The art of french pastry phần 275

meringue, the nutty hazelnut cream, and the tart marmalade is a winning combination Dacquoise, succès, and japonais are all terms used to describe meringues with nuts More or less, they all follow the same technique, but they can differ depending on the type of nut that is used For some reason dacquoise, from the city of Dax in southwestern France, is the best known nowadays Dacquoise mixtures are usually softer than japonais, closer to a sponge BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 vegetable brush 1 tall medium-sized stainless steel pot 1 spider 1 chef’s knife 1 food processor fitted with the steel blade 1 small stainless steel saucepan 1 large rubber spatula 1 small mixing bowl Plastic wrap 1 pastry bag in which to crush the hazelnuts 1 rolling pin 1 sheet pan lined with parchment paper 1 sifter One 8-inch round plate or tart pan insert Parchment paper KitchenAid or stand mixer fitted with the whisk attachment 1 large mixing bowl ...city of Dax in southwestern France, is the best known nowadays Dacquoise mixtures are usually softer than japonais, closer to a sponge BEFORE YOU BEGIN >> Get out the following equipment and... 1 food processor fitted with the steel blade 1 small stainless steel saucepan 1 large rubber spatula 1 small mixing bowl Plastic wrap 1 pastry bag in which to crush the hazelnuts 1 rolling pin... than japonais, closer to a sponge BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 vegetable brush