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Almond dacquoise troubleshooting

post #1 of 4
Thread Starter 

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

post #2 of 4

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.

post #3 of 4

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.

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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #4 of 4

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.

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