Almond Dacquoise with Pastry Cream and Chocolate Ganache

Dacquoise

6 ounces almond meal (or hazelnut)

1 ½ cups sugar, divided

1 tablespoon cornstarch

6 egg whites

¼ teaspoon salt

Heat oven to 275 degrees. Line two large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (two circles on one piece and one circle on the other). Flip the parchment so the markings face down. 

Combine almond meal, 1 cup of sugar, and cornstarch. Sift this dry mixture well to aerate and break down or remove any clumps. Set aside.

In another bowl, beat the egg whites, ½ cup sugar, and salt with a mixer on medium-high speed until stiff and shiny, but not dry.

Gently fold one-quarter of the egg mixture into the almond meal mixture with a rubber spatula until smooth. Then fold in the remaining egg mixture until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles.

Bake for 1 hour, then switch the position of the pans and continue baking until firm, dry and golden, about 1 more hour. The layers are done when they easily peel off the parchment. Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.

Pastry Cream

4 egg yolks

¾ cup whole milk plus ¼ cup heavy cream OR 1 cup half and half

½ cup sugar 

2 tablespoons cornstarch

1 tablespoon butter

½ teaspoon vanilla

1 cup heavy cream

In a small bowl, whisk together egg yolks. In a saucepan combine milk, cream, sugar, and cornstarch. Bring to a gentle boil, stirring constantly. Remove from heat. Gradually add small amount of hot milk mixture to egg yolks and whisk together. Gradually add remaining milk mixture to egg mixture and whisk well. Return to heat and bring to a boil, stirring constantly. Boil for about 2 minutes or just until thickened. Remove from heat. (If desired, pour through a wire mesh sieve.) Stir in butter and vanilla. Pour into a dish and cover the mixture directly with plastic wrap. Refrigerate until cool, about 2 hours. Whip 1 cup heavy cream until stiff. Fold the whipped cream into the cooled pastry cream. Refrigerate until ready to use.

Ganache

1 cup (6 ounces) semi-sweet chocolate chips

¾ cup (6 ounces) heavy cream

In a glass dish, heat cream in microwave till nearly boiling. Add chocolate chips, cover, and let stand a few moments until chocolate is fully melted. Stir or whisk until velvety smooth. Pour into a cool dish. Cover and refrigerate until cold, thick and spreadable, about 30 minutes. 

Putting together the Dacquoise

Put two meringue layers on a baking sheet. Spoon half of the ganache on each and spread to the edges. Refrigerate or freeze until set, about 15 minutes. If the ganache is too thick to easily spread, microwave for 10 second intervals to soften slightly. Place one of the ganache-topped meringues on a platter. Spread with ⅓ of the pastry cream. Stack the other ganache-topped meringue on top; spread with another layer of pastry cream. Top with last meringue. Cover top with remaining pastry cream. Place in freezer for about an hour, to firm up the dacquoise. Prepare the whipped cream. Frost the sides and garnish the top of the dacquoise with the whipped cream. Garnish sides and top with chocolate shavings and sliced strawberries, if desired. Refrigerate the dacquoise at least 8 hours or overnight before serving. The meringue layers should soften up, making it easier to slice. 

Whipped Cream

1 cup heavy cream

3 tablespoons powdered sugar

¼ teaspoon vanilla

1 tablespoon white-chocolate flavored pudding powder (optional; used to stabilize whipped cream)

Combine cream, sugar, and vanilla and beat until soft peaks form. Stir in pudding powder and beat until stiff. 

Adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/hazelnut-mocha-dacquoise-recipe-2112123