Hazelnut Espresso Dacquoise, Paleo Style

Serves 14 to 16
Dacquoise is a traditional French dessert that involves layers of almond and hazelnut
meringue that sandwich fillings ranging from chocolate or praline buttercreams to whipped
creams to fruit fillings. This particular version stacks hazelnut meringue with an espresso
buttercream topped and layered with chocolate ganache. What I love about this iteration
of this dessert is its ability to be very elegant while at the same time not overwhelmingly
rich or anything close to cloyingly sweet. This recipe is actually fairly similar to traditional
recipes, only using honey instead of sugar and far less of it. This dessert is best prepared
two days in advance as the buttercream will soften the meringue and the flavors will meld
together wonderfully with time.
Ingredients for the meringue:

12 ounces toasted hazelnuts, skins rubbed off OR 3 cups hazelnut flour/meal

2 tablespoons tapioca flour
cup honey, warmed slightly
1 1/3 cup egg whites, at room temperature, about 10 large eggs
1/2 teaspoon cream of tartar

Ingredients for the buttercream:

cup grass-fed organic whole milk or coconut milk

4 egg yolks, room temperature
cup honey, warmed slightly
2 teaspoons tapioca flour
teaspoon salt
1 tablespoons instant espresso or coffee powder
1 tablespoon water
1 teaspoon vanilla
1 cup unsalted grass-fed butter, softened

Ingredients for the ganache:

7 ounces dark chocolate, chopped

1 cup grass-fed organic cream or coconut milk

Ingredients for the toasted nuts:

1 cups hazelnuts and/or almonds, or a combination

2 teaspoons honey
1 teaspoon instant espresso or coffee powder
1 tablespoon butter

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Preparation of Hazelnut Meringue:

1. Preheat the oven to 325 degrees Fahrenheit. *
2. Prepare a 12x16 inch sheet pan. Cut parchment paper to fit the bottom and sides of
the pan and use a small amount of grease directly on the pan to help adhere the
paper but do not grease the paper itself.
3. In your food processor, pulverize the toasted nuts with the tapioca flour until a fine
meal forms. Or, if you are using pre-milled hazelnut meal, take a few minutes to
lightly toast the meal by spreading it around in a baking pan and placing in oven
for 2 minute increments for a total of about 6 minutes, stirring in between, until you
begin to smell the hazelnut aroma. Be careful to not burn the meal! It can be easy
to do. Remove from oven and mix in tapioca flour. Set aside.
4. In the large bowl of a stand mixer fitted with a whisk, combine the egg whites and
cream of tartar on medium-low speed until foamy, about 1 minute.
5. Continue by beating on medium-high speed for about 1 minute more, until the
mixture starts to froth. Now continue to whip while adding the honey in a constant
stream that falls between the wall of the bowl and the whisk. Turn the mixer speed
to high and whip until stiff (but not dry) peaks form, about 2 minutes more.
6. Gently fold the nut mixture into the meringue.
7. Scrape the meringue onto the prepared pan by using a large offset spatula to
smooth and spread evenly. (See photo on last page.)
8. Bake for about 25-30 minutes, or until golden brown and springy to the touch.
9. Cool the meringue in the pan on a rack.
* Following the directions as presented here will give you a softer meringue. If you prefer a
more crunchy meringue, set the oven temperature to 200 degrees and bake the meringue
for 2 hours. Turn off the oven and leave the meringue in the oven for two more hours as it
cools.
To prepare the buttercream:
1. In a small saucepan over medium heat, heat the milk until just simmering.
2. In a small bowl whisk together the egg yolks, honey, tapioca flour, and salt until
smooth.
3. Whisking the egg yolk mixture constantly, slowly pour about of the milk into the
egg mixture to temper. Now add the egg mixture to the saucepan of remaining
milk, stirring constantly. Cook over medium heat for about 3 to 5 minutes, until the
mixture thickens, stirring constantly.
4. Transfer custard mixture to a bowl and cover. Refrigerate for 2 to 24 hours before
moving to the next step.
5. Remove custard and butter from the refrigerator allow it to come to room
temperature.
6. In a small bowl, stir together water, vanilla, and instant espresso.
7. Beat the butter in the bowl of a mixer fitted with paddle attachment for about 3 to 4
minutes, until light and smooth.
8. Add the custard to the butter in three rounds, beating the mixture for about 30
seconds after each addition.

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9. Add the espresso mixture and continue to beat for 5 minutes more, scraping down
the sides of the bowl occasionally.
To prepare the ganache:
1. Heat the cream or coconut milk in a medium saucepan until it just starts to simmer.
Remove from heat.
2. Place broken chocolate pieces into cream and stir until melted and smooth.
To prepare the toasted nuts:
1. Preheat oven to 350 degrees.
2. In a food processor, chop the almonds and hazelnuts until medium fine. Place in
small bowl.
3. Toss with espresso powder.
4. Add melted butter and honey. Mix.
5. Spread over sheet pan.
6. Bake for 2-3 minutes. Stir nuts. The nuts should be lightly browned.
7. Place back in oven for 2-5 minutes more if necessary.
8. Set aside to cool.
Assembling the dacquoise:
1. Remove the cooled meringue from the pan and gently peel away the parchment
paper.
2. Measure and cut the meringue into four equal strips. The final strips will be about 4
x 12 inches, or perhaps a touch smaller. Trim any of the edges as necessary.
3. Coat three of the strips with a layer of ganache. Refrigerate for 15 minutes.
4. Coat the remaining strip with a layer of buttercream and place on a wire rack.
5. Now, stack one of the ganache covered strips face down on top of the buttercream
covered strip. Align edges.
6. Spread stacked meringues with a layer of buttercream and repeat step 5 two more
times.
7. Coat the entire cake with buttercream and refrigerate until firm.
8. Reheat the ganache briefly by stirring constantly over medium heat until pourable
but not warm.
9. Remove cake from refrigerator and pour ganache over the top. Spread ganache
with an offset spatula, smoothing the top and coating the sides.
10. Gently press prepared toasted nuts into the sides of the cake.
11. Place on serving platter and refrigerate for 24 hours.
12. I like to allow several hours for the cake to come to room temperature before
serving, however, it is more traditionally served chilled.

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