Page 37 - Pastry & Baking Magazine

35
almond dacquoise
Method:
1.
Sift together almond meal, icing sugar,
and salt.
2.
Whip together egg whites and sugar until
sugar is dissolved; add PreGel Albumissimo
and whip to full volume.
3.
Fold in sifted dry ingredients.
4.
Spread into desired mold and bake
at 163°C/325°F until done.
Method:
1.
In a sauce pot, heat the milk, butter and
glucose to a boil. Whisk in the sugar and
pectin and cook, whisking continually until
a temperature of 109°C/228°F is reached.
Remove from the heat.
2.
Stir in the chopped almond and almond meal.
3.
Spread into desired mold to bake.
4.
Bake at 177°C/350°F until golden brown.
almond nougatine