Hazelnut Dacquoise

Ingredients

• 250g/9 oz blanched hazelnuts
• 300g/10½ oz caster sugar
• 25g/1 oz cornflour
• 6 large free-range egg whites
• pinch salt
• 150g/5½ oz plain chocolate, (around 35% cocoa solids), chopped
• 110ml/3¾ fl oz double cream
• For the coffee custard filling
• 600ml/20 fl oz full-fat milk
• 3 large free-range egg yolks
• 125g/4½ oz caster sugar
• 2 tbsp Camp coffee essence
• 50g/1¾ oz cornflour
• 300ml/10 fl oz whipping cream
• 50g/1¾ oz caster sugar
• 36 whole blanched hazelnuts
• ½ tsp lemon juice
• 100g/3½ oz roasted, chopped hazelnuts

Personal Tags 

Save Tag

Recipe Notes 

Save Notes