Serve the potatoes while they’re hot. If desired, any drippings that remain in the pan can be spooned over the potatoes. To ...

A fondant texture, delicious flavors ... Pour the batter into a springform pan lined with parchment paper and greased. Cover the top of the cake with chopped toasted hazelnuts.

Cover the potatoes in the pan with parchment paper and reduce the heat to a simmer. Cook your potatoes for 25 minutes, until they're tender. Keep the fondant potatoes warm until you're ready to serve.

Potatoes are a staple ingredient in so many meals, and when done right, are a dish in their own right. Fondant potatoes, also known as 'pommes de terre fondantes', are a French dish of potatoes ...

For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly. Mix the sifted icing sugar in a large heatproof bowl ...

Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about ... spread on sides to adhere to almonds. For chocolate fondant: Warm 6 oz. of white fondant over boiling water ...

Long snubbed by serious pastry chefs, the most malleable of icings is making a comeback. Fondant and marzipan fruit top vanilla sponge- and chocolate blackout cakes created for T by Sarah Hardy ...

Fondant potatoes sound awfully posh ... Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering.