Saint Marc

Name: Saint Marc
Yield: Makes 10
Cuisine: French
Ingredients: 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 10 Saint Marc Triangles; 1 quantity of Crystallized Almonds; 100 g (3½ oz/scant ¾ cup) icing (powdered) sugar; edible gold leaf to decorate; 1 quantity of Crème au Beurre; 1 quantity Alcohol Syrup made with kirsch; 1 quantity of Chocolate Crème Chantilly; 1 quantity of Biscuit Joconde prepared and baked in one 30 x 40cm (12 x 16 inch) tray to make a thicker sponge

Preparation info

Makes
10

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The origins of this dish are unknown, however I have seen it in many pâtisserie shops throughout France. The beauty is its simplicity, and the execution, but the Lenôtre version is my favourite.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 10

Europe
France
Cake
Mediterranean
Vegetarian

Method

First, prepare the decorations & the Biscuit Joconde

Temper the chocolate, make the decorations, then leave in a cool, dry place to set for 2 hours. Make the Crystallized Almonds, cool, then store in an airtight container.
Preheat the oven to 2