Nutrition Facts
20 servings
20
Recipe for Dulcey Heart and Hazelnut Dacquoise
A recipe for an infinitely indulgent dessert. Photo credit: Philippe BARREY.
Hazelnut Dacquoise
60 Flour
170 Hazelnut powder
300 Semolina sugar
280 Egg white
Namelaka Dulcey 32
75 Whole milk
2 Gelatin
150 Dulcey couverture chocolate 32
150 Liquid cream
Light Dulcey Mousse 32
250 Whole milk
465 Dulcey couverture chocolate 32
500 Liquid cream
10 Gelatin
Directions
1
Sift the flour with the hazelnut powder and the large amount of sugar.
2
Beat the egg whites while adding a small amount of sugar to achieve a perfectly smooth and firm consistency.
3
Roll out to a height of 5 mm on a baking sheet and bake at 180°C for about 16 minutes. Once baked and cooled, cut out disks with a diameter of 4.5 cm.
4
Melt the chocolate at 45°C. Heat the milk to 80°C with the glucose. Add the soaked and wrung gelatin. Gradually pour over the melted chocolate to achieve an elastic and shiny texture.
5
Add the cold heavy cream to this mixture. Blend for a few seconds and pour into semi-sphere molds.
6
Allow to crystallize for several hours in the freezer.
7
Soak the gelatin in a large amount of cold water.
8
Heat the milk to about 50°C and add the well-drained gelatin.
9
Pour about 1/3 of warm liquid over the previously melted chocolate and mix until a smooth, elastic, and shiny texture is achieved, indicating that an emulsion has started.
10
To finish, when the chocolate mixture is at 35/40°C, fold in the fluffy whipped cream.
Ingredients
Hazelnut Dacquoise
60 Flour
170 Hazelnut powder
300 Semolina sugar
280 Egg white
Namelaka Dulcey 32
75 Whole milk
2 Gelatin
150 Dulcey couverture chocolate 32
150 Liquid cream
Light Dulcey Mousse 32
250 Whole milk
465 Dulcey couverture chocolate 32
500 Liquid cream
10 Gelatin
Directions
Directions
1
Sift the flour with the hazelnut powder and the large amount of sugar.
2
Beat the egg whites while adding a small amount of sugar to achieve a perfectly smooth and firm consistency.
3
Roll out to a height of 5 mm on a baking sheet and bake at 180°C for about 16 minutes. Once baked and cooled, cut out disks with a diameter of 4.5 cm.
4
Melt the chocolate at 45°C. Heat the milk to 80°C with the glucose. Add the soaked and wrung gelatin. Gradually pour over the melted chocolate to achieve an elastic and shiny texture.
5
Add the cold heavy cream to this mixture. Blend for a few seconds and pour into semi-sphere molds.
6
Allow to crystallize for several hours in the freezer.
7
Soak the gelatin in a large amount of cold water.
8
Heat the milk to about 50°C and add the well-drained gelatin.
9
Pour about 1/3 of warm liquid over the previously melted chocolate and mix until a smooth, elastic, and shiny texture is achieved, indicating that an emulsion has started.
10
To finish, when the chocolate mixture is at 35/40°C, fold in the fluffy whipped cream.
Notes
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EN