Basil Dacquoise
  • Depositer
  • Oven

Basil Dacquoise

Dacquoise with basil, which is used in various dishes for fragrance.
Dried basil is used for the dacquoise batter, and white chocolate-based butter cream with a basil aroma is sandwiched inside. It is in a petite size that can be eaten easily.

Production Processes:
① Laying a paper sheet
② Depositing the dacquoise batter (System Depoly)
③ Applying the powdered sugar
④ Baking (12 min) (Tunnel Oven)
⑤ Cooling (ambient (natural) cooling)
⑥ Peeling the paper sheet
⑦ Flipping the dacquoise over
⑧ Depositing the filling (System Depoly)
⑨ Sandwiching

Product information

16g (batter: 11g, filling: 5g)
egg white, powdered sugar, almond powder, granulated sugar, basil
white chocolate, butter, fresh cream, milk, basil


MASDAC NEWS trial version

MASDAC NEWS trial version

Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.

View the Trial Version (PDF)

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