Recipe Courtesy of Chef Jean-Marc Viallet
From the demo: Chocolate Magic, October 2009
For the dacquoise:
- Mix 4 oz powdered sugar with 4 oz of, hazelnut powder
- Whisk 10oz of egg whites with 1.5 oz of sugar until peak, then add 1.5 oz of sugar at the end
- Fold in the dry mix slowly and gently
- Bake at 345ºF for 8 to 10 minutes, let cool
For the buttercream:
- Bring to a boil 8 oz of sugar with 1.5 oz of water
- In the same time, whisk 6 oz of egg whites
- When the whites are at peak, pour in the hot sugar and whisk until cool
- Add in 20 oz of unsalted butter while whisking, then add 6 oz of melted chocolate, reserve
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