Miserable Recipe for 60 pieces (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre, Belgium)

Cashew nibs dacquoise

Ingredients Preparation
757 g egg whites
238 g caster sugar
Whisk the sugar and egg whites into firm peaks.
603 g icing sugar
302 g cashew powder
302 g ground almonds
Sift the icing sugar and nut powders together.
198 g Callebaut® cocoa nibs NIBS-S502 Gently fold the 2 mixtures together, and add the nibs.
Spread onto a rectangular (40 x 60) baking tray. Bake for 18 minutes at 180°C.

Butter cream

Ingredients Preparation
314 g egg whites
561 g caster sugar
60 g 60DE glucose
157 g water
9 g spices
Heat the sugar, glucose and water to 118°C and pour onto the egg whites to make an Italian meringue.
898 g fresh butter At around 40°C, add the butter in pieces and blend to obtain a smooth cream.
Distribute the dacquoise onto the base of a 40 x 60 cm baking frame with 4 cm rim.
Evenly spread a layer of butter cream on top and fold the dacquoise over to enclose the butter cream.
Smooth over the whole with butter cream and place in the fridge. After cooling, cut to measure, lightly sprinkle with icing sugar and decorate with a chocolate strip.

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