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Dacquoise Recipe?


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#1 Stone

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Posted 29 March 2018 - 12:14 PM

I've decided to make a dacquoise for the seder.  but i don't have my cookbook with me, and I don't trust the recipees I'm finding on the nets.

Can someone point me to one?  Mostly for the almond meringue.  I'm going to make a hazelnut buttercream (French, I think) for the filling and probably whipped cream for the top.  Maybe a ganache.


A Hudson Valley Home.  Kichels --  A Recipe from the Old Country.

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#2 joethefoodie

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Posted 29 March 2018 - 01:12 PM

Does this work for you?

 

40199452895_479fdf02e7_c.jpg

 

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Rose Levy Beranbaum - The Cake Bible



#3 Anthony Bonner

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Posted 29 March 2018 - 01:20 PM

I would trust that recipe if it told me to light myself on fire.


"This is a battle of who blinks first, and we've cut off our eyelids"


#4 joethefoodie

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Posted 29 March 2018 - 01:38 PM

Yes, I agree with you - tested and tested and tested, the way they should be.

 

And I love how she offers the measurements 3 different ways.



#5 Suzanne F

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Posted 29 March 2018 - 02:04 PM

If Stone's family will not eat cornstarch on Passover, can he substitute potato starch? David Joachim (Food Substitutions Bible, 2nd ed.) and others say 2 tsp potato starch = 1 tablespoon cornstarch (2:3) but that's for thickening liquids. Would it work the same here? (Rose did not put a substitutions chart in the new book.) Also, the powdered sugar has to not have cornstarch, which most do.

 

If they will, no problem.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#6 Anthony Bonner

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Posted 29 March 2018 - 02:22 PM

just a hunch but I'm guessing Rose Levy Beranbaum has written about passover substitutions on her blog or something.


"This is a battle of who blinks first, and we've cut off our eyelids"


#7 joethefoodie

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Posted 29 March 2018 - 03:02 PM

Sephardic - cornstarch is OK.  Askenzic - not OK.  In my family, everything was OK.

 

Also - the cream of tartar is NOT kosher for passover. Unless you're a goy.

 

Make the tarta!

 

Here's a blog from Rose about Passover.



#8 voyager

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Posted 29 March 2018 - 03:34 PM

 

And I love how she offers the measurements 3 different ways.

 

:gold:


"A meal without wine is called breakfast."   Camille Fourmont


#9 Stone

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Posted 29 March 2018 - 04:56 PM

Thank you!

 

If Stone's family will not eat cornstarch on Passover, 

What they don't know wont hurt them.


A Hudson Valley Home.  Kichels --  A Recipe from the Old Country.

Just take those old records off the shelf.


#10 voyager

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Posted 29 March 2018 - 05:02 PM


If Stone's family will not eat cornstarch on Passover, 

What they don't know wont hurt them.

This is the subject of a new thread.    Veg, vegan, a host of "don't eat" categories.    (Not medically mandated "can't eat".)


"A meal without wine is called breakfast."   Camille Fourmont


#11 Suzanne F

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Posted 29 March 2018 - 05:47 PM

Yes, that would be interesting. We could learn all sorts of things about each other--maybe things we'd rather not know. :P But I'll leave starting that thread to someone else; I've already started a contentious one this week (the "French defense" thread), and one is enough.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#12 joethefoodie

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Posted 29 March 2018 - 09:50 PM

Thank you!

 

If Stone's family will not eat cornstarch on Passover, 

What they don't know wont hurt them.

 

Exactly. As long as they think and believe it's kosher for Passover, it basically is.



#13 Suzanne F

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Posted 29 March 2018 - 09:56 PM

 

Thank you!

 

If Stone's family will not eat cornstarch on Passover, 

What they don't know wont hurt them.

 

Exactly. As long as they think and believe it's kosher for Passover, it basically is.

 

 

It's okay only until Stone dies and goes to hell (or its Jewish equivalent) for making them eat it.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#14 joethefoodie

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Posted 30 March 2018 - 01:35 PM

There is no hell.  It's just really hard to get into heaven.



#15 Stone

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Posted 01 April 2018 - 01:48 AM

Oon meringue. 

 

40246421635_470bff1f23_c.jpg

 

Hazelnut buttercream (French).

 

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Doo meringue.

 

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Lemon buttercream (Italian).

 

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Twah meringue.

 

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Et viola, le daquoise.

 

39332524070_dbbb7e8417_c.jpg

 

I'm not sure why it looks so lop-sided in the photo.  It wasn't perfect, but this is a bad angle.

 

My meringue wasn't great.  You can see that they deflated a bit after piping.  I went with the Mary Berry recipe instead of the one above, mostly because it made enough for 3 7" rounds.  The recipe called for 9 oz of almond meal to 6 egg whites -- quite a bit of almond.  I'm not sure if that caused  the deflation, or maybe I didn't whip the egg whites stiff enough.  Or maybe the kitchen was too hot.

 

It tasted great.  I was worried that the two buttercreams would be too rich, but people loved it.  I had to tell them that the meringues didn't come out right.  They were firm and a bit chewy; not crisp and airy.  (I assume that a dacquoise is supposed to have the same texture as a regular meringue?)  But I was pretty happy with the results.  By far the best meringues I've made.  (Usually I just slide them into the garbage.)

 

the wife gets the credit for the piping.  


A Hudson Valley Home.  Kichels --  A Recipe from the Old Country.

Just take those old records off the shelf.