ALMOND DACQUOISE-1 TRAYS 60CM X 40CM
Whisk the egg white and sugar become meringue, follow by sifted dry ingredients. Bake 170°C around 15 minutes.
The Three Musketeers
Inspired by the movie The Three Musketeers which I watched on Christmas. Each dessert had its own decoration color but still as one series.
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Recipe
Download recipeALMOND DACQUOISE-1 TRAYS 60CM X 40CM
- Egg White 320g
- Sugar 128g
- Almond Powder 196g
- Icing Sugar 76g
- Cake Flour 70g
- Salt 2g
- Corn Flour 7g
- Totaal 799g
COOKED PULUT HITAM
- Pulut Hitam 100g
- Water 600g
- Pandan Leaf 12g
- Totaal 712g
COOKED PULUT HITAM
Wash the pulut hitam twice time. Place in water with Pandan and bring to boil. After boil use medium heat, and keep stirring until it soft. After sieve away the water and pandan leaf.
COCONUT CREAM-1 TRAY 60X 40CM
- Santan Coconut 375g
- Pandan Leaf 30g
- Water 125g
- Brown sugar 60g
- Corn Starch 25g
- Sea Salt 1.8g
- Gelatin Mass 34g
- Cooked Pulut Hitam 300g
- Whipping Cream 200g
- Totaal 1150.8g
COCONUT CREAM-1 TRAY 60X 40CM
Place Santan, pandan leaf, water, brown sugar, corn starch and sea salt in a pot bring to boil. Stop the heat and sieve away pandan leaf. Add in cooked pulut hitam and fold in whipped cream.
PANDAN CREAM-10 PIECES
- Whipping Cream (A) 230g
- Pandan Leaf 20g
- Whipping Cream (B) 160g
- White Couverture Chocolate 31.5% 94g
- Gelatin Mass 18g
- Totaal 522g
PANDAN CREAM-10 PIECES
Boil cream A and pour into Chocolate, add in Cream B and blend well all remaining ingredients. Keep chilled a day and whip till soft peak.
ALMOND CROUSTILLANT-10 PIECES
- Toasted Almond Paste 113g
- White Couverture Chocolate 31.5% 30g
- Sea Salt Flake 1g
- Feulletine 70g
- Toasted Almond Nibs 10g
- Totaal 224g
ALMOND CROUSTILLANT-10 PIECES
Fold well all together. Flatten to 4mm thickness. Chilled it and cut into desired shape.
Assembly, layout and finishing
Spread the coconut cream on almond dacquoise and freeze it.
Cut it into square as the filling size.
Pipe pandan cream 50% full into silicone mould and insert the square filling.
Finishing with almond croustillant as base.
Freeze it and dipe into green gourmet glaze.