Almond dacquoise troubleshooting

Discussion in 'Professional Pastry Chefs' started by marcus5556, Oct 12, 2011.

  1. marcus5556

    marcus5556

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    We recently moved to a new menu including an almond dacquoise garnish on a dessert. Chef is looking for a 2-3 inch long stick with approximately .25 inch diameter. I am having problems with getting the pieces off the parchment in one piece. Looking for advice/experience on working with this product
     
  2. jcakes

    jcakes

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    Slide an offset spatula under each one to remove them from the parchment; if they are dried out enough they should remove cleanly.  You'll lose some to breakage but these are small enough to dry out completely in a few hours;  when making dacquoise I make it the last thing we bake and leave it in the turned off oven overnight.
     
  3. chrose

    chrose

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    When you take the pan out of the oven lift an edge of the parchment and try running a little bit of water underneath, the tiny bit of steam produced may well loosen them without harming the dacquoise.
     
  4. nightscotsman

    nightscotsman

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    My suggestions:

    1) don't use parchment, use a silpat.

    2) spray the silpat very lightly with pan spray, then wipe it off with a paper towel to leave just the barest coating of oil.

    This is what I do for crisp meringue and they lift right off with no sticking.