In a previous message that I’ve posted on my site, I showed you that I had prepared delicious Chocolate Almond Butter. Some of you might be thinking, she must have eaten that stuff all in one time. Nothing could be less true. I admit that this creamy chocolate butter with grinded almonds very much invites to excessive consuming, but in this regard I’m always able to control myself pretty well. Sometimes ‘less is more’ and therefor I just leave it at tasting (as befits an artisan baker) before I’m going to use it for one of my recipes.
Today I’ve kept myself busy with preparing a dacquoise in which I have incorperated this particular chocolate almond butter. It’s not surprising if you’re perplexed by the term dacquoise (pronounced ‘dahkwahze’). While the term is used fairly frequently in the world of cake decorating, the definition is not quite clear: Is it a specific type of dessert, or is it a type of cake that is used as a component? Well, in fact both terms can be considered as correct.
Dacquoise is named after the inhabitants of Dax, a city in the southwest of France and occasionally it’s also called Palois, named in reference to the inhabitants of Pau, a neighboring town. Dacquoise is a meringue with a sponge-like structure in which very finely chopped nuts have been mixed and which is piped into a certan shape with a piping bag (usually in the shape of a disk). After that, they’re baked in the oven at low temperature. This makes it crispy on the outside like a meringue should be, but also soft and moist on the inside, making it a typical dacquoise. The disks are often layered with butter cream, sweetened whipped cream or ice cream to turn it into a complete cake.
A popular version is the classic French dacquoise. It consists of layers of almond or hazelnut dacquoise alongside chocolate or praline paste and that’s precisely the version which I have prepared. Obviously my homemade chocolate almond butter came in very handy.
Some say in French dacquoise means ‘takes the whole day to prepare’ , well actually that is not quite true. There is quite a bit of work and attention required however, to make a dacquoise to a success, but as far I am concerned, the end result has been worth it and the taste of it can be entitled as heavenly. Just try it yourself and you will find out how heavenly….