Recipe: Dacquoise with Strawberries and Verbena

Name: Dacquoise aux fraises et à la verveine
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 portions
Ingredients: Dacquoise :150 g de sucre glace; 135 g de poudre d'amandes de belle qualité; 50 g de sucre semoule; 5 blancs d'oeufs.; Crème pâtissière à la verveine :1/2 l de lait entier; 6 jaunes d'œufs fermiers; 150 g de sucre; 40 g de maïzena,; Des feuilles de verveine citronnée du jardin ou des feuilles de verveine séchées disposées dans un sachet mousseline et qui sera infusé dans le lait.; Garniture :750 g de fraises de Plougastel (par exemple); une cuiller à soupe de gelée de fraises.

By Anne Flore ★ ★ ★ ★ ★ 5/5 (2 reviews) Desserts

Prep 30 min

Cook 30 min

Total 1h

Servings 8 serv.

A revisited strawberry tart with a dacquoise base and the zest of verbena. An easy and delicious dessert.

Ingredients for 8 servings

Dacquoise:

150 g icing sugar
135 g high-quality ground almonds
50 g caster sugar
5 egg whites.

Verbena pastry cream:

1/2 l whole milk
6 free-range egg yolks
150 g sugar
40 g cornstarch,
Lemon verbena leaves from the garden or dried verbena leaves placed in a muslin sachet to be infused in the milk.

Topping:

750 g Plougastel strawberries (for example)
one tablespoon of strawberry jelly.

Step-by-step directions

1 Preheat the oven to 170°(th6)

2 Whip the egg whites into stiff peaks, gradually adding the caster sugar.

3 Pour into a bowl and mix in the ground almonds (good quality!) and icing sugar.

4 Gently combine the 2 preparations and place them in a ring on parchment paper.

5 Bake for 35 minutes, remove and let cool, then turn it over onto the serving plate, dampen the paper to remove it.

6 Prepare the pastry cream by blanching the egg yolks and sugar, then when the mixture becomes fluffy you can pour in the cornstarch, then slowly add the milk that has been previously heated with the verbena infused in it, return the preparation to the heat, constantly whisking until it thickens, then let it cool and spread the pastry cream on the Dacquoise and arrange the strawberries.

7 Gently heat the jelly with a tablespoon of water, then dip a food brush into it and coat the strawberries to make them shine.
Chill before serving. Enjoy!

Dacquoise Fraises Dessert aux fraises