Melting Chocolate Pudding | Valrhona Chocolate
Use a piping bag to pipe 40g of mixture into each ring, put in place an ETNAO insert and add a further 20g of mixture. Bake in a fan-assisted oven at 375°F
Ingredients
- 125g CARAÏBE 66%
- 130g BUTTER
- 120g EGGS
- 100g SUGAR
- 70g FLOUR
- 6/8 ETNAO GUANAJA FONDANT MIDDLES
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