Hazelnut Praline Dacquoise

Recipe

1 min read

Serving: Serves 25
Cooking time: 1 hour 15 minutes
 
Ingredients


Hazelnut Praline Dacquoise:

  • 150g egg whites
  • 125g sugar
  • 90g praline
  • 60g hazelnut powder
  • 50g icing sugar
  • 30g flour

Raspberry Mousse:

  • 30g gelatine powder
  • 150g water (1)
  • 40g water (2)
  • 200g sugar
  • 500g raspberry puree
  • 500g Anchor Chef's Classic Whipping Cream
  • 150g egg whites

Milk Chocolate Biscuit:

  • 75g egg yolks
  • 190g eggs
  • 12g invert sugar
  • 170g sugar (A)
  • 110g egg whites
  • 40g sugar (B)
  • 85g T55 flour
  • 20g cacao powder
  • 15g milk chocolate drops

Raspberry Gelee:

  • 100g mandarin puree
  • 5g orange juice
  • 2g gelatine powder (200 Bloom)
  • 20g water for dissolving the gelatine

Sugar Syrup:

  • 100g water
  • 100g sugar
  • 1/2 zest lemon
  • 10g lemon juice

Chantilly Cream:

  • 10g sugar syrup
  • Vanilla seeds
  • 200g Anchor Chef's Classic Whipping Cream
Method


Hazelnut Praline Dacquoise:

  • Whisk the egg whites and sugar in a bowl of the mixer. Add the sieved flour, praline, hazelnut powder and icing sugar gently. 
  • Pipe onto a sheet of baking parchment and bake at 165°C) for 12 minutes.

Milk Chocolate Biscuit:

  • Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
  • Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
  • Combine the two mixtures and add the sieved flour and cacao powder, last mix in milk chocolate. 
  • Spread onto a sheet of baking parchment and bake at 200°C (392°F) for 8 minutes.

Syrup for soaking:

  • Bring the water, sugar, lemon zest and lemon juice to a boil.

Raspberry Mousse:

  • Make an Italian merengue from water (2), sugar and egg whites. 
  • Melt the gelatine in water (1) and warm. 
  • Add to the warm puree, cool till 35°C & fold in the whipped Anchor Chef's Classic Whipping Cream (soft peak). 
  • Gently fold in Italian merengue.

Raspberry Gelee:

  • Blend the ingredients together, add the dissolved gelatine and set aside.
  • Freeze in a 16 cm ring.

Chantilly Cream:

  • Bring the ingredients to a boil. Cool overnight.
  • Next day ready to whisk.

Assembly:

  • Built the cake with hazelnut dacquoise, brush with milk chocolate and pipe in raspberry mousse - 2 layers with biscuit and mousse.
  • Chill in a blast freezer and dip in milk chocolate with hazelnuts.
  • Glaze with raspberry gelee. 

Decoration:

  • Add the chantilly cream, fresh berries, chocolate garnish and icing sugar as decoration. 

 

 

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