Layers of pistachio dacquoise, silky vanilla mousse, raspberry mousse and a glossy mirror glaze… pure pastry art in every slice
Made in both vegan and non-vegan versions so everyone can enjoy this elegant dessert masterpiece 🍓
🍓 Non-Vegan
Pistachio Dacquoise (2 layers)
INGREDIENTS
150 g pistachio flour
100 g almond flour
180 g egg whites
150 g sugar
30 g powdered sugar
20 g cornstarch
METHOD
Whip egg whites with sugar to stiff peaks.
Fold in dry ingredients.
Pipe/spread two discs.
Bake 170°C about 15 min.
Vanilla White Chocolate Mousse
200 ml milk
3 egg yolks
50 g sugar
6 g gelatin
150 g white chocolate
250 ml whipped cream
Make crème anglaise, dissolve gelatin, pour over chocolate, cool, fold in whipped cream.
Raspberry Mousse
250 g raspberry purée
70 g sugar
8 g gelatin
250 ml whipped cream
Warm purée, dissolve gelatin, cool, fold in cream.
Raspberry Mirror Glaze
100 g raspberry purée
100 g sugar
100 g glucose
70 g condensed milk
8 g gelatin
100 g white chocolate
Glaze at 32–34°C.
Assembly
Dacquoise
Vanilla mousse
Raspberry mousse
Dacquoise
Freeze, glaze, decorate.
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🌱 Vegan Pistachio Dacquoise
150 g pistachio flour
100 g almond flour
90 g aquafaba
140 g sugar
20 g cornstarch
30 g powdered sugar
Whip aquafaba like meringue, fold in dry ingredients, bake same way.
Vegan Vanilla Mousse
250 ml coconut cream
150 g vegan white chocolate
3 g agar agar
Vanilla
100 ml whipped plant cream
Heat part of cream with agar (boil 2 minutes), pour over chocolate, cool, fold in whipped cream.
Vegan Raspberry Mousse
250 g raspberry purée
60 g sugar
4 g agar agar
200 ml whipped coconut cream
Boil purée + agar 2 minutes, cool slightly, fold in whipped cream.
Vegan Raspberry Glaze
100 g raspberry purée
100 g sugar
100 g glucose
60 g vegan condensed milk
100 g vegan white chocolate
4 g agar agar
Blend smooth, glaze warm.
Optional Pistachio Crunch Insert (Amazing here)
Mix:
80 g pistachio praline
40 g feuilletine
40 g white chocolate (or vegan white chocolate)
Thin layer between mousse and dacquoise.