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Mini-fondants à la pistache : LE dessert facile et irrésistible
Emma

Mini-fondants à la pistache : LE dessert facile et irrésistible

Mini cakes with a melt-in-your-mouth pistachio center, requiring no advanced skills. Quick to assemble and bake, these delicate French-style treats deliver intense flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Desserts faciles
Cuisine: Française
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 120g all-purpose flour
  • 100g unsalted butter, softened
  • 80g caster sugar (white sugar)
  • 40g pistachio paste (not nut butter/pasta)
  • 1 egg
  • 30ml whole milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Pistachio slivers for garnish

Method
 

  1. Preheat oven to 200°C (180°C fan). Line 6 mini muffin cups with silicone molds or parchment paper.
  2. In a bowl, whisk together flour and salt.
  3. Add softened butter, then sugar. Beat until smooth and fully incorporated.
  4. Add pistachio paste and mix until evenly combined.
  5. Blend in egg, milk, and vanilla extract until smooth.
  6. Divide batter equally among prepared molds. Fill 2/3 full to allow for rising.
  7. Bake on oven's middle rack for 12-15 minutes until tops are golden but centers still jiggling.
  8. Cool in molds for 5 minutes then transfer to wire rack. Garnish with pistachio slivers before serving.

Notes

Use high-quality pistachio paste for intense flavor (avoid pre-ground in-store mixes). For vegan version, substitute dairy ingredients with plant-based alternatives. Best served warm from oven. Leftovers keep in airtight container for 2-3 days.