Chocolate & Praline Dacquoise

Name: Chocolate & Praline Dacquoise
Ingredients: 175 g (6 oz) Praline Paste in with the butter in the final steps; ½ quantity Basic Ganache, made using a mix of fine dark (bittersweet) and milk chocolate and by adding; 150 g (5½ oz/scant 1 cup) Icing (powdered/pure) sugar, sifted; 175 g (6 oz) Praline Paste in with the butter in the final steps; 75 g (2½ oz/1 cup) ground hazelnuts; 75 g (2½ oz/1 cup) ground almonds; 225 g (8 oz) egg whites (about 7½ eggs); 45 g (1½ oz/½ cup) plain (all-purpose) flour, sifted; 90 g (3 oz/generous ⅓ cup) caster (superfine) sugar; 225 g (8 oz) egg whites (about 7½ eggs); 75 g (2½ oz/¾ cup) flaked almonds; ½ quantity Basic Ganache, made using a mix of fine dark (bittersweet) and milk chocolate and by adding

Preparation info

Makes
12

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Hazelnut meringue sandwiched with a praline chocolate ganache.

Ingredients

½ quantity Basic Ganache, made using a mix of fine dark (bittersweet) and milk chocolate and by adding
175 g (6

Cookies
Vegetarian

Method

Preheat the oven to 160°C (325°F/ Gas 3), line a baking tray (sheet) with a non-stick baking mat and lightly grease six 6cm (2½ inch) metal rings or cutters. To make the hazelnut meringue, mix together the icing (powdered/pure) sugar, ground almonds and hazelnut