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
#90434 GLUCOSE
#31152 FELCHLIN-Swiss COCOA MASS
#31102 FELCHLIN-Swiss ACCRA 60%
#31115 FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#28008 Apricot Purée
#90435 Trimoline