Dacquoise Method
  • Whip the egg whites on medium speed, gradually add the granulated sugar while continuing to whip. 
  • Whip until medium stiff-peaks.
  • Sift together the confectioners’ sugar, almond and hazelnuts powder. 
  • Gently and quick fold the dry ingredients into the meringue. 
  • Spread the dough onto a baking paper. (60-40cm). 
  • Dust with confectioners’ sugar. 
  • Bake in a convection oven at 160° C for about 30 minutes. 
  • Cool completely.

Caramel Disc Method
  • Make a caramel with the sugar over a high heat. 
  • Pour the caramel on a baking paper. Cool completely at room temperature. Cut into small pieces. 
  • Sieve to remove the fine powder from the small caramel pieces. 
  • Melt the chocolate, add the oil and the caramel dices. 
  • Spread onto the baked dacquoise. 
  • Put direct the chocolate biscuit onto the still liquid chocolate. 
  • Let set into the fridge or freezer. Cut in desired shapes. 
  • Put the frozen fig compote onto the biscuit and pipe the almond cream on top of it. 
  • Decorate with dry figs, caramelized pecan nuts and chocolate decoration.

Chocolate Biscuit Method
  • Make a meringue with the egg whites and the sugar. 
  • Melt the butter together with the Chocolate (40℃). 
  • Sift the flour and cocoa powder. 
  • When the meringue is prepared, add the eggs yolks and whisk. 
  • Mix a part of the meringue with the melted butter and chocolate. 
  • Blend gently into the meringue. 
  • Fold in the cake flour and cocoa powder. 
  • Spread on a baking sheet (60 – 40 cm). 
  • Bake in convection oven at 170℃, 8 - 10 minutes.

Syrup Method
  • Make a syrup with the water and sugar. 
  • Add the spices and let infuse during at least 30 minutes. 
  • Use the syrup onto the chocolate biscuit.

Almond Creme Method
  • Bring the fresh cream (400g) to simmer over medium heat. 
  • Pour onto the Lait Selection Cacao Trace drops and the almond praline. Blend with a spatula. 
  • Add the cold cream and mix with a handblender. Cover with plastic wrap. 
  • Keep 1 night in the fridge.
  • Whip the cream slowly. (Take attention: don’t overwhip the cream!)

Fig Compote Method
  • Clean the figs. 
  • Cut in small pieces and put with cane sugar, orange zest and cinnamon powder in a pan.
  • Let Simmer for a few minutes on low heat. Mix with a hand blender. 
  • Add at the apple dices let simmer for 1-2 minutes. 
  • Pour the compote in a flexipan and keep in the fridge.

Caramelized Pecan Nuts Method
  • Bring the water and sugar to boil. 
  • Add the Pecan nuts and caramelize. 
  • Use for the decoration.

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