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Posts tagged ‘mocha dacquoise’

Mocha Dacquoise Cake And The Winners Of the Giveaway

I usualy try to keep my posts consise, short,  but this one requires a lot of explanation so in advance let me apologize. This was quite an ordeal, the cake did not turn out exactly like I wanted, there were a few bumps in the road, as a matter of fact I had to keep changing things as I went along. The fillings were a disaster, I originally had the idea to use a Mocha Mousse as one of the fillings which sounds good in theory, but in practice not so much. When I put the mousse on the bottom layer and placed another layer on top of it and gently pressed down it oozed out all over the sides, it was not firm enough. The dacquoise although they feel firm in reality are fragile, very fragile. The French Buttercream was a disaster. I beat the egg yolks until tripled in volume and were thick and light in color. I brought the sugar syrup to 265 which is really past the hard ball stage on the thermometer, with the mixer running drizzled the hot syrup down the side of the bowl as directed, two problems with this 1. the sugar syrup when it hits the side of the bowl hardens so I moved it away from the side of the bowl and 2. the beater flung hardened sugar strands everywhere. OMG, it was a mess. I managed to make it adding the butter in pieces until combined. I had sugar candy stuck on the side of the bowl and sugar strands wound around the whisk from when the syrup hit it. Because the syrup was hard ball stage the buttercream was very stiff, which I guess is a good thing because it stays put unlike the mousse. Last minute I also made a buttercream recipe I saw on Food52 from Merrill Stubbs. It is a quick and easy version of a French buttercream using egg yolks, butter, powdered sugar and flavoring of your choice. It takes about 10 minutes to make is silky and thick and really a great frosting or filling. This went in as a filling, it wasn’t quite enough for a thick layer of filling but at this point it was ok. To cover up all the imperfections I frosted with the Chantilly but used my recipe for stabilized whipped cream frosting.

I tried the recipe from Saveur for the Dacquoise and failed pretty badly, not exactly sure what happened. The batter was runny, the dacquoise were like thin crisp mishapen sugar cookies. I know there is supposed to be a crispness but this was more cookie like.  IMHO I think there is too much sugar in the recipe. It’s also possible I over processed the almonds and sugar. The batter spread and didn’t look anything like the photo’s (sorry no photo’s) and video’s I’ve seen of how to make Dacquoise and certainly didn’t look like the one in the Saveur video (the video is included in the link above). Humph… I decided to search for another recipe and found one from Fine Cooking that looked good. It seemed pretty simple, the proportion of the ingredients sounded right and loved that it used hazelnuts and almonds (love hazelnuts).

misshapen, flat and really crisp first attempt

Second attempt, instead of rounds I made a rectanglar cake.  The recipe from Fine Cooking is wonderful, the batter is perfect, holds it’s shape when piped onto the baking sheet, I feel like this will be a success. The batter is super easy, and quick to put together. I have actually become quite good now at the dacquoise. Because one of the layers bit the dust, I quickly made a half a recipe which I can now make without even looking at the recipe and put it on top.

Final Analysis:

Perfect batter, ready for the long bake

Dacqoise

From Fine Cooking

1/2 cup toasted hazelnuts

1/2 cup toasted almonds

1 1/3 cup powdered sugar

1/8 tsp kosher salt

6 egg whites

1/3 cup granulated sugar

French Buttercream

7 large egg yolks (about 1/2 cup)

12 oz- 3 sticks usalted butter softenend

2/3 cup strong coffee

1 cup (7 1/2 oz) sugar

 Chantilly

2 cups heavy cream divided

2 1/2 tsp cornstarch

1/4 cup confectioners sugar

1 1/2 tsp vanilla extract

Buttercream

Recipe on Food52 by Merrill Stubbs

6 oz soft unsalted butter

2 egg yolks

2/3 cup confectioners or powdered sugar

1 tbs vanilla extract

Put all the ingredients in the bowl of the stand mixer fitted with the whisk attachment and beat until thick, silky and spreadable. Thats it, so easy!!

Instructions

Dacquoise

Pre heat oven to 225 degree’s and position a rack in the middle of the oven. Draw three 10×3 rectangles onto parchment paper, turn over and place on sheet pan spray with cooking spray, butter or oil and set aside.

Add the hazelnuts to food processor and pulse just until it is a fine powder, no longer otherwise it will turn to paste. Next pulse the almonds the same way. Place the nut flour in mixing bowl and sift the powdered sugar over and add the salt. Stir with rubber spatula to combine.

In stand mixer fitted with whisk attachement beat the egg whites for 3-4 minutes until there are soft peaks. Add the granulated sugar in 3 additions beating well after each addition and the egg whites are thick and glossy and hold a stiff peak.

Sprinkle the nut mixture on top and gently fold into the meringue until combined. The consistency will be thick and gooey. You can either use a piping bag with a 1/2 inch plain tip or spread the batter in the rectangles 3 inches apart as they will expand.  Place in the oven and bake for approximately 2- 3 hours or until they are firm to the touch. Turn off the oven and let them sit with oven door closed for 6 or more hours. NOTE: Although the recipe does not say to, I rotated the pans every now and then to ensure even browning. I used 2 sheet pans because I was afraid they would run (they didn’t) and the pan on the lower rack browned more quickly. Also the dacquoise were done at just slightly over 2 hours, so I turned off the oven and let them sit for about 6 hours. After turning off the oven I waited about 20 minutes and then gently loosed them. Believe me, it helped greasing the parchment they gave way easily and there was no sticking.

 French Buttercream

In a high sided saucepan over medium heat, add the coffee and sugar, set a candy or deep fry thermometer in the pan and cook until it reaches 265 degrees.

Meanwhile in the clean bowl of a stand mixer whip the egg yolks until tripled in volume and the color has lightened significantly, approximately 8 minutes.

Once the syrup has reached the temperature, remove and slowly pour the mixture into the yolks, whisking on medium low speed. Continue to run the mixer for 20-30 minutes, letting it cool completely. Once fully cooled, add the butter one tbs at a time, whisking until fully incorporated after each addition. The buttercream will thicken noticeably when all the butter has been fully incorporated.

Chantilly

To a small saucepan add 1/2 cup cream, whisk in the confectioners sugar and corn starch. Cook on medium heat until the mixture thickens. Immediately remove from the heat, scrape into a bowl and set aside, stirring frequently until cooled completely.

Place 1 1/2 cup cold heavy cream in mixing bowl and start beating using either whisk attachment on your stand mixer or hand held is fine also, add the cream cornstarch mixture and flavoring of your choice, continue to beat until thick and stiff peaks form. Cover and refrigerate until ready to assemble the cake.

Assembly

The layers were not even at all, some were smaller, some larger, there was some overhang and the layer that had the failed mousse attempt was cracked and broken. Dacquoise is very fragile and does well when filled and covered and refrigerated overnight or longer. Because the layers were uneven in size I trimmed them with kitchen shears as a knife just doesn’t cut it. The pieces and crumbs I pressed into the bottom layer that had some canyon size gaps, mixing with a little of buttercream from the sides of the cake. Talk about kitchen hacks, this cake was hacked every step of the way.

Anaylysis:

Will I ever make this again, maybe. The perfectionist in me wants to keep making it until I get it right but it literally was hours and days of work. The dacquoise I have down pat and it’s really not hard. I don’t think I will ever make the French buttercream again, it’s just not worth the effort and the results did not knock my socks off. I really like Merrill’s shortcut version of a French Buttercream, it tastes almost exactly like it, it’s fool proof, quick and easy. All in all I actually loved the challenge, it didn’t matter that it was a partial fail, I learned a lot and made something with a fair degree of difficulty and it was edible, I learned what to do and what not to do, what works and what doesn’t. Because of that I view this as a success for the simple fact that I did it! Tasting it though, it did kind of knock my socks off, the cake is delicious, the dacquoise retained its crunch kind of a melt in your mouth crunch and I am really glad I used hazelnuts. Ok maybe I will make it again.

The Winners

Selected by feeding everyone’s names into Random.org the winners of the cookbooks are and Annie@Give me meatloaf and Teagan@Teagans Books. Congratulations to you both. Watch for an email, I will need your mailing address so we can get those books out to you asap.

Challenging Myself And A Giveaway

Photo from Saveur found online at Saveur.com Mocha Dacquoise

Once a upon a time I was very active in recipe contests, they challenged me, inspired me and forced me to think outside the box. Food52 still has contests, not as often as before but they are still there and Whole Foods ended their contests a few years ago. Give me an ingredient and challenge me to come up with an original or semi original recipe using it and it excited me. Those days are but a memory now as I haven’t really participated in a while. Blogging is a challenge and I am afraid I have fallen short of my own expectations, don’t want to be too hard on myself but if we feel like we are failing it’s up to us to do something about it. When I post a recipe I want it to be something different, even if it’s a twist on a classic there should be a new and different technique or some ingredient that is not normally used when making it. Having a repertoire of classic recipes is something every cook should have in their archives, something you make all the time, it always comes out good, you can make it blind folded so to say, without looking at the recipe. I have recipes that I use all the time, tried and true, always good but thats not challenging. One thing that I think would help to keep this blog fresh is to try to make something I’ve never made before, a recipe that will challenge my skills and hopefully will yield a good result. I have a bucket list of things I have always wanted to make, croissant, puff pastry are two things on my list, another is a Dacquoise.  I first read about this cake in Julia Child’s cookbook Baking With Julia, it kind of scared me, a lot of parts, some complicated instructions but the finished product is ethereal and delicious. Dacquoise is a cake made with almond and/or hazelnut meringue layers with different fillings, think of a macaron, it’s very similar in technique. The cake is light and if made well, a work of art. I tried making macaron and failed miserably and haven’t tried again, it is still on my list of things I must make.

In a few weeks it will be my birthday and this will be my birthday cake (God willing). I plan on taking a day off work and devoting the entire day to baking. It will be a challenge.They caution you to make the cake in advance of serving, as much as a week but at least 12 hours, the longer you let it sit in the refrigerator the easier it will be to get a clean cut.  I found a recipe from Saveur for a Mocha Dacquoise. It looks beautiful and sounds delicious. The traditional almond meringue layers with a coffee buttercream and chantilly filling. I am very excited to try this recipe and scratch it off of my bucket list.

Now for the giveaway! I want to offer one lucky reader a copy of the Food 52 cookbook Ice Cream and Friends. All you will have to do is leave a comment and you will be entered. The winner will be chosen randomly using random.org. But wait, I am feeling generous so there will be a second winner who will get the other Food52 cookbook Mighty Salads. I am sorry that I cannot send the books outside of the continental US, it is open to residents of the US only. The contest will end on May 2nd and I will post my Dacquoise even if it is a fail along with the announcement of the winners.  In an effort spice things up here, there is more in the works, giveaways and challenging recipes.

I also want to challenge you all to make something outside of your comfort zone, something you have always wanted to make but were hesitant to try. If you do make something comment here with a link to your blog and I will pick one or two recipes and re blog them. We all need to challenge ourselves and if cooking is your passion push yourself to make something new, exciting and different!