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Ingredients
- 1 1/2 c. hazelnuts, skin removed
- 1/2 c. plus 3 tbsp. granulated sugar
- 1 Tbsp. cornstarch
- 6 x egg, whites
- 1/4 tsp cream of tartar
- 1 pch salt
- 1 tsp vanilla Pastry Cream
- 4 x egg yolk
- 2 Tbsp. cornstarch
- 1 3/4 c. whole lowfat milk
- 1/3 c. sugar
- 1 x vanilla, bean, scraped, pod discarded Assembly passion fruit, pulp, for garnish
- 1 c. whipped cream, for garnish
Directions
- Preheat oven to 225 degrees F.Line 2 baking sheets with parchment paper.
- Draw three 12-by 4-inch rectangles on the parchment (two on one sheet, one on the other).
- Make sure they are several inches apart.
- In a food processor, pulse the hazelnuts, 3 tbsp. sugar and the cornstarch till finely grnd. Do not over process or possibly the nuts will become oily and cause the meringue to collapse.
- Put the egg whites, cream of tartar, salt and sugar in the bowl of an electric mixer.
- Whisk them over a pan of simmering water till tepid.
- Attach the bowl to the electric mixer and beat till stiff peaks hold (but not dry). If you beat the mix for too long the meringue will be too grainy or possibly dry.
- In batches, fold the nut mix into the egg white mix with a rubber spatula.
- Mix in the vanilla.
- Divide the mix proportionately onto the parchment rectangles and spread it out so which the meringue lies just within the lines (it will spread slightly when it is cooking).
- Bake the meringues in the upper and lower thirds of the oven, switching the sheets halfway through cooking.
- Bake till hard, about 1 hour 15 min (should be golden brown).
- Remove layers from the oven and slide them (still on the parchment) onto cooking racks.
- Cold completely and then peel off paper.
- Pastry Cream:In a medium bowl, whisk together the egg yolks and cornstarch till smooth.
- Heat the lowfat milk, sugar, and vanilla in a heavy bottomed pot.
- When this mix comes to a boil, slowly pour half of it over the egg yolk mix while whisking briskly.
- Return mix back to pot.
- Continue whisking 4 to 5 min till smooth, thickened, and boiling.
- Remove from heat.
- Cover surface with plastic wrap.
- Cold to room temperature and refrigeratein the fridge.
- Assembly:To assemble, put one meringue layer on a cake plate and spread 1/2 the pastry cream on top.
- Place another meringue layer on top and spread the remaining pastry cream on top.
- Top with the remaining meringue layer.
- Trim edges of dacquoise to make a perfectly even rectangle.
- Cut the dacquoise into squares.
- Garnish with whipped cream and passion fruit pulp.
- A classic dacquoise consists of two layers of meringue filled with an egg-yolk-based buttercream. I threw tradition out the window when I layered my chewy, nutty meringue with pastry cream and garnished it with mouth-puckering passion fruit and I loved the results.
- Yield is 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 144 | 45% |
| Total Fat 16.59g | 21% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 93mg | 4% |
| Potassium 215mg | 6% |
| Total Carbs 37.74g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 33.69g | 22% |
| Protein 7.67g | 12% |
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