” Three ingredients, a gesture and zero tools On February 11, journalist and food critic François-Régis Gaudry shared with his 280,000 followers on Instagram a simple disturbing recipe for chestnut fondant. Fascinated by his friend Antony Cointre, chef and columnist on his show Very Very good at Paris Première, this dessert has the peculiarity of preparation in record time only with chestnut cream, eggs and semi-salt butter. To the eye, the result obtained by the journalist is glamorous. In the mouth, ” the texture is very soft, completely melted (…) It is a pure pleasure », Assures François-Régis Gaudry at the end of his video tutorial. That was enough to entice internet users who have seen his recipe more than 240,000 times. ” It looks so good »; ” It smells delicious »; ” I will try this weekend, thank you “, Can we read among the many comments.
1 kg of chestnut cream
But does he really keep all the promises this chestnut fondant? We conducted the investigation and reproduced this recipe under the same conditions and with the same ingredients as François-Régis Gaudry. The first surprise: the critic recommends the use of two cans of 500 g chestnut cream from the Ardèche Clément Faugier brand, which is easily found in supermarkets. Twice 500 g, or not less than one kilogram! Although delicious and regressive, Clément Faugier’s recipe consists of 50% chestnuts, sugar, candied chestnuts and glucose syrup. And it shows a Nutri-Score D. For the diet, it will be necessary to iron.
Chestnut cream Clément Faugier
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A fondant that can be created in an instant
As for the recipe steps, it’s hard to make it simpler. Mix the chestnut cream with the six eggs, taking care to add them as soon as they blend well into the cream. Then add the previously melted butter to the bain-marie, before placing the appliance in the oven. In terms of cooking time, the critic announces an interval of 30 to 40 minutes, but it all depends on the power of the oven. For us, 35 minutes was the ideal duration.
A shiny crust and a melted texture
Our verdict, once the cake is baked? Very tasty, but… very sweet. Chestnut cream is ubiquitous, which should satisfy fans. To enjoy it, it is better to accompany it with a dairy product (cottage cheese, Greek yogurt, yogurt with coconut milk, etc.) to break down the power of sugar, as recommended by François-Régis Gaudry. In terms of appearance, we were amazed by the result. Despite the few ingredients and lack of flour, this dessert stays well and is worthy of a real fondant. The crust was particularly bright and the texture was soft and melted. Another positive point is the minimal cost of this recipe. We spent € 5 for two boxes of chestnut cream, € 1.60 for eggs and € 1.69 for semi-salted butter, making a basket of € 8.29. If you are a fan of Ardèche cream, this dessert is made for you, but in small doses. If, on the other hand, you like light and not too sweet cakes, go your own way.