Friday, February 1, 2019

Firecracker Dacquoise

(yields 16 dacquoise) 

220g egg whites
60g fine sugar
120g Almond powder
100 Icing sugar
30g Blue Jacket Cake Flour
6g red yeast powder 

Coconut ganache
270g chocolate covertures (68%)
270g coconut cream
Pinch of salt
1 tsp vanilla oil 

1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, cake flour, icing sugar & red yeast powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with some extra icing sugar.
4. Bake in a preheated oven at 180C for 15mins. Set aside to cool before sandwiched with fillings. 

1. Heat coconut cream with a pinch of salt in a small saucepan over medium low heat.
2. Pour the heated coconut cream over the chocolate covertures & let it stand for 2mins.
3. Stir the mixture together till smooth & glossy. Add in vanilla oil. Stir till incorporated.
4. Let the mixture cool & thickened before use.

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