Shaping and baking coconut dacquoise
Piping and Baking the Coconut Dacquoise
Ingredients
crushed roasted pistachios
as needed
Instructions
1
Shaping and baking (Entremets)
Line 17 cm diameter rings with parchment paper. Place the dough in a piping bag fitted with a smooth nozzle #10 and fill the ring with dough, starting from the center and forming a spiral. All around, arrange, side by side, dacquoise balls. Dust twice with powdered sugar, at 15-minute intervals, to make the dough "pearl". Bake for 25 minutes at 165°C, leaving the steam vent open.
2
Shaping and baking (Small Cakes)
Line 8 cm diameter rings with parchment paper. Slide the dough into a piping bag fitted with a smooth nozzle #10 and fill the ring with dough, starting from the center and forming a spiral. All around, arrange, side by side, dacquoise balls. Dust twice with powdered sugar, at 15-minute intervals, to make the dough "pearl". Bake for 20 minutes at 165°C, leaving the steam vent open.
