diana@t12tst.UUCP (Diana Bender) (10/24/85)
I've been trying to reproduce my favorite French/Swiss/German desserts and
have run into problems attempting one called Marjolaine. Basically it is a
layered pastry; the creamy layers are one each of a tart (not exactly sour)
cream, creamy (thick, dark) chocolate, and nut (maybe hazelnut, maybe praline??)
paste. The creamy layers are separated by crunchy, cookie-ish hazelnut layers.
There seems to be several versions floating around; my favorite one thus far
is made by Papa Haydn's in Portland, OR (of Autumn Meringue and Boccone
Dolce fame). It has been a while since I've been to Papa Haydn's, so my
description may be a bit off; the Marjolaines I've found in Bay area seem to
taste different.
I've only been able to find this recipe in one cookbook- and it did not have
the crunchy layers between the creamy ones (a wonderful combination!!).
Does anyone know how to make this delectable concoction?? Please pass on your
wisdom (or any hints, guesses as to how this may be made). I'll be happy to
post recipes of this and the other desserts I'm working on (as soon as I
figure them out!!) :-)
Diana Bender
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