PLATTING AND PRESENTATION :
Chocolate Fondant,
Raspberries, nougat and pistachios
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- THE reference for dessert menus!
- 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
Make an iced nougat 2 hours beforehand in a 5cm diameter silicone mould.
Step 2
Reheat the chocolate fondant for 12 minutes at 180°C in a professional oven.
Step 3
Arrange the cake on a dessert plate.
Step 4
Top with the iced nougat and a few pieces of dried fruit, fresh pistachios and roasted almonds.
Step 5
Pour over the raspberry coulis and top with a few fresh raspberries.
Step 6
Finish the plate with a white edible flower such as borage and a dash of Sicilian pistachio paste.
Chef’s tip
Add freshness with an edible flower such as Borage.
