Preparation
Ingredients
Hazelnut Dacquoise
Egg White 315
Granulated Sugar 117
Hazelnut Powder 270
Icing Sugar 270
IRCA Roasted Hazelnut 90
Ganache Moelleux
Milk 600
Egg Yolks 194
Whipping Cream 600
Sugar 194
IRCA Dark Chocolate 68% 848
Feuilleutine Praline
IRCA Praline Paste 50% 600
IRCA Dark Chocolate 68% 200
Feulletine 520
Sea Salt Flake 12
Milk Chocolate Chantilly
Whipping Cream 1200
IRCA Milk Chocolate 38% 800
Dark Chocolate Gourmet Glaze
IRCA Dark Chocolate 68% 500
Hazelnut Oil 85
Hazelnut 300
Egg White 315
Granulated Sugar 117
Hazelnut Powder 270
Icing Sugar 270
IRCA Roasted Hazelnut 90
Ganache Moelleux
Milk 600
Egg Yolks 194
Whipping Cream 600
Sugar 194
IRCA Dark Chocolate 68% 848
Feuilleutine Praline
IRCA Praline Paste 50% 600
IRCA Dark Chocolate 68% 200
Feulletine 520
Sea Salt Flake 12
Milk Chocolate Chantilly
Whipping Cream 1200
IRCA Milk Chocolate 38% 800
Dark Chocolate Gourmet Glaze
IRCA Dark Chocolate 68% 500
Hazelnut Oil 85
Hazelnut 300
Recipe
Download pdf (4kB)Hazelnut Dacquoise
- Whip egg white and sugar into meringue. Fold in hazelnut powder and powdered sugar. Spread on the silpat sheet and sprinkle with roasted hazelnut. Bake at 180°C
Ganache Moelleux
- Make an Anglaise with milk, egg yolk, sugar and cream. Add into dark chocolate blend well.
Feuilleutine Praline
-Mix Well all. Flatten as base.
Milk Chocolate Chantilly
- Make Ganache and keep overnight. Whisk till pipping texture.
Hazelnut Gourmet Glaze
- Mix all together use at 35c.
