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
Almond dacquoise troubleshooting
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.
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.
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.