​Professional Hazelnut Dacquoise (Trianon Base)

 

​A sophisticated French meringue-based cake layer, light and airy with a deep toasted hazelnut flavor.

​📋 Ingredients

​For a 20-22 cm (8-9 inch) circular mold
​3 Large Egg Whites (at room temperature)
​80g Granulated Sugar (Fine)
​80g Hazelnut Flour (Finely ground hazelnuts)
​20g Icing Sugar (Powdered sugar)
​1 pinch Sea Salt

​📝 Step-by-Step Instructions

​1. Prepare the Meringue
​Preheat your oven to 180°C (350°F). In a clean, grease-free mixing bowl, begin whisking the egg whites with a pinch of salt on medium speed until soft peaks form.
​2. Sweeten and Gloss
​Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk on high speed. Continue until the mixture is stiff, glossy, and holds firm peaks. This is your French meringue base.
​3. Blend the Dry Ingredients
​In a separate bowl, sift together the hazelnut flour and the icing sugar. Ensure there are no large clumps to maintain the airy texture of the cake.
​4. The Delicate Fold
​Using a silicone spatula (maryse), gently fold the hazelnut mixture into the meringue. Use a "cut and fold" motion—do not stir or use a whisk, as you want to retain as much air as possible.
​5. Shaping and Smoothing
​Line a baking sheet with parchment paper. Place a 20-22 cm pastry ring on the paper or draw a circle as a guide. Spread the batter evenly within the circle using an offset spatula. For a decorative touch, you can sprinkle additional crushed hazelnuts around the edges.
​6. The Bake
​Bake in the center of the oven for 12 to 15 minutes. The dacquoise should be slightly golden and firm to the touch but still have a soft "give" in the center. Let it cool completely on a wire rack before removing the parchment paper.

​💡 Chef's Tips

​Toasting: For a more intense flavor, lightly toast your hazelnuts before grinding them into flour.
​Storage: This base can be made a day in advance. Store it in a dry, airtight environment to keep it from softening.
​The Trianon: This is the perfect base for a chocolate mousse or a "Royaltine" layer (praline and crepes dentelles).