CHOCOLATE ESPRESSO DACQUOISE
Steps:
- add half of milk to yolk to temper, then add to remaining milk and heat to thick consistency.cover refrigBefore using, warm gently to room temperature in microwave. Stir together amaretto and espresso powder;Using paddle, beat butter until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes 6.make ganache. Set aside to cool 7. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. eat trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.) 8. Place 3 rectangles on wire rack spread 1/4 cup ganache evenly over surface of each meringue. RefrigerateSet aside remaining ganache. 9. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top and sides of cake making smooth box. Refrig. Rewarm ganache, pour over cake spreading sides (doesn't have to cover completely). Garnish top with hazelnuts. Holding bottom of cake with 1 hand, gently press almo
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rabindar Mandal
[email protected]Not my favorite.
Rabby rahoman
[email protected]Meh.
Namayengo Tracy
[email protected]I was disappointed with this dacquoise. The layers were dry and the espresso buttercream was too strong.
Devante Leon
[email protected]This dacquoise is a bit too sweet for my taste, but it's still very good.
Atuahene Vivian
[email protected]Yum! This dacquoise was the perfect dessert for my dinner party.
Sopon Khan
[email protected]This was my first time making a dacquoise and it was a success! Thanks for the great recipe.
asad qureshi qureshi
[email protected]Loved this dacquoise! It was easy to make and turned out beautifully.
Bts Shorts
[email protected]This dacquoise was delicious! The chocolate and coffee flavors were perfectly balanced and the texture was amazing. I would definitely recommend this recipe.
Shani Rana
[email protected]I was disappointed with this dacquoise. The layers were dry and the espresso buttercream was too strong. I won't be making this recipe again.
Mafaz Mjm
[email protected]This dacquoise was a bit too sweet for my taste, but it was still very good. The chocolate and coffee flavors were well-balanced and the texture was perfect.
rehana Akter
[email protected]I'm not a huge fan of coffee, but I still enjoyed this dacquoise. The chocolate flavor was very prominent and the espresso buttercream was subtle. The texture was also very light and airy.
Md.Mosiur Rahoman
[email protected]This dacquoise was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious dessert that everyone loved.
James Tahoe's
[email protected]I love chocolate and coffee together, so this dacquoise was right up my alley. The flavors were perfectly balanced and the texture was amazing. I will definitely be making this again.
abeer fatima
[email protected]This was my first time making a dacquoise and it turned out great! The instructions were easy to follow and the results were impressive. The dacquoise was light and airy, and the espresso buttercream was rich and creamy.
The Wizard
[email protected]I made this dacquoise for a special occasion and it was a hit! The presentation was beautiful and the taste was even better. The layers were perfectly balanced and the espresso buttercream was the perfect finishing touch.
Oscar Hill
[email protected]This dacquoise was a delightful combination of chocolate and coffee flavors. The layers were moist and flavorful, and the espresso buttercream was the perfect complement. I would definitely recommend this recipe to anyone who loves chocolate and coff