 Eggnog mousse cake with almond dacquoise | |
| Type | Cake |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Serving temperature | Chilled |
| Main ingredients | Meringue (almonds and hazelnuts), whipped cream or buttercream, biscuit |
| Variations | Marjolaine |
A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream on a buttery biscuit base.[1]
The term dacquoise can also refer to the nut meringue layer itself.
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크림 치즈 다쿠아즈 (통통 다쿠아즈 만들기) - cream cheese dacquoise, how to make dacquoise, クリーム チーズダコース
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DACQUOISE DE ALMENDRA - AREADOCE_REYVI
Transcription
Etymology
It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit.
Variants
A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.[2]
See also
References
- ^ Child, Julia; Simone Beck (1978). Mastering the Art of French Cooking, vol. 2. Harmondsworth: Penguin Books. p. 647. ISBN 0-14-046221-X.
- ^ "What is marjolaine? The Great British Bake Off technical challenge explained". Radio Times. 5 October 2016. Retrieved 6 October 2016.
External links
Media related to Dacquoise at Wikimedia Commons
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This page was last edited on 21 January 2024, at 19:05