La fameuse recette du moelleux au chocolat

For ten years, his recipe for moelleux hasn't changed. So, we need chocolate, first of all, butter, eggs, sugar and flour. And here is the chef's recipe for four people. Mix four eggs and 100 grams of sugar. Melt 150 grams of chocolate with the already heated butter and mix it all together to obtain a soft and light paste. So, the last stage, it's the flour. We're going to pour it in the rain, but we're not going to put it all on at once, either, because we risk getting clumps. Then, fill the dough with dough and put a chocolate ganache in it. Finally, put it in the oven for ten minutes at 180 degrees and you get a nice warm to serve. Le moelleux, oui, it pleases children as much as parents. It's also served with chantilly, ice cream, chocolate sauce, cream of English. And voilà, anyway, we know very well the most important thing, is what's inside the moelleux. Service car served or not, this pastry shop hides its son jeu. Inside, a surprise. All in chocolate, it is perfect. On the open and when it's like this, I get the impression that it may be a little dry or we don't know too much. And here, on the open and in fact, it's entirely fondant à l'intérieur. It's a fountain of chocolate. The question that everyone asks, what is the essential difference between a chocolate moelleux, a mi-cuit and a fondant? The fondant does not flow, the moelleux does, but slightly and the mi-cuit does a lot. For Geoffrey Cagne, one of the liars of French pastry, an example is better than all the speeches. Is that a moelleux or a mi-cuit? There, on est sur le mi-cuit. Let's get a little warm. It takes between 10 and 12 minutes to make a perfect meal which is nothing more than a half-cake that stays in the oven a few minutes longer. The idea of the moelleux, that's it, it flows, but not too much. We're not in the abundance, we're more on the soft and light leather fondant. But what difference does it make with his cousin, Le fondant? The explanation is in that Parisian boutique and here, we don't laugh with it. So if I ask you for a moelleux, are you upset? But yes, it has nothing to do with a moelleux. It's mostly a fondant, not like the others. Le fondant au chocolat, is a fondant which has a fondant texture toujours, which does not flow, which is not served hot. Unlike a moelleux, it is melted on 99% of its surface. You see a small crust on top and therefore that does not flow. In fact, this fondant doesn't flow. He's fondant, but he doesn't flow. A half-cake is necessarily a coulant. A moelleux can be fondant, but a fondant can't be flowing. Otherwise, it would be unmoelleux.