• en
    • fr

- Red fruits “Dacquois”-

Méthodes

Ingredients for 4 entremets for 4 (16 portions)

 

The chef’s hint 

As you are making four cakes, you can keep some of them in a plastic film and in the freezer. You will then have to defrost them in the fridge two hours before garnishing them with seasonal fruits and tasting.

 

Utensils

 

  • 4 stainless steel circles, 2cm high  and 16 cm in diameter
  • stainless steel circles, 2cm high  and 12 cm in diameter

 

 

Shortbread

 

  • 250 g butter
  • 160 g caster sugar
  • 50 g almond powder
  • 2 eggs
  • 500 g flour
  • Salt

 

Mix the butter, the salt and the almond powder.

Add the eggs, the flour and the salt.

Prepare the dough without over-working it  leave it to cool in the refrigerator.

Spread the dough on a baking sheet covered with a baking sheet and roll to a thickness of 3mm.

Cut out 4 pie shells with the 16cm stainless steel circles and bake in a ventilated oven (fan-assisted) at 175°C (345°F), checking whether the dough is half-baked after 5 to 8 minutes.

 

 

Dacquois Biscuit 

 

  • 125 g fresh egg whites
  • 55 g sugar
  • 20 g flour
  • 205 g TPT (50 % sugar, 50 % almond powder)

 

Whisk the egg whites with the sugar, making sure that they do not become too firm.

Sieve the flour and the tant pour tant (TPT), and delicately mix with the whisked egg whites.

Pour the biscuit in a pastry bag equipped with a N°12 nozzle.

Butter the inside of the larger circles and the outside of the smaller circles with floured butter.

Lay the shortbread in the larger circles and put the small circles on top before setting the biscuit in each space between the circles.

Lay the biscuit between the two circles, filling them to the top.

Bake at 165°C (330°F) on a double baking plate (superimpose two baking plates) for 30 minutes. After 15 minutes, open the door of the oven 2cm to allow for the vapour to escape.

When the biscuit has cooled off, remove the circles.

 

 

Vanilla cream

 

  • 3 gelatine sheets
  • 220 g custard
  • 420 g half whisked fresh cream with 20g of sugar

 

Soak the gelatine sheets in water (until their weight is multiplied fivefold. Drain off the water and met in the microwave oven or in a pan to mix them with the custard (at room temperature).

When all ingredients are well mixed, add the fresh cream and mix again. Fill the mixture in a pastry bag equipped with a N°10 nozzle and lay the cream inside the smaller circles.

Allow the cream to thicken up in the refrigerator.

 

 

Dressing

 

Sprinkle the flanges of the pie with icing sugar and fill them with seasonal fruits.

For the final touch, lay a thin coating of warm jelly with a brush.

Member author
Bernard PROOT

At Del Rey’s, Bernard Proot and his team know how to surprise you with their modern and clean-line creations that dress textures and flavors according to traditional pastry criteria. The chocolate bonbons are a specialty of this fine house. [...]

Read more
X
- Enter Your Location -
- or -