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Coulants au Chocolat

Owner/Baker Nathalie Gautier
L’Epi de Ble

These rich morsels break open to reveal a gooey truffle centre. Crème anglaise, poured on just before serving, is the final flourish.

7/8 cup chocolate
1/4 cup butter
3 eggs
1/4 cup sugar
1/2 cup flour

Truffle Centre
1/2 cup dark chocolate
1 tsp whipping cream (35%)
pistachio, to taste

Crème Anglaise
1 cup milk
2 egg yolks
1/4 cup sugar
1 vanilla bean


  1. Melt dark chocolate and butter together.
  2. Beat eggs and sugar. Pour over top of chocolate/butter mixture.
  3. Add the flour.

Truffle Centre

  1. Melt chocolate. Heat the cream and pour over chocolate. Add a pinch of pistachio.
  2. Pour into molds, slightly smaller than the cake ramekins, and refrigerate for 1 hour.

Crème Anglaise

  1. Split and grate vanilla bean. Place in saucepan with milk and heat.
  2. Beat egg yolks and sugar together until mixture is stiff and light. Pout in hot milk.
  3. Pour mixture into a dish and bake until mixture reaches 85°C.

To Assemble

  1. Pour cake dough into 6 cm by 3 cm ramekins, placing a truffle in the centre of each.
  2. Bake at 360°F for 12 minutes.
  3. Remove from ramekins. Pour crème anglaise over coulants and serve.

Yields 16 coulants


A L'epi de Ble, a north Main Street bakery, serves pastries à la Provence are fresh from the oven. France ex pats Nathalie and Gilles Gautier opened a bakery unapologetically…

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