Almond dacquoise

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Dacquoise is a sponge cake that is crispy on the outside and soft on the inside, usually prepared with nut flour (usually almond or hazelnut).
Dacquoise can also be: pistachio, chocolate, coconut, lemon, etc. In this recipe we will look at traditional almond dacquoise.
Bon appetit to you!)))

Ingredients

for 4 shortcakes, 18-20 cm in diameter
almond flour (ground almonds)	100 g
wheat flour	30 g
sweet powder	60 g
egg whites	160 g
sugar (small)	125 g

general information

Total production time

50 minutes

Active production time

30 minutes

Complexity

Not easy

Step-by-step recipe with photos

Cut a sheet of parchment to the size of the baking sheet, draw on it with a pencil the desired shape and size (squares or circles of any size), and turn the parchment over so that the pencil mark is at the bottom and is not imprinted on the meringue.
Prepare a pastry bag with a round nozzle with a diameter of 12 mm.
Pour almond flour (100 g), sweet powder (60 g) and plain flour (30 g) into a bowl.
Mix the dry ingredients well with a whisk or rub with your hands (if there are lumps, it is better to sift the mixture through a sieve).

Pour the whites (160 g) into a completely clean and dry mixer bowl and turn on the mixer at minimum speed (or medium-low, depending on the power of the mixer).
And stir the whites at low speed, using the whisk attachment, until foam bubbles begin to form on the sides of the bowl.
At this stage, we don’t need to beat the protein yet - we just need to mix it so that it loses its structure.

Increase the mixer speed to medium and continue beating the egg whites until they form soft peaks, i.e. fluffy, soft and unstable foam (because protein foam cannot be measured until sugar is added to it).

Without changing the speed, add sugar in 3-4 additions and continue beating the meringue (i.e. egg whites with sugar) until soft peaks form (this stage is also called “bird’s nose”).
When the meringue becomes thick and shiny, turn off the mixer.
At the “bird's beak” stage, the egg whites are whipped into a strong, stable foam; when the bowl is turned over, the meringue does not spill out of it, and has a smooth and shiny structure.

The meringue is held measuredly on the rim and gently curves into a “bird’s nose.”

In 2-3 additions, add a mixture of dry ingredients (two types of flour + sugar) into the whipped meringue.

Mix carefully, lifting the mass from bottom to top, using a silicone spatula.
Do not stir the meringue for a long time - once the consistency has merged, stop stirring.

Fill a pastry bag with the resulting dough.
Pipe the dough onto the parchment (for example, in the form of circles) in a spiral pattern, starting from the center.

Advice. I baked the shortcakes right away in cake rings, but it’s not necessary to use the rings.

Lightly sprinkle the shortcakes with sweet powder so that a narrow crust forms on them, and leave to air for 5-10 minutes.
Sprinkle the shortcakes with sweet powder again and again let them sit for 5-10 minutes.

Advice. Sprinkling dacquoise cakes with sweet powder will allow the cakes to remain soft on the inside and have a narrow crispy crust on the outside.

Bake the dacquoise in a preheated oven at 170°C for about 15-20 minutes, depending on the size of the pieces.
Remove the baking sheet with the prepared shortcakes from the oven, if possible, drag the parchment with the shortcakes onto the grid and cool the shortcakes completely.

Only after complete cooling, carefully remove the cakes from the parchment.
If the cakes, like mine, were baked in cake rings, run a small knife along the inner edge of the ring and cut out the cakes.

Bon appetit!

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Dacquoise - definition of the term and recipe

The content of the article

1. Traditional dacquoise recipe from Pierre Hermé
2. Introduction of Dacquoise
- 2.1. Marjolaine
- 2.2. Pavlova
- 2.3. Meringue
- 2.4. Macarons
- 2.5. Changing the taste due to the nut
- 2.6. Dacquoise with coconut flour for allergy sufferers

Dacquoise is a dough consisting of alternating layers of meringue and a creamy filling (usually butter, also pastry cream or whipped cream). In the pastry industry, the term "dacquoise" can refer to either a finished dessert or a component of a cake.

Baked round dacquoise is often used as a layer for pies and cakes, with cookies, butter, whipped cream, ganache or a consistency of the above ingredients. Although cakes filled with these layers may have their own names (for example, Esterhazy cake), they can also be called dacquoise.

Traditional dacquoise recipe from Pierre Hermé

Ingredients:

— 135 g of hazelnut flour (you can use almond or regular wheat flour)

- 150 g sweet powder

Before performing it, I would like to say that the dacquoise will become better if it “rests” for a day in the refrigerator.

But don’t think that it will be somehow bad or tasteless immediately after baking, it’s not so.

2. Increase the oven temperature to 170 ° C. Sift the flour and 100 g of sweet powder together (leave 50 g for sprinkling the finished dacquoise). Any pieces of nut flour that do not pass through a sieve can be ground in a food processor or coffee grinder. But you have to be careful not to grind them too much, because the flour becomes greasy and then sticks together.

3. Beat the eggs, evenly adding 50 grams of regular sugar. Then carefully add the mixture of nuts and sweet powder and stir.

4. Fill a piping bag with the resulting consistency and use a no. 12 tip (this number is a French number and is supposed to be 1/2 inch). You can use both No. 10 and No. 13 if you don’t have an attachment for 12. But keep in mind that with 13 it will be more difficult to work with, because the dough will always come out of the bag. On 2 sheets of parchment, draw two 26 cm disks with a pencil. Place the cream in a circle in a spiral, starting from the center. The layout must resemble a “snake”. Place in the oven for 35 minutes. After baking, sprinkle any disc with chopped hazelnuts and sweet powder. You can lightly sprinkle with sugar. Let the discs rest for 10 minutes, then put them in the oven for another 7-10 minutes.

5. After the oven, let the discs cool. Once they become cool, wrap them in cling film and store in the refrigerator for no more than 2-3 days.

Dacquoise sponge cake (almond)

This is a famous French cake that is quickly prepared and does not require any special skills. The base of the cake is dacquoise sponge cake and buttercream. One of those cakes that is sure to turn out well, believe me.

Biscuit:
140 g almond flour
100 g sweet powder
60 g flour
210 g protein (7 proteins)
100 g sugar
—————————
30 g almonds (slices)
30 g sweet powder
Coffee buttercream:
140 g yolk (7 pcs)
220 g sugar
100 ml water
350 g butter (cube, room temperature)
15 ml coffee extract
For 250 ml coffee extract:
200 g sugar
200 ml water
—————-
100 ml water
70 g instant coffee

Prepare a sponge cake. Turn on the oven to 180°C.

Combine dry ingredients: flour, sweet powder, almond flour.

Beat the whites until snow-white foam, add sugar evenly. Continue beating until stiff peaks form.

Combine the dry ingredients with well-beaten egg whites, carefully stir everything with a spatula to maintain airiness.

Pour the dough into two molds, 20 cm in diameter.

Line the bottom of the mold with parchment. You can also line the board with parchment.

Sprinkle the top of the sponge cake with almond slices and sweet powder and bake in an oven preheated to 180°C for 30 minutes.

Take out the finished biscuit and let it cool. Place in the freezer for 1 hour. Remove the pan from the sponge cake.

Prepare coffee extract. Put sugar and water on fire. Do not stir, prepare black caramel. Pour a thin stream of coffee into it. Remove from heat.

Prepare coffee buttercream. Place water and sugar in a saucepan and bring to 116°C (soft ball).

There is no need to stir the syrup, it may crystallize!

Beat the yolks in a food processor until pale.

Pour syrup into the whipping yolks in a narrow stream. Beat for about 5-7 minutes more. The mass does not have to be warm. And then add cubes of butter in small portions. Whisk, then add coffee extract.

Place the cream into a piping bag fitted with a 20mm tip.

Assemble the cake. Place huge “drops” of cream on the sponge cake along the contour of the sponge cake, fill the middle of the sponge cake with cream, laying it out in a spiral.

Place the second sponge cake on top of the cream.

Decorate the cake with cream.

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Origin of the croissant

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Notes about the book

Origin of the croissant

Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularized in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Notes about the book

Origin of the croissant

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularized in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Notes about the book

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s.

Cake “Croisette”

Ingredients:

Vanilla Creme Brulee:

Hazelnut dacquoise:

Krustilan:

Orange sponge cake:

Syrup for impregnation of biscuit:

Milk chocolate mousse:

*Patabomb:

Chocolate-nut glaze:

Decor:

chocolate elements
edible gold
caramelized chopped nuts

Manufacturing:

1) Vanilla creme brulee: preheat the oven to 100°C. Place a silicone round mold with a diameter of 20 cm on a baking sheet. Whisk the yolks with sugar. In a saucepan, mix cream, milk and vanilla seeds.

Bring to a boil and pour into the yolk mixture in a thin stream. Mix thoroughly. Pour the resulting mass into a silicone mold and bake for 30 minutes (+-). Cool the finished creme brulee at room temperature, then freeze.

2) Hazelnut dacquoise: preheat the oven to 180°C. Line a 20 cm diameter mold with parchment and lightly grease it with butter. Beat the egg whites, adding sugar evenly, until they form stiff peaks.

Sift together the hazelnut flour and sweet powder and mix evenly (not all at once) into the protein mass. Mix carefully with a spatula. The mass should become homogeneous, but remain fluffy. Place the purchased dough into the mold and smooth the surface with a spatula. Bake for 10-12 minutes (+-). Let the finished biscuit cool completely.

3) Crustilan: melt gianduja (or regular chocolate-nut spread) with vegetable oil in a water bath (or in the microwave). Let cool a little. Add palette feuilletine puff waffles. Mix. Immediately distribute the resulting mass in a thin, even layer over the now cooled hazelnut dacquoise and put it in the refrigerator until assembling the cake.

4) Orange sponge cake: preheat the oven to 180°C. Line a 20 cm diameter mold with baking paper. Sift flour and starch into a bowl. Separate the white from the yolk. Beat the whites with a pinch of salt at the highest speed of the mixer, adding sugar evenly, and continue beating until stiff peaks form.

Then, without stopping whisking, add the yolk. Add zest or “Orangina” seasoning. Turn off the mixer and add the flour mixture evenly. Mix everything carefully with a spatula. Pour the dough into the mold and carefully level the surface. Place in the oven and bake for 12 minutes (+-). Let the purchased biscuit cool completely.

5) Syrup for impregnation: mix sugar and water in a small container. Bring to a boil and the sugar is completely dissolved. Remove from heat and cool completely. Add snow-white rum to the cooled syrup.

6) Milk chocolate mousse: soak gelatin in cool water. Pour the bubbling cream over the crushed chocolate (both types). Stir until the chocolate is completely dissolved. To speed up this process, you can place the container in a water bath. When the mass becomes homogeneous, add the squeezed gelatin and stir until it is completely dissolved.

Prepare pâte à bombe: mix water and sugar, put on fire. Bring to a boil and cook

3 minutes. At this moment, start beating the yolks in the blender bowl. When the syrup reaches 118°C, remove from heat and, without stopping beating the yolks, pour into their syrup in a narrow stream. Continue beating until the mixture turns white, triples in volume and cools. Fold the patabomb into the chocolate mixture and add the whipped cream at the very end. Gently stir the mousse with a whisk or spatula.

7) Assembly: Place approximately half of the mousse on the bottom of the silicone round mold. Soak the orange sponge cake in syrup and rum and place on top of the mousse. Slightly dent. Next, add almost all the remaining mousse, leaving almost 3 tbsp.

Place a frozen layer of creme brulee on top. Lightly press into mousse. Then spread the remaining mousse in a narrow layer and finish the assembly with hazelnut dacquoise and crustilane. Slightly dent. Cover the pan with cling film and freeze.

Chocolate-nut glaze: combine cream, sugar and glucose in a saucepan. Place on the stove and bring to a boil, stirring occasionally (sugar and glucose should completely dissolve). Remove from heat and pour over chopped chocolate.

Stir and add cubes of butter to the melted chocolate. Stir until a smooth emulsion is achieved. Strain the resulting mass through a sieve. Add chopped nuts. Cool the glaze until

9) Finishing and decor: remove the frozen cake from the mold and pour glaze over it. Transfer to a tray and decorate with caramelized nuts, chocolate elements and edible gold.