Frozen White Chocolate And Hazelnut Dacquoise Recipes

FROZEN WHITE CHOCOLATE AND HAZELNUT DACQUOISE

Steps:

• Make meringue:
• Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside.
• Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
• Make ganaches:
• Bring 1 1/2 cups cream and 3 tablespoons corn syrup to simmer in medium saucepan. Remove from heat. Add semisweet chocolate; stir until smooth. Chill until slightly thickened but still spreadable, about 1 hour.
• Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Run thin knife under meringues to loosen from parchment. Gently transfer meringues to work surface. Using serrated knife and gentle sawing motion, trim each to 8 x 4-inch rectangle.
• Spread 1/3 cup chocolate ganache over each of 2 meringues. Place on baking sheet. Freeze until ganache is set, 10 minutes. Place third meringue, smooth side down, in prepared loaf pan. Spread half of White Chocolate Mousse over. Sprinkle with reserved 1/4 cup chopped hazelnuts. Top with 1 meringue, ganache side down. Spread remaining mousse over. Top with remaining meringue, ganache side down. Fold plastic overhang over cake; freeze overnight. Chill remaining semisweet chocolate ganache.
• Bring remaining 1/2 cup cream and 1 tablespoon syrup to simmer in small saucepan. Remove from heat. Add white chocolate; stir until smooth. Cover and chill until thick enough to spread.
• Invert cake onto small baking sheet; remove plastic. Working quickly, spread white chocolate ganache thinly over top and sides of cake. Place 24 hazelnuts around top edge of cake. Freeze cake until frosting is firm, about 30 minutes. (Can be made 1 week ahead. Cover cake tightly and keep frozen. Keep semisweet chocolate ganache chilled. Before serving, rewarm ganache over low heat, stirring just until liquid.) Serve cake, passing remaining semisweet ganache as sauce.

HAZELNUT DACQUOISE

Steps:

• 1. Preheat oven to 300 degrees. Line 2 large cookie sheets with foil. Using 8 inch round cake pan as a guide, with toothpick, outline 2 circles on foil on each sheet. In food processor with knife blade attached or in blender, blend hazelnuts, cornstarch, and 3/4 cup confectioners sugar until nuts are ground.
• 2. Use a large bowl and beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioners sugar, 2 tablespoons at a time, into egg whites, beating well after each addition. Beat until sugar dissolves and whites stands in stiff, glossy peaks.
• 3. With rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of meringue mixture inside each circle on cookie sheets. Bake meringues 45 minutes. Turn oven off and leave in oven 1 hour to dry.
• 4. Transfer meringues with foil to wire racks and cool completely. With metal spatula, carefully loosen and remove meringues from foil.
• 5. Prepare chocolate cream: In small bowl, with mixer at medium speed, beat 1 1/2 cups heavy cream, 1 tablespoon confectioners sugar and 1/2 teaspoon vanilla just to soft peaks. With rubber spatula, fold half of whipped cream into slightly warm melted chocolate just until combined. Fold in remaining whipped cream. Reserve 1/4 cup chocolate cream.
• 6. Prepare coffee cream: In cup, dissolve espresso in 2 tablespoons heavy cream. In small bowl, beat remaining heavy cream and 3 tablespoons confectioners sugar until soft peaks form. Add espresso mixture; beat until stiff peaks form.
• 7. On cake stand or plate, place 1 meringue layer; spread with half of the chocolate cream. Top with another meringue layer and half of the coffee cream. Repeat layering, ending with coffee cream. Spoon reserved 1/4 cup chocolate cream on top. Refrigerate dacquoise at least 5 hours, or overnight, for easier cutting. Prepare chocolate curls or strawberry slices just before serving!

5 MINUTE - WHITE CHOCOLATE HAZELNUT PIE

Steps:

• Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
• Spread in crust. Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.