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My first week of cakes was a rough one.  Once again I find myself without a partner.  My reflections for the week entail never throwing a whole mis cup of salt into the genoise recipe, interning will never be a glamorous job, and Marjolaine must have been a very complicated lady.

La Marjolaine contains many layers of goodness and was created by Chef Fernand Point who named it after a special lady.  If you can’t tell from the photo, here are the layers from bottom up: Genoise, Ganache, Dacquoise, Creme d’Or, Dacquoise, Praline Buttercream, Dacquoise, Stabilized Whipped Cream, Dacquoise, Praline Buttercream to coat, and finally chocolate glaze to finish.