Sophie’s Hazelnut Dacquoise Centrepiece recipe
This impressive centrepiece is three nutty meringue layers sandwiched with a dark chocolate ganache and rich creamy coffee mousse.
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 thegreatbritishbakeoff.co.uk.
Cooking tools:
- Food processor
- Stand mixer
- Baking dish
- Oven
- Baking sheet
- Parchment paper
- Piping bag
- Cooling rack
- Saucepan
- Whisk
- Mixing bowl
- Springform pan
- Acetate
- Sticky tape
- Freezer
- Serving platter
- Star nozzle
- Spoon
- Spatula
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Grater
- Pan
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 150g blanched hazelnuts
- 1 tsp icing sugar
- 250g caster sugar
- 30g cornflour
- 6 egg whites
- large pinch of salt
- 45g unsalted butter, melted and cooled
- 300ml double cream
- 250g 60% dark chocolate, finely chopped, plus extra, grated, to decorate
- 25g unsalted butter, softened
- 5g leaf gelatine (about 3 leaves)
- 3 egg yolks
- 150g caster sugar
- 15g cornflour
- 225ml whole milk
- 10g instant coffee
- 300ml whipping cream
- 600ml whipping cream
- 100g icing sugar, sifted
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