{"id":4602,"date":"2019-01-30T13:29:08","date_gmt":"2019-01-30T13:29:08","guid":{"rendered":"https:\/\/www.camping-laguichardiere.net\/le-fondant-baulois\/"},"modified":"2026-03-06T15:23:59","modified_gmt":"2026-03-06T15:23:59","slug":"le-fondant-baulois","status":"publish","type":"post","link":"https:\/\/www.camping-laguichardiere.net\/en\/le-fondant-baulois\/","title":{"rendered":"Le fondant Baulois"},"content":{"rendered":"\n<div class=\"wp-block-group alignfull is-layout-flow wp-block-group-is-layout-flow\">\n<div style=\"background-image:url(&apos;https:\/\/www.camping-laguichardiere.net\/wp-content\/uploads\/2025\/10\/GUICHARDIERE-2025-ESE-183.webp&apos;);background-size:cover;\" class=\"wp-block-group alignfull hero-lg-simple is-style-gd-image-dark has-n-50-color has-text-color has-link-color wp-elements-9498ad0571efb94d25f8dc115843c54e has-global-padding is-layout-constrained wp-container-core-group-is-layout-f36bc466 wp-block-group-is-layout-constrained has-background\"><h1 class=\"has-text-align-center wp-block-post-title\">Le fondant Baulois<\/h1><\/div>\n\n\n\n<div class=\"wp-block-group alignfull hrz-content-sticky has-n-50-background-color has-background has-global-padding is-layout-constrained wp-container-core-group-is-layout-55bdcacf wp-block-group-is-layout-constrained\" style=\"padding-top:var(--wp--preset--spacing--xl);padding-bottom:var(--wp--preset--spacing--xl)\">\n<div class=\"wp-block-columns wrapper-sticky is-layout-flex wp-container-core-columns-is-layout-48f035cc wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"padding-top:var(--wp--preset--spacing--m)\">\n<p class=\"is-style-hrz-p--base has-n-950-color has-text-color has-link-color has-xs-font-size wp-elements-55995f61521daa2c7b6ba105456df1ea\" style=\"margin-top:var(--wp--preset--spacing--m)\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul style=\"padding-left:var(--wp--preset--spacing--m)\" class=\"wp-block-list has-t-1700-color has-text-color has-link-color has-secondary-font-family has-xs-font-size wp-elements-ed69a3a4bf82af0dc55a307ed355155d\">\n<li>3 eggs<\/li>\n\n\n\n<li>120g pastry chocolate<\/li>\n\n\n\n<li>140g semi-salted butter<\/li>\n\n\n\n<li>20g flour<\/li>\n\n\n\n<li>70g brown sugar<\/li>\n\n\n\n<li>70g sugar<\/li>\n\n\n\n<li>1 pinch Gu\u00e9rande salt<\/li>\n\n\n\n<li>1 large spoonful salted butter caramel <em>(recipe given in a previous article)<\/em><\/li>\n<\/ul>\n\n\n\n<p class=\"is-style-hrz-p--base has-n-950-color has-text-color has-link-color has-xs-font-size wp-elements-3e911b3a0609df53c60a0c04571a00f6\" style=\"margin-top:var(--wp--preset--spacing--m)\"><strong>Preparation:<\/strong><\/p>\n\n\n\n<p class=\"is-style-hrz-p--base has-n-950-color has-text-color has-link-color has-xs-font-size wp-elements-57c1cc462bf4ac534aa4838b99904043\" style=\"margin-top:var(--wp--preset--spacing--m)\"><strong>Melt the chocolate and butter together and stir until smooth.<\/strong><br\/>Next, whisk the whole eggs with the sugars until frothy. Stir in the flour.<br\/>Add the caramel to the chocolate\/butter mixture. And mix the 2 preparations together!<br\/>Pour the dough into a mould and leave to stand for 2 hours <em>(to allow the air bubbles to form a meringue crust)<\/em><br\/>Bake at 125\u00b0 for 35 to 40 minutes<br\/>Leave to cool completely and refrigerate overnight in a well-sealed tin.   Taste it!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Preparation: Melt the chocolate and butter together and stir until smooth.Next, whisk the whole eggs with the sugars until frothy. Stir in the flour.Add the caramel to the chocolate\/butter mixture. And mix the 2 preparations together!Pour the dough into a mould and leave to stand for 2 hours (to allow the air bubbles to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"Le fondant Baulois | Camping La Guichardi\u00e8re","_seopress_titles_desc":"My version of the Fondant Baulois recipe (tested and approved by the whole team): Ingredients: - 3 eggs - 120g pastry chocolate - 140g semi-salted butter - 20g flour - 70g sugar","_seopress_robots_index":"","footnotes":""},"categories":[37],"tags":[],"class_list":["post-4602","post","type-post","status-publish","format-standard","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/posts\/4602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/comments?post=4602"}],"version-history":[{"count":1,"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/posts\/4602\/revisions"}],"predecessor-version":[{"id":4603,"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/posts\/4602\/revisions\/4603"}],"wp:attachment":[{"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/media?parent=4602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/categories?post=4602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.camping-laguichardiere.net\/en\/wp-json\/wp\/v2\/tags?post=4602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}