An impressive dessert, made up of layers of meringue, hazelnut praline, chocolate ganache and coffee cream. Delectable!
MAKE THE MERINGUE.
LOWER THE TEMPERATURE OF THE
MAKE 3 DISCS OF MERINGUE, EACH ABOUT
MAKE THE GANACHE. Break the chocolate into pieces in a mixing bowl. Heat the cream in a saucepan and pour it over the chocolate. Let it stand for 1 minute, then stir to melt the chocolate. Let the mixture cool.
MAKE THE COFFEE CREAM. Whisk the egg yolks with the cornflour and sugar until they are pale and have doubled in volume.
BRING THE MILK TO THE BOIL IN A SAUCEPAN. Pour it over the egg yolks and add the coffee, whisking at the same time. Return the mixture to the saucepan and simmer for 2 minutes on a very gentle heat, stirring at the same time. The custard will thicken. Take it off the heat and cover with plastic wrap in contact with the surface of the custard, and let it cool.
WHIP THE CREAM WITH AN ELECTRIC BEATER UNTIL LIGHT, THEN GRADUALLY FOLD IT INTO THE COFFEE CUSTARD
MAKE THE PRALINE. Melt the sugar in a saucepan to make a caramel. Roughly chop the hazelnuts and spread them over some baking paper or a silicone mat. Pour over the caramel. Let the praline harden and set aside to use for decoration.
TO ASSEMBLE THE DACQUOISE, SPREAD A LAYER OF CHOCOLATE GANACHE ON THE MERINGUES, FOLLOWED BY A LAYER OF THE COFFEE CREAM. Finish with a disc of meringue and decorate with the praline, broken into pieces.
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