▽ Details on how to make
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Hi! this is J'adore :)
The last time I uploaded a cake recipe, which used a lot of additional yolks.
I had a lot of egg whites left in the refrigerator, so I made dacquoise!
Dacquoise is a French cake made of egg whites and nut flour. And it has changed in the shape of mini sandwiches in Japan in the late 20s.
And I put hazelnut praline buttercream between dacquoises.
Homemade hazelnut praline is really really delicious.
So you must try making it!!
It's a taste that makes your mouth happy.
▶Ingredients (for 8 dacquoise sandwiches)
[Dacquoise]
- 112g Egg white
- 42g granulated sugar
- 44g almond flour
- 44g Hazelnut flour (If you don't have it, you can substitute it with almond flour)
- 88g Powdered sugar
- 15g Cake flour
1) Make stiff meringue by adding sugar to egg whites in two portions.
2) Add sifted dry ingredients all together and mix lightly with a spatula.
3) Put the batter in a piping bag and fill it up to 70% of the mold.
4) After scraping the surface evenly with a scraper or spatula, lift up the frame to remove it.
5) Sprinkle powdered sugar on the surface twice and bake at 180 degrees Celcius(356℉) for 13 minutes. (Wizwell Enhance Oven)
* Convection oven: 170(338℉) 13~14 minutes
6) After the baked dacquoise has cooled down, pair them up.
[Hazelnut Praliné]
- 120g hazelnuts
- 43g granulated sugar
- 12g Water
- 2g Salt
1) Bake hazelnuts at 160℃(320℉) for 10 minutes.
2) Put water and sugar in a pot and heat over low heat.
3) When the water boils and all the sugar is dissolved, add the roasted hazelnuts and continue to stir with a spatula.
4) After the moisture evaporates and sugar crystals form on the surface of the hazelnuts, continue to stir well until the sugar crystals melt again and caramelize.
5) When the sugar is completely melted and caramel-colored, take it off the heat and put it on a Teflon sheet or parchment paper to cool.
6) When completely cooled, take out 12 hazelnuts for topping, and put the rest in a food processor.
7) Grind in a food processor until it becomes a thin paste.
[Hazelnut Praliné Buttercream]
- 60g Hazelnut Praliné
- 120g Unsalted butter
- 15g Sweetened condensed milk
1) Gently beat soft butter at room temperature with a hand mixer.
2) Add condensed milk and hazelnut praline and whip until creamy.
3) Put the cream into a piping bag (piping tip: 804) and pipe it on one side of the dacquoise.
4) Cut the hazelnuts left for topping in half, put them on top, and sandwich them.
* Storage: Store in an airtight container for up to two days in the refrigerator. It can be stored in the freezer for about 2-3 weeks.
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9 янв 2023
