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Matignon Recipe from Les Chefs de France


4 eggs
8 ounces sugar
8 ounces flour

2 cups heavy cream
8 ounces dark chocolate
3 ounces butter
2 ounces sugar
1 vanilla bean
Syrup made from mixture of rum, sugar and Kahlua

Crème Anglaise:
2 cups milk, scalded
5 tablespoons sugar
Pinch of salt
4 egg yolks, lightly beaten
1 teaspoon vanilla
Ice water

Yield: 4 servings


To make genoise cake, whip 4 eggs with 8 ounces of sugar over low heat until creamy. Remove and slowly mix in 8 ounces of flour. Spread cake mixture on a flat pan with 1/4 inch sides and bake in a 300 F oven for 10 minutes.

To make ganache, place cream, butter, sugar and vanilla bean in a pan. Bring to a boil. Remove from heat. Pour cream mixture over chocolate and whip together.

To make crème anglaise, heat milk, sugar and salt in the top of double boiler over medium heat, stirring until sugar dissolves. Stir a little milk mixture into egg yolks, then add eggs to milk mixture. Set mixture in pan over barely simmering water. Cook, stirring until thickened, 2 to 3 minutes. Mix in vanilla. Cool mixture quickly by setting the pan in ice water and stirring briskly. Refrigerate until ready to use.

Cut the genoise the size of the 11/2-cup capacity domed molds. Dampen the pieces with the syrup. In the molds pour in the ganache to fill half. On top of the ganache put a piece of the genoise; cover with more of the ganache until it has filled the mold. You should use approximately 11/2 cups of the ganache. After the ganache has hardened, invert the molds onto a plate and serve with crème anglaise.



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