Name: Coffee & Walnut Dacquoise
Yield: Makes 8
Cuisine: French
Ingredients: 90 g (3¼ oz) feuillantine wafer; edible gold leaf to decorate; 1 quantity of Dark Chocolate Glaze; ½ quantity of Dark Chocolate Mousse (anglaise method); 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 8 each of Chocolate Squares, Triangle Flicks and Small Patterned Squares; ½ quantity of Sea Salt Caramel, made with an addition of 30 g (1¼ oz) Walnut Paste; 100 g (3½ oz/¾ cup) icing (powdered) sugar sifted, plus extra for dusting; 50 g (1¾ oz/scant ½ cup) ground walnuts; 50 g (1¾ oz/scant ½ cup) ground almonds; 10 g (¼ oz/2 tsp) cocoa butter; 75 g (2¾ oz) Walnut Paste; 100 g (3½ oz) milk chocolate; 65 g (2¼ oz) caster (superfine) sugar; 15 g (1 tbsp) ground coffee; 150 g (5½ oz) egg whites (about 5 eggs); 32 g (1¼ oz/¼ cup) plain (all-purpose) flour sifted

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I first made a variation of this pâtisserie when creating a dessert for Pierre Koffmann’s La Réunion des chefs, celebrating 35 years since he opened La Tante Claire. Pierre invited nine of his former protégés and over two nights, they each cooked a course. It was fabulous to work alongside Pierre and my former colleagues again.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 8 each of

Method

First, prepare the decorations & caramel

Temper the chocolate and make the decorations as instructed, then leave in a cool, dry place to set for 2 hours.
Prepare the caramel and mix in the Walnut Paste, then pour into a shallow tray to cool. Line a baking tray (sheet) with a non-stick baking mat, grease the tart rings and