Of course! I can help you with that. I’ll be your guide as we explore the history and preparation of the Marjolaine dessert.
The Marjolaine is a classic French pastry that has been enjoyed for generations. It is a flourless dessert made with layers of nutty meringue (dacquoise), pastry cream, and chocolate ganache. The Marjolaine is known for its rich, decadent flavor and beautiful, layered appearance.
The Marjolaine was invented by Fernand Point, a celebrated French chef, in the 1930s. Point was known for his innovative approach to French cuisine, and the Marjolaine was one of his most famous creations. The dessert was named after the marjoram herb, which is known for its delicate, aromatic flavor.
The Marjolaine is a relatively simple dessert to make, but it does require some patience and attention to detail. The dacquoise is made with ground almonds, hazelnuts, and sugar, and it is baked until it is light and airy. The pastry cream is made with milk, eggs, sugar, and cornstarch, and it is cooked until it is thick and smooth. The chocolate ganache is made with chocolate and cream, and it is allowed to cool until it is thick enough to spread.
To assemble the Marjolaine, the dacquoise layers are spread with pastry cream and chocolate ganache. The dessert is then chilled until it is firm and set.
Here is a detailed recipe for the Marjolaine dessert:
Ingredients:
- For the dacquoise:
- 125g/4½oz blanched almonds
- 125g/4½oz blanched hazelnuts
- 300g/10½oz caster sugar
- 25g/1oz cornflour
- 6 large free-range egg whites
- For the pastry cream:
- 500ml/17fl oz milk
- 100g/3½oz caster sugar
- 4 large egg yolks
- 30g/1oz cornflour
- 1 vanilla pod, split and seeds scraped
- For the chocolate ganache:
- 200g/7oz good-quality dark chocolate, chopped
- 150ml/5fl oz double cream
Instructions:
- Make the dacquoise: Preheat the oven to 180°C/350°F/Gas Mark 4. Line a baking sheet with baking parchment.
- Grind the almonds and hazelnuts in a food processor until finely ground.
- Whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the sugar, whisking continuously until the meringue is glossy and stiff.
- Fold in the ground nuts and cornflour gently until just combined.
- Spread the mixture evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until golden brown.
- Leave the dacquoise to cool completely on the baking sheet.
- Make the pastry cream: Heat the milk in a saucepan over a medium heat.
- Whisk the egg yolks, sugar, and cornflour in a bowl until pale and creamy.
- Gradually whisk the hot milk into the egg yolk mixture, whisking continuously.
- Return the mixture to the saucepan and cook over a low heat, stirring constantly, until the cream thickens.
- Remove from the heat and stir in the vanilla seeds.
- Pour the pastry cream into a bowl and cover with cling film, making sure the film touches the surface of the cream to prevent a skin from forming.
- Chill the pastry cream for at least 2 hours.
- Make the chocolate ganache: Heat the cream in a saucepan over a low heat.
- Remove from the heat and add the chopped chocolate. Stir until the chocolate is melted and smooth.
- Chill the ganache for at least 30 minutes, or until it is thick enough to spread.
- Assemble the Marjolaine: Cut the cooled dacquoise into 3 equal rounds.
- Spread a layer of pastry cream over the first dacquoise round.
- Top with a layer of chocolate ganache.
- Repeat with the remaining dacquoise rounds, pastry cream, and chocolate ganache.
- Chill the Marjolaine for at least 2 hours before serving.
The Marjolaine is a truly special dessert that is sure to impress your guests. It is a delicious and elegant treat that is perfect for any occasion.
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