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Hi guys :)
I have been uploading recipes using Wiswell oven once a month collaborating with Wiswell company.
Today I made a caramel dacquoise.
Caramel is one of my favorite flavors.
This caramel buttercream can be used everywhere you want such as cake, cookies, or macarons.
It's not difficult to make, so just try it :)
If you have any recipes you would like to see with the Wiswell Oven, please leave a comment!
▶Ingredients (yields 16 dacquoises -8 dacquoise sandwiches)
[Dacquoise]
-112g Egg white
-42g Granulated sugar
-88g Almond flour
-88g Powdered sugar
-15g Cake flour
* I modified the recipe slightly from the lemon dacquoise one that I uploaded 2 years ago. It seems that the amount is a little bit larger, so the overall amount is reduced, and this recipe slightly increases the ratio of almond flour/sugar powder and flour to give it a more stable and firm texture. Lemon dacquoise has a softer, lighter texture. Choose the recipe according to your taste.
1) Make a stiff peak meringue by adding the sugar in two times.
* If the amount of total sugar is less than 50% compared to whites, divide it into two when you add it to whites.
2) Add the sifted almond powder, sugar powder, and cake flour and lightly fold with a spatula.
3) Put the batter into the piping bag with No. 805 tip and fill the mold by 2/3 with it.
4) After scraping off the surface flat with a scraper, lift the frame to remove it.
5) Sprinkle powdered sugar on the surface twice and bake it for 13 minutes at 180 degrees Celcius with the Wiswell upper and lower heating function.
* Unox/Smeg/Gierra Oven: 170 degrees Celcius for 13 to 14 minutes
6) After cooling completely, pipe the cream in pairs and sprinkle with salt and caramel drizzle.
[Caramel Buttercream]
-80g Granulated sugar
-80g Heavy whipped cream
-90g Unsalted butter
-Salt
1) Put sugar in the bottom of the pot and melt it over low heat.
2) Prepare the heavy cream to be warmed beforehand so that it can be added to the caramel above 50 degrees Celcius.
* Be careful not to simmer the cream for too long and the moisture from the whipped cream will not evaporate. The sauce may too thicken or harden.
3) When the sugar becomes caramelized and brown, add the warmed cream several times and mix with a spatula.
* Be aware that if the whipped cream is not warm, it will splatter a lot when poured on the melted sugar side, so it is so dangerous, and it does not mix well with the caramel, which can cause lumps.
4) Cover the finished caramel sauce and let it cool completely below 30 degrees Celcius.
5) Lightly beat the butter at room temperature with a hand mixer.
6) Put 90g of the completely cooled caramel sauce in the butter side and whisk it to make caramel buttercream.
* The left caramel sauce is for drizzling on top.
7) Put the cream in a piping bag, pipe it over the dacquoise, and sprinkle the remaining caramel sauce on top.
8) Sprinkle salt on it and sandwich it.
* Storage: Refrigerate in an airtight container. If you don't eat them within two days, you'd better keep it frozen. (can be stored for 2~3 weeks)
* Products I used
-Sugar, Powdered Sugar : Domino Sugar
-Fresh Cream: Trader Joe's
-Butter: Isginy AOP
-Flour: Swan’s down
-Hand Mixer: amzn.to/2PdjG3s
-Silicone spatula: Kyunghoon Industrial Co., Ltd. (coupa.ng/bFLaSc)
-Glass bowl: Pasavache
-Dacquoise mold: coupa.ng/bMkoqz
-Almond flour: Bob's Red mill (iherb.co/nYeySjHS)
-Piping tips: No. 805 (coupa.ng/bMknfv), 853K (coupa.ng/bMknh7)
-Salt: Fleur de Sel (iherb.co/Cmy21MwE)
-Oven: Unox XTF135
Instagram: / jadore________
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