Elegant French Dessert: How to Make Dacquoise
Crafting Luxurious Dacquoise at Home
Indulge in the delightful French confection, Dacquoise, known for its soft, fluffy exterior and moist, sweet interior. This recipe guides you through creating these elegant treats at home, offering a creative approach to the filling using ingredients you likely have on hand. Imagine the burst of natural fruit flavor from homemade strawberry jam made in spring or nectarine jam from summer, adding a sophisticated touch and wonderful texture. Since the cream filling can melt easily, be sure to store your finished dacquoises in the refrigerator. The characteristic cracks on top are a sign of a perfectly made dacquoise! Enjoy them with a cup of coffee for a truly exquisite experience.
Dacquoise Batter Ingredients- 100g egg whites
- 50g granulated sugar
- 11g sifted cake flour (or all-purpose flour)
- 80g almond flour, finely ground
- 50g sifted confectioners’ sugar
Cream Cheese Filling- 120g cream cheese, softened to room temperature
- 60g unsalted butter, softened to room temperature
- 35g sifted confectioners’ sugar
Peanut Butter Cream- 70g unsalted butter, softened to room temperature
- 20g sifted confectioners’ sugar
- 120g cream cheese, softened to room temperature
- 60g unsalted butter, softened to room temperature
- 35g sifted confectioners’ sugar
Peanut Butter Cream- 70g unsalted butter, softened to room temperature
- 20g sifted confectioners’ sugar
Cooking Instructions
Step 1
Begin by lightly whipping the 100g of egg whites in a bowl with a hand mixer. As soon as they start to foam, gradually add the 50g of granulated sugar in two or three additions while increasing the speed to high. Continue whipping for about 5 minutes until stiff peaks form. Then, reduce the speed to medium for a short while to achieve a smoother, glossy meringue.
Step 2
In a separate bowl, sift together the 11g of cake flour, 80g of almond flour, and 50g of confectioners’ sugar. Gently fold these dry ingredients into the meringue using a spatula. Be careful not to deflate the meringue; use a cutting motion to incorporate them.
Step 3
Mix until just combined and no dry streaks remain. Overmixing can cause the meringue to collapse, resulting in a runny batter.
Step 4
Your smooth and glossy dacquoise batter is ready.
Step 5
Transfer the batter into a piping bag. Pipe the batter into your dacquoise molds, starting from the edges and moving towards the center to ensure an even fill. Fill each mold about 80-90% full.
Step 6
After piping, use a scraper or a flat spatula to gently level the surface of the batter in the molds. This step helps create a uniform height once baked.
Step 7
Lightly dust the tops of the piped batter with confectioners’ sugar using a fine-mesh sieve. This helps in developing the characteristic cracks during baking.
Step 8
Carefully remove the molds from the baking sheet and place the piped dacquoise shapes onto parchment paper, leaving a small space between each one.
Step 9
Bake in a preheated oven at 190°C (375°F) for about 10 minutes. Then, reduce the temperature to 180°C (350°F) and continue baking for another 10-12 minutes, or until the tops are lightly golden and have developed natural cracks.
Step 10
Remove the dacquoises from the oven and let them cool completely on a wire rack after gently removing them from the molds. They should be nicely puffed up.
Step 11
Step 12
Fill the center of the piped cream cheese border with your chosen jam, such as strawberry jam. You can substitute with any fruit jam you have on hand.
Step 13
Step 14
Step 15
Garnish the dacquoise filled with cream cheese by placing nectarine jam in the center. The tartness of the fruit jam beautifully complements the sweet dacquoise.
Step 16
The fillings for your dacquoise can be customized with any ingredients you have. Using homemade strawberry and nectarine jams provides a delightful natural fruitiness, enhancing the luxurious flavor and creating a pleasing texture.
