Praliné fondant

15 September 2020

3.0/5

🔥 380 calories per serving

Metric Imperial

After the pistachio fondant, I wanted to use the same base to make a praliné fondant. This time, no honey but brown sugar, and of course praliné instead of pistachio butter. I used a hazelnut praliné, my favorite, but you can adapt the recipe with almond praliné, a mix, pecan, peanut, pistachio praliné... in short, the one you like ! The recipe is really simple and quick J.

fondant noisette praline 5

Prep time : 5 minutes + about 30 minutes cooking
For a 12cm fondant (2 to 4 servings) :

Ingredients :

2 eggs
40g brown sugar
135g hazelnut praliné
30g flour

Recipe :

Whisk the eggs and the sugar.

fondant noisette praline 1

Add the praliné, mix well, then incorporate the sifted flour.

fondant noisette praline 2

Put some butter and sugar on your mold, then pour the dough in it.

fondant noisette praline 3

Preheat the oven to 210°C. Put the cake in the oven and immediately lower the temperature to 120°C. Bake for 25 to 35 minutes, depending on whether you want a more flowing or melt-in-your-mouth texture. Allow to cool, then enjoy !

fondant noisette praline 4

Author

A passionate, self-taught pastry chef, Flavie Millet-Joannon has been sharing simple, indulgent recipes since 2017, inspired by French tradition. With a CAP Pâtisserie diploma, she is also the author of Il était un cake (Hachette) and collaborates with brands to create bespoke sweet creations.

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