Ingredients
Sicoly
Mousseline cream
with dates
ingredients :
- 200 g Sicoly® unsweetened organic date purée
- 4 Egg yolks
- 25 g Cornflour
- 65 g Softened butter
- 25 cl Milk
- 60 g Sugar
- 65 g Cold butter
process :
Beat the egg yolks with the sugar and then add the cornflour. Mix the milk and Sicoly®’s organic date purée together in a pan. Bring to the boil, stirring constantly. Gradually pour the boiling mixture onto the egg yolks, mixing vigorously all the while. Return to the pan and cook for approximately 2 minutes over a medium heat, stirring constantly, until the preparation thickens. Add the 65 g of chilled butter and mix until it has melted completely. Cover with film and stand in a cool place.
Dacquoise
ingredients :
- 80 g Almond powder
- 40 g Flour
- 190 g Egg whites
- 70 g Caster sugar
- 1 Pinch of salt
- 80 g Walnut powder
- 130 g Icing sugar
- 1 cc Blancs d’oeuf déshydratés
process :
Pre-heat the oven to 180°C. Sift together the flour, icing sugar, powdered walnuts and ground almonds. Mix together the egg whites with a pinch of salt and the dehydrated egg whites. Beat to the stiff peak stage. Pourin the caster sugar and beat for a few more seconds. Using a rubber spatula, gently fold in the mixture of dry ingredients, in three stages. Place the mixture in a piping bag fitted with a round nozzle and, on two sheets of parchment paper, pipe the preparation into the shape of two daisies approximately 25 cm in diameter. Tap the underside of each baking tray to smooth the surface of each biscuit and bake in the oven for 15 to 20 minutes. Leave to cool on a rack.
Assembly
ingredients :
- A few caramelized walnut kernels
- A few dried dates
process :
Work the date pastry cream to soften it and then incorporate the creamed butter. Place in a piping bag fitted with a round nozzle and pipe the preparation over the entire surface of one dacquoise layer. Cover with the second dacquoise layer. Sprinkle with icing sugar and decorate with caramelised walnut kernels and dried dates.