Green tea Chocolate Dacquoise Recipe | HANSE

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Hello, guys! Today, I've made dacquoise in a long time.
Eating Sound ▶ • 다쿠아즈 먹는소리 (eating sound)
I have made green tea dacquoise before so I was planning to make different flavor but I had kit-kat in my house and I wanted to make dacquoise with chocolate in it. So, I've decided to go with green tea again.
I'm not creative enough so It turned out to be a very similar recipe from before... haha...
I will try something else next time :)
Green tea flavor is not too strong and the chocolate made it much sweeter.
Dacquoise is crispy on the outside and fluffy on the inside.
▶ingredient
- dacquoise
110g egg whites, 40g sugar, 3ml vanilla extract, 60g almond powder, 55g powdered sugar, 7g green tea powder, little powdered sugar
- buttercream
120g unsalted butter, 7g green tea powder, 40g white chocolate, 15ml heavy cream, 35g powdered sugar
- finish
8 Kit Kat
1) Place parchment paper on the pan and lay the dacquoise ring
2) Spray water to the dacquoise ring
3) Preheat the oven to 170~180°C and beat the egg whites
4) Add in sugar 1/2 at a time and beat the egg whites until they become meringue
5) When stiff peaks form, sift almond powder, flour, sugar powder and green tea powder and pour them all in
6) Fold everything together with a spatula very carefully
7) When just combined, transfer the mixture into a piping bag with 1cm plain nozzle
8) Pipe the batter onto the prepared pan
9) Lift the dacquoise ring and dust them with sugar powder twice
10) Bake in the 170°C oven for 10~12 minutes
11) Set aside to cool completely
12) While cooling, make buttercream
13) Beat the room temperature butter in a bowl
14) Add in the sifted green tea powder
15) Melt white chocolate into heavy cream in a separate bowl
16) Let it cool for a while and add the mixture into the butter
17) Sift in the sugar powder and beat on high speed
18) Whip until the color turns paler
19) Transfer the cream into a piping bag with star shape nozzle
20) Prepare kitkat chocolate, cooled dacquoise and buttercream
21) Pipe out the filling onto dacquoise and place kitkat chocolate on top
22) Pipe out the filling on the chocolate a bit and sandwich the dacquoise
23) Store for up to 3 days (about a week if stored in a freezer)
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