Dacquoise is a crisp nut meringue. They aren't hard to make, and they add a wonderfully crisp layer of texture to a special dessert. Bake at a low temperature to allow a dacquoise to dry more than actually bake. The resulting layer will be crisp all the way through, but when layered with moist ingredients such as ganache or buttercream, dacquoise takes on a wonderful chewy quality. Make with any kind of nut you can think of. Enjoy! ... continue reading...
Frangipane (Almond Cream) | A Staple in the French Pastry Kitchen
If you live in America, you might not have heard of Frangipane (or frangipani in Italian.) Frangipane, also known as almond cream, is a sweetened almond filling, and it is super versatile component of the classic pastry kitchen. This almond filling is easy to make and adds rich almond flavor to any dessert you use it in. What is the Difference Between Frangipane and Marzipan? Both frangipane and marzipan are based on almond meal. Marzipan, which is similar to almond paste, is ... continue reading...
How to Make Dark Chocolate Ganache
In its simplest form, ganache is an emulsion of equal parts of chocolate and heavy cream. Small amounts of corn syrup or butter are sometimes called for in some recipes. By varying the proportion of chocolate to cream, or the temperature, you can vary the texture of the finished product. Increase the cream to make a ganache that, when chilled, you can whip like cream. Increase the chocolate and you get a truffle filling. Pour it warm over a cake and you have a thin glaze, or pour it over ... continue reading...
Simple Buttercream from The Whimsical Bakehouse
Where Does This Simple Buttercream Recipe Come From? This buttercream recipe is from The Whimsical Bakehouse by Kaye Hansen and Liv Hansen. It is not based on a sugar syrup, so is easier to make. What Is So Great About This Buttercream? In a nutshell, this is what makes this simple buttercream an excellent choice for cake frosting and decorating: It holds up very well even on hot days. It is easy to make. It takes color really well. It is neutral in flavor. I will go on ... continue reading...
How to Make Italian Buttercream
How to Make Italian Buttercream Some people find making this type of frosting intimidating, but it is just a matter of timing and being careful with hot sugar syrup. I do recommend that you make Italian buttercream with a stand mixer and that you get an instant read thermometer so you can check the temp of your sugar syrup. Once you have those items, here's how it goes: Heat sugar and water together and cook to 240-244F. At the same time, beat egg whites with a pinch of salt until they ... continue reading...
