Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- The ultimate premium dessert menu item, made with carefully selected ingredients.
- A must-have two-texture dessert : a deliciously soft exterior and a perfectly molten centre, with an intensely chocolate flavour.
- A convenient product perfect for any circumstances thanks to its various preparation options.
Recipe Steps
Step 1
Reheat the chocolate fondant for 12 minutes at 180°C in a professional oven.
Step 2
Leave to cool for 5 minutes, then put the fondant on a dessert plate.
Step 3
Poach a large scoop of whipped cream over the fondant and sprinkle with chocolate crumble.
Step 4
Place an Amarena cherry and a chocolate chip on top of the whipped cream
Step 5
Decorate the plate with cherry jelly cubes, a few poaches of whipped cream and young coriander shoots.
Chef’s tip
Allow the fondant to cool before poaching the whipped cream. For the cherry, you can use a trompe l’oeil cherry mould with a chocolate stem, as shown in the photo.
