DACQUOISE AU CHOCOLAT

Hi everyone!
This week we are beginning with something new on Limeandcream: the “Special Weeks”!
Chocolate seems to be a good topic for it, don’t you think? As I said, I have a book from Pierre Hermé, this amazing Pastry Chef; but since I have started writing on this blog I haven’t shared one… what a shame!
Now that’s done! It was very difficult to choose 5 recipes among 380.. but I managed, and I hope you will like the selection.

The first recipe, the DACQUOISE AU CHOCOLAT, seems difficult but is not; so don’t be afraid of the two preparations. Both of them are easy to do. One is a ganache and the other one is like a meringue with hazelnut meal.

daquoise1

INGREDIENTS (serves 8):

For the dacquoise:
80g hazelnuts
135g ground hazelnuts
150g icing sugar
5 eggs white
50g sugar

For the ganache:
300g soft butter
320g black chocolate (70%)
220ml full cream milk

INSTRUCTIONS: 

For the Dacquoise: 
(Prepare it the day before)

1. Pre-heat the oven at 150º C
2. Place Hazelnuts on a baking sheet and  roast them for 10 minutes in the oven.
3. Put them on a tea towel. Rub to peel them.  Process coarsely the Hazelnuts. Set aside.

4. Sift the hazelnut meal and the powder sugar.
5. Line two baking sheets with parchment paper. Using a small dinner plate as a guide, draw a 21cm diameter circle on each. Set aside.
6. Pour the eggs white in a bowl of a stand mixer. Whisk on medium speed for about two minutes. Increase the speed and add the sugar, one tablespoon at a time, to make a stiff, glossy, peaked meringue. Gently fold the hazelnut/icing sugar mixture through the meringue.
7. Pour the meringue mixture to a large piping bag fitted with nº12 nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template.
8. Sprinkle the circle with crushed hazelnuts, then sprinkle with powder sugar and wait for 10 minutes. Sprinkle again with powder sugar and wait for 10 more minutes.
9. Bake for 45 minutes at 150ºC. Remove from the oven and let cool on a cooling stand. When it’s cool, wrap it in a cling film and set aside during the night in the fridge.

For the ganache: 
Prepare it the day
10. In a jar, mash the soft butter with a fork.
11. Chop the chocolate knife and place it in another jar.
12. Bring the full cream milk to a boil.
13. Pour the milk  over the chocolate in three times. Stir gently forming circles until the mixture is smooth.
14. Then add the butter little by little. Mix gently until incorporated.
15. Pour the ganache into a piping bag fitted with a nº 12 nozzle. Set aside until it becomes creamy.

Assembly:
16. Place one of the meringue layers on a large, flat serving plate.
17. Pipe the ganache in balls starting from the edge of each circle (see pictures).
18. Place the second meringue layer on top (the side with hazelnuts should be upwards).
19. Keep one hour in the fridge.
20. Just before serving, sprinkle with powder sugar.

 

DACQUOISE AU CHOCO

dacquoise

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