Here’s the round-up for August’s Classic French Challenge. Thanks to all those who submitted their fabulous fondants. It’s a small (but I like to think exclusive) bunch of entries and I hope that we have proved that with these beauties, the finicky fondant needn’t be feared:
First off the mark was Caroline from Caroline Makes with her delicious Valrhona Chocolate Fondant. Caroline’s fondant has Michelin starred ambitions (being adapted from a recipe by the famous Galvin brothers) and in true Michelin fashion, this isn’t any old fondant. This fondant is served at room temperature with an ice-cold liquid centre. Clever, eh?
Next up is Aimee, aka Wallflower Girl, who managed the perfect balance of cakey-exterior and ooey-gooey interior with her Irish Whisky Chocolate Fondant. We have to thank Aimee’s Dad too, for loaning the whiskey that went into this dessert! Aimee recommends serving her fondant with Bailey’s ice-cream. That sounds like heaven-on-a-plate to me.
Not to be out done is Classic French hostess-with-the-mostess Jen from Blue Kitchen Bakes with her very creative Chocolate Fondant with a White Chocolate Speculoos Truffle Filling. Kudos to Jen for even making the truffles herself from her homemade speculoos spread. She said the whole pud was a bit of a “labour of love” but I can imagine it tasted delicious.
Next up is fellow South African blogger Tandy from Lavender and Lime. Tandy adapted her Chocolate Fondant from a recipe given to her by the Lindt Chocolate Studio (which just so happens to be my new favourite place!) Tandy used rose and lavender petal sugar in her fondant which sounds absolutely divine. And just look at that perfect liquid centre!
Moving on to Kat from The Baking Explorer and her Great British Bake Off inspired Chocolate Fondant. Another one who managed to get the oozy centre just right, Kat says her fondants are “chocolate heaven” and looking at her pictures, I tend to agree.
I was so pleased to see an entry from our next participant, Choclette from Chocolate Log Blog, as she certainly knows a thing or two about chocolate. Choclette submitted these Salted Butterscotch Chocolate Fondants which is a flavour combination that makes me go quite weak at the knees. Choclette didn’t have much luck turning the fondants out but undeterred, they got scoffed straight from the ramekin!
And so to another creative entry, this time from Nazima at the ever-beautiful Franglais Kitchen. Nazima made a Chocolate Orange Fondant, laced with orange zest and orange flower water, and served it with confit orange slices simmered in an anise syrup. What a stunning combination!
And last but by no means least were my two entries. A rather delicious (if I do say so myself) wasabi, white chocolate and pistachio fondant and it’s scrumptious sibling, a salted caramel and chocolate fondant.
Thanks so much again to all those who entered Classic French this month. Jen from Blue Kitchen Bakes is back hosting for September and the theme is tuile biscuits.