Pineapple Dacquoise Recipes

Steps:

• Prepare ice cream:
• Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
• Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
• Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
• Make meringues while custard chills:
• Preheat oven to 350°F.
• Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
• Reduce oven to 200°F.
• Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
• Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
• Freeze custard while meringues bake:
• Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
• Assemble dacquoise:
• Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
• About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.

Steps:

• Make the meringue: Pulse flours and confectioners' sugar in a food processor until combined. Sift 3 times.
• Preheat oven to 275 degrees. Line 2 rimmed baking sheets with parchment, and draw two 7-inch circles on each. Flip parchment over. Whisk whites, cream of tartar, and superfine sugar with a mixer on medium speed until combined. Gradually increase speed to high, and whisk until stiff peaks form, about 10 minutes. Add vanilla. Fold in flour mixture in 3 batches, adding each batch before previous batch is fully incorporated. Spoon batter into a pastry bag fitted with a 1/2-inch plain round tip. Starting in center of each circle, pipe a tight spiral to edges. Bake until dry and crisp but not browned, 45 to 50 minutes. Let cool on sheets.
• Make the pineapple: Puree 1/2 cup fresh pineapple, and reserve for buttercream. Mix juice, granulated sugar, and salt in a large skillet over medium heat. Cook, whisking occasionally, until sugar dissolves. Add the remaining pineapple slices to skillet. Bring to a simmer, and cook until pineapple is light golden brown and liquid is syrupy, 45 minutes to 1 hour. (Add more pineapple juice if liquid evaporates too quickly.) Let cool in skillet.
• With a slotted spoon, remove pineapple slices from syrup, and coarsely chop. Puree 1/2 cup caramelized pineapple with 2 tablespoons syrup, and reserve for buttercream. Transfer remaining caramelized pineapple to a bowl and syrup to another bowl.
• Make the pineapple buttercream: Bring sugar, corn syrup, and water to a boil in a small saucepan, stirring until sugar dissolves. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Boil, undisturbed, until mixture registers 245 degrees on a candy thermometer.
• Meanwhile, whisk yolks with a mixer on high speed until pale and thick, about 5 minutes. Reduce speed to low, then pour hot syrup in a slow, steady stream down side of bowl. Increase speed to high, and whisk until mixture is pale, thick, and warm, about 5 minutes. Reduce speed to low. Add butter, 1 tablespoon at a time, mixing after each addition. Increase speed to high, and whisk until smooth.
• Reduce speed to low, then add caramelized pineapple and fresh pineapple purees. (Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.)
• Make the praline: Line a baking sheet with parchment, then coat with spray. Bring sugar and pineapple juice to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture turns amber and registers 320 degrees on a candy thermometer.
• Remove pan from heat, wait until bubbles subside, then stir in almonds. Immediately pour mixture onto prepared parchment. Using an oiled offset spatula, spread to a 1/4-inch thickness. Let cool, then finely chop.
• Assemble the cake: Place 1 meringue layer on a platter. Gently brush layer with 2 tablespoons reserved caramelized pineapple syrup. Spread 1/3 cup chopped caramelized pineapple on top. Spread 3/4 cup buttercream on top, then sprinkle with 3 tablespoons chopped praline. Repeat twice, then top with remaining meringue circle. Refrigerate until buttercream is firm, about 1 hour.

Steps:

• Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
• Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
• Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
• Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).