{"id":1840,"date":"2022-08-28T10:30:39","date_gmt":"2022-08-28T08:30:39","guid":{"rendered":"https:\/\/www.cooknvibe.com\/index.php\/recipes\/fondant-au-chocolat-fleur-de-sel-x-chantilly-matcha-chocolat-blanc-amandes-caramelisees\/"},"modified":"2022-08-29T11:09:25","modified_gmt":"2022-08-29T09:09:25","slug":"fondant-au-chocolat-fleur-de-sel-x-chantilly-matcha-chocolat-blanc-amandes-caramelisees","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/fondant-au-chocolat-fleur-de-sel-x-chantilly-matcha-chocolat-blanc-amandes-caramelisees\/?lang=en","title":{"rendered":"Chocolate-flaky salt fudge x matcha white chocolate whipped cream & caramelized almonds"},"content":{"rendered":"

Chocolate-flaky salt fudge x matcha white chocolate whipped cream & caramelized almonds<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
chocolate fudge<\/div>\n
200<\/span> g<\/span> chocolate<\/span><\/div>\n
100<\/span> g<\/span> butter<\/span><\/div>\n
5<\/span> <\/span> eggs<\/span><\/div>\n
100<\/span> g<\/span> granulated sugar<\/span><\/div>\n
60<\/span> g<\/span> flour<\/span><\/div>\n
1<\/span> <\/span> pinch flaky salt<\/span><\/div>\n
200<\/span> <\/span> raspberry (optional)<\/span><\/div>\n
matcha white chocolate whipped cream<\/div>\n
60<\/span> g<\/span> white chocolate<\/span><\/div>\n
200<\/span> ml<\/span> heavy cream 30%<\/span><\/div>\n
1<\/span> <\/span> tsp matcha tea<\/span><\/div>\n
caramelized almonds<\/div>\n
100<\/span> g<\/span> almonds<\/span><\/div>\n
40<\/span> g<\/span> maple syrup or honey<\/span><\/div>\n
½<\/span> c-\u00e0-c<\/span> cinnamon (optional)<\/span><\/div>\n
½<\/span> c-\u00e0-c<\/span> salt<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Chocolate-flaky salt fudge<\/div>\n
\n
\n

Preheat the oven to 180\u00b0c (160\u00b0c for rotating heat).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Melt the chocolate and butter in a bain-marie and mix.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In another bowl, whisk the eggs and sugar until the mixture whitens..
\nAdd the flour and mix.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the chocolate\/melted butter to the mixture<\/p>\n<\/div>\n<\/div>\n

\n
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In a rectangular mold previously lightly buttered and floured, pour the preparation, scatter the fleur de sel on the surface.
\nBake for 18 min and let it cool.<\/p>\n<\/div>\n<\/div>\n

matcha white chocolate whipped cream (can be prepared a day before)<\/div>\n
\n
\n

In a saucepan add the heavy cream and the matcha then whip well so that it incorporates.
\nAdd the white chocolate and mix until it melts.
\nLet it cool<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once cooled, put in the freezer for 10 minutes, as well as the whisk that will be used for whipped cream if possible.<\/p>\n<\/div>\n<\/div>\n

\n
\n

With an electric whisk, mount the whipped cream until it makes firm peaks on the whisk.
\nBe careful not to beat too long, otherwise you will end up with matcha butter.<\/p>\n<\/div>\n<\/div>\n

Amandes caram\u00e9lis\u00e9es<\/div>\n
\n
\n

Preheat the oven to 170\u00b0c (150\u00b0c at rotating heat)<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a pan or saucepan add the syrup and butter, melt it over low heat.
\nAdd the cinnamon and salt and mix.
\nOff the heat, add the almonds and mix well.<\/p>\n<\/div>\n<\/div>\n

\n
\n

On a sheet covered with paper or baking mat, spread the almonds, trying not to stick them too much.
\nBake for 10 min, mix and then re-bake for 5 min.
\nLet it cool and then crush them.<\/p>\n<\/div>\n<\/div>\n

\n
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For the plating, cut a rectangle of fudge for each person.
\nCut the raspberries in half and arrange them on the 2 sides of the fudge.
\nUsing a piping bag, form whipped cream tips on top.
\nFinish by adding the almond chips on top.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1830,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1840","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts-en-2"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1830"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}