“Bon”, a magazine beyond the kitchen

Thierry Marx is launching a new magazine on newsstands, Good, which praises the good in cooking but not only. “The roots of the spirit are born in the stomach” advocates the motto of this review which gives voice to cooks, philosophers, actors, scientists, doctors, peasants and craftsmen.

It is a question of denouncing the low cost. Indeed, the economy of quality makes it possible to defend the producers, the sectors, but also and above all, the consumer who therefore finds in his plate products which are good for health and for morale.

“A good product is one whose environmental and social impact can be measured.”

Thierry marx

to franceinfo

Romain Jubert, editor-in-chief of the magazine, explains in the program that defending the good has become a political act, to guarantee good eating and living well. In issue one, there are articles on salt in Faroe Islands, the bread recipe of Aurélie Saada (the singer of the Brigitte), a trip to Tunisia to talk about olive oil, and meetings with Edgar Morin or Stéphane de Groodt.

For the occasion, Thierry Marx offers you the recipe for the soft biscuit with crème fraîche, also to be found in the magazine Good.

Ingredient for 1 cookie:

For the biscuit : 60 g of egg yolks, 3 whole eggs, 185 g of sugar, 120 g of flour, 85 g of cocoa powder, 160 g of egg whites;

For the mascarpone cream : 125 g of mascarpone, 25 g of 35% liquid cream, 65 g of caster sugar, 1 vanilla bean;

For mounting : 50 g of red fruit jam, 40 g of chocolate shavings, 10 g of caster sugar.

Preperation :

For the biscuit : Mix the egg yolks, eggs and 100 g of sugar. Whisk until you have a ribbon consistency. Sift cocoa and flour and gently fold into mixture. Beat the egg whites, add the rest of the sugar and continue to whisk to meringue the whites. Gently fold the egg whites into the cocoa mass using a spatula. Pour the dough on a 30×40 cm baking sheet covered with baking paper (or on a silicone baking sheet). Bake for 7 minutes in an oven preheated to 210 ° C. When the biscuit is cooked, turn out onto a slightly damp tea towel. Cut the edges to have a straight rectangle and let cool.

For the mascarpone cream : Lightly whip the mascarpone to soften it, add the liquid cream and assemble the whole. Add the sugar and the seeds of the vanilla bean, and beat until you obtain a whipped cream.

For mounting : Spread a thin layer of jam on the cookie, cover with a layer of mascarpone and sprinkle with chocolate shavings. Roll the biscuit on itself, without crushing it, using the tea towel. Sprinkle with powdered sugar and chocolate shavings.