Cashew & cocoa nib miserable

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

Time to revisit another classic. The miserable, a traditional millefeuille of almond dacquoise and butter cream, gets a slight makeover. Here, the sponge is spiced up with pecan and crunchy cocoa nibs. And why not give it a finishing touch with a transparent gel glaze instead of the traditional icing sugar?

Recipe components

Used Callebaut products

Cashew nibs dacquoise

IngredientsPreparation
  • 757g
    egg white
  • 238g
    caster sugar

Whisk the sugar and egg whites into firm peaks.

  • 603g
    icing sugar
  • 302g
    cashew powder
  • 302g
    almond powder

Sift the icing sugar and nut powders together.

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

IngredientsPreparation
  • 314g
    egg white
  • 561g
    caster sugar
  • 60g
    glucose syrup DE 60
  • 157g
    water
  • 9g
    spice mix

Heat the sugar, glucose and water to 118°C and pour onto the egg whites to make an Italian meringue.

  • 898g
    butter

At around 40°C, add the butter in pieces and blend to obtain a smooth cream.

Spread out 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.