Hazelnut Dacquoise Recipe: How to Make French Dacquoise
Written by MasterClass
Last updated: Apr 13, 2024 • 4 min read
Dacquoise is a classic French dessert that is sure to impress.
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What Is a Dacquoise?
Dacquoise is a French gâteau (cake) consisting of layers of buttercream or whipped cream sandwiched between disks of hazelnut, almond, or pistachio meringue. Common additions to this dessert include dark chocolate ganache, praline, and cooked or raw fruit.
The word Dacquoise means "of Dax," a town in southwest France. The dessert is called Gâteau Marjolaine when made in an oblong shape, and it’s also known as Succès or Progrès depending on the fillings and the region where the patisserie is sold. Confusingly, the word Dacquoise can also refer to the nut meringues themselves.
6 Tips for Making Dacquoise
Dacquoise is an impressive dessert that's simpler to make than it looks—provided you plan ahead. Follow these tips to make the classic dessert at home:
- 1. Make components of the recipe ahead of time. If possible, prepare components of the recipe or the entire cake a day before serving, which will give the flavors and textures time to meld in the refrigerator.
- 2. Keep the meringue dry. Humidity causes meringue to sweat moisture. If you're baking on a humid day, give yourself extra time to let the meringue dry out.
- 3. Use starch to absorb excess liquid. Adding potato starch or cornstarch to your meringue will absorb excess liquid, preventing the baked meringue from "weeping" when it comes into contact with moisture.
- 4. Use pre-ground nuts to save time. Use almond flour, hazelnut flour, or other pre-ground nuts. Alternatively, process the nuts in a blender or food processor. Add some of the sugar from the meringue recipe to get a finer grind.
- 5. Add acid to the egg white mixture. Adding an acid, such as cream of tartar or lemon juice, will help stabilize the egg white mixture to prevent it from collapsing during or after mixing.
- 6. Use room-temperature eggs. Cold egg whites will eventually whip into stiff peaks; they’ll just take longer to get there. To bring cold eggs up to room temperature, submerge them in a bowl of warm (not hot) water for 10 minutes.
Simple Hazelnut Dacquoise Recipe
makes
prep time
4 hrtotal time
5 hrcook time
1 hrIngredients
For the French buttercream:
For the hazelnut meringue:
- 1
Make the French buttercream. In a small saucepan over medium heat, combine sugar with six tablespoons of water and let the sugar dissolve.
- 2
Bring the sugar mixture to a boil and continue to boil until it reaches the softball stage (239 degrees Fahrenheit).
- 3
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks and vanilla extract until just mixed. Slowly pour the sugar syrup into the eggs while whisking. Continue to whisk on medium speed until the mixture is cool and develops a mousse-like consistency.
- 4
Add the butter one tablespoon at a time while whisking continuously. Continue whisking until butter is fully incorporated and the mixture is light and fluffy.
- 5
Transfer to a plastic zip-top bag and seal to remove the air. Refrigerate for up to 1 week.
- 6
Make the hazelnut meringue. Place two oven racks in the top and bottom positions and preheat the oven to 250 degrees Fahrenheit.
- 7
Cut a piece of parchment paper to fit a baking sheet. Draw three 8-inch circles on the parchment and set the parchment aside.
- 8
In a medium bowl, whisk together hazelnut flour, cornstarch, and 1 cup of sugar.
- 9
In a small bowl, whisk together the remaining ½ cup sugar and cream of tartar.
- 10
In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites to soft peaks.
- 11
While continuing to whisk, add the sugar-cream of tartar mixture one tablespoon at a time. Continue whisking until the egg white mixture achieves glossy, stiff peaks.
- 12
Using a rubber spatula, gently fold the hazelnut flour mixture into the egg white mixture, careful not to deflate the egg white structure.
- 13
Gently transfer the meringue mixture to a piping bag fitted with a ⅝-inch round tip. Pipe a tiny bit of meringue onto the four corners of the baking sheet, then top with the prepared parchment. Pipe swirls of the meringue into each of the three circles.
- 14
Bake until dry and crisp, 40–50 minutes. Turn off the oven and let the meringue layers continue to dry in the oven, at least three hours and up to overnight.
- 15
To assemble, place one meringue layer on a serving plate. Gently spread about one-quarter of the buttercream on top of the first layer, then repeat with the second meringue layer. Top with the final meringue layer and use the remaining buttercream to cover the dacquoise’s top and sides.
- 16
Dust with confectioners' sugar and refrigerate until cold, at least 1 hour, and up to several days.
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