HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
- Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
- Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
- Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
- Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
- Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
DACQUOISE
This recipe adapted from the Great British Bake Off is for a simple and classic dacquoise but can also serve as a base for other variations. The dacquoise is made with a combination of hazelnut meringue and custard folded with whipped cream. Once assembled, it is decorated with swirls of chocolate ganache and praline.
Provided by TasteAtlas
Categories Cake
Yield 10 servings
Number Of Ingredients 21
Steps:
- Position the oven racks in the upper, middle, and bottom part of the oven, then set the oven to preheat to 150 °C. Line three 21 cm round baking pans or trays with parchment paper or, if you are using trays, draw a 21 cm diameter circle on each. Set aside.
- In a small bowl combine hazelnuts, 100 grams of caster sugar, and cornflour. Whisk egg whites with a pinch of salt at medium speed for 2 minutes. Increase the speed to high, and with the mixer running, gradually add 200 grams of sugar until stiff glossy peaks. Fold the hazelnut mixture into the meringue.
- Spoon the meringue into a piping bag fitted with a 1.5 cm plain tube. Pipe a spiral of meringue starting from the center of each drawn circle and working outwards. Bake for an hour, rotating the upper and bottom baking tray after 30 minutes, so they cook evenly. Turn off, and leave the meringues to cool down in the oven with the door slightly open.
- To make chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until hot, just simmering, but not boiling and pour over the chocolate. Let sit for a minute and then stir until smooth. Cool to room temperature, then refrigerate until it thickens. Fill the piping bag fitted with a medium star nozzle with ganache and set aside.
- To make the custard, bring the milk to a boil over low heat. Whisk the egg yolks, sugar, and coffee and chicory essence, then whisk in the cornflour, a tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour the mixture back into the pan. While constantly whisking, bring to a boil, then decrease the heat, and let it simmer for 2-3 minutes until thick and smooth. Remove from the stovetop and wait an hour for it to cool. Once the custard is chilled, fold in softly whipped cream.
- Whip the cream until soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.
- Melt sugar in a small frying pan (without stirring). Cook until golden caramel color, or until a thermometer registers 300°C. At that point add the whole hazelnuts and lemon juice, and stir with a wooden spoon until well blended. Pour the mixture onto a baking tray lined either with baking paper or silicone. Using two teaspoons form 12 pieces of hazelnut praline. Wait for it to cool completely before use.
- Position one meringue layer on a large serving plate, then in an even layer, coat it with one-third of the coffee cream. Place a second meringue layer on the cream to cover, then spread the top part with half of the coffee cream. Top with the third meringue layer, coat the sides of the cake with the coffee cream. Press roasted and chopped nuts into the sides of the cake. Pipe 12 swirls of the ganache onto the top outer edge of the cake, taking care they are evenly spaced, then place a piece of praline on each.
DACQUOISE
I cant pronounce it right but it sure is delicious! These were the words from the original Chef. I have just adopted this recipe (3rd August 2005) and have endeavoured to adjust the steps of making so that anyone can make this great Dessert. The way the original instructions were posted you can understand why the first reviewer of this recipe said what they did. I hope I have corrected this and now this lovely dessert can be made by anyone. :) You can also use ground hazelnuts in place of the almonds for a change.
Provided by Jen T
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- This is how the original was posted!
- Cream all ingredients together for meringue shell and fill with filling.
- Bake at 400 for 10 min until set.
- Serve cooled.
- THIS is how I believe it should read:.
- Preheat oven to 375'F.
- Prepare 3 9" circles of baking paper on baking trays.
- Mix together the ground almonds & cornstarch.
- Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
- Very slowly add the sugar while continuing to beat until stiff.
- Fold in the cornstarch & almond mix.
- Spread evenly on the three circles and bake for 20mins until golden brown.
- Cool and when ready to assemble remove from paper.
- For Filling:.
- Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
- Add the cocoa and sugar and beat for about 4mins until fluffy.
- Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
- Chill for about 30mins.
- Whip cream, sugar & vanilla together for topping and covering sides.
- To assemble:.
- Place a circle of meringue on a flat plate.
- Spread over half of the butter cream.
- Place second circle on top and spread over remaining butter cream.
- Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
- You can also place an almond or a chocolate leaf on each rosette if liked.
Nutrition Facts : Calories 520.6, Fat 36, SaturatedFat 19.2, Cholesterol 211, Sodium 210.7, Carbohydrate 44.1, Fiber 1.6, Sugar 38.7, Protein 7.8
ALMOND DACQUOISE
I found this recipe in the cookbook that comes along with my Kitchenaid stand mixer. I've looked everywhere for variations but haven't been able to find even one. This is by no means low-cal, so portion sizes should be kept small. One thing that should be stressed is to not overcook the 'cakes'. Low temperature for a longer cooking time is preferable, especially if your oven runs hot. Also, be sure to liberally grease and flour the pan you use. One method I've developed is to cut out circles of parchment paper and lay them over an overturned cake pan. (If you put them into a cake pan you wont be able to get them out). Another tip: don't skimp on the almonds. If you don't use enough they won't turn out. This is not a smiple recipe. I have yet to perfect it :)
Provided by Scafire-Jen
Categories Dessert
Time 1h35m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- ALMOND DACQUOISE.
- Combine almonds, powdered sugar, and cornstarch; set aside.
- Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
- Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
- CHOCOLATE BUTTERCREAM FILLING.
- Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
- Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.
Nutrition Facts : Calories 491.3, Fat 34, SaturatedFat 14.5, Cholesterol 87.3, Sodium 238.2, Carbohydrate 42.9, Fiber 3.5, Sugar 35.5, Protein 9.3
DACQUOISE CAKE
Found this on line baking 911. Dacquoise: A dessert of disc-shaped, nut-flavored meringues stacked and filled with sweetened whipped cream or buttercream. It's served chilled, often with fruit like raspberries. Use the best chocolates you can find.This is best served about 2 to 4 hours after completion, the meringues will still have much of their crispness. It can be served for several days after it is made, the meringues will no longer be as crisp. Do not freeze this dacquoise.
Provided by Rita1652
Categories Dessert
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For Meringue Japonais:.
- In food processor fitted with steel blade, combine 3/4 cup nuts and 3 tablespoons sugar (reserve remaining sugar). Process by "pulsing" on-and-off just until nuts are finely ground. Place in a small bowl. Add cornstarch and mix in thoroughly with fingers. Cover and set aside.
- Adjust racks to divide oven into thirds; preheat oven to 225 degrees F. Line two large (17" by 12") baking sheets with parchment paper. On each piece of parchment, trace a 10" diameter circle. Set aside.
- Make sure that large bowl of electric mixer is absolutely clean and grease-free; place room-temperature egg whites into this bowl. Fit mixer with whisk beater, if available. Sift cream of tartar into egg whites. Start beating whites at low speed, then gradually increase speed to high. Beat until whites are increased in volume and very foamy.
- Gradually, add 1 cup sugar about 2 tablespoons at a time, reducing mixer speed to low while adding and sprinkling in each addition. Increase speed to high in between additions, and beat for about 15 seconds. When all sugar has been added, increase speed to high, and beat meringue just until stiff peaks form. It will be very thick. Remove from mixer. By hand, with large spatula, fold in ground nut mixture only until combined.
- Now, working quickly, place small dabs of this meringue under the parchment paper at two opposite corners on each baking sheet, then replace parchment paper on sheet (the meringue will keep the parchment from sliding around). Place about half the meringue in the center of each traced circle. With a flat knife or large offset spatula, spread meringue out so that it just touches the traced circle on each piece of parchment. Make meringue surface as even as possible for each circle, but don't fuss with either for too long. As soon as one circle is done, place in preheated oven, then go back and form second circle, working quickly. Once second meringue circle is in oven, start timing. Bake the meringue disks for 2 hours, switching baking sheets back-to-front and rack-to-rack only after 90 minutes (do not open oven door before that time, or meringues may crack). TURN OVEN OFF, but allow meringues to dry out further in turned-off oven for at least 2 hours (overnight is is ok). At any time while meringues are baking or drying out, finely chop reserved 1/2 cup toasted, cooled nuts; set aside, covered.
- When meringues have dried out for at least 2 hours, remove from oven. Very gently peel parchment paper from baking sheet; place parchment paper, with meringue still on it, on cooling rack. Cool completely. Now, place 10" diameter corrugated cardboard cake circle on top of one meringue. With large, very sharp, thin-bladed serrated knife, trim meringue circle, if necessary. To do so, work with a small section at a time, and saw overhanging edge of meringue very gently back-and-forth. Do not press knife down into meringue, and do not press down on cardboard cake circle. After trimming, loosen meringue from parchment with a long, thin, stiff-bladed spatula. If assembling dacquoise immediately, leave meringue circle on cooling rack. Otherwise, wrap airtight for storage. Repeat with other meringue disk.
- To assemble dacquoise, have ready finely chopped nuts and a flat-bottomed serving plate or foil-lined corrugated cardboard circle at least 10" in diameter. For ganache: Combine finely chopped chocolates and salt in medium heatproof bowl. Place over hot water on low heat (water should not touch bottom of bowl); stir frequently until almost melted. Remove from heat and hot water; stir until smooth. All at once, add sour cream. With hand-held electric mixer at a low speed, beat in sour cream. If sour cream is at all cold, ganache will lump. If this happens, replace bowl over hot water and beat at a low speed almost constantly just until ganache is smooth. Remove from heat and hot water. Beat in vanilla. If ganache is too thin, allow to stand at room temperature, stirring occasionally, until of good spreading consistency. Otherwise, use immediately. Place a small dab of ganache in center of serving plate or foil-covered cardboard circle. Place the worse-looking of the two meringue circles, right side up, on the serving plate. By large spoonfuls, place about 3/4 of the ganache on top of the meringue circle; spread quickly to form an even layer. Place other meringue circle on top, right side up; press GENTLY to compact very slightly. Frost sides of dacquoise smoothly with remaining ganache (the top of this pastry is not frosted). Quickly, before ganache sets, coat sides with the finely chopped nuts, pressing them into the ganache lightly. Place in refrigerator. Chill at least 2 hours before serving.
- To cut, use a large, sharp, straight-edged knife. Rinse the blade under hot water and dry it after every other cut or so. Allow the cut dacquoise to stand at room temperature for about 20 minutes, loosely covered, before serving. Just before serving, sift unsweetened cocoa powder (preferably Dutch process) very lightly over the top of each slice. Store any leftovers in refrigerator, tightly covered.
Nutrition Facts : Calories 371.3, Fat 22.6, SaturatedFat 8.4, Cholesterol 13.3, Sodium 69.2, Carbohydrate 39.4, Fiber 3.3, Sugar 31.6, Protein 7
ALMOND DACQUOISE
This recipe accompanies the Baked Alaska Bombe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes one 7 1/2-inch round and twelve 3-inch square cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
- Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
- Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
- Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).
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- To make the dacquoise: Put two oven racks equidistant from the top and bottom of the oven and preheat to 225°F. Trace three 8" circles on two pieces of parchment.
- Place the egg whites, cream of tartar, and salt in the bowl of a stand mixer and beat on medium speed until fine bubbles form. Increase the speed to medium-high and whip until soft peaks form.
- In a small bowl, whisk together the nut flour and cocoa powder. Sprinkle half of the mixture over the egg whipped egg whites and use a spatula to fold into the whites.
- Bake the disks for 1 hour. Turn off the oven, and leave the disks inside to dry for at least 3 hours, or as long as overnight.
- To make the caramel whipped cream: Place the caramel in a medium heatproof bowl with 1/2 cup of the heavy cream. Heat in the microwave in 20-second bursts, stirring in between, until the mixture is smooth.
- When ready to assemble the cake, beat the mixture until soft peaks form. Add the salt and confectioners' sugar and beat until the cream holds a medium peak.
- To make the hazelnut filling: In the bowl of your mixer, combine all of the ingredients and beat with the whisk attachment until fluffy and smooth.
- To assemble: Place one of the dacquoise disks on a serving plate and pipe marble-sized spheres of the hazelnut filling onto it, leaving some spaces in between for the whipped cream.
- Storage instructions: Refrigerate any leftover dacquoise for up to 2 days; the meringue layers will continue to soften as the cake sits.
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- In the bowl of a stand mixer, whip whites, granulated sugar and salt to soft peaks. Stop mixer, sift in 10x powdered sugar, and start mixer on low.
- Gently but thoroughly fold in the ground nuts. (Grind them in the food processor. They should look kind of like grits when you’re done).
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