DACQUOISE AUTHENTIC RECIPE | TASTEATLAS
This recipe adapted from the Great British Bake Off is for a simple and classic dacquoise, but can also serve as a base for other variations. The dacquoise is made with a combination of hazelnut meringue and custard folded with whipped cream. Once assembled, it is decorated with swirls of chocolate ganache and praline.
Provided by TasteAtlas
Prep Time 2 hours
Cook Time 1 hours
Yield 10 servings
Number Of Ingredients 21
Steps:
- Position the oven racks in the upper, middle, and bottom part of the oven, then set the oven to preheat to 150 °C. Line three 21 cm round baking pans or trays with parchment paper or, if you are using trays, draw a 21 cm diameter circle on each. Set aside.
- In a small bowl combine hazelnuts, 100 grams of caster sugar, and cornflour. Whisk egg whites with a pinch of salt at medium speed for 2 minutes. Increase the speed to high, and with the mixer running, gradually add 200 grams of sugar until stiff glossy peaks. Fold the hazelnut mixture into the meringue.
- Spoon the meringue into a piping bag fitted with a 1.5 cm plain tube. Pipe a spiral of meringue starting from the center of each drawn circle and working outwards. Bake for an hour, rotating the upper and bottom baking tray after 30 minutes, so they cook evenly. Turn off, and leave the meringues to cool down in the oven with the door slightly open.
- To make chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until hot, just simmering, but not boiling and pour over the chocolate. Let sit for a minute and then stir until smooth. Cool to room temperature, then refrigerate until it thickens. Fill the piping bag fitted with a medium star nozzle with ganache and set aside.
- To make the custard, bring the milk to a boil over low heat. Whisk the egg yolks, sugar, and coffee and chicory essence, then whisk in the cornflour, a tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour the mixture back into the pan. While constantly whisking, bring to a boil, then decrease the heat, and let it simmer for 2-3 minutes until thick and smooth. Remove from the stovetop and wait an hour for it to cool. Once the custard is chilled, fold in softly whipped cream.
- Whip the cream until soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.
- Melt sugar in a small frying pan (without stirring). Cook until golden caramel color, or until a thermometer registers 300°C. At that point add the whole hazelnuts and lemon juice, and stir with a wooden spoon until well blended. Pour the mixture onto a baking tray lined either with baking paper or silicone. Using two teaspoons form 12 pieces of hazelnut praline. Wait for it to cool completely before use.
- Position one meringue layer on a large serving plate, then in an even layer, coat it with one-third of the coffee cream. Place a second meringue layer on the cream to cover, then spread the top part with half of the coffee cream. Top with the third meringue layer, coat the sides of the cake with the coffee cream. Press roasted and chopped nuts into the sides of the cake. Pipe 12 swirls of the ganache onto the top outer edge of the cake, taking care they are evenly spaced, then place a piece of praline on each.
DACQUOISE RECIPE - FOOD.COM
I cant pronounce it right but it sure is delicious! These were the words from the original Chef. I have just adopted this recipe (3rd August 2005) and have endeavoured to adjust the steps of making so that anyone can make this great Dessert. The way the original instructions were posted you can understand why the first reviewer of this recipe said what they did. I hope I have corrected this and now this lovely dessert can be made by anyone. :) You can also use ground hazelnuts in place of the almonds for a change.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- This is how the original was posted!
- Cream all ingredients together for meringue shell and fill with filling.
- Bake at 400 for 10 min until set.
- Serve cooled.
- THIS is how I believe it should read:.
- Preheat oven to 375'F.
- Prepare 3 9" circles of baking paper on baking trays.
- Mix together the ground almonds & cornstarch.
- Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
- Very slowly add the sugar while continuing to beat until stiff.
- Fold in the cornstarch & almond mix.
- Spread evenly on the three circles and bake for 20mins until golden brown.
- Cool and when ready to assemble remove from paper.
- For Filling:.
- Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
- Add the cocoa and sugar and beat for about 4mins until fluffy.
- Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
- Chill for about 30mins.
- Whip cream, sugar & vanilla together for topping and covering sides.
- To assemble:.
- Place a circle of meringue on a flat plate.
- Spread over half of the butter cream.
- Place second circle on top and spread over remaining butter cream.
- Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
- You can also place an almond or a chocolate leaf on each rosette if liked.
Nutrition Facts : Calories 520.6, FatContent 36, SaturatedFatContent 19.2, CholesterolContent 211, SodiumContent 210.7, CarbohydrateContent 44.1, FiberContent 1.6, SugarContent 38.7, ProteinContent 7.8
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ALMOND DACQUOISE RECIPE - FOOD.COM
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Total Time 1 hours 35 minutes
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Reviews 2.5
Calories 259 calories per serving
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APRICOT DACQUOISE - BIGOVEN
From bigoven.com
Reviews 0
Total Time 2 hours
Cuisine French
Calories 393 calories per serving
- "Meringue: Set oven to 350 degrees. Spread the almonds on a baking sheet. Brown them, turning them several times, for 8 minutes. Set aside to cool. Turn oven down to 275 degrees. Line two baking sheets with parchment paper. Use an 8 inch cake pan and a pencil to mark a circle on each paper. Turn the paper over so the pencil marks face down. In a food processor, grind the almonds with 2 tbsp of the sugar. In a mixer, beat the whites until they hold stiff peaks. Add 1 tbsp of the sugar with the cream of tartar. Continue beating until the whites are very stiff and glossy. Fold in the remaining sugar and the almonds. Divide the meringue between the two baking sheets, creating two flat disks inside the pencil circles. Bake the rounds for 75 minutes or until they are firm and dry. Set aside to cool. Apricot puree: Squeeze the lemon and retain the juice and the rind. In a medium saucepan, combine the apricots, lemon rind and juice, sugar and water. Set over medium heat and cook just until the sugar dissolves. Simmer gently for 15 minutes. Add more water if the mixture seems dry. Discard the lemon rind. Transfer the mixture to a food processor and puree until smooth. Assembly: Whip heavy cream with 3 tbsp of confectioners sugar until stiff. Carefully peel one meringue round off the parchment paper. Set it flat side down on a cake plate. Spread the whipped cream on top. Dot with the apricot puree. Set the other meringue round on top, flat side down. Sprinkle top with confectioners sugar."
APRICOT DACQUOISE AUTHENTIC RECIPE | TASTEATLAS
The following recipe is inspired by that of Julia Child found in her famous cookbook Julia Child & Company. It combines the hazelnut and almond meringue and an aromatic dried apricot filling.
From tasteatlas.com
Reviews 4.6
Cuisine French
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