Better late
than never… Season’s greetings & best wishes for the new year to all my
blogger friends . And may the new year
fills your heart with joy . Happy New Year dear friends . I was really busy for the past weeks that I
thought that I’ve posted this ! LOL For the 1st day of New Yaer I’ve made a dacquoise with chestnut cream that I’ve bookmarked
few months from Régal magazine . A
creamy dessert with hazelnut dacquoise
& a light chestnut cream filling .
I’ve prepared one day ahead , just to be o
the safe side before I went
celebrating the last day of year 2012
! LOL It turned out to be a light & delicious dessert , not too overly sweet , a perfect treat to begin
the year with I would say .
Hazelnut
Dacquoise With Chestnut Cream
Adapted
from Régal magazine
Ingredients
for 6
For
chestnut cream
200g
chestnut spread
3 eggs
1 gelatine
sheet( soaked in cold water)
500 ml hot milk
200ml
liquid cream
70g sugar
50g flour
For
hazelnut dacquoise
8 egg
whites
50g flour
100g ground
hazelnut
150g icing
sugar
20g ground
pistachio
Direction:
1)
Preheat
oven to 230°C Grease baking tray .
2)
Whisk
egg whites till soft peaks . Beat till stiff peaks & fold in flour &
ground hazelnut till all combined. Spread batter evenly on baking tray about
1cm thick & bake for 5 mins. Let to
cool before cutting it with round cake cutter .
3)
For
chestnut cream : Beat eggs & sugar
till creamy. Whisk in hot milk with flour . Place it in a saucepan & bring
to a boil & whisk continuously.
Remove from heat & add in gelatine
sheet & chestnut spread. Stir till well combined & let to cool.
4)
Beat
liquid cream till soft peaks & gradually fold into chestnut mixture.
5)
Place
a dacquoise in cake ring & spoon in
chestnut cream. Smooth evenly & tooped with another precut
dacquoise. Refrigerate it for at least 1 hour. Sprinkle ground pistachio before
served .
Submitting this recipe to AlphaBakes challenge
hosted this month by Caroline fromCaroline Makes & co hosted with Ros @ Baking Addict of The More Occasional Baker. And the randon
letter for this month is ‘ D’ .
Happy New Year
Hi Kit!
ReplyDeleteHow wonderful to "see" you. Happy New Year to YOU and Yours!!! As usual, I am in awe of your talent. Looks heavenly, sure wish I had a taste:)
Thank you so much for sharing...
These look very special. Love the decoration. I have been a bit slow off the mark myself this year, even though I have cooked lots have posted nothing! But these lovely little "Ds" have inspired me. Happy New Year.
ReplyDeleteDid I wish you Happy 2013 already?
ReplyDeleteNevertheless, another wish is harmless! Happy 2013, Kit! All the best for you and your family!!!
PS. You did very well piping the number "2013"!
look delicious!!!!
ReplyDeleteHappy New Year! Happy New Year! It must be cool and romantic of celebrating X'mas & New Year in somewhere in France, hehe! I was in KL on X'mas & Perak on New Year! So is this your 1st post of year 2013? Nice-looking cake to welcome a new year!
ReplyDeleteSuch a lovely dessert, Kit! I love the 2013 piping... i can't remember if I told you (cannot keep track of who I told!) that I moved my blog. My new blog is at www.eatapieceofcake.blogspot.com.
ReplyDeleteThis is a beautiful dessert. Sounds yummy too.
ReplyDeleteThese look delicious and I love your photography, thanks for sharing!
ReplyDeleteSincerely,
Happy Valley Chow
Hi Kit,
ReplyDeleteHappy New Year to you too! Wish you and your family the very best in 2013!
Your dacquoise looks so elegant and delicious! And your choc alphabets are perfectly done! This dessert looks like one that I can find from a five-star hotel!
Yummy, yum!
Kit, what a delicious start to the new year! Bet your hazelnut dacquoise was very yummy indeed!
ReplyDeleteWhat a lovely sweet creation! I love particularly the chestnut cream.
ReplyDeleteHi Kit, Happy New Year to you too! That's a very beautiful dessert, so nicely presented. Simple awesome!
ReplyDeleteHow fabulous...your bakes are always so original and also intricate...this look beautiful and I bet it tastes great too! :-)
ReplyDeleteAnother fantabulous creation , Kit ! Love the chestnut cream in this cake .....
ReplyDeleteI love your 2013 chocolate decor. And your cake looks exquisite, are u sure u dont secretly work as a patissier? ;)
ReplyDeleteI'm speechless, your creation is a poem! Wow!
ReplyDeleteOh Kit..I love this kind of dessert.. the soft mousse type and chilled. Just out of this world. Very very nice!
ReplyDeletethat's gorgeous! can totally imagine them on a hotel high tea buffet! :)
ReplyDeletehi kit, i can imagine how light the dacquoise is! i think it pairs well with the chestnut filling too, the whole thing looks so elegant! have a lovely weekend! making any cny cookies?
ReplyDeleteHappy New Year! So pretty! I love the layers...and the chocolate words too!
ReplyDeleteSo beautiful! (as always!) I love your chocolate piping work. A perfect pudding to start the new year.
ReplyDeleteSounds delicious love the chocolate artwork did you do that all by hand? lovely. and happy new year to you and your family :)
ReplyDeleteHi Kit, lovely dessert, look like to die for kind...You are very creative, love your chocolate art. So cute!
ReplyDeleteAs usual your presentation is so pretty and classy. Love the plate too.
Have a lovely week ahead,regards. With hugs and love to you.
These are so lovely! Amazing writing, wish I could do that!
ReplyDeleteWhat a lovely dessert, reminds me of classy hotel high teas !
ReplyDeleteSuch an elegant dessert, presented with finesse that I can only dream of! Beautiful!
ReplyDeleteVery beautiful as always. The chocolate words on top are so sweet and elegant at the same time.
ReplyDeleteOh KIt!!!
ReplyDeleteThis is a amazing piece of art.
I love how you did your chocolate pipping.
You done it so well.
Lastly, late then never ..:p
Wishing you a very Happy New Year 2013
to you and your love ones.
mui
This looks beautiful, thanks for sending it in to Alphabakes!
ReplyDelete