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To make the dacquoise: Put two oven racks equidistant from the top and bottom of the oven and preheat to 225°F. Trace three 8″ circles on two pieces of parchment.
The dacquoise is made with a combination of hazelnut meringue and custard folded with whipped cream. Once assembled, it is decorated with swirls of chocolate ganache and praline.
The meringue is made with ground or finely chopped almonds or hazelnuts that are folded into beaten egg whites before baking. The recipe for dacquoise can be used in a wide range of desserts, and it can serve as a base for anything from macarons and individual cakes to pavlovas.
To assemble: Place one of the dacquoise disks on a serving plate and pipe marble-sized spheres of the hazelnut filling onto it, leaving some spaces in between for the whipped cream. Spread a third of the caramel whipped cream over the hazelnut filling and top with the second disk.
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