Hi, become a member of my Brigade and access more 500 FREE Recipes!
You just have to create a FREE account to access all cooking recipes of my website (excepting courses and masterclasses of the Academy).
Join us now and enjoy more 500 free recipes (almost french, but also european, asiatic and american)
5 thoughts on “Cara Damia”
Hi Bruno! Curious why one needs to make fondant patissier if it’s just going to be turned into caramel? Is there really that big a dif than just using sugar for the caramel??
Hi Christopher, I guess it has to do with the final texture of the glaze. You can always try and if it works let me know 🤓
Thanks man. Tried to make fondant yesterday, just to see if I could. Ended up with a kind of crystallized sugar in the mixing bowl. As the sugar cooled down it didn’t go into that nice white pasty stage. Straight from melted sugar to crystaly sugar. Will try the glaze with plain sugar.
Making dessert this weekend! Be tasty no matter what ☺️
Hey bruno ! i’m doing this beautiful recipe and i’m wondering how many days does de dacquoise last? (I’m doing it by phases so i don’t feel it so heavy on me)
Hi there!
Dacquoise like all sponges and macarons, can be made in advance and kept frozen; well wrapped for weeks..