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Pistachio Dacquoise

 

Ingredients:

For Meringues:

12 oz. shelled pistachios

1 ½ Cups granulated sugar

6 egg whites, room temp.

½ Cup cold water

For Buttercream:

11/2 Tbs. coffee instant powder

2 Tsp. boiling water

4 oz. bittersweet chocolate

2 Tbs.  Brandy

16 Tbs. sweet butter (2 sticks)

3 oz. cold water

½ Cup granulated sugar

6 egg yolks

Procedure:

- Preheat oven to 300° and roast the pistachios for 10 minutes.

- Remove from oven and let cool to room temp

- Place pistachios in a food processor and chop to coarse crumb texture [reserve ¼ cup for garnish]

- Reduce oven temperature to 150º

- Line 3 cookie sheets with parchment paper and draw a nine-inch circle on each piece of paper

- Combine 1½ cups of sugar and the ½ cup of cold water in a small saucepan over medium heat

- Place a candy thermometer in the syrup and bring up to 230º

- Meanwhile, whisk the egg whites by hand over a double boiler until warm

- Place the whites onto a mixer and whip on high until stiff peaks form

- Slowly pour the syrup into the beating egg whites until very stiff

- Fold the chopped pistachios into the meringue with a rubber spatula

- Place mixture into a pastry bag fitted with a straight tube and pipe concentric circles onto the parchment paper 3X

- Bake at 250º 2 1/2 hours or until the meringues are crisp

- Once cooled remove the parchment [disks may be wrapped individually and stored for up to 1 week]

- Chop chocolate into small pieces and place into a bowl

- Dissolve the powdered instant coffee in the 2 teaspoons of boiling water

- In the top part of a double boiler, combine the coffee, the chocolate and brandy over low heat until smooth and reserve

- In an electric mixing bowl with paddle attachment, cream the butter until smooth and reserve

- Combine 1/3 cup of water and the ½ cup of sugar and boil until the syrup reaches 230º

- Meanwhile, whip egg yolks until light and frothy on high speed

- Slowly pour the heated syrup over the yolks while still beating on high speed

- Continue mixing until the yolks are cool to the touch and add in the softened butter, 1 tsp. at a time

- Add the chocolate mixture and blend well. [Buttercream may be kept refrigerated for several weeks]

To Assemble:

- Spread the buttercream over each layer of meringue and repeat 3x

- Continue to coat the sides with buttercream and garnish with remainder of chopped pistachios

- Pipe rosettes with fluted tipped pastry bag, around the top of the dacquoise if desired

- Chill to set and serve at room temperature

Recipe from The Center for Kosher Culinary Arts

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