Hazelnut Dacquoise

It’s Natura Sugars’ 10th birthday!

Let’s celebrate with this deliciously light hazelnut daqcuoise made with Natura Sugars Fine Demerara Sugar layered with whipped cream, shaved chocolate and ground hazelnuts.

INGREDIENTS

Hazelnuts 125g
Cocoa Powder 10g
Eggs 4 large whites
Natura Sugars Fine Demerara Sugar 110g

Cream 250ml
Hazelnuts 75g
Milk Chocolate 80g

METHOD

Roast the hazelnuts on a baking tray at 180˚C for 10 minutes, allow to cool and then remove the skins.

Finely grind the roasted hazelnuts and add in the cocoa powder then set aside.

Beat the egg whites until foamy then add the Natura Sugars Fine Demerara Sugar one tablespoon at a time and continue beating until stiff peaks form.

Fold in the ground hazelnuts and cocoa powder, then spoon into a piping bag. Pipe 100mm circle approximately 2-3mm thick.

Bake at 160˚C for 10 minutes, then turn the oven off and let the hazelnut dacquoise disks cool in the oven.

Once cool, finely chop the extra hazelnuts and finely shave the milk chocolate. Whip the cream, spoon into a piping bag then pipe the cream onto the hazelnut dacquoise disks, sprinkle with the finely chopped hazelnuts and shaved milk chocolate, then layer the disks.

Serve immediately and enjoy.