???????? French Dacquoise Recipe: How To Make Almond flavor Dacquoise with French Coffee Buttercream(ASMR)
Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.
Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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How to make French Dacquoise Recipe
French Dacquoise Recipe
☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.
✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g
☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed
✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.
☞ For French coffee buttercream
1. Dissolve the 1g of instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.
☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve
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#FrenchDessert
#dacquoise
#easyRecipes
French Almond Cake Recipe| Moist & Delicious| Incredibly Easy
This French Almond Cake is amazingly delicious and incredibly easy.
You just need a couple of ingredients from pantry, yet the almond topping gives it a professional look.
Almonds are a big favourite in French desserts, sweets and the flaky almonds in this cake make it an absolute dream to eat.
It can be kept in an airtight container or well wrapped in plastic wrap for several days.
Ingredients:
150 g unsalted butter, room temperature
150 g icing sugar
150 g self-rising flour
4 egg yolks
4 egg whites
1 tsp baking powder
1 tsp vanilla extract
2-3 tbsp almond slices
Learn how to make an almond cream filling by hand.
Learn how to make a perfect almond cream filling for any tart or cake by hand with this video tutorial. The almond cream must not be mistaken with crème frangipane that contain pastry cream. almond cream is simple to make and very delicious indeed. In this video we will be using the almond cream to make a tarte bourdaloue, tartlets and almond barquettes.
Recipe:
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????????INGREDIENTS????????
Almond cream: enough to fill a 26 cm to 28 cm tart pan (around 10 inches)
100 grams (3.52 oz) softened unsalted butter
100 grams (3.52 oz) powdered sugar (icing sugar)
100 grams (3.52 oz) eggs (2 eggs)
100 grams (3.52 oz) almond meal (ground almond)
15 grams (0.5 oz) flour
1 teaspoon vanilla essence or rhum
One drop of almond essence.
Note: all the ingredients including the eggs MUST be at room temperature
pears must be poached in syrup, if you like you can make your own watching this tutorial:
Short crust with food processor:
Short crust by hand:
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Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
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How to master the Almond Cream | Pastry 101 Detailed tips &tricks
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Almond Cream is a basic component in so many tarts. I know it’s more like a batter rather than a cream as it’s something that you need to bake. I’ve seen many people getting it wrong!
Here are some examples of tarts that used almond cream.
Blueberry Tart
Raspberry Tart
▶Almond Cream◀
*All the ingredients need to be at room temp (20℃)
Butter (room temp) 100g
Powdered Sugar 100g
Almond Powder 100g
Eggs (room temp) 95g
Rum 5ml
① Lightly beat the butter.
② Sift in the powdered sugar & almond powder. (In the video the caption says almond powder, but I sifted in both powdered sugar & almond powder together!) Mix well but don’t beat it vigorously.
③ Gradually add the eggs (Do not add all the eggs at once. Split it over 5~6 steps) while beating it.
④ Finally add in the rum and mix.
⑤ Leave it to rest in the fridge. Always use the almond cream the day after you make it.
How to store: In the batter state (before baking) you can store in fridge up to a week. Obviously, after baking it you need to assemble the tart!
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