The Dacquoise with Chantilly Cream, Chocolate Chips and Marron Glacé is an elegant and comforting dessert, created for those who appreciate delicate contrasts and textures that blend with each bite. The almond dacquoise base, light and slightly crunchy on the outside, contains a soft, fragrant center that enhances every component of the assembly.
The Chantilly cream, airy and velvety, envelops the palate with balanced sweetness, while the marron glacé, intense and refined, offers warm, deep notes reminiscent of autumn and the holidays. The chocolate chips complete the dessert with small bitter-sweet bursts that add character and depth.
The result is a harmonious dessert where the simplicity of the ingredients turns into pure elegance.
Perfect as a celebration dessert or an important end-of-meal treat, this dacquoise wins you over with its theatrical appearance and rounded, delicate but persistent flavor — ideal to share on special occasions.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 344.84 (Kcal)
- Carbohydrates 42.41 (g) of which sugars 35.83 (g)
- Proteins 4.42 (g)
- Fat 17.95 (g) of which saturated 0.36 (g)of which unsaturated 0.00 (g)
- Fibers 1.93 (g)
- Sodium 69.14 (mg)
Indicative values for a portion of 143 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 large egg whites egg whites (at room temperature)
- 1/2 cup + 1 tbsp granulated sugar
- 1 cup cup almond flour
- 1 tbsp all-purpose flour
- 2 tbsp + 1 tsp rice flour
- 1 1/4 cups cups sweetened non-dairy whipping cream (to be whipped)
- 1/4 cup cup powdered sugar
- Half bean vanilla
- 1/4 cup cup dark chocolate chips
- 3 marron glacé
- powdered sugar
- marron glacé
For the Dacquoise with Chantilly Cream and Marron Glacé you will need
- 3 Bowls
- Electric beaters
- 1 Whisk
- 1 Spatula
- Parchment paper
- 1 Piping bag
- 1 Food-grade acetate sheet
Preparation — Dacquoise with Chantilly Cream and Marron Glacé
Place the egg whites at room temperature in a bowl and beat them to stiff peaks with 60 g of the granulated sugar.
In another bowl, add the almond flour, 50 g of granulated sugar, the rice flour and the all-purpose flour. Mix well with a hand whisk.Gently fold the beaten egg whites in little by little, mixing from the bottom up so as not to deflate the mixture.
On a baking sheet lined with parchment paper, draw 2 circles using a bowl about 7 in in diameter and turn the paper over so that the ink doesn’t come into contact with the mixture.
Fill the piping bag with the batter and pipe along the circumference of the circles, then fill them in.Bake in a preheated conventional oven at 356°F for 10 minutes, then lower to 320°F and bake for another 10 minutes.
Once baked, remove the dacquoise from the oven and let it cool completely before detaching it from the parchment paper.Whip the very cold cream with the powdered sugar. Add the vanilla and continue whipping until you obtain a soft, stable cream.
Add the dark chocolate chips and crumbled marron glacé and fold in with a spatula.
Take a springform pan about 7 in (18 cm). Line the bottom with parchment paper and place a dacquoise disc. Line the sides with the acetate; if you don’t have it, that’s fine, and pour in the Chantilly cream, leveling the surface.
Close with the other dacquoise disc, pressing it down slightly.
Transfer the Dacquoise with Chantilly Cream and Marron Glacé to the refrigerator for 1 hour so it can set.
At serving time, dust with powdered sugar and decorate with additional marron glacé.
