White Fondant with Strawberries

Baking and Desserts | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

It is better to use molds with the smoothest (not corrugated) edges to make it easier to remove the dessert.

Ingredients

Butter - ½ teaspoon
Wheat Flour - 2½ tablespoons
Egg white - 2 pieces
Chicken Egg - 1 piece
Condensed Milk - 1¼ cans
Strawberry - 2 lbs

Step by Step guide

Step 1

Preheat the oven to 428°F. Grease muffin molds (or better, use disposable foil molds) with butter and lightly dust with flour.

Step 2

Using a mixer, beat the yolks and the egg until the mixture doubles in volume and forms soft peaks (about 2.5 minutes).

Step 3

Add the condensed milk to the beaten eggs and mix again. Gradually add all the flour.

Step 4

Pour the batter into the molds and place them in the oven. Meanwhile, take the frozen strawberries out of the freezer if using frozen ones, or wash the fresh ones. Large berries can be halved. Arrange them in bowls or on plates.

Step 5

Starting from the fifth minute, watch closely — as soon as the tops of the fondants begin to brown, allow them to bake for another 3–5 minutes, then remove from the oven. Ideally, the edges should set, while the center should have a slight jiggle.

Step 6

Without allowing the fondants to cool, carefully run a knife along the edges of the mold and invert it onto the arranged strawberries. Serve the dessert immediately.