Hazelnut Dacquoise Recipe with Chocolate Ganache Filling

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=STqv9ekC0ZQ

Hazelnut dacquoise with chocolate ganache filling is incomplete without the vital use of egg whites. Watch to see how to make this delicious dessert. • Ingredients: • Meringue • 1 cup (250 mL) hazelnuts (filberts), toasted and skins removed (see below) • 1 cup (250 mL) granulated sugar, divided • 4 egg whites, at room temperature • 1/2 tsp (2.5 mL) cream of tartar • Filling • 5 oz (145 g) dark or bittersweet chocolate, coarsely chopped • 1 1/3 cups (325 mL) whipping cream (35%), divided • Tips: • To toast hazelnuts and remove skins, place on baking sheet in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stir or shake frequently. • Transfer to clean tea towel. • Rub hazelnuts in towel, removing as much skin as possible (not all will come off). • Cool to room temperature. • Meringue can be made a few days in advance. • Refrigerate for at least 2 hours or overnight before cutting into slices with a serrated knife. • For extra garnish, serve with a few fresh raspberries on the side. • Hazelnut Dacquoise with Chocolate Ganache Filling Recipe: https://www.eggs.ca/recipes/hazelnut-... • Subscribe to Get Cracking here: https://bit.ly/2MbdKIN • Follow us! • Facebook: / eggs • Instagram: / eggsoeufs • Pinterest: / eggs • Twitter: / eggsoeufs • https://www.eggs.ca/

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