Marjolaine

This favourite dessert was developed by the great French chef Fernand Point at the Pyramid Restaurant, and is a reminder of days at Neddy’s. When Mary and I bought Great Chefs of France she found a marjolaine recipe and decided to try it. The butter cream in this recipe used only butter and cream. While we were able to make a smooth butter cream with those two ingredients, we found it very fatty and decided to substitute a classical French butter cream using cooked sugar and egg. The result