Caramel Dacquoise with Candied Walnut 蜜枣核桃焦糖慕斯 甜点(gluten free)

Caramel Dacquoise@candied walnut1

I want to have a quick dessert,mousse with sponge,then chocolate on it.The kind of cake takes short time to set up,no over the top decor,just simple that anyone can do.

Dacquoise is the sponge made of egg whites that has a strong body with either almond or hazelnut.

You will taste of smoothly and velvelty caramel soft mousse melt into your mouth together with the sponge finger,with candied walnut that provides you different direction of texture.Or  if you dare to challenge the sweetness of your taste bud, dare to crack the chocolate piece ,spoon together with the caramel mousse (chocolate and caramel are good buddies in dessert world) as well as the base of this entire dessert-dacquoise.


Caramel Dacquoise@candied walnut2

Components you need:

  • Dacquoise
  • Caramel mousse
  • Candied Walnut
  • Chocolate piece

how to make dacquoise



Caramel mousse: For the creme caramel

  • 134g Bulla cream ( or any dairy cream)
  • 2 tsp vanilla essence
  • 76g castor sugar
  • 44g glucose
  • 240g Bulla whipping cream(whip to soft peak) or any dairy whipping cream

For the sugar syrup:

  • 50g sugar
  • 24g water

For the pate a bombe:

  • 44g sugar syrup(prepared earlier)
  • 54g egg yolks
  • 8g gelatine sheets

1.For creme caramel,bring cream & vanilla to a boil.

2.Boil sugar and glucose till it starts to turn amber.

3.Turn off the heat,pour in cream immediately, whisking continuously till it is well combined.

4.Cool completely.

5.For the pate a bombe: place sugar syrup in a saucepan and bring to boil over medium heat.Beat yolks slightly in a mixer bowl to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks.

6.Dissolve the gelatine over bain marie and add it to the pate a bombe(a),

7.Combine to whisk till the mixture is completely cold and thick.

8.Fold in whipped cream.

9.Pour into a piping bag.Chill in fridge.

Recipe of Caramel mousse is adapted from: Daily Delicious



(a)What is pate a bombe?Egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.


Walnut Sucre / Candied Walnut

  • 50g walnut
  • 50g sugar
  • 15g water

1.Boil sugar and water in a pot until sugar dissolved. (brush the sides of pot with water to prevent crystalise of sugar syrup)

2.When reach 145C,turn off the heat.

3.Mix in walnut.

4.Using low heat,stir walnut with sugar syrup thoroughly.

5.Sugar will crystalized little by little.

6.After walnut becomes white, turn off heat.

7.Transfer to a baking tray with baking sheet.Cool completely.


Chocolate piece

  • 3/4 cup Cadbury baking dark chocolate ( or any baking dark chocolate)

1.Melt the chocolate in a clean bowl over bain marie until completely melted.

2.Lay a piece of baking sheet.Pour and spread the melted chocolate onto the sheet until thin layer.

3.Cool in fridge until hardened.

4.Take a knife,dip in hot water and dry.Slice the hardened chocolate into long strip.

Note:forgive me for not able to upload the  pictures on how to make the mousse as I forgotten to insert my memory card,AGAIN while talking on the phone….so sorry …



1.Place cooled dacquoise down. Pipe caramel mousse onto dacqouise.

2.You can either place the candied walnut on top of mousse or you can simple place chocolate piece.

3.Decorate however you like because this is a very simple dessert but nice to your taste bud.

Caramel Dacquoise@candied walnut3