Week Seven: Marjolaine

This was probably the most difficult challenge yet - but also the one I was most proud of!  I was very pleased with the way it turned out, I think it is my most professional looking bake so far.  I couldn't source all the ingredients (couldn't find slivered pistachios ANYWHERE) but I still think it looks and tastes amazing.

Full recipe here - http://www.bbc.co.uk/food/recipes/marjolaine_71611

Ingredients

For the dacquoise

• 125g/4½oz blanched almonds
• 125g/4½oz blanched hazelnuts
• 300g/10½oz caster sugar
• 25g/1oz cornflour
• 6 large free-range egg whites (reserve the yolks) 

For the chocolate ganache

• 270ml/9½fl oz double cream
• 360g/12½oz plain chocolate, 46% cocoa solids, broken into pieces

For the praline

• 300g/10½oz caster sugar
• 100g/3½oz blanched almonds (I used pecans)

For the buttercream

• 225g/8oz caster sugar
• pinch cream of tartar
• 8 free-range egg yolks
• 350g/12oz unsalted butter, slightly softened, cut into pieces 

To assemble

• 150g/5½oz flaked almonds
• 50g/1¾oz hazelnuts, chopped
• 50g/1¾oz pistachios, slivered (could not find anywhere so did not use!)

Method

Step One: Make the Dacquoise

I don't want to blow my own trumpet, but I'm pretty damn good at meringue!  Never made one with nuts before but it was the same basic process.  You can grind the nuts in the food processer, however I bought them ready ground!  Spread them on a baking tray (in baking paper) and roast in the oven at 180C (160C fan) for 10 minutes until brown.  Stir periodically do they don't burn!  Leave them in a bowl to cool then add 100g of the caster sugar and all the cornflour.

While the nuts are cooling, whisk the egg whites in a very clean bowl on a medium speed for 2 minutes ish until white and frothy.  Increase the speed then slowly add the rest of the caster sugar, a tablespoon at a time.  The egg whites will turn beautifully white and glossy and you should be able to turn the bowl upside down!  Finally, fold in the nut mixture - be careful not to lose any of the volume.  Split the meringue between 2 swiss roll tins.  (I didn't have 2 so I put it in my square cake tin with dividers instead, but that meant I only had 3 layers instead of 4)  Reduce the oven temperature to 150C (130C fan) and bake for 45 - 60 minutes until light brown and firm.  Switch the oven off but leave the meringue in with the door open until completely cool.  

Step Two: Make the Ganache

Another thing I find very easy (probably why I enjoyed this bake so much!)  Super easy just break the chocolate into a bowl, then heat the cream in a saucepan until simmering.  Then pour the cream over the chocolate and stir until smooth.  Leave to cool so it will be thick enough to pipe.

Step Three: Make the Praline

I didn't have enough almonds in the cupboard (I know - I'm awful!) so I made a pecan praline instead.  I failed on my first attempt because I heated the mixture too quickly.  You have to be incredibly patient  and wait until the sugar mixture is almost clear before turning up the heat.  This is what my first attempt looked like...

It tasted amazing but it was meant to look like this...

Pour the water and sugar into a saucepan and swirl to mix.  Heat on a very low heat and occasionally swirl.  (While this is going on, toast your chosen nuts in a frying pan and set aside on some baking paper on a baking tray.)  When the sugar is COMPLETELY dissolved, then - and only then! - turn the heat up and boil the mixture until golden brown.  DO NOT STIR!!  Watch it like a hawk or it WILL burn.  When it is ready, pour the caramel over the prepared nuts and leave to set.  When it is set, whizz it up in a food processor into a fine powder.

Step Four: Make the Buttercream

I have NEVER made buttercream in this way!  Pour 5 tablespoons of water, the sugar and the cream of tartar into a saucepan and melt in the same way as for the caramel.  When the mixture reaches the "soft ball stage", which means that when a small amount is put into cold water, you can form a soft ball with it (see this website for an excellent description of what that is https://www.exploratorium.edu/cooking/candy/sugar-stages.html ) whisk the egg yolks in a seperate bowl.  Gradually pour in the sugar syrup, whisking constantly.  Whisk for about 5-10 minutes until thick.  When the mixture is cool, gradually add the soft butter and whisk til combined.  Fold in the praline powder and cool until needed.

Step Five: Marjolaine Assemble!

Toast your choice of nuts for decorating in a frying pan (I only used flaked almonds because that's what I had in the cupboard!).  Trim your dacquoise sheets so that you have four equal sized sheets (as I said before I only had three sheets).  Place one sheet onto your serving plate and spread with 1/4 of the praline buttercream.  Top with a second sheet and 1/3 of the ganache.  Then another sheet and another 1/4 of the buttercream.  Finish with another sheet of meringue (if you have it!)  Cover the whole stack with the rest of the buttercream and cover the sides with the toasted nuts.  Spoon the remaining ganache into a piping bag with a star nozzle.  Pipe the ganache around the edge of the top, then in 7 diagonal lines across the top.  Fill the gaps with more nuts.

My score: 4/5 Stunningly beautiful and very impressive but reasonably tricky and time-consuming.  An excellent showstopper for a dinner party but I will probably never make it again!  However, I am very proud with this and I feel I really achieved something amazing :)

Julia's Top Tips

• Make sure your bowl is really clean before you make the meringue to achieve a really beautiful, snowy-white meringue.
• Buy a sugar thermometer!  Really ensures accuracy in heat and I struggled without one.  
• Use any nuts you like - doesn't need to be the particular one in the recipe.
• Make sure the sugar is completely dissolved before turning up the heat - BE PATIENT
• Experiment with different flavours - white chocolate and raspberry would be amazing!

Keeeeeeeep baking!