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William Curley, Suzue Curley

Hazelnut & Almond Dacquoise

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Preparation info
  • Makes

    two

    30 x 40 cm baking trays (sheets)
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Dacquoise has a lovely crisp but chewy texture, which I love using as the base layer for entremets and petits gâteaux.

Ingredients

  • 112 g (4 oz/1 cup) ground hazelnuts
  • 75

Method

  • Preheat the oven to 170°C (325°F/Gas 3). Spread the hazelnuts and almonds out on a baking tray (sheet) and roast for 8-10 minutes

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