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Pavlova is always one of my favorite desserts 🍨
LeDESSERT Mother’s Day Pavlova
// unique heart-shape Pavlova made of French meringue, unsugared Chantilly cream and fresh fruits 🫐🍓//
Spoil Mum on this Mother’s Day with 𝓛𝓮 𝗗𝗘𝗦𝗦𝗘𝗥𝗧
Le Dessert
#ledessert #ledesserthk #frenchdesserts #frenchmeringue #meringuecake #hkdessertshop #法式蛋白餅
The French Tropics Arrives to Bangkok’s Riverside With Brasserie Palmier
Passion Fruit, Rum, Banana Omelette Norvegienne served with Lime Zest Confit, Brasseries Palmier's very own take on ‘Baked Alaska’ dessert, which the inner part consists of ice-cream and sponge cake while the outside is enveloped with meringue. This little, sweet beast is trolley-ed over to be served tableside to which is then dutifully flambéed. Don’t forget to ready your camera phones for a mini fire spectacle
ขอบคุณพี่นก จากสวีเดน แวะมาส่งการบ้านคนแรกเลย 💖
Mini Pavlovas Cake มินิพาฟโลวาเค้ก ทานคู่กับผลไม้สดเข้ากันมากค่ะ
สูตรเมอแรงค์เป็นแบบ French Meringue นะคะทุกคน
ทำทานแล้วอร่อยไหม แวะมาส่งผลงานกันเยอะๆ จ้า
Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.
Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Z-F9f9WVwk4
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How to make French Dacquoise Recipe
French Dacquoise Recipe
☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.
✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g
☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed
✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.
☞ For French coffee buttercream
1. Dissolve the 1g of instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.
☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve
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#FrenchDessert
#dacquoise
#easyRecipes
【漂浮之島 Floating Island】
～ 藍帶第一課的法式甜品！ | 學會正宗蛋白霜 + 英式蛋奶醬 ～
▶▶▶ 食譜連結 Click link to see the recipe ▶▶▶ https://bit.ly/2FVTlWl
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之前與其他YouTuber合作拍片時，示範了這道當年我在藍帶第一堂甜品課中學過的「飄浮之島」。雖然很簡單，但好像不是太多人聽過或者吃過這到甜品。就讓我分享這道由最基本的蛋白霜和蛋奶醬組合而成的甜品給大家吧！
P.S. 學會焦糖裝飾也可以套用在其他甜品上呢！
Floating Island was one of the first desserts that I learned in Le Cordon Bleu Culinary Arts Institute years ago. It is a combination of meringue and creme anglaise. Let me share with you the techniques and details of making this classic French sweet indulgence.
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#漂浮之島
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都係呢句：法國甜品，夠甜先好食，嫌甜唔好食。
漂浮之島 Floating Island
( " île flottante " )
French Meringue 蛋白霜
Egg whites 蛋白 5pcs
Granulated sugar 白砂糖 120g
Salt 鹽 a pinch
English Custard 吉士醬
Egg yolks 蛋黃 4pcs
Whole Milk 全脂牛奶 400ml
Granulated Sugar 白砂糖 60g
Vanilla Essence 雲呢拿精油 2tsp
Caramel Dome 焦糖蓋
Granulated Sugar 白砂糖 180g
Water 水 50ml
#泰山自煮 #tarzancooks #漂浮之島 #FloatingIsland
#îleflottante #egg #milk #sugar #vanilla #englishcustard #meringue #eggwhite #eggyolk #caramel
#雞蛋 #牛奶 #砂糖 #雲呢拿 #吉士醬 #蛋白霜 #蛋白 #蛋黃
#焦糖
