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The Daquoise show

A spirals’ coreography cheers the small meringue discs.
At the oven’s compass, chocolate comes for a solo.
Dacquoise stands up between the ganache and the play ends with an hungry standing ovation…

Hazelnut Dacquoise with chocolate

To make 22 meringue circles:

215 g skinned hazelnuts: 80 g in small pieces + 135 g powdered
150 g Icing sugar
5 egg whites
50 g extrafine sugar
Icing sugar to sprinkle

Pre-heat the oven to 170º C.
Combine icing sugar with the powdered nuts and seive.
Whip the egg whites and add sugar until the whites form firm peaks.
Slowly fold the nut mixture into the whites with a rubber spatula until thoroughly combined.
Transfer the mixture to a pastry bag fitted with a small plain round tip.
Line a baking pan with parchment paper.
Pipe the meringue on the prepared pan into spirals starting at the center of each circle (12 cms diameter).
Sprinkle the hazelnuts in small pieces over the meringue circles.
Sprinkle with icing sugar and wait 10 minutes. Repeat this process and wait 10 minutes more.
Bake the dacquoises until they’re golden and firm (20 minutes).
Cool on racks.

Chocolate ganache

To make 320 g:
150 g butter
160 g 70% dark chocolate, chopped
110 ml whole milk

Soften the butter with a fork until it gets creamy. Set aside.
Place the chopped chocolate in a bowl.
Bring the milk to boil over medium heat.
Slowly pour the milk over the chocolate and gently stir in circles.
When the mixture is below 60ºC add the butter.
Stir gently and as little as possible to keep the soft texture.
Let it cool until it gets a creamy texture.
Transfer the ganache to a pastry bag fitted with a small plain round tip.

To assemble:

Place one meringue circle hazelnuts-up and make small ganache balls next to the edge. Top with another meringue circle.
Refrigerate for 1 hour.
Sprinkle with icing sugar to serve.