3 ingredients, zero tools and 30 minutes preparation time, this is the recipe for success for this chestnut fondant. Experience the super easy and really delicious recipe from chef Antony Cointre.
When it comes to discovering new things tempting recipes, Instagram is a real gold mine. Our latest gourmet find? The fondant chestnut by the journalist and food columnist Francois-Regis Gaudry.
This is a super comforting and above all super simple recipe. There are 3 ingredients, a simple gesture, no utensils and only 30 minutes of cooking. And by the way, there is no flour, so it is a gluten-free dessert.
Here’s a recipe that should please nice people don’t necessarily like to cook ! François-Régis Gaudry takes it from his friend Antony Cointre, a traveling chef who is also a columnist on his TV show Very very good, broadcast at the Paris Premiere. ” Anthony, you really should be ashamed of yourself for making such simplistic recipes! », laughs François-Régis Gaudry. On our side, this chestnut fondant make us happy! You too ? Here’s how to do it in no time.
Easy cake recipe: this chestnut fondant can be prepared in 30 minutes
- 2 cans chestnut cream, 500 g each (preferably Clément Faugier)
- 6 eggs
- 125 g half-salted butter
- Preheat the oven to 160°C in rotary heat.
- Collect the chestnut cream, egg and the melted semi-salted butter and cooled in a hole.
- Whisk everything together until you get a smooth paste.
- Butter and flour a form (it’s called “shirting”) and pour the preparation in.
- Bake for 30 to 35 minutes and watch the cooking “because the cake must not be colored (…) it must be fondant”, explains François-Régis Gaudry. For this, use the good old knife method : plant the leaf in the heart of the cake. If it comes out clean, it’s cooked!
- Take the cake out of the oven and let it cool. a few minutes before casting.
François-Régis Gaudry advises you taste this cake cold or lukewarmwith some cottage cheese or Greek yogurt, “a slightly thick dairy that will calm the sugar in this cake”. Good pampering!