Dacquoise: Making dacquoise with sweet and salty salt caramel an
Time to get addicted to the fluffy texture and savory taste of almonds! Today's baking video introduces Dacquoise! You can also use it as a macaron sanding cream Addictive Dacquoise Recipe! Use your time at home while watching home baking videos! Use your mouth! All the recipes in the world. 10,000 recipes
4 serving
Within 90 minutes
만개의레시피
Ingredients
  • egg
    110g
  • Sugar
    40g
  • almond powder
    75g
  • Sugar powder
    55g
  • Soft flour
    20g
  • Sugar
    100g
  • whipped cream
    100g
  • Salt
    1little
  • Butter
    150g
  • Sugar
    75g
  • egg
    45g
  • Water
    30g
Video
Cooking Steps
STEP 1/14
[Dacquoise dough]
Whip the whites into a bowl and add 1/3 of the sugar when the overall white foam forms.
STEP 2/14
When the meringue is left with a whipper mark, add the second sugar, and when the whipper mark is left more clearly, add the last sugar and mix.
STEP 3/14
Add 1/2 of the meringue to the sifted powder, mix it as if cutting it with a rubber spatula, then add the rest of the meringue, mix it, and put it in a piping bag.
STEP 4/14
Place a Teflon sheet and place a dacquoise mold sprinkled with water to squeeze the dough.
STEP 5/14
After cleaning the surface with a scraper, scratch the edge with a skewer, separate the mold, and sprinkle sugar powder twice.
STEP 6/14
Reduce the oven preheated to 180 degrees to 165 degrees, bake for 15-18 minutes, cool it completely with a sheet, and then separate.
STEP 7/14
[Pata Bomb Butter Cream]
Put egg yolks, water, and sugar in a bowl, mix them with a whisk, and heat them in medium hot water to 83 degrees Celsius.
STEP 8/14
Remove the heated egg water from the hot water and turn the hand mixer at high speed to lower the temperature to make it milky.
STEP 9/14
When it becomes lukewarm, add butter at room temperature little by little and mix it with a hand mixer to make butter cream.
STEP 10/14
[Salt Caramel]
Prepare the whipped cream by heating it warm, and melt the sugar little by little in the pot and heat it to brown.
STEP 11/14
When it turns brown overall, turn off the heat and mix well with warm whipped cream.
STEP 12/14
If mixed well, add a pinch of salt and mix it and cool it down.
STEP 13/14
Add 50g of caramel sauce to 1/2 amount of butter cream and mix well.
STEP 14/14
Sand the butter cream and caramel sauce in the fully cooled dacquoise and finish.
[Preparing in advance] 1. Keep the whites cold. 2. Sicken the powder together. 3. Preheat the oven to 180 degrees. 4. Prepare the hot water. [Preparing tools] Ball, sieve, rubber spatula, dacquoise mold, Teflon sheet, scraper, piping bag, skewer, circular piping tip
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