Dacquoise aux fruits (mixed fruit-white chocolate Dacquoise)

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dacquoise_multifruit_v1 (3 of 6)
dacquoise_multifruit_v1 (1 of 6)
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Written by ben

We went to Shinsaegae lately and Rae could have a taste of a pistachio dacquoise.
Dacquoise is a kind of biscuit made with nuts. It is soft and crunchy at the same time.
You can make it with pistachio, hazelnut, wallnut…
Since then, I wanted to make also a dacquoise, but also something refreshing.
I opened my recipe book -mastering the fundamental of french pastry by Ch. Felder- and picked up this recipe.
In this recipe, you make an hazelnut dacquoise which remind you the taste of praline. It just hit the spot!
I bought some canned fruit at Bangsan market for 2500 won but just after I fund the same can at the hallin mart near our house. So I guess you can find canned fruit everywhere in Seoul for cheap.
I fund small bottle of Cointreau for 5500 won, perfect if you don’t want to buy a big bottle. It is the 60 degrees version for pastry applications. The regular one is about 40 degrees.
I also bought one box of ripe strawberry for 2500 won.

It is also surprisingly quick to make, about one hour!

I divided the recipe per 2, as usual, to make everything fit our small metal square -18 per 18 cm instead of 40 per 30 cm-.

16 per 12 inch (40 per 30 cm) cake.
Prep: 1 hour
Bake: 15 to 20 mins. per dacquoise layer.
Freeze: at least 2 hours

hazelnut 300g
confectioner sugar 175g
egg whites (about 10) 300g
granulated sugar 80g

2 gelatin sheets (4g)
White chocolate 250g
2 egg yolks (40g)
1 vanilla bean
milk 1cup (25cl)
3 tbsp Cointreau or orange liqueur

150g canned pears, diced
150g diced pineapple
150g cherries
150g peaches
400g raspberries
-Instead of these fruits, I replaced everything by canned fruits and since it is difficult to find raspberries in South-Korea, I replaced it by strawberry. The result is probably less fruity but we do with what we have.-

1 small jar quince jelly
-I used apple jam-

cointreau (1 of 1)
You can buy this small bottle of cointreau at Bangsan Market instead of buying a big one

Preheat the oven to 180 degrees C.
Line 2 baking sheets with parchment paper.
Bake 130g of hazelnut for about 10 minutes, until lightly toasted. Leave the oven on.
Let it cool and rub of the skin with a kitchen towel.
Coarsely chop the toasted hazelnut in a food processor. Transfer to a large bowl.

Grind the remaining hazelnut with the confectioners’ sugar in the food processor.
Stir into the chopped hazelnut.

Whip the egg whites with a little granulated sugar and whip until firm and glossy.
Gently fold in the hazelnut mixture.
Spread the hazelnut dacquoise in a layer on the baking sheets.
Bake for 15-20 minutes, until lightly browned.

Soak the gelatin sheets in cold water.
Place the white chocolate in a bowl with the softened gelatin.
Place the egg yolks in a bowl.
Split the vanilla bean and scrape out the seeds.
Bring the milk and vanilla bean and seeds to a boil in a medium saucepan over medium heat.
Remove the pan from the heat, whisk the milk into the egg yolks.
Return this custard to the saucepan and cook over low heat, stirring constantly.
Make the test to be sure it is thick enough.
It should register between 75 to 82 degrees C.
Pour the custard into the white chocolate. Stir until smooth.
Whisk in the Cointreau.
Whisk the cream until firm peak.
Check if the white chocolate is set. If it is set, melt it.
Gently fold the white chocolate custard into the whipped cream.

Cut the dacquoise using the cake ring as a template.

Line a baking sheet with parchment paper. Place the cake ring on the prepared baking sheet.
Spread fruits in the ring.
-Next time, I will probably mix the fruit in the bavarian cream since if you spread only the fruit first as mentioned in the recipe, they gonna stay on top of the cake and some small holes can appear between fruits if you don’t pray the bavarian cream carefully everywhere.-

Pour 2/3 of the bavarian cream over the fruit and smooth it.
Place one dacquoise on top and pour the remaining cream over the top.
Lightly press the other dacquoise on the cream.

Freeze the cake for at least 2 hours.
-I froze mine overnight and it took one all day to unfreeze in the fridge for the strawberry part.

Remove the cake from the ring.
Melt the quince jelly over low heat. Lightly brush it on the cake.

dacquoise_multifruit_v1 (2 of 6)


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