MARJOLAINE
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
Time 3h45m
Yield 10
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, Carbohydrate 36.4 g, Cholesterol 71.6 mg, Fat 43 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 18.2 g, Sodium 115.9 mg, Sugar 20 g
MARJOLAINE MULTILAYERED CHOCOLATE CAKE
Provided by Patricia Wells
Categories dessert
Time 2h30m
Yield Sixteen to 20 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees. Oil a baking sheet with a light vegetable oil. Spread the almonds on another baking sheet and bake until fragrant and light brown, about 10 minutes. Remove from oven and let cool.
- Combine the nuts and sugar in a heavy-bottomed saucepan. Cook, stirring constantly, over medium heat until the sugar begins to melt. The mixture will go through several stages, from a dry blend to one where the sugar forms little bubbles the size of peas. Continue cooking, stirring constantly so all of the sugar clinging to the almonds melts, until the mixture turns dark brown and syrupy and the nuts make a popping sound. The whole process will take about five minutes.
- Quickly pour the mixture onto the oiled baking sheet. The mixture will harden to give almond brittle. When the praline is cool, break it into pieces. Grind it to a fine powder in a food processor. (Praline can be made weeks in advance and refrigerated or frozen in an air-tight container.)
- Bring the cream to a boil in a medium saucepan. Remove from the heat and whisk in the chocolate, piece by piece, until it is completely melted and blended. Set aside until cool and thick. It should have the consistency of a thick, spreadable, frosting. (This can be made as much as three days in advance and refrigerated. If it hardens, reheat it gently, beating until it reaches the proper consistency.)
- Using a whisk or electric mixer, beat the egg yolks and sugar in a mixing bowl until thick and lemon-colored. Gently whisk in the flour. Heat the milk to a boil in a large heavy-bottomed saucepan. Whisk one-third of the hot milk into the egg mixture, then pour the egg mixture into the remaining milk. Boil, stirring constantly, over medium-high heat until thickened, about two minutes. Transfer to a bowl and let cool.
- Beat the butter until soft and creamy. When the pastry cream is completely cool, whisk in the softened butter. (The pastry cream can be made three days in advance and kept refrigerated.)
- Preheat the oven to 300 degrees. Heavily butter two jelly-roll pans, measuring about 14 by 10 by 1 inches. Line them with parchment paper. Butter and flour the paper.
- Spread the hazelnuts on a baking sheet and roast until fragrant and lightly browned, about 10 minutes. Remove from the oven and rub the warm nuts in a cotton dish towel to remove as much skin as possible. Cool, then grind them with a quarter cup of the sugar in a food processor.
- Using a whisk or electric mixer, beat the egg whites until they begin to stiffen. Slowly add the remaining sugar, mixing until stiff but not dry. Fold in the flour and hazelnut mixture. Spread the batter evenly in the prepared pans. Bake until the cakes are thoroughly browned, 25 to 30 minutes.
- Remove the cakes from the oven and invert them onto racks to cool, paper side up. Cover the cakes with a damp towel for several minutes, then remove the parchment paper while the cakes are still warm. Let cool completely. Cut each cake lengthwise in half.
- At least 24 hours, but not more than three days, before serving, assemble the marjolaine: Divide the pastry cream in half. Blend the vanilla extract and the rum into one portion of the pastry cream. Blend the praline powder into the remaining pastry cream. (Mix the praline cream just before assembling the cake, because the flavor will fade if mixed up in advance.) The chocolate and pastry creams should be chilled, but spreadable.
- Place one cake layer on a large, rectangular serving platter. Spread half the chocolate cream on the cake. Refrigerate until firm, about 10 minutes. Cover the chocolate cream with a second cake layer. Spread with all of the rum cream and refrigerate until firm, about 15 minutes. Top the rum cream with the third cake layer. Spread with all of the praline cream and refrigerate until firm, about 15 minutes. Top the praline cream with the fourth cake layer. Frost the top and sides of the cake with the remaining chocolate cream. Refrigerate uncovered for 15 minutes, then cover with plastic wrap. Refrigerate one to three days before serving.
- To serve, remove from the refrigerator 15 minutes before cutting, then cut into thin slices.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 23 grams, Carbohydrate 75 grams, Fat 56 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 29 grams, Sodium 86 milligrams, Sugar 66 grams, TransFat 1 gram
FRENCH GATEAU MARJOLAINE (MARJOLAINE CAKE)
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.
Provided by Olha7397
Categories Dessert
Time 1h5m
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.
GATEAU MARJOLAINE (MARJOLAINE CAKE)
A very elegant Frech Pastry cake. I have not made this myself it is for an ISO request. Not an easy cake to make but very beautiful and delicios when done. Give yourself plenty of time to prepare this. Definately not a recipe for an inexpierienced chef's first try! But for an expierenced Baker I say go for it :)
Provided by Steve P.
Categories Dessert
Time 6h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- In 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.
- Preheat oven to very hot 450 degrees 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 250º 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 and butter paper lightly.
- On it mark 4 bands about 12 inches long and 4 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.
- Melt 6 ounces semisweet chocolate pieces over hot water.
- Cut circles 2 1/2 inches in diameter from waxed paper and spread these rounds with a thin coating of the melted chocolate.
- Place rounds on a cookie sheet and chill in refrigerator.
- In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar.
- Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread.
- Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick.
- 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 cream until firm enough to spread.
- PRESENTATION: Place a meringue band on a serving plate and spread with vanilla cream.
- Top with second meringue band and spread with half the chocolate cream.
- Top with the third meringue band.
- Frost sides with remaining chocolate cream and sprinkle top heavy with confectioner's 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.
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- In a food processor, grind the nuts until fine. Toss in the flour. Pulse a few times to combine. Set the nuts aside.
- In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#6-7) until soft peaks form. With the mixer running, gradually add the granulated sugar. Increase the speed to medium-high (#7-8) and continue whipping until stiff peaks are formed.
MARY BERRY'S MARJOLAINE - THE GREAT BRITISH BAKE OFF
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Servings 10-12Published 2016-10-05Category Cakes
- Pre-heat the oven to 180°C/160°C fan/350°F/Gas 4 and line two 30cm x 20cm Swiss roll tins with baking parchment.
- Tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the nuts in a layer in a roasting tin and cook for 10–12 mins, stirring every 3 minutes until golden.
- Reduce the oven temperature to 150°C/130°C fan/300°F/Gas 2. Pour the egg whites into the bowl of an electric mixer with the whisk attachment and whisk on medium speed for about two minutes, until white and frothy.
- Divide the meringue between the two Swiss roll trays and spread out with a palette knife. Bake for 45 minutes–1 hour, until lightly golden and firm to touch.
- Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment form the bottom of the meringues and leave to cool completely.
- For the chocolate ganache, break the chocolate into pieces and place in a heatproof bowl. Pour the cream into a pan and heat until simmering. Remove from the heat and pour over the chocolate.
- For the praline, toast the blanched almonds in a dry frying pan until golden. Boil the caster sugar and water together in a pan until it turns golden or reaches 170°C/338°F on a sugar thermometer.
- For the French buttercream, pour the water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115°C/239°F on the sugar thermometer.
- To assemble, toast the flaked almonds in a large dry frying pan until golden brown. Carefully cut the meringue sheets in half lengthways so you have 4 sheets of meringue each measuring 30cm x 10cm.
MARJOLAINE | BETTER HOMES & GARDENS - BHG.COM
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Calories 369 per serving
- Let egg whites stand at room temperature in a large bowl for 30 minutes. Grease three 8 x 1-1/2-inch round baking pans. Line bottoms with waxed paper; grease paper.
- Place half of the hazelnuts in a blender container or food processor bowl. Cover and blend or process until very fine but not oily. Repeat with remaining nuts. Combine 2 cups of the ground hazelnuts and the flour in a medium bowl. Set aside. Reserve remaining ground hazelnuts for garnishing cake.
- Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 8 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold hazelnut mixture into egg white mixture. Spread mixture evenly in the prepared pans.
- Bake in a 300 degree F oven for 40 to 45 minutes or until very lightly browned and just set when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Carefully loosen sides of cakes from pans. Remove cakes from pans. Peel off waxed paper and cool cakes completely on racks.
MARJOLAINE RECIPE | FRESH TASTES | PBS FOOD
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Estimated Reading Time 4 mins
- Preheat the oven to 350F. Line two 12x8in Swiss roll tins with baking parchment.
- For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown.
- Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy.
- Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch.
- Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues.
- For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth.
- For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml (3½fl oz) water in a pan over a medium heat, stirring until the sugar dissolves.
- For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 240F on a sugar thermometer (soft ball stage).
- To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 12x4in.
- Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle.
MARJOLAINE RECIPE - BBC FOOD
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- Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment.
- For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown.
- Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy.
- Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch.
- Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues.
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- For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves.
- For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage).
- To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in.
- Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle.
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