Dacquoise impeccable cake with 3 tricks

Welcome and welcome to Paulina Kitchen! Attention, pastry lovers, today we come to talk about a jewel who, if they did not know, is about to change their lives (Epa!) dacquoise. Yes, so with elegant “CQ” in the middle and everything.

This wonder of the French pastry Combine the Croonte of a French meringues with the roasted flavor of the ground nuts. But be careful that it is not just to beat clear and cross your fingers to leave.

There are techniques and there are secrets that we are going to share here. In addition, let’s see everything about him Dacquoise of Almendraswith an easy and realizable recipe with tips not to fail.

Sober el dacquoise

He dacquoise (It is pronounced “Dacuáz”) is a dessert that seems simple, but has its science. It is a disc or sheet French meringue (because there are several types of meringues) mixed with nut flour, such as almond flour or hazelnuts.

Its texture is unique: crunchy on the outsidesoft and slightly chiclosa inside. Ideal for Use as a base of pies, the to interleave in layerscombined with fruits, creams and sweets.

And the most beautiful of all: the dacquoise is one of those Recipes with egg whites what those poor people abandoned rescue, that they always remain from some preparation and we do not know well what to use them.

History and origin of Dacquoise

The Dacquoise Receive has its origin in the city of Daxin it Southwest France. Hence his name: “Dacquise” means “of Dax.”

According to pastry historians (there are), the dacquoise It started as a dessert for noble tablesback in the seventeenth century. A mixture of luxury, sophistication and that classic touch “à la Française” that makes anything chic.

Over time, it became popular and today is one of the favorite chefs bases To do from Birthday cakes Even Michelin star restaurant desserts. Not bad for a merenguito, right?

7 characteristics that we love from Dacquoise’s recipe

1. Mixed texture: Crispy outside, tender inside.
2. Fruit flavor: The roasting of hazelnuts or almonds brings flavor and texture.
3. Gluten free natural: When using almond flouris suitable for celiacs (check a separate filling, of course).
4. Light but substantial: Ideal for those who want Light dessertsbut with a lot of flavor.
5. Versatility: Dacquoise can be used as Cake baseinterspers with creams or even eat it alone.
6. Easy to do: With a little morning, you can find a way to make a Dacquoise Easy recipe.
7. Conservación: The non -filling dacquise cake can keep some 2 or 3 days In a hermetic container, at room temperature. If you are stuffed, you better keep it in the refrigerator and consume in the day.

How are the Dacquise and Pavlova

Although at first glance they may seem close cousins, the dacquoise and the pavlova They have quite marked differences that are worth knowing. The pavlova It is a dessert that is based exclusively on a French meringue very aerated, Without the presence of nut flour nor other solid aggregates.

Instead, the dacquoise incorporates ground nuts, such as almonds or hazelnutsto the meringue mixture, which gives it a dense, slightly chewable texture and a Toasted flavor delicious that Pavlova does not have.

While the Pavlova is ideal for fresh and fruit dessertsDacquoise is usually used as base or layers within more elaborate cakesaccompanied by fillings as cream, Ganache or Dulce de Milk.

In summary: Pavlova is pure sigh, Dacquoise is a meringue with character.

The favorite nuts for the Dacquoise cake

• Almonds: The infallible classic. If you are looking for a Dacquoise of Almendras Good traditional, this is the way. They have a subtle, sweet taste, and a perfect texture when they are processed well.
• Hazelnuts: For fans of intense flavor. Toasted hazelnuts have an irresistible perfume and combine wonderful with fillings of Chocolate o Praliné. And Dacquoise de Avellanas + Chocolate ganache = insured success.
• Walnuts: Ideal for those who love flavors a little more Rustic and deep. Eye that They are a bit more oilyso it is not necessary not to pass with the grinding so that they do not release too much fat.
• Pistachos: The touch of total sophistication. Not only for the Divine green color that give the preparation, but because their Unique flavor Convert any dessert into high pastry. Of course: they are more expensive, so using them is a small luxury.
• Castañas de Cajú (Anacardos): If you are looking for something different and slightly exotic, try with Cajú. Its flavor soft and buttery It looks great with stuffed with tropical fruits, such as Mango or Maracuyá.

3 secrets so that the nuts of the Dacquoise are perfect

1. Always toast before using: About 8-10 minutes in the middle oven (160-170 ° C) are enough. Tostado enhances the flavor and dries natural oils a bit, causing them to be better processed.
2. Carefully process: The idea is not to be a paste, but a finite flour. The ideal is short And if you start to cake, you can add a teaspoon of impalpable sugar (icing sugar) to absorb moisture.
3. School the flour: It helps that there are no large lumps in the mixture and that the merengue dacquoise It integrates more even.

The best filling options for Dacquise

• Caramel sauce: It is a classic that never fails, especially in Latin American lands. The sweetness and creamy texture of the dulce de leche combine perfectly with the crispy merengue dacquoise. Tip: Better use Dulce de Milk so that it does not overflow.
• Crema chantilly: If you are looking for something cooler and light, the crema chantilly It is ideal. His softness balances the sweetness of the Dacquoise and It allows to incorporate fresh fruits such as strawberries, raspberries or mangoes In the assembly. A perfect option for summer desserts.
• Chocolate ganache: For chocolate lovers, a ganache It is very unctuous is a safe bet. You can use semi bitter chocolate so as not to emphas White chocolate ganache For a more delicate and sweet dessert.
• Fruit mousse: Another spectacular filling is mousses ligerasespecially of acidic fruits such as Mango mousse, Maracuyá, lemon or raspberry.
• Butter cream (buttercream): For those who love well loaded desserts, a good buttercream It can be an excellent choice. Of course: choose a version not too cloying or flavored by coffee, vanilla the liquor To add a gourmet touch.

The 10 commandments to prepare the best Dacquise

1. Beat the whites at room temperature: It is not a whim. The cold whites take much more to mount and do not reach the same volume.
2. An intelligent shake: Start beating the whites at low speed. This helps form more stable air bubbles. When they are already foamy, just there raising the speed.
3. The sugar from a little: Nothing to throw all the sugar of one. You have to add it in the form of rainslowly and in several batches, so that the meringue takes strength and brightness.
4. Firm but not dry meringue point: The meringue must be firm, make peaks that do not fall, but stay wet, like a dense cream.
5. SOCIED DRYS: Almond flour and impalpable sugar have to be sifted yes or yes. This Avoid lumps that later ruin the perfect texture of the Dacquoise. And in addition, it facilitates mixing without the clear ones.
6. Wrapping movements: When the dried to merengue are added, the blender must be forgotten. Grab a spatula and mix with enveloping movements, from the bottom up, turning the bowl. The idea is to keep all that air that cost so much to obtain.
7. Even discs: A call is Draw butter that we seek to achieve. Then turn the paper (so that the pencil does not touch the dough) and there put the meringue. Thus more even and professional records come out.
8. Baked: Dacquoise’s recipe is cooked in the middle oven (170ºC) for between 20 and 30 minutes. The idea is that Lose moisture without browning too much. If the oven is very strong, it is taken outside and is raw inside.
9. Let cool in the oven: When the oven goes out, leave the Dacquise inside, with the door barely ajar. Thus he finishes drying and does not suffer an abrupt change of temperature that could crack or moisten it.
10. Assemble the dessert at the time of serving: The enemy is moisture! The Dacquise is crispy Thanks to your dryness. If you fill a long time before, absorb the moisture of the filling and lose that magic. Ideally, assemble the cake or dessert for a little while before serving.

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Receipa de Dacquoise de Almendras

Yield: 2 approximately 22 cm albums (or 3 smaller)

Preparation time: 45-50 minutes

Ingredients

• 150 g of egg whites (approx. 5 clear)
• 150 g of common sugar
• 150 g of impalpable sugar (icing sugar)
• 150 g of almond flour (they can be other nuts)
• 1 pinch of salt

How to do Dacquoise step by step

1. Preheat the oven at medium temperature (160-170 ° C).
2. Beat the whites with blender and a pinch of salt until they spoke.
3. Add the rain in the form of rain and continue beating until firm meringue.
4. Mix almond flour with impalpable sugar (save a little to the end) and sift the mixture twice to ensure that it is well aerated.
5. Integrate the dry to merengue with enveloping movements with the help of a spatula, until a homogeneous and light preparation is achieved.
6. Place the mixture in a sleeve and build the discs on plates with butter paper. If manga is not available, draw the circles on the opposite side of the paper and extend the mixture following the contour.
7. Sprinkle with reserved impalpable sugar and bake for approximately 20-30 minutes, until they are dry to the touch and barely golden.
8. Let cool completely before manipulating. Use as a base and fill with fruits, creams, dulce de leche or ganache.