10 mini fondants
Preheat your oven to 180° C.
Mix together the two flours (chestnut and wheat) in a bowl.
Leave ot one side.
Separate the egg whites from the yolks.
Whisk the yolks with the crème de marrons until the mixture doubles in size.
Pour in the almond milk gradually, stirring all the time.
Add the flour and mix everything together until you obtain a smooth homogeneous mixture.
Whish the egg whites until stiff with the pinch of fleur de sel.
Incorporate them delicately into the first mixture lifting the perparation.
Pour the mixture into the moulds up to 1 com from the rim.
Bake for 15 to 20 minutes according to the size of the moulds.
Leave to cool for 5 minutes before turning out.
Leave ot cool and sprinkle with a little icing sugar before eating.
WHAT YOU NEED