Recipes Hazelnut Dacquoise with Chocolate Ganache Filling

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Ingredients:
- Meringue
1/2 tsp2 mLcream of tartar 1 cup250 mLgranulated sugar, divided 4 4 egg whites, at room temperature 1 cup250 mLhazelnuts (filberts) (see Tip),toasted and skins removed Filling5 oz150 gdark or bittersweet chocolate, coarsely chopped 1 1/3 cups325 mLwhipping cream (35%),divided Method Meringue: Process hazelnuts with 1/4 cup (50 mL) of the sugar in food processor until partially chopped. Remove 2 tbsp (30 mL) and reserve for garnish. Continue processing hazelnuts until finely chopped.
Line bottoms of two baking sheets with parchment paper. On each, draw two 4 x 8-inch (10 x 20 cm) rectangles. Turn paper over; you should be able to see rectangles.
Beat egg whites and cream of tartar with electric mixer on medium-high until soft peaks form. Add remaining sugar, about 1 tbsp (15 mL) at a time, beating until sugar is dissolved and stiff peaks form. Gently fold in hazelnuts. Spoon one quarter of the mixture over each rectangle; spread evenly to fill space.
Bake in a preheated 325°F (180°C) oven until crisp on the outside and light golden in colour, about 25 minutes. Let cool on baking pans.
Filling: When ready to assemble, heat chocolate and 1/3 cup (75 mL) whipping cream in microwave on High power for 40 seconds; chocolate should be partially melted. Stir chocolate until completely melted and slightly thickened; set aside.
Whip remaining 1 cup (250 mL) cream on high until stiff peaks form. Gently fold chocolate into whipped cream until blended.
Carefully peel one meringue from the parchment paper and place on a serving platter. Spread one quarter of chocolate filling over meringue. Continue layering remaining meringues and filling, ending with a layer of filling. Sprinkle reserved hazelnuts over top.
Refrigerate for at least 2 hours or overnight before cutting into slices with a serrated knife to serve.
Notes

Tips: To toast hazelnuts and remove skins, place on a baking pan in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stirring or shaking pan frequently. Transfer to a clean tea towel. Rub hazelnuts in the towel, removing as much skin as possible (not all will come off). Cool to room temperature.

Meringue can be made a few days in advance.
 
 
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