Dacquoise
|
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 |
| Variations | Marjolaine |
 Cookbook: Dacquoise  Media: Dacquoise | |
A dacquoise (French pronunciation: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1]
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.
History
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]
Piping dacquoise disks for mousse cake bases
The term dacquoise can also refer to the nut meringue layer itself.
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.
This article is issued from Wikipedia - version of the 10/8/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.