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