Or Dacquoise

Larousse spells it sans the 'c'; thus, Daquoise - but the most prevalent
spelling is DaCquoise out here in the internet (about 50 times more
Marjolaine seems to be spelled 'marjolaine' (no change) and is strikingly similar.
Succés has an accent on the 'e' and is not much different.
Progrès has a left leaning accent on the 'e' and is pretty much the same.

And a progrès is what I actually was making - a base for a cake/torte.

Although brain fatigue set in and I did it with walnuts instead of almonds (accidentally; I was shelling walnuts for something else amidst all the meringue-making, was interrupted and subsequently grabbed the wrong bowl).

2x 20cm (8") Successful Progressive Dakquoise
Oven at 175c/350f
Parchment paper the bottom of the 20 cm rings

50 grams icing sugar
80 grams ground nuts (almonds! optionally walnuts/hazelnuts; superfine [flour-like])
75 grams egg whites (about 2 1/2 large)
20 grams sugar

Mix A together
B: Beat egg whites 'til holding some shape
Add sugar in 2 stages to whites; beat until glossy but not dry

Fold 1/4 of B into A to 'temper' the nuts/sugar mix.
fold A into B gently

Pipe the result into the 2 rings in a spiral (from the center outwards); if you're realy good you'll be able to forego the rings and pipe freehand directly onto parchment [good luck].

Bake 20 minutes; until browned. Cool on a rack. Pop out of rings and remove parchment. Bag the discs and freeze for a couple of hours (or 2-3 days) (helps to dry them out I think).

When I use them to make the cake I'll coat them with a simple syrup to keep them from sogging up too much from the cake ingredients (which will be lemon mousse).

Derived from Food Management: Recipe for Lemon Mousse Cake.

Boulangerie Jour 4

Boulangerie Jour 4
Originally uploaded by willsong.

Croissants, pan madre, chocolate croissant things, dinner rolls, pain au main; and "ear of wheat" baguette.
Last day and lots of stuff was produced.
Only 2 photos of bread since, on day 1 of the class, at the very end of the day, my camera abended!
This one was made, instead, with my web cam.

No, I am not a good photographer at all.


Originally uploaded by willsong.

L'Escargot is on Rue Montorgueil, 38. I encountered a fellow boulangerie student while out shopping at Mora and he was kind enough to invite me to lunch.
Very nice atmosphere; good food.
I'm not certain but I believe the tab was €200-ish.

I think I owe someone a lunch (or two).


The classic Parisian pleasure-bread I think.
Day 3 of the course. Didn't come out quite as beautiful as some of my colleagues - but not too bad. Good colour.
Doesn't have the bump in the top center because I failed to "emphasize" it enough. Next time I'll be less gentle.
Brioche freezes quite well.