Cakes Desserts Recipes

Strawberry Basil Dacquoise

By on 08.07.14

Hey there! I’m back home and I have been baking a lot for my birthday, a bbq and some cake orders. Last Friday we had a BBQ with the neighbors and I made this summery dacquoise cake for dessert. A dacquoise cake is made of whipped egg whites, sugars, almond and flour. I think it tastes quite like a macaron shell, as it has the same ingredients. You should try it!

Another dacquoise cake I have shown on HaM is this one here. A praliné buttercream dacquoise cake with caramelized hazelnuts, which I made in pastry school in Paris. Click the photo to go to that post.


As strawberries are in season, I wanted to make something with strawberries. To add some more dimension I added basil to the pastry cream, which goes well with the strawberries. Down below is the recipe.


Strawberry dacquoise: A classic french pastry in a new way with strawberries and a basil pastry cream.

The recipe: Strawberry basil dacquoise

Makes 8 small tarts.

Daquoise shells

  • 110g egg whites
  • 110g granulated sugar
  • 110g icing sugar
  • 90g almond powder
  • 10g flour
  1. Prepare 8 small tart rings by lining the sides with parchment paper and preheat the oven to 160ºC (320ºF).
  2. Sift the icing sugar, almond powder and flour together.
  3. Beat the egg whites with 1/3 of the sugar till it gets foamy. Add another 1/3 of the sugar and beat until soft peaks. Add the last third of the sugar, increase the speed and whip until it becomes a stiff meringue.
  4. Carefully fold in the dry mixture into the meringue.
  5. Transfer to a piping bag with a 10mm piping tip. Pipe a round (spiral from the middle to the outside) in each of the rings. Then pipe a rim of “balls” touching the ring all around. The middle only has one layer, the sides are higher.
  6. Dust with icing sugar if you want and bake in the oven for about 25 minutes.
  7. Let the shells cool on a cooling rack without the ring.


Pastry cream

  • 125 ml milk
  • 30g egg yolks
  • 25g granulated sugar
  • 8g cornstarch
  • 1/2 gelatin leaf
  • 5-10 basil leafs (depends on the size and how strong you want it)
  1. Bring the milk with the basil leafs to a boil and reduce to low heat. Cover the pot with a lid and let infuse for 10 minutes. Taste the milk, to check if you prefer to let it infuse longer.
  2. Strain the liquid and measure how much milk is left. Add milk to make it 125 ml again. Add half of the sugar to the pot and bring back to a boil. In the meantime proceed with step 3 and 4.
  3. Soak the gelatin in cold water.
  4. In a bowl, whisk the egg yolk and sugar until it becomes slightly paler in color. Add the cornstarch and whisk in.
  5. Once the milk boils, add to the yolk mixture while stirring. When mixed, put it back in the pot and bring to a boil over low-medium heat while constantly stirring with a whisk. Squeeze out excess water from the gelatin leaf and add to the hot pastry cream.
  6. Pour the cream in a container and cover directly with plastic wrap to prevent a skin from forming on top of the cream. Leave to chill in the fridge.


  • Around 30 strawberries
  • A little bit of whipped cream
  • glaze (optional) watered down jelly/jam is also an option instead of glaze
  • Small basil leaf
  1. Whisk the pastry cream to make it smooth.
  2. Pipe (or scoop) pastry cream in the center of the dacquoise shells.
  3. Place a whole strawberry in the middle of each tart. Place 5 half strawberries around the whole strawberry.
  4. Heat the glaze and brush it on top of the strawberries.
  5. Make a quenelle from the whipped cream and place it on top.
  6. Add a small basil leaf as a finishing touch.
  • These are very beautiful pastries! Haven’t heard of dacquoise shell before. It sounds a bit like a macaron. Definitely need to check this out! Pinning!

    • Gail Ho

      Thank you! It is indeed almost like macaron, just the ratio’s of ingredients are a little bit different. 🙂

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Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.