Pistachio fondants

Pistachio lava cakes

For 4 lava cakes

Difficulty: easy

Price: medium

Preparation time: 30 min

Preheat the oven to 170°C.

Whisk the eggs with the sugar until the mixture becomes slightly frothy.

Add the flour.

Add the ground pistachios and mix.

Add the cream, butter, and pistachio paste, then mix.

Finish by adding the melted white chocolate.

Pour the batter into the buttered molds.

Bake for 12 to 15 minutes at 170°C.

The edges should be set, and the center slightly wobbly.

Let rest for 10 minutes before unmolding.

Equipment tips:

Using a perforated baking tray ensures even heat distribution: the bottom cooks just right while the base remains soft.
Using a fine-mesh sifter allows powdered sugar to be spread evenly, without clumps or overly heavy spots.
Bonus tip: tap the sifter lightly instead of shaking it—the motion is more precise and gives a cleaner result.
Once the lava cakes are out of the oven, place them on a cooling rack so moisture can escape more easily.

Recipe tips:

A recipe by :

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.