Marjolaine

Name: Marjolaine
Cuisine: France
Ingredients: praline; egg-whites; butter cream; praline; butter; butter; bitter chocolate; cream; chocolate; buttered; marjolaine; granulated sugar; nut cake; icing sugar; cake; flour; chocolate; blanched almonds; hazel-nuts

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

On two separate tin sheets roast 900 grams of blanched almonds and 600 grams of hazel-nuts