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.
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.
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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