Dacquoise: A Real Pain in the Back

The real question of today was whether or not Dacquoises (or any other whipped-egg-white-based products) are really worth what a pain they truly are, in every way. Dacquoises are essentially cakes with a French buttercream filling. The cakes are mostly egg whites, whipped into hard peaks, and the buttercream is mostly egg yolks and butter, whipped until thick and creamy.

How do you know when you’re done? When your shoulder falls off. Le Cordon Bleu isn’t necessarily stuck in the past, but they certainly ask us to understand how food really works, so no stand mixers for us! We’re whipping everything by hand…and by shoulder, forearm, wrist and fingers. I swear I'm in need of a chiropractor to fix whatever I broke earlier today in practical.

However, that sort of work and pain causes me to smile and giggle and bond better with my classmates. I’m okay looking weak because, hey, I don’t have strong shoulder muscles, especially in the shoulder I broke a few years ago, and it’s rather funny to look around at all of our strained, pained faces with nothing to comfort us but the fact that the sound of our whisks hitting the bowls is loud enough to cover up our moans.

So, was Dacquoise really worth it today? I’m still not sure. Maybe you can decide. 

~Sarah 

Dacquoise with a praline French buttercream and an almond paste rose

I don't know where I got this pose from, but I guess I'll stick with it!
(Must be the back pain, causing me to hunch permanently)