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

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

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

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Saint Marc

Ingredients

Method

First, prepare the decorations & the Biscuit Joconde

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