François-Régis Gaudry is everywhere. He had tremendous success in 2021 with his book We will enjoy Italy (Marabout) and makes us spit every Sunday in France Inter and Paris Première with its gourmet programs We will enjoy AND Very Very good. And from tonight he will be in charge of a new program to discover in the second half of the evening on M6, Top Chef, chief chef. And as if that were not enough, François-Régis Gaudry delights his 280,000 Instagram subscribers every day with original and delicious recipes. Last: the chestnut fondant, to whom he shows all the steps in the video.
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François-Régis Gaudry signs recipe for gluten-free chestnut fondant
” Great love for this irresistible winter cake! An extremely easy recipe given to me by my friend Antony Cointre @antonycointre, chef and columnist on my @ttbontv show on @parispremiere. “The food critic explains in the caption of his publication. And for good reason: this fondant only requires ” three ingredients, a gesture and zero tools Except for a whip. Better: this chestnut fondant is gluten free and may therefore be suitable for those who have excluded wheat flour from their plate. Once the chestnut cream, eggs and semi-salt butter mixed together, just bake the preparation for about thirty minutes.For tasting, François-Régis Gaudry recommends serving the cake hot or cold and accompanying it with yogurt from blanc or Greek to reduce the power of the sugar from the chestnut cream. ” Oh la la, it’s fineprovides the journalist at the end of his prescription. The texture is very soft, it melts completely (…) It’s a pure pleasure “. Tenda?
Here is the recipe for François-Régis Gaudry espresso fondant:
For 6 people
- 2 cans of chestnut cream Clément Faugier 500 g
- 125 g of semi-salted butter
- 6 organic eggs
- A 24 cm pan in the shape of a spring
Preheat the oven to 160 ° C. In a salad bowl remove the chestnut cream. Add the eggs and beat them gradually with a beater. Melt the butter in a ben-marie and add the butter to the preparation. Mix well.
Pour the dough into the mold coated with butter and flour. Cook for 30 to 40 minutes, controlling cooking with the tip of a knife. The cake should have no crust, no color, but the tip of the knife should come out clean.