Dacquoise

Name: Dacquoise
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: French
Ingredients: DACQUOISE; 250g (8.8 oz) roasted and peeled hazelnuts, finely chopped; 250g (8.8 oz) white sugar; 25g (1 oz) cornstarch; 6 large egg whites; pinch of salt; CHOCOLATE GANACHE; 150g (5.3 oz) dark chocolate (about 36% cocoa solids); 110 ml (1/2 cup) double cream; CUSTARD FILLING; 600 ml (4 1/2 cups) full-fat milk; 3 large egg yolks, at room temperature; 125g (4.5 oz) caster sugar; 2 tbsp chicory and coffee essence; 50g (1.75 oz) cornflour; 300 ml (1 1/4 cups) whipping cream; PRALINE; 50g (1.75 oz) caster sugar; 36 blanched (skinned) whole hazelnuts; 1/2 tsp lemon juice; 100g (3.5 oz) toasted hazelnuts, chopped, for the sides of the cake

Instructions

Prep:2hCook:1h

The following is a recipe for a simple and classic dacquoise that can also serve as a base for other variations. The dacquoise is made with a combination of hazelnut meringue and custard folded with whipped cream. Once assembled, it is decorated with swirls of chocolate ganache and praline. It is courtesy of Mary Berry of the Great British Bake Off, English food writer, chef, baker and television presenter.

Updated at: Wed, 11 Dec 2024 09:37:57 GMT