Thanks for the recepie. I made it yesterday and it was so delicious. I plated it with fresh raspberries and custard souce. I rly like combination of custard with chocolate.
Thank you Chef Majk for this perfect recipe 🤗🤩🥇👌 I made a trial run using half the ingredients from the recipe and baked it in a fine-porcelain ramekin (bottom diameter 9cm, upper diameter 10cm, height 6cm). Half the recipe portion ideally filled 1 ramekin. I used a top-quality 80% dark chocolate. The ramekin was greased with ghee butter. I baked the fondant in a thermo-vent oven with lower and upper heaters on, 180 C for exactly 15 minutes. I thought that 15 minutes will make the fondant too dry but apparently the result came out top-class 😋😋😋🤩🤩👌 Hardly anywhere can you eat such a delicious fondant. It goes perfectly well with forest fruit 🫐🫐🫐🍓
@@ChefMajk Hi Chef, I made it. It is very simple and easy to make, thank you so much. Just for you to know I made it with 2.75 inch rings and I had to leave it in the oven at 180° for about 18-20 minutes. Also, my personal taste is not very sweet. If I make it with less sugar, do you think it would work?
Around 180C, and time depends on the size and how much you like to cook inside. You have to try and make your own time. It will be 8-14 min let's say to start with.
This recipe looks good , I do feel that it's a bit pretentious not to have recipes on your site , and you have an " apply now " tab. It seems there's a separation between the viewers and yourself.
Recipe for this is in the description. Apply on my website is for my coaching not for recipes or RUclips stuff, that is completely different story. I don't like to teach people with recipes. don't expect recipes even if you pay me, that is not how that works. If I think you need recipes then is in the description like for pastry stuff for the rest you don't need it.
@@ChefMajk I appreciate the feedback Chef, but the way it comes across is, with A bit of a wall between the two . A good example would be Bruno albouze ,he worked with alain Ducasse , but is quite open to his Audience. Either way, it just an observation. The food looks good, it just needs a more charismatic welcoming approach.
A year ago i made this for my food tech exam ended up really well and now im going to make it again absolutely amazing chef u are 🙂
Thanks for the recepie. I made it yesterday and it was so delicious. I plated it with fresh raspberries and custard souce. I rly like combination of custard with chocolate.
Your videos are stunning , thank you
Gonna try this in the next few days
Tried it today super easy and with no much work THANK YOU
Looks amazing chef! Won't the uncooked interior have a raw floury taste and texture? Maybe I'm misunderstanding something here! Thanks!
Not really, when you eat it there is no flour taste. Cannot tell you exactly why but it is a classic recipe and works well.
Thank you Chef Majk for this perfect recipe 🤗🤩🥇👌 I made a trial run using half the ingredients from the recipe and baked it in a fine-porcelain ramekin (bottom diameter 9cm, upper diameter 10cm, height 6cm). Half the recipe portion ideally filled 1 ramekin. I used a top-quality 80% dark chocolate. The ramekin was greased with ghee butter. I baked the fondant in a thermo-vent oven with lower and upper heaters on, 180 C for exactly 15 minutes. I thought that 15 minutes will make the fondant too dry but apparently the result came out top-class 😋😋😋🤩🤩👌 Hardly anywhere can you eat such a delicious fondant. It goes perfectly well with forest fruit 🫐🫐🫐🍓
Well done, I am happy you liked it ;)
Thank you for this recipe 🙏
I saw the Amaretto, what can I change it t with (non alcoholic)?
This guy deserve more views and respect easy high class recepies (coming from a cook )
Thank you for support :)
Tq chef for show all recipe
Looks like a piece of art 📷
Thanks
Hi Chef Majk, can you please tell me what sugar you used and how long to cook it in the oven please..
Thank you 😊
I don’t think that type of sugar matters, and the time depends on the size, probably 8-15 minutes.
Thank you chef ❤❤❤
It's beautiful 💖 chef and fantastic texture 👌👌
Thank you ;)
Can’t wait to try this weekend 🙏 Thank you sooo much Sir 😘😋
Thank you chef.fine dinning recipe
Thank you for recipe
From my understanding you're using icing/powdered sugar? And mix them with eggs until its fluffy?
Yes the kind of sugar doesn't really matters
Chef, will this puff the same way if stored in the fridge before baking?
Yes
Hello chef if i am using dark compound chocolate then should i follow your same receipe or what should i do.. ?
Yes probably the same. But doing it with both will give you a better result
@@ChefMajk the chocolate i am using has less cocoa% and more sugar so what will be the dark chocolate and sugar quantity??
@@GenshinImpact46125 difficult to say. Just try it and then you adjust it how you like it
Can we make it with white chocolate if I add caco and I use less sugar
Thank you
2 Questions Chef. How long do you mix the eggs and sugar together for and at what speed? Also how long do you mix the flour in for and how hard?
Add the flour in slowly and mix till its just combined to avoid any gluten formation
Hi chef, how many minutes in the oven and how many degrees please?
Around 180C but time is really depends on the size you do and how much you want to cook it. So you have to make time for you
@@ChefMajk thank you so much chef for quick reply
Thank you
Would love to make it. What size baking rings do you use?
Not sure now, I don't have a ring anymore. But it will work for all sizes
@@ChefMajk Hi Chef, I made it. It is very simple and easy to make, thank you so much. Just for you to know I made it with 2.75 inch rings and I had to leave it in the oven at 180° for about 18-20 minutes. Also, my personal taste is not very sweet. If I make it with less sugar, do you think it would work?
looks amazing! where can i find the full recipe with ingredients
does this only serve one?
The video is full recipe, and ingredients are inside as well. It is for 2-3 portions
You dont say the weights though
@@stevenvibert9721 yall blind as hell
@@stevenvibert9721 0:25
How many fondanta does this recipe make please?
Very delicious👏👍
Can I leave the mix ready for up to 4 hours before putting it in the oven?
Yes you can, but it will be very hard strait from a fridge so you need to heat it a bit
Great looking fondant
Thanks ;)
Thank you so much chef 🙏🏾
You are welcome :)
That looks lovely! Have a lovely day everyone :)
Thanks man :)
I love it thanks
Thx
@@ChefMajk thanks
Coupd you pls share the measuremet of fontant cake
I believe these are in the video
Chef u r the best
Love this one!
whatever you make is delicious!
Hello! How much of Amaretto have u used? Can I substitute with other liqueur such as Tia maria?
I used around 50ml, and yes you can use another liquer as well
Can you substitute the amarreto for some other alcohol
Yes of course
I know you say it doesn't matter but specifically what kind of sugar did you use?
I used normal powdered sugar, but yes you a right it does not matter because it will melt anyway.
Chef please send me personal chocolate fondant cake recipe
Hi Chef, how many fondants can i make with the ingredients in the video
Not sure about it, depending on the size. Probably few
Nice chef
How many minutes in the oven and how many degrees please chef?
Around 180C, and time depends on the size and how much you like to cook inside. You have to try and make your own time. It will be 8-14 min let's say to start with.
Does this recipe only produce one chocolate fondant?
More for sure
What is your favorite chocolate dessert? 😋
Mc flurry
chocolate souffle
^ This was the first dessert I made years ago with Gordon Ramsay's recipe. Now I will try with yours. The way the walnut flew off was epic!
Lazy cake
What sugar did u use chef?
That does not really matter what you use 👍
Would definitely beat the eggs an sugar more I like to get it almost to the point of a meringue
Chef Majk, do you use icing sugar in this recipe? For fondant and caramel?
It is doesn't matter what kind of sugar it is for caramel and fondant. It will melt anyway. At least for me.
What sugar did you use?
Does not matter at all
What’s the ingredient you used at 1:50?
Amareto
Even without cocoa powder? 😮
Why cocoa powder if I have chocolate
Chef thats recipe is for only one portions?
Depend on how big is your portion but there will be more at least 2-3
I like.
Thank you so much chef! I'd love to see you make a chicken pot pie one day :)
Lovely...
Thx :)
You said Celsius in this video Majk! :-D The swedish Scientist Anders Celsius will be happy about that :p
Yeah I am happy as well 😁
The recipe called for 2 eggs plus 2 egg yolks, but you used five eggs in the video, not four. Was that extra egg the full egg or just the yolk?
Yes I used one more because my eggs were very small
How many does this recipe make ?
Not sure about it, probably 5-7
Hi chef
Hi
How many grams is your egg?
few grams of egg doesn't change anything in the recipe, don't stress too much
That looks like more than 100gms of flour?
Not sure how much I did in the video
❤❤❤❤
This one
Someone told me that in Europe, most or all ovens are convection ovens. Is this true?
Yes that is true, but I guess that is standard everywhere
@@ChefMajk thank you!
👍👍👍👏🏽👏🏽👏🏽
4 eggs for one fondant?all these ingredients for one?
It's for 2-3 minimum. Depend on the size you do
@@ChefMajk thanks for answering!
@@ChefMajk btw if i want to prepare them for my restaurant,do they need reheat in the microwave for a minute more or less ?
@@dimitrisfilandrianos9077 reheat what? You do them on order everytime
I miss the recipe (the weight of the ingredients) the caramelized walnuts. :(
Thats one massive fondant! Are you trying to make us fat? Looks great though.
Tell this to my girlfriend, she doesn't think is massive, she eats that in seconds :D
lava cake is a chef ??
Yes lava cake and chocolate fondant is the same thing
Kako bi sad jeo to alo
This recipe looks good , I do feel that it's a bit pretentious not to have recipes on your site , and you have an " apply now " tab.
It seems there's a separation between the viewers and yourself.
Recipe for this is in the description. Apply on my website is for my coaching not for recipes or RUclips stuff, that is completely different story. I don't like to teach people with recipes. don't expect recipes even if you pay me, that is not how that works. If I think you need recipes then is in the description like for pastry stuff for the rest you don't need it.
@@ChefMajk I appreciate the feedback Chef, but the way it comes across is, with
A bit of a wall between the two . A good example would be Bruno albouze ,he worked with alain Ducasse , but is quite open to his Audience. Either way, it just an observation.
The food looks good, it just needs a more charismatic welcoming approach.
@@rmorato70 you have to understand that my RUclips and my website have nothing to do together. They are for two different things
can u talk clear english
Apparently not. Otherwise, I would do that. 😁