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Dacquoise

Dacquoise
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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
16x16px Cookbook:Dacquoise  16x16px Dacquoise

A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1] 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.

A particular form of the dacquoise is the marjolaine, invented by legendary French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.

File:Dacquoise disks for mousse cake bases.jpg
Piping dacquoise disks for mousse cake bases

The term dacquoise can also refer to the nut meringue layer itself.

See also

References

  1. ^ Child, Julia; Simone Beck (1978). Mastering the Art of French Cooking, vol. 2. Harmondsworth: Penguin Books. p. 647. ISBN 0-14-046221-X. 

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