June 11, 2010
Episode 4-3
Toasted Almond Japonaise
This episode is pretty straight-forward and came out pretty well. For those who don’t know what Japonaise is it’s basically a meringue with nuts folded into it – very similar to a dacquoise. Japonaise is really easy to make and makes great cookies too!
The cream of tartar in this recipe helps make the meringue whiter and a little smoother. It’s one of those ingredients that you don’t necessarily need it in the recipe – so if you have everything else go ahead and leave it out.
Here’s the recipe for the Toasted Almond Japonaise and enjoy the videos!
It’s very kind of u to post videos of how to cook certain things but, I really wish I could of see what this toasted almond japonaise looked like once it came out of the oven. That was the whole reason I watched these 2 videos was to see what this looked like. Ty again for ur recipes.
Sorry about that, I’m trying to take more pictures as I go along in my videos now. The japonaise is basically a meringue so it doesn’t shrink or rise – it simply holds its shape. The next time I make this recipe I’ll be sure to post it for you
You can also see it briefly in the decorating the vanilla chiffon genoise part 1 video after I apply icing on the first layer. It’s right at the end of the video.
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