Thursday, April 3, 2008

Dangerous Dacquoise

How did this (i.e. the expansion) happen?

Deb of Smitten Kitchen had better start sending me reimbursement checks for a gym membership!

How did I do it (i.e. the expansion)?

Brown Butter Hazelnut Dacquoise with Chocolate Espresso Ganache

*ahem* - thanks, always, to Deb for helping me to bust out the control-top hose
*aHEM* - thanks to Shuna Fish Lydon for her tips

Here's the horror (okay, actually really REALLY drool-worthy) slide show:

Toasted hazelnuts:

Unsalted oRRRRganic butter (fewer hormones, smaller hip bump mutations):

...melted and browned (and since I didn't have a real vanilla pod, I added some real vanilla extract):

The "drys," per Shuna's expert instructions - ground toasted hazelnuts, powdered sugar, flour:

Five egg whites at room temperature:

Five egg whites after a lot of whipping:

Make a small emulsion with some whites and some butter, then start sifting in the dry, wet, dry, wet, dry... :

Cake pans lined with parchment paper and butter:

...gently pour in the batter:

Bake for a while...allow to cool:

...make the ganache (pour off any excess oil/fat that accumulates in ganache - otherwise you'll have a wet dacquoise fat sponge...versus the preferred moist dacquoise fat sponge), spread ganache on first layer of dacquoise, then carefully add second layer, dust with powdered sugar...and wrap for the party:

It looks like une petite couronne dacquoise, n'est-ce pas?


Dacquoise Rehash:

Why didn't it rise more in the oven?

Perhaps it had something to do with all the moisture in the Foggy City. Or did something go wrong with my egg whites? Hard to say, but oooooh did it taste good.

...Now, recovering from the excess of the last few weeks, I've gotten back to basics and am preparing sensible, easy food like the good ol' days...

Dacquoise Rehab:

Steamed Broccoli with Mustard Vinaigrette and Raw Cashews

Mmmm mmm mmm...

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