Want to succeed every time with our famous Chocolate Coulant recipe? Quickly discover which pastry tools should not be used under any circumstances!
Who doesn’t like that Chocolate flows ? This very delicious dessert tempts all of us with its very juicy heart. Overcooked or undercooked… If the recipe seems simple at first glance, it actually requires a good dose of mastery! We reveal our secret weapon for effortlessly perfect texture.
What are the differences between fondant, fondant, and chocolate?
Let’s start by clearing things up! No, fondant, smooth and flowing chocolate are not synonyms. We remind you of the characteristics of these three delicious cakes.
- the Melting in chocolate It has a dense, silky and satiny texture. Moist, almost creamy and not at all dry, it melts under the tongue, hence its name! This cake is usually prepared the day before and eaten very cold after spending several hours in the refrigerator. In the Chocolate fondant recipeThere is almost no flour.
- the Chocolate cake It has a flexible, airy and light texture, close to the consistency of cake. Unlike chocolate fondant, this chocolate fondant recipe contains more flour and fewer eggs. This is what gives it a very special texture.
- the Chocolate flows or Half cookedIt is characterized by its heart that flows when cut and its cooked edges. For a liquid interior, insert a piece of chocolate or cold ganache before putting the cake into the oven. During cooking, the heart melts without cooking. Smart, right?
Pastry Tools: What tools should you absolutely avoid to make a successful chocolate liqueur?
The success of a chocolate recipe depends in part on the choice of tools. To mix cake batter, Use a spoon, Also called Maryse. above all, Ban the whip. It risks breaking up the air built into the sugar-egg mixture. The goal here isn’t to bleach them or turn them into ice, so tip: be gentle!