Ingredients:
 
1 small pot of hazelnut spread (which you can also decide to make yourself if you have some extra time or feel like going 100% homemade for this recipe)
35 ml of milk
100g of sugar
1 tea spoon of vanilla extract
125g of flour
125g of melted butter (low heat)
2 eggs
½ packet yeast
1 table spoon of butter to grease the mould and 1 table spoon of flour to dust the moult
 

Grease the madeleine mould with butter and dust with flour
Preheat oven to 210° C
Beat the eggs in a small bowl
In a different mixing bowl, mix together the eggs, the sugar, the milk and the vanilla extract
Add the melted butter, the flour and the yeast and stir until combined
Fill the mould to half with the mixture
Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
Bake for 10 minutes in the oven
 
Chef Eric Fréchon’s little tips: “You can also make plain madeleines and fill them with strawberry or raspberry jam with a makeshift parchment paper pastry filler after you remove them from the oven.”
 

About Le Bristol Paris
 
From our elegant address on Rue du Faubourg Saint-Honoré, Le Bristol Paris embodies the true sense of luxury.  With talent, expertise and warm pleasure we put an extraordinary level of preparation into distinguishing each guest’s experience. With nearly a century of history behind us, Le Bristol Paris still leads the way with fresh ideas, assiduously crafting every detail to become the first hotel in France to earn the distinction of  "Palace hotel".

Look at this cake? How fancy? Well, great news is; it’s easier to bake than you think. So, who’s in for a sweet break?
 
Ingredients:
 
For the Chocolate Ganache
 600ml of double cream
380g of Coeur de Guanaja chocolate by Valrhona (can be replaced with 80% dark chocolate)
100g of invert sugar (which you can buy or easily DIY)
 
For the Marble Cake
270g of butter
590g of sugar
430g of flour
2 table spoons of vanilla powder
4 table spoons of vanilla extract
2 table spoons of salt
4 eggs
2 table spoons of baking soda
400ml of double cream
40g of cacao powder
 
Let’s start with the Chocolate Ganache:
Bring the cream and invert sugar to a boil.
Once it’s boiling, add the chocolate to the mixture and stir.
Store at 16°C for 12 minutes.
 
 
Now on to the Marble Cake:
Place all ingredients together in listed order – except the cacao powder - and beat with a whisk until smooth.
Separate the mixture in half and add the cacao powder to one half in a separate bowl, whisking again. Line a nonstick cake pan (ideally 40x60) with half the vanilla batter, add the chocolate batter and cover with the remaining half of vanilla batter.
Insert a clean knife vertically to touch the bottom of the pan and move in a swirling gesture from one side of the pan to the other.
Bake at 170°C for 18 minutes.
Set aside to cool.
Cut the cake into three equal horizontal layers.
Stack each section with a thin layer of ganache in-between.
You can also cover with ganache on sides and top.
 
And if you feel like serving this cake in a proper palace way, you can present it together with a miniature pitcher of light rum syrup to pour onto cake: bring 500ml of water and 200g of sugar to a boil and add to it 3 table spoons of rum and 1 table spoon of vanilla extract.


 

About Le Bristol Paris
 
From our elegant address on Rue du Faubourg Saint-Honoré, Le Bristol Paris embodies the true sense of luxury.  With talent, expertise and warm pleasure we put an extraordinary level of preparation into distinguishing each guest’s experience. With nearly a century of history behind us, Le Bristol Paris still leads the way with fresh ideas, assiduously crafting every detail to become the first hotel in France to earn the distinction of  "Palace hotel".