Advertisements

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

5 Aug

I’ve been planning this in my head for almost a full month now. This is my 100th post on my blog, and I’m so thrilled to share it!
I finally got the hazelnuts last night and I was excited I could barely sleep. This is definitely something you should plan ahead for, or have a whole day devoted to cooking. I blanched my nuts and ground them the night before and prepped my buttercream the day before that. I use homemade aquafaba which may be a bit stronger than the canned kind – be sure it’s thick before attempting this. The ganache should be made close to when you start putting it together, but try not to pour it on warm as it will melt the buttercream. This recipe for vegan Italian Meringue Buttercream would be an excellent choice on this if you have the time to make it!

This recipe is highly adapted (read:made easier) from here, which I believe was originally published by America’s Test Kitchen here. Lisa Masaar originally posted her veganized version of the recipe in the Vegan Meringue Facebook group here. I adapted it from there, partially to imitate Sweet Maresa’s beautiful creationsHazelnut Almond Dacquoise with Espresso Buttercream and Chocolate GanacheHazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Ingredients:
• 1/2 cup aquafaba, reduced from 3/4 cup
• 1/2 cup + 2.5 tablespoons granulated sugar
• 3/4 cup hazelnuts, blanched, toasted, and ground to a fine meal; reserve 1/4 cup whole for garnish
• 1/2 cup almond meal
• 1 1/3 cup powdered sugar

Filling:
• 1/2 cup vegan butter
• 4 cups powdered sugar
• 2 tbsp instant coffee, dissolved in 1 tbsp warm water
• 2-3 tsp soy milk to thin

Ganache:
• 1 cup vegan semisweet chocolate chips
• 1/4 cup soy cream

Directions:
1. Reduce aquafaba from 3/4 cup to 1/2 cup and refrigerate overnight. Beat in a clean bowl until soft peaks form.image

2. Add granulated sugar one tablespoon at a time and beat for 30 second. in between each addition. Meringue should become glossy and hold a bit of a peak when beaters are removed.
image
3. Sift together almond meal, 1/2 cup hazelnut meal and powdered sugar on a bowl and add to the meringue.
image

image

4. Pour mix into a large piping bag fitted with a round tip. Trace the top of a bowl onto three sheets of parchment paper. Pipe in a spiraling motion onto parchment lined baking sheet (should make 4-5 large circles.)
image

5. Bake at 200°F for two hours on the top shelf, then turn oven off and leave to cool to room temperature.
image
This one was baked on the middle shelf. Still useable, but the top shelf ones were better.
6. Make your buttercream and ganache- beat butter until soft, then add the powdered sugar, the Instant coffee liquid, and soy milk to thin. Beat until fluffy and put in a piping bag with star shaped tip. Heat soy cream up in a small saucepan until gently bubbling, then pour on chocolate chips and stir until melted.
7. When dacquoise discs are completely cooled, pipe buttercream in stars around the edges of each disc. Fill two in with chocolate ganache, and the other two with the espresso buttercream. \Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

image

8. Stack the last disc on top and pour remaining ganache over top. Place in the fridge to cool, then pipe stars of buttercream around the top and place a hazelnut on each one.
Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

9. Refridgerate until ready to serve.
Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Advertisements

20 Responses to “Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache”

  1. Rebecca August 5, 2015 at 7:01 pm #

    A freaking work of art, seriously.

  2. Marfigs August 5, 2015 at 11:22 pm #

    SO gorgeous! If I had enough sugar at home I would make this *right now* but I’m just going to stare at it for a long while instead 😀

    • avocadosandales August 6, 2015 at 6:11 am #

      Thanks Rebecca!! Prettiest thing I’ve ever made (besides my daughter.)

    • avocadosandales August 6, 2015 at 6:13 am #

      Go get yourself some sugar!! And then experience the blissed out sugar coma I’ll be in in the next few days.

  3. HerBalancedLife August 6, 2015 at 8:48 am #

    omg omg omg. I . can’t. even. This is just beautiful!

  4. f00df0rthought August 6, 2015 at 10:54 am #

    OH MY GOD (I am trying SO HARD not to swear here). That is a work of art. That is incredible. YOU ARE AMAZING!! xxx

  5. vegantreasurehunter August 6, 2015 at 7:41 pm #

    Wow this looks absolutely incredible!

  6. Lynn | The Road to Honey October 8, 2015 at 2:57 pm #

    Woah! This is simply stunning. Such a sophisticated dessert to serve at a dinner party. You are giving me the motivation to throw one STAT.

    • avocadosandales October 8, 2015 at 3:24 pm #

      I definitely felt fancy eating this! Your party won’t be complete without it 😉

  7. Miles Linklater December 14, 2015 at 12:30 pm #

    I made this on the weekend and it turned out perfectly… except that I think I made my ‘discs’ too large so I had to increase the recipe by 50%. My guests (non-vegans and a very picky French couple) were completely blown away (as was I). Thank you!

  8. Laura June 28, 2016 at 8:07 pm #

    By soy cream, do you mean some type of soy creamer? Thanks!

    • avocadosandales June 28, 2016 at 8:12 pm #

      Yes, I use Silk brand creamer! But any similar higher fat soy product would work.

  9. lillian April 21, 2017 at 7:56 pm #

    I don’t have any hazel nuts, but time do have almone flour. Would it be OK to use just almond flour for the recipel?

    • avocadosandales April 22, 2017 at 5:30 am #

      It definitely won’t have the same flavor without the hazelnuts. It would be more like macaron cake instead.

Trackbacks/Pingbacks

  1. How I impressed fussy foodies with a gourmet vegan dinner - Vancouver Humane Society - December 17, 2015

    […] Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache […]

  2. A dozen ways to use chickpea juice (aquafaba) as a vegan egg replacer | Inhabitots - February 22, 2016

    […] bigger than the other!) Once you’ve mastered the meringue, you can move on to pavlova and dacquoise. […]

  3. A dozen ways to use chickpea juice (aquafaba) as a vegan egg replacer – Gadgets for New Dads - July 7, 2016

    […] bigger than the other!) Once you’ve mastered the meringue, you can move on to pavlova and dacquoise. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: