I just made the cake, and it turned out delicious. However, I had some issues with the buttercream. Even after cooling it to 65°F, I couldn't beat it to the right consistency. Additionally, when adding the sugar syrup to the mixer, you need to be careful as the sugar hardens quickly and can stick to the sides of the bowl, which is pretty annoying. Overall, it was a learning experience, and the end result was very tasty.
You should eat it within a couple of days. However, you could make it a week or two weeks ahead and frreze it (well wrapped). Defrost it in the fridge overnight before serving.
Dear Chef, this is exactly the kind of clear detail and instruction I was looking for. Thank you so much! I was looking at a Sans Rival type of flavour profile. Can I swap out hazelnuts for any other nut (pistachio, cashew) 1:1? I would be making 3 x 8 inch rounds most probably with the same recipe. Thank you.
Thank you for sharing your recipes! Can I ask you one question? Isn´t the dacquoise harder than a normal cake? I am thinking about the difficulty when cutting into the cake...
This channel is criminally undersubscribed. Should be half a million subscribers.
Thanks a million, it is so inspiring to be acknowledged! 🥰❤
I just made the cake, and it turned out delicious. However, I had some issues with the buttercream. Even after cooling it to 65°F, I couldn't beat it to the right consistency. Additionally, when adding the sugar syrup to the mixer, you need to be careful as the sugar hardens quickly and can stick to the sides of the bowl, which is pretty annoying. Overall, it was a learning experience, and the end result was very tasty.
Thanks for sharing, I hope next time there are no difficulties for you! :)
a favorite
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Looks amazing
Pls can you share how many days ahead can i make this cake ? Thank you
You should eat it within a couple of days. However, you could make it a week or two weeks ahead and frreze it (well wrapped). Defrost it in the fridge overnight before serving.
@@pastrymaestra thank you so much . Planning on making it Thursday night to serve it for lunch saturday 💕
yummilicious
I love the recipes and the history involved. I want to make an 8 in. Cake. Should I double this recipe ? Thank You in advanve
Thank you! This is 6', so if you double the recioe, your 8' cake is going to be a bit higher than mine! 🙂
Dear Chef, this is exactly the kind of clear detail and instruction I was looking for. Thank you so much! I was looking at a Sans Rival type of flavour profile. Can I swap out hazelnuts for any other nut (pistachio, cashew) 1:1?
I would be making 3 x 8 inch rounds most probably with the same recipe.
Thank you.
Sure you can swap the hazelnuts with any other nuts! 🙂
@@pastrymaestra thank you for replying chef! I just wanted to confirm the ratio would the same. Looking forward to trying out this recipe.
@@dinasawlani yes, the same ratio, just make sure it is very finely ground, like flour 🙂
What the the pip nomber plz u got used ?
Amazing♥️♥️ keep posting always✨✨
Thank you so much! :)
Wow looking so good🤩, I'm always exited to see new stunning recipes from you😄✨
Thank you so much Tejas, I'm so happy to have such an amazing audience! ❤ 😊
@@pastrymaestra you are always welcome 😇
Looks amazing. Nice work !😃😃😃
Many many thanks! :)
Superb!
Thanks a lot! :)
Thank you for sharing your recipes! Can I ask you one question? Isn´t the dacquoise harder than a normal cake? I am thinking about the difficulty when cutting into the cake...
This dacquoise is pretty soft, don't worry! Thanks for watching. 🙂
I gained 10 pounds just watching.....