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Before you jump to Hazelnut-Almond Dacquoise recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to hazelnut-almond dacquoise recipe. You can cook hazelnut-almond dacquoise using 17 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to cook Hazelnut-Almond Dacquoise:
- Provide 1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted
- Use 1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted
- Get 1-1/3 cups confectioners’ sugar
- Prepare 1/8 tsp. kosher salt
- Get 6 egg whites
- Provide 1/3 cup granulated sugar
- You need For the bittersweet chocolate ganache
- Prepare 1 lb.semisweet or bittersweet chocolate, chopped
- Take 2 cups heavy cream
- Take For the espresso buttercream
- Prepare 3/4 cup granulated sugar
- Prepare 1/4 cup water
- Get 2 eggs
- Use 1 egg yolk
- Use 1-1/2 cups unsalted butter, at room temperature, cut into 2-inch chunks
- Provide 1 Tbs instant espresso powder, 2 Tbs. instant coffee powder or (1/4 cup cooled brewed espresso)
- Provide 1/4 tsp. kosher salt
Instructions to make Hazelnut-Almond Dacquoise:
- In the food processors add hazelnut blended until ground to a fine powder. (Stop grinding once they are powdery; if you continue, they will become a paste.) Transfer to a medium bowl. Repeat with almonds
- Sift the confectioners’ sugar into the bowl holding the ground nuts, adding salt until all of the ingredients are well mixed.
- Using a mixer beat the egg whites on medium speed for 3 to 4 minutes, or until they hold soft peaks
- On medium speed, add the granulated sugar in three equal additions, mixing for 30 seconds after each addition. When all of the granulated sugar has been incorporated, increase the speed to high and beat for about 15 seconds longer. The meringue should be slightly glossy and white and somewhat stiff. Scrape the meringue into a large bowl.
- Put nut mixer into the meringue, Working quickly and gently, use a rubber spatula to fold the nuts into the meringue. The final consistency will be soupy, gloupy, and puddingy.
- Fill in a pastry bag and piping same rectangle shape, space the rectangles about 3 inches apart
- Preheat the oven to 225°F. Bake for about 3 hours, or until the dacquoise rectangles are firm to the touch, let dacquoise cool down in the oven about 6~12hours
- To make the chocolate ganache. In a small saucepan add heavy cream on med-high heat until buble starting around the edge of the pan but not boiling
- Pour the hot cream over the chocolate wait for about 1 minute, then slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. Let cool, cover, and store at room temperature for up to overnight
- To make the buttercream - In a small saucepan, stir together the granulated sugar and water bring to boil without stiring,about 3 to 4 minutes, or until the syrup registers 238°F
- Meanwhile in the mixer adding the eggs and egg yolk on medium speed for 3 to 4 minutes, or until pale and light. When the syrup is ready,turn on high speed and slowly add the syrup into the eggs, drizzling it down the side of the bowl to keep it from hitting the whip and separating
- Turn the speed down to low and add the butter, a few chunks as a time continue to whip for 4 to 5 minute.The mixture will break and look curdled at firs but will soon become smooth and silky Add the espresso powder and salt and whip until completely combined
- Using within 30 minutes or cover and leave at room temperature for up to 8 hour, and then beat vigorously with a wood spoon until smooth before using
- To assemble the cake you placed one dacquoise on plate as fisrt layer continued pipe a layer of ganache about 1/2 inch thick on top and then gently press a second dacquoise.
- After that pipe a layer of buttercream about 1/2 inch thick on top of the seconds. The last places the thirds upside down so the flat side is on top pressing lightly.
- Place the cake in the refrigerator for at least 1 hour to chill all of the layers. (At this point, the cake can be well wrapped in plastic wrap and stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks. If frozen, thaw overnight in the refrigerator before serving.)
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