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This week's video is Earl Gray Dacquoise.
Earl Gray Dacquoise, Earl Gray Ganache, and Earl Gray Buttercream
All three elements are in harmony.
It has a very rich Earl Gray flavor! So tasty :)
▶Ingredients (For 32 Dacquoises / 16 sandwiches)
[Earl gray dacquoise]
- 224g Egg white
- 84g granulated sugar
- 176g almond flour
- 176g Powdered sugar
- 30g Cake flour
- 8g Earl Gray tea leaves
1) Make 100% stiff peak meringue by adding sugar to egg whites in two portions.
2) Add sifted almond flour, earl grey tea leaves, powdered sugar, and cake flour and fold lightly with a spatula.
3) Put the dough in the piping bag and fill it with 2/3 of the mold.
4) After scraping the surface evenly with a scraper, lift up the frame to remove it.
5) Sprinkle powdered sugar on the surface twice and bake at 180 degrees Celcius for 13 minutes. (Using Wiswell Lumi Oven/ Hot Air Circulation Mode)
6) After the baked dacquoises are completely cooled, put them in pairs.
[Earl Gray Buttercream]
- 48g Egg yolks
- 30g granulated sugar
- 100g whole milk
- 130g Unsalted butter
- 12g Earl Gray tea leaves
1) Add Earl gray tea leaves to milk heated to 80 degrees Celsius and steep for at least 30 minutes, then strain through a sieve.
2) Add sugar to the yolk and mix.
3) After heating 1) to 80 degrees again, add little by little to 2) and mix.
4) Put all the mixture in a pot and heat it up to 82 degrees Celcius over low heat while stirring well with a spatula.
5) Cool quickly to room temperature over ice water so that you can mix it with butter.
6) Add 5) little by little to the soft butter at room temperature and whip it with a hand mixer to make the buttercream.
7) Put the finished buttercream into a piping bag fitted with a 6-pointed star tip and pipe it around on one side of the dacquoise.
[Earl Gray Ganache]
- 60g heavy cream
- 100g White coverture chocolate
- 6g Earl Gray tea leaves
1) Add Earl gray tea leaves to heavy cream heated to 80 degrees Celcius and steep for at least 30 minutes, then strain through a sieve.
2) After heating 1) to 80 degrees again, pour it over the white couverture chocolate to melt the chocolate.
3) Stir slowly from the center to emulsify to make the ganache.
4) Pour the finished ganache into a tray and let it set in the refrigerator until it hardens well for piping.
5) Put the ganache in a piping bag and pipe it in the center of the dacquoise.
* Storage: Put in an airtight container and refrigerate for up to two days. It can be stored for about 3 weeks in the freezer.
instagram: / jadore________
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21 авг 2023
