{"id":2322,"date":"2011-07-10T13:38:19","date_gmt":"2011-07-10T05:38:19","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2322"},"modified":"2013-05-02T12:02:54","modified_gmt":"2013-05-02T04:02:54","slug":"vanilla-fondant","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2322","title":{"rendered":"Vanilla Fondant &#8211; Does It Matter If It&#8217;s Black Or White?"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Vanilla Fondant\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Vanilla-Fondant.jpg\" width=\"650\" height=\"436\" \/><\/p>\n<p style=\"text-align: justify;\">The idea came from the guy. He was munching on the chocolate fondant just the week before and asked me how the dessert would turn out if I&#8217;d used white instead of dark chocolate&#8230;<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">No wonder so many Michelin star chefs are hunter-gathering males. I take my hat off my antitheses.<\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Melted butter: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Icing sugar: 4 tsp<\/li>\n<li style=\"text-align: justify;\">White\/vanilla chocolate: 100g, chopped into small pieces<\/li>\n<li style=\"text-align: justify;\">Unsalted butter: 100g, sliced into small pieces<\/li>\n<li style=\"text-align: justify;\">Egg: 2<\/li>\n<li style=\"text-align: justify;\">Egg yolk: 2<\/li>\n<li style=\"text-align: justify;\">Castor sugar: 100g (less than 1\/2 cup)<\/li>\n<li style=\"text-align: justify;\">Plain flour: 100g (about 3\/4 cup)<\/li>\n<li style=\"text-align: justify;\">Vanilla essence: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Cocoa powder: 1\/2 tsp<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 180 deg.<\/li>\n<li style=\"text-align: justify;\">Rub 4 ramekins with melted butter.<\/li>\n<li style=\"text-align: justify;\">Add 1 tsp of icing sugar into each ramekin. Tip the ramekins to coat the bottom and sides with the sugar.<\/li>\n<li style=\"text-align: justify;\">Tap out the excess powder. Place ramekins into fridge to chill.<\/li>\n<li style=\"text-align: justify;\">Melt chocolate and butter in a hot water bath. Remove from heat and leave to cool for 10min.<\/li>\n<li style=\"text-align: justify;\">Meanwhile, whisk whole eggs, egg yolks and sugar together. If using a hand-whisker, do this for about 20min.<\/li>\n<li style=\"text-align: justify;\">Add flour to egg mixture. Continue whisking for 5min.<\/li>\n<li style=\"text-align: justify;\">Add vanilla essence. Stir in chocolate mixture in 3 batches, beating well with each batch.<\/li>\n<li style=\"text-align: justify;\">When mixture is evenly combined, pour equal portions into chilled ramekins.<\/li>\n<li style=\"text-align: justify;\">Place ramekins on baking tray. Bake for 10-12min till top forms a crust.<\/li>\n<li style=\"text-align: justify;\">Remove from oven and leave to cool for 1min.<\/li>\n<li style=\"text-align: justify;\">Use a butter knife to move the top of the crust away from sides of ramekins if you want to plate up the fondants.<\/li>\n<li style=\"text-align: justify;\">Sprinkle with cocoa powder to serve.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Vanilla-Fondant-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2324 alignleft\" title=\"Vanilla Fondant 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Vanilla-Fondant-2.jpg\" width=\"650\" height=\"436\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Vanilla-Fondant-2.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/07\/Vanilla-Fondant-2-300x201.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p><strong><em>Trick<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">It&#8217;s the exact same recipe as the &#8216;<span style=\"text-decoration: underline;\"><strong><a title=\"Chocolate Fondant\" href=\"http:\/\/www.peepor.net\/pint\/blog\/?p=2283\" target=\"_blank\">Chocolate Fondant<\/a><\/strong><\/span>&#8216;. All you have to do is to substitute the dark chocolates, cocoa powder and icing sugar with their respective antitheses.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes 4 ramekins of fondant<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2322\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>The idea came from the guy. He was munching on the chocolate fondant just the week before and asked me how the dessert would turn out if I&#8217;d used white instead of dark chocolate&#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[103,115],"tags":[229,243],"class_list":["post-2322","post","type-post","status-publish","format-standard","hentry","category-dessert-foodrecipes","category-french","tag-baked","tag-vanilla"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2322"}],"version-history":[{"count":9,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2322\/revisions"}],"predecessor-version":[{"id":2326,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2322\/revisions\/2326"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}