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Amazing Stonefruit and Berry Dacquoise Recipe
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- Опубликовано: 29 май 2023
- #ad Looking for a crowd pleasing, spring brunch pairing? Look no further than this amazing stone fruit Daquoise and @mrblackspirits Espresso Martini.
This cake is a symphony of flavors and textures with crisp and light meringue layers topped with a custardy French buttercream and piled high with lots of juicy stone fruits. And this cake paired with a Mr Black Espresso Martini…chef’s kiss 🤌 @mrblackspirits is a Cold Brew Coffee Liqueur, made with 100% Arabica Coffee for a smooth, delicious coffee flavor. Check out the recipe below. Cheers!
Mr Black Espresso Martini Recipe
1.5 oz Mr Black
.5 oz Ketel One Vodka
1 oz Espresso freshly brewed (or cold brew concentrate)
1/2oz simple syrup
Garnish: coffee beans
Combine ingredients into a shaker with ice, give it a hard shake, pop the strainer on, pour into coupette glass and garnish with coffee beans.
Visit www.mrblack.co/row/where-to-buy to get a bottle of Mr Black for your next gathering!
This delicious Daquoise recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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Once again you've taken what looks like a daunting task and broken it down into doable steps. As a side comment, I caught a YT interview that you did with two guys, which made me feel good, because you gave shout out to the importance of home economics classes. That is what I taught for my whole career---36 years. I loved it for several reasons. I got closer to my students than if I were teaching some other subjects----you probably found that with art classes. In PA the subject is now Family and Consumer Sciences, if it is taught at all.
You are too kind! I really appreciate that thoughtful and sweet comment.
Last time I made this I solved the problem of the merengue breaking apart when you cut into it; I made the bottom disc as normal but the other two layers I piped 6 triangles instead of a disc (12 in total) then assembled the triangles back into a circle shape after baking. When cutting a wedge the top and middle cut easily since they were baked separately and only the bottom disc needed cutting.
That's a good idea, could just make a triangle piece of paper proper sized so you got an outline too. My thought process was to just make smaller cookie sized versions is there any reason why. I wouldn't want to do it that way? Aside from having to assemble multiple? Lol
Love that idea! So clever.
This looks amazing and I look forward to making this and using your technique with the triangles. I do this the same pulsing lightly toasted cooled walnuts. I make 7-8 layers and use chocolate whipped cream instead of buttercream in between the layers and then frost entire cake with the chocolate whipped cream, using powered sugar instead of granulated sugar in the cream . Then decorate with chocolate shavings. I use melted Baker Sweet Chocolate adding 2 teaspoons of vanilla and 1/4 cup unsalted butter and cool down before adding to the whipped cream. When you refrigerate for at least 6 hours the layers will deflate somewhat but it changes the meringue and will cut like a cake. I did this for my sisters small wedding cake. It is a basic chocolate angel pie made into a cake. His recipe for the dacquoise is perfect and I love his videos
Looks amazing - you’re like the Bob Ross of baking - so relaxing to listen to you while you’re baking - Thanks
Thanks so much Tom! Happy baking!
🙋♀️This recipe reminds me of "Company Dessert " from the Busy Bee Restaurant in St. Louis, Missouri. When the restaurant closed, the recipe was published in the newspaper. My great aunt's neighbour, who was originally from St. Louis, shared it with my great aunt. I've loved it since my first taste one Thanksgiving, when I was very young. I have the recipe, in my great aunt's handwriting. I most often use berries and sometimes plain, no fruit. Sorry so long. I just wanted to share this memory with other preppy kitchen followers.😊
This was one of the receipts I was most excited to make from your cookbook so to also have a video is so nice. Can’t wait to try this one.
Yay! Thanks so much Sara, hope you love the book!!!
I made my first dacquoise for my brother’s 21st, i was 13! It was a hazelnut (italian meringue, because, well, i am italian and thats how i was taught to make meringue) dark chocolate grated over mascarpone cream and lots of peaches and strawberries….not too dissimilar. It began a lifelong love for this kind of torta and i am still proud of the cake made with love by that little girl. Thankyou for reminding me. You are amazing John, i love your passion
Using french buttercream is brilliant! Great way to use up the yolks!
You again have made me feel as though I could actually make this. I have never baked a meringue before except as a top for pies. It does look like a lot of steps and work but it also looks well worth it in every way. I have your book, so I’ll watch this video again while trying this out. Peach season is in the near future here! Thank you ❤
I have enjoyed baking with you and baking recipes from your cookbook. I appreciate everything you do. Thanks for sharing.
John, I stumbled upon this video while I was trying to learn about daquoise. I was searching for chocolate hazelnut daquoise and your video appeared a few videos down the list. I think RUclips knows I watch a ton of your content .😂 You always explain things to perfection so I knew I would learn a lot from the video although I was planning a different kind of daquoise. Lo and behold the beauty of seeing you make French buttercream the Swiss Meringue buttercream way. I’m ecstatic! I have so wanted to make your French buttercream while simultaneously so not wanted to get involved with 240F sugar syrup. I learned about the Stella Parks recipe but have not tried it. Now though I can actually watch you using a very similar method and since I always use your SMBC recipe I’m very familiar with it already. I plan to use this for a layer cake. I think most people like to use it as a filling but not so much a frosting. However, you have the great tip of assembling it while the buttercream is chilled. I think it’s worth a try as a frosting making sure to keep the assembled cake refrigerated to keep the frosting in good shape and only taking the cake out maybe an hour before serving. Thank you Chef! You made my day.😊
First time making real cheese cake, and it turned out great. Everyone loved it. Thanks 😊
Yikes John!!!! This looks AH-mazing💕 I will be making this I do believe lol, thank you for sharing with us. Waiting patiently for the next video to magically appear.
Enjoy your week and upcoming weekend with your wonderful children and hubby.💕
🎂Tina🎂
Thank you so much Lulu!!!
Obviously alllll your videos are a delight; but may I be so bold and say that this one was a THRILL, lol. Thanks for always makin' my day, John!
Oh my gosh, thank you so much!!!
@@PreppyKitchenJohn, would you make a knock off of the McDonald's strawberry cream pies? I hate McDonald's but my gf made me try the pies and now i get them CONSTANTLY.
Great tip on the almond flour -- thanks!
Love ur oven! U are a joy to watch 👍😉
Whooo mt!! You are a trip!🎉. John , I luv ya
I’m really impressed by the Mr. Black- it tastes like actual coffee unlike some of their well-known competitors. Definitely less sweet so I add a bit of simple syrup to balance my espresso martini
Really Amazing, delicious. 😊😋.
Man yesss. Stone fruits are so good i feel like they don't get the attention they deserve at all in recipes (besides peaches)More recipes should use them.
Perfect 😍
Looks great.. to advanced for me tho ❤
Amazing 🎉❤ i never ever seen these type of recipe nice🎉
Thank you John for an awesome vid! Hope to watch it and make it very soon! Love from the UAE!
Thank you so much Mysha!!!✨🍓
Oh ly god that looks amazingly yummy 🤤🤤🤤🤤
Wow, this looks amazing, John. So fancy as well!
Thank you!!!
Looks delicious :))
Superb ❤😊
Love to watch you cook,your so passionate about it, but how about a few treats for those of us who are on a Keto diet
Ohhhhhh lala 😍🤗✨ looks simply amazing with 100% summer vibes 🌞
Thank you Karina!!!!! Hope you try the recipe out!
Fabulous!
Thank you!!
Very nice recipie John! They looks amazing! Have a nice day and good month! 👍👏🍴
Thank you Dia! That's so kind!
@@PreppyKitchen Thanks John! 🤩🤩🤩
I feel like this would make great cookies as well. So beautiful. ❤
Love this idea!
Magnificent you’ve outdone yourself❤😋
It looks good 👍 👌 😋
Thank you!!!
Always wonder what paint colour you used for the kitchen. Very enjoyable videos😊
edgecombe grey :)
Thats a winner 🎂😍🤩🥳💯, I have to get this cook book! 🎉❤
That looks amazing!
Thank you Vanessa!!
I just bought the book!
Looks so yummy. Im from Bangladesh, i just love all your video's, learn so many things from you. Thank you so much ❤ for everything.
Definitely gonna try this😍
Yay! Hope you enjoy it Catherine!!!
Wow , that looks so delicious ❤❤ thanks
thank you!
yummmmmmmmmmmmmmmmmmmmmmmmm
OMG! I was just reading this recipe in your cookbook!! Literally, just going through the book right now.
That’s amazing! I still can’t believe my cookbook is out on the world! Hope it’s getting lots of use.
@@PreppyKitchen It sure is! I love it!!
Hi John, this looks absolutely beautiful and I want to try to make this, even though the merengue is kinda intimidating. I do have a question, however, where did you find those beautiful measuring spoons (yeah, I know the spoons should not be the focus).
Great video😊😊
Thanks so much Maryam!!!!
OK, you can hand that whisk over to me right now, John Kanell. No questions asked.
Dacquoise kind of looks like macarons on steroids! The meringues would be mega easy to do if you have one of those ovens that runs on a timer, as you could set it to bake and then go to bed. 😀
سپاسگزارم
💖💖💖
cool
Amazing sir. I will must try
Hope you enjoy!
The first part looked so much like a torrone the i started to drool
Oh.M.G😃😀😀😀😀😀😍
I ❤ these recipes!🎉 if you are making them Britain 🇬🇧 or Europe 🇪🇺 are the American 🇺🇲 ingredients hard to navigate? Thanks for any advice! 😃👍👊
In Canada we also call it Berry Sugar for super fine sugar, is it so where you are?
You should try a 10k dessert challenge ❤
I would make this but in small single server sizes so I don't have to cut it
Yep, that's how I'd do it too. I make Pavlova often. At least with Pavlova once it's cut it's still in one piece due to its structure. This may taste good but I like my desserts to taste and look good. Especially if I'm spending so much time making it, lol. If you get a chance to make them I hope it's every bit as good as it looks pre-cut, lol. Happy baking...
Love that idea
No words to describe John thank you very much God bless nd your family
Nice 🎉🎉🎉🎉🎉
Thank you!!
@@PreppyKitchen welcam
I’m anemic in my third trimester. Can you make something super iron rich but tasty?
This looks delicious. I have a stone fruit allergy, can i just use the berries or would the berries not be enough for this wonderful dessert.
Any summer fruit your love will be great!
Mr. Black doesn't ship or sell to my state, what's a good substitute? This kind of reminds me of a chocotorta in the way your dessert is put together.
Time to give me that whisk again so I clean it off for the next step. 😄
Hahaha, thanks June! Whisk duty is my favorite.
Matcha cookies pleaseeee🥹
This needs to happen soon.
If you make small cookie sized versions of this so you dont have to cut it up, how well would they hold up in the fridge? Im assuming just hold off on whipped cream and the buttercream might be a little thick?
They hold up well actually it you use berries then the juice wont's soften them as much since the stonefruit weeps a bit.
@@PreppyKitchen thank you for getting back to me! I appreciate the info, and love the content man. I don't do a ton of baking but I want to start doing more and your videos are not only just fun to watch but amazingly informative and really nice to be able to follow along to lol 🤙
Delicious, where can I find your book?
Hi! There are links in the description box but you can buy on Amazon
225c or 225f?
Anyone else think the yellow dollops were deviled egg filling when you saw the thumbnail? 😝
LOLOLOL, OMG
I'm allergic to tree nuts, do you think peanuts or sunflower seeds would work in this recipe?
I think both would work but peanut might have too strong of a flavour. The only concern I have is sunflower seeds are a little fattier than almonds but it’s worth trying.
"I mention this cause it happened to me!" you're so funny, and you make me want to try all your recipes, but I don't have kids and I can't eat all that sugar, I wish you did more savory things so I actually COULD try all your stuff...
Thank you! I have tons of savory recipes on the blog and lots on the channel too. Try checking out some of the savory playlists when you have some time.
Hello John
Hi Claudia!! Hope you’re having a great day!
Me knowing darn well it's called a dacquoise: "stonefruit and berry daiquiri"
WAIT, but that sounds so refreshing/I need it now. LOLOL
Great recipe and is not that hard to do!
Lol I thought this was triple layer deviled eggs.
Omg lololololololol
All the good guys are gay. he is literally the ideal perfect husband a woman could ask for 😢
I am not gay at all. Yet, there is nothing I cannot cook.
I was born to cook. I am well versed with cooking all kinds of delectable chicken kormas, lamb kormas, paneer that is to say cottage cheese curries, delectable italian and french chicken dishes like chicken cacciatore, chicken peperonata, marry me chicken, creamy chicken contadina, chicken milano, chicken Provencal, and chicken oregano to name a few.
I can also cook excellently some delectable french beef dishes like beef bourguignon and burgundy beef.
I love cooking with almond butter as well as cashew butter.
I feel rather strongly that just because a guy can cook excellently that does not mean he is really gay.
There are also some straight guys that love to cook.
I am not caucasian or European at all.
Rather, I am an Indian catholic of Portuguese descent from Mumbai, India who has been blessed with excellent cooking skills.
W̤o̤w̤
neraytbdy
That does not look appealing.