Hazelnut Dacquoise



  • Dacquoise
  • Confectioners’ sugar 370 g 13.05 oz 30.83%
  • Hazelnut flour 335 g 11.82 oz 27.92%
  • Egg whites 370 g 13.05 oz 30.83%
  • Sugar 125 g 4.41 oz 10.42%
  • Hazelnut gianduja, melted 100 g 3.53 oz


  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. Make a French meringue out of the egg whites and the sugar following the method.
  4. Fold the sifted dry ingredients into the meringue. Spread onto the prepared sheet pan.
  5. Bake until the surface is a light golden brown, 9 to 12 minutes. Cool to room temperature.
  6. Once cool, freeze the cake until hardened. Once hard, turn it over onto a cutting board.
  7. Using a paint roller, paint the base of the dacquoise with a thin layer of the melted gianduja. Work quickly so that it doesn’t harden while applying the gianduja.
  8. Flip the cake over again and cut out 4 disks with a 17.5-cm/7-in diameter ring cutter.
  9. Place the disks inside four 17.5-cm/7-in round stainless-steel cake molds over a flat sheet pan lined with a nonstick rubber mat. Reserve refrigerated for up to 1 week.