chocolate and hazelnut daquoise

peter jackson

peter jackson

5th December 2011

chocolate and hazelnut daquoise

oven 110oc
whip egg whites with sugar until stiff fold in hazelnuts spread over tray and bake for 2...

Ingredients

  • Meringue
  • 50g crushed hazelnuts toasted and skinned
  • 4 large egg whites
  • 225g caster sugar
  • Chocolate cream
  • 100g plain chocolate
  • 150ml crème fraiche
  • 150ml double cream

Method

oven 110oc
whip egg whites with sugar until stiff fold in hazelnuts spread over tray and bake for 2 hours leave to cool in the oven
melt the chocolate add the creme fraiche and whip the cream and fold in
Layer up meringue, cream, meringue , cream, meringue

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