Hazelnut Praline Dacquoise

There comes an untameable desire to bake things weird, wonderful and off the wall whenever I have leftover half-used ingredients in the fridge. As you can imagine, some of the results are horrifically bad. Luckily, this minature hazelnut praline dacquoise was not!

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I had half a bowl of leftover hazelnut praline buttercream from Pierre Hermé’s Pietra Macarons. I’d also lately acquired Christophe Felder’s neon pink tome Patisserie. Combining his hazelnut dacquoise recipe with the remaining buttercream seemed only natural.

P1030993As I had a relatively small quantity of buttercream leftover, I divided the dacquoise recipe by three. The method was incredibly similar to the french meringue method of making macarons, but given that macarons are essentially a form of ground nuts suspended within a meringue this is not all that surprising. When I think about it, this dacquoise was actually lot more straightfoward than making macarons – no sifting, no delicate piping, sheet slamming or resting required!

The divided quantity made just enough mixture to cover one baking sheet. After all the cutting and trimming, I was left with a very small rectangle of cake! Mary Berry makes a similar cake where circles of dacquoise are piped instead of a rectangle. I imagine this would result in fewer offcuts, but perhaps a less elegantly structured cake too, unless you are lucky enough to be in possession of a pastry ring!

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It’s not the prettiest of desserts, but cut into small squares, with a dusting of icing sugar, it makes a very elegant petit-four. The dacquoise tastes deliciously nutty, and not too sweet. I’ve spotted the dacquoise formed into bite-size fingers on Tartlette’s blog, which is an inspirational idea to keep in mind for the future. I’m certainly sure I will try my hand at making more recipes from Felder’s book. There’s plenty inside to tantalise, and feed my obsession with French sweets.

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