Hazelnut Dacquoise With Crème Patisserie & Blackberries

ingredients For the dacquoise

• 260g hazelnuts, blended

• 300g sugar

• 30g cornflour

• 6 egg whites

For the Crème Patisserie

• 3 egg yolks

• 125g sugar

• 600ml milk

• 2tsp vanilla essence

• 50g cornflour

• 250ml cream, whipped

• 2 punnets blackberries

• Icing sugar to garnish

Method:

1

Toast the blended hazelnuts in an oven at 180C/ gas mark 6 for 10 minutes. Place in a large bowl and set aside until cooled. Once cooled, mix 100g of sugar into the hazelnuts with the cornflour. Mix well with hands. 2 Next, whisk the egg whites. Beat until white peaks appear, decrease the speed of the mixer and slowly incorporate the rest of the sugar, adding a bit at a time. The egg whites will increase in volume and become glossy. 3

Add the egg whites a third at time to the hazelnut mix, folding carefully. When fully combined get 3 parchment-lined baking sheets and spoon a third of the mix onto each tray. Using a palate knife, carefully spread the mix to about 1-inch thick squares.

Place in a preheated oven at

150C/ gas mark 3 for 50 minutes. Remove from oven and allow to cool. For the crème patisserie, carefully heat the milk. Once it’s simmering remove from heat. In a mixing bowl combine the egg yolks, vanilla, and sugar. Whisk well before slowly adding the cornflour a little bit at a time. Using a ladle slowly add the warm milk in a high steady stream into the egg mixture. Place back on the heat until it’s almost boiling, and whisk constantly until the mix has thickened (about 3 minutes). Remove from heat and chill completely. Once cooled fold in cream. 6

To assemble it all together, take a third of the crème patisserie and spread over one layer of the dacquoise, then add a nice scattering of the blackberries. Repeat. Then on the final top layer, garnish with some icing sugar and more delicious blackberries.