Preparation info
  • Makes


    11½ by 16½ in 29 by 42 cm frame
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Soft Hazelnut Dacquoise


  1. Do not take off the parchment paper on which the dacquoise was baked. Trim the dacquoise to 11½ by 16½ in/29 by 42 cm and reserve.
  2. Spread the rustle batter evenly onto a silicone baking mat. Place a piece of parchment paper over the batter and roll out with a rolling pin. Place an 11½ by 16½-in/29 by 42-cm frame on top of the batter and gently press down to mar