Mixed Fruit-White Chocolate Dacquoise

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Mixed Fruit-White Chocolate Dacquoise or  Dacquoise aux Fruits is a classic  French dessert. Crunchy thin layers of  hazelnut meringue are sandwiched in between the layers of luscious  white chocolate and whipped cream filling. Once the cake freezes, invert it onto a large cutting board and either serve the cake whole at the table or cut it into individual, generous portions. Beautiful fruit and berries grace the white top of this cake and little dots of vanilla seeds are seen throughout resulting in a visually captivating display of confectionery delight!!!

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This gluten-free, incredibly delicious dessert is perfect for entertaining a crowd. The rectangular cake pan required for this recipe is quite large and makes an impressive table side presentation. Your friends will love the combination of textures, tastes and airy lightness of this Mixed Fruit-White Chocolate Dacquoise cake. Meringue layers can be prepared up to 5 days in advance and kept at room temperature in a plastic wrap. Freeze the cake for at least 2 hours but let it soften slightly right before serving and enjoy with orange-flavored cognac liquor such as Cointreau or Grand Marnier for some extra boozy kick with it!

This fabulous dessert was part of our Mushroom Fête dinner.

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Ingredients: hazelnuts, confectioners’ sugar, egg whites, gelatin, white chocolate, egg yolks, vanilla bean, milk, orange liquor, heavy cream, canned pears, diced pineapple, cherries, peaches, raspberries.

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Hazelnut Dacquoise: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Spread 1 cup of the hazelnuts in a pie pan and bake for about 10 minutes, until lightly toasted. Leave the oven on. Let cool slightly and rub off the skins with a kitchen towel. Coarsely chop the toasted hazelnuts in a food processor. Transfer to a large bowl. Finely grind the remaining hazelnuts with the confectioners’ sugar in a food processor. Stir into the coarsely chopped hazelnuts. 

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Whip the egg whites with a little granulated sugar at medium speed until they hold soft peaks. Add the remaining granulated sugar and whip until firm and glossy.

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Gently fold in the hazelnut mixture with a flexible spatula until smooth.

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Spread half of the Dacquoise in a layer on each of the prepared baking sheets with a thin spatula. Bake 1 sheet at a time for 15 to 20 minutes, until lightly browned. Rotate the sheet half way through baking. Transfer the Dacquoise to a rack and let cool.

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White Chocolate Bavarian Cream: Soak the gelatin in cold water until softens, 5 minutes. Break the white chocolate and place it in a bowl with the softened gelatin. Split the vanilla bean lengthwise in half and scrape out the seeds.

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Place the egg yolks in a medium bowl.

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Bring the milk, vanilla bean and seeds to a boil in a medium sauce pan over medium heat. Remove the pan from the heat whisk the milk into egg yolks.

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Return this custard to the saucepan and cook over low heat, stirring with a wooden spoon. It is ready when it coats a spoon; if you draw a figure across the back of the spoon, it should leave a clear trail and register 180 F on an instant-read thermometer. Immediately pour the custard in the white chocolate. Let the chocolate melt for 5 minutes. Stir until smooth.

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Whisk in the liquor. Whisk the cream in a large bowl until it holds a firm peak. Kitchen tip: If the white chocolate has set, melt it, whisking, over a saucepan filled with 1 inch of barely simmering water.

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Gently fold the white chocolate custard into the whipped cream with a flexible spatula.

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Mixed fruit: Line a baking sheet with parchment paper. Place rectangular cake pan on the prepared baking sheet. Spread the pears, pineapple, cherries, and peaches in that cake pan. Scatter the raspberries over the top.

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Pour 2/3 of the white chocolate Bavarian cream over the fruit.

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Smooth with a thin spatula.

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Place one the first Dacquoise on top.

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Pour the remaining cream over the top. Smooth with a flexible spatula. Lightly press the other Dacquoise on the cream.

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Bon Appétit!
Svitlana

Mixed Fruit-White Chocolate Dacquoise

recipe details

Serves 8-10

Ingredients

Hazelnut Dacquoise

  • 2 ¼ cups hazelnuts
  • 11/3 cups confectioners’ sugar
  • 11/3 cups egg whites (about 10)
  • ¼ cup plus 2 tablespoons granulated sugar 

White Chocolate Bavarian Cream

  • 4 g powdered gelatin or 2 gelatin sheets
  • 9 oz. white chocolate
  • 2 egg yolks
  • 1 vanilla bean
  • 1 cup milk
  • 3 tablespoons Cointreau, Grand Marnier or other orange liquor
  • 1 ½ cups heavy cream

Mixed Fruit

  • 5 oz. canned pears, diced
  • 5 oz. diced pineapple
  • 5 oz. cherries, pitted and halved
  • 5 oz. peaches, diced
  • 14 oz. raspberries

Glaze (optional)

  • 1 small jar (8 oz.) quince or apricot jelly

Special Equipment

16×12-inch rectangular cake pan

Directions

  1. Hazelnut Dacquoise: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Spread 1 cup of the hazelnuts in a pie pan and bake for about 10 minutes, until lightly toasted. Leave the oven on. Let cool slightly and rub off the skins with a kitchen towel. Coarsely chop the toasted hazelnuts in a food processor. Transfer to a large bowl. Finely grind the remaining hazelnuts with the confectioners’ sugar in a food processor. Stir into the coarsely chopped hazelnuts.
  2. Whip the egg whites with a little granulated sugar at medium speed until they hold soft peaks. Add the remaining granulated sugar and whip until firm and glossy. Gently fold in the hazelnut mixture with a flexible spatula until smooth. Spread half of the Dacquoise in a layer on each of the prepared baking sheets with a thin spatula. Bake 1 sheet at a time for 15 to 20 minutes, until lightly browned. Rotate the sheet half way through baking. Transfer the Dacquoise to a rack and let cool.
  3. White Chocolate Bavarian Cream: Soak the gelatin in cold water until softens, 5 minutes. Break the white chocolate and place it in a bowl with the softened gelatin.
  4. Place the egg yolks in a medium bowl. Split the vanilla bean lengthwise in half and scrape out the seeds. Bring the milk, vanilla bean and seeds to a boil in a medium sauce pan over medium heat. Remove the pan from the heat whisk the milk into egg yolks.
  5. Return this custard to the saucepan and cook over low heat, stirring with a wooden spoon. It is ready when it coats a spoon; if you draw a figure across the back of the spoon, it should leave a clear trail and register 180 F on an instant-read thermometer. Immediately pour the custard in the white chocolate. Let the chocolate melt for 5 minutes. Stir until smooth.
  6. Whisk in the liquor. Whisk the cream in a large bowl until it holds a firm peak. Kitchen tip: If the white chocolate has set, melt it, whisking, over a saucepan filled with 1 inch of barely simmering water. Gently fold the white chocolate custard into the whipped cream with a flexible spatula.
  7. Place the cake ring on one Dacquoise. Cut off the excess. Repeat with the second Dacquoise.
  8. Mixed fruit: Line a baking sheet with parchment paper. Place rectangular cake pan on the prepared baking sheet. Spread the pears, pineapple, cherries, and peaches in that cake pan. Scatter the raspberries over the top. Pour 2/3 of the white chocolate Bavarian cream over the fruit and smooth with a thin spatula. Place one Dacquoise on top and pour the remaining cream over the top. Smooth with a flexible spatula. Lightly press the other Dacquoise on the cream.
  9. Freeze the cake until the Bavarian cream sets, at least 2 hours. Invert a large platter (or large plastic cutting board) over the cake pan, holding the baking sheet and cake pan together, carefully turn out the cake onto the platter with the fruit layer on the top. Remove the baking sheet, paper, and cake pan.
  10. Melt the quince jelly (or apricot jelly) lightly over medium heat, stirring occasionally. Lightly brush it on the cake. Cut into slices using a fine serrated knife.

Recipe is credit of Christopher Felder “Mastering the Fundamentals of French Pastry”.

share your thoughts

7 thoughts on “Mixed Fruit-White Chocolate Dacquoise”

    1. Dina, thanks so much! I love making French desserts & this in particular isn’t only a stunner but also incredibly delicious & light! Hope you’ll have a chance to make it one day.

  1. This recipe has all the best ingredients!!!I had a pleasure to try it!!It’s very light and fruity!I think it’s a great idea for the upcoming summer gatherings.

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