dacquoise造句

• To make the dacquoise discs : Preheat oven to 250 degrees.
• We shared a rich chocolate dacquoise with raspberries for dessert.
• Once sliced, the dacquoise immediately defrosts, its marvelous textures intact.
• To assemble : Place a dacquoise disc on each of six serving plates.
• Before serving, run a knife around edge of pan, then unmold dacquoise.
• Dacquoise seemed just the right vehicle.
• The tiny tartlet of thyme was terrific, the dried grapefruit dacquoise with coconut a tour de force.
• This is because dacquoise, like halvah, is as much about texture as it is about flavor.
• Cocoa powder tempers that tendency and gives the dacquoise a slight bitterness that matches perfectly with the halvah.
• This variation on a traditional dacquoise, which usually has layers of buttercream, is much lighter, using no flour.
• Anyone who thinks that sometimes a dacquoise is just a dacquoise hasn't experienced the rapture of reading this book.
• Anyone who thinks that sometimes a dacquoise is just a dacquoise hasn't experienced the rapture of reading this book.
• No work beyond cutting is needed with a dacquoise, layers of meringue and creamy, buttery filling, covered with toasted almonds.
• Reichl isn't the first writer to chronicle her life through food, with recipes for crab cakes or an elaborate dacquoise with buttercream filling.
• One of his clients, Bill Yosses, the pastry chef at Bouley Bakery, had no idea where the nuts he uses in a dacquoise come from.
• Meringue can be used as the basis for various desserts including baked Alaska, dacquoise, Esterh醶y torte, Eton mess, silvana, Spanische Windtorte, and Zuger Kirschtorte.
• Malgieri, the director of the baking program at Peter Kump's New York Cooking School, has written a guide for everything from a simple focaccia to an elaborate hazelnut and almond dacquoise.
• A particular form of the dacquoise is the " marjolaine ", invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.
• It was also known for chicken potpie and pecan pie, plus a number of other items that are not typically American, with appetizers like mushrooms a la grecque and eggplant Provencal, and dacquoise for dessert.
• Most of the chapters contain recipes, many of them heavy on the cream and butter ( two sticks in the butter cream for the dacquoise, one stick in the garlic spinach casserole and one stick in the apricot pie, to mention a few ).