The cheese coulant is a dessert that when cut has a liquid texture. The coulant, fondant or volcano is a preparation that can be made of chocolate, cheese, dulce de leche, etc. The first time it was served was by the well-known chef Michel Bras in 1981, we highlight that this preparation had two layers, but currently it only contains one layer. To make this coulant you need cream cheese, flour, eggs and butter. In addition, we emphasize that small containers are needed that resist the temperature of the oven.
Are you wondering how to make cheese coulant? Well, in this article we want to teach you how to prepare this delicious dessert from your home. Follow these steps and make a cheese coulant to share with friends or family after a meal!
Ingredients to make Cheese Coulant:
- 70 grams of cream cheese
- 90 grams of wheat flour
- 2 eggs
- 40 grams of unsalted butter
- 1 pinch of salt
- 1 pinch of black pepper
How to make Cheese Coulant:
- To make the cheese coulant recipe, first weigh all the ingredients and separate the Minto different containers. You will find the amount of ingredients at the top of the recipe.
- Melt the butter, it is important that it is not hot because it can cook the egg. Therefore, if it is hot you must wait for it to cool down.
- In a medium bowl add the eggs and beat with the help of a balloon whisk for approximately 3 minutes.
- Add the flour little by little, it is important to sift with the help of a fine strainer to avoid the formation of lumps.
- Add the previously melted butter to the mixture and continue moving with the balloon whisk.
- Add the cream cheese and mix well.
- Grease the molds that you will use to place the coulant with butter or vegetable oil. The size of the molds will depend on the size you want.
- Fill the containers halfway and take them to the freezer for approximately 2 hours.
- Trick: cover with plastic wrap to prevent the formation of crystals inside the freezer.
- Preheat the oven to 180 degrees. After the time in the freezer, remove the plastic wrap and take it to the oven at 180 degrees for approximately 14-16 minutes.
- The sweet cheese coolant is almost ready!
- Unmold carefully and serve this delicious homemade cheese coulant. Ready to eat!
