Prasline dacquoise
( for 8/10 people )
Preparation time: 30 minutes, cooking time: 1 hour, standing time: 1 hour

  Prasline cream:
  • 200g crushed Praslines
  • 15cl single cream
  • 1 tablespoon mascarpone
      Hazelnut meringue:
  • 12 egg whites
  • 325g Praslines powder
  • 200g ground hazelnuts

  • - Prepare the Pasline cream : Blend the cream and marcarpone with an electric mixer, then blend in 150 g crushed Praslines. Refrigerate for 1 hour to enable to cream to set

    - Prepare the meringues : Beat the egg whites until stiff, add half the Praslines powder and continue to beat until the mixture is smooth. Than add the hazelnuts and the rest of Praslines powder. Stir carefully with a wooden spoon. Cover two oven trays with greaseproof paper. Divide the mixture in half and, using a spatula or a piping bag, make two rounds on the trays. Bake in a preheated oven for about 50 minutes at 150° C. Turn off the heat and allow the meringues to cool in the oven

    - Place one meringue on a serving dish, spread the Prasline ( praline ) cream over it, then lay the second meringue on top and decorate with the remaining Praslines broyées

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