CHOCOLATE ESPRESSO DACQUOISE
Steps:
- add half of milk to yolk to temper, then add to remaining milk and heat to thick consistency.cover refrigBefore using, warm gently to room temperature in microwave. Stir together amaretto and espresso powder;Using paddle, beat butter until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes 6.make ganache. Set aside to cool 7. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. eat trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.) 8. Place 3 rectangles on wire rack spread 1/4 cup ganache evenly over surface of each meringue. RefrigerateSet aside remaining ganache. 9. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top and sides of cake making smooth box. Refrig. Rewarm ganache, pour over cake spreading sides (doesn't have to cover completely). Garnish top with hazelnuts. Holding bottom of cake with 1 hand, gently press almo
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Zuri Shields
[email protected]Overall, I thought this dacquoise was a good recipe. It was a little time-consuming to make, but the end result was worth it.
Crystal Hill
[email protected]This dacquoise is a bit too sweet for my taste. I would recommend using less sugar in the cake batter and the espresso buttercream.
corner stone
[email protected]I'm not a big fan of chocolate, but I really enjoyed this dacquoise. The espresso flavor is strong, but it's not overpowering.
Ladla Munda
[email protected]I made this dacquoise for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had.
Death Death
[email protected]This dacquoise is so rich and decadent. It's perfect for a special occasion, but it's also great for a simple dessert after dinner.
Tiaan Visser
[email protected]I'm not a fan of coffee, but I still enjoyed this dacquoise. The chocolate flavor is dominant, and the espresso just adds a hint of bitterness.
Nad Agyei
[email protected]I followed the recipe exactly, but my dacquoise didn't turn out as well as I hoped. The cake layers were a little dry, and the espresso buttercream was too runny.
Pholani Nkanyiso
[email protected]I was a little skeptical about the combination of chocolate and espresso, but I was pleasantly surprised. The flavors work really well together, and the dacquoise is not too sweet.
Pak Great
[email protected]This dacquoise is a bit time-consuming to make, but it's worth the effort. The end result is a stunning and delicious cake that's perfect for any special occasion.
Peyman Aziz
[email protected]I made this dacquoise for a special occasion, and it was a showstopper! Everyone raved about how delicious and beautiful it was.
Jaidyn Mickus
[email protected]The dacquoise turned out perfectly! The cake layers were moist and flavorful, and the espresso buttercream was rich and creamy. I would highly recommend this recipe.
John Gonzalez
[email protected]I'm not much of a baker, but this dacquoise was surprisingly easy to make. The instructions were clear and concise, and the end result was impressive. My friends and family loved it!
Uduma Gideon
[email protected]This dacquoise was a hit at my dinner party! The combination of chocolate and espresso was divine, and the dacquoise itself was light and fluffy. I will definitely be making this again.