MARJOLAINE RECIPE | ALLRECIPES
It's similar to chocolate lasagna, but with puff pastry. If you have the time, it's quite the masterpiece. Don't worry, puff pastry isn't that hard to work with - just be gentle with it.
Provided by S
Categories Desserts Chocolate Dessert Recipes
Total Time 3 hours 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
- Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
- Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
- Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.
Nutrition Facts : Calories 545.1 calories, CarbohydrateContent 36.4 g, CholesterolContent 71.6 mg, FatContent 43 g, FiberContent 3.3 g, ProteinContent 8.1 g, SaturatedFatContent 18.2 g, SodiumContent 115.9 mg, SugarContent 20 g
FRENCH GATEAU MARJOLAINE (MARJOLAINE CAKE) RECIPE - FOOD.COM
Four layers of nut meringue layered with vanilla buttercream, chocolate buttercream and Praline buttercream. This cake is Fernand Point’s masterpiece of pastry. Marjolaine means sweet marjoram, though neither flower nor herb have anything to do with it. For decoration the chef stencils the famous pyramid on the sugared top of the cake and they serve it every day at the Restaurant de la Pyramide. This restaurant is located in a little town called Vienne, halfway between Paris and the Riviera.
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE MERINGUE NUT CAKE: Preheat oven to very hot 450°F.
- In separate pans or pie plates put 1 1/2 cups blanched almonds and 1 full cup skinned hazelnuts. Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally. Remove from oven and cool. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl. Mix ground nuts with 1 1/2 cups sugar.
- Reduce oven to very slow 250°F.
- Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
- Gradually fold in the sugar nut mixture.
- Line baking sheets with waxed paper or parchment paper and butter paper lightly.
- On it mark 4 bands about 12 inches long and 4 inches wide. Spread these bands thickly with the meringue nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable. Invert on waxed paper, and carefully remove waxed paper from bottom of bands. Cool.
- FOR THE CHOCOLATE WAFERS: Melt: 6 ounces semisweet chocolate pieces over hot water.
- Cut circles 2 1/2 inches in diameter from waxed paper or parchment paper and spread these rounds with a thin coating of the melted chocolate. Place rounds on a cookie sheet and chill in refrigerator.
- FOR THE BUTTER CREAM: In saucepan combine: 1 cup sugar, 1/3 cup water, and 1/8 teaspoon cream of tartar. Bring to a boil and boil rapidly to 240°F on a candy thermometer, or until syrup spins a long thread. Gradually in a thin stream pour the hot syrup into 8 egg yolks beating all the time, and continue to beat until the mixture is COOL and thick.
- When cool beat in bit by bit 1 1/2 cups sweet butter. This makes 1 quart butter cream.
- Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
- Measure a second cup and flavor it with 1/4 cup praline powder.
- Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream. Chill all 3 flavored creams until firm enough to spread.
- PRALINE POWDER: In a saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds. Cook without stirring until mixture is color of dark molasses. Pour onto oiled cookie sheet and let cool.
- Detach the praline from sheet with pancake turner and break into pieces. Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
- Store in refrigerator in a tightly closed container. Makes a bout 3/4 cup.
- PRESENTATION: Place a meringue band on a serving plate and spread with the vanilla cream. Top with second meringue band and spread with half the chocolate cream. Top with the third meringue band and spread with praline cream. Top with fourth meringue band. Frost sides with remaining chocolate cream and sprinkle top heavily with confectioners’ sugar.
- Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around. Serves 10.
- A Treasury of Great Recipes by Mary and Vincent Price.
Nutrition Facts : Calories 832.7, FatContent 61.3, SaturatedFatContent 26.9, CholesterolContent 224.5, SodiumContent 79.7, CarbohydrateContent 68, FiberContent 7, SugarContent 56.6, ProteinContent 14.5
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MARJOLAINE AUTHENTIC RECIPE | TASTEATLAS
The original recipe is adapted from the cookbook Ma Gastronomie by marjolaine’s inventor Fernand Point. A type of dacquoise, with its nut meringue layers filled with three different rich creams, this dessert is truly a masterpiece by the father of the modern French cuisine.
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- Press chocolate shavings into the sides of the cake. Refrigerate the majorlaine for 24 hours. Once ready to serve, dust with icing sugar.
MARJOLAINE AUTHENTIC RECIPE | TASTEATLAS
The original recipe is adapted from the cookbook Ma Gastronomie by marjolaine’s inventor Fernand Point. A type of dacquoise, with its nut meringue layers filled with three different rich creams, this dessert is truly a masterpiece by the father of the modern French cuisine.
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Reviews 4.6
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