Chocolate And Prune Marquise With Armagnac Crème Anglaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CRèME ANGLAISE

Categories     Milk/Cream     Chocolate     Egg     Dessert     Prune     Cognac/Armagnac     Triple Sec     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19



Chocolate and Prune Marquise with Armagnac Crème Anglaise image

Steps:

  • To make the marquise:
  • In a small bowl let the prunes macerate in the Armagnac for at least 2 hours, or until they have absorbed most of the liquid. In a metal bowl set over a pan of barely simmering water combine the chocolate and the butter and heat the mixture, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat, stir in the prune mixture and the grated zest, and let the mixture cool completely. In a bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk about one fourth of it into the chocolate mixture, and fold in the remaining cream gently but thoroughly.
  • Line an oiled 5- to 6-cup terrine or loaf pan with plastic wrap and pour the chocolate mixture into it, smoothing the top. Cover the terrine with plastic wrap and chill it overnight. Remove the plastic wrap from the top of the terrine, invert the terrine onto a plate, and peel off the remaining plastic wrap. Pour 1/4 cup of the Armagnac crème anglaise onto each of 8 dessert plates, cut the marquise into 3/4-inch slices with a sharp knife, and arrange a slice on each plate. Garnish the desserts with the candied orange zest.
  • To make the armagnac creme anglaise:
  • In a small heavy saucepan combine the half-and-half and the vanilla bean, bring the half-and-half just to a boil, and remove the pan from the heat. In a bowl whisk together the eggs and the sugar until the mixture is combined well and add the scalded half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderately low heat, stirring constantly with a wooden spoon, until it thickens (175°F. on a candy thermometer), but do not let it boil. Strain the crème anglaise through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Armagnac. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes 2 cups.
  • To make the candied orange zest:
  • In a small heavy saucepan combine the zest and the liqueur, simmer the mixture until the liquid is just evaporated, and spread the zest on a sheet of wax paper, separating the pieces with a fork. Let the zest cool completely. The candied zest may be made 2 days in advance and kept between sheets of wax paper in an airtight container. Makes about 1/2 cup.

For the marquise:
1/2 pound pitted prunes, chopped fine (about 1 1/2 cups)
1/2 cup Armagnac
1 pound fine-quality bittersweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 1/2 teaspoons freshly grated orange zest
1 cup well-chilled heavy cream
2 cups Armagnac
crème anglaise
candied orange zest (recipe follows) for garnish
For the armagnac creme anglaise:
2 cups half-and-half
1 vanilla bean, split lengthwise
2 large eggs
1/2 cup sugar
2 tablespoons Armagnac, or to taste
For the candied orange zest:
2/3 cup julienne strips of fresh orange zest (removed with a zester)
2/3 cup Cointreau or other clear orange liqueur

CHOCOLATE MARQUISE

For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only

Provided by Gordon Ramsay

Categories     Buffet, Dessert

Time 45m

Number Of Ingredients 7



Chocolate marquise image

Steps:

  • Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
  • Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
  • Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
  • Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
  • Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
  • Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

Nutrition Facts : Calories 743 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium

300g dark chocolate , use 70%, good quality, such as Valrhona or Green & Black's
150g unsalted butter , softened
150g caster sugar
6 tbsp cocoa powder
6 eggs
450ml double cream
300g box After Eights

CHOCOLATE MARQUISE

This is a Gordon Ramsay recipe. It has that WOW quality. An indulgent make-ahead dessert. (Can be frozen up to a month) Calls for overnight chilling. Don't let the long laundry list bother you because the dessert is worth it's while and isn't that hard. BBCgoodfood.com

Provided by Manami

Categories     Dessert

Time 40m

Yield 9-10 serving(s)

Number Of Ingredients 7



Chocolate Marquise image

Steps:

  • Break the chocolate into pieces and place in a heatproof bowl.
  • Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).
  • Set the pan over a gentle heat and warm the water until the chocolate has melted.
  • Take off the heat and leave to cool a little.
  • Meanwhile, place the butter and half the sugar into another large bowl.
  • Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
  • Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.
  • Put in the remaining sugar, then beat together until pale and creamy.
  • To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment.
  • In a fourth bowl, whip the cream until thickened with soft peaks.
  • Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
  • Gently fold in the egg mixture.
  • When this is amalgamated, stir in the whipped cream.
  • Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang.
  • Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.).
  • Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit).
  • Pipe over another layer of chocolate cream, followed by a layer of After Eights.
  • Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
  • Fold over the cling film, then chill overnight or up to 2 days.
  • Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
  • Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film.
  • If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen.
  • Alternatively, dip a palette knife in boiling water and smooth the surface that way.
  • Use a serrated knife dipped in boiling water to cut the marquise into slices.
  • Enjoy it is worth every last bite!

Nutrition Facts : Calories 574.7, Fat 53.2, SaturatedFat 32.2, Cholesterol 244.5, Sodium 76.4, Carbohydrate 29.1, Fiber 7.2, Sugar 15.5, Protein 10.6

10 5/8 ounces dark chocolate, Valrhona 70% good chocolate
5 1/4 ounces unsalted butter, softened
2/3 cup caster sugar
8 tablespoons cocoa powder
6 eggs
1 7/8 cups double cream
10 5/8 ounces after eights after dinner mints

CHOCOLATE ORANGE MARQUISE

This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.

Provided by Miss Erin C.

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9



Chocolate Orange Marquise image

Steps:

  • Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
  • Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
  • Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
  • Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
  • Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
  • Sift the flour over the top and fold in.
  • Scrape the mixture into the prepared pan.
  • Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
  • Bake for about 1 hour or until the cake is firm to the touch.
  • Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
  • To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
  • Dust with confectioners sugar and decorate with stips of pared orange zest.

1 cup sugar
1/4 cup fresh orange juice
12 ounces dark chocolate, chopped into small pieces
1 cup unsalted butter, cubed
5 eggs
1 orange, zest of
3 tablespoons flour
powdered sugar
1 finely pared strips orange zest (to decorate)

CHOCOLATE MARQUISE

This recipe is very chocolaty and I always get asked to make it. You can substitute half the cocoa powder for drinking chocolate to make it less rich.

Provided by Rachel

Categories     Desserts     Chocolate Dessert Recipes

Time 20m

Yield 8

Number Of Ingredients 9



Chocolate Marquise image

Steps:

  • In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
  • In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
  • Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.

Nutrition Facts : Calories 445.8 calories, Carbohydrate 36.3 g, Cholesterol 235.4 mg, Fat 34.1 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 20.4 g, Sodium 130.3 mg, Sugar 27.4 g

2 ½ ounces bittersweet chocolate
⅔ cup butter
1 cup unsweetened cocoa powder
6 egg yolks
½ cup instant coffee granules
2 tablespoons water
⅔ cup white sugar
3 tablespoons honey
½ pint heavy cream

More about "chocolate and prune marquise with armagnac crème anglaise recipes"

CHOCOLATE MARQUISE WITH CRèME ANGLAISE AND ALMOND TUILES - FLICKR
Pour the chocolate marquise mixture into the tin, then tap the tin lightly on a work surface to settle the mixture. Gently cover the top with the cling film overhang and refrigerate overnight, or until set. Now make your tuiles and crème anglais. To serve, turn the cold chocolate marquise out of the loaf tin onto a chopping board. Using a hot ...
From flickr.com
Views 2.7K


CHOCOLATE MARQUISE WITH MINT CRèME ANGLAISE | FOOD, CREME …
Dec 3, 2012 - I can hardly begin to imagine a life without flour. Yes, it forms the basis of a lot of the food that I put in my mouth, but for me flour is so much more than that. It’s the foundation of baking, a hobby and passion I find therapeutic, relaxing, rewarding and escapist. I love…
From pinterest.co.uk


CHOCOLATE MARQUISE WITH COFFEE CRèME ANGLAISE AND COCOA NIB …
This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs. This decadent chocolate marquise is filled with praline and served with coffee crème anglaise. Cocoa nibs have a rich, bitter chocolatey aroma, look out for them at health food shops Search Recipes Back to Main menu Find recipes Seasonal
From olivemagazine.com


CHOCOLATE MARQUISE WITH COFFEE CRèME ANGLAISE AND COCOA NIB …
Apr 7, 2014 - This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs.
From pinterest.fr


CHOCOLATE MARQUISE (2) | RICARDO
In a saucepan, gently melt the chocolate. Remove from the heat and whisk in the butter and egg yolks. In a bowl, whip the cream with the sugar. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Fold about 125 ml (1/2 cup) of the egg whites into the melted chocolate mixture and then add the remaining meringue ...
From ricardocuisine.com


CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CREME ANGLAISE
Add your review, photo or comments for Chocolate And Prune Marquise with Armagnac Creme Anglaise. American Desserts Chocolate …
From bigoven.com


CHOCOLATE MARQUISE WITH COFFEE CRèME ANGLAISE AND COCOA NIB …
Apr 5, 2021 - This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs. Apr 5, 2021 - This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


PRUNE AND ARMAGNAC PUDDING WITH CREME ANGLAISE [I ATE] | FOOD …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


MICHEL ROUX’S MARQUISE AU CHOCOLAT DESSERT - THE TELEGRAPH
Add another strip of biscuit, spread with the crème de menthe ganache and arrange the After Eights on top. Add the third biscuit, then spread the …
From telegraph.co.uk


CHOCOLATE-ESPRESSO SOUFFLé WITH ARMAGNAC CRèME ANGLAISE: STEP …
Chocolate-Espresso Soufflé with Armagnac Crème Anglaise: Step 11 To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.
From kqed.org


RECIPES/PRUNE.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


RECIPES/CHOCOLATE-AND-PRUNE-MARQUISE-WITH-ARMAGNAC …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


MARQUISE AU CHOCOLAT | CBC LIFE
Fold in dry. Spread mixture onto prepared baking sheet and bake until set, 22 to 24 minutes. Invert onto a cooling rack and remove parchment. Cool and cut to fit pan snugly. Ganache: Place ...
From cbc.ca


CHOCOLATE MARQUISE RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
Crecipe.com deliver fine selection of quality Chocolate marquise recipes equipped with ratings, reviews and mixing tips. ... Get Chocolate Feuilletine Dipped in Dark Chocolate Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 77% Spiced Iced Hot Chocolate Recipe Foodnetwork.com Get Spiced Iced Hot Chocolate Recipe from Food Network... 45 Min; 4 …
From crecipe.com


CHOCOLATE-ESPRESSO SOUFFLé WITH ARMAGNAC CRèME ANGLAISE: STEP 8 …
Jacques Pépin Celebrates! Chocolate-Espresso Soufflé with Armagnac Crème Anglaise: Step 8: Add 1/4 of egg whites to chocolate mixture and mix well with a whisk.
From kqed.org


RECIPE: CHOCOLATE MARQUISE - STYLE AT HOME
Beat the butter with half the sugar until pale and fluffy. Mix in the cocoa. Beat the yolks with the remaining sugar until pale and smooth, then add the rose-water. Whip the cream until thick. Mix the melted chocolate into the butter mixture, fold in the egg mixture, then fold in the cream. Spoon into a lined 8 x 22 cm (3 x 9 in) tin and chill ...
From styleathome.com


MARQUIS AU CHOCOLAT – TASTEFOOD
1. Lightly oil a 1 1/2 quart terrine mold or loaf pan. Line the mold with plastic wrap. 2. Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally. Remove from the heat and cool slightly. Add 8 egg yolks to …
From tastefoodblog.com


CHOCOLATE, PRUNE AND ARMAGNAC CAKE | RECIPE | CAKE RECIPES, CAKE ...
Oct 30, 2019 - Delia's Chocolate, Prune and Armagnac Cake recipe. This is the very lightest chocolate cake of all, the reason being that no flour is used – it's simply made with eggs and cocoa powder. It's very fragile, almost soufflé-like, but once you've tried it you'll never want any other kind. Don't forget to start this a couple… Oct 30, 2019 - Delia's Chocolate, Prune and …
From pinterest.co.uk


CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CREME ANGLAISE — …
For the marquise: 1/2 pound pitted prunes, chopped fine (about 1 1/2 cups) 1/2 cup Armagnac 1 pound fine-quality bittersweet chocolate, chopped 1 stick (1/2 cup) unsalted butter, cut into pieces 1 1/2 teaspoons freshly grated orange zest 1 cup well-chilled heavy cream 2 cups Armagnac crème anglaise
From pointreyesnature.com


CHOCOLATE, PRUNE AND ARMAGNAC CAKE | MAY | COPY ME THAT
Chocolate, Prune and Armagnac Cake. deliaonline.com May. loading... X. Ingredients. For the cakes: 6 large eggs, separated; 5 oz (150 g) golden caster sugar ; 2 oz (50 g) cocoa powder, sifted; For the filling: 14 oz (400 g) pitted pruneaux d'Agen, soaked overnight (or longer if possible) in 4 fl oz (120 ml) Armagnac (see above) 1 level tablespoon crème fraîche; To …
From copymethat.com


CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CRèME ANGLAISE …
Chocolate and prune marquise with Armagnac crème Anglaise from The Best of Gourmet 1992: Featuring the Flavors of France (page 246) by Gourmet Magazine Editors Shopping List View complete recipe ...
From eatyourbooks.com


HOW TO MAKE MARQUISE AU CHOCOLAT (FRENCH CHOCOLATE DESSERT)
Ingredients: 4 sticks butter (room temp) 4 extra large egg yolks. 1 lb powdered sugar . 2/3 of a can bitter cocoa powder . 1 can (10oz) crème frèche shake well If cannot find 10 oz get (2) 7.6oz cans and use 10oz quantity OR add some milk instead
From instructables.com


10 BEST DESSERT WITH CREME ANGLAISE RECIPES | YUMMLY
The Best Dessert With Creme Anglaise Recipes on Yummly | Deliziosa Cookie Dessert, Baked St. Joseph’s Zeppole, Chocolate Soufflés With Crème Anglaise
From yummly.com


BITTERSWEET CHOCOLATE MARQUISE WITH ORANGE CREME ANGLAISE RECIPE
Line a lightly oiled 6-c. loaf pan with plastic wrap and set aside. In the top of a double boiler or possibly in a metal bowl set over a pan of simmering water, combine the chocolate and butter and heat till smooth, stirring occasionally.
From cookeatshare.com


PRUNE AND ARMAGNAC CHOCOLATE LOG | RECIPES | DELIA ONLINE
Trending Now. Picnic (36). Fish cakes (8)
From deliaonline.com


CHOCOLATE MARQUISE ARMAGNAC-MARINATED PRUNES AND SALTED …
Food. Food and Wine; Three of a Kind; Food Books; Food Reviews; Wines. Browse Wines; Top Wineries of Australia. 2021; 2020; 2019; 2018; Top Wineries of New Zealand. 2021; 2020; 2019; 2018; Top Wineries of Great Britain. 2021; Top Value Wines of Australia; Top Value Wines of New Zealand; Who Makes My Wine? Watch. The Real Review LIVE episodes ...
From therealreview.com


PRUNES IN ARMAGNAC RECIPE - FOOD NEWS
Prune and Armagnac Buttercream: 1/3 cup water 2 cups granulated sugar 5 egg whites, room temperature 1 lb. unsalted butter, cut into pieces and softened 6 prunes, pitted and chopped fine ¼ cup water ¼ cup Armagnac, Cognac, or other brandy
From foodnewsnews.com


COGNAC ARMAGNAC RECIPES & MENU IDEAS - PAGE 7 - EPICURIOUS
Chocolate and Prune Marquise with Armagnac Crème Anglaise Epicurious 08.20.04 Armagnac-Poached Prunes with Vanilla Ice Cream Epicurious 08.20.04 Châteaubriand Marchand de Vin This is a special...
From epicurious.com


CHOCOLATE CRèME ANGLAISE RECIPE -SUNSET MAGAZINE
In a 3- to 4-quart pan over medium heat, cook milk, cream, and sugar, stirring often, until mixture begins to steam and bubble around edges of pan, about 8 minutes. Remove from heat. 2 Put egg yolks in a bowl and whisk in about 1/2 cup hot milk mixture, then pour egg mixture back into pan and whisk to blend.
From sunset.com


CHOCOLATE MARQUISE | RICARDO
Marquise. Lightly oil an 8 x 5-inch (20 x 10 cm) loaf pan and line it with plastic wrap. In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave for a few seconds until the gelatin dissolves. In a bowl over a saucepan of simmering water, melt the chocolate and butter with the honey.
From ricardocuisine.com


BITTERSWEET CHOCOLATE MARQUISE WITH ORANGE CREME ANGLAISE
Directions Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside. In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally. Remove from the heat and fold in the pistachios. Let cool.
From emerils.com


BITTERSWEET CHOCOLATE MARQUISE WITH ORANGE CREME ANGLAISE .. RECIPE
Crecipe.com deliver fine selection of quality Bittersweet chocolate marquise with orange creme anglaise .. recipes equipped with ratings, reviews and mixing tips. Get one of our Bittersweet chocolate marquise with orange creme anglaise .. recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


A FRENCH MOUTH FULL: MOELLEUX AU CHOCOLAT, PRUNNEAUX à …
A French Mouth Full: Moelleux au Chocolat, Prunneaux à l’Armagnac, Crème Anglaise à la Vanille et Amandes Caramelisées Ludovic Geyer, chef at Bistro Papillon in Sydney’s CBD, pulls apart the pieces of a classic French dessert, and shows us how to put them together again.
From broadsheet.com.au


CHOCOLATE ORANGE MARQUISE RECIPE - FOOD NEWS
Combine the cream, milk, 4 tablespoons sugar, vanilla bean and seeds, and the orange zest in a medium saucepan over medium heat. Bring to a simmer, …
From foodnewsnews.com


CHOCOLATE MARQUISE WITH COFFEE CRèME ANGLAISE AND COCOA NIB …
Sep 5, 2016 - This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs. Sep 5, 2016 - This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CRèME ANGLAISE
Aug 9, 2021 - Chocolate and Prune Marquise with Armagnac Crème Anglaise
From pinterest.com


Related Search