THE FESTIVAL CARNET
Almond and Hazelnut Dacquoise for Yule Logs
A soft sponge with mounted whites, almonds and hazelnuts, to cut into log soles.
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The dacquoise brings a mellow bottom to the entremets. Dried fruit dry ingredients replace some of the flour in a classic cookie, but this formula still contains 10 g of flour for easy handling.
The quantity gives a plate of 25 x 20 cm approximately, to be cut into two strips of 25 x 8 cm. The offcuts are tasted separately. Do not dry the sponge: it should remain slightly soft to accompany the mousse without breaking with the cut.
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The preparation step by step
Trace the format
Draws a rectangle of 25 x 20 cm on the back of a sheet of baking paper. Turn the sheet on a plate so that the pencil does not touch the paste.
Preheat the oven
Set the oven to 170 °C in conventional oven setting (no fan), oven rack in the middle. Prepare the ingredients before mounting the whites: a foam that waits a long time loses volume.
Weighing dry ingredients
Mixture 60 g ground almonds, 60 g ground hazelnuts, 80 g icing sugar and 10 g flour. Put the large clods in a strainer without throwing away the fine pieces of dried fruit.
Measure the whites
Break the eggs separately and weigh 100 g of whites in a clean, dry, fat-free bowl. Reserve the yolks in the refrigerator for a cooked preparation.
Begins to whip
Whisk the whites at medium speed. When a uniform foam is formed, add the 40 g of sugar in three additions, without stopping the mixer.
Form a flexible meringue
Continue until you get a shiny foam that forms a soft spout. Do not beat it to the point of making it dry and brittle: the dry ingredients would be more difficult to incorporate.
Fold in dry ingredients
Add half of the dry ingredients, lift with the maryse from the bottom, then add the rest. Turn the bowl and stop as soon as the mixture is homogeneous.
Roll to an even thickness
Spread the dough over the rectangle, about 1 cm thick. Smooth gently without crushing all the foam or creating almost transparent areas.
Cook
Bake for fifteen to eighteen minutes. The surface should blond and gently resume its shape under the finger. If the edges turn brown quickly, check before the end of the indicated time.
Cool and cut
Let it cool for thirty minutes on the plate. Gently flips the cookie, peels off the paper, then cuts two 25 x 8 cm strips with a sharp knife. Keep the offcuts separately.
Conservation. Pack the cold dacquoise and use it within 24 hours, or freeze the strips separated by baking paper for up to a month. Assemble them chilled or frozen, as specified in the entremets recipe.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Custody of the soft
A very long cooking gives a dry biscuit. Monitors its color and flexibility rather than waiting for a brown crust.
Adapts the cutting
Cut to the inside size of the mold, a few millimeters smaller to be able to surround the biscuit with mousse.
Questions Before You Start
Is it gluten-free?
No, this formula contains 10 g of wheat flour. Do not present it as a gluten-free recipe.
Can I replace the hazelnut with almond?
Yes, use 120 g of ground almonds in total; the taste will be different and sweeter.
Why do my whites fall back?
An overly energetic mixture with the dry ingredients drives out the air. Lift the dough with maryse and stop as soon as it is uniform.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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