Dacquoise Recipe - for gourmet people :)?

I had a DELICIOUS hazlenut dacquoise this weekend. SOOO gooood. I'd like to know how to make it. Other than the recipe search on Google (got those), does anyone personally have a recipes for making dacquoise?





If you do i would REALLY appreciate you sharing it.


MMMMM Thanks!Dacquoise Recipe - for gourmet people :)?
I LOVE this Rick Stein recipe!





Hazelnut and Chocolate Dacquoise





For the hazelnut meringue


50g shelled Hazelnuts


4 large very fresh egg whites


225g caster sugar


For the chocolate cream


100g plain chocolate, with only 50% cocoa solids


150ml cr猫me fra卯che


150ml double cream


icing sugar, for dusting


pouring cream, to serve





Method


1. Preheat the oven to 200C/gas 6. Spread the hazelnuts onto a baking sheet and roast for 5-6 minutes until golden brown. If they were unblanched, put them into a tea towel and rub off their papery skins. Leave to cool and then very finely chop. Lower the oven temperature to 110C/gas 1/4.





2. Line 3 baking sheets with non-stick baking parchment and mark each one with a 20cm circle. In a large bowl, whisk the egg whites into stiff peaks. Gradually whisk in the sugar to make a stiff, glossy meringue, then fold in all but 1 tablespoon of the chopped hazelnuts.





3. Divide the meringue equally between each of the baking sheets and spread the mixture out within the marked circles to make 3 discs. Sprinkle one disc with the rest of the chopped nuts. Bake for 2 hours, then turn off the oven and leave them to go cold inside.





4. Fill the dacquoise no more than 2 hours before serving. For the chocolate cream, break the chocolate into a heatproof bowl and rest it over a pan of just simmering water. Leave to melt, then add the cr猫me fra卯che and stir gently until smooth and glossy, then remove the bowl from the heat. Whip the double cream in a small bowl until just beginning to thicken and gently fold in. You want to achieve a mixture that is smooth and glossy and just holding its shape.





5. Put one of the plain discs onto a flat serving plate and spread with half of the chocolate mixture. Cover with the second plain meringue disc and spread with the rest of the chocolate mixture. Cover with the last nut-covered disc and chill in the fridge for 2 hours, to allow time for the filling to set and the meringue layers to soften slightly.





6. To serve, dust the top lightly with icing sugar and cut into thin wedges with a sharp (serrated) knife. Serve with pouring cream.Dacquoise Recipe - for gourmet people :)?
Hazelnut Dacquois





10 ounces toasted hazelnuts, skins rubbed off (or 5 oz. toasted almonds and 5 oz. toasted hazelnuts)


2 tablespoons flour


1 cup granulated sugar


1 cup egg whites, at room temperature,about 7 from large eggs,plus


2 tablespoons egg whites


1/2 teaspoon cream of tartar


Preheat the oven to 325 degrees F.


Prepare a sheet pan or two 9'; round cake pans by lining them with parchment paper.


Do not grease them!


In your food processor, pulverize the toasted nuts with the flour until a fine meal forms.


Add 2/3 cup of the sugar and pulse just to mix.


Set aside.


In a large, clean, dry mixing bowl, combine the egg whites and cream of tartar.


Beat at medium speed until soft peaks form, then turn the speed to high and gradually beat in the remaining sugar; beat until stiff, but not dry.


Fold the nut mixture gently into the meringue.


Spread the dacquoise into the prepared pans.


Bake for about 30-35 minutes, or until golden brown and springy to the touch.


Cool the dacquoise in the pan on a rack.


The dacquoise may be made, left in the pan, covered well and stored at room temperature for up to 2 days before adding a filling or buttercream.





nfd
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