A decadent chocolate fondant with grapefruit scented sauce Recipe

If your custard is overcooked, blend it for 30 seconds.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Unsalted butter : 115 g
  • Caster sugar : 100 g
  • Caster sugar : 80 g
  • Pink grapefruit(s) : 1 whole
  • Egg yolk(s) : 4 g
  • Whole egg(s) : 2 g
  • Semi-skimmed milk : 1 ml
  • Plain flour : 60 g
  • Dehydrated chicory : 110 g
  • Vanilla pod(s) : 1 whole
  • Disc(s) of puff pastry : 6 whole


  • ETAPE 1

    Preheat the oven to 200°C (Gas Mark 6).

  • ETAPE 2

    For the fondant: whisk the eggs with the sugar until mixture has doubled in volume. Melt the butter with the chocolate in a glass bowl over a pan of simmering water. Once melted, mix with the eggs and sugar, then carefully fold in the flour. Line the pastry rings with non-stick baking parchment. Pour the mixture evenly into the pastry rings. Bake in the oven at 200°C for 8 minutes.

  • ETAPE 3

    For the sauce: remove the zest of the grapefruit. Boil the milk with the zest. Mix the egg yolks with the sugar . Pour the hot milk on to the eggs and return to the pan, cook, stirring constantly with a spatula, to 84°C (a good way to test that the sauce is ready is to run your finger along the back of a spatula; it should leave a mark when the sauce is cooked). Peel and segment the grapefruit. Cut the segments into small cubes and add them to the cold sauce.

  • ETAPE 4

    Serve with the fondant. .

Chef's tip

«If your custard is overcooked, blend it for 30 seconds.»

Your comments