Chocolate Marquise - Cuisine Magazine - From New Zealand to the World
Indulge in a luxurious Chocolate Marquise from New Zealand's Cuisine Magazine, featuring rich chocolate layers and delicate tuiles. Perfect for special occasions!
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Ingredients
- CHOCOLATE BROWNIE LAYER
- 190g unsalted butter
- 335g granulated sugar
- 190g eggs (approximately 3-4 large eggs)
- 70g cocoa powder
- 95g all-purpose flour
- CHOCOLATE MARQUISE
- 8g gelatine sheets (approximately 4 sheets)
- 260ml milk
- 470ml cream
- 75g egg yolks (approximately 4 large egg yolks)
- 90g granulated sugar
- 210g dark chocolate (55-70% cocoa), chopped
- MIRROR GLAZE
- 16g gelatine sheets (approximately 8 sheets)
- 240ml water
- 480g granulated sugar
- 365ml cream
- 150g cocoa powder
- CHOCOLATE TUILES
- 60g sugar
- 15g glucose syrup
- 45g cocoa powder
- chocolate tuiles (see recipe)
- crushed pistachios
- berries
- gold leaf
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