Miniature White Chocolate Marquise

Name: Miniature White Chocolate Marquise
Yield: 2 triangular cakes, 16 × 2½ inches (40 × 6.2 cm)
Ingredients: ½ recipe White Chocolate and Pistachio Pâté; ¼ recipe Ribbon-Pattern Decorated Sponge Sheet (see Note)

Preparation info

2
triangular cakes, 16 × 2½ inches

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This recipe makes twice as much Marquise as you need for the main recipe, but making less is impractical because the larger quantity does not take much longer, and the leftovers keep for weeks in the freezer.

Ingredients

¼ recipe Ribbon-Pattern Decorated Sponge Sheet (see Note)
½ recipe White Chocolate and Pistachio Pâté

Dessert
Summer
Winter

Method

You will need 2 triangular forms, 16 inches long 2½ inches across the top (40 × 6.2 cm). If you do not have forms close to this size, you can make them quickly and easily by following the instructions in the recipe for Strawberry Pyramids. Alter the instructions to make the forms in the size given here.
Cut 2 pieces from the ribbon sponge sheet, 4½ 16 inches (1