Mandarin Dacquoise

- A recipe by Gaël ETRILLARD

Making the recipe

RECIPE FOR 18 DACQUOISE (36 biscuits – 70mm x 50mm)

Fruit concentrated preparation Mandarin

Frozen puree without added sugar Lime

Frozen puree without added sugar Mandarin

Ingrédients

Fresh egg whites 189g
Sugar 84g
Ground almond 168g
Icing sugar 131g
Flour T55 31g

Sieve ground almond, icing sugar and flour. Set aside.
Start to mix the egg whites in medium speed.
When the egg whites are foamy, increase the speed and add sugar gradually.
Fold in the dry ingredients gently and pipe in dacquoise stencils.
Sprinkle with a bit of icing sugar.
Bake 180°C for 9mn.
Ingrédients

Les Vergers Boiron Mandarin Puree 600g
Les Vergers Boiron Lime Puree 60g
Sugar 220g
Yellow pectin 18g
Sugar 140g
Glucose 140g
Les Vergers Boiron Lime Puree 20g
Les Vergers Boiron Mandarin Concentrate 10g

Combine 220g of sugar with pectin and pour over 600g of mandarin puree.
Add 60g of lime puree.
Start to cook this mixture and, when the sugar is melted, add the second part of sugar.
When the sugar is melted, add the glucose, and cook until 102°C.
Remove from the stove and add remaining puree and concentrate.
Pour the mixture over a silpat and cool down.
Blend with hand blender and pour in pipping bags.

ASSEMBLY

Pipe 11g of pate de fruit over the dacquoise and close with a second dacquoise.

Gaël ETRILLARD

Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.