As you may have noticed throughout these pages, I'm not a big advocate of healthy eating at all costs. I try to eat a bit of everything and in a reasoned way without cutting corners. However, I believe it would be a disaster for me to be diagnosed as gluten intolerant. I actually have a lot of difficulty understanding people who voluntarily avoid it without a medical reason (well, after all, everyone does as they wish, but deliberately avoiding bread?). Yet I remain very curious about recipes that offer vegan or gluten-free options. After all, if we can find a substitute that's just as good as the original and better for health, why not? That's why I was eager to test this recipe for gluten-free chocolate fondant from the book "Marlette the cakes". A really nice recipe if you're looking for a nice Easter recipe!
Before I give you the recipe, let's take a moment to talk about Marlette, which is a café (or rather a chain of 2 cafés) in the 9th arrondissement of Paris. It was founded by 2 sisters – Margot and Scarlette – born on the island of Ré. In love with local products and very greedy, they decided to create their own brand of organic and healthy pastries.
They started with their cafés, then with packet preparations allowing you to remake the cakes at home, and recently their book:
I discovered the chocolate fondant during a class at the School of Life where Marlette preparations were on sale and available for tasting. When the teacher approached me to taste this DELICIOUS gluten-free chocolate fondant, I must admit I had doubts. Well, to be honest, I doubted more than that because I thought very hard: "Don't worry sweetie, I'm a pastry blogger, chocolate fan and HYPER demanding about food and especially desserts, you're not going to impress me with your gluten-free cake" (yes, I sometimes have rather easy and quick criticism!).
Well, to my great shame, I must admit that I was blown away by this recipe which is just to die for! Well-balanced, melting, rich in chocolate… It's really a perfect recipe that keeps all its promises. It plays in the same category as Mom's chocolate cake (I haven't managed to decide yet but I think I give the point to Marlette for the "gluten-free" side).
As you may have understood, I'm a fan of this recipe but also of the book. There are plenty of desserts/brunches that I want to try. It seems both simple, quick and super good!
Last but not least, Margot and Scarlette share their gluten-free flour recipe that you can use with all the recipes in the book.
Gluten-free flour (1 kg):
- 650 g rice flour
- 225 g cornstarch
- 125 g tapioca starch
I think it's a nice initiative for anyone struggling to make good gluten-free pastries. Besides, it made me want to try the shop.
A nice little recipe for Easter, especially if you have guests who are gluten intolerant!
