Passion Fruit Fondants

Fondant, lava caka, moelleux.....whatever you call it, this is a showstopper of a pudding! Our version replaces traditional chocolate with Varlhona's Passion Fruit Inspiration - a blend of cocoa butter, passion fruit juice and a little sugar. It's chocolate-inspired, but not chocolate as you know it!

Makes 4

• BigBox = all ingredients + equipment 
• SmallBox = dry and ambient ingredients + equipment
• RefillBox = dry and ambient ingredients only

Difficulty Level: Easy

W H A T ' S  I N  T H E  B O X ?

 Perfectly Weighed Ingredients (allergens in bold, full information here)

• French T55 Patisserie Wheat Flour 
• Valrhona Passion Fruit Inspiration
• Golden Caster Sugar
• Cacklebean Free-Range Egg**
• French 82% fat Butter**
• Maldon Sea Salt

**Ingredients not included in SmallBox or RefillBox Size

Handy Baking Equipment

• Ramekins
• Pastry Brush

D O  I  N E E D  A N Y T H I N G  E L S E ?

You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), baking tray and oven.

You can use a stand/electric mixer if you wish too, but it is not necessary. 

**For SmallBox and RefillBox, you will also need to add two eggs and 120g unsalted butter**

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 15 mins + Chilling 1 hour + Baking 20 mins = Total: 1 hr 35 mins

T U T O R I A L

Bake-a-long at home with our Passion Fruit Fondant tutorial here. 

S T O R A G E

BIGBOX BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within 10 days.

SMALLBOX & REFILLBOX BAKESTERBOX - Store in a cool, dry place and use within one month.

FONDANTS - Once baked, eat immediately! 

FREEZING - You can keep these pre-baked and frozen for up to 2 weeks before baking.