"Bob (this one)" > wrote in message >...
> Betsy wrote:
>
> > OK, so, I have this Hazelnut and Almond Dacquoise recipe from the LA
> > Times that I'm going to make Saturday. Looks pretty straightforward.
> > The buttercream that fills it, however, calls for 3 TB of instant
> > espresso coffee powder. (So technically this should be called a H&A
> > Mocha Dacquoise).
> >
> > Here's my question. Some of my guests would undoubtedly prefer
> > chocolate to the coffe flavor.
>
> You're adding too much angst to the recipe. I'd reduce it to 1/4 tsp.
> angst and up the chocolate (cocoa powder) while eliminating the
> coffee. And I'd use salted butter. Brings out the chocolate flavor
> more strongly. Tiny pinch of cinnamon. You won't taste it, but the
> chocolate flavor will be "rounded" and richer.


OK, thanks, I'll try that, pending further angst ;-)
betsy

>
> I've filled them between meringue layers with various flavored
> mousses, dense ganaches, bavarian creams, rum-soaked genoises (then
> side-glazed with rum-chocolate buttercream), ice creams, whipped
> custards and butter creams. Any will work just fine.
>
> Make a Frangelico mousse. Or a caramel mousse. Or a ganache as would
> be a truffle center with creme de cacao, cointreau and framboise liqueur.
>
> Or a creme patissiere with a dash of mint.
>
> Or molded Bavarians with coconut.
>
> Or put different fillings between different layers.
>
> Whatever you do, tell your guests it's the "traditional recipe."
>
> Pastorio
>
<snip recipe/ some angst>

> > Hopefully,
> > betsy