Recipe Hazelnut and coffee dacquoise with chocolate glaze : Practical and Delicious

Recipe Hazelnut and coffee dacquoise with chocolate glaze : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Hazelnut and coffee dacquoise with chocolate glaze. You are currently reading Recipe Hazelnut and coffee dacquoise with chocolate glaze : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Hazelnut and coffee dacquoise with chocolate glaze requires 20m, cook 1h 45m and serve 10. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

With layers of nutty meringue and rich whipped filling, the classic French cake dacquoise - pronounced dah-kwahz- is so impressive.

Ingredients:

12 Ingredients

• Meringue



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  6 egg whites
  
  
  


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  315g (1 1/2 cups) caster sugar
  
  
  


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  1/2 tsp cream of tartar
  
  
  


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  85g (3/4 cup) hazelnut meal
  
  
  


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  85g (3/4 cup) almond meal
  
  
  



• Filling



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  60ml (1/4 cup) warmed milk
  
  
  


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  2 tbsp instant coffee
  
  
  


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  375g unsalted butter, at room temperature
  
  
  


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  570g (3 2/3 cup) icing sugar mixture
  
  
  



• Chocolate glaze



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  200g pkt Plaistowe Premium Chocolate Melting Pieces
  
  
  


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  1 tbsp glucose syrup
  
  
  


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  250ml (1 cup ) thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

12 Method Steps

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  Step 1
  
  
  
  
  Make the meringue: Preheat oven to 120°C. Line 2 baking trays with baking paper. Draw an 18cm disc on each. Turn over.
  
  
  


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  Step 2
  
  
  
  
  Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form.
  
  
  


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  Step 3
  
  
  
  
  Gradually add half the sugar, 1 tablespoon at a time, until the sugar dissolves. To test, rub some between your fingers.
  
  
  


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  Step 4
  
  
  
  
  Use a large metal spoon to gently fold in half the cream of tartar and half the combined nut meal.
  
  
  


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  Step 5
  
  
  
  
  Spoon the mixture into a piping bag fitted with a 1.5cm nozzle. pipe in a coil motion to make 2 discs.
  
  
  


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  Step 6
  
  
  
  
  Bake for 50 minutes. Cool in oven for 2 hours. Repeat with remaining ingredients to make 4 discs total.
  
  
  


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  Step 7
  
  
  
  
  Make the filling: Stir the milk and coffee in a bowl until coffee dissolves. Use an electric beater to beat the butter in a large bowl until pale and creamy. Gradually beat in the icing sugar until combined. Gradually beat in milk mixture until light and fluffy.
  
  
  


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  Step 8
  
  
  
  
  Spoon buttercream into a piping bag fitted with a 1cm round nozzle. Starting from the centre of 1 meringue disc, pipe in a coil motion to cover. Top with another disc. Continue piping and layering, finishing with meringue.
  
  
  


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  Step 9
  
  
  
  
  Use a small sharp knife to trim the side of the meringue layers. Use a palette knife to spread the remaining buttercream over the top and side of the cake to cover completely. Place in the fridge for 1 hour to set.
  
  
  


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  Step 10
  
  
  
  
  Make the chocolate glaze: Place the cake on a wire rack over a baking tray. use a palette knife to smooth the surface of the buttercream as much as possible.
  
  
  


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  Step 11
  
  
  
  
  Place chocolate and glucose syrup in a heatproof bowl. bring cream almost to the boil in a saucepan over medium heat. Pour over chocolate mixture. Stand. Stir until combined.
  
  
  


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  Step 12
  
  
  
  
  Pour the chocolate glaze over the cake. Use a palette knife to spread evenly, tapping the wire rack carefully a few times to help smooth our the glaze. Set aside for 1 hour to set.
  
  
  

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