Why You’ll Love This Recipe
Marjolaine is the epitome of indulgence, offering the perfect balance of crisp, nutty meringue layers and silky, chocolatey fillings. The marriage of almond and hazelnut in the dacquoise provides a rich nutty flavor, while the dark chocolate ganache and chocolate cream bring a deep, luxurious sweetness. It’s a beautiful and elegant dessert that will impress anyone you serve it to, perfect for celebrations or special gatherings.
Ingredients
- 5 ounces almonds or almond flour
- 5 ounces hazelnuts
- 1 ¼ ounces all-purpose flour
- 10 ounces egg whites (8 large)
- 12 ounces granulated sugar
- 4 ounces confectioner’s sugar
- 2 tablespoons hazelnut oil
- 4 ounces granulated sugar
- Dark chocolate ganache (see recipe below)
- Italian meringue buttercream (see recipe below)
- Chocolate whipped cream (see recipe below)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 275°F. Line a half sheet pan with parchment paper.
- Grind the almonds and hazelnuts into a fine powder using a food processor. Add the flour and pulse a few times to combine.
- Whisk egg whites in a mixer on medium speed until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- Gently fold in the ground nuts into the meringue mixture in two batches.
- Spread the meringue mixture into the prepared sheet pan. Bake for about 1 hour, or until firm and crisp. Cool completely.
- For the hazelnut buttercream, blend toasted hazelnuts, confectioner’s sugar, and hazelnut oil into a smooth paste.
- Assemble the cake by layering the dacquoise meringue with ganache, chocolate cream, and hazelnut buttercream. Repeat layers and finish with the final meringue layer on top.
- Cover the cake with hazelnut buttercream and chill until firm. Glaze with melted ganache and decorate with reserved hazelnuts.
Servings and Timing
- Servings: 12 slices
- Prep time: 3 hours
- Bake time: 1 hour
- Chilling time: 3 hours
- Total time: 7 hours
Variations
- Flavor tweaks: Try incorporating a bit of coffee or orange zest into the chocolate ganache for a unique twist.
- Nut options: Substitute almonds or hazelnuts with other nuts like pecans or walnuts for a different flavor profile.
Storage/Reheating
- Marjolaine should be stored in the refrigerator due to the chocolate cream filling. It will keep for up to 3 days.
- It can also be frozen. Wrap it tightly in plastic and thaw at room temperature before serving.
FAQs
What is a Marjolaine?
A Marjolaine is a French pastry that features dacquoise (nut meringue layers) filled with chocolate ganache, whipped chocolate cream, and hazelnut buttercream.
Can I make the meringue layers in advance?
Yes, the meringue layers can be made a day ahead. Just store them in an airtight container at room temperature.
What’s the best way to make the hazelnut buttercream?
Toast the hazelnuts, then process them with sugar and oil until smooth. This creates a rich, nutty paste to blend into the buttercream.
Can I use a different nut for the dacquoise?
Yes, you can substitute almonds or hazelnuts with other nuts such as pistachios or walnuts.
How do I prevent the dacquoise from becoming soft?
Make sure to dry out the dacquoise layers properly by leaving them in the oven after turning it off. This will help them stay crisp.
Can I freeze Marjolaine?
Yes, Marjolaine can be frozen. Wrap the entire cake or individual slices tightly in plastic and freeze. Thaw before serving.
Do I need to refrigerate the cake?
Yes, because of the chocolate cream, it must be refrigerated. Bring it to room temperature for the best flavor before serving.
Can I make Marjolaine without the hazelnuts?
You can use only almonds or substitute with other nuts, but hazelnuts are a key flavor component in this dessert.
Can I make Marjolaine in a different shape?
Traditional Marjolaine is rectangular, but you can make it in other shapes if desired, though this might alter the aesthetic slightly.
How do I prevent cracks when assembling the layers?
Be gentle when assembling and spreading the fillings to avoid cracking the delicate meringue layers.
Conclusion
Marjolaine is a French pastry masterpiece that combines crispy, nutty layers with rich chocolate and hazelnut fillings. While it requires time and care, the end result is a truly spectacular dessert that will be the highlight of any occasion. Whether you’re an experienced baker or a passionate beginner, this recipe will give you a showstopper that’s worth every bit of effort.
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Marjolaine (Dacquoise)
- Total Time: 7 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the elegance of Marjolaine (Dacquoise), a French dessert featuring layers of nut meringue, chocolate ganache, chocolate whipped cream, and hazelnut buttercream. This indulgent treat combines crunchy meringue layers with silky chocolate and hazelnut fillings, making it a true showstopper for any special occasion.
Ingredients
5 ounces almonds or almond flour
5 ounces hazelnuts
1 ¼ ounces all-purpose flour
10 ounces egg whites (8 large)
12 ounces granulated sugar
4 ounces confectioner’s sugar
2 tablespoons hazelnut oil
4 ounces granulated sugar
Dark chocolate ganache (see recipe below)
Italian meringue buttercream (see recipe below)
Chocolate whipped cream (see recipe below)
Instructions
-
Preheat the oven to 275°F. Line a half sheet pan with parchment paper.
-
Grind the almonds and hazelnuts into a fine powder using a food processor. Add the flour and pulse to combine.
-
Whisk egg whites in a mixer on medium speed until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
-
Gently fold in the ground nuts into the meringue mixture in two batches.
-
Spread the meringue mixture into the prepared sheet pan and bake for 1 hour, or until firm and crisp. Cool completely.
-
For the hazelnut buttercream, blend toasted hazelnuts, confectioner’s sugar, and hazelnut oil into a smooth paste.
-
Assemble the cake by layering the dacquoise meringue with ganache, chocolate cream, and hazelnut buttercream. Repeat layers and finish with the final meringue layer on top.
-
Cover with hazelnut buttercream, chill until firm, glaze with melted ganache, and decorate with reserved hazelnuts.
Notes
The meringue layers can be made a day ahead and stored in an airtight container at room temperature.
You can substitute almonds or hazelnuts with other nuts like pistachios or walnuts.
Allow the assembled Marjolaine to chill for at least 3 hours to set properly.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
