This hazelnut dacquoise recipe appears as the technical challenge in the Pastry episode of Season 2 of The Great British Baking Show on PBS Food.

This hazelnut dacquoise recipe appears as the technical challenge in the Pastry episode of Season 2 of The Great British Baking Show on PBS Food.

pin 7
Crunchie macarons - Emily uses popular chocolate-coated honeycomb bar in the filling for these tempting macarons.

Crunchie macarons - Emily uses popular chocolate-coated honeycomb bar in the filling for these tempting macarons.

pin 169
heart 12
Passion fruit lifts the sweet combination of banana, meringue and caramel in this crowd-pleasing dessert recipe.

Passion fruit lifts the sweet combination of banana, meringue and caramel in this crowd-pleasing dessert recipe.

pin 344
heart 30
speech 2
Toasted Almond Dacquoise captures the artistic flair of a boutique bakery specialty. Crafted with lovely layers of sponge cake, toasted almond meringue, and vanilla-amaretto mousse, this confection boasts a superb mixture of flavors and textures.

Toasted Almond Dacquoise captures the artistic flair of a boutique bakery specialty. Crafted with lovely layers of sponge cake, toasted almond meringue, and vanilla-amaretto mousse, this confection boasts a superb mixture of flavors and textures.

pin 15
heart 1
A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine , which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.

A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine , which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.

pin 48
heart 2
Pinterest • The world’s catalogue of ideas
Search