For approximately 30 bases:
250 g egg whites
30 g sugar
400 g TPT
150 g almonds/walnuts
Step
Mix the egg whites with the sugar then whisk them with the
beater in second speed. Sieve the TPT. Chop the almonds/
walnuts into large pieces. When the egg whites are whipped,
mix gently with the TPT and the chopped almonds/walnuts.
Pipe out on baking paper with number 8 nozzle, ball shaped of
4 cm diameter. Sprinkle with walnut craquelin. Bake at 180°C
for about 30 minutes.
4. WALNUT CRAQUELIN
Ingredients
For approximately 16 bases:
375 g walnuts
175 g cooked sugar at 120°C
Step
Cook the sugar with 50 g of water at 120°C. Pour on the walnuts
and sand on a low stove (10 minutes). Cool down and store.
5. CAÏPIRINHA MIX
Ingredients
For 16 bases:
200 g lime
100 g Cointreau® 60% vol.
Step
Mix the lime and the Cointreau®.
6. MOUSSELINE CAÏPIRINHA
Ingredients
For 16 bases:
400 g pastry cream
150 g butter
60 g Caïpirinha mix
Step
Soften the butter, incorporate the Caïpirinha mix. Add the
pastry cream. Whisk with the beater in second speed.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Pipe some of the Caïpirinha mousseline cream on the cooked
sweet pastry base using a number 8-9 nozzle. Put the almond/
walnut dacquoise and cover with the mousseline. Level with
the palette knife and sprinkle with the walnut craquelin.
Depending on taste, icing sugar may be placed on the top of
the delicacy.
