Hazelnut Dacquoise Food

RED, WHITE AND BLUE (WHITE CHOCOLATE MOUSSE, BLUEBERRY GELEE, COCONUT DACQUIOSE WITH HAZELNUT COOKIE)

Steps:

• For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil. Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate. Allow it to sit a minute, then emulsify with a whisk. Add the gelatin and sweetened condensed milk and stir to combine. Color to the desired shade of red with the red gel paste. Hold at 86 degrees F.
• For the gelee: Combine the sugar and pectin in a small bowl. Add the glucose to the blueberry puree and warm in a small pot. Add the sugar/pectin mixture to the puree and bring to a boil. Remove from the heat and strain. Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze.
• For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment. Carefully pour the hot sugar syrup into the yolks while whisking. Fold the whipped cream into the egg yolk mixture.
• Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval. Gently fold the melted chocolate into the cream and yolk mixture until completely combined. Fill a piping bag without a tip with the mousse. Refrigerate until ready to use.
• For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and mix. Mix in the cake flour. Wrap the dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner.
• Roll the dough to a thickness of 1/8 inch. Cut into at least twelve 3-inch stars and place on the prepared baking sheet. Bake until opaque and an even golden brown, about 15 minutes. Cool on the sheet on a baking rack.
• For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
• Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl. Set aside.
• Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the flour mixture into the meringue.
• Spread out the batter 1/8 inch thick onto the prepared baking sheet. Bake until just golden at the edges, 12 to 13 minutes.
• For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat. Let cool and then add to the prickly pear and pear purees. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.
• For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor. Strain the mixture and adjust the sweetness with additional sugar if needed.
• To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter. Fill twelve 4-ounce dome molds three-quarters full with the mousse. Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides. Fill the molds to the top with more mousse and place a dacquoise round on top. Freeze until solid, at least 2 hours.
• Place a cooling rack over a baking sheet. Unmold the domes onto the cooling rack and top with the glaze. Place each dome onto a hazelnut cookie and top with a gold petal. Drag a small spoon of raspberry sauce next to each dome. Serve a scoop of the sorbet on the side.

DACQUOISE

Steps:

• Position the oven racks in the upper, middle, and bottom part of the oven, then set the oven to preheat to 150 °C. Line three 21 cm round baking pans or trays with parchment paper or, if you are using trays, draw a 21 cm diameter circle on each. Set aside.
• In a small bowl combine hazelnuts, 100 grams of caster sugar, and cornflour. Whisk egg whites with a pinch of salt at medium speed for 2 minutes. Increase the speed to high, and with the mixer running, gradually add 200 grams of sugar until stiff glossy peaks. Fold the hazelnut mixture into the meringue.
• Spoon the meringue into a piping bag fitted with a 1.5 cm plain tube. Pipe a spiral of meringue starting from the center of each drawn circle and working outwards. Bake for an hour, rotating the upper and bottom baking tray after 30 minutes, so they cook evenly. Turn off, and leave the meringues to cool down in the oven with the door slightly open.
• To make chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until hot, just simmering, but not boiling and pour over the chocolate. Let sit for a minute and then stir until smooth. Cool to room temperature, then refrigerate until it thickens. Fill the piping bag fitted with a medium star nozzle with ganache and set aside.
• To make the custard, bring the milk to a boil over low heat. Whisk the egg yolks, sugar, and coffee and chicory essence, then whisk in the cornflour, a tablespoon at a time. Pour the hot milk over the egg mixture, whisking continuously, then pour the mixture back into the pan. While constantly whisking, bring to a boil, then decrease the heat, and let it simmer for 2-3 minutes until thick and smooth. Remove from the stovetop and wait an hour for it to cool. Once the custard is chilled, fold in softly whipped cream.
• Whip the cream until soft peaks. Whisk half of the whipped cream into the cold coffee mixture, then gently fold in the rest. Cover and chill until needed.
• Melt sugar in a small frying pan (without stirring). Cook until golden caramel color, or until a thermometer registers 300°C. At that point add the whole hazelnuts and lemon juice, and stir with a wooden spoon until well blended. Pour the mixture onto a baking tray lined either with baking paper or silicone. Using two teaspoons form 12 pieces of hazelnut praline. Wait for it to cool completely before use.
• Position one meringue layer on a large serving plate, then in an even layer, coat it with one-third of the coffee cream. Place a second meringue layer on the cream to cover, then spread the top part with half of the coffee cream. Top with the third meringue layer, coat the sides of the cake with the coffee cream. Press roasted and chopped nuts into the sides of the cake. Pipe 12 swirls of the ganache onto the top outer edge of the cake, taking care they are evenly spaced, then place a piece of praline on each.

FROZEN WHITE CHOCOLATE AND HAZELNUT DACQUOISE

Steps:

• Make meringue:
• Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside.
• Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
• Make ganaches:
• Bring 1 1/2 cups cream and 3 tablespoons corn syrup to simmer in medium saucepan. Remove from heat. Add semisweet chocolate; stir until smooth. Chill until slightly thickened but still spreadable, about 1 hour.
• Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Run thin knife under meringues to loosen from parchment. Gently transfer meringues to work surface. Using serrated knife and gentle sawing motion, trim each to 8 x 4-inch rectangle.
• Spread 1/3 cup chocolate ganache over each of 2 meringues. Place on baking sheet. Freeze until ganache is set, 10 minutes. Place third meringue, smooth side down, in prepared loaf pan. Spread half of White Chocolate Mousse over. Sprinkle with reserved 1/4 cup chopped hazelnuts. Top with 1 meringue, ganache side down. Spread remaining mousse over. Top with remaining meringue, ganache side down. Fold plastic overhang over cake; freeze overnight. Chill remaining semisweet chocolate ganache.
• Bring remaining 1/2 cup cream and 1 tablespoon syrup to simmer in small saucepan. Remove from heat. Add white chocolate; stir until smooth. Cover and chill until thick enough to spread.
• Invert cake onto small baking sheet; remove plastic. Working quickly, spread white chocolate ganache thinly over top and sides of cake. Place 24 hazelnuts around top edge of cake. Freeze cake until frosting is firm, about 30 minutes. (Can be made 1 week ahead. Cover cake tightly and keep frozen. Keep semisweet chocolate ganache chilled. Before serving, rewarm ganache over low heat, stirring just until liquid.) Serve cake, passing remaining semisweet ganache as sauce.

HAZELNUT DACQUOISE

Steps:

• 1. Preheat oven to 300 degrees. Line 2 large cookie sheets with foil. Using 8 inch round cake pan as a guide, with toothpick, outline 2 circles on foil on each sheet. In food processor with knife blade attached or in blender, blend hazelnuts, cornstarch, and 3/4 cup confectioners sugar until nuts are ground.
• 2. Use a large bowl and beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioners sugar, 2 tablespoons at a time, into egg whites, beating well after each addition. Beat until sugar dissolves and whites stands in stiff, glossy peaks.
• 3. With rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of meringue mixture inside each circle on cookie sheets. Bake meringues 45 minutes. Turn oven off and leave in oven 1 hour to dry.
• 4. Transfer meringues with foil to wire racks and cool completely. With metal spatula, carefully loosen and remove meringues from foil.
• 5. Prepare chocolate cream: In small bowl, with mixer at medium speed, beat 1 1/2 cups heavy cream, 1 tablespoon confectioners sugar and 1/2 teaspoon vanilla just to soft peaks. With rubber spatula, fold half of whipped cream into slightly warm melted chocolate just until combined. Fold in remaining whipped cream. Reserve 1/4 cup chocolate cream.
• 6. Prepare coffee cream: In cup, dissolve espresso in 2 tablespoons heavy cream. In small bowl, beat remaining heavy cream and 3 tablespoons confectioners sugar until soft peaks form. Add espresso mixture; beat until stiff peaks form.
• 7. On cake stand or plate, place 1 meringue layer; spread with half of the chocolate cream. Top with another meringue layer and half of the coffee cream. Repeat layering, ending with coffee cream. Spoon reserved 1/4 cup chocolate cream on top. Refrigerate dacquoise at least 5 hours, or overnight, for easier cutting. Prepare chocolate curls or strawberry slices just before serving!

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.