Gateau Marjolaine

Line two 30x20cm 12x8in swiss roll tins with baking parchment.

Gateau marjolaine. Fancy layered chocolate gateaux are common patisserie world habitués but as is characteristic of this complicated form of french baking there s a bit more to them than sandwiching cream and cake. Spread the meringue into a half sheet pan and bake. Pipe the chocolate ganache around the top edge of the cake and in 7 diagonal lines across the top of the cake.

Remove from oven and cool. When sugar starts to bubble combine the egg whites and remaining sugar in a mixer and mix on medium low speed. Combine 300g sugar and water in a saucepan and gently stir to dissolve clean the sides of the pan with a wet brush to make sure there is no sugar that may crystallize.

For the dacquoise tip the almonds and hazelnuts into the bowl of food processor and pulse. Spoon the remaining ganache into a piping bag fitted with a small no 33 star nozzle. Nov 22 2016 notes à moi même articles éparses et autres.

1 2 cup granulated sugar 100 grams or 3 1 2 ounces 1 2 cup whole or slivered blanched almonds 58 grams or 2 ounces preheat the oven to 350 degrees. The marjolaine cake was one of fernand point s masterpieces of pastry. Enter marjolaine the doyenne of gateaux.

Spread the remaining praline buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds and empty into a bowl. Scroll through the process photos to see how to make marjolaine.

To make the dacquoise nut meringues start by grinding the almonds and hazelnuts with the flour. Preheat the oven to 180c 160c fan gas 4. Bake in the hot oven for 20 minutes or until brown shaking pans occasionally.