Best Marjolaine Recipes

FRENCH GATEAU MARJOLAINE (MARJOLAINE CAKE)

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.

GODIVA MARJOLAINE

Steps:

• TOASTING THE HAZELNUTS:(Make a day ahead).
• Preheat oven to 350ºF. Spread hazelnuts in a single layer on a baking sheet and toast for 12-15 minutes, shaking the pan two or three times, until the nuts are golden. Store in air-tight container.(The oven has to be at the correct temperature for the meringues).
• HAZELNUT MERINGUE LAYERS:.
• Preheat oven to 300ºF.
• Generously butter 17"x12"x1" jelly roll pan.
• Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess.
• Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily.
• Combine ground hazelnuts and flour in medium bowl.
• Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake.
• Beat egg whites in clean large mixing bowl until frothy, using electric mixer at medium-low speed.
• Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form.
• Add sugar, 1 tablespoon at a time, beating well.
• Continue beating until stiff, shiney peaks form.
• Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.
• Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched.
• Cool cake in pan on wire rack for 10 minutes.
• Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly.
• MAKE THE DARK CHOCOLATE GANACHE:.
• Put chocolate in medium bowl.
• Heat cream in saucepan until it comes to a boil.
• Pour hot cream over the chocolate and let stand 30 seconds to soften the chocolate.
• Whisk mixture until smooth.
• Stir in butter and liqueur.
• Let cool for 15 minutes or until slightly thickened.
• Dip 12 hazelnuts in chocolate ganache for garnish and let set.
• MAKE THE BUTTERCREAM:.
• Place the egg yolks in mixing bowl.
• Place bowl in a shallow bowl filled with hot water; set the bowl with the egg yolks directly over it, letting the water touch the bottom of the bowl to warm the egg yolks.
• Stir gently for 1 minute or until the yolks are warm.
• Remove bowl from water.
• Beat egg yolks 5-7 minutes, using electric mixer at medium-high speed.
• Beat until yolks have tripled in volume and form a ribbon when beater is raised.
• While the eggs are mixing, prepare the syrup.
• PREPARING SYRUP:.
• Combine granulated sugar and corn syrup in saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a boil.
• With the mixer running at medium speed, carefully(hot sugar really burns)pour the hot syrup into bowl with eggs.
• Continue to beat the eggs, until they have cooled to room temperature, about 5-10 minutes.
• Reduce speed to low.
• Gradually, add the butter, one or two tablespoons at a time, beating well.
• The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end.
• Add the hazelnut liqueur.
• ASSEMBLE TH CAKE:.
• Cut cake crosswise into 4 equal pieces, about 11x4".
• Cut a piece of cardboard into a 11x4" rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle.
• Spread half the chocolate ganache over the cake.
• Top with the second cake layer and spread with 1 cup buttercream filling.
• Repeat layering and spread with the remaining buttercream over the top and sides of the cake.
• Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. (It makes it easier to frost when there is more than one person).
• Using the other hand press the finely chopped hazelnuts on sides of cake.
• Garnish with chocolate-dipped hazelnuts.

MARJOLAINE

Steps:

• Preheat the oven to 350°F (180°C). Line two 11-by-17-inch (28-by-43-cm) rimmed baking sheets with parchment paper.
• To make the cake base, spread the hazelnut powder on another rimmed baking sheet, place in the oven, and bake for about 5 minutes, or until it smells like roasting nuts. Remove from the oven and pour into a bowl to cool.
• In a stand mixer fitted with the whip attachment (or by hand with determination), whip together the eggs and 1⅔ cups (180 g) of the powdered sugar until white and creamy. Using a rubber spatula, fold in the hazelnut powder and flour just until thoroughly combined. Transfer the mixture to a large bowl, and rinse the whip attachment and the mixer bowl. Dry thoroughly.
• Refit the whip attachment to the mixer, and put the egg whites, the remaining 5 tablespoons (40 g) powdered sugar, and the salt in the bowl. Beat until stiff peaks form. Gently fold the beaten whites into the egg-hazelnut mixture just until no streaks are visible.
• Divide the batter evenly between the prepared baking sheets, and spread to level with a spatula, preferably an offset spatula. Place in the oven and bake for 11 minutes, or until lightly browned and set. Let cool in the pans on wire racks for about 10 minutes, then remove the parchment paper by lifting and peeling it slowly off the cakes. Let cool completely.
• To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit.
• To make the buttercreams, rinse the whip attachment and bowl again, then put the egg yolks in the bowl. In a saucepan, combine the sugar and water over medium heat and heat until the sugar melts. Clip a candy thermometer to the side of the pan. When the sugar mixture reaches 226°F (108°C), start whisking the egg yolks. When it reaches 239°F (115°C), remove from the heat while slowly pouring in the yolks and whisking constantly. Continue whisking until the mixture is at room temperature.
• Add the butter a few pieces at a time to the cooled egg mixture and whisk until well incorporated. Scoop out half of the mixture into another bowl. Split the vanilla bean lengthwise and, using the tip of a sharp knife, scrape the seeds from the pod halves into one of the bowls and mix well. Add the Nutella to the second bowl and mix well. If you notice a shiny film forming as you are stirring the buttercreams, quickly add a few drops of cold water and continue stirring. The buttercreams are easiest to work with if used right away.
• If you're unable to get your hands on (that is, build) a metal mold in the dimensions described in the headnote, you can use 2 half-gallon (2-liter) milk cartons with the top and one long side cut out of each one. Adjust to any desired length by sliding the sides of the two cartons onto one another. Tape the bottom of the mold so that it maintains a perfect rectangle, and line the inside of the mold with parchment paper. With your "mold" built, you are ready to build your cake.
• Measure the width of the mold, then cut the cakes into slabs of the same width, minus 1/4 inch (6 mm). Cut the slabs into even lengths to fit the mold. Place a cake layer, shiny brown side up, in the mold and brush a little of the rum over it. Top the cake layer with a layer of the Nutella buttercream, making it slightly thicker than the cake layer. Top the buttercream with a second cake layer, shiny brown side up, and brush with more rum. Top the cake layer with a layer of ganache, making it slightly thicker than the cake layer. Place a third cake layer, shiny brown side up, on the ganache layer and brush with more rum. Add a layer of the vanilla buttercream, making it slightly thicker than the cake layer. Repeat the layers, finishing with a cake layer topped with a layer of ganache. Then add the nuts.
• Let the cake rest in the refrigerator overnight. The next day, cut the tape holding the mold together to release the cake. You may discover that the whole thing has sunk a bit, or that the cake has soaked the ganache excessively. No matter. You will have a delicious, silky brick of joy. To serve, cut into slices with a hot, wet knife.

GATEAU MARJOLAINE (MARJOLAINE CAKE)

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.

MOCHA MARJOLAINE

Steps:

• Make nut meringue:
• Preheat oven to 325°F. Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment. Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold nut mixture into meringue in 2 additions. spread meringue mixture evenly in prepared pan.
• Bake meringue until golden brown and dry to touch, about 20 minutes. Cool meringue in pan on rack.
• Cut around pan sides. Using parchment as aid, lift meringue onto work surface. Press large sheet of waxed paper onto meringue to cover. Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle. Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles.
• Make ganache:
• Bring 1 1/4 cups cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache. Refrigerate light ganache until cold, at least 30 minutes. Refrigerate dark ganache until cold and thick, stirring often, about 1 hour.
• Make coffee cream:
• Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form. Refrigerate.
• Place cake rack on work surface. Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack. Spread with 1/3 cup dark ganache. Peel waxed paper and parchment off second meringue; place atop dark ganache. Whisk light ganache just until thick and stiff. Spread over second meringue. Peel waxed paper and parchment off third meringue; place atop light ganache. Spread with half of coffee cream; cover and refrigerate remaining coffee cream. Peel waxed paper and parchment off fourth meringue; place atop coffee cream. spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface. Refrigerate on rack 45 minutes. Place torte on rack onto large sheet of aluminum foil. Stir remaining dark ganache over very low heat just until warm enough to pour. Pour dark ganache over torte. Using icing spatula and working quickly, smooth top and sides for even coverage. Refrigerate on rack until glaze is firm, at least 2 hours. (Torte can be made 2 days ahead. Cover loosely; keep refrigerated.)
• Using metal spatula, transfer torte to platter. Rewhip remaining coffee cream. Pipe in decorative pattern atop torte. Garnish with hazelnuts and serve.

MARJOLAINE

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.

COCONUT-CHOCOLATE MARJOLAINE

Steps:

• For ganache:
• Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)
• For coconut meringue layer:
• Position rack in center of oven; preheat to 325°F. Line 17x11-inch rimmed baking sheet with parchment paper. Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)
• For glaze:
• Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour.
• Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2x3 2/3-inch rectangles. Cut piece of cardboard into 8 1/2x3 2/3-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.
• Using electric mixer, beat ganache just until lighter-colored and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour.
• Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes.
• Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut onto glaze over bottom 1 inch of cake. Transfer cake to platter. Chill until glaze is set, at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.)
• Using serrated knife, cut cake crosswise into 8 slices. Transfer to plates.

GIANDUJA MARJOLAINE

Steps:

• Combine 55g (¼ cup) of the caster sugar, hazelnuts and cornflour in a food processor and process until finely ground. Using an electric mixer, whisk egg whites until foamy, add a pinch of salt and whisk until soft peaks form, then gradually add remaining sugar and whisk until mixture is thick and glossy. Carefully fold nut mixture into egg white mixture in 2 batches until just combined. Spoon mixture into a baking paper-lined 1.5cm-deep 26x32cm oven tray, smooth top and bake at 180C for 25 minutes or until golden. Stand meringue in tray for 10 minutes, then turn out onto a wire rack covered with a piece of baking paper and carefully peel off baking paper lining. Cool. For gianduja filling, process hazelnuts and icing sugar in a food processor until a smooth, oily paste forms (this will take about 5 minutes and you will need to keep scraping down the side of the bowl). Add melted chocolate and process until combined and mixture is smooth. Transfer gianduja to a bowl, stir in one-third of the whipped cream to loosen, then fold in remaining whipped cream until just combined. For ganache, process chopped chocolate in a food processor until the size of large breadcrumbs. Bring cream just to the boil in a small saucepan. With food processor running, add hot cream to chocolate and process until mixture is smooth. Transfer to a small bowl and cool at room temperature until thick and of spreading consistency. Cut hazelnut meringue into 4 widthways. Place a meringue rectangle on a serving plate and spread with one-third gianduja filling, then repeat layering twice more, finishing with a layer of meringue. Spread top and sides of cake with ganache and refrigerate until set. Cake will keep, refrigerated, in an airtight container for up to 1 week.