Baulois Chocolate Fondant

Baulois fondant recipe - Lilie Bakery

Have you ever tasted Baulois fondant ? A rich and creamy chocolate cake with a taste of salted butter caramel. An easy recipe to make with only 6 ingredients! Chocolate fans, this fondant is made for you ...

This Baule fondant is, as its name suggests, from La Baule in Loire Atlantique. It's a real institution there! I had the chance to taste it, and I assure you it is worth it. The recipe I offer is very close to the original, something to please you too!

Ingredients to plan for this Baulois fondant recipe

Eggs : the number of eggs is important in this cake, they are the ones that will give it its melting texture.

Chocolat : I used pastry chocolate 66% cocoa. You can also take less full-bodied chocolate or even mix it up. It will just be necessary to adapt the dose of sugar afterwards. The less full-bodied the chocolate, the less sugar is required.

Butter : butter with Guérande salt of course! It is the butter traditionally used for the Baulois fondant. Otherwise, semi-salted butter will be fine.

Light brown sugar : it brings here a light caramel taste which sublimates the chocolate.

Salted butter caramel : essential for the Baulois fondant. You can do it yourself or buy it already ready.

flour : just a touch of flour to keep all the fondant of the dessert.

How to make a Baulois fondant?

To make a Baulois fondant, you need a little time in front of you. Take into account the resting time of the dough before baking: 2 hours. It will also take the place in the fridge after cooking to optimize the texture and easily cut it: minimum 4 hours.

The production steps are very simple. We start by melting chocolate and butter together then we add the liquid salted butter caramel (warm if necessary). Apart, we whisk the eggs and the brown sugar to obtain a clear and very frothy mixture which has doubled in size.

Then we pour the melted chocolate into the egg and sugar mixture, then add the sifted flour last. After pouring this paste into the mold, we wait 2 hours before baking. This allows air bubbles to rise to the surface and create a crust when cooked.

Baulois fondant - Lilie Bakery

My tips for making this Baulois fondant a success

Take a 20cm springform pan in diameter, not larger otherwise your fondant will be flat. Be sure to butter and flour it.

It is very important to whisk the eggs and sugar well for several minutes : do not stop until you have a nice light color. It is the eggs that create the texture of the fondant.

On the cooking side, this is done at low temperature so as not to overcook the Baulois fondant. Cooking times vary a lot from one oven to another, so watch out. The taste will be identical but the textures will vary depending on the oven (more or less melting).

Do not forget the step of refrigerator after cooking. This will allow you to strengthen it, it will hold up better. To cut it easily, pass your knife blade under hot water : this will help you cut it.

Baulois fondant easy recipe - Lilie Bakery

Other recipes to try

If you like chocolate recipes, I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful Baulois fondants!

Fondant Baulois gateau - Lilie Bakery
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4.9 on the fact 13 votes

Fondant Baulois, The Easy Recipe

A must for chocolate fans: the recipe for the famous chocolate fondant from La Baule, only 6 ingredients!
Preparation20 min
Baking40 min
Total1 h
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 8 people

Ingredients:

  • 5 medium eggs
  • 210 g dark chocolate pastry 66% cocoa or more
  • 200 g Guérande salt butter or semi-salted butter
  • 1 cs flour
  • 150 g Light brown sugar dose to be reduced if your chocolate is less full-bodied than mine
  • 1 big cs salted butter caramel

Preparation:

  • Butter and flour a 20cm diameter springform pan. Place a disc of baking paper in the bottom.
  • Melt the chocolate and the butter in a double boiler then smooth with a spatula.
  • Separately, ideally in a food processor (if not a hand mixer), beat the eggs and the brown sugar at medium speed until the mixture doubles in volume and becomes clear and frothy. It takes several minutes.
  • Warm the salted butter caramel slightly to make it liquid then add it to the melted chocolate, mix.
  • Pour the melted chocolate into the egg / sugar mixture then whisk at low speed until you obtain a homogeneous mixture.
  • Incorporate the sifted flour, mix one last time just enough.
  • Pour the resulting dough into the mold and leave to rest for 2 hours at room temperature. The air bubbles will rise to the surface. This creates a nice crust on the surface of the cake when baking.
  • Preheat the oven to 210 ° convection heat. Bake the mold for 5 minutes at this temperature then lower to 120 ° for 35-40 minutes. To be monitored according to your oven. The fondant should have a formed crust and be slightly wobbly in the center.
  • Out of the oven, let cool then place in the refrigerator at least 4 hours. This is what will give it hold and texture. To cut it well, run your knife blade under hot water.

Notes:

After having refrigerated it after cooking, it can then be stored in the refrigerator for about 5 days. Otherwise it can also be kept at room temperature (it will be more melting) for about 3 days.
I advise you to place it in an airtight bell to keep all its flavor.
 
 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Valrhona 66%
Moule charnière 20
Maryse
Robot pâtissier artisan ivoire 4,8L
Batteur main
Valrhona 66%
Moule charnière 20
Maryse
Robot pâtissier artisan ivoire 4,8L
Batteur main
Valrhona 66%
Moule charnière 20
Maryse
Robot pâtissier artisan ivoire 4,8L
Batteur main
November 5, 2021
November 19, 2021

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9 comments

  1. Reply

    Gaëlle

    November 13, 2021

    A delight !!! Tasted Thursday at the artist herself… .troooop good! Thank you for sharing this recipe, we try very quickly !!

    • Reply

      Lilie bakery

      November 14, 2021

      Thank you Gaëlle :)

  2. Reply

    LadyMilonguera

    November 14, 2021

    5 stars
    How you tempt me with your Baulois fondant!

  3. Reply

    Nanou

    November 16, 2021

    5 stars
    Really delicious! Recipe followed to the letter and this fondant has been extremely successful!
    To do again without hesitation and thank you for the recipe ☺️

    • Reply

      Lilie bakery

      November 17, 2021

      Thank you Nanou :)

  4. Reply

    Alice

    February 4 2022

    5 stars
    A pure moment of comfort!
    A killer according to my husband!

    • Reply

      Lilie bakery

      February 4 2022

      Thank you very much Alice! Very happy that you like this fondant from La Baule :) See you soon!

  5. Reply

    Louise

    February 24 2022

    Hello,

    Thank you for the recipe

    A small question, when you lower the temperature of the oven, you have to leave the cake in while the temperature drops?

    Thank you

    • Reply

      Lilie bakery

      February 26 2022

      Hello Louise, yes absolutely: the cake must remain in the oven when lowering the temperature. Goodbye :)

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