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Recipe for Fondant au Chocolat with Pears



The perfect French desserts to make at residence are those that style fabulous and but are literally really easy to make. Years in the past, I tasted a scrumptious fondant at our buddy Isabelle’s. The entire desk was in awe. In pure French trend, she declined to share her recipe with me for a minimum of two years, till she lastly agreed after I shared my chocolate chip cookie recipe together with her. And so my love of fondant—that heat, wealthy chocolate cake—was born!

I like the mixture of pears with absolutely anything – from consuming contemporary with darkish chocolate to our son’s favourite fruit tarte with an almond crust and even contemporary slices topped with blue cheese! After I noticed the recipe for my favourite chocolate desert, a fondant with poached pears, effectively I couldn’t resist. It’s an easy recipe and appears such as you labored hours to make it.

Observe: The unique recipe known as for poached apples but it surely works superbly with pears. Second, I’ve decreased the sugar considerably!


LEFT: The fondant able to bake. RIGHT: Contemporary out of the oven and smells scrumptious!

Fondant au Chocolat with Poached Pears


  • 200gr darkish chocolate – I choose 90%
  • 100gr – ½ Cup – Almond Flour
  • 60 grams – ½ Cup – corn starch
  • 60 grams – ½ Cup – Sugar
  • 4 eggs
  • 1 stick of salted butter (120 grams)
  • 1 packet yeast
  • 4 little pears


  1. Warmth oven to 350 levels Fahrenheit (180 C).
  2. Break up chocolate into giant items.
  3. Soften the chocolate and butter within the microwave – I set it for 30 seconds, then stir, then begin it once more till all is melted.
  4. Individually, beat the sugar and eggs in a bowl till fluffy.
  5. Then add almond flour, corn starch and yeast. Combine effectively.
  6. Then mix the egg/flour combination with butter/chocolate combination.
  7. Butter and flour muffin pans or a bread pan. (Don’t put in a giant pan so it doesn’t overcook. You need fondant to remain runny in middle.)
  8. Peel 3 pears, lower them lengthwise into 4 slices and take away the seeds.
  9. Prepare the pear halves evenly on the batter.
  10. Bake for half-hour at 350F.

Let cool earlier than eradicating the fondant from the pan. When you eat it the subsequent day, I stick it in a microwave very briefly to heat it up.



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