So, 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 ONYes, we’ve got a little of the ol’ nip and tuck going on at joepastry.com, just the beginning of what will eventually be a broader redesign of the site. I just thought it would be fun to get a little of the new look up there, what with it being spring and all…
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 ONA couple of readers wrote in yesterday to say, in effect, I thought “nouvelle cuisine” was all about tiny portions and raw vegetables…where do they come in? I’m no expert on this subject, however I do know that the stereotypes of nouvelle cuisine are mostly incorrect. Today, almost all the food we eat in finer […]
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 ONFew of us in America have ever heard of the man, however all of us are the beneficiaries of his thinking about food. How so? First we need to flash back about 200 years… If you consider that French high cuisine was once a very, very involved affair — sauces served at the grand tables […]
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