How-To: Make a Hazelnut Dacquoise with Chocolate Ganache Filling

Egg whites are an essential ingredient of meringues. Add ground nuts to a meringue and the dessert is called a dacquoise! In this video we show you how to make a delicious Hazelnut Dacquoise with Chocolate Ganache Filling.
http://eggs.ca/cooking-with-eggs/reci...

INGREDIENTS
Meringue:
1/2 tsp cream of tartar
1 cup granulated sugar, divided
1 cup hazelnuts (filberts), toasted and skins removed (see Tip)
4 egg whites, at room temperature

Filling:
5 oz dark or bittersweet chocolate, coarsely chopped
1 1/3 cups whipping 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.


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.

• Category

  Howto & Style

[Chaitan Hejmadi]

Wow, makes my mouth water.

[angriestelephant]

and the cake is stuck to the paper.

[angriestelephant]

whelp, after 9 minutes my oven is smoking, the bottom of the dacquoise is dark brown and the top is entirely white!

[hella cook]

i think if the hazelnuts are applied into each individual layer, it would be better. for all those layers, i think just having the top layer with hazelnut is imbalanced

[Shameel Aiman]

This is good! I imagine it to taste like stacked macarons. Gonna try it! Thanks uploader. Very short and simple.