🍰 Pistachio Dacquoise 🍰

🍽️ Chewy, crispy pistachio dacquoise cake filled with silky smooth pistachio French buttercream. This elegant French dessert is sure to impress!

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Course: Dessert

Cuisine: French

Servings: 12 slices

Calories: 408 kcal

Equipment:

• 2 Cake Rings
• Stand Mixer with Whisk Attachment
• Food Processor
• Candy Thermometer
• Saucepan

Ingredients:

For the Pistachio Dacquoise:

• 5 Egg Whites (150g) 🥚
• ⅝ cup White Sugar (125g) 🍬
• 1 teaspoon Cream of Tartar 🥄
• 1 pinch Salt 🧂
• 1 ¼ cups Pistachios 🥜
• ½ cup Powdered Sugar (50g) 🍚
• ⅓ cup Cake Flour (40g) 🌾

For the French Buttercream:

• 8 Egg Yolks (145g) 🥚
• ¾ cup White Sugar (150g) 🍬
• 2 ½ sticks Butter (280g) 🧈
• 5 tablespoon Water (75ml) 💧
• 1 teaspoon Vanilla 🍦
• 4 tablespoon Pistachio Paste (if you can’t find this, see my post on how to make your own) 🥜
• ¼ teaspoon Salt 🧂

Instructions:

Make the Pistachio Dacquoise:

1. Preparation:
1. Line a large baking sheet with parchment paper and place two 7-inch pastry rings on it, ungreased.
2. Preheat the oven to 465°F / 240°C.
2. Grind Pistachios:
1. Add the pistachios to a food processor and grind them as finely as possible without making a paste.
2. Add the flour and powdered sugar to the ground pistachios and pulse until combined. Set aside.
3. Whip Egg Whites:
1. Ensure the egg whites are at room temperature. In a stand mixer, whip the egg whites with the cream of tartar and a pinch of salt until frothy.
2. Gradually add the sugar, one tablespoon at a time, whipping for 30-60 seconds between each addition until the meringue is thick and glossy with stiff peaks.
4. Combine Ingredients:
1. Gently fold half of the pistachio mixture into the meringue without deflating it. Once incorporated, add the remaining pistachio mixture and fold until completely mixed.
5. Bake:
1. Divide the batter evenly between the two pastry rings and spread it out flat.
2. Put the dacquoise into the oven and immediately turn the temperature down to 350°F / 180°C. Bake for 15 minutes.
3. Turn the oven off and open the door slightly. Let the dacquoise sit in the oven for an hour, then let cool completely in the pastry rings.
6. Release:
1. Once completely cooled, run a sharp knife around the edge of the pastry rings and gently release the dacquoise.

Make the French Buttercream:

1. Whip Egg Yolks:
1. Place the egg yolks in the bowl of a stand mixer with a whisk attachment and whip on medium-high speed until very pale (about 5 minutes).
2. Make Sugar Syrup:
1. Heat the sugar and water in a small saucepan on medium heat and bring to a boil. Use a candy thermometer to track the temperature, aiming for 240°F / 115°C.
2. Once the syrup reaches the right temperature, turn the mixer to low speed and carefully pour the sugar syrup into the egg yolks in a slow, steady stream.
3. Cool and Add Butter:
1. Turn the mixer to high speed and whip until the bowl feels room temperature (about 10 minutes).
2. Add the softened butter one small chunk at a time, whipping until incorporated between each addition. The mixture may look soupy at first but will thicken and become glossy.
4. Flavor:
1. Add the vanilla and pistachio paste, and whip on high speed for a minute. Taste and add salt if desired.

Assemble the Pistachio Dacquoise Cake:

1. Layer:
1. Place one dacquoise layer on your serving plate. Put the pistachio French buttercream in a piping bag and snip the end off.
2. Pipe blobs of buttercream around the outside of the dacquoise and optionally in the center.
2. Top Layer:
1. Place the second dacquoise layer on top of the buttercream and repeat the process, piping blobs of buttercream all over the top.
3. Decorate:
1. Decorate with chopped pistachios around the outside of the cake.

Enjoy this delightful Pistachio Dacquoise!

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