Difficult
1h10min
30min
Makes 8 butternut fondants
An original recipe by L’École Valrhona
Utensils:
- Individual cake rings
- Silicone molds
- Silicone mats
- Immersion blender
- Piping bag
- Thermometer
- Spatula
Made with the products below :
1. Whipped praliné ganache
Ingredients :
- 160g Whole milk
- 5g Potato starch
- 100g Whipping cream
- 2.5g Powdered gelatin
- 15g Cold water (for hydrating the gelatin)
- 140g Smooth 50% almond and hazelnut praliné
- 45g Butter
Prep time: 15 min.
Refrigerate for: 12h
Steps:
- Hydrate the gelatin.
- Mix a third of the milk with the potato starch, then set aside.
- Heat the remaining milk to 185/195°F (85/90°C). Combine a third of the hot milk with the milk and starch mixture.
- Put all the ingredients back in the pan and bring to a boil.
- Take the pan off the heat and add the bloomed gelatin. Gradually combine this with the praliné and butter, emulsifying them with a spatula as you do so.
- Add the chilled cream. Blend with an immersion blender until you have a perfect emulsion.
- Leave to set in the refrigerator, preferably for 12 hours.
2. Manjari 64% fondant inserts
Ingredients :
- 90g MANJARI 64% chocolate
- 90g Butter
- 120g Eggs
- 125g Potato starch
- 125g Sugar
Prep time: 15 min.
Freeze for: 1h
Steps:
- Whisk the eggs and sugar until light and frothy.
- Melt the MANJARI 64% chocolate and butter at 115°F (45°C). Whisk the chocolate-butter mixture into the egg-sugar mixture. Add the sifted potato starch and mix with a spatula.
- Set aside in the freezer for 1 hour before placing the inserts in the fondants before baking.
3. Chocolate tuiles
Ingredients :
- 25g MANJARI 64%chocolate
- 125g Sugar
- 30g Flour
- 50g Whole milk
- 50g Butter
Prep time: 10 min.
Cook time: 7 to 8 min.
Steps:
- Melt the butter and the MANJARI 64% chocolate together.
- Dry mix the sugar and flour.
- Bring the milk to a boil and pour over the sugar-flour mixture, then add the chocolate and melted butter.
- Place the equivalent of a teaspoon onto a baking sheet with a siliconemat, spacing the tuiles evenly on the sheet.
- Bake for 7 to 8 minutes at 355°F (180°C) in a fan-assisted oven.
- Once out of the oven, use a cookie cutter to cut out the desired size and shape.
4. Cocoa and hazelnut streusel
Ingredients :
- 75g Raw cane sugar
- 75g Hazelnut flour
- 1g Fine salt
- 65g Flour
- 10g Cocoa powder
- 75g European butter
Prep time: 5 min.
Cook time: 15 min.
Steps:
- Using a mixer fitted with the paddle attachment, mix all the ingredients together until crumbly and grainy.
- Bake at 300°F (150°C) for 15 minutes.
5. Butternut fondants
Ingredients :
- 100g All-purpose flour
- 50g Egg
- 120g IVOIRE 35% chocolate
- 20g Unsalted butter
- 2g Fleur de sel
- 20g Raw cane sugar
- 400gr Butternut squash flesh
Prep time: 15 min.
Steps:
- Pre-cook the butternut squash.
- Melt the IVOIRE 35% chocolate with the unsalted butter.
- Mix all the ingredients together using an immersion blender until smoothand even.
Assembly of the Butternut fondants with Manjari centers
Ingredients :
- Hazelnuts
Prep time: 10 min.
Baking time: 8 to 10 min.
Steps:
- Line the individual cake rings with parchment paper. Pipe the butternut fondants until the rings are two-thirds full, then place the MANJARI 64% inserts in the center.
- Bake immediately for 8 to 10 minutes at 355°F(180°C) in a fan-assisted oven. Avoid overcooking the butternut fondants to preserve their melting centers.
- While the cakes are cooking, whip the ganache and pipe onto the cold serving dish in an arch shape.
- Add the streusel and hazelnut pieces.
- Once out of the oven, remove the cake ring and parchment paper and carefully place on the plate.
- Finish by placing the tuile on the butternut fondant.
- Serve and enjoy as soon as possible.
What are butternut fondants?
Butternut fondants are tender cakes made with butternut squash puree, baked with a melting chocolate center for a rich, seasonal dessert.
Can I substitute pumpkin for butternut in this recipe?
Yes. Pumpkin puree works as a substitute for butternut squash, though the flavor will be slightly less sweet and nutty.
How do I get a melting chocolate center in fondants?
Make sure the Manjari chocolate inserts are perfectly still frozen when baking the butternut fondants, that way they won't cook as much in the oven.
What makes Valrhona Manjari chocolate special?
Manjari 64% is a single-origin Madagascan dark chocolate, prized for its bright berry notes and smooth texture, making it ideal for rich desserts.
Can I prepare butternut fondants in advance?
You can prepare the ganache, streusel, and fondant inserts a day ahead. Bake the fondants just before serving to preserve the melting center.
What’s the best way to serve butternut fondants?
Serve warm, directly after baking, topped with whipped praliné ganache, hazelnut streusel, and a crisp chocolate tuile for contrast.
Are butternut fondants a good fall recipe idea?
Absolutely! They combine seasonal butternut squash with luxurious chocolate, making them the perfect fall or holiday dessert centerpiece.
