Pistachio & fruit mini fondants

Ingredients

• 250 geggs
• 130 gsugar
• 60 ginverted sugar
• 200 gpure pistachio paste
• 105 gsoftened butter
• 25 gflour
• 1 gsalt
• to tastefruit and pistachio brésilienne, for decoration

Instructions

1. 1

   Beat the eggs

   Put the eggs, sugar and inverted sugar in a bowl and beat briefly, just until slightly combined.

2. 2

   Add the pistachio

   Add the pure pistachio paste and softened butter. Mix these together, then incorporate them into the egg mixture.

3. 3

   Mix the dry ingredients

   Add the flour and salt, then mix them into the batter.

4. 4

   Fill and decorate

   Pour the batter into Flexipan Pomponettes moulds. Decorate with fruit and sprinkle with pistachio brésilienne.

5. 5

   Bake the fondants

   Bake at 190°C for 8 minutes.

What are mini fondants?

Fondant is a French term used for soft, tender cakes, and these individual versions are flavoured with pistachio rather than chocolate. The recipe uses pistachio paste in the batter and fruit and pistachio brésilienne as a topping.

The short bake keeps the cakes small and delicate. Their texture will depend on the mould size and your oven, so check them at the stated time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 19g protein, 62g carbs, 55g fat.

Most of the carbohydrates come from the sugar, inverted sugar and flour, while the pistachio paste and butter contribute much of the fat. Eggs and pistachio paste provide most of the protein. Pair one fondant with fresh fruit for a lighter-feeling dessert plate.

Choosing the pistachio paste

Pure paste: use pistachio paste without added sugar or flavourings if available, as the recipe already contains both sugar and inverted sugar. Stir the paste if any oil has separated before measuring it.

Softened butter: it should give slightly when pressed but should not be melted. This helps it mix evenly with the pistachio paste.

Mixing the batter

Egg mixture: beat the eggs with both sugars only briefly, as directed. The aim is to combine them rather than whip them into a very aerated foam.

Pistachio and butter: mix these together before adding them to the eggs, which helps avoid lumps of paste or butter in the batter. Add the flour and salt last and mix until incorporated.

Getting the bake right

Oven temperature: preheat to 190°C so the moulds go into an oven that has reached the stated heat. The recipe gives a baking time of 8 minutes.

Doneness: the method does not specify visual cues, and mould size can affect the result. Start checking at 8 minutes; avoid extending the bake without checking, as small cakes can dry out quickly.

Fruit and crunchy topping

Fruit: use small pieces that sit neatly on the mini cakes. The recipe does not specify a type, so choose fruit that suits the pistachio flavour.

Pistachio brésilienne: sprinkle it over the fruit for a crisp contrast to the soft cake. Add it before baking, as directed.

Serving the fondants

Serve the fondants once they have cooled enough to handle, either warm or at room temperature. Their rich, nutty flavour works well alongside fresh fruit.

For a simple dessert plate, add extra fresh fruit rather than another rich accompaniment. That brings a fresh contrast to the buttery cakes.

Recipe notes & tips

• Weigh the eggs, as the recipe specifies their amount by weight rather than by number.
• Use softened, not melted, butter so it blends more readily with the pistachio paste.
• Mix the batter only until the flour is incorporated.
• Fill the moulds evenly so the mini cakes bake at a similar rate.
• Cut the fruit into small pieces so it is easy to use as a topping.
• Check the cakes at 8 minutes, as the recipe's short baking time leaves little room for overbaking.

Variations

• Change the fruit: choose ripe fruit that complements the pistachio flavour.
• Use a different mould: bake in another mini-cake mould, while allowing for differences in size and bake time.
• Add citrus: serve with finely grated citrus zest for a bright aroma.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each fondant.
• Make them plain: leave off the fruit and pistachio brésilienne for a simpler finish.

Common mistakes to avoid

• Overbeating the eggs: beat only briefly, as the method calls for a slight beating rather than a fluffy foam.
• Using cold butter: soften it first so it mixes more evenly with the pistachio paste.
• Adding flour too early: mix in the eggs, sugars, pistachio and butter first, then add the flour and salt.
• Overfilling the moulds: leave space at the top so the batter has room to bake.
• Baking too long: check at 8 minutes, since the small cakes may dry out if left in the oven.

How to store

Once cool, store the fondants in an airtight container in the fridge and eat within 3 days. Bring them towards room temperature before serving, or warm briefly in a low oven; add fresh fruit just before serving.

Frequently asked questions