Coconut Dacquoise Recipes

COCONUT DACQUOISE CAKE RECIPE

Steps:

• , preheat oven to 345 F/175 C. Using an electric mixer, whisk egg whites with one pinch of salt and gradually add granulated sugar until the meringue is firm and glossy. Mix almond flour, coconut flour, sifted powdered (icing) sugar and all-purpose flour in a separate bowl. Add dry ingredients to the beaten whites and combine with a rubber spatula.
• Butter an 8 inches/20 cm round cake ring and place it on the parchment paper. Transfer the preparation in a pastry bag with Ateco plain pastry tip 809 and make a spiral at the bottom of the cake ring. Begin piping in the center and end at the edges of the ring. Pipe large balls in the direction towards the center. Bake for about 20 to 25 minutes until slightly browned.
• To make the diplomat cream, mix egg yolks with sugar and corn starch, using a hand whisk. Bring milk in a saucepan to boil, and add the boiling liquid to the egg yolks mixture continually stirring. Bring the preparation back to the pan and cook over medium heat, continuously whisking until the cream thickens. Pour the cream on a shallow plate, cover with a plastic film in contact and let it cool down. Whisk the whipping cream and mix it with the cooled cream.
• To assemble the coconut dacquoise, sprinkle the cake with powdered (icing) sugar. Using a pastry bag with the same plain tip, push the diplomat cream in a spiral on top of the dacquoise. Arrange red fruit on top of the cream and sprinkle with powdered (icing) sugar. With a silicone brush, apply the apricot preserves all around the cake base and sprinkle with the shredded coconut.

TOASTED COCONUT DACQUOISE WITH ORANGE PINEAPPLE ICE CREAM

Steps:

• Prepare ice cream:
• Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
• Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
• Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
• Make meringues while custard chills:
• Preheat oven to 350°F.
• Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
• Reduce oven to 200°F.
• Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
• Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
• Freeze custard while meringues bake:
• Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
• Assemble dacquoise:
• Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
• About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.

COCONUT DACQUOISE

Steps:

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BETTER COCONUT DACQUOISE?

Steps:

• For the Dacquoise: Put the coconut, almonds, 2/3 cups of the confectioners' sugar and the cornstarch in a food processor. Pulse until finely ground. Working with a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar at medium-high speed until soft peaks form. Beat in the remaining 1 1/2 cups confectioner's sugar, 1/2 cup at a time, then beat until the meringue is thick and glossy and holds firm peaks. Using a large rubber spatula, very gently fold in the coconut mixture. Spoon one-third of the meringue (about 2 1/2 cups) onto each outlined rectangle. Using a long metal icing spatula, spread the meringue into the meringue into smooth, even layers. Bake the meringues for 3 hours, rotating the sheets from top to bottom and front to back after 1 1/2 hours. The meringues should be golden and crisp to the touch. Let cool completely on the baking sheets on racks. (The meringues can be made 1 day ahead and kept lightly covered with wax paper at room temperature, as long as the room is dry.) For the Pineapple: Preheat the broiler, and place the place the rack about 4 inches beneath the heat. Line 2 large rimmed baking sheets with foil. Place the pineapple wedges between a double thickness of paper towels and pat dry. Arrange the pineapple wedges on the baking sheets in a single layer. Sift just enough confectioner's sugar over to coat them lightly. Broil the fruit, one sheet at a time, for 6 to 8 minutes, or until the pineapple is slightly charred in spots-turn the sheets as needed for even cooking. Cool the sheets. For the Ganache: Put the white chocolate in a large bowl. Bring the cream to a boil, then pour it over the chocolate. Let it rest for 1 minute, then whisk until the ganache is smooth. Press a piece of plastic wrap against the surface to create an airtight seal and chill, stirring occasionally, until it is very cold, about 3 hours. When the ganache is thoroughly chilled, and you are ready to assemble the dacquoise, beat the ganache with a mixer (use the whisk attachment or a hand mixer) until it is light and fluffy, but don't overbeat. To Assemble the Dacquoise: Set out a serving plate or cut a 12 x 6 inch piece of cardboard. Place 1 meringue rectangle flat-side down on the plate or cardboard and, using a long metal icing spatula, spread 3/4 cup of the ganache thinly over it. Cover the ganache with a single layer of pineapple wedges (about 24 wedges in 3 rows of 8). Repeat with another meringue, more ganache and more pineapple. Top with the third meringue, and cover the sides and top the sides of the cake with the remaining ganache. Press the toasted coconut onto the sides of the cake. Arrange the remaining pineapple decoratively over the top of the cake. Refrigerate the dacquoise for at least 4 hours, or up to 6 hours, before serving.