In yesterday’s Chocolate Desserts class we made a Walnut Japonaise, Marquise, and Caramelized Banana Cake. We also made mini tart versions as well! 😀
Japonaise can be a very versatile item in a pastry chef’s repetoire. It adds crunch and can be made with just about any kind of nut. A marquise is somewhere between a mousse and a ganache. It is a great option when you want a filling more stable than mousse yet not as rich as ganache.