Dark Chocolate and Caramelized Pineapple Fondants
Cake
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
These dark chocolate and caramelized pineapple fondants are a pure delight! The combination of intense chocolate and slightly tangy pineapple is simply divine. I often prepare this dessert for special occasions because it is always very appreciated. The vanilla and cinnamon whipped cream adds a touch of freshness and spice that enhances everything. The preparation is a bit long, but the result is really worth it. A perfect dessert for chocolate and exotic flavors lovers. You can use other fruits such as mango or banana. A real treat!
Ingredients (10 ingredients)
-
100 g Chocolate
-
610 g Half-salted butter
-
4 piece Egg(s)
-
75 g Sugar
-
65 g Fluid flour
-
1 piece Victoria pineapple
-
3 clove Vanilla
-
10 cl Liquid cream with 30%
-
0.25 c. à café Cinnamon
-
20 g Icing sugar
Preparation (16 steps)
Melted chocolate and butter
Break 100 g of chocolate into pieces in the Thermomix bowl. Add 100 g of butter. Melt everything for 3 Min./50°C/Stufe 2.
Preparation of the dough
In a bowl, break 4 eggs, add 75 g of sugar. Mix well by hand, then add 65 g of fluid flour.
Incorporation of chocolate
Mix the dough again by hand and pour in the melted chocolate. Preheat the oven to 200°C.
Preparation of the ramekins
Melt 10 g of butter in the Thermomix bowl for 1 Min./50°C/Stufe 1. Brush the ramekins with it.
Baking the fondants
Pour the batter into the ramekins, then bake the fondants in the oven for 10 to 12 minutes.
Rest of the fondants
Let the fondants rest for 10 to 15 minutes outside the oven, before unmolding them.
Preparation of vanilla
Open the 3 vanilla pods in half, lengthwise by hand.
Recovery of vanilla seeds
Collect the vanilla seeds and set them aside for the whipped cream.
Hazelnut butter
Put 500 g of butter in the Thermomix bowl and melt it until it takes on a nice hazelnut color for 15 Min./100°C/Stufe 1.
Pineapple with hazelnut butter
Remove the butter from the bowl and let it cool. Dip the pineapple slices in the butter.
Poaching pineapple
Put the butter back with the pineapple in the Thermomix bowl, to poach slowly for 10 Min./90°C/Sanftrührstufe/Linkslauf. Frequently check the cooking of the fruit and butter.
Recovery of the pineapple
Remove the pineapple from the butter, when the tip of a knife no longer offers resistance. Set aside.
Whipped cream
Put 10 cl of liquid cream at 30% in the Thermomix bowl. Insert the whisk. Whip the cream for 2 Min./Stufe 3.5 until thickened. Then, add 20 g of icing sugar, vanilla seeds and 0.25 tsp. of cinnamon.
Finalization of the cream
Finish whipping the cream in the Thermomix for 30 Sek./Stufe 3.5, until firm. Put in the cold. Reheat the pineapples for a few minutes in the oven.
Plating
Arrange on the plates the pineapple slices, the chocolate fondant and a nice spoonful of whipped cream.
Decoration
Decorate with vanilla pods. Here it is ready! Enjoy your meal!
Finished cooking? Great! 🎉
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Created by
Camille Robert
2
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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