fondant

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Fondant Potatoes

Maris Piper potatoes

olive oil

unsalted butter,cubed

garlic

rosemary

thyme

chicken stock

Fondant potatoes

Slice the ends off the potatoes so they lay flat on either side.

Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.

Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Chocolate fondant

melted butter,for brushing

cocoa powder,for dusting

good-quality dark chocolate,chopped into small pieces

butter,in small pieces

golden caster sugar

eggsand 4 yolks

plain flour

Caramel sauce (see 'Goes well with') and vanillaice cream

First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.

Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

In a separate bowl <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

French dish of potatoes cooked in butter, stock, garlic and herbs

700 g potatoes (4 medium maris piper potatoes of similar size)

butter

vegetable stock

seasoning

Peel the potatoes and cut a little of both ends to get a cylinder shape.

Heat the oil in a frying pan over a medium heat and add the potatoes cut side down for about 5 minutes or until well coloured. Turn the potatoes over and repeat.

Add the butter to the pan to melt and baste the potatoes.

Crush the garlic with the side of a knife and add to the pan with the herbs and season the potatoes.

Add the stock to the pan, bring to the boil and cover and simmer for about 40 minutes until the potatoes are cooked.

Making your own fondant is the way to go. It is easy to work with and easy on the budget!

How to Make Fondant

mini marshmallows

sugar

water

shortening

Prepare

Put marshmallows, water, and shortening in a glass microwavable bowl.

Microwave

Microwave for 20 seconds, then stir. Repeat 4 times. 

Pour into a mixer and mix well using the dough attachment.

Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until it has the consistency of play dough. The final result should not be sticky to the touch. 

Knead

When the fondant becomes too stiff to mix in the mixer, pull the fondant out and knead it on the counter, adding more sugar if needed. Knead in food coloring, if desired.

Roll

From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing!

NOTE: When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking.&nbsp;

https://content.jwplatform.com/videos/C70i9msr.mp4

Making your own fondant is the way to go. This fondant recipe only takes 4 ingredients, making it less expensive than buying it at the store. Once made, it is easy to use for cakes, cupcakes, or anything else you want to create!

Finding a dark chocolate ball inside these delicious chocolate puddings is just about the best surprise there is - don't you agree?

Chocolate surprise puddings

butter,

(1 1/4 cups, firmly packed) brown sugar

tsp vanilla extract

eggs

(1 cup) plain flour

(1/2 cup) NESTLÉ BAKERS' CHOICE Cocoa

milliliters (1/4 cup) milk

Lindt Lindor 70% cocoa dark chocolate balls

Cocoa powder, extra, to dust

Vanilla ice-cream, to serve

Découvrez la recette du Fondant au chocolat inratable, efficace et délicieuse. Un moment gourmand à partager entre amis ou en famille pour une parenthèse sucrée exquise.

Fondant au chocolat inratable

200 g de chocolat

200 g de beurre

g de sucre

g de farine

oeufs

Give in to charming choc concoctions and treat yourself to these gooey chocolate lava cakes.

Chocolate lava cakes

CADBURY Baking Dark Chocolate, chopped

butter, chopped

flour,

caster sugar

Cocoa powder, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

Two of our favourite sweets – self-saucing pudding and vanilla cake – are given a twist with the addition of apple and custard.

Easy toffee apple self-saucing pudding

Granny Smith apples, peeled, cored, thinly sliced

300.00 gm self-raising flour

5.00 gm ground cinnamon

brown sugar

240.00 gm Vanilla Custard

milk

butter, melted, cooled

golden syrup

250.00 gm boiling water

107.50 gm caster sugar

360.00 gm Vanilla Custard, extra

Un dessert dont on ne se lasse jamais ! Sans doute la meilleure façon de terminer un dîner entre amis ou en famille !

Mi-Cuits au Chocolat

beurre

110 g chocolat noir (idéalement 70% de cacao)

g sucre ou cassonade

45 g farine

pincées fleur de sel

Faire fondre le beurre et le chocolat au micro-ondes ou au bain-marie. Réserver.

Fouetter dans un cul de poule les oeufs avec le sucre pendant quelques secondes.

Verser le mélange beurre et chocolat fondus sur le mélange oeufs/sucre et incorporer en mélangeant le tout.

Ajouter la farine tamisée et la fleur de sel et mélanger à nouveau au fouet. Penser à bien racler les bords et le fond à la maryse et re-mélanger si nécessaire pour que la préparation soit bien homogène.

Mettre la pâte dans une poche à douille (ou la laisser dans le saladier filmer au contact et la placer 30 min au réfrigérateur pour qu&#039;elle repose et se raffermisse un peu.

Pendant ce temps, bien beurrer et fariner les contenants de son choix (cercles, ramequins en porcelaine ou en aluminium).

Préchauffer le four à 200°C en chaleur tournante.

Pocher ou verser la pâte reposée dans ses contenants posés sur une plaque de cuisson jusqu&#039;aux ¾ de leur hauteur.

Cuire pendant 7 à 10 minutes. Ce temps de cuisson va varier en fonction de son four mais aussi du contenant choisi. Un test peut être utile pour trouver le temps de cuisson parfait. Le but est de conserver de la pâte crue au coeur du mi-cuit.

Démouler ou décercler une fois un peu refroidis et servir tiède.

Amateur de chocolat, vous cherchez une id&amp;eacute;e de g&amp;acirc;teau pour le go&amp;ucirc;ter ou bien pour un anniversaire ? Cette recette de fondant au chocolat est une merveille ! Tout d&#039;abord, vous avez juste besoin de cinq ingr&amp;eacute;dients, &amp;agrave; savoir le sucre, la farine, le beurre et des &amp;oelig;ufs. Ensuite, vous pouvez mettre la vari&amp;eacute;t&amp;eacute; de chocolat que vous pr&amp;eacute;f&amp;eacute;rez. Ensuite, apr&amp;egrave;s l&#039;avoir fait fondre avec le beurre, vous devez m&amp;eacute;langer le reste dans un saladier. Afin de le d&amp;eacute;mouler plus facilement, il est important de beurrer le moule qui contient ce fondant au chocolat. Apr&amp;egrave;s un quart d&#039;heure de cuisson, servez des parts de ce fondant au chocolat avec une boule de glace &amp;agrave; la vanille ou de la cr&amp;egrave;me chantilly !&amp;nbsp;

Idées recettes pour votre menu de Pâques

200 g de chocolat noir

g de beurre

Faites fondre le beurre et le chocolat ensemble.

Ajoutez le sucre, la farine et les &amp;oelig;ufs.

Faites cuire 15 minutes &amp;agrave; 200&amp;deg;C.

Dégustez un gigot d&#039;agneau d&#039;une tendreté exceptionnelle avec cette recette facile et traditionnelle de 7 heures au four.

Gigot d'agneau de 7 heures au four

gigot d'agneau de 1 (5 kg)

cuillères à soupe d'huile d'olive

oignon (coupé en rondelles)

carottes (coupées en rondelles)

branche de céleri (coupée en morceaux)

gousse d'ail (écrasée)

bouquet garni (thym, laurier, romarin)

ml de vin blanc

200 ml de bouillon de légumes

Sel et poivre

Préchauffer le four à 120°C.

Frotter le gigot d'agneau avec l'huile d'olive et le saler et poivrer.

Dans une cocotte allant au four, faire revenir le gigot d'agneau sur toutes ses faces à feu vif.

Ajouter l'oignon, les carottes, le céleri et l'ail dans la cocotte et faire revenir pendant quelques minutes.

Ajouter le bouquet garni, le vin blanc et le bouillon de légumes.

Couvrir la cocotte et enfourner pour 7 heures.

Au bout de 7 heures, sortir le gigot du four et le laisser reposer pendant 15 minutes avant de le trancher.

Servir le gigot d'agneau avec son jus de cuisson et les légumes.

If you are looking for the best homemade fondant, sugar paste, recipe that's affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. And most of all, unlike store-bought fondant, this one actually tastes delicious. This recipe is so simple, easy and effortless. It will have you making fondant for all your cakes. And if you are a novice, you will be surprised how easy it is to work with.

The BEST Homemade Fondant Recipe

Non-dairy liquid creamer (or fresh whipping cream

½ tbsp Gelatin

Meringue powder

corn syrup (or glucose syrup)

tbsp Unsalted butter (or veg shortening)

½ tbsp Glycerin

Salt

tsp Vanilla extract (or other flavorings)

Powdered sugar

Powdered sugar (additional

Dry ingredients - Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.Pro-tip - If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a large bowl and wooden spoon then, knead by hand.

Wet ingredients - add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boilerPro tip - soaking will dissolve the gelatin better otherwise it can be grainy and cloudy.

Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved. Pro-tip - do not overheat the gelatin as it can lose its gelling ability

Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well.  The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more. Pro tip - depending on the temperature of the ingredients you may or may not need to warm it further. What&#039;s important is that the gelatin is still liquid not setting.

This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.

In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Start mixing at medium speed.Pro tip - if you are doing this by hand start mixing from the center out incorporating powdered sugar as you go.

Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar. Pro tip - You may or more not need more powdered sugar but best to add less than more right now. Also, you can always add more later even before using.

Knead in the butter or veg shortening while kneading – this also helps with the stickiness.Pro tip - the fat combined with the gelatine will make it more elastic.

Once you have a dough formed, transfer to a flat surface or counter lightly dusted with powdered sugar and knead. If you feel the mixture is dry grease your hands and counter with butter or vegetable shortening and knead. Alternatively, if the dough is too sticky add a tablespoon or two of powdered sugar.Pro tip - If possible do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too.

Divide into two or four portions and place each in a zip-lock bag. And seal well.Pro tip - fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container.

Leave in the fridge overnight or at least 4 hours. Pro tip - it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.

Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable. Pro tip - if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle.

It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar. Pro tip - the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used.

Using fondant

My friends and family love when I make your desserts!! 
All recipes are excellent !!

Hi there, do I have to use corn syrup or is there an alternative i can use?

https://www.youtube.com/watch?v=vUFMF-hmhCQ

If you want to know how to make fondant that's affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. No more struggling with fondant and no more elephant skin. Most important, unlike store-bought fondant, it actually tastes delicious
Get the full recipe with progress pictures here - https://veenaazmanov.com/homemade-fondant-recipe/

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Homemade Fondant Recipe - Rolled Fondant Recipe

dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant

130 g pomme = poids crue et épluchée (*)

80 g chocolat noir 70 à 75%

coupe grossièrement la pomme.La verser avec le chocolat fondu dans un mixeur et mixer jusqu&#39;à obtenir une pâte lisse et homogène.

Verser et répartir la préparation dans les moules en silicone.Lisser la surface, filmer au contact et placer au frigo 4 à 5 h minimum.

Démouler et déguster

Bonjour, 
Je viens de tester. J'espère que ce sera meilleur  après plusieurs heures au réfrigérateur, parce que je trouve ce dessert plutôt amer. On sent bien le goût de la pomme (moi qui voulais faire  manger de la pomme à mon fils en toute discrétion,  c'est râpé). J'avais mis des Chantecler. Malgré ça,  je testerai à nouveau avec un autre chocolat.

super bon, dessert facile à réaliser, j'ai décoré avec des amandes grillées.

Un dessert léger et crémeux alliant mascarpone et citron, parfait pour toutes les occasions.

Le Meilleur Fondant Citron Mascarpone Facile

Farine

g Sucre

Mascarpone

g Beurre

unités Œufs

ml Jus de citron

c. à café Poudre à lever

c. à soupe Zeste de citron

ml Eau

g Sucre supplémentaire (optionnel)

Préchauffez

le four à 180°C (thermostat 6) et beurrez un moule à gâteau de 20 cm de diamètre.

Top 14 fondant recipes from across the web

The most viewed fondant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fondant Potatoes

Chocolate fondant

Fondant Potatoes

How to Make Fondant

Chocolate surprise puddings

Fondant au chocolat inratable

Chocolate lava cakes

Easy toffee apple self-saucing pudd...

Mi-Cuits au Chocolat

Idées recettes pour votre menu de P...

Gigot d'agneau de 7 heures au four

The BEST Homemade Fondant Recipe

dessert 2 ingrédients : chocolat et...

Le Meilleur Fondant Citron Mascarpo...

Top 14 fondant recipes from across the web

The most viewed fondant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fondant Potatoes

Chocolate fondant

Fondant Potatoes

How to Make Fondant

Chocolate surprise puddings

Fondant au chocolat inratable

Chocolate lava cakes

Easy toffee apple self-saucing pudd...

Mi-Cuits au Chocolat

Idées recettes pour votre menu de P...

Gigot d'agneau de 7 heures au four

The BEST Homemade Fondant Recipe

dessert 2 ingrédients : chocolat et...

Le Meilleur Fondant Citron Mascarpo...

The most viewed fondant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine