Recipe - Milk chocolate and passion fruit fondant

Recipe - Milk chocolate and passion fruit fondant

Audrey Rouby

Discover the perfect marriage of Passion fruit and milk chocolate. A cake that hides you, under a wise appearance, a heart of embers.


  • 4 people
  • Préparation: 15 min
  • Cooking: 35 min


  • 120g of sugar
  • 25g of glucose syrup
  • 150g de passion fruit puree
  • 150g of butter
  • 3g of salt
  • 10g of flour
  • 160g of milk chocolate

Step 1

Preheat the oven to 145 ° C on hot air.

Step 2

Put the sugar, glucose syrup, passion fruit puree and butter in a saucepan. Bring everything to the boil, then gradually, stirring from time to time, to 118 ° C.

Step 3

Put the salt, eggs and flour in a bowl. Whisk until you get a fluffy and light texture.

Step 4

Gradually pour the contents of the saucepan (at the right temperature) over the eggs, whisking continuously.

Step 5

Melt the milk chocolate. Mix it with the preparation. Pour into a 15 cm diameter mold with removable bottom, lined with baking paper.

Step 6

Put in the oven for 35 minutes. Let cool before unmolding, then keep the cake cool.

Step 7

Take it out of the fridge 20 minutes before eating.

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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