Passion Fruit Fondants

Fondant, lava cake, moelleux.....whatever you call it, this is a showstopper of a pudding! Our version replaces traditional chocolate with Valrhona'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

Difficulty Level: Easy

W H A T ' S  I N  T H E  B O X ?

Our STANDARD kits contain dry ingredients + handy baking equipment, and is what we recommend if you are buying as a gift!

LARGE kits have additional chilled ingredients. REFILL KITS contain dry ingredients only - nothing chilled and no equipment.

Allergens in bold, full information here.

DRY/AMBIENT INGREDIENTS

• T55 Patisserie Wheat Flour
• Valrhona Passion Fruit Inspiration
• Golden Caster Sugar
• Maldon Sea Salt

CHILLED INGREDIENTS (optional)

• 82% Fat Unsalted French Butter
• Cacklebean Free-Range Eggs

HANDY EQUIPMENT (optional)

• 4 Ramekin dishes
• 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), saucepan & hob (or microwave), baking tray and oven.

For STANDARD and REFILL kits you will 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

THE BOX - Dry ingredients: store in a cool, dry place; use within 6 weeks. Chilled ingredients: please refrigerate immediately, use within one week.

FONDANTS - Once baked, eat immediately! 

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