Recipes so good it oughta' be a sin!


Tuesday, April 13, 2010

Le Marquis et Crème au Beurre Ménagère

I've been wanting to try some of the recipes from Julia Child's classic tome Mastering the Art of French Cooking. The only drawback to her fabulous book is that it's a little light on the sweets. But, there are a few things in there that sounded interesting.

Last night I decided to try my hand at Le Marquis which is a chocolate sponge cake involving lots of whipping of egg whites and folding of melted chocolate and butter. Actually, it's not that hard and if you've ever made a classic 1-2-3-4 cake then this isn't a big deal. The results are quite nice and very rich. I tested a very tiny piece... for me... and found it to be quite enough in one sitting!

The icing I chose was Julia's Crème au Beurre, Ménagère. That's a lovely buttercream with a hint of flavoring. Honestly, having tried some buttercream recipes in the past and come up short, this was actually a breeze. It does call for raw egg yolks, so if you're one of those people who freaks about raw eggs, you can always use the pasteurized carton yolks found in the grocery store.

Anyway, the end result was a very rich chocolate cake with a scrumptious icing. Oh, and Julia tell us we can use all sorts of things to flavor the Crème au Beurre, Ménagère so I chose a bit of lemon and some rum. Yummy!

I'm not going to post the recipe for this one as it is rather long and I also have great respect for Julia Child and her work writing this monumental tome. So, if you want to try Le Marquis et Crème Buerre Ménagère, please grab a copy of Mastering the Art of French Cooking. However, here is a very close recipe to Julia's for the buttercream that is online (just omit the coffee powder and add 1 to 2 tbs. of liqueur or flavoring). And here is a close approximation of her recipe for Le Marquis.





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