Recipes are from an Advanced Baking Class at Cambridge School of Culinary Arts.
6 egg whites
1/4 tsp. cream of tartar
1 c. sugar
1 Tbls. vanilla extract
2 c. toasted and finely ground hazelnuts, mixed with 2 Tbls. cornstarch
zest of 2 lemons
|toasted hazelnuts - smells divine!|
I learned a great trick in my class to remove the nut skins. After they are toasted, while they are still warm, wrap up a handful in a clean kitchen towel and rub the toasted nuts vigorously between your hands...and, voila!
|nuts and cornstarch|
|pulsed into a fine grind|
|mise en place for the dacquoise|
|sugar and vanilla added, definitely should have whipped my egg whites to a stiffer peak though|
|fold in nuts and lemon zest|
At this point I could tell that my dacquoise - which is basically a meringue with ground nuts - was too soft. The mixture was more like a soft whipped cream, rather than a stiff meringue. Oh well, I'll keep going!
|all folded together|
|filling the pastry bag, fitted with a large plain tip|
|piped into rounds; I made them smaller than the recommended 8"|
The dacquoise gets baked in a low temp oven so they get dried out. Mine ended up sadly flat and a little chewy. I can't remember whether the texture was exactly the same as when I made them in class...should they have been chewy or crisp? I tend to think that they should be chewy, due to the nuts.
In an effort to get them to crisp up, I considered whether or not I should have continued to bake the dacquoise - maybe at a lower temperature - but since they were browning on the top at this point, I took them out to cool.
|they smell fabulous!|
Ingredients, Light Lemon Cream (lemon curd lightened with whipped cream)
5 lemons, zest and juice
4 whole eggs
4 egg yolks
1 c. sugar
1/2 c. butter (1 stick), cold, cut into small pieces
2 c. heavy cream, whipped
|mise en place for the light lemon cream|
|lemon curd ingredients into a saucepan (although, eek, I should have whisked the |
ingredients - sans butter - together first! oops.)
|finished lemon curd, strained and cooling in an ice bath|
|folding in the whipped cream|
|all done - delicious!|
Now it's time to assemble everything. I added some fresh raspberries. I think layering the lemon cream with a raspberry puree would be wonderful as well.
|lemon cream, ready to be piped|
|the middle layer...kind of messy|
|a star tip creates a pretty top layer|
|a mini one|
|the chewy nutty dacquoise with the smooth lemon cream is a delicious combination!|
Bye for now...