Pistachio Dacquoise cake is hands down the best thing I have ever tasted. I don't say that lightly. Chewy, crispy, and smooth all at the same time and bursting with authentic pistachio flavor. If you're a pistachio lover, you absolutely have to try this.
I have unwittingly become the queen of pistachio desserts. It's a flavor I adore and so love to bake with. The most successful recipe on my whole blog is my Pistachio Cake, and I've got similar delicious creations such as my Pistachio Shortbread Cookies and my Pistachio Cheesecake. But this Pistachio dacquoise absolutely takes the cake (hehe).
Made entirely with real pistachios and no artificial flavoring, the pistachio flavor is absolutely unreal. The crunchy, chewy meringue cake layers mixed with the glossy, smooth pistachio French buttercream is simply heavenly.
Jump to:
Why You'll Love This Recipe
- It's a symphony of sweet, salty, nutty, chewy, crispy, and smooth in every bite!
- Easy to make but very impressive.
- A very unique dessert to serve at special occasions.
What is Dacquoise?
Dacquoise is a French dessert made from a meringue and ground nut mixture. It is typically layered with filling such as sweet whipped cream, pastry cream, and buttercream.
Traditionally, dacquoise is made with almonds or hazelnuts, but I wanted to develop this recipe to use my favorite nuts and make a decadent pistachio version.
Dacquoise (pronounced 'DA-kwaz') originated from southwestern France in the 17th century. Its name comes from the French word, 'dacquois', meaning 'Dax' - the town where it was invented.
The term 'dacquoise' actually refers to both the nutty meringue layer that is made, as well as the finished dessert once it is all put together.
Ingredients
For such an elevated dessert, this pistachio dacquoise recipe calls for relatively simple ingredients.
- Pistachios - The star of the show - pistachios! I like to buy mine pre-shelled to save a bit of hard work and some sore fingers. If your pistachios are salted, you can leave the salt out from the rest of the dacquoise recipe.
- Powdered Sugar - Also known as confectioners' sugar or icing sugar, it's the super fine, powder-like sugar.
- Cake Flour - I recommend cake flour for dacquoise cake as it has a lower gluten content and is lighter, which makes it less likely to deflate the meringue than all-purpose flour. If you don't have cake flour you can still make this with all-purpose flour.
- Eggs - We'll use the large egg whites to make the meringue for the dacquoise cake, and we'll use the egg yolks (plus a few extras) to make the French buttercream.
- Sugar - Superfine white sugar (caster sugar) is best so it can dissolve into the egg whites easily.
- Cream of Tartar - This helps to stabilize the meringue but it is not necessary for the success of the recipe. If you don't have it you can substitute for twice as much lemon juice, or leave it out entirely. You'll just have to be extra careful not to knock too much air out of the meringue when folding.
- Salt - I feel like the salt is unskippable for this pistachio dacquoise cake - it really brings out the nutty flavor and balances out the sweetness of the pistachio frosting.
- Butter - Unsalted butter is best so you can control he salt levels. Make sure the butter is at room temperature before you make the frosting.
- Pistachio Paste - The French buttercream will be flavored with pistachio paste. You can either buy pre-made pistachio paste, or you can easily make your own pistachio paste with just some pistachios and a food processor.
See the recipe card for quantities.
How to Make Dacquoise
The process to make the dacquoise cake is actually very straightforward. We're basically going to make pistachio flour, then make meringue, and then gently fold the two together and bake. That's it!
Preheat oven to 465°F / 240°C and line a large baking sheet with parchment paper. Place two cake rings on the parchment paper - do not grease them. Don't have cake rings? See the Equipment section below for alternatives.
Make Pistachio Flour
Put your pistachios into a food processor and pulse until they are in fine pieces. They will go through several stages of different sizes, make sure you get them as small as you can, but don't blitz for too long or you may end up with pistachio paste.
If they start to feel moist, stop and don't go any further, this is the oil starting to release which will make pistachio butter.
Add Dry Ingredients
Once the pistachios are ground as finely as you can get them, add the powdered sugar and cake flour and pulse a few more times until everything is combined.
The mixture should now look like nice, fine pistachio flour. Set aside.
Make Meringue
In the bowl of a stand mixer, start whipping up the room temperature egg whites with the whisk attachment on medium speed until they start to get frothy, then add the cream of tartar and a pinch of salt, and turn up to medium-high speed.
Start adding your sugar, one tablespoon at a time, letting it mix in for at least 30 seconds in between. If you add the sugar too quickly it won't dissolve properly and you'll be left with a grainy meringue.
Check the Meringue
Once all the sugar is incorporated, you should have a thick, glossy meringue that is whipped to stiff peaks.
If you rub a little of it between your fingers there should be no grains at all. If it is grainy or the meringue isn't stiff enough, whip on high speed for a little longer until the desired consistency is reached.
It's really important for the meringue to be whipped enough so that it will hold more of the air when folded with the pistachio flour.
Fold in the Pistachio Flour
Pour half of the nut mixture into the meringue and gently fold it in with a rubber spatula, being careful not to knock out too much of the air.
Once incorporated, add the remaining pistachio mixture and fold in completely, again being very gentle and careful not to knock out the air.
Bake
Divide your nut meringue between the two pastry rings (or spread onto pieces of parchment paper in a circle shape) and use an offset spatula or palette knife to spread them out as evenly as possible.
Put your dacquoise into the oven and immediately turn the oven temperature down from 465°F / 240°C to 350°F / 180°C. Bake for 15 minutes.
Cool
After 15 minutes, turn off the oven and open the oven door slightly. Leave the dacquoise to cool in the oven for at least an hour before removing them and allowing them to cool completely on the countertop.
Once the dacquoise have completely cooled, carefully run a sharp knife around the edge of the cake rings and release them
They should be light and slightly crispy on top. Carefully peel the dacquoise cake off of the parchment paper.
Tip: I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups and this can mess up your bakes.
How to Make Pistachio French Buttercream
French buttercream follows the same process as Italian meringue buttercream, but it uses egg yolks instead of egg whites to make a richer, creamier frosting.
Whip Egg Yolks
Place your egg yolks into the bowl of a stand mixer and whip with a whisk attachment on high speed until they are thick and very pale - almost the color of butter. This may take 5 minutes or so.
Make Sugar Syrup
Put the sugar and water into a small saucepan over medium heat. Do not stir the sugar mixture.
Use a candy thermometer to monitor the temperature of the sugar syrup as the sugar dissolves and the syrup starts to boil. You want the syrup to reach the softball stage, which is 240°F / 115°C.
Add Syrup to Eggs
Once the sugar syrup is at the right temperature, turn your stand mixer to low and slowly drizzle the syrup into the whipped egg yolks in a steady stream.
Try not to get it down the side of the bowl or onto the whisk as this can get messy, just pour it slowly and directly into the egg yolks as they mix.
Whip
After all the hot sugar syrup has been added, the side of your bowl will feel warm. Turn the mixer up to high speed and let it whip until the side of the bowl feels room temperature again, this may take 5 - 10 minutes, which is why I don't recommend using a handheld whisk!
Add the Butter
When the bowl has cooled, you can start adding the butter. It's important that the butter is at room temperature.
Keeping the mixer on high speed, add the butter, one small chunk at a time, letting it incorporate completely in between additions.
At first, the frosting might look a bit gloopy and runny, but don't worry, just keep adding the butter and whipping. Eventually, it will turn into a beautiful, thick, and glossy frosting.
If it doesn't, turn the mixer up to maximum speed and whip for about a minute.
Add the Pistachio Paste
Once all the butter is added, add the vanilla and pistachio paste, then whip until everything is combined.
Taste to check if you'd like to add a touch more salt. This is a purely personal preference, but I feel like the saltiness in this particular recipe really makes it!
Assembly
This pistachio dacquoise cake is super quick and easy to put together. You don't need any kind of decorating skill or special equipment to make this a real showstopper.
Prepare
Once your dacquoise cakes have cooled and you have removed them from their cake rings, place one of them onto your cake board or serving plate. There is no need to trip off the top or edges - they're perfect to go as they are.
Fill a piping bag or Ziploc bag with your pistachio French buttercream and snip a small opening off the end of the bag. You don't need a piping nozzle for this, just the bag will work great.
Pipe the Filling
Starting on the outside, pipe little blobs of pistachio frosting around the dacquoise cake. I use a technique where I squeeze slightly the pastry bag and move my hand up just a little as I release pressure.
You can either cover the whole surface in these blobs, or you can just go around the outside and then spread some of the pistachio buttercream in the middle.
Add the Top Layer
Once the whole layer is covered, place the other dacquoise cake gently on top, then repeat the process and cover the whole top of the cake in pistachio French buttercream blobs.
Decorate
For a finishing touch, chop up some pistachios and sprinkle them around the outside edge of the cake.
It really doesn't need much decoration as it looks so impressive as it is!
Different kinds of Dacquoise Cake
There are two main ways to make a dacquoise. Some dacquoise recipes use only meringue and ground nuts to make the dacquoise layer, creating a super crunchy meringue layer that will crumble when you cut into it.
Others, such as this recipe add a little flour to the dacquoise batter. This makes it more stable and adds a slightly softer, springier texture to the dacquoise. It's slightly more cake-like, but still light, chewy, and crispy.
Dacquoise are also often made as small, individual portions rather than a larger layer cake like this one.
Equipment
- 2 x 7-inch Cake Ring - Also known as a pastry ring or just any kind of stainless steel ring. The ones I used are adjustable and I set them both to 7 inches to make two 7-inch dacquoise layers. You could also use 8-inch rings if that's what you have.
If you don't have cake rings, you can also just spread the dacquoise batter in a circle shape by drawing circles onto parchment paper as a guide. The finished dessert won't be as neat, but it will work.
- Food Processor - The food processor will be used to grind up the pistachios into pistachio flour. If you are making your own pistachio paste you'll also need it for that.
- Stand Mixer with Whisk Attachment - You could use an electric mixer for this, but I strongly recommend a stand mixer as this recipe requires a lot of whisking time.
- Candy Thermometer - to make the French buttercream you'll need a thermometer to get the sugar syrup to the right temperature.
If you don't have a candy thermometer you can watch for when the syrup turns completely clear and has small bubbles all over the surface. You can test if it's ready it by dropping a small amount of the syrup into a glass of cold water - if it turns into a soft, malleable ball then it is ready. If it goes hard like candy, it got too hot and you need to start again.
- Saucepan - You'll need a small saucepan to make the sugar syrup for the French buttercream.
Variations
- Different nuts - You could really make this exact same recipe with any kind of nuts you like, so choose your favorite!
For the dacquoise preparation just grind up whatever nuts you choose, and for the buttercream, you can follow the pistachio butter instructions in this post to make any kind of nut butter you like to add to the frosting
- Alternative filling - I have also tested this recipe with a pistachio cream filling instead of French buttercream. It is also delicious, a little lighter, not so rich, and flavorful.
I spread a layer of pistachio cream on top of the first layer, then folded the remaining pistachio cream into a batch of whipped cream and piped that all over the dacquoise, just like I did with the buttercream.
- Coconut Dacquoise - For an alternative flavor, add some coconut in with your dry ingredients when making the dacquoise cake, then sprinkle some toasted coconut outside of the cake.
- Adding Fruit - For an extra element of flavor, try adding some fresh raspberries to the top of your cake. The tart flavor will balance out with the sweetness of the buttercream.
Reader Review:
best cake I've ever made - so worth the time and effort!
⭐⭐⭐⭐⭐ - Joana
Storage
Once your pistachio dacquoise cake is assembled, store it in the fridge in an airtight container. It will be good like this for 5 days. Serve at room temperature.
How to Serve
Make sure you remove the dacquoise cake from the fridge about an hour before serving as it is best served at room temperature. If you serve it cold, the butter in the French buttercream will be solid and the filling will be hard, rather than soft and creamy.
Making Ahead
If making the French buttercream ahead of time, store it in the refrigerator in an airtight container for up to 2 weeks.
You can freeze buttercream for 3 months but it may lose some of its silky texture. When ready to use, let it come to room temperature, and then whip it up again to restore the glossy texture.
I don't recommend making the dacquoise too far ahead of time as it can dry out, but if you make it the day before, wrap it up in plastic wrap and store it in an airtight container at room temperature.
FAQ
Dacquoise is a French dessert made of meringue mixed with ground nuts and filled with creamy fillings such as buttercream, pastry cream, or whipped cream.
Dacquoise is a French word and is pronounced 'DA-kwaz'.
Yes. If you don't have pastry rings you can just draw 2 7-inch circles onto parchment paper and spread the dacquoise batter inside the lines into a circle shape. The finished dessert won't be quite as neat but it will still look and taste great.
The dacquoise cake itself doesn't need to be refrigerated, but the French buttercream filling does need to be refrigerated.
Once the dacquoise cake has been filled and decorated, store it in the fridge for up to 5 days. Remove from the fridge an hour before serving to allow it to come to room temperature so the buttercream can soften.
Traditionally, dacquoise is made with almonds or hazelnuts, but you can make dacquoise with any kind of nuts such as pistachios or peanuts.
Ground nuts are often featured in French patisserie, like in Opera Cake.
Dacquoise cakes can be filled with various creamy fillings. Some popular choices are French buttercream, pastry cream, sweet whipped cream and chocolate ganache.
Yes. There are two kinds of dacquoise cake, one made with just meringue and ground nuts, and one with a little flour added to the batter. The first will make a harder, crunchier dacquoise cake, whereas the ones with flour will be softer and slightly more sponge-like, but still chewy and a little crispy.
More Pistachio Desserts
If you love this pistachio dacquoise, you may enjoy some of these other pistachio recipes:
Recipe
Pistachio Dacquoise
Equipment
- Stand Mixer with Whisk Attachment
Ingredients
For the Pistachio Dacquoise
- 5 Egg Whites 150g
- ⅝ cup White Sugar 125g
- 1 teaspoon Cream of Tartar (optional*)
- ¼ teaspoon Salt
- 1 ¼ cups Pistachios 150g
- ½ cup Powdered Sugar 50g
- ⅓ cup Cake Flour 40g
For the French Buttercream
- 8 Egg Yolks 145g
- ¾ cup White Sugar 150g
- 2 ½ sticks Unsalted Butter 280g (room temperature)
- ⅓ cup Water 80ml
- 1 teaspoon Vanilla
- 4 tablespoon Pistachio Paste (see my post on how to easily make your own pistachio paste)
- ¼ teaspoon Salt (to taste)
Instructions
Make the Pistachio Dacquoise
- Line a large baking sheet with parchment paper and place two 7-inch pastry rings on it, ungrased. Preheat the oven to 465°F / 240°C.
- Add the pistachios to a food processor and grind them up until as finely as you can before they start to release their oils. Don't go too far or you'll end up with pistachio paste!1 ¼ cups Pistachios
- Add the flour and powdered sugar to the ground pistachios and pulse until everything is combined. Set aside.½ cup Powdered Sugar, ⅓ cup Cake Flour
- Make sure the egg whites are room temperature, then whip them up with the cream of tartar and a pinch of salt in a stand mixer or with an electric whisk.1 teaspoon Cream of Tartar, ¼ teaspoon Salt, 5 Egg Whites
- Once the egg whites start to get frothy, start adding the sugar, one tablespoon at a time, whipping for 30-60 seconds in between each addition.⅝ cup White Sugar
- Once all the sugar is in, the meringue should be thick and glossy with no more grains of sugar in it. Keep whipping until it reaches very stiff peaks.
- Once the meringue is stiff and glossy, add half of the pistachio flour you made earlier and gently fold it into the meringue. Be careful not to knock too much air out of it.
- Once incorporated, add the reamining pistachio flour and fold that in completely too.
- Divide the dacquoise batter evenly between the two pastry rings and spread it out as flat as possible.
- Put the dacquoise into the oven and immediately turn the temperature down to 350°F / 180°C. Bake for 15 minutes.
- After 15 minutes, turn the oven off and open the oven door slightly. Let the dacquoise sit in there for an hour before moving to the countertop and letting them cool completely in the pastry rings.
- Once completely cooled, run a sharp knife around the edge of the pastry rings and gently release the dacquoise.
Make the French Buttercream
- Place the egg yolks into the bowl of a stand mixer with a whisk attachment fitted. Whip them on medium-high speed until they are very pale in color (about the color of butter). This should take about 5 minutes.8 Egg Yolks
- Meanwhile, heat the sugar and water in a small saucepan on medium heat and bring to a boil. Use a candy thermometer to track the temperature, we want it to get to exactly 240°F / 115°C.¾ cup White Sugar, ⅓ cup Water
- Once the sugar syrup reaches the right temperature, turn the mixer down to low speed and carefully pour the sugar syrup into the egg yolks in a slow, steady stream. Be careful not to hit the sides of the bowl or the whisk as you do it.
- The bowl of the stand mixer should feel hot to the touch once all the sugar syrup is in. Turn the mixer up to high speed and let it whip until the bowl feels room temperature again. This may take about 10 minutes.
- Once the bowl feels cool, you can start adding your butter in small chunks. It is vital that the butter is softened, but not too warm. For best results, I like to take my butter out of the fridge about an hour before I start making the buttercream. Add the butter to the mixer one small chunk at a time, letting it whip until it is incorporated in between each addition.2 ½ sticks Unsalted Butter
- As you are adding the butter the consistency of the frosting will change. At first, it will look soupy and runny, don't panic, just keep going. Eventually, the frosting will thicken up and look lovely and glossy. If it doesn't, turn the mixer up to maximum speed and whip for a further minute.
- Once all the butter is added, add the vanilla and pistachio paste and whip on high speed for a minute. Do a taste test and decide if you'd like to add the salt. This is a personal preference, but I love it in there as once it's on the dacquoise cake it makes a gorgeous sweet and salty contrast.1 teaspoon Vanilla, 4 tablespoon Pistachio Paste, ¼ teaspoon Salt
Assemble the Pistachio Dacquoise Cake
- Place one of the dacquoise cakes on your cake board or serving plate.
- Put the pistachio french buttercream in a piping bag and snip the end off. Squeeze little blobs of buttercream around the outside of the dacquoise.
- You can either add blobs all over the layer, or just do the outer ring and spread some frosting in the middle of the cake.
- Place the other dacquoise layer gently on top of the buttercream and repeat the process, piping blobs of French buttercream all over the top of the cake.
- Decorate with some chopped pistachios around the outside of the cake.
Notes
It really helps and I love hearing all your feedback!
cathy
oh.my.god. never made dacqoise, never made french buttercream, but this recipe is AMAZING. i will never go back to american buttercream again! omg. it's so delicious. i just can't even describe the delicacy of the flavors and the lightness when you know it's full of so much wonderful fat!
Jules Grasekamp
Thank you for your kind words cathy! I'm so happy to hear you loved the Pistachio Dacquoise as much as I do!
Jules
Melody
Would it work to substitute almond flour for the cake flour?
Jules Grasekamp
Hi Melody,
You could use almond flour in place of the cake flour if you like, or just leave the cake flour out completely. The dacquoise will be a little more crunchy than if the flour were in, a bit more like a meringue, but it will still taste delicious!
Hope this helps,
Jules
Katie
Wha can I use instead of pAstry rings? Im going to make this Wednesday for Thursday would it be ok in fridge? Or should I assemble morning of?
Jules Grasekamp
Hi Katie,
Sorry for not getting to your comment sooner - I hope your dacquoise turned out beautifully! If you don't have pastry rings you can just freeform the circles on the parchment paper. They won't be quite as neat but it will still hold its shape and taste delicious!
Jules
CF
I'm excited to try this recipe out this week for a dinner party. Do you use raw pistachios to make the pistachio flour for the dacquoise cake? (I saw that for the buttercream you recommend roasting them first, but didn't see a note about the cake!) Thanks!! 🙂
Jay
This cake is delicious! The cake flavor is so unusual and delightful and the buttercream is so creamy.
Question- I'd like to make sharable cookie size dacquoise of this. Would I pipe into small circles and bake for less time and a lower heat? I might just play around with it and see if I can figure out a way to make it work.
Jules Grasekamp
Hi Jay,
So glad to hear you like the pistachio dacquoise!
Yes you could pipe smaller circles and bake them for less time. I think it would be okay at the same temperature, but just check on it to make sure they don't overbake!
I'd love to know how they turn out!
Jules
Jessa
Loovveed this! I am a pretty new baker and was able to make it!
Jules Grasekamp
Ahh I'm so glad to hear that Jessa, I try really hard to make my recipes approachable for all levels of bakers.
Thanks for taking the time to let me know you loved it!
Jules
Agee
Hi Jules,
I love this recipe and so did my whole family. Thank you for sharing. I understand this sort of dessert is best when kept small in size. However, my girlfriend requested I make it for her birthday. Have you tried making it into three 9 inch layers? Do you have any advise?
Jules Grasekamp
Hi, sorry for the late reply! I'm so glad you love the recipe, thank you for letting me know!
I haven't tried making it in 3 9 inch layers but if I did I would probably try doubling the recipe and go from there, I think that would work!
Let me know how it turns out! I hope she has a great birthday! 🙂
Jules
Moe
Hi, this looks amazing ! Can I use store bought sweetened pistachio cream instead of pistachio paste for the buttercream ? If yes, do I adjust the amount of sugar so it won’t become too sweet or leave as it is ?
Jules Grasekamp
Hi Moe, pistachio cream is quite different to pistachio paste as it is more like a sweet spread than a nut butter. You could add it to your buttercream but the pistachio flavor would probably end up being very subtle. If that's okay with you then there is no reason why it wouldn't work!
You can also [eafl id="5865" name="Pistachio Paste" text="get pistachio paste online"] if you don't want to make your own 🙂
Enjoy! 🙂
Julia
Hi Jules, can I make the buttercream ahead of time too?
Jules Grasekamp
Hi Julia,
Yes absolutely, you can make the French buttercream ahead of time - it will be good in the fridge for 3-5 days. Just give it a bit of a whisk before using to liven it up again. Enjoy!
Kerry
I made this recipe this weekend and it hands down, one of the most delicious things I have ever baked. The dacquoise is SO tasty and not overly sweet. The french butter cream is to die for. Seems complicated but is actually quite easy to make. Already have requests to make it again this weekend!
Jules Grasekamp
Hi Kerry,
I'm so glad to hear that! It's honestly my absolute favourite dessert in the world right now, so I'm glad other people love it as much as I do!
Thank you so much for trying my recipe, and for taking the time to let me know you enjoyed it!
Jules
Rachel
Hi! What happens if i take the daquoise out immediately to cool after baking? And can i make it in advance? How to store?
Jules Grasekamp
Hi Rachel,
The dacquoise will still be okay if you take it out immediately, leaving it in just adds a little bit of extra crunch to the texture. But it won't collapse or anything if you take it out.
Yes you can make in advance, store in an airtight container at room temperature before you have frosted it, it should be good like this for 2-3 days.
Once frosted I recommend storing in the fridge, but take it out of the fridge about an hour before serving as the mouth feel of the buttercream is must more silky and luxurious when it's not cold!
Hope this helps and I hope you love the cake!
Jules
Rachel Lew
Hi Jules! I just tried the recipe but im not sure what went wrong :’)
It deflated and was sticky. Not sure if its cause its super humid where im from. Also the oven setting, is it top and bottom heat or fan?
Jules Grasekamp
Hi Rachel,
Oh no, I'm sorry to hear that! It's hard to know exactly what went wrong without seeing what happened, but it sounds like it could have been either that the sugar was added too quickly, or that the meringue wasn't whipped enough maybe?
It should work on either setting in the oven, but I tend to use fan just for more even baking. I'm sorry it didn't work out, I hope the next bake goes better!
Jules
Rachel Lew
Thank you! I think i did add the sugar fast!! And i will try it with fan mode at 180! Thank you!
Barbara
This is my new favorite dessert! I brought back a jar of pistachio creme from Sicily. After months of looking for a recipe in which I could use this ingredient, I stumbled on this site. AMAZING! The French butter cream worked perfectly-like silk! Eight egg yolks and 2 1/2 sticks of butter and worth it! I didn’t have the seven inch rings and just spread the cake batter onto parchment paper on a cookie sheet in two even circles. It was perfect. Leftovers were still delicious two days later. Make sure you let it warm up to room temperature before eating to get that silky mouth feel.
Jules
Hi Barara,
Thank you for your lovely comment! I'm so happy to hear you love this recipe - it's my favourite right now too! Anything with pistachio is irresistible in my books! And I totally agree about letting it come to room temp for the silky mouth feel. Thank you for trying my recipe and for taking the time to let me know you loved it! Happy baking 🙂
Jules
Nancy
Made this for my moms bday and this cake is to die for!!! The buttercream is soooo good I had to stop myself from just eating it all! Thanks for an amazing recipe!!
Gina
How would one go about making the pistachio creme as mentioned above as an alternative to the buttercream? I wasn’t able to find a base recipe on your website so thought I might ask. Thank you!! Can’t wait to try this.
Jules
Hi Gina, GREAT question! I actually am in the process of writing up that recipe, so if you can hang on a few days it will be live soon! If you need it right away, drop me an email on jules@bonnibakery.com and I'll send it to you 🙂
Moe
Hi, this looks amazing ! Can I use store bought sweetened pistachio cream instead of pistachio paste for the buttercream ? If yes, do I adjust the amount of sugar so it won’t become too sweet or leave as it is ?
Lesley B
Drooling over the pictures alone! Thanks for the great step-by-step guide:)
Christopher Radwanski
This is one of the most unique things i have eaten, and my goodness it is ever delicious! The textures of soft, crunchy, chewy and creamy all coalesce into a magnificently enjoyable experience. I think this one takes the cake for best mouth feel...so far that is! Outstanding job on this one, well worth the wait!
Carol
Hi, I cannot wait to bake this. I saw pistachio and I just was so happy! Would an ermine frosting be good on this dacquoise? Sometimes unshelled pistachios might still have some skin still on them…do you remove it? Does this dessert need refrigeration?
Jules Grasekamp
Hi Carol,
I'm so glad you're excited to make the recipe, I love everything with pistachios too!
Yes ermine frosting would work, although the richness of the French buttercream is quite special.
I don't personally bother to remove the skin, but you can if that is your preference.
I recommend storing it in the refrigerator, but make sure to remove it about an hour before serving as the flavor and texture are best at room temperature.
Hope this helps, enjoy!
Jules