Better Coconut Dacquoise Recipes

COCONUT DACQUOISE CAKE RECIPE

Steps:

• , preheat oven to 345 F/175 C. Using an electric mixer, whisk egg whites with one pinch of salt and gradually add granulated sugar until the meringue is firm and glossy. Mix almond flour, coconut flour, sifted powdered (icing) sugar and all-purpose flour in a separate bowl. Add dry ingredients to the beaten whites and combine with a rubber spatula.
• Butter an 8 inches/20 cm round cake ring and place it on the parchment paper. Transfer the preparation in a pastry bag with Ateco plain pastry tip 809 and make a spiral at the bottom of the cake ring. Begin piping in the center and end at the edges of the ring. Pipe large balls in the direction towards the center. Bake for about 20 to 25 minutes until slightly browned.
• To make the diplomat cream, mix egg yolks with sugar and corn starch, using a hand whisk. Bring milk in a saucepan to boil, and add the boiling liquid to the egg yolks mixture continually stirring. Bring the preparation back to the pan and cook over medium heat, continuously whisking until the cream thickens. Pour the cream on a shallow plate, cover with a plastic film in contact and let it cool down. Whisk the whipping cream and mix it with the cooled cream.
• To assemble the coconut dacquoise, sprinkle the cake with powdered (icing) sugar. Using a pastry bag with the same plain tip, push the diplomat cream in a spiral on top of the dacquoise. Arrange red fruit on top of the cream and sprinkle with powdered (icing) sugar. With a silicone brush, apply the apricot preserves all around the cake base and sprinkle with the shredded coconut.

DACQUOISE

Steps:

• Position the oven racks in the upper, middle, and bottom part of the oven, then set the oven to preheat to 150 °C. Line three 21 cm round baking pans or trays with parchment paper or, if you are using trays, draw a 21 cm diameter circle on each. Set aside.
• In a small bowl combine hazelnuts, 100 grams of caster sugar, and cornflour. Whisk egg whites with a pinch of salt at medium speed for 2 minutes. Increase the speed to high, and with the mixer running, gradually add 200 grams of sugar until stiff glossy peaks. Fold the hazelnut mixture into the meringue.
• Spoon the meringue into a piping bag fitted with a 1.5 cm plain tube. Pipe a spiral of meringue starting from the center of each drawn circle and working outwards. Bake for an hour, rotating the upper and bottom baking tray after 30 minutes, so they cook evenly. Turn off, and leave the meringues to cool down in the oven with the door slightly open.
• To make chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until hot, just simmering, but not boiling and pour over the chocolate. Let sit for a minute and then stir until smooth. Cool to room temperature, then refrigerate until it thickens. Fill the piping bag fitted with a medium star nozzle with ganache and set aside.
• To make the custard, bring the milk to a boil over low heat. Whisk the egg yolks, sugar, and coffee and chicory essence, then whisk in the cornflour, a tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour the mixture back into the pan. While constantly whisking, bring to a boil, then decrease the heat, and let it simmer for 2-3 minutes until thick and smooth. Remove from the stovetop and wait an hour for it to cool. Once the custard is chilled, fold in softly whipped cream.
• Whip the cream until soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.
• Melt sugar in a small frying pan (without stirring). Cook until golden caramel color, or until a thermometer registers 300°C. At that point add the whole hazelnuts and lemon juice, and stir with a wooden spoon until well blended. Pour the mixture onto a baking tray lined either with baking paper or silicone. Using two teaspoons form 12 pieces of hazelnut praline. Wait for it to cool completely before use.
• Position one meringue layer on a large serving plate, then in an even layer, coat it with one-third of the coffee cream. Place a second meringue layer on the cream to cover, then spread the top part with half of the coffee cream. Top with the third meringue layer, coat the sides of the cake with the coffee cream. Press roasted and chopped nuts into the sides of the cake. Pipe 12 swirls of the ganache onto the top outer edge of the cake, taking care they are evenly spaced, then place a piece of praline on each.

RED, WHITE AND BLUE (WHITE CHOCOLATE MOUSSE, BLUEBERRY GELEE, COCONUT DACQUIOSE WITH HAZELNUT COOKIE)

Steps:

• For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil. Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate. Allow it to sit a minute, then emulsify with a whisk. Add the gelatin and sweetened condensed milk and stir to combine. Color to the desired shade of red with the red gel paste. Hold at 86 degrees F.
• For the gelee: Combine the sugar and pectin in a small bowl. Add the glucose to the blueberry puree and warm in a small pot. Add the sugar/pectin mixture to the puree and bring to a boil. Remove from the heat and strain. Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze.
• For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment. Carefully pour the hot sugar syrup into the yolks while whisking. Fold the whipped cream into the egg yolk mixture.
• Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval. Gently fold the melted chocolate into the cream and yolk mixture until completely combined. Fill a piping bag without a tip with the mousse. Refrigerate until ready to use.
• For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and mix. Mix in the cake flour. Wrap the dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner.
• Roll the dough to a thickness of 1/8 inch. Cut into at least twelve 3-inch stars and place on the prepared baking sheet. Bake until opaque and an even golden brown, about 15 minutes. Cool on the sheet on a baking rack.
• For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
• Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl. Set aside.
• Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the flour mixture into the meringue.
• Spread out the batter 1/8 inch thick onto the prepared baking sheet. Bake until just golden at the edges, 12 to 13 minutes.
• For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat. Let cool and then add to the prickly pear and pear purees. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.
• For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor. Strain the mixture and adjust the sweetness with additional sugar if needed.
• To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter. Fill twelve 4-ounce dome molds three-quarters full with the mousse. Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides. Fill the molds to the top with more mousse and place a dacquoise round on top. Freeze until solid, at least 2 hours.
• Place a cooling rack over a baking sheet. Unmold the domes onto the cooling rack and top with the glaze. Place each dome onto a hazelnut cookie and top with a gold petal. Drag a small spoon of raspberry sauce next to each dome. Serve a scoop of the sorbet on the side.

ALMOND DACQUOISE

Steps:

• Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
• Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
• Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
• Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).

BETTER COCONUT DACQUOISE?

Steps:

• For the Dacquoise: Put the coconut, almonds, 2/3 cups of the confectioners' sugar and the cornstarch in a food processor. Pulse until finely ground. Working with a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar at medium-high speed until soft peaks form. Beat in the remaining 1 1/2 cups confectioner's sugar, 1/2 cup at a time, then beat until the meringue is thick and glossy and holds firm peaks. Using a large rubber spatula, very gently fold in the coconut mixture. Spoon one-third of the meringue (about 2 1/2 cups) onto each outlined rectangle. Using a long metal icing spatula, spread the meringue into the meringue into smooth, even layers. Bake the meringues for 3 hours, rotating the sheets from top to bottom and front to back after 1 1/2 hours. The meringues should be golden and crisp to the touch. Let cool completely on the baking sheets on racks. (The meringues can be made 1 day ahead and kept lightly covered with wax paper at room temperature, as long as the room is dry.) For the Pineapple: Preheat the broiler, and place the place the rack about 4 inches beneath the heat. Line 2 large rimmed baking sheets with foil. Place the pineapple wedges between a double thickness of paper towels and pat dry. Arrange the pineapple wedges on the baking sheets in a single layer. Sift just enough confectioner's sugar over to coat them lightly. Broil the fruit, one sheet at a time, for 6 to 8 minutes, or until the pineapple is slightly charred in spots-turn the sheets as needed for even cooking. Cool the sheets. For the Ganache: Put the white chocolate in a large bowl. Bring the cream to a boil, then pour it over the chocolate. Let it rest for 1 minute, then whisk until the ganache is smooth. Press a piece of plastic wrap against the surface to create an airtight seal and chill, stirring occasionally, until it is very cold, about 3 hours. When the ganache is thoroughly chilled, and you are ready to assemble the dacquoise, beat the ganache with a mixer (use the whisk attachment or a hand mixer) until it is light and fluffy, but don't overbeat. To Assemble the Dacquoise: Set out a serving plate or cut a 12 x 6 inch piece of cardboard. Place 1 meringue rectangle flat-side down on the plate or cardboard and, using a long metal icing spatula, spread 3/4 cup of the ganache thinly over it. Cover the ganache with a single layer of pineapple wedges (about 24 wedges in 3 rows of 8). Repeat with another meringue, more ganache and more pineapple. Top with the third meringue, and cover the sides and top the sides of the cake with the remaining ganache. Press the toasted coconut onto the sides of the cake. Arrange the remaining pineapple decoratively over the top of the cake. Refrigerate the dacquoise for at least 4 hours, or up to 6 hours, before serving.

COCONUT DACQUOISE

Steps:

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