Dacquoise and Mousseline de Saumon

Ingredients

  • 5 oz salmon, cubed

  • 5 oz white fish, cubed

  • 1 tsp herbs (keep some for Herb Sauce)

  • 1 Tbsp egg whites

  • salt & pepper to taste

  • 1 cup heavy cream, chilled

  • 1 leek, cleaned, brunoise

  • 2 Tbsp butter

  • 1 oz shrimp

  • 2.5 oz sour cream

  • 10 ½ oz almond meal, or blanched almonds,  ground 

  • 1 oz cornstarch

  • 10 ½ oz sugar

  • 6 oz egg whites

  • 2 oz almonds, whole, chopped

  • Buttercream of choice (cocoa powder provided)

  • Powdered sugar to sprinkle

The mousseline did not hold it’s shape as much as needed, though the flavor was acceptable, the presentation was lacking and it was missing the sauce. The same issue with presentation happened because of time on our dacquoise, as the buttercream did not have enough time to set and hold it’s shape, though it was very delicious.

Dacquoise

MAKE THE DACQUOISE BASE

  1. Preheat the oven to 250 F.

  2. Layer with parchment paper a large baking sheet and mark three 8-inch circles 

  3. To make the almond meringue, mix together the almond meal, cornstarch, and all but 3 oz of the sugar.

  4. Stiffly whip the egg whites, add the remaining sugar and continue whipping for 30 seconds or until the mixture forms a glossy meringue that holds peaks.

  5. Fold in the almond in three batches.

  6. Pipe three 8-inch meringue rounds.

  7. Bake in the oven until crisp and dry, 45 to 50 minutes.

  8. While meringue is still warm, trims rounds neatly with a sharp knife. Transfer them to a rack to cool.

ASSEMBLE THE CAKE

  1. Spread about ¼ of the butter cream on a meringue layer

  2. Add the second layer, spread with more buttercream and then top with the remaining meringue layer

  3. Spread remaining buttercream over the top and sides, reserving 2 to 3 tablespoons

  4. Sprinkle the top thickly with confectioners’ sugar and press chopped almonds around the edge of the cake

  5. Pipe the remaining buttercream in a design on top of the cake.

Mousseline de

Saumon

INGREDIENTS

  • 5 oz salmon, cubed

  • 5 oz white fish, cubed

  • 1 tsp herbs (keep some for Herb Sauce)

  • 1 Tbsp egg whites

  • salt & pepper to taste

  • 1 cup heavy cream, chilled

  • 1 leek, cleaned, brunoise

  • 2 Tbsp butter

  • 1 oz shrimp

  • 2.5 oz sour cream


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