Cashew Nibs Dacquoise
|Callebaut® cocoa nibs NIBS-S||198|
Whisk the sugar and egg whites into firm peaks.
Sift the icing sugar and nut powders together.
Gently fold the 2 mixtures together, and add the nibs.
Spread onto a rectangular (40 x 60) baking tray. Bake for 18 minutes at 180°C.
|60 DE glucose||60|
Heat the sugar, glucose and water to 118°C and pour onto the egg whites to make an Italian meringue.
At around 40°C, add the butter in pieces and blend to obtain a smooth cream.
Distribute the dacquoise onto the base of a 40 x 60 cm baking frame with 4 cm rim.
Evenly spread a layer of butter cream on top and fold the dacquoise over to enclose the butter cream.
Smooth over the whole with butter cream and place in the fridge. After cooling, cut to measure, lightly sprinkle with icing sugar and decorate with a chocolate strip.
Formulation courtesy of Callebaut