dacquoise

Recette de gâteau. Avec du chocolat mi-sucré, du chocolat au lait, de la crème de marrons, des Corn flakes. Une recette à essayer!

Gâteau Croustillant Au Chocolat Et Aux Marrons

ml (1/2 tasse) de poudre d'amande

ml (1/2 tasse) de farine tout usage

60 ml (1/4 tasse) de sucre à glacer

blancs d'oeufs

ml (1/2 tasse) de sucre granulé

115 g (4 oz) de chocolat mi-sucré, haché

60 ml (1/4 tasse) de beurre non salé

60 ml (1/4 tasse) de crème 35 %

boîtes de 250

225 g (8 oz) de chocolat mi-sucré, haché

ml (1/2 tasse) de beurre d'amande

500 ml (2 tasses) de flocons de maïs grillés (de type Corn flakes)

Environ 24 biscuits gaufrettes roulés fourrés au chocolat

ruban décoratif

Gâteau croustillant au chocolat et aux marrons

Placer la grille au centre du four. Préchauffer le four à 170 °C (325 °F). Tapisser de papier parchemin le fond de deux moules à charnière de 20 cm (8 po) de diamètre. Beurrer le pourtour.

Dans un bol, mélanger la poudre d'amande, la farine et le sucre à glacer. Réserver.

Dans un bol, fouetter les blancs d'oeufs jusqu'à ce qu'ils forment des pics mous. Ajouter le sucre graduellement en fouettant jusqu'à l'obtention de pics fermes. À laide dune spatule, incorporer les ingrédients secs en pliant. Répartir la pâte dans les moules et bien l'étaler. Cuire au four environ 30 minutes ou jusqu'à ce que les gâteaux soient légèrement dorés. Laisser tiédir et démouler. Réserver.

Dacquoise

Au bain-marie, fondre le chocolat et le beurre avec la crème en remuant à la cuillère de bois. Hors du feu, incorporer 430 ml (1 3/4 tasse) de crème de marrons en remuant. Laisser tiédir. Couvrir et réfrigérer environ 1 heure ou jusqu'à refroidissement complet.

Garniture au chocolat et aux marrons

Tapisser à nouveau de papier parchemin le fond des 2 moules à charnière. Beurrer le pourtour.

Au bain-marie, fondre le chocolat et le beurre d'amande en remuant à la cuillère de bois. Hors du feu, incorporer les flocons de maïs et bien les enrober de chocolat. Répartir le praliné dans les moules. Couvrir dune pellicule de plastique et bien presser. Réfrigérer environ 30 minutes ou jusqu'à refroidissement complet.

Praliné

Répartir la moitié de la garniture au chocolat et aux marrons sur les deux disques de praliné. Déposer une dacquoise sur chacun deux. Tartiner une des deux dacquoises avec le reste de la crème de marrons. Superposer les disques de façon à retrouver la crème de marrons au centre. Couvrir tout le gâteau du reste de la garniture au chocolat et aux marrons.

À l'aide d'un couteau ou d'un économe, tailler 750 ml (3 tasses) de grands copeaux dans le bloc de chocolat. Les déposer sur le dessus du gâteau.

Au moment de servir, couper les biscuits gaufrettes en deux ou en trois pour qu'ils soient de la même hauteur que le gâteau. Coller les biscuits gaufrettes à la verticale tout autour du gâteau et entourer d'un ruban.

Montage

Le dessert est simple à cuisiner et donne un très beau résultat, par contre, au niveau du goût, c'est beaucoup trop sucré... (j'ai la dent sucrée, mais le dessert est lourd, au bout de deux bouchées on est rassasié). Peut être qu'en utilisant de la purée de marron au lieu de la crème ou en coupant la quantité de sucre des danoises de moitié se serait meilleur.  À essayer une prochaine fois.

Très bon gâteau mais coûte cher à faire et ne donne surtout pas le même résultat que sur la photo. J'ai suivi la recette à la lettre et je n'arrivais même pas dans les quantités pour le glaçage au chocolat marrons. Un peu déçu pour ce que ça m'a coûté.

Très bon, mais très cochon. J'ai le bec sucré et il est difficile de finir notre morceau pratiquement, c'est assez lourd et sucré. J'ai trouvé qu'il manquait de praliné pour remplir deux moules alors on n'a fait que le fond d'un seul moule pas le choix. J'aurais fait une fois et demi la quantité suggérée. Même chose pour la dacquoise. Sinon gâteau très dur pour manger à la fourchette, mais ô combien excellent au goût. C'est beaucoup d'ouvrage à faire et plutôt dispendieux, mais merveilleusement bon.

Si je n'ai que des moules à charnière de 9po, est-ce que le résultat sera aussi bien ? Le temps de cuisson devrait-il être moins long ? Merci de me renseigner !

Ce gâteau est tout simplement DÉLICIEUX.

Miam!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Je désire faire cette recette pour la veille du jour de l'an.  Si je fais le montage le 30 décembre et je mets les biscuits le 31 en fin d'après-midi, est-ce que les biscuits seront détrempé?

Délicieux!!! à manger la journée même!!!

Bonjour, je me demendait si la crème de marron peut etre remplacer.je pence pas mes bon je demande quand meme. Jai pas pu en trouver
merci

The classic french pastry made with nut dacquoise (meringue) dark chocolate ganache, chocolate cream and hazelnut buttercream.

Marjolaine (Dacquoise) Recipe

almonds flour

hazelnuts

all purpose flour (¼ cup)

egg whites (8 large)

sugar (1 ½ cups)

confectioner's sugar (1 cup)

hazelnut oil (see note)

sugar (½ cup)

recipe Dark Chocolate Ganache (room temperature)

recipe Italian Meringue Buttercream

Chocolate Whipped Cream

Preheat the oven to 275 °F. Line a half sheet pan with parchment paper.

In a food processor, grind the nuts until fine. Toss in the flour. Pulse a few times to combine. Set the nuts aside.

In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#6-7) until soft peaks form. With the mixer running, gradually add the granulated sugar. Increase the speed to medium-high (#7-8) and continue whipping until stiff peaks are formed.

Fold the ground nuts into the meringue in two batches.

Scoop the batter into the prepared pan and spread to an even layer.

Bake until lightly browned and firm to the touch, about 1 hour. Turn off the oven and leave the pans in the oven until completely cooled. The layer should be crisp, not spongy like a cake.

The meringues can made made 1-2 days ahead and stored at room temperature, tightly wrapped.

Meringue Layers

Toast the hazelnuts in the oven until golden brown and fragrant. If the hazelnuts have skins, fold the warm nuts in a kitchen towel and rub back and forth to remove as much skin as possible. Remove 24 nuts and set them aside for garnish.

Place the rest of the warm nuts in a food processor. Process for 4-5 minutes. At first it will look like a powder, then it will look like wet sand and eventually it will form a paste that looks like peanut butter. Stop the processor and scrap down the bowl whenever the mixture builds up on the sides.  Add the confectioner's sugar to the hazelnut paste and process until combined. Stop the processor and scrape down the bowl whenever the mixture builds up on the sides. Add the hazelnut oil and process until it becomes a smooth paste. The hazelnut paste can be made ahead and stored at room temperture for a day, refrigerated for as long as a week or frozen for up to 3 months.

To prepare the reserved 24 hazelnuts for garnish, place a silicone baking mat or a sheet of parchment paper onto a half sheet pan. Have the hazelnuts set near the prepared pan. Lightly oil a dinner fork with oil or use baking spray to coat the tines of the fork.

For the caramel, sprinkle the granulated sugar into a small sauce pan. Place the pan over medium-high heat. When the edges of the sugar begin to melt, reduce the heat to medium and begin stirring with a wooden spoon to prevent spots from burning. Continue cooking the sugar until it melts completely and cooks to a golden caramel color. Immediately remove the pan from the heat.

Drop the hazelnuts into the the warm caramel. Use the greased fork to immediately lift a nut out of the caramel. Allow the excess caramel to drain back into the pan. Set the coated nut onto the parchment lined baking sheet. Continue with the remaining nuts, working quickly before the caramel in the pan begins to set. The nuts can be dipped several days ahead and stored in a covered container at room temperature.

Make the ganache according to the recipe and set aside to cool to room temperature. You can make the ganache up to 3 days ahead and refrigerate. Bring it back to room temperature and to a spreadable consistency before assembling the Marjolaine.

Make the Italian Meringue Buttercream according to the recipe. Add the hazelnut paste to the buttercream. Set aside at room temperature.

Just before you're ready to assemble the cake, make the chocolate whipped cream. The cream must be used as soon as it's made so this should not be done ahead of time.

Fillings

Cut the meringue layer into fourths across the short side.

Place a meringue layer onto a cardboard cake board or the back side of a baking tray. Spread ¼ of the ganache over the meringue layer. Spread ½ the chocolate cream over the ganache.

Place the 2nd meringue layer over the chocolate cream. Spread ⅓ of the hazelnut buttercream onto the meringue.

Top with the 3rd meringue layer. Spread ⅓ of the remaining ganache over the meringue layer. Spread the rest of the chocolate cream over the ganache.

Place the final meringue layer with the smooth side up. Smooth ice the top and sides of the cake with  buttercream. Place the cake into the refrigerator for at least 2 hours until the buttercream is set firm or set into the freezer for 30 minutes. The buttercream must be quite cold to glaze the cake.

Set a cooling rack over a clean sheet pan. Use a long spatula to lift the chilled cake onto the rack.

Warm the remaining ganache in the microwave in 10 second increments until it is pourable but not very hot. Don't overheat the ganache or it will curdle. Starting from one end of the cake, drizzle the ganache over the top of the cake. Use a spatula to swipe 1x along the top of the cake and allow the ganache to flow over and completely cover the sides. Use a spatula to fill in in any bare spots. Allow the ganache to set completely before transferring the cake to a serving tray.

Using the reserved buttercream, pipe 12 rosettes along each side of the cake. You want a pair of rosettes on each slice of cake. Place a candied hazelnut on each rosette. Pipe a border of buttercream around the bottom of the cake.

Refrigerate until 1 hour before serving. The cake can be assembled up to a day in advance.

Assembly

Dacquoise with Raspberry Mousse is an amazing combination of three nutted meringue discs filled with a raspberry mousse that is enhanced with mascarpone.

Dacquoise with Raspberry Mousse

cornstarch (15 grams)

vanilla extract

raspberry jam (285 grams)

gelatin

lemon juice

heavy cream

sugar (45 grams)

mascarpone (225 grams)

Red food coloring, optional, as needed

Line two half sheets with parchment paper.  Place one rack in the oven on the bottom and the second on the middle rung.

Using a cookie cutter or pastry circle, draw nine 3 1/2&quot; circles, equally spaced, on a piece of parchment the size of the pan.  This is your template.  Set aside.

Preheat the oven to 350°F.  Place the hazelnuts or almonds or half and half on a sheet pan and toast for 7 to 10 minutes until fragrant and medium  brown.  To remove the skins easily, see my post Hazelnut Gianduja.  Cool completely.

Reduce the oven temperature to 250°F.

Combine the cooled hazelnuts and cornstarch in the bowl of a processor.  Process until the hazelnuts are finely ground.  Set aside.

Whip the egg whites, sugar and vanilla until very stiff, about 8 to 10 minutes depending upon the machine.   Fold the hazelnut/cornstarch mixture in by hand.  Do not over fold and break the mixture down.  It should remain firm.

Place the template on a half sheet pan.  Place another sheet of parchment over it.  Fit a pastry bag with a number 3 or 4 plain tip. Holding the tip about 1/2 inch above the template, pipe the batter in the circles starting in the middle and moving out to the edges.  Alternatively, measure a heaping tablespoon of meringue for each circle and spread it within the circle with a small offset spatula.  

Remove the template, place it on a second half sheet pan and top it with another plain piece of parchment paper.  Repeat filling the circles with the meringue.  

Bake for about 1 hour until they are completely dry.  Place the parchment with the meringues on racks to cool completely.  They should come off by just lifting them.  When completely cooled, place in airtight containers where they can be held for weeks.

Hazelnut Meringues

Place the raspberry jam in the processor bowl.  Process until smooth.  

Dissolve the gelatin in the lemon juice.  Set aside.

Whip the cream and powdered sugar until soft peaks form.  Remove to another bowl and set aside.

Without cleaning the bowl, add the room temperature mascarpone.  Whisk until soft.  Add the raspberry jam a third at a time.  

Microwave the gelatin for about 8 to 10 seconds until liquid.  Pour into the mascarpone/raspberry mixture and whisk to incorporated.  

Fold in the cream.  It will look rather purplish and not too appetizing at this point.  Add red food coloring a few drops at a time until a pleasant color is achieved.  

Refrigerate until almost set up.  It will depend upon how cold your refrigerator is but it took mine about 2 1/2  hours

Fit a piping bag with an #8 or 9 open star tip.  Fill the piping bag about 2/3 full and holding the bag about 1/2 inch from the disc, pipe the mousse in a circle to within about 1/4 inch of the edge.  Fill the middle by piping the mousse into it.  Pipe 12 circles in this manner

Stack 2 meringue discs with mousse  on top of each other.  Place the plain hazelnut meringue on top.  Do not press down too hard or the meringue will break.

Raspberry Mousse

I had left over ganache from another project so I used a smaller tip and piped a bit in the center of the meringue disc.  I finished with a whole hazelnut.

Alternatively, if you don&#39;t have any ganache, melt a bit of chocolate and drizzle it from side to side or simply sprinkle with powdered sugar just before serving.

Finishing

Hello Helen, it always good to read the recipes. This diabetic just dare not actually make them..I can and do have a lot of fun just reading...Hope you and your family are all well and happy....Love. Janet &amp; fur assistants Flora Thunderpaws and Daisy Rose

Meringue with Raspberry filling is a lovely simple dessert which will impress your guests with the lovely fresh flavours.

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