Chocolate Mousse And Raspberry Cream Dacquoise Recipes
CHOCOLATE MOUSSE AND RASPBERRY CREAM DACQUOISE
Number Of Ingredients 0
Steps:
- Line 3 buttered baking sheets with parchment paper or foil and trace an 11-inch circle on each sheet of parchment.
- Make the meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the salt, stirring and fluffing the mixture until it is combined well. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they have stiff glossy peaks.
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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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