Citron curcuma fondant à la Claire

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Recipe by Damaris Beems Course: DesertCuisine: French
Servings

10

Preparation

10

minutes
Cooking time

12

minutes
Total time

22

minutes

Those who can bake cannot cook. And those who can cook cannot bake. It’s a prejudice, but it’s true when it comes to me. I’m not a pastry chef, way too precise for me. But I can make these delicious fondants. Inspired by Michelin star chef Claire Vallée from France, we make these on a regular basis. And we are very happy with it ourselves. Even if we say so ourselves.

Ingredients

  • 200 gram soja yogurt

  • 80 ml avocado oil

  • 100 gram flour

  • 200 gram sugar

  • 100 gram almond flour

  • 7 gram dry yeast

  • 1,5 table spoon turmeric

  • 3 lemons

Cooking time

  • Scrape the zest off the lemons. Heat the oven to 160 degrees.
    Blend all ingredients in your food processor.
    Grease the molds you will be using.
    Spoon in the batter, keep in mind that it will rise a bit.
    Put them in the oven for 12 minutes and tadaaaaaaaaa.

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