Marjolaine
Ingredients
- 125g (4½ oz) blanched almonds
- 125g (4½ oz) blanched hazelnuts
- 300g (10½ oz) caster sugar
- 25g (1 oz) cornflour
- 6 large free-range egg whites (reserve the yolks)
- 270ml (9½ fl oz) double cream
- 360g (12½ oz) plain chocolate, 46% cocoa solids, broken into pieces
- 300g (10½ oz) caster sugar
- 100g (3½ oz) blanched almonds
- 225g (8 oz) caster sugar
- pinch cream of tartar
- 8 free-range egg yolks
- 350g (12 oz) unsalted butter, slightly softened, cut into pieces
- 150g (5½ oz) flaked almonds
- 50g (1¾ oz) hazelnuts, chopped
- 50g (1¾ oz) pistachios, slivered
Instructions
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