Hazelnut dacquoise Archive
Seriously impress with this fancy French dessert of layers of hazelnut meringue, hazelnut praline, chocolate ganache and a coffee custard filling. Equipment and preparation: you will need a piping...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.
Ingredients
- 250g/9oz blanched hazelnuts
- 300g/10½oz caster sugar
- 25g/1oz cornflour
- 6 large free-range egg whites
- pinch salt
- 150g/5½oz plain chocolate, (around 35% cocoa solids), chopped
- 110ml/3¾fl oz double cream
- 600ml/20fl oz full-fat milk
- 3 large free-range egg yolks
- 125g/4½oz caster sugar
- 2 tbsp Camp coffee essence
- 50g/1¾oz cornflour
- 300ml/10fl oz whipping cream
- 50g/1¾oz caster sugar
- 36 whole blanched hazelnuts
- ½ tsp lemon juice
- 100g/3½oz roasted, chopped hazelnuts
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