{"id":5052,"date":"2015-04-04T00:49:37","date_gmt":"2015-04-03T22:49:37","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=5052"},"modified":"2015-04-04T00:49:37","modified_gmt":"2015-04-03T22:49:37","slug":"recipe-dacquoise","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/meringues\/recipe-dacquoise","title":{"rendered":"Recipe: Dacquoise"},"content":{"rendered":"

I know, I know, this is not a good-looking cake<\/strong> at all. The reason is: it’s not a cake, nor anything finished to be eaten “as is”.<\/p>\n

\"Recipe-Dacquoise-Step22\"<\/a><\/p>\n

It is a dacquoise<\/strong>, often used as base<\/strong>, hidden inside scrumptious mousses or creams: it is not beautiful, but it’s sweet and crunchy<\/strong>.<\/p>\n

A dacquoise<\/strong>, pronounced “dah-kwaz” (which in English sounds like the name of a late 90’s rapper) is a pastry fundamental<\/strong> coming from Dax, a city in the south-west of France<\/strong> and is\u00a0halfway between a\u00a0meringue and a\u00a0macaron<\/strong>, although it is baked at higher temperatures (180\u00b0C).<\/p>\n

\"Recipe-Dacquoise-Step07\"<\/a><\/p>\n

For modern tortes<\/strong> (entremets), made up mostly of creams and mousses, a dacquoise is a great crunchy addition<\/strong> and brings in the additional flavour of nuts<\/strong> or other dry fruits (for example hazelnuts, walnuts, pistachios but also shredded coconut<\/em>).<\/p>\n

\"Recipe-Dacquoise-Step11\"<\/a><\/p>\n

If you have no idea what to make with this, you can bake multiple rounds and fill them with a mousse or a ganache or any cream you want. Otherwise, you can also check out the recipe of my Chocolate Royal<\/strong> (coming soon!)<\/p>\n

\"Recipe-Dacquoise-Step23\"<\/a><\/p>\n

 <\/p>\n

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Dacquoise<\/h2>\n
\n \n \"\"Print recipe<\/a>\n