Home Baking

BUTTERNUT FONDANTS WITH MANJARI CENTRES

Made with Manjari 64% Pure Madagascar

AN ORIGINAL RECIPE BY L’École Valrhona

5 steps

Makes 8 fondants

Recipe Step by Step

01

Whipped praline ganache

160g Whole milk
5g Potato starch
100g Whipping cream
2.5g Powdered gelatine
15g Cold water (for rehydrating the gelatine)
140g Smooth 50% nutty almond and hazelnut praliné
45g Butter

Mix a third of the milk with the potato starch, then set aside.
Heat the remaining milk to 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 the boil.
Take the pan off the heat and add the bloomed gelatine.
Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and butter, emulsifying them with a spatula
as you do so.
Add the chilled cream.
Blend with a hand blender until you have a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
02

Manjari 64% fondant inserts

90g MANJARI 64% chocolate
90g Butter
120g Eggs
125g Potato starch
125g Caster sugar

Whisk the eggs and sugar until light and frothy.
Melt the MANJARI 64% chocolate and butter at 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.
03

Chocolate tuiles

25g MANJARI 64% chocolate
125g Caster sugar
30g Flour
50g Whole milk
50g Butter

Melt the butter and the MANJARI 64% chocolate together.
Dry mix the sugar and flour.
Bring the milk to the boil and pour over the sugar-flour mixture,
then add the chocolate and melted butter.
Place the equivalent of a teaspoon onto a baking tray with a silicone
mat, spacing the tuiles evenly on the tray.
Bake for 7 to 8 minutes at 180°C in a fan-assisted oven.
Once out of the oven, use a cookie cutter to cut out the desired size and shape.
04

Cocoa and hazelnut streusel

75g Raw cane sugar
75g Finely ground hazlenuts
1g Fine salt
65g Flour
10g Cocoa powder
75g European butter

Using a mixer fitted with the paddle attachment, mix all the ingredients together until crumbly and grainy.
Bake at 150°C for 15 minutes.
05

Butternut fondants

100g All-purpose flour
50g Egg
120g IVOIRE 35% chocolate
20g Unsalted butter
2g Fleur de sel
20g Raw cane sugar
400g Butternut squash flesh

Pre-cook the butternut squash.
Melt the IVOIRE 35% chocolate with the unsalted butter.
Mix all the ingredients together using a hand blender until smooth and even.

Assembly and finishing

Line the individual cake rings with baking 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 180°C in a fan-assisted oven. 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 baking paper and carefully place on the plate. Finish by placing the tuile on the fondant. Serve and enjoy as soon as possible.