Chocolate-Espresso Dacquoise
INGREDIENTS
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MERINGUE
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3/4 cup blanched sliced almonds, toasted
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1/2 cup hazelnuts, toasted and skinned
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1 tablespoon cornstarch
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⅛ teaspoon salt
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1 cup (7 ounces) sugar
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4 large egg whites, room temperature
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1/4 teaspoon cream of tartar
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BUTTERCREAM
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3/4 cup whole milk
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4 large egg yolks
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1/3 cup (2 1/3 ounces) sugar
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1 1/2 teaspoons cornstarch
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1/4 teaspoon salt
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2 tablespoons amaretto or water
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1 1/2 tablespoons instant espresso powder
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16 tablespoons unsalted butter, softened
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GANACHE
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6 ounces bittersweet chocolate, chopped fine
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3/4 cup heavy cream
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2 teaspoons corn syrup
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12 whole hazelnuts, toasted and skinned
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1 cup blanched sliced almonds, toasted
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