{"id":11455,"date":"2024-03-29T08:19:31","date_gmt":"2024-03-29T07:19:31","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=11455"},"modified":"2024-03-29T11:16:25","modified_gmt":"2024-03-29T10:16:25","slug":"recipe-for-fondant-baulois-\ud83d\udc23","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/recipe-for-fondant-baulois-\ud83d\udc23\/","title":{"rendered":"Recipe ~ Baulois fondant \ud83d\udc23"},"content":{"rendered":"<p><strong><u>Ingredients<\/u><\/strong><\/p>\n<p>\u2013 140 g of semi-salted butter<\/p>\n<p>\u2013 110 g of dark chocolate (75%)<\/p>\n<p>\u2013 40 g of milk chocolate<\/p>\n<p>- 4 eggs<\/p>\n<p>\u2013 1 pinch of fleur de sel<\/p>\n<p>\u2013 110 g of brown sugar<\/p>\n<p>\u2013 40g of whole cane sugar<\/p>\n<p>\u2013 25g flour<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Preparation<\/u><\/strong><\/p>\n<p>Melt the butter and chocolates in a bain-marie. When everything is melted, let it come back to room temperature.<\/p>\n<p>In a second container, whisk together the eggs, sugars and fleur de sel. Add the flour Whisk everything slowly.<\/p>\n<p>Add the chocolate butter mixture, mixing gently so that everything is evenly combined.<\/p>\n<p>Pour everything into a 20cm diameter mold lined with baking paper and greased.<\/p>\n<p>Place in the refrigerator for 2 hours<\/p>\n<p>Preheat the oven to 200\u00b0C. As soon as it is hot, reduce to 125\u00b0C \u2013 place the cake in the oven and cook for 45 minutes<\/p>\n<p>At the end of cooking, the Baulois fondant should still be trembling in the center.<\/p>\n<p>Let the cake cool and place it in the refrigerator until the next day.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Small DLP note<\/u><\/strong><\/p>\n<p>If you make this cake for Easter, decorate it with small fries.<\/p>\n<p>To be enjoyed with a good coffee or a delicious Earl Gray tea<\/p>\n<p>Recipe taken from the Instagram account of <u>@iletaitoncelaspatisserie<\/u><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>A gourmet &amp; chocolatey recipe from @iletaitunevienslapatisserie to celebrate Easter!<\/p>","protected":false},"author":5,"featured_media":11456,"template":"","tags":[208,210,207,212,141,211,209,106,80],"categorie_news":[116,105],"class_list":["post-11455","news","type-news","status-publish","has-post-thumbnail","hentry","tag-chocolat","tag-fondant","tag-gateau","tag-goodmood","tag-gourmandise","tag-happyfoof","tag-paques","tag-recette","tag-slowfood","categorie_news-ptit-dej","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/11455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":0,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/11455\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/11456"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=11455"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=11455"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=11455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}