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Hazelnut Dacquoise

A fancy French dessert featuring layers of hazelnut meringue, coffee custard filling, chocolate ganache, and hazelnut praline decoration.

Baking Vegetarian Dessert Meringue Hazelnut

Estimated Nutrition

Calories

890.1

kcal / serving

7120.4 kcal total

Carbs

81.4g

per serving

651.2 g total

Fat

57.9g

per serving

462.8 g total

Protein

14.3g

per serving

114.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Caster Sugar

for dacquoise

Cornflour

for dacquoise

150

Plain Chocolate

around 35% cocoa solids, chopped

125

Caster Sugar

for custard filling

Caster Sugar

for praline

Dairy

piece

Egg White

large, free-range

110

Double Cream

600

Full-Fat Milk

piece

Egg Yolk

large, free-range

300

Whipping Cream

Fruits

0.5

tsp

Lemon Juice

NutsSeeds

250

Hazelnut

blanched

pinch

Salt

Other

tbsp

Coffee Essence

Camp coffee essence

Method

Layer meringue with custard, coat the sides with custard and chopped nuts, and pipe ganache swirls on top.

Preheat oven to 180°C and pulse hazelnuts in a food processor until coarsely ground.

Bake ground nuts for 10-12 minutes until golden-brown, then cool and stir in 100g caster sugar and 25g cornflour.

Reduce oven temperature to 150°C.

Draw three 21cm circles on parchment-lined trays and position racks in upper, middle, and lower thirds.

Whisk egg whites with salt and remaining 200g sugar until stiff and glossy, then fold in hazelnut mixture.

Pipe meringue spirals onto the templates using a 1.5cm plain nozzle.

Bake for 1 hour, then cool in the oven with the door open for 45 minutes.

Make ganache by pouring simmered cream over chopped chocolate, stirring until smooth, and chilling until thick.

Make custard by whisking egg yolks, sugar, coffee essence, and cornflour into boiling milk until very thick.

Whisk whipping cream to soft peaks and fold in the cooled coffee custard.

Create praline by melting sugar to 300°C, adding nuts and lemon juice, and forming 12 clusters.

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