Crepe Cake Marjolaine Layered with Hazelnut, Coffee, and Chocolate Creams

Preparation info
  • Yield:


    Crepe cakes, each serving 6; total servings: 12
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Crepe cake layered with hazelnut, coffee and chocolate creams, hot ganache plating sauce, and sarments noisette (chocolate twigs) garnish. This dessert borrows some of its inspiration from the patriarch of modern French gastronomy, Fernand Point, chef-owner of La Pyramide in Vienne, France, who created la marjolaine, a layered nutted meringue with almonds, hazelnuts, and chocolate. Instead of tender nutted meringue, the layers here are thin custardy crepes, and in addition to