Chocolate Creams
Ingredients
Directions
Prepare the starch
Pour corn starch into a pan to a depth of at least 1 inch.
Make holes 1 inch apart in the starch for the cream shapes.
Make the creams
Melt the fondant in a pitcher placed in boiling water, stirring constantly.
Once thin enough to pour, fill the molds with the melted fondant.
Finish
Allow to cool, then remove from the starch and dust with a brush until free of starch.
Store the used starch in cans and cover tightly for future use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fondant
- Melts to a pourable liquid and sets firm as it cools, forming the cream centers.
- Corn starch
- Forms the molds that shape the creams as the fondant sets.
The step that matters
Melting the fondant gently. Stirring constantly in a water bath keeps the sugar-based fondant from scorching against the pitcher. Pouring only once it is thin enough helps it fill the holes smoothly and set with clean edges.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.