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Ingredients
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Dacquoise
Cream Filling
Chocolate Ganache
Method
Prepare Dacquoise
- 1
Toast Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for about 10 minutes until golden. Allow to cool, then chop finely.
- 2
Make Dacquoise Batter
In a bowl, whisk egg whites until soft peaks form. Gradually add granulated sugar, whisking until stiff peaks form. Fold in powdered sugar, chopped hazelnuts, and flour.
- 3
Bake Dacquoise
Spread the batter onto parchment-lined baking sheets into rectangles. Bake for 25 minutes or until golden. Let cool.
Prepare Cream Filling
- 4
Whip Cream
In a mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Set aside.
Prepare Chocolate Ganache
- 5
Make Ganache
Heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate in a bowl and let sit for 5 minutes. Stir until smooth.
Assemble Marjolaine
- 6
Layer the Components
Place one layer of dacquoise on a serving platter, spread half of the whipped cream over it, and drizzle with half of the ganache. Repeat with another layer of dacquoise, remaining cream, and ganache.
- 7
Chill and Serve
Refrigerate for at least 2 hours before serving to set. Slice and enjoy.
