Matcha Chocolate Forest Dacquoise
Matcha Chocolate Forest Dacquoise
Create a Sweet and Slightly Bitter Chocolate Forest Dacquoise | Angela’s Baking
Today, I’ve made ‘Chocolate Forest Dacquoise’ by piping matcha cream and chocolate cream. Dacquoise and buttercream are delicious on their own, so feel free to mix various powders into the buttercream to create your favorite flavored dacquoise. Experiment with different shapes and enjoy your own unique creation!
Dacquoise Dough- 100g egg whites
- 30g granulated sugar
- 75g almond flour
- 5g cake flour
- 45g powdered sugar
- Powdered sugar for dusting, as needed
Buttercream- 80g egg yolks
- 65g granulated sugar
- 80g milk
- 190g unsalted butter (softened at room temperature)
Additional Flavorings- Matcha powder, as needed
- Cocoa powder, as needed
- 80g egg yolks
- 65g granulated sugar
- 80g milk
- 190g unsalted butter (softened at room temperature)
Additional Flavorings- Matcha powder, as needed
- Cocoa powder, as needed
Cooking Instructions
Step 1
1. In a large bowl, add the egg whites and whip to form meringue. Since there isn’t a lot of sugar, once the egg whites are about 70% whipped (forming soft peaks), add all the sugar at once and continue whipping until stiff, glossy peaks form.
Step 2
2. Sift the almond flour, cake flour, and powdered sugar together into a separate bowl. Gently fold the sifted dry ingredients into the stiff meringue using a spatula until just combined. Be careful not to overmix, as this can deflate the meringue.
Step 3
3. Transfer the batter into a piping bag. You can pipe it into various shapes; long, caterpillar-like forms or wavy zigzag patterns look lovely. (Feel free to get creative with shapes! Using dacquoise molds will also give you neat, uniform results.)
Step 4
4. Evenly dust the piped batter with powdered sugar 2-3 times. This will create a beautiful finish after baking.
Step 5
5. Preheat your oven to 190°C (375°F). Reduce the temperature to 180°C (350°F) before baking the dacquoise for 13-15 minutes. Baking times can vary by oven, so watch for a light golden-brown color. 6. Once baked, carefully remove the dacquoise from the baking sheet and let them cool completely on a wire rack. They should lift off easily when fully cooled. Pair up similar-sized dacquoise shells for assembly.
Step 6
1. Now, let’s make the delicious buttercream. In a bowl, combine the egg yolks and granulated sugar. Whisk vigorously with a hand mixer or whisk for about 1 minute until well combined.
Step 7
2. In a small saucepan, pour the milk. (If you have a vanilla bean, you can split it, scrape out the seeds, and add them along with the pod to the milk for extra flavor.) Heat the milk until it just begins to simmer around the edges. 3. Gradually pour the warm milk into the egg yolk mixture while whisking constantly. Pouring slowly helps prevent the egg yolks from cooking.
Step 8
4. Pour the combined mixture back into the saucepan. Cook over very low heat, stirring constantly with a spatula or whisk to prevent sticking, until the mixture thickens slightly. (Using very low heat takes longer but significantly reduces the risk of failure. If the yolks curdle slightly, you can strain the mixture through a fine-mesh sieve. However, if significantly overcooked, you’ll need to start over.)
Step 9
5. Continue heating and stirring until the cream thickens enough to coat the back of a spoon. Test the consistency by drawing a line through the cream with your finger; the line should hold its shape clearly.
Step 10
6. Transfer the thickened cream to a bowl set over an ice bath. Stir or whip with a hand mixer until it cools to a lukewarm temperature. (Do not let it get too cold. If it becomes too cold and firm, gently reheat it over a double boiler until it reaches room temperature again.)
Step 11
7. Add the softened butter to the cooled cream mixture in 2-3 additions, whipping well after each addition until the buttercream is smooth, light, and emulsified. Adding the butter gradually prevents the mixture from separating.
Step 12
1. Let’s make the matcha buttercream. Sift about 3-4 tablespoons of matcha powder into a clean bowl. Add about 4 tablespoons of the prepared buttercream and mix thoroughly until smooth and lump-free.
Step 13
2. Gradually add the remaining buttercream to the matcha mixture, adjusting the color and flavor to your preference. (If the matcha flavor is too mild, sift in more matcha powder and mix. Make the chocolate buttercream in the same way, by mixing cocoa powder with the buttercream.)
Step 14
3. It’s time to assemble the dacquoise! Fit a piping bag with a decorative tip (like one for cream puffs) and fill it with the matcha buttercream. Pipe the matcha cream onto the bottom half of one dacquoise shell.
Step 15
4. Pipe the chocolate buttercream into the spaces between the matcha cream. Then, place the other dacquoise shell on top to complete your delicious Matcha Chocolate Forest Dacquoise! Enjoy.
