Hello guys. Today I made caramel dacquoise. Caramel is one of my favorite flavors. This caramel buttercream can be used anywhere you want as cakes, cookies or macarons. It’s not hard to make, so give it a try.
16 dacquoises -8 dacquoise sandwiches
[ Dacquoise ]
112g Egg whites
88g almond powder
88g Powdered sugar
15g Baking powder
1. Make hard meringues by adding sugar twice. *If the total sugar is less than 50% of the whites, divide in half when adding the whites.
2. Add sifted almond flour, powdered sugar and pastry flour and mix gently with a spatula.
3. Put the dough into a piping bag with tip number 805 and fill 2/3 of the mold.
4. After smoothing the surface with the scraper, lift the frame to remove it.
5. Sprinkle with powdered sugar twice and bake for 13 minutes at 180 degrees Celsius with Wiswell upper and lower heat function.
* Oven: 170 degrees Celsius for 13 to 14 minutes
6. Once completely cooled, put the cream in pairs and sprinkle some salt and caramel on top.
[ Butter cream caramel ]
80g Heavy whipped cream
90g unsalted butter
1. Put the sugar in the bottom of the pot and melt over low heat.
2. Prepare heavy cream to preheat so that it can be added to caramel at a temperature above 50 degrees Celsius.
* Be careful not to heat the cream for too long and the moisture from the cream will not evaporate. The sauce may be too thick or hard.
3. When the sugar turns caramel and brown, add the warmed cream several times and mix well with a spatula. * Note that fresh cream, if not warm, will splash a lot when poured on the flowing road, which is very dangerous and does not mix well with caramel, which can cause clumps.
4. Cover the finished caramel sauce and let it cool completely below 30 degrees Celsius.
5. Lightly beat the butter at room temperature with a hand mixer.
6. Add 90g of completely cooled caramel sauce to the butter and beat until smooth. * Leftover caramel sauce for drizzle.
7. Put the ice cream in a piping bag, pour the cream over the dacquoise and drizzle the rest of the caramel sauce on top.
8. Sprinkle with salt and clip in.
- Storage: Keep refrigerated in an airtight container. If you don’t eat them within two days, it’s best to keep them in the freezer. (can be stored for 2~3 weeks)