Chocolate Fondant and Espuma

By Damien PICHON July 10, 2026

Damien PICHON

Created on

July 10, 2026

Recipe

Products used

Espuma Chaud , Inulin , Süvy

Step 1 Chocolate glaze

The ingredients

140g	(17%)	Süvy ()
70g	(8,5%)	T45 flour
270g	(32,7%)	Whole eggs
180g	(21,8%)	70% dark chocolate
165g	(20%)	Soft butter
825g	(100%)	TOTAL

Process

In a bowl, mix the Süvy and flour.
Add the eggs one at a time.
Melt the butter with the chocolate, then fold the mixture into the batter.
Pipe the batter into 70mm rings lined with parchment paper.
Chill until ready to use.

Step 2 Vanilla Custard

The ingredients

300g	(46.4%)	Whole milk
150g	(23.2%)	35% liquid cream
		1 vanilla bean
120g	(18.5%)	Egg yolks
7g	(1,1%)	Inulin ()
70g	(10,8%)	Süvy ()
647g	(100%)	TOTAL

Process

Heat the milk with the scraped vanilla bean.
Pour over the egg yolks, inulin, and Süvy.
Cook at 85°C, then blend.
Set aside in the refrigerator.

Step 3

The ingredients

250g	(46.7%)	Whole milk
150g	(28%)	35% liquid cream
120g	(22.4%)	40% milk chocolate
14g	(2,6%)	Hot Espuma ()
1g	(0,2%)	Fleur de sel
535g	(100%)	TOTAL

Process

Mix the hot espuma with some cold milk to disperse it thoroughly.
Add the remaining milk and heavy cream.
Heat to 85°C, then pour over the chocolate.
Blend, then pour into a siphon (1L), close it, and load 2 CO2 cartridges.
Keep the siphon at 50°C.

INSTALLATION AND INFORMATION

Bake your coulants in a convection oven for 7 minutes at 175°C.
Place your warm coulant in the center of the plate.
Pipe the custard around your coulant using a piping bag.
Shake your siphon vigorously, then pipe the warm espuma onto your coulant.
Garnish with Sobacha.

BOARD

Espuma Chaud delivers excellent flavor while ensuring stability during service and freezing.