Originally Posted by coolpapa
Any tips or secrets for making the marquise? I'm thinking of making it for Thanksgiving. It seems pretty straightforward, but I know you've made it a few times.
I have two recipes, the one in the Bouchon book, and the one from the FCI. I find that no matter what I do, sometimes the thing comes out too soft and hard to slice. If that happens, a little freezer time is the answer. But this time it worked.
The other thing is, you really do need to make it a day in advance and chill it overnight. Or, at worst, at the crack of dawn and give it 12 hours in the fridge. It just won't cohere otherwise.
I would say the important things are, first, when you put the yolks in the chocolate, absolutely make sure it is cool because you don't wnat to cook the yolks. Second, when it says "fold" do what it says, don't stir. it takes longer but the consistency will be bad if you don't.