Marjolaine. Since opinion is divided on which version of marjolaine is superior, the one made with sponge cake or the one made with meringue, I decided to demonstrate both: For Sponge Cake Layers You’ll need: 6 egg whites 3 ounces (1 cup) toasted, sliced almonds 4.5 ounces (1 cup) toasted hazlenuts 7 ounces (1 cup) sugar 1.25 ounces (1/4 cup) flour Begin by preheating your oven to 450.
Then grease a sheet pan lined with parchment paper (trim it if you must in order to ensure it lays flat). Now put six room-temperature egg whites into the bowl of your mixer fitted with the whip. Whip on medium-high to about the soft peak stage and add 1/4 teaspoon cream of tartar to help stabilize the foam. Whip until stiff (but not dry).
Now start folding in your nut mixture in three or four additions. You’ll have something that looks about like this when you’re done. Speaking of which, get a little fussy about this step. Let the finished layer cool in the pan. For Meringue Layers …and process until finely ground. Praline Paste. Perfectly smooth, commercially-made praline paste is ubiquitous in many parts of Europe.
Here in the States it’s virtually unknown. However once you taste it I have no doubt it will quickly attain a place of prominence in your spread pantheon — alongside nutella, peanut butter, jam and, for you Aussies and Brits, vegemite and marmite. It’s also very handy as a pastry ingredient, obviously. Begin by assembling your ingredients. The praline comes first. Then make the caramel. …and swirl over high heat until it’s the darkness you prefer. Darkest Chocolate Crepe Cake. Chocolate Custard Pots with Peanut Cream. I guess it goes without saying that this past month has been the hardest but it’s getting much easier by the day.
I also have to thank you all from the bottom of my heart for all your comments, emails and messages. Your kind words have been immensely healing and I couldn’t be more grateful. Cake and candy for all! :D These days I’ve been in full Operation Find-a-Pooch mode. Off the soapbox I go and onto dessert! I’ve kept it uber simple; chilled chocolate custard pots with a layer of panna-cotta-esque peanut cream and topped with grilled bananas. Chocolate Custard Pots with Peanut Cream Serves 4 200ml milk 120ml cream 4 egg yolks 1 Tbl caster sugar 1/2 tsp vanilla extract 220g good quality dark chocolate, melted pinch of vanilla salt (or regular sea salt flakes) 220ml cream (35% fat content) 60g roasted peanuts, chopped (about 1/3 cup) 1/2 tsp gelatin powder 1 Tbl cold water 60g white chocolate, chopped For chocolate custard layer, gently bring the milk and cream to a simmer.