Coconut Dacquoise Recipes

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RED, WHITE AND BLUE (WHITE CHOCOLATE MOUSSE, BLUEBERRY GELEE, COCONUT DACQUIOSE WITH HAZELNUT COOKIE)

Provided by Food Network

Categories     dessert

Time 8h30m

Yield 12 servings

Number Of Ingredients 35



Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie) image

Steps:

  • For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil. Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate. Allow it to sit a minute, then emulsify with a whisk. Add the gelatin and sweetened condensed milk and stir to combine. Color to the desired shade of red with the red gel paste. Hold at 86 degrees F.
  • For the gelee: Combine the sugar and pectin in a small bowl. Add the glucose to the blueberry puree and warm in a small pot. Add the sugar/pectin mixture to the puree and bring to a boil. Remove from the heat and strain. Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze.
  • For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment. Carefully pour the hot sugar syrup into the yolks while whisking. Fold the whipped cream into the egg yolk mixture.
  • Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval. Gently fold the melted chocolate into the cream and yolk mixture until completely combined. Fill a piping bag without a tip with the mousse. Refrigerate until ready to use.
  • For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and mix. Mix in the cake flour. Wrap the dough in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner.
  • Roll the dough to a thickness of 1/8 inch. Cut into at least twelve 3-inch stars and place on the prepared baking sheet. Bake until opaque and an even golden brown, about 15 minutes. Cool on the sheet on a baking rack.
  • For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
  • Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl. Set aside.
  • Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the flour mixture into the meringue.
  • Spread out the batter 1/8 inch thick onto the prepared baking sheet. Bake until just golden at the edges, 12 to 13 minutes.
  • For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat. Let cool and then add to the prickly pear and pear purees. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.
  • For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor. Strain the mixture and adjust the sweetness with additional sugar if needed.
  • To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter. Fill twelve 4-ounce dome molds three-quarters full with the mousse. Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides. Fill the molds to the top with more mousse and place a dacquoise round on top. Freeze until solid, at least 2 hours.
  • Place a cooling rack over a baking sheet. Unmold the domes onto the cooling rack and top with the glaze. Place each dome onto a hazelnut cookie and top with a gold petal. Drag a small spoon of raspberry sauce next to each dome. Serve a scoop of the sorbet on the side.

300 grams water
300 grams glucose
300 grams granulated sugar
300 grams white chocolate
7 sheets silver-strength gelatin, bloomed in ice water for 5 to 10 minutes
210 grams sweetened condensed milk
Red gel paste, as needed
35 grams granulated sugar
3.5 grams pectin NH
50 grams glucose
250 grams blueberry puree
95 grams granulated sugar
25 grams water
95 grams egg yolks
450 grams whipped heavy cream
400 grams white chocolate
100 grams unsalted butter, at room temperature
70 grams granulated sugar
50 grams hazelnut flour
0.5 grams cinnamon
20 grams eggs
150 grams cake flour
417 grams macaroon coconut
333 grams confectioners' sugar
200 grams almond flour
33.3 grams all-purpose flour
500 grams egg whites, at room temperature
83.3 grams granulated sugar
6 ounces granulated sugar
10 ounces water
12 ounces prickly pear puree
4 ounces pear puree
2 cups raspberries
1/4 cup granulated sugar, plus more if needed
12 gold petals, for topping

TOASTED COCONUT DACQUOISE WITH ORANGE PINEAPPLE ICE CREAM

Categories     Cake     Milk/Cream     Ice Cream Machine     Egg     Dessert     Bake     Orange     Coconut     Pineapple     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 19



Toasted Coconut Dacquoise with Orange Pineapple Ice Cream image

Steps:

  • Prepare ice cream:
  • Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
  • Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
  • Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
  • Make meringues while custard chills:
  • Preheat oven to 350°F.
  • Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
  • Reduce oven to 200°F.
  • Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
  • Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
  • Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
  • Freeze custard while meringues bake:
  • Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
  • Assemble dacquoise:
  • Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
  • About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.

For ice cream
1/2 fresh pineapple (preferably labeled "extra sweet")
1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon salt
3 large eggs
1 tablespoon finely grated fresh orange zest
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
For meringues
1 1/4 cups sweetened flaked coconut (4 1/2 ounces)
4 large egg whites at room temperature for 30 minutes
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
Accompaniment: orange rum caramel sauce
Special Equipment
an instant-read thermometer; parchment paper; a 9- to 91/2-inch springform pan; a pastry bag fitted with a 1/2-inch plain tip; an ice cream maker

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