Muska

    • Prep Time
    • 45 minutes
    • Cook Time
    • 20 minutes
    • Cool Time
    • 8 hours
    • Yield
    • Difficulty Level
    • Intermediate

Almond Chocolate Dacquoise

Ingredients

  • 300 g egg white
  • 100 g granulated white sugar
  • 250 g powdered sugar
  • 225 g almond powder Aiguebelle
  • 50 g flour 120 g dark couverture chocolate 72% Aiguebelle, chopped

Preparation

Whisk the egg whites with the granulated white sugar, stir in the sifted mixture, powdered sugar, almond powder, flour, chopped dark couverture chocolate and place in the 16 cm discs using a piping bag. Bake at 175°C for about 20 minutes.

Roasted Banana

Ingredients

  • 300 g banana, sliced
  • 40 g butter
  • 40 g granulated white sugar
  • 1 g cinnamon

Preparation

Melt the butter and granulated white sugar, color blond, then roast the banana for a few minutes. Add the cinnamon directly on three base of chocolate almond dacquoise in the circles of 16 cm.

Milky creamy

Ingredients

  • 300 g whipping cream
  • 200 g pistole chocolate
  • 42 g gelatin

Preparation

Heat the whipping cream, pour it over the minced milk couverture and the gelatin mixture, mix and cover with a plastic wrap touching the mixture. Cool to 6°C in the refrigerator. When cold, using a whisk, emulsify and whip, then pour over the roasted bananas and the bottom of chocolate almond dacquoise at a rate of 170 grams per circle. Reserve in the freezer for the montage.

Coconut cream

Ingredients

  • 120 g milk
  • 50 g granulated white sugar
  • 80 g grated coconut
  • 84 g gelatin
  • 340 g puree of coconut
  • 600 g whipped cream

Preparation

In a saucepan, boil the milk and granulated white sugar and infuse the grated coconut for about 12 minutes. Cool down to about 30°C, add the melted gelatin mass then the puree. Finally the whipped cream.

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