White Fondue

Fondane is one of the representatives of French cuisine, rich in real masterpieces of culinary art. This dessert is popular in France and all over the world, and it is prepared most often from dark chocolate, less often from white. Fondane is a cross between muffins and sticky chocolate cream, and its consistency depends on the duration of baking. A special feature of this delicacy is the liquid chocolate middle.

First you need to prepare the base for the white fondane. To do this, melt the chocolate with butter in a water bath, stirring constantly. Pre-break the chocolate into pieces, and cut the butter into small cubes.

In a separate container, mix the eggs with sugar and vanilla until smooth. But do not bring the mass to the state of a white emulsion with foam! Enter the egg mixture into the chocolate mixture, knead, add the sifted flour and starch, mix well again until smooth.

Then you can start baking, for which the baking molds are smeared with butter and filled with two-thirds of the dough. For cooking, it is best to use ceramic molds - they ensure uniform baking of the fondue at the edges and retain a gentle viscosity inside the dessert.

Bake the white fondue in a preheated 200 degree oven for 7-10 minutes. The cooking time of this dessert you need to calculate yourself, as it depends on many factors. The first time you prepare a fondue, you will be able to navigate this issue. The signal of readiness for you will be the baking of the top of the dessert and its ruddy color.

Serve the white fondue hot, giving the delicacy to stand in them for 2-3 minutes before removing it from the molds, with coffee or tea. Sprinkle the treat with powdered sugar or cocoa powder, and the fondue is perfectly combined with fresh berries and fruits.

Have a sweet tea party!