Gâteau Marjolaine from JR Ryall’s Ballymaloe Desserts

According to JR Ryall’s Ballymaloe Desserts : Gâteau marjolaine is the queen of layered desserts. It is rich in chocolate, butter and nuts and best served in thin slices.

There are several elements to this gâteau, which takes time to prepare but is achievable. It can be assembled ahead of time and stored in the refrigerator for up to five days in an airtight container. Just let it come to room temperature before serving.

The gâteau is constructed from thin sheets of almond and hazelnut dacquoise (a light nutty meringue separated by layers of chocolate ganache, praline buttercream and kirsch buttercream.

INGREDIENTS

2 gâteaux/serves 16

FOR THE DACQUOISE

- 8 large (US extra-large) egg whites

- 225 g/8 oz (1 cup) caster (superfine)
sugar

- 170 g/6 oz (1½ cups) ground almonds

- A qq 170 g/6 oz (1½ cups) ground hazelnuts

FOR THE CHOCOLATE GANACHE

- 340 g/12 oz dark (semisweet) chocolate
(62% cocoa solids)

- 340 g/12 oz (1½ cups) soft unsalted
butter

FOR THE BUTTERCREAM

- 2 large (US extra-large) egg yolks

- 85 g/3 oz (½/ cup) caster (superfine)
sugar

- 90 ml/3 fl oz (6 tablespoons) milk

- 225 g/8 oz (1 cup) soft unsalted butter

- 85 g/3 oz (½ cup) Almond Praline
Powder

- 3 tablespoons kirsch

FOR ALMOND PRALINE

approx. 180 g ( 1 cup )

- 90 g of whole almonds

- 90 g of caster sugar

TO MAKE THE DACQUOISE

Preheat the oven to 200°C/400°F/Gas Mark 6.

Line two 44 x 34-cm/17 x 13-inch baking sheets with baking paper.

In a spotlessly clean bowl, whisk the egg whites to soft peaks. Add the sugar and beat until the mixture holds stiff peaks, about 5 minutes.

Combine the ground almonds and hazelnuts in a small bowl, then gently but steadily fold into the meringue mixture. Do not over mix: once the nuts come in contact with the meringue, it will begin to deflate, so fold lightly to preserve as much of the volume as possible.

Handling the batter as little as possible, divide equally between the two lined baking sheets and evenly spread to about 8 mm/ ⅓ inch thick, covering the whole of each tray and coming close to the edge. Bake in the oven for 8 minutes until light golden and still soft to the touch. Allow to cool and halve each piece of dacquoise crosswise, so you have four similarly sized pieces.

TO MAKE THE CHOCOLATE GANACHE

Melt the chocolate in a heatproof bowl set over a pan of hot water.

Remove from the heat, add the soft butter and stir well until completely smooth and glossy. Set aside until the mixture cools and stiffens to a spreading consistency.

TO MAKE THE BUTTERCREAM

Fill a medium pan 2 cm/1 inch deep with water.

Place on a medium heat and bring to a simmer.

Place the egg yolks and half of the sugar in a heatproof bowl large enough to fit nicely on the pan (do not put it on the pan yet) and whisk until light in texture and pale in colour; set to one side.

Heat the milk and the remaining half of the sugar in a small pan set on a medium-low heat. Stir to dissolve the sugar. When the milk is just below a simmer, remove the pan from the heat and pour into the egg yolk mixture, whisking all the time. Now set the bowl over the pan of simmering water and whisk constantly until the mixture thickens and lightens - if you have a sugar (candy) thermometer to hand, the mixture is ready when it reaches 82°C/180°F.

Remove from the heat and transfer the hot mixture to the bowl of an electric stand mixer fitted with the whisk attachment. Whisk at medium speed until it cools to room temperature, about 6 minutes. When the mixture is mousse-like and cool, reduce the speed to low and add the soft butter about 2 tablespoons at a time. When all the butter has been added, continue to beat for 1 minute until the buttercream is smooth and even. Divide the buttercream equally between two bowls.

Stir the almond praline powder into one of the bowls and beat the kirsch into the other.

TO ASSEMBLE

Place a piece of dacquoise on a flat tray and spread one-third of the chocolate ganache over the top. Put another piece of dacquoise on top. Spread all of the praline buttercream on top, cover with another piece of dacquoise and then spread over the kirsch cream. Top with the last piece of dacquoise and place the whole thing in the refrigerator for 30 minutes to slightly firm up. Remove from the refrigerator and use a sharp, serrated knife to neaten and square up the sides. Cut the layered block in half lengthwise to make two long pieces. Cover both gâteaux with most of the remaining ganache and finish off by piping a neat line of the rest around the top.

Serve at room temperature.

Line a baking sheet with baking paper.

Combine the almonds and sugar in a low-sided, heavy pan and place on a medium heat.

After 1-2 minutes, the sugar will begin to melt and caramelize around the edge of the pan. The sugar will not melt evenly, so use a wooden spoon to gently nudge the almonds and push them around. As you do this, the melting sugar will move with the nuts and the contents of the pan will heat more evenly. As the sugar melts and caramelizes, the almonds will begin to roast and make a crackling sound. Cook until the caramel is a deep chestnut colour, then use a wooden spoon to coat the almonds completely in the hot caramel.

Remove the pan from the heat and pour the bubbling mixture directly onto the lined baking sheet. Allow the caramel and nuts to cool completely.

Break the solidified almond brittle into small pieces if it is quite thick. Use the back of a wooden spoon or rolling pin. Pulse to a gritty powder using a food processor. Store in an airtight container.