Fondant with boiled condensed milk
6 servings
40 minutes
Fondant with boiled condensed milk is a delightful dessert of French cuisine that captivates hearts with its tender, gooey chocolate center. The classic fondant originates from France, where it is considered a symbol of refined baking. This version uses boiled condensed milk, adding caramel notes and softness to the flavor. Alongside the rich chocolate batter, the fondant becomes deep, velvety, and melts in the mouth. It is served with powdered sugar, crunchy almond flakes, and a scoop of vanilla ice cream, creating a harmony of textures—the hot chocolate dessert pairs perfectly with the cool creamy sweetness. This is an ideal choice for a romantic dinner or special occasion when one desires an exquisite sweetness with a warm, cozy taste.
1
Melt butter with chocolate in a water bath, stirring constantly.
- Butter: 100 g
- Milk chocolate: 100 g
2
Mix eggs with flour, sugar, and 40 g of boiled condensed milk.
- Chicken egg: 4 pieces
- Wheat flour: 100 g
- Sugar: 100 g
- Dulce de leche (boiled condensed milk): 240 g
3
Combine the chocolate mass with the dough and mix until smooth. Pour the dough into fondant molds greased with butter or lined with parchment. Place them in the refrigerator for 15 minutes.
- Butter: 100 g
4
Heat the cream with boiled condensed milk in a saucepan, pour it into a bowl and mix well. Add sour cream and mix again until smooth.
- Whipping cream 33%: 70 ml
- Dulce de leche (boiled condensed milk): 240 g
- Sour cream: 100 g
5
Place a tablespoon of filling in the center of each mold and put them back in the fridge for another 15 minutes.
- Dulce de leche (boiled condensed milk): 240 g
6
Bake the fondant in a convection oven preheated to 180 degrees for 12 minutes.
7
Place the finished fondant on a plate and sprinkle it with powdered sugar. Next to it, add some almond flakes and place a scoop of ice cream on top.
- Icing sugar: to taste
- Flaked almonds: to taste
- Vanilla ice cream: to taste
