Crème de marrons fondant with fleur de lys marzipan decorations

2 minute read

We celebrated the birthday of my good friend Louis-Vincent yesterday, and what is a birthday without a birthday cake? Since I wanted to make him a real feast (more on that later), the dessert had to be fancy too, so I opted for a crème de marron fondant, which is similar to a brownie, but flavored with crème de marrons. The fleur de lys decorations where inspired by the little gift I gave him along with the dessert (you’ll see it on the photos ;-) )

The thing I love with marzipan is that it behaves like play dough, but it tastes good. ;-) I can eat marzipan just as is, like a candy, so if I can turn it into a cute decoration on a cake, it’s a bonus. Since it is a bit sticky, I worked on a sheet of parchment paper and I transfered the decorations on the cake afterward. I used a sharp, small knife to cut out some details.

The cake was a big hit and was received with much enthusiasm :

… and was eaten while reading delightful citations by René Lévesque (it’s a bit awkward to write this post in English, actually)

For those who wonder how to gain some weight, here is the recipe for the fondant :

Ingredients :

  • 300 to 425 grams of crème de marron (depending of the size of the can you find)
  • 50 grams of black chocolate (fair trade if possible)
  • 100 grams of butter
  • 50 grams of sugar (then again, unrefined fair trade sugar is better)
  • 50 to 60 grams of corn starch (depending on how much crème de marrons you have)
  • 4 eggs, yolks and whites separated

Whisk the egg yolks with the sugar until the mixture is creamy an the sugar is dissolved. Add the corn starch and mix well.

In a saucepan, melt the chocolate along with the butter, then add the crème de marrons and mix until the mixture is homogeneous.

Mix the crème de marrons mixture into the eggs mixture.

Beat the egg whites until firm peaks form. (tip : use a pinch of cream of tartar)

Delicately mix the egg whites into the batter with a spatula, so to keep the maximum of bubbles.

Pour the batter into a greased mold (round or square, it doesn’t matter) and cook for 30 minutes at 180C (350F). Insert a clean knife or toothpick to check if the cake is done. If not, continue to cook a bit longer. Mine took about 45 minutes to cook.

Let cool completely and decorate, if desired.