…is how I like my baklava. Commercially-made filo dough doesn’t taste like much, so why not go where the flavor is? Like any simple recipe, the better your base ingredients, the better the end product will be, so get good butter, grind your spices fresh, you know the drill. This recipe fits a 9″ x […]
READ ONIf I were to try to describe Joe Pastry heaven to you, it would go a little something like this: a warm spring afternoon, the kids and the missus are taking a nap. There’s a cold bottle of suds open, and a big ol’ pastry to build. That was my Sunday, friends, and here’s what […]
READ ONSo, it’s the day of your marjolaine “build” and it’s time to make your fillings. Marjolaine typically has two different cream fillings (usually pastry cream or buttercream, but I’ve also seen whipped cream versions), one flavored with nuts, nut paste or praline, and the other flavored with vanilla and a liqueur of some type. What’s […]
READ ONSince opinion is divided on which version of marjolaine is superior, the one made with sponge cake or the one made with meringue, I decided to demonstrate both: For Sponge Cake Layers You’ll need: 6 egg whites 3 ounces (1 cup) toasted, sliced almonds 4.5 ounces (1 cup) toasted hazlenuts 7 ounces (1 cup) sugar […]
READ ONWhat, you mean you didn’t know you could make ganache with crème fraîche? Indeed you can, and a splendidly rich, smooth, sweet and tangy experience it is too. Some people make ganache using nothing but crème fraîche (or sour cream) for the dairy component. I myself prefer a mellower 50-50 blend of crème fraîche and […]
READ ONPraline is what we’re going to use to flavor one of the layers of pastry cream. It’s a simple, fun and kinda silly part of the marjolaine-making process. Start by greasing a sheet pan or cookie sheet. You can use butter, oil or cooking spray like I’m doing here. (A Silpat comes in very handy […]
READ ONOne batch of pastry cream as listed on the components menu to the right, with one exception: leave out the vanilla bean. You can keep this in the fridge, covered, for days. Oh, and if you prefer making your marjolaine with buttercream, make a batch of plain Swiss or Italian meringue buttercream. I know, this […]
READ ONThis is one of those small steps that has a big impact on flavor. Yes, it’s an extra step, but I think it’s worth it since nuts play such a big part in the overall flavor profile. Preheat your oven to 400 and toast 1 1/2 cups (4.5 ounces) of sliced almonds for 7-8 minutes […]
READ ONI know what I wrote below about Point’s philosophy of food, but trust me, if you try to prepare all the components of a marjolaine and build it in one afternoon you’ll go crazy (or worse, get sloppy). In total it takes about three to four hours. Two or three to make the base components […]
READ ONThose of you who were with me through my hot cross bun project a few weeks ago may remember me talking about an Iranian fellow who runs a high-end gyro shop down the street (you know, the Budweiser Lent Headquarters). Back when he first opened the place about a year and a half ago, he […]
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