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Meringue Question


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#1 Stone

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Posted 01 October 2019 - 04:29 PM

I've tried a couple of times to make Bruno's Plaisir Aux Noix:

 

My meringues keep sagging.  I whip room temp eggs, cream of tartar and caster sugar to stiff peaks (last time I probably overwhipped), add my walnut praline crumbs and get what looks like a good stiff meringue.

But when I pipe it into discs, it almost immediately begins to sag and lose its definition.  The end products aren't discs, but more amoeba-like.  (Not that bad.)

 

My kitchen is a bit warm because of the pre-heated oven.

 

Any suggestions?



#2 Daniel

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Posted 01 October 2019 - 04:35 PM

maybe write the whole recipe down.. I was thinking either not enough creme of tartar, i was thinking warm kitchen, I was thinking not enough egg whites.. 


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#3 Stone

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Posted 01 October 2019 - 04:49 PM

Plaisir Aux Noix / Walnut Dream Recipe

 

Le Plaisir aux noix is a creation of Gaston Lenôtre. He was a French pastry chef known as a possible creator of the opera cake, the founder of "Lenôtre" a culinary empire… The original plaisir aux noix filling is based on crème Anglaise buttercream lightened with some Italian meringue. It can also be achieved using mousseline cream. This version is based on creme diplomate; easier to execute, lower in fat and sugar. Serves 8 +

 

Walnut praliné

 

230g walnut halves, chopped 150g powdered sugar. Method: Toss walnuts in sugar and cook to caramel; stirring constantly. Cool. In a running food processor, blend caramelized walnuts to fine coarse and save 2.7 ounces (80g) for the succes biscuit. Continue to blend the remaining mixture until it forms a paste (praliné). Set aside.

 

Crème Diplômate (Walnut Diplomate Custard)

 

300ml milk 1 tsp (5ml) vanilla paste or extract 4 ea. yolks (80g), save egg whites for the succes biscuit 2 ounces (60g) brown sugar 1.5 Tbsp (20g) corn starch 6 grams gelatin sheets, softened in cold water 7 ounces (220g) mascarpone 10 ounces (300g) walnut praliné 1 Tbsp (15ml) rubby Port or walnut wine (vin de noix) or 1 tsp (2.5ml) coffee extract 2/3 cup (170g) whipped cream. Method Heat up milk and vanilla. Meanwhile, beat yolks, sugar and starch. When milk is boiling, turn the heat off – temper yolk-mixture with one-third of the hot milk. Add yolk-mixture into remaining hot milk – bring to boil and cook for 2 minutes; whisking constantly. Turn off heat, mix in the softened gelatin and mascarpone. Transfer onto baking tray lined with plastic wrap; film in contact – cool and chill completely. Beat chilled custard on high speed, add walnut praliné, port and the whipped cream. Set aside.

 

Succès Biscuit (Macaron) Meringue

 

4 ea. (120g) egg whites, at room temp 1/2 tsp (1g) cream of tartar or a few drops of lemon juice (it stabilizes the meringue) 4 ounces (120g) fine white sugar 2.6 ounces (80g) almond meal Or, 1.3 ounces (40g) almond meal 1.3 ounces (40g) walnut meal 2.7 ounces (80g) powdered sugar 2 Tbsp (30ml) milk. 2.7 ounces (80g) caramelized walnut meal. A couple tablespoons of toasted sliced almonds (toast them quickly in a frying pan). Method In a food processor, blend almond meal and powdered sugar to combine and add milk. For the meringue, beat egg whites with cream of tartar and one-third of the fine white sugar to stiff peaks – add remaining fine white sugar at it goes. Fold one-third of the meringue into the almond-sugar mixture. Add remaining meringue and the previoulsy saved caramelized walnut meal. Turn oven on. On a baking tray lined with a silicone mat or parchment paper, pipe out two 8 -inch (20cm) diameter disk using the #808 pastry tip (one penny /16mlmØ). Make 2 extra smaller disks with remaining mixture if so.

 

Baking Bake succes biscuit at 260ºF (130ºC) for 1 hour and 10 min. Turn oven off and leave succes to dry out for 20 to 30 minutes more. It should be firm to the touch.

 

Assembly Place a succes biscuit (flat side down), pipe out 12 large dollops of walnut diplomate cream from the edge of the succes and fill up the center. Coat the surface of the second succes biscuit (flat side up) with a thin layer of filling and top with toasted sliced almonds. Place it on top of the cake like a sandwich and refrigerate it for 6 hours before eating (best overnight). Dust with powdered sugar or snow sugar (it wont melt). Walnut dream cake can be refrigerated for up to 4 days or kept frozen for up to 3 months. Bon appétit!

 

This is what it looks like if you forget to buy sliced almonds, and there's no room in the fridge and your creme diplomat sags a bit after sitting in a hot kitchen:

 

48827729911_ba052803a4_c.jpg

 

Kind of like a poop sandwich.

But it tastes great.



#4 mongo_jones

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Posted 01 October 2019 - 05:41 PM

disgusting!


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#5 Orik

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Posted 02 October 2019 - 01:26 PM

The Sagging Diplomat. Cocktail name.
sandwiches that are large and filling and do not contain tuna or prawns

#6 prasantrin

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Posted 02 October 2019 - 01:58 PM

Maybe too much oil from the nut flours? Assuming you ground them yourself.

#7 Behemoth

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Posted 02 October 2019 - 02:26 PM

Google says it could be that the eggs aren’t fresh enough. With fresh eggs it takes longer to break down the protein but apparently the meringue structure ends up being more stable. Maybe worth a shot?
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#8 Rich

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Posted 02 October 2019 - 02:34 PM

Make sure the eggs are at room temp (out of the fridge overnight) and the let the whites sit an hour (after separation) before whipping. One tiny speck of yolk in the whites = no meringue!!! 



#9 Stone

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Posted 02 October 2019 - 06:11 PM

Check.

Czech.

Cheque.

 

Imma gonna try again tonight.  Just egg whites and sugar.  



#10 Daniel

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Posted 02 October 2019 - 06:29 PM

i know when I use to make macaroons a long time ago, we would leave the egg whites out over night.. maybe do that. 


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#11 Rich

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Posted 02 October 2019 - 07:58 PM

Just read the recipe carefully. There appears to be a flaw.

 

Don't add anything to the whites (sugar, tartar) until the eggs have been whipped for a minute or two and a foamy meringue begins to form. Then add the tartar and sugar slowly. Whip about 30 seconds after each addition and then add more sugar until done.



#12 Stone

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Posted 03 October 2019 - 03:53 PM

I made some plain meringue cookies last night.  They came out great.  Perhaps my problem is folding in the almond meal and praline.  Breaking down my meringue.

Oh well.  Better luck next time.