Earl Grey Dacquoise with Lotus Anglaise Buttercream
Earl Grey Dacquoise with Lotus Anglaise Buttercream
Fragrant Earl Grey Dacquoise Sandwiched with Anglaise & Lotus Anglaise Buttercream
I’ve sandwiched my favorite Earl Grey Dacquoise with a delightful Anglaise & Lotus Anglaise Buttercream! The subtle caramel notes of the Lotus cookie pair wonderfully with the aromatic Earl Grey Dacquoise, creating a truly special treat. This recipe offers a detailed, step-by-step guide to crafting these exquisite pastries at home.
Dacquoise Batter Ingredients- 3 egg whites
- 35g granulated sugar
- 4g vanilla sugar (or regular sugar)
- 65g powdered sugar (icing sugar)
- 15g cake flour (or all-purpose flour)
- 5g finely ground Earl Grey tea leaves
- 70g finely ground almond flour
- 2-3 Lotus cookies, crushed (for decoration, optional)
- 3 piping bags
- 2 star piping tips
- 1 round piping tip
- A little powdered sugar for dusting
Anglaise Buttercream- 150g unsalted butter, softened
- 2 egg yolks
- 60ml milk
- 38g granulated sugar
- 2g vanilla sugar (or regular sugar)
Lotus Anglaise Buttercream- 130g prepared Anglaise Buttercream
- 60g Lotus Biscoff spread
- 150g unsalted butter, softened
- 2 egg yolks
- 60ml milk
- 38g granulated sugar
- 2g vanilla sugar (or regular sugar)
Lotus Anglaise Buttercream- 130g prepared Anglaise Buttercream
- 60g Lotus Biscoff spread
Cooking Instructions
Step 1
Begin by carefully measuring all the ingredients for the dacquoise batter. It’s helpful to sift together the ground Earl Grey tea, cake flour, almond flour, and powdered sugar beforehand.
Step 2
In a clean bowl, add the egg whites. Using an electric mixer on low speed (speed 2), whip the egg whites until large bubbles form. Ensure the bowl is completely free of any grease or water, as this is crucial for successful meringue.
Step 3
Gradually add the granulated sugar in 2-3 additions while continuing to whip on medium speed (speed 3) until stiff peaks form. Adding all the sugar at once can prevent the meringue from becoming stable.
Step 4
Once you achieve stiff peaks that hold their shape without drooping, switch the mixer to its lowest speed (speed 1) for a moment to break down any larger air bubbles. This will create a smooth, glossy meringue. Be careful not to over-whip, as this can cause the meringue to split.
Step 5
Gently fold the sifted dry ingredients (powdered sugar, cake flour, almond flour, Earl Grey powder) into the meringue in 2-3 batches. Use a spatula to carefully lift from the bottom and fold over, scraping the sides of the bowl. Mix until just combined and no dry streaks remain, being careful not to deflate the meringue.
Step 6
The folding technique involves cutting through the batter and folding it over, rotating the bowl as you go. Overmixing can cause the meringue to collapse, resulting in a tough and dry dacquoise. Mix only until the dry ingredients are incorporated.
Step 7
The batter should be thick enough so that when you lift the spatula, the batter falls in ribbons and the trail slowly disappears. It should not be too runny or too stiff.
Step 8
Transfer the dacquoise batter into a piping bag fitted with the round tip. Fill the bag about two-thirds full to make it easier to pipe.
Step 9
Line a baking sheet with parchment paper. Pipe the batter onto the parchment, holding the piping bag slightly above the surface to create uniform shapes. Leave some space between each dacquoise to prevent them from baking together.
Step 10
To create a heart shape, start piping from the top left and move diagonally downwards. Gradually release pressure on the piping bag as you move down to create a smooth curve. The key is to ease off the pressure as you go.
Step 11
Repeat the process on the right side, starting from the top right and piping diagonally downwards, mirroring the left side to create a symmetrical heart.
Step 12
Once all the batter is piped, lightly dust the tops of the dacquoises with powdered sugar through a fine-mesh sieve. Avoid applying too much, as it can burn during baking.
Step 13
Bake in a preheated oven at 170°C (340°F) for 10-12 minutes, or until the tops are lightly golden and the bottoms are dry and firm to the touch. Let them cool completely on a wire rack before carefully peeling them off the parchment paper.
Step 14
Prepare the Anglaise Buttercream following recipe ID @6943520. (If a separate recipe link is needed, adjust this section accordingly.) Once the base Anglaise Buttercream is ready, prepare the ingredients for the Lotus Anglaise Buttercream.
Step 15
Combine the prepared Anglaise Buttercream with the Lotus Biscoff spread and mix well until smooth. This creates the Lotus Anglaise Buttercream, featuring the distinct flavor and aroma of Lotus cookies. Transfer this mixture into a piping bag fitted with a star tip and chill for about 10 minutes. This makes it easier to pipe. (Caution: Over-chilling can cause the buttercream to harden, making it difficult to pipe.)
Step 16
Now, gather your cooled dacquoises and the prepared cream-filled piping bags. Arrange the dacquoises in pairs of similar size for assembly.
Step 17
Pipe the Anglaise Buttercream onto the flat side of one dacquoise in a star pattern, leaving small gaps between the piped cream. Avoid overfilling, which could cause the cream to squeeze out the sides.
Step 18
Pipe the Lotus Anglaise Buttercream into the spaces between the Anglaise Buttercream swirls. This layering adds a beautiful visual appeal and a delightful combination of flavors.
Step 19
If you have Lotus cookies, lightly crush or chop a few and sprinkle them over the cream. (This step is optional but adds a pleasant crunchy texture.)
Step 20
Place the matching dacquoise on top to complete the sandwich. For a firmer texture and easier handling, chill the assembled dacquoises in the refrigerator for 10-15 minutes to allow the buttercream to set slightly. This also makes them neater for packaging or serving.
