PLATING SUGGESTION :
Chocolate Fondant
Poire Belle-Hélène style
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- The gold standard of dessert menus!
- An essential dessert with two irresistible textures: a soft, tender exterior and a perfectly molten center, bursting with intense chocolate flavor.
- A convenient product, adaptable to all service constraints thanks to its versatile preparation methods.
Recipe steps
Step 1
Reheat the chocolate fondant for 12 minutes at 180°C in a conventional 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.
