Ingredients
Almond Daquoise Biscuit
- 100 grams (3.53 ounces) egg whites
- 75 grams (2.65 ounces) sugar
- 1 gram (0.04 ounces) salt
- 13 grams (0.46 ounces) powdered sugar
- 60 grams (2.12 ounces) almond flour
- 18 grams (0.63 ounces) flour
Raspberry Coulis
- 30 grams (1.06 ounces) sugar
- 5 grams (0.18 ounces) cornstarch
- 100 grams (3.53 ounces) raspberries
Diplomat Custard
- 150 grams (5.29 ounces) cream
- 25 grams (0.88 ounces) sugar
- 23 grams (0.81 ounces) egg yolk
- 10 grams (0.35 ounces) cornstarch
- 55 grams (1.94 ounces) whipped cream
Equipment
- Mixing Bowl
An essential tool for making sure your ingredients combine smoothly. Opt for a non-slip base to keep everything steady while mixing!
- Electric Mixer
Handy for whipping egg whites to the perfect consistency. A stand mixer with a whisk attachment can make the process super quick and easy.
- Pastry Bag
Ideal for precise piping of the Daquoise batter into your mold. Use a tip suitable for creating intricate designs.
- 18cm Mold
The perfect size for our pastry. Ensure it's non-stick or use parchment paper to make transferring the pastry easy.
- Saucepan
Used for heating the cream and making the coulis. A heavy-bottomed saucepan ensures even heat distribution.
Instructions
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Servings
Variations
Faq
- How can I tell if my egg whites are properly whipped?
Look for stiff peaks that hold their shape when the whisk is lifted. The mixture should be glossy and smooth.
- What’s the best way to prevent my pastry from sticking to the mold?
Use parchment paper or a non-stick spray. Ensuring your mold is well-prepped can make a big difference.
- Can I make the components ahead of time?
Yes, you can prepare the daquoise and raspberry coulis a day in advance. Store them in airtight containers until ready to assemble.
- Why is my diplomat custard lumpy?
You might have overcooked it or not whisked continuously. Keep it smooth by constantly stirring and removing it from heat promptly.
- How do I achieve that perfect glossy coulis?
Simmer gently and ensure your cornstarch mixture is well incorporated. A slow, consistent stir works wonders!
- Can I use other berries for the coulis?
Absolutely! Feel free to experiment with strawberries, blueberries, or blackberries for a fun twist on the original recipe.