DACQUOISE

BASIC FRENCH PASTRIES
DACQUOISE
Preparation time	Cooking time	Total time	Student
30 mins	12-16 mins	1 hour	2

Dacquoise
Ingredients	Quantity (Gr)
Egg whites	112.5
Sugar	37.5
Ground Hazelnut	100
Icing sugar	112.5
Total	387.5

1 recipe for 2 students

               Procedure:

1. Whip egg whites and sugar until meringue becomes white,

shiny and firm

2. Gently add icing sugar and hazelnut / almond / pistachio

powder (same quantity of each)

3. Using a piping bag or palette knife, spread 1cm thick on a

baking tray and sprinkle with chopped dry nuts

4.sieve icing sugar on it

         5. Bake in deck oven at 190°C for 12-16mins, 6cm diameter

         6.cut with the ring

Crème au Beurre
Ingredients	Quantity (Gr)
Egg whites	2 nos
Sugar	125
Water	25
Anchor Butter, softened	158
Nescafe	QS
Total	307

1 recipes for 2 students

              

               Procedure:

               1. Make an Italian meringue with egg whites, sugar and water

               2. When meringue is ready and still warm, add soften butter

and continue to whisk until creamy and cold

               3. Add Nescafe (dissolve in small portion with warm water) to
              flavour

       Finishing:

       Star nozzole finishing, pipe outside to inside

       Snow powder

       Putting chocolate deco is an optional