Dacquoise with pistachios and raspberries

Immerse yourself in a pastry workshop where every gesture counts and every flavour is elevated. The pistachio and raspberry dacquoise combines crunch and lightness, creating a dessert that is both elegant and indulgent.

During this experience, you will whip egg whites into a perfectly firm and airy meringue, a crucial step for the dacquoise texture. You will then make a light pistachio pastry cream, smooth and aromatic, learning to pipe it precisely. Preparing a raspberry compote will add freshness and acidity to balance the cream’s sweetness. Finally, you will assemble the dacquoise and decorate with fruits, turning your creation into a showcase-worthy dessert.

Each step is designed to ensure you leave the workshop with strong techniques and confidence in a signature dessert.