FONDANT BAULOIS

Rich and velvety

Unique in taste, this delectable cake is a marvel of culinary art. Imagine a slightly meringue crust that gives way to an inimitable melting texture, with the subtle notes of salted butter caramel lingering in the background. It is, quite simply, to die for.

History of Fondant baulois

The history of this delicacy is a mystery, shrouded in secrecy and carefully guarded by the confectioners…

Originally crafted by the esteemed Madame Denis in her delicatessen located in the idyllic town of La Baule in 1981, this cake has earned a well-deserved reputation for its unparalleled taste and texture. Widely revered as an institution in La Baule, this delectable treat has garnered a devoted following across generations, captivating palates with its unparalleled smoothness and tantalizing hint of salted butter caramel.

Indeed, the first official franchise of Le Fondant Baulois, bearing this celebrated cake’s name, opened its doors in the esteemed Rue Saint-Ferdinand of Paris, a testament to the enduring popularity of this iconic delicacy.

Ultimate dessert sensation

Despite its well-kept recipe, many have attempted to recreate this culinary masterpiece in their own kitchens. And while it may be difficult to match the exact taste and texture of the original, it is always worth a try.

My Version of the Fondant Baulois

Because the Fondant Baulois is such a coveted treat, I am thrilled to share my own version of this delectable cake with you. While I cannot promise that it will taste exactly like the original, I can assure you that it will be a delight to your senses.

And when the cake is finally ready, the moment of truth arrives. Will it have that magical melting texture? Will the caramel notes be present in just the right amount? The anticipation is almost too much to bear.

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)

FONDANT BAULOIS

Sixtine

Get lost in the heavenly chocolatey and caramelly goodness of the iconic Fondant Baulois from La Baule in France!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

RESTING TIME 12 hours hrs

Total Time 13 hours hrs

Course Dessert

Cuisine French

Servings 6 people

Ingredients

  

• 100 g milk chocolate Jivara Valrhona for me
• 100 g dark chocolate Caraibe Valrhona for me
• 200 g salted butter
• 80 g salidou homemade or not
• 4 eggs
• 80 g Rapadura caster sugar
• 20 g flour

Instructions

 

• Preheat your oven to 210 ° C.
• Melt the chocolates with the butter in a “bain-marie”. Set aside.
• In a bowl, whisk the eggs with the sugar.
• Add the salidou (recipe here) to the chocolate mixture.
• Combine the 2 preparations with the flour and mix thoroughly.
• Pour the dough in a lined and buttered round baking dish.
• Put in the oven for 10 minutes.
• Reduce the heat to 150 °C and cook for a further 35 minutes.
• Once cooked, set aside to cool down at room temperature overnight...

Keyword chocolate, delicious, delightful, dessert, exquisite, fondant, french cooking, french tradition, savoury cake, vegetarian

Fondant Baulois

Préchauffez votre four à 210 °C.

Faites fondre les chocolats avec le beurre au bain-marie.

Réservez.

Dans un saladier, fouettez les œufs avec le sucre. 

Incorporez le salidou à la mixture chocolatée. 

Combinez les deux préparations, ajoutez la farine et amalgamez bien le tout.

Versez la pâte dans un moule rond préalablement beurré et fariné.

Enfournez pendant 10 minutes.

Baissez le four à 150 °C et poursuivez la cuisson pendant 35 minutes supplémentaires.

Laissez refroidir le fondant. Conservez-le à température ambiante une nuit avant de le déguster!