Name: Marjolaine (Marjolaine)
Yield: Makes two 10-by-30.5-centimeter (4-by-12-inch) cakes
Ingredients: Eight 10-by-30.5-centimeter (4-by-12-inch) Pâte à Dacquoise strips; 1 recipe Crème au Beurre. Flavored with praline paste; Glaçage au Chocolat; 55 grams (2 ounces) chopped toasted hazelnuts; 75 grams (2⅔ ounces) confectioners’ sugar; 1½ gelatin leaves or 4.5 grams (1½ teaspoons) unflavored granulated gelatin; 20 milliliters (1 tablespoon plus 1 teaspoon) alcohol-based flavoring of choice; 1 recipe Chocolate Génoise, baked as a sheet cake; 200 grams (7 ounces) semisweet or bittersweet chocolate, chopped into bits; 220 milliliters (7 ounces) chilled heavy cream; 350 milliliters (11 ounces) chilled heavy cream

Preparation info

Makes
two
10-by-30.5 centimeter cakes

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

For the crème d’or

220 milliliters (7 ounces) chilled heavy cream
200 grams (

Method

Prepare your mise en place.

To make the crème d’or, place the cream in the bowl of a standing electric mixer fitted with the whip attachment. Beat on medium for about 4 minutes, or until firm peaks form. Set aside to come to room temperature.

Fill a saucepan small enough to allow your medium heat-proof bowl to fit snugly into it without touching the water with abou