Francisco Migoya

Hazelnut Dacquoise

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Preparation info
  • Yield:

    1.2 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Dacquoise
  • Confectioners’ sugar 370 g 13.05 oz 30.83

Method

  1. For the dacquoise: Preheat a convection oven to 160°C/320°F.
  2. Lightly grease the interior borders of a half sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
  3. Sift the confectioners’ sugar and hazelnut flour together