Coconut Dacquoise Cake Food

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.

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 CAKE

Steps:

• For Meringue Japonais:.
• In food processor fitted with steel blade, combine 3/4 cup nuts and 3 tablespoons sugar (reserve remaining sugar). Process by "pulsing" on-and-off just until nuts are finely ground. Place in a small bowl. Add cornstarch and mix in thoroughly with fingers. Cover and set aside.
• Adjust racks to divide oven into thirds; preheat oven to 225 degrees F. Line two large (17" by 12") baking sheets with parchment paper. On each piece of parchment, trace a 10" diameter circle. Set aside.
• Make sure that large bowl of electric mixer is absolutely clean and grease-free; place room-temperature egg whites into this bowl. Fit mixer with whisk beater, if available. Sift cream of tartar into egg whites. Start beating whites at low speed, then gradually increase speed to high. Beat until whites are increased in volume and very foamy.
• Gradually, add 1 cup sugar about 2 tablespoons at a time, reducing mixer speed to low while adding and sprinkling in each addition. Increase speed to high in between additions, and beat for about 15 seconds. When all sugar has been added, increase speed to high, and beat meringue just until stiff peaks form. It will be very thick. Remove from mixer. By hand, with large spatula, fold in ground nut mixture only until combined.
• Now, working quickly, place small dabs of this meringue under the parchment paper at two opposite corners on each baking sheet, then replace parchment paper on sheet (the meringue will keep the parchment from sliding around). Place about half the meringue in the center of each traced circle. With a flat knife or large offset spatula, spread meringue out so that it just touches the traced circle on each piece of parchment. Make meringue surface as even as possible for each circle, but don't fuss with either for too long. As soon as one circle is done, place in preheated oven, then go back and form second circle, working quickly. Once second meringue circle is in oven, start timing. Bake the meringue disks for 2 hours, switching baking sheets back-to-front and rack-to-rack only after 90 minutes (do not open oven door before that time, or meringues may crack). TURN OVEN OFF, but allow meringues to dry out further in turned-off oven for at least 2 hours (overnight is is ok). At any time while meringues are baking or drying out, finely chop reserved 1/2 cup toasted, cooled nuts; set aside, covered.
• When meringues have dried out for at least 2 hours, remove from oven. Very gently peel parchment paper from baking sheet; place parchment paper, with meringue still on it, on cooling rack. Cool completely. Now, place 10" diameter corrugated cardboard cake circle on top of one meringue. With large, very sharp, thin-bladed serrated knife, trim meringue circle, if necessary. To do so, work with a small section at a time, and saw overhanging edge of meringue very gently back-and-forth. Do not press knife down into meringue, and do not press down on cardboard cake circle. After trimming, loosen meringue from parchment with a long, thin, stiff-bladed spatula. If assembling dacquoise immediately, leave meringue circle on cooling rack. Otherwise, wrap airtight for storage. Repeat with other meringue disk.
• To assemble dacquoise, have ready finely chopped nuts and a flat-bottomed serving plate or foil-lined corrugated cardboard circle at least 10" in diameter. For ganache: Combine finely chopped chocolates and salt in medium heatproof bowl. Place over hot water on low heat (water should not touch bottom of bowl); stir frequently until almost melted. Remove from heat and hot water; stir until smooth. All at once, add sour cream. With hand-held electric mixer at a low speed, beat in sour cream. If sour cream is at all cold, ganache will lump. If this happens, replace bowl over hot water and beat at a low speed almost constantly just until ganache is smooth. Remove from heat and hot water. Beat in vanilla. If ganache is too thin, allow to stand at room temperature, stirring occasionally, until of good spreading consistency. Otherwise, use immediately. Place a small dab of ganache in center of serving plate or foil-covered cardboard circle. Place the worse-looking of the two meringue circles, right side up, on the serving plate. By large spoonfuls, place about 3/4 of the ganache on top of the meringue circle; spread quickly to form an even layer. Place other meringue circle on top, right side up; press GENTLY to compact very slightly. Frost sides of dacquoise smoothly with remaining ganache (the top of this pastry is not frosted). Quickly, before ganache sets, coat sides with the finely chopped nuts, pressing them into the ganache lightly. Place in refrigerator. Chill at least 2 hours before serving.
• To cut, use a large, sharp, straight-edged knife. Rinse the blade under hot water and dry it after every other cut or so. Allow the cut dacquoise to stand at room temperature for about 20 minutes, loosely covered, before serving. Just before serving, sift unsweetened cocoa powder (preferably Dutch process) very lightly over the top of each slice. Store any leftovers in refrigerator, tightly covered.

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.

DACQUOISE

Steps:

• This is how the original was posted!
• Cream all ingredients together for meringue shell and fill with filling.
• Bake at 400 for 10 min until set.
• Serve cooled.
• THIS is how I believe it should read:.
• Preheat oven to 375'F.
• Prepare 3 9" circles of baking paper on baking trays.
• Mix together the ground almonds & cornstarch.
• Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
• Very slowly add the sugar while continuing to beat until stiff.
• Fold in the cornstarch & almond mix.
• Spread evenly on the three circles and bake for 20mins until golden brown.
• Cool and when ready to assemble remove from paper.
• For Filling:.
• Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
• Add the cocoa and sugar and beat for about 4mins until fluffy.
• Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
• Chill for about 30mins.
• Whip cream, sugar & vanilla together for topping and covering sides.
• To assemble:.
• Place a circle of meringue on a flat plate.
• Spread over half of the butter cream.
• Place second circle on top and spread over remaining butter cream.
• Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
• You can also place an almond or a chocolate leaf on each rosette if liked.