Hazelnut Dacquoise Recipe with Chocolate Ganache Filling

Egg Farmers of Canada presents Hazelnut Dacquoise with Chocolate Ganache Filling 1 cup hazelnuts (toasted and skins removed) ¼ cup sugar 4 egg whites, ¾ cup granulated sugar, ½ tsp cream of tartar 1 1/3 cups whipping cream, 5 oz bittersweet chocolate Preheat oven to 325°F Process hazelnuts with sugar until coarsely chopped Reserve 2 tbsp for garnish Process until finely chopped Line two baking sheet with parchment paper Draw 2 rectangles (4 X 8 inches) on each Turn paper over Beat egg whites and cream of tartar until soft peak form Add remaining sugar, 1 tbsp at a time, beating until stiff peaks form Fold in hazelnuts Spread ¼ of the mixture on each rectangle Bake or about 25 minutes until crisp and golden Cool on baking sheets Microwave chocolate and 1/3 cup whipping cream for 40 seconds Stir until chocolate is melted Whip cream until stiff Stir chocolate into whipped cream Spread ¼ of chocolate filling over meringue Layer remaining meringues and filling Sprinkle reserved hazelnuts on top Refrigerate for at least 2 hours or overnight For more recipes and tips, visit eggs.ca Get cracking!

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