Best Passion Banana Dacquoise Recipes

DACQUOISE WITH LEMON CURD, CREAM AND BERRIES

Steps:

• Preheat the oven to 225 degrees F / 107 degrees C. Trace two 8-inch (20cm) circles on each of two sheets of parchment paper and set them, upside down, on two 16 by 11-inch (41cm by 28cm) jelly-roll pans. Set aside.
• In a large bowl, sift together the almond flour and confectioners' sugar. Set aside.
• In a food processor, pulse the almonds to crush them. You want the pieces to be just big enough to add texture.
• In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed, until they start to foam, about 45 seconds. Turn the speed to medium-low and slowly sprinkle the sugar to create a French meringue. Turn the speed to high and beat until stiff, glossy peaks form, 1 to 2 minutes more.
• Using the whisk attachment, fold in the almond flour mixture, then fold in the crushed almonds.
• Divide the batter evenly among the circles on the prepared parchment paper. Using an offset cake spatula, spread the batter, making sure all the circles are even so they bake at the same rate.
• Bake until the dacquoise are dry, about 90 minutes. Turn off the oven (don't open the door), turn on the oven light (if your oven doesn't have a light, continue baking for 15 minutes more), and let the dacquoise sit in the cooling oven for at least 2 hours; it can be stored like this overnight or even up to 24 hours. Leaving the light on ensures it will stay dry.
• In a medium stainless-steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter and salt.
• Put 1 inch (2.5cm) of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water.
• Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding.
• If there are any lumps in the curd, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface to prevent a skin from forming.
• In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
• Set the container in the ice bath or place in the freezer until chilled, about 15 minutes, then transfer to the refrigerator for up to 5 days.
• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
• Spread the chocolate in a very thin layer on a piece of parchment paper. Freeze the chocolate. Paint it with edible Luster Dust and then break into shards. If your house is warm, you may need to freeze again after painting, but just for a few minutes.
• Place one dacquiose disk on a serving plate, cover with one-fourth of the whipped cream, swirl one-fourth of the lemon curd into the cream, and the top with one-fourth of the berries. Repeat with the remaining disks, whipped cream, curd, and berries. Decorate with the shards of chocolate, if desired.
• Refrigerate the dacquoise for 1 hour before serving to make cutting easier.

PASSION BANANA DACQUOISE

Steps:

• Preheat the oven to 350 degrees F.
• For the Macaroons: Sift together the flours. Whisk the egg whites, slowly adding the sugar, until they form firm peaks. Fold in the dry ingredients. Place the mixture into a pastry bag and pipe into 2 1/2-inch mounds onto a parchment-lined baking sheet. Top with shredded coconut. Bake for about 20 minutes. Dust with powdered sugar.
• For the Sauce Anglaise: Combine the egg yolks, vanilla and 1 tablespoon of the sugar in a small bowl and set aside. In a small saucepot over medium heat, scald the milk, heavy cream, and the remaining sugar. Temper the yolk mixture using a small amount of the scalded liquid, then add the tempered yolks into the saucepot with the rest of the liquid.
• Over medium heat, stir this mixture constantly using a heat-resistant spatula or wooden spoon until the mixture has thickened enough to coat the back of a spoon; this should take approximately 1 minute. Be careful that the mixture does not come to a boil. Strain the mixture into a metal bowl which is sitting in an ice bath. Let cool completely, stirring occasionally, until ready to serve.
• For the Mousse: In a very small metal bowl or 1 cup glass measure, sprinkle the gelatin into 1/4 cup cold water to soften, and set aside. Place the heavy cream into a large bowl and whip using a hand mixer until soft peaks are formed. Set aside in the refrigerator. Place the egg yolks in a 2-quart mixing bowl and set aside. In a 1/2 quart sauce pot, combine the 2 tablespoons of water and sugar, and bring to a boil. Cook until the mixture reaches the soft ball stage, about 248 degrees F on a candy thermometer. Start beating the egg yolks on medium speed, and slowly add in the sugar syrup. Beat until the mixture is thick and cool. Melt the white chocolate in a bowl over a double boiler over simmering water. Remove the bowl of melted chocolate and set aside, keeping it warm. If you used a metal bowl for the gelatin, melt the gelatin over the same simmering water, otherwise, melt the gelatin in the microwave. Temper the gelatin using some of the beaten egg yolk mixture, then add this back into the egg yolk mixture and mix well. Working quickly to prevent lumps from forming, fold a small amount of whipped cream into the warm chocolate. Then fold in the egg yolk and gelatin mixture. Fold in the remaining whipped cream.
• For the Gelee: Combine the passion fruit puree, sugar and 2 tablespoons of the water in a pot and bring to a boil until combined. Set aside. Soak the gelatin in a bowl with the remaining 1 teaspoon of water and add it to the mixture when softened. Let everything cool.
• For the Glaze: Bring all of the ingredients to a boil until well combined, then let cool slightly keeping warm for service. When serving, you do not want the mixture to be so warm as to melt the mousse.
• For the Pabana Sauce: Combine sugar and pabana puree in a small pot and bring to a boil. Remove from the heat. Mix together the cornstarch and water, then add this to the puree. Return the mixture to medium heat and let simmer for about 5 minutes.
• To serve: In individual 4-ounce dome shaped molds, place a serving white chocolate mousse about 3/4 of the way up. Add passion gelee into the center of the mousse, then place a macaroon on top. Place the mold in the freezer until it is completely frozen.
• Unmold the dessert, and dip the rounded part into the soft glaze. Drizzle the pabana sauce around the plate, and place the dome in the center of the serving plate.

HEARTS OF PASSION

Steps:

• Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight.
• To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.