Dacquoise Recipe - Cooking Index
Dacquoise Recipe - Cooking Index
| Meringues | ||
| 3/4 cup | 109g / 3.8oz | Ground almonds |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa powder |
| 1 cup | 198g / 7oz | Powdered sugar |
| 2/3 cup | 131g / 4.6oz | Superfine sugar |
| 6 | Egg whites - room temperature | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| Ganache | ||
| 4 oz | 113g | Bittersweet chocolate - roughly chopped |
| 1/2 cup | 118ml | Whipping cream - scalded |
| 1 1/2 tablespoons | 22ml | Rum |
| 1/2 cup | 118ml | Whipping cream - cold |
| Buttercream | ||
| 1 cup | 198g / 7oz | Granulated sugar |
| 1/3 cup | 78ml | Water |
| 6 | Egg yolks - room temperature | |
| 1 cup | 198g / 7oz | Unsalted butter - room temperature |
| 3 tablespoons | 45ml | Instant coffee powder |
| 2 tablespoons | 30ml | Hot brewed coffee |
| Whipped Cream | ||
| 1 cup | 237ml | Whipping cream - cold |
| 3 tablespoons | 45ml | Powdered sugar |
| 1 tablespoon | 15ml | Instant coffee powder |
| 2 tablespoons | 30ml | Rum |
| 1/2 cup | 46g / 1.6oz | Toasted sliced almonds - for garnish |
For the Meringues: Heat the oven to 250 degrees. Line each of 3 baking sheets with parchment paper. Trace an 8-inch circle on the center of each. Set aside.
Using repeated pulses, process the almonds and cocoa in a food processor to mix thoroughly. Mix the powdered sugar and superfine sugar in a bowl; set aside.
Beat the egg whites in a mixing bowl at medium speed until foamy, 1 minute. Add the cream of tartar and then the sugars, 1 tablespoon at a time, until the meringue is shiny and thick, 6 to 7 minutes. Gently fold in the almond mixture. Carefully spoon the meringue into a pastry bag fitted with a plain 1/2-inch tip.
Pipe the meringue in a spiral to completely fill each of the 3 circles. If any meringue is left, change the pastry bag to a star tip and pipe small stars onto the baking sheets between the circles. They'll be used later for decorating the dacquoise; set aside.
Bake the meringues until they are dry but not browned, 1 hour. Turn off the oven and let the meringues stand in the oven overnight. The meringues can be prepared 2 to 3 days ahead; wrap and store in a dry place.
For the Ganache: Melt the chocolate in the top of a double boiler set over simmering water. Remove the pan from the water; stir in the cream. Whisk until smooth, then blend in the rum. Refrigerate, covered, until firm but not hardened, 1 hour. Remove the ganache to a large mixer bowl and beat until the consistency of frosting, 2 to 3 minutes. Beat the cold cream until it forms soft peaks, 4 to 5 minutes. Stir about 1/4 of the whipped cream into the ganache to lighten, then fold in the remaining cream. Refrigerate at least 1 hour, covered, until ready to use.
For the Buttercream: Combine the sugar and water in a heavy saucepan and heat to boiling. Cook, without stirring, until the mixture reaches 250 degrees on a candy thermometer. Meanwhile, beat the yolks until thick. Pour in the sugar syrup in a thin stream, beating constantly until the mixture cools, about 10 minutes. Beat in the butter, 1 tablespoon at a time. Dissolve the instant coffee in the brewed coffee; beat into the buttercream. Refrigerate, covered, until firm but spreadable, about 1 hour.
For the Whipped Cream: Beat the cream until it starts to hold peaks. Beat in the sugar, instant coffee and rum. Continue beating until stiff, 4 to 5 minutes. Refrigerate 20 minutes.
For Assembly: Place one meringue layer on a platter and spread with a thin layer of buttercream. Cover with ganache, smoothing in an even layer. Top with a second meringue layer and spread with whipped cream. Top with the last meringue layer. Spread the side and top of the dacquoise with the remaining buttercream. Using a pastry bag, pipe any remaining buttercream in a pattern over the top. Sprinkle the top with the almonds and decorate the side with meringue stars. Refrigerate 1 hour.
This recipe yields 12 servings.
Each serving: 497 calories; 35 mg. sodium; 198 mg. cholesterol; 34 grams fat; 17 grams saturated fat; 45 grams carbohydrates; 6 grams protein; 2.09 grams fiber.
Source:
The Los Angeles Times, 10-16-2002
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