Friday, February 22, 2013

Praline Dacquoise: Easy daily bake!

 When I think about baking, I always think about the person that I bake for ^^, well it makes me happy.


Like this Praline Dacquoise, I baked it for my sister. This cookie contains all things she loves, buttercream, meringue base cookies and praline.
Dacquoise is very easy to make, if you like the taste of macaron, you will love it too, for me I love the firm texture of the cookie. The method is the same as the macaron, but it contains more almond powder, and you don't have to afraid about over folding. There are many flavor s that you can make, I make pistachio and green tea before, this one the cookie is plain but the flavor is in the buttercream. For the praline paste, if you can buy it, it will be easy ^^, but you can make it by yourself too, just following the method, here.
Because of the richness of the buttercream, I think serve it with a cup of hot drink will be great, if you keep them in the fridge, place it at room temperature for 10-15 minutes so the buttercream will be soften. 



 Praline Dacquoise 
Makes 24 pairs


Dacquoise
114g ................................ Almond powder
14g .................................. Cake flour
80g .................................. Icing sugar
50g .................................. Superfine sugar
5g ..................................... Egg white powder
150g ................................ Egg whites
.......................................... Icing sugar for dusting 
Praline buttercream
1 recipe ............................ French Buttercream
30g ................................... Praline paste

Preheat the oven to 190°C.
Line baking sheet with baking paper or silicone baking liner.
Sift almond powder, icing sugar and cake flour, together twice.


 Make French meringue by whipping the egg whites, egg white powder until foamy then add the superfine sugar. Whip until glossy, stiff peaks form. Fold the almond mixture into the meringue. 
Put the mixture into a piping bag with large nozzle.

Pipe into 3.5cm disc or in Dacquoise ring.
Dust with icing sugar twice.
Bake for 15-20 minutes.
Let them cool completely.



Make the praline buttercream by beating the Praline paste into the buttercream.
Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve.


Praline Dacquoise

Praline Dacquoise: Easy daily bake!

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