Recipe
- 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
- Weight
- 16g (batter: 11g, filling: 5g)
- Size
- φ45mm×H32mm
- Ingredients
- [Batter]
egg white, powdered sugar, almond powder, granulated sugar, basil
[Filling]
white chocolate, butter, fresh cream, milk, basil
Reference
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)
