Hazelnut Dacquoise with Chocolate Mousse & Candied Hazelnuts

Hazelnut Dacquoise with Chocolate Mousse & Candied Hazelnuts
Photo by Mark Ferri

Ingredients

  • 1-¼ cups sifted superfine sugar, divided into ¾-cup and ½-cup portions
  • 1-½ cups heavy cream, well chilled
  • 3 Tbs. superfine sugar
  • 1 tsp. pure vanilla extract
  • ¼ cup water
  • 2 Tbs. granulated sugar
  • 4 large eggs, separated, at room temperature
  • + 13 more ingredients
    • Pinch salt
    • 1 cup granulated sugar
    • 1 tsp. pure vanilla extract
    • Softened butter or vegetable spray and flour for the parchment
    • 10 oz. best-quality bittersweet chocolate
    • 1/8 tsp. salt
    • 4 oz. (8 Tbs.) unsalted butter, cut up
    • 5 oz. (1 cup) whole hazelnuts, toasted and skinned (or use whole blanched hazelnuts, toasted)
    • Pinch cream of tartar
    • 2 Tbs. sifted cornstarch
    • 6 large egg whites, at room temperature
    • 12 whole hazelnuts, toasted and skinned (or use whole blanched hazelnuts, toasted), plus extra in case of breakage
    • ¼ tsp. cream of tartar

On two large sheets of parchment, use an 8-inch template (a tart pan or a cake circle is good) to trace two circles on each sheet, 1 inch apart. Dab the corners of two baking sheets with butter. Press each sheet of parchment, marked side down, onto a baking sheet to make it stick. Lightly butter ...

View full recipe at Fine Cooking

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