https://www.copymethat.com/r/RLhvqZl5S/chocolate-espresso-dacquoise/
129001769
7drAR2C
RLhvqZl5S
2024-05-21 04:06:28
Chocolate-Espresso Dacquoise
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Ingredients
- subheading: MERINGUE:
- ¾ cup blanched sliced almonds, toasted
- ½ cup hazelnuts, toasted and skinned
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 cup (7 ounces; 198 grams) sugar
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- subheading: BUTTERCREAM:
- ¾ cup whole milk
- 4 large egg yolks
- ⅓ cup (2 ⅓ ounces; 66 grams) sugar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons amaretto or water
- 1 ½ tablespoons instant espresso powder
- 16 tablespoons unsalted butter, softened
- subheading: GANACHE:
- 6 ounces (170 grams) bittersweet chocolate, chopped fine
- ¾ cup heavy cream
- 2 teaspoons corn syrup
- 12 whole hazelnuts, toasted and skinned
- 1 cup blanched sliced almonds, toasted
Steps
Directions at americastestkitchen.com
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