- Serves: 2
- Prep Time: 40 minutes plus freezing and setting time
- Effort: medium
For the fondant buckthorn centre
- 250 ml sea buckthorn juice
- 375 ml water
- 200 g sugar
- 8 g pectin
For the base
- 50 g white chocolate
- 25 g cocoa butter
- 60 g praline paste, or hazelnut paste
- 125 g broken toasted pancakes, (paillete feuillatine)
For the fondant
- 200 g dark chocolate, 70% cocoa solids
- 95 g caster sugar
- 90 ml water
- 4 egg yolks
- 50 ml milk
- 350 ml double cream
Tips and Suggestions
Paillete feuilletine is available from professional baking suppliers.
You can get hold of sea buckthorn juice in health food shops.
1. For the fondant buckthorn centre: Put all ingredients into a pan except the pectin and bring to the boil. Add the pectin and cook until thickened. Pour into a freezer container and freeze. When frozen, cut out 2cm circles.
2. For the base: Melt the chocolate and cocoa butter in a heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the praline paste and mix well.
3. Fold in the paillete feuillatine, then spread on a lined tray to a 5mm thickness. Leave to set in the fridge.
4. Use a 5cm deep x 5cm wide mould to cut out base.
5. For the fondant: Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, dissolve the sugar in the water in a small pan. Once its dissolved, increase the heat and cook the sugar syrup to the soft ball stage (use a sugar thermometer and take it to 115 degrees).
6. While the sugar syrup is boiling, whisk the egg yolks in a heatproof bowl until thick and creamy. With the electric beaters still running, trickle the hot sugar syrup onto the whisked yolks.
7. Carry on whisking on full speed until the mixture increases in volume and becomes creamy. Once you have a thick foam, you may want to continue whisking the mixture over a pan of simmering water so that it becomes really thick and glossy, which will take about 5 minutes.
8. Remove the bowl from the heat and whisk for a further 5 minutes until cooled to room temperature. This mixture is known as a pate a bombe.
9. Whisk the cream and milk lightly together. Fold half of the pate a bombe into the melted chocolate, followed by half of the cream mixture. Fold in the rest of the pate a bombe, finishing with the final addition of the cream mixture.
10. To serve, pipe the mixture into the moulds on top of the base mixture, up to 5mm from the top. Place the frozen buckthorn into the centre of each fondant and smooth over. Place in the fridge to set.
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