{"id":43358,"date":"1970-01-01T00:00:00","date_gmt":"1969-12-31T23:00:00","guid":{"rendered":"https:\/\/relaisgourmet.com\/schokoladenfondant-fondantherz-aus-gaenseleber-und-knusprige-tuile\/"},"modified":"2025-04-12T22:24:19","modified_gmt":"2025-04-12T20:24:19","slug":"schokoladenfondant-fondantherz-aus-gaenseleber-und-knusprige-tuile","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/de\/schokoladenfondant-fondantherz-aus-gaenseleber-und-knusprige-tuile\/","title":{"rendered":"Schokoladenfondant, Fondantherz aus G\u00e4nseleber und knusprige Tuile"},"content":{"rendered":"\n<p>Schokoladenmousse, schmelzender Kern mit G\u00e4nseleber und knusprige Tuiles ist ein elegantes und raffiniertes Gericht, das den Reichtum der dunklen Schokolade mit der Dekadenz der G\u00e4nseleber vereint.<\/p>\n\n<p class=\"has-medium-font-size\">30 Min. F\u00fcr 4 Personen<\/p>\n\n<p class=\"has-medium-font-size\">Zutaten f\u00fcr das Knuspern<\/p>\n\n<p class=\"has-medium-font-size\"><strong>Le moelleux<\/strong> :<\/p>\n\n<ul class=\"wp-block-list\">\n<li>50g dunkle Schokolade<\/li>\n\n\n\n<li>60g Zucker<\/li>\n\n\n\n<li>2 Eier<\/li>\n\n\n\n<li>100g Butter<\/li>\n\n\n\n<li>50g Mehl<\/li>\n<\/ul>\n\n<p class=\"has-medium-font-size\"><strong>Le fondant<\/strong> :<\/p>\n\n<ul class=\"wp-block-list\">\n<li>20cl dicke Sahne<\/li>\n\n\n\n<li>75g Foie Gras<\/li>\n<\/ul>\n\n<p class=\"has-medium-font-size\"><strong>Le craquant<\/strong> :<\/p>\n\n<ul class=\"wp-block-list\">\n<li>200g Zucker<\/li>\n\n\n\n<li>75g Milch<\/li>\n\n\n\n<li>1 Prise 4 Gew\u00fcrze<\/li>\n\n\n\n<li>1 Prise Muskatnuss<\/li>\n\n\n\n<li>50g Mehl<\/li>\n\n\n\n<li>50g Butter<\/li>\n\n\n\n<li>1 Prise gr\u00fcner Anis<\/li>\n<\/ul>\n\n<p class=\"has-medium-font-size\">Zubereitung<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Das Knuspern: Milch und Butter erhitzen, bis die Butter schmilzt. Dann den Zucker und das Mehl mischen. Dann die Milch in die Mischung gie\u00dfen. Verr\u00fchren und die Gew\u00fcrze hinzuf\u00fcgen. Auf einem Blatt Backpapier verteilen. Bei 250\u00baC in den Ofen schieben, bis die Masse goldbraun ist. Aus dem Ofen nehmen und auf eine runde Unterlage legen.<\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Die Weichheit: Schmelzen Sie die Schokolade und die Butter im Wasserbad. Zucker und Eier verr\u00fchren, bis sie wei\u00df sind. Dann das Mehl hinzugeben. Wenn die Schokolade geschmolzen ist, wird sie unter die Mischung ger\u00fchrt.<\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Fondant: Die Foie gras und die Sahne im Wasserbad erhitzen, bis eine homogene Mischung entsteht.<\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Montage: Gie\u00dfen Sie die Schokoladenmischung in die Form(en). Mit einem Strohhalm die Creme in die Mitte des Kuchens gie\u00dfen. Bei 250\u00baC f\u00fcr 10 Minuten in den Ofen schieben. Der Kuchen kann warm gegessen werden (daher empfehlen wir, ihn vor dem Verzehr kurz in den Ofen zu schieben).<\/li>\n<\/ul>\n\n<p><a href=\"https:\/\/www.750g.com\/moelleux-au-chocolat-coeur-fondant-au-foie-gras-et-tuile-craquante-r78323.htm\">Quelle <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Schokoladenmousse, schmelzender Kern mit G\u00e4nseleber und knusprige Tuiles ist ein elegantes und raffiniertes Gericht, das den Reichtum der dunklen Schokolade mit der Dekadenz der G\u00e4nseleber vereint. 30 Min. F\u00fcr 4 Personen Zutaten f\u00fcr das Knuspern Le moelleux : Le fondant : Le craquant : Zubereitung Quelle<\/p>\n","protected":false},"author":1,"featured_media":37505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1884],"tags":[],"class_list":["post-43358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Schokofondant mit Foie Gras Herz &amp; Tuile<\/title>\n<meta name=\"description\" content=\"Salzige Foie Gras-Tartines \u2013 schnell gemacht und immer ein Highlight.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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