A real chocolate marquise is made like this
The ingredients
(Serves 8)
For the marquee
- 6 eggs
- 10 Cl rum (you can also make cognac or calva...) or just 10 Cl sugar water (or vanilla water)
- 10 Cl water
- 32 spoon cookies.
- 100 grams sugar
- 250 grams dark chocolate
- 200 grams butter (soft)
For the custard
- 2 vanilla beans
- 8 egg yolks
- 100 grams sugar
- 100 Cl milk (whole! not semi-skimmed).
The process
1 Cream the butter first
- Take the butter out of the refrigerator half an hour before working with it and leave it at room temperature.
- When soft, place in a bowl.
- Work it energetically with a spatula until it takes on the texture of an ointment (hence the name ointment butter).
2 Prepare the cookies with a spoon
- Pour 10cl of rum with 10cl of water into a shallow dish.
- Dip each of the 32 boudoirs in the mixture.
- Arrange the boudoirs on the mould (a buttered cake tin will do, but a high-sided glass mould is best).
3 Prepare the interior of the sunblind
- Melt the chocolate in a bain-marie
- separate the whites from the yolks
- Pour the melted chocolate, softened butter, sugar and egg yolks into a bowl and mix vigorously (a mixer is best).
- Beat your egg whites until stiff
- Add them to the previous mixture, folding them in with a spatula.
4 Assembly.
- Pour the mixture into the mould where the cookies are already spooned.
- Refrigerate for 5 hours.
5 Prepare the custard
- separate the yolks from the whites
- split the two vanilla pods in half and scrape out the seeds, setting them aside
- Heat the milk
- Add the vanilla seeds and the 2 pods.
- Meanwhile, beat the eggs and sugar in a saucepan until the mixture whitens.
- Put it on a low heat
- Take the saucepan and put the milk on high heat (but stir so that it doesn't stick).
- When the milk is boiling, use a strainer to pour 1/4 onto the egg yolk and sugar mixture in the egg and sugar pan.
- Collect the pods in the filter and discard them.
- Mix briskly
- Pour in 1/3 of the hot milk and stir briskly.
- Pour in the rest of the milk and stir with a spatula, making 8s.
- Chill your custard in the fridge for a good 5 hours.
6 Just before serving
- Unmould the marquise onto a long oval dish
- Pour the custard around
- Keep some custard in a container and place it on the table for guests to help themselves.
Tip:
To remove the marquise from the mold, place the mold in a container of very hot water.
