Dacquoise Recipes

DACQUOISE

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.

ALMOND DACQUOISE

Steps:

• Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
• Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
• Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
• Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).

DACQUOISE

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.

LEMON AND FRESH STRAWBERRY DACQUOISE

Steps:

• For Meringue Layers: Preheat oven to 275 degrees F.
• Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
• In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
• Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
• For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
• For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
• Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

DACQUOISE CAKE

Steps:

• For Meringue Japonais:.
• In food processor fitted with steel blade, combine 3/4 cup nuts and 3 tablespoons sugar (reserve remaining sugar). Process by "pulsing" on-and-off just until nuts are finely ground. Place in a small bowl. Add cornstarch and mix in thoroughly with fingers. Cover and set aside.
• Adjust racks to divide oven into thirds; preheat oven to 225 degrees F. Line two large (17" by 12") baking sheets with parchment paper. On each piece of parchment, trace a 10" diameter circle. Set aside.
• Make sure that large bowl of electric mixer is absolutely clean and grease-free; place room-temperature egg whites into this bowl. Fit mixer with whisk beater, if available. Sift cream of tartar into egg whites. Start beating whites at low speed, then gradually increase speed to high. Beat until whites are increased in volume and very foamy.
• Gradually, add 1 cup sugar about 2 tablespoons at a time, reducing mixer speed to low while adding and sprinkling in each addition. Increase speed to high in between additions, and beat for about 15 seconds. When all sugar has been added, increase speed to high, and beat meringue just until stiff peaks form. It will be very thick. Remove from mixer. By hand, with large spatula, fold in ground nut mixture only until combined.
• Now, working quickly, place small dabs of this meringue under the parchment paper at two opposite corners on each baking sheet, then replace parchment paper on sheet (the meringue will keep the parchment from sliding around). Place about half the meringue in the center of each traced circle. With a flat knife or large offset spatula, spread meringue out so that it just touches the traced circle on each piece of parchment. Make meringue surface as even as possible for each circle, but don't fuss with either for too long. As soon as one circle is done, place in preheated oven, then go back and form second circle, working quickly. Once second meringue circle is in oven, start timing. Bake the meringue disks for 2 hours, switching baking sheets back-to-front and rack-to-rack only after 90 minutes (do not open oven door before that time, or meringues may crack). TURN OVEN OFF, but allow meringues to dry out further in turned-off oven for at least 2 hours (overnight is is ok). At any time while meringues are baking or drying out, finely chop reserved 1/2 cup toasted, cooled nuts; set aside, covered.
• When meringues have dried out for at least 2 hours, remove from oven. Very gently peel parchment paper from baking sheet; place parchment paper, with meringue still on it, on cooling rack. Cool completely. Now, place 10" diameter corrugated cardboard cake circle on top of one meringue. With large, very sharp, thin-bladed serrated knife, trim meringue circle, if necessary. To do so, work with a small section at a time, and saw overhanging edge of meringue very gently back-and-forth. Do not press knife down into meringue, and do not press down on cardboard cake circle. After trimming, loosen meringue from parchment with a long, thin, stiff-bladed spatula. If assembling dacquoise immediately, leave meringue circle on cooling rack. Otherwise, wrap airtight for storage. Repeat with other meringue disk.
• To assemble dacquoise, have ready finely chopped nuts and a flat-bottomed serving plate or foil-lined corrugated cardboard circle at least 10" in diameter. For ganache: Combine finely chopped chocolates and salt in medium heatproof bowl. Place over hot water on low heat (water should not touch bottom of bowl); stir frequently until almost melted. Remove from heat and hot water; stir until smooth. All at once, add sour cream. With hand-held electric mixer at a low speed, beat in sour cream. If sour cream is at all cold, ganache will lump. If this happens, replace bowl over hot water and beat at a low speed almost constantly just until ganache is smooth. Remove from heat and hot water. Beat in vanilla. If ganache is too thin, allow to stand at room temperature, stirring occasionally, until of good spreading consistency. Otherwise, use immediately. Place a small dab of ganache in center of serving plate or foil-covered cardboard circle. Place the worse-looking of the two meringue circles, right side up, on the serving plate. By large spoonfuls, place about 3/4 of the ganache on top of the meringue circle; spread quickly to form an even layer. Place other meringue circle on top, right side up; press GENTLY to compact very slightly. Frost sides of dacquoise smoothly with remaining ganache (the top of this pastry is not frosted). Quickly, before ganache sets, coat sides with the finely chopped nuts, pressing them into the ganache lightly. Place in refrigerator. Chill at least 2 hours before serving.
• To cut, use a large, sharp, straight-edged knife. Rinse the blade under hot water and dry it after every other cut or so. Allow the cut dacquoise to stand at room temperature for about 20 minutes, loosely covered, before serving. Just before serving, sift unsweetened cocoa powder (preferably Dutch process) very lightly over the top of each slice. Store any leftovers in refrigerator, tightly covered.

ORANGE-CHOCOLATE DACQUOISE

Steps:

• To make the meringue layers, preheat the oven to 250 degrees. Generously butter and flour two cookie sheets. Shake extra flour from sheets. Trace three circles about eight inches in diameter on them.
• Place egg whites in a large bowl, add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until egg whites are stiff. Add another 1/4 cup sugar to the ground almonds and, reserving 1/3 cup of the mixture, fold the rest into the egg whites.
• Fill a pastry bag fitted with a plain (No. 3) tip with the egg-white mixture, and pipe circles following the patterns on the cookie sheets, working from the outside toward the center. Smooth any missed spaces with a spatula. Pipe or spoon extra mixture in dollops on cookie sheets.
• Bake the meringues in the middle of the oven, rotating for even cooking, for 55 to 75 minutes, until firm to the touch and lightly colored. Remove from the oven and run a long, thin-bladed knife or spatula carefully under the meringues. If they are not firm, return to oven and check again in five-minute increments. Once firm, transfer them to cake racks. They will become crisper when cooled.
• For the orange segments, remove and mince the orange zest. Set aside. Remove as much pith as possible and carefully separate the fruit into segments without breaking the membranes.
• Melt the chocolate in a double boiler and stir in the vegetable oil. Allow the mixture to cool slightly, then dip each orange segment halfway into the chocolate, letting extra chocolate drip back into the pan. Place the segments on wax paper to harden. Once hardened, cover lightly with plastic wrap and refrigerate until needed.
• To prepare the buttercream, place egg whites in a large metal mixing bowl and set over (not touching) boiling water. Using a wire whisk, beat, while gradually adding sugar, until the mixture is slightly thickened and reaches 105 degrees on an instant-read or candy thermometer.
• Immediately remove bowl from the heat and begin beating the mixture with an electric mixer. Continue to beat while gradually adding pieces of butter. Beat until the mixture reaches room temperature and thickens into the consistency of stiff filling - about 10 to 15 minutes. (The buttercream will look ugly and you will think that it won't come together. Keep beating. It will!)
• Meanwhile, add the six ounces of chocolate and tablespoon of water to the double boiler used for the garnish. Let it all melt, then add the orange extract, zest, Grand Marnier and salt, and stir to blend. Stir in half a cup of the buttercream and beat until chocolate is smooth. Scrape the mixture into the bowl of buttercream and mix well. Refrigerate for 10 to 20 minutes.
• To assemble the dacquoise, save the best meringue for the top. Put a small amount of buttercream in the center of a dessert plate, or a cardboard circle on a turntable, and place a meringue over it. Spread a generous quarter of the filling over this, making it a little thicker toward the outside.
• Gently place the second meringue on top, pushing down lightly, and spread another fourth of the filling. Add the final meringue layer and cover the top and sides of the dacquoise with another fourth of the buttercream.
• Crumble the reserved pieces of meringue and combine them with the sugar-nut mixture. Pat this around the sides of the dacquoise. Arrange the chocolate-dipped orange segments on top like spokes of a wheel and pipe the remaining buttercream through a pastry bag fitted with a star tip, making rosettes on the outside edge. Refrigerate, uncovered, until an hour before serving.

CHOCOLATE-COFFEE DACQUOISE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
• Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
• Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
• Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
• Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
• Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
• Dissolve instant coffee in hot water.
• Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
• Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
• Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
• Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
• Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.

CHOCOLATE DACQUOISE

Steps:

• Prepare the cocoa meringue: Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace three 8-inch circles total on parchment (2 on one sheet, 1 on another); turn paper marked side down on baking sheets; set aside. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and a tablespoon of the granulated sugar; beat until soft peaks form. With mixer running, gradually add the remaining 11 tablespoons granulated sugar, beating until stiff glossy peaks form. Fold 1/3 of the egg whites into the confectioners' sugar and cocoa mixture, then fold in remaining whites.
• Transfer meringue to a pastry bag fitted with a large plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.
• Prepare ganache: Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour cream over chocolate, and let stand for 3 minutes. Whisk to combine. Refrigerate, covered, until thick enough to spread, 1 to 2 hours.
• Prepare halvah cream: Bring milk to a simmer in a medium saucepan. Meanwhile, in a large heatproof bowl, whisk together tahini, honey, cornstarch, and egg yolks. Whisk a little of the hot milk into the tahini mixture. Continue to whisk while adding remaining milk. Return to saucepan, and bring to a boil while whisking. Boil, whisking constantly, until very thick, 2 to 3 minutes. Transfer to a bowl, and whisk in half of the crumbled halvah. Cover with plastic wrap, and refrigerate until chilled, about 1 hour.
• Whip heavy cream just until soft peaks form. Gently fold whipped cream and the remaining crumbled halvah into the chilled tahini mixture.
• To assemble: Set aside nicest meringue disc for top layer. Place one meringue layer on an 8-inch cardboard cake round or a plate. Spread 1/3 of the halvah cream over meringue. Top with second meringue disc. Spread evenly with ganache. Top with another 1/3 of the halvah cream, spreading evenly. Top with last meringue disc. Ice outside of cake with remaining 1/3 halvah cream. Freeze for 1 to 2 hours.
• Before serving, dust top with confectioners' sugar. To slice, use a serrated knife dipped in hot water. Wipe dry between slices.