Have just found your channel today and have been watching with great interest. The way you construct these exquisite confections is just incredible. You are truly an artist. I would never dream of attempting these lovely things, but watching a maestra at work is fun in and of itself. Please keep up the good work! I wanted to comment on 2 other demonstrations, but the comments were turned off and I was unable to. Thanks for your meticulous work and dedication. Regards Pat in New Jersey

Thank you, Maestra! I made a hazelnut dacquoise for a friend's birthday with whipped ganache and it was INCREDIBLE.

You are the best chef in the world thx for amazing information and recipes God bless

Thank you! I was finally able to have success with dacquoise cakes! I've tried multiple times and this was the first time it worked perfectly! I have subscribed!!

@pastrymaestra

5 ай бұрын

Wonderful! Thank you! :)

Super cool video! I loved hearing the history behind the dessert at the beginning! The editing is really well done too! The Daquoise cake at the end looked really pretty!!

@pastrymaestra

4 жыл бұрын

It's so nice of you to say that! Thank you for taking your time to write this lovely comment! :)

Great recipe. Thank you.🙏🙏🙏

@pastrymaestra

3 жыл бұрын

Thank you for watching! 😊

Thanks. Chef

Just found you for the first time. How on earth have I been living without you?! ;-) LOVE your video. Subscribed! . . . Now then, off to create some sweetness! (I'm creating my first dacquoise cake, complete with buttercream. Wish me luck, lol!)

@pastrymaestra

7 ай бұрын

Thank you so much! ❤️

Tqvm for sharing ur recipe & info ❤️

@pastrymaestra

3 жыл бұрын

My pleasure 😊 Thanks for watching!

Thanks. It is interesting to see. Look yami

Thank you so much for your so nice teaching videos 👍🌹👍🌹👍🌹

@pastrymaestra

3 жыл бұрын

Thank you for your comment! 🙂

Hi Tereza, thanks for the recipe! I've just made it and it was wonderful! I've made it with 200g sugar and oat flour, baked it all in a 6"tin for around 45mins, which I ended up cutting it into 3 layers. Once separated I found they were still slightly moist, so I put them into the oven again for another 10mins. Made ganache with 85%dark chocolate, orange zest and cointreau as well as another chantilli cream with cream, vanilla bean, gelatin and white chocolate. Decorated with mixed berries in between and on top. Next time I'll try to bake it on one larger baking tray and cut the circles out to see if it turns out crispier! Anyways, we enjoyed it very much, thank! Merry Christmas!!!

@pastrymaestra

2 жыл бұрын

Wow, sounds delicious! You are an advanced baker, well done for all the work! It will definitely be better to bake each thin layer of dacquoise, either in cake rings (if you have 3-4 same size), or make spirals on a baking tray. If you want it crispier you can dust it with powdered sugar before baking. Merry Christmas!!

@catarinatang980

2 жыл бұрын

@@pastrymaestra ahh good idea! Will try to make them into spiral because my oven is not big so won't fit 2 cake rings next to each other. Thxs again, I'm new to your channel and am loving it!!!

I made, and it looks and tastes fantastic, I filled it with chocolate mousseline cream ..

@pastrymaestra

3 жыл бұрын

Wonderful, sounds yummy! :)

Hi. Should I decrease the sugar and almond content by the amount of cacao if I wanted to make with chocolate version of it? Thanks. 🙏🙏

GREAT RECIPE! But WHAT IS THAT SONG AT THE END!??! LOLOLOL

@pastrymaestra

2 жыл бұрын

Thank you! :) I don't understand what are you talking about... ;)

@catarinatang980

2 жыл бұрын

@@pastrymaestra haha that made me laugh!

AMAZING DACQUOSE CAKE WOW! BEAUTIFUL ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME

@pastrymaestra

3 жыл бұрын

Thank you so much! :)

do you use top and bottom heat or fan setting for the oven?

Thank you for this great recipe. Will it work if I spread the batter onto a baking tray and bake it as a sheet layer instead? I intend to slice it up vertically and layer with ganache. Of course, I will have to adjust baking time :) wondering if it will affect the texture of it after baking. And will it work if I slightly reduce the amount of powdered sugar to make it less sweet? If yes, how much can I safely reduce? Many thanks!

@pastrymaestra

3 жыл бұрын

Thank you! It will work if you bake it as a sheet layer, you should only bake it for shorter period of time. I would then cut the sheet in half and layer with ganache. 😊 I wouldn't recommend reducing the amount of powdered sugar in dacquoise though. I hope you'll like it! 😊

@fnas2010

3 жыл бұрын

Pastry Maestra thank you for the prompt reply.. I appreciate it!

Great recipe! I was wondering if I can substitute the flour with something gluten-free?!

@pastrymaestra

4 жыл бұрын

Hi Vasilena, thank you so much! 🙂 Yes, you can substitute the flour with any gluten-free flour you like, for example rice, millet, buckwheat (if you like the taste), etc. You can even just omit the flour, just handle the baked dacquoise with care. 😊

@vasilenavasileva5359

4 жыл бұрын

@@pastrymaestra Thank you very much for the quick response! I will try :)

@pastrymaestra

4 жыл бұрын

@@vasilenavasileva5359 Any time! Let me know how it turned out! 😉

Great video. I want to start baking my favorite desserts as I think that's one way to reduce plastic in our landfills. However, I am new to all these Western tools. Can you list all the tools used here and where I can take that list and buy the tools at an affordable price? I have an immersion blender but it's hand-held. I see some tools listed on the website. I just need specifics like what kind of knife, brand names, etc.

@pastrymaestra

2 жыл бұрын

Hi, thank you! I don't use any specific brands, just regular tools from the supermarket - silicone spatulas, whisks, disposable piping bags, piping tips and cake spatulas. Happy baking! :)

I'm a retired pastry chef. Lost my basic recipe so I'll try this.

@pastrymaestra

4 жыл бұрын

Hi Gerard, thanks for watching! On my website you can download my free e-book "The Pastry Chef" (pastrymaestra.com/the-pastry-chef/) , and there you have another dacquoise recipe with almond flour, if you prefer that! Merry Christmas! :)

@gerardjones7881

4 жыл бұрын

Merry Christmas. It's in the oven. I made individuals that I'll stick together with choc buttercream then partly dip in chocolate to glue it all together. It's done. Not the same but it will work perfectly.

@pastrymaestra

4 жыл бұрын

Sounds great! Enjoy! :)

@gerardjones7881

4 жыл бұрын

@@pastrymaestra I read through the book. That's a lot of work to write a comprehensive textbook. I like that weights are given. With creme anglais if it curdles you can save it by whipping a blob of soft butter in and it will emulsify again. I used to buy fondant in 50lb cubes. Today I buy dri fond and just add hot water...mix for a minute and it's ready to use. Drifond is just granulated fondant.

@pastrymaestra

4 жыл бұрын

@@gerardjones7881 yes, it is a lot of work. Interesting, I have never seen granulated fondant yet.

Is this called Japonaise cake too?

That looks delicious, I was wondering how can I make dacquoise chewy? and some recipes contain nuts, sugar and egg whites only, are they also considered dacquoise too? thank you

@pastrymaestra

4 жыл бұрын

Thank you! Yes, you can, this one is chewy actually! :) And yes, you are right, original dacquoise contains egg whites, sugar, nuts and powdered sugar, but I like to add a little bit flour to make it stable.

@dinaalkhatib2132

4 жыл бұрын

@@pastrymaestra Thanks

Hello Tereza, i tried this recipe. However, it turned out to be more like a sponge cake, i left it in the oven for an hour, it was still moist on the inside. Should it be really like this? Thanks! :)

@pastrymaestra

2 жыл бұрын

Hello Ana, this type of dacquoise is kind of a sponge cake, so I believe you did well! Did you put the same amount of batter in your mold? Once baked and cooled it should be like a chewy sponge cake. 🙂

@analourdesdelmo5159

2 жыл бұрын

Hello @@pastrymaestra, I’ve adjusted the ingredients according to the diameter of my pan. I’m relieved that I did it correctly. I thought it was the crunchy kind. Thank you so much, this recipe is a keeper!😊

@pastrymaestra

2 жыл бұрын

@@analourdesdelmo5159 I'm happy you like it! 🙂

Could you please write me exactly the ingredients !?

@pastrymaestra

3 жыл бұрын

The link to the recipe is in video description!:)

Great content. But you made me real dizzy with those fast 90 degree transitions. Especially when trying to observe one part of the screen like in this instructional video. @_@

@pastrymaestra

4 жыл бұрын

Thank you! Haha, sorry for dizziness! 😂😊

this is a joconde