Sugar-Free Pochacco Dacquoise

I made these sugar-free Pochacco dacquoise for hubby's early birthday bake this year!

A closer look at the filling: vanilla bean pastry cream and brown butter cinnamon apple!

It tastes like a legit macaron except fluffier and less sweet!

You may refer to this reel for the recipe and process of making this creation:

https://www.instagram.com/reel/DfGPv1By70R/?srtk=ZXlydXAzdmp6Y2w=

Over the years, I have experimented with sugar-free macarons and came to the conclusion that it's a technical impossibility. Refined sugar (sucrose) is needed for the characteristic smooth tops and feet on macaron shells. So I turned to the macaron's close relative, dacquoise, so that hubby can finally eat macarons again! 

Pochacco Dacquoise

(makes about 8 Pochaccos, 16 shells, Mold size: 5.3x4.7x1cm)

Meringue:

96g egg whites

4g egg white powder*

2g cornstarch 

2g cream of tartar

60g sugar of choice*

White batter:

64g almond flour*

8g cornstarch

8g powdered sugar*

4g white powder

128g meringue

Black batter:

16g almond flour*

2g cornstarch 

2g powdered sugar*

1.5-2g charcoal powder

32g meringue 

Brown butter cinnamon apple:

13g unsalted butter

1 Granny Smith apple, coarsely chopped

Pinch of salt

1/4-1/2 tsp lemon juice 

1/4 tsp cinnamon 

2g cornstarch 

7g sugar*

Vanilla bean pastry cream:

1 egg yolk

10g cornstarch 

12g sugar*

Pinch of salt

120g full fat milk 

15g unsalted butter, softened

1/2-3/4 tsp vanilla bean paste

* Notes on ingredients:

Egg white powder

This is optional but I add it to improve stability of the meringue as sugar replacements make meringues that are less robust than real sugar. If omitting, replace with egg whites

Almond flour

I toasted the almond flour by dry frying in a frying pan over low heat until aromatic & lightly browned. This is optional if you choose to bake the dacquoise at higher temperature for a shorter time instead of drying out the meringue at low temperature like I did here. I like to add the toasted almond aroma to the eating experience of this creation

Sugar/powdered sugar

I can't disclose the types of sugar replacements & ratios I used here. You may use whatever is easily available to you. Keep in mind that each type of sugar replacement/sweetener has its own unique chemical/physical properties & taste. That's why I usually use a blend to get the best of each. If you choose to use real sugar, simply use icing sugar for the dry ingredient portion of dacquoise, & castor sugar for everything else

See the pinned comments in the reel for the method.

Freshly baked dacquoise before adding in details

The box of Pochaccos for hubby to enjoy!

with lots of love,

Phay Shing

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Sugar-Free Tiramisu Parfait

 These are the Tiramisu parfaits that the sugar-free Pochacco marshmallows went on!

I made these for my hubby's super early birthday treat!

You may refer to the reel for the recipe and video of assembling:

https://www.instagram.com/reel/DN5W_8o0gHB/?igsh=MWhvenpnMHZ2OTc5cw==

But for your convenience, I will put the ingredient list here.

You may replace all the ingredients marked "*" with caster sugar for the regular sugar version.

Vanilla sponge:

Yolk batter:

2 egg yolks

10g Lakanto* (Erythritol with Monk fruit extract)

10g Maltitol*

55g cake flour, sifted (may be replaced partly with almond flour to further lower the GI)

Pinch of salt 

15g water

1/4 tsp vanilla extract 

Meringue:

2 egg whites

1/8 tsp cream of tartar

10g prebiotic soluble fibres* (I used Alchemy Fibre)

20g Maltitol*

Cream filling:

2 egg yolks (or half of a large egg)

13g Maltitol*

A pinch of salt

180g whipping cream (35% fat)

170g mascarpone, softened at room temperature 

1 tsp Kahlua coffee liqueur (optional)

1/2 tsp vanilla extract (optional)

Other ingredients:

60g concentrated coffee or espresso

120g sugar-free Oreo cookies without cream, crushed (I used Gullon's no sugar added cocoa sandwich cookies without the cream. You may replace it with sugar-free grated chocolate or cocoa powder, or omit)

Just to share some photos of the process...

Soaking sugar-free sponge with concentrated coffee

Piping sugar-free mascarpone cream

Adding crushed sugar-free oreo cookie crumbs

If I didn't tell you this is sugar-free, you wouldn't know because it's yummy!

with lots of love,

Phay Shing

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Sugar-Free Pochacco Coffee Lavender Marshmallows

 The end of the year looks set to be busy so I decided to make the birthday bake for hubby really early while I have the inspiration 🤭. I made some sugar-free marshmallows as decorative toppers for another sugar-free bake. Presenting my coffee lavender sugar-free Pochacco marshmallows!

Here is the video of the piping process:

https://www.instagram.com/reel/DN5W94R0r8G/?igsh=MTZ6NzQ0bWhrYXYyOA==

I am not able to share the recipe as it's a class material. I added some prebiotic soluble fibres as well to further lower the overall GI of the confection, and add dome benefits for gut health and cholesterol management.

 You may also see my book Deco Marshmallows for another sugar-free marshmallow recipe that produces the fluffiest and bounciest marshmallows but I decided to switch to another sugar replacement that is more easily available and doesn't have a strong aftertaste. 

Here are some works-in-progress pictures:

I couldn't resist taking the following shot just to show how tiny the little chick friends are!

Stay tuned for the sugar-free Tiramisu that these sugar-free marshmallows are supposed to go with! 

with lots of love,

Phay Shing

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