26 ounces Dacquoise (batter weight)(1 half-sheet)
4 1/2 pounds Apricot Mousse
1/2 Vanilla Spongecake (Pistachio Variation)(1 half-sheet)
12 fluid ounces Simple Syrup
4 fluid ounces Kirsch or brandy
40 Fresh whole apricots, pitted, *see Note
23 ounces Italian Meringue
Fresh or dry apricots, as needed
Chopped pistachios, as needed
Nougatine décor, as needed
Tulipe Cookies (Tuile Batter), as needed
Chocolate Cigarettes, as needed
Yield: 4 Tortes
11. Yield: 4 Tortes or 1 Half Sheet
Notes: * One #10 can of whole apricots in heavy syrup may be substituted for the fresh apricots.
4 1/2 pounds Apricot Mousse
1/2 Vanilla Spongecake (Pistachio Variation)(1 half-sheet)
12 fluid ounces Simple Syrup
4 fluid ounces Kirsch or brandy
40 Fresh whole apricots, pitted, *see Note
23 ounces Italian Meringue
Fresh or dry apricots, as needed
Chopped pistachios, as needed
Nougatine décor, as needed
Tulipe Cookies (Tuile Batter), as needed
Chocolate Cigarettes, as needed
Yield: 4 Tortes
11. Yield: 4 Tortes or 1 Half Sheet
Notes: * One #10 can of whole apricots in heavy syrup may be substituted for the fresh apricots.
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