TWD: Toasted Coconut and Pineapple Dacquiose with a Coconut Creme Mousseline and Caramelized White Chocolate

I think many TWDers sat this one out this week.  I was pretty crunched for time (as I often and am finding ways to add more hours into my day - AKA - not sleep) and kept teetering back and forth as to whether or not I would make this.  

Let me whip out my violin for you as I play you my sob story.  My day usually consists of this:  work, come home around 6 pm work out for 90 minutes, then start cooking or baking something while I constantly taste it and undo all of the hard work that I do at the gym.  Then I curse myself and swear that I'll never taste my food again. It never works.  I usually don't sit down to relax until 10 or 10:30.  Then, on the weekends, I travel to NY because I live in DC but my life is in NY.  I head down on Thursday, go to a wedding or two (no joke), see a bunch of friends and family, and drive back.  In yesterday's case, I woke up at 5:00 am in NY and was at work at 11 am... in DC. And I totally forgot about the dacquiose.

But I decided to make this recipe - at 10 pm on Monday night, no less - because I love self-inflicted torture.   As many of you know, the meringue alone takes 3 hours to cook.

I was trying to think of creative ways to serve this one, so I decided to make meringue "bowls" and fill them with a coconut mousselin.  Around 1 am, the meringue finished baking, and I called it a night.  The bowls turned into plates, but they still had a little well to fill. I then woke up at 5:30 am to finish making the dish.  I cursed myself some more. 

I need a vacation.  

This was pretty tasty.  I probably wouldn't make it again, but I really liked the Coconut Creme Mousseline.  The meringue was pretty tasty as well.   I am not a big fan of pineapple, though.  Woe is me. But then I used some more of my caramelized white chocolate.  Because it is mighty tasty. 

Check out Andrea's blog, Andrea in the Kitchen for the recipe. And check out the rest of the TWD baker's creations!

Coconut Creme Mousseline adapted from Martha Stewart

½ cup sugar
2 large egg yolks
1/4 teaspoon salt
3 tablespoons corn starch
1 ½ cups milk
½ cup coconut milk
1/2 cup heavy cream

Directions

·         1/2 cup sugar

·         2 large egg yolks

·         1/4 teaspoon salt

·         3 tablespoons corn starch

·         1 ½ cups milk

·         ½ cup coconut milk

·         1/2 cup heavy cream

Directions

Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.

Bring milk, coconut milk, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.

Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.

Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. 

Comments

[Amy]

Such dedication! And it's great that you found another use for the delicious caramelized white chocolate. :-)

[Eliana]

Even though your bowl turned into a plate, I still think it looks pretty darn tastey.

[macduff]

Nice. You and I literally had the same experience. I set my alarm for 1am to take the meringues out of the oven. Then I was back up at 5:30. And as for working off all the calories you pack on? Been there, doing that.

Anyways, I totally sympathize with you. Your dessert looks gorgeous.

[Tracey]

Wow, you are super busy! Nice job on getting this made. It looks terrific, especially with the caramelized white chocolate! I'm still working on making my dacquoise today so I sympathize with you.

[Cheri]

Mmm... that mousseline does sound delicious! You MUST love self inflicted torture because I can't imagine staying up that late or getting up that early to make something... but then again I am still getting up for my baby.. so it's pretty hard to imagine getting up for anything else besides a wailing child. :) But, I do really wish I could try a slice of this. It looks divine!

[Sugar B]

That looks delicious!

Instead of sitting this one out, I made cupcakes.

One of these days, when I have more tine, I will make this dacquoise!

[Erin]

Wow! Such dedication to start this one at 10 pm last night! I can't even imagine. But it looks great!

[Hornedfroggy of My Baking Heart]

SO pretty... I can't believe you got all of that done in the amount of time you had (or didn't have, depending on how you look at it)! :)

[Kim]

Poor thing. I would have given up and gone to bed. Looks really good. It is hard to fit all this baking into an already filled schedule, especially during wedding season. :)

[Jennifer]

Wow, I can't believe your schedule. I would be exhausted. And I wish I had the will to exercise for that long!

I really enjoyed the dacquiose, but then, I do really love pineapple.

[Wendy]

Love the bowl turned into plate idea. I think the dacquoise would have worked well as a single layer dessert. Aren't you moving back to NY soon? So your weekends won't be as crazy (or at least not involve a lot of travel).

[jenn]

That's one hectic schedule. I'm amazed you got all that stuff done. The mousseline looks good. I love the addition of the fresh pineapple on top. Well done!!

[Nicole (dishin')]

Oh my. Your schedule just made me dizzy! I give you credit for having a blog at all never mind making delicious-looking food!

[Margot]

Looks fantastic, glad you found the time to make it. And wow, that is a busy schedule; if you find more hours in the day, please let me know.

[Michele]

Your are a very busy woman! Your dacquoise looks great though.

[somethingsweetbykaren]

what a schedule, i'm tired just reading about it. :P

[Michelle]

Great idea to use the coconut milk! It looks so tasty!

[Cookin' Canuck]

Wow, what a schedule! You are a glutton for punishment. Luckily, the rest of us benefit from your 10pm baking stints and your lovely blog.

[ACurleeGirl]

well, you certainly are dedicated! And such a lovely presentation you made after being awake until 1, and then up at 5:30! Looks yummy!

[Jules]

That's quite the schedule you have. And quite a nice looking treat!