White Fondant with Strawberries
9 servings
20 minutes
White fondant with strawberries is a refined piece of French cuisine that combines the tenderness and lightness of a sponge dessert with the rich flavor of fresh berries. Inspired by classic chocolate fondant, this version features an airy structure and the softness of a creamy base that gently envelops sweet strawberries. The secret to its unmatched taste lies in the use of condensed milk, giving the batter a velvety texture. Served hot, right after baking, to maintain the contrast between the crispy crust and slightly liquid center. An ideal treat for a romantic evening or cozy tea time, it delights with its simplicity of preparation and elegance in presentation, turning any moment into a small celebration of flavor.
1
Preheat the oven to 220 degrees. Grease the muffin molds (or better, use disposable foil molds) with butter and lightly dust with flour.
- Butter: 0.5 teaspoon
- Wheat flour: 2.5 tablespoons
2
Using a mixer, beat the yolks and egg until the volume doubles and soft peaks form (about 2.5 minutes).
- Egg yolk: 2 pieces
- Chicken egg: 1 piece
3
Add condensed milk to the whipped eggs and whip again. Gradually add all the flour.
- Condensed milk: 1.3 jar
- Wheat flour: 2.5 tablespoons
4
Pour the batter into molds and place in the oven. Meanwhile, take the frozen strawberries out of the freezer if using frozen ones, or wash the fresh chilled ones. Large berries can be cut in half. Arrange in bowls or plates.
- Strawberry: 1 kg
5
Starting from the fifth minute, watch closely — as soon as the tops of the fondants begin to brown, allow them to bake for another 3-5 minutes and then remove from the oven. Ideally, the edges should set while there is a slight jiggle in the center.
6
Without letting the fondants cool, carefully run a knife along the edges of the mold and flip it onto the portioned strawberries. Serve the dessert immediately.
- Strawberry: 1 kg