Marjolaine

In Advanced Bakeshop on 3/29 and 4/5, we made a Marjolaine, which has risen to the top of my favorites list. The Marjolaine was created in France by Chef Fernand Point. It has lots of delicious components.

For the base, we used a flourless chocolate cake but traditionally you could use a chocolate genoise. On top of the base is a chocolate ganache and then a dacquoise layer, made from almond flour, sugar, and egg whites. The next layer is Creme d' Or or "golden cream" which is a chocolate whipped cream. Next is another layer of dacquoise and then praline buttercream, which is made from candied hazelnuts. Another dacquoise layer is placed then a stabilized whipped cream. A final layer of dacquoise and then the whole cake is covered in praline buttercream. After setting in the freezer, this was covered in a chocolate glaze, before marking a pattern on the top.









I absolutely loved this. It is extremely rich, but I tend to love anything with chocolate that can be described as rich. And adding in the praline/hazelnut component makes it that much better.