Ingredients
Dacquoise
75 g / 2.65 oz   Hazelnut Flour
51 g / 1.8 oz   Almond Flour
125 g / 4.4 oz   Powdered sugar
30 g / 1.06 oz   Sugar
125 g / 4.4 oz   Egg whites
4 g / 0.14 oz   Confectioner’s custard powder
2 g / .07 oz   Salt
75 g / 2.65 oz   Hazelnuts

Hazelnut Crisp
125 g / 4.4 oz   Praline Paste
125 g / 4.4 oz   Pralissimo
125 g / 4.4 oz   Streusel
25 g / .88 oz   Butter
63 g / 2.22 oz   Maracaibo Criolait 38%

Apricot Cream
400 g / 14 oz   Apricot Purée
50 g / 1.76 oz   Sugar
6 g / .21 oz   Yellow pectin
50 g / 1.76 oz   Glucose
50 g / 1.76 oz   Trimoline

Chocolate Cream
120 g / 4.2 oz   Egg yolks
150 g / 5.3 oz   Milk
150 g / 5.3 oz   Accra 60%
50 g / 1.76 oz   Cocoa Bloc
25 g / .88 oz   Sugar
400 g / 14 oz   Cream

Preparation
Dacquoise
Sieve the Almond Flour, Hazelnut Flour and powdered sugar.Whisk egg whites, sugar until stiff. Gently blend both mixtures.Add the confectioner's custard powder, salt and hazelnuts.

Hazelnut Crisp
Combine ingredients together into melted butter/chocolatemixture.

Apricot Cream
Add the sugar and Apricot Purée, and mix all ingredientstogether and whip.

Chocolate Cream
Cream together egg yolks, sugar, milk and cream. Combine intomelted Accra 60%. Fold in Cocoa Bloc.

Specialty Ingredients
#90350  Almond Flour
#90351  Hazelnut Flour
#31304  FELCHLIN-Swiss PRALISSIMO
#31305  FELCHLIN-Swiss PRALINE PASTE
#31328  FELCHLIN-Swiss GLUCOSE
#31151  FELCHLIN-Swiss COCOA BLOC
#31102  FELCHLIN-Swiss ACCRA 60%
#31115  FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#28008  Apricot Purée
#90435  Trimoline