Cold-Infused Roasted Hazelnut Dacquoise with Tart Cranberry & Flaky Salt

Instructions

1. 1

   Pour 400g whole milk through a fine-mesh sieve set over a bowl to strain out 150g roasted hazelnuts, crushed that have cold-infused in the refrigerator for 16 to 24 hours. Press gently on the solids with a rubber spatula to yield exactly 300g cold-infused hazelnut milk. Discard the spent nut solids, wipe down your counter, and set the infused milk aside.

   5 min

   Tip: Do not aggressively crush the nuts during straining or you will introduce cloudy grit to the milk. Gentle gravity does the work.

2. 2

   In a small saucepan, combine 150g fresh cranberries, 40g granulated sugar, 45g water, 1 tsp orange zest, and 1 tsp lemon juice. Bring to a simmer over medium heat. Cook until the cranberries burst and collapse into a thick, glossy jam, about 6 minutes. Puree with an immersion blender until smooth, push through a fine sieve into a shallow container, and transfer to the freezer to chill rapidly down to room temperature.

   10 min

   Tip: Spreading the pureed gel across a wide, shallow container cuts cooling time in half.

3. 3

   In a medium heatproof bowl, whisk 75g egg yolks, 60g granulated sugar, 25g cornstarch, 1/4 tsp fine sea salt, and 1/2 tsp vanilla bean paste until pale and homogenous. In a saucepan, bring 300g cold-infused hazelnut milk to a bare simmer over medium-low heat. Slowly pour half of the hot milk into the yolk mixture while whisking constantly to temper. Return the entire mixture to the saucepan and cook, whisking vigorously, until the custard bubbles and thickens into a glossy, dense cream, about 2 minutes. Scrape into a clean bowl, press plastic wrap directly onto the surface, and let cool until it registers 20°C (68°F).

   12 min

   Tip: Temperature matching is non-negotiable here. If this custard is warmer than 22°C when beaten with butter later, the mousseline will break.

4. 4

   Preheat your oven to 165°C (325°F). Line a large half-sheet pan with parchment paper and draw two 18x18 cm (7x7 inch) squares on the reverse side. In a completely clean metal bowl, whip 120g egg whites on medium speed until foamy. Gradually stream in 100g granulated sugar in three additions, increasing to medium-high until you hit stiff, glossy peaks. Gently fold in 90g finely ground roasted hazelnuts, 30g powdered sugar, 20g all-purpose flour, and 1/4 tsp fine sea salt using a flexible spatula in broad, sweeping motions just until no dry pockets remain. Transfer to a piping bag fitted with a 12mm round tip and pipe concentric coils inside each marked square.

   12 min

   Tip: Treat the meringue with respect. Overfolding deflates the air pockets that give dacquoise its characteristic chewy interior.

5. 5

   Bake the piped dacquoise squares at 165°C (325°F) for 18 minutes until lightly browned and dry to the touch on the surface, but still yielding slightly when pressed in the center. Transfer the sheet pan to a wire rack and let the layers cool completely in their skins.

   18 min

   Tip: Do not attempt to peel dacquoise off parchment while warm. It releases effortlessly once chilled and set.

6. 6

   Place 140g unsalted European butter (at 19°C / 66°F) into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes until pale, creamy, and aerated. Switch to the whisk attachment. With the mixer running on medium speed, add the cooled hazelnut pastry cream (at 20°C) one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Once fully combined, whip on high for 60 seconds until the mousseline is silky, pale, and holds firm structural peaks. Transfer to a piping bag fitted with a plain round tip.

   10 min

   Tip: If your butter and pastry cream are both within 1°C of 20°C, this emulsion happens instantly without curdling.

7. 7

   Carefully peel the cooled dacquoise squares from the parchment. Using a sharp serrated knife and a gentle sawing motion, trim the edges of each square so you have two clean 16x16 cm (6.5x6.5 inch) cake tiles. Wipe your blade between every cut.

   8 min

   Tip: Save the trimmed dacquoise shards for personal snacking. Cook's privilege.

8. 8

   Set the first dacquoise square onto a small serving board or plate. Pipe half of the hazelnut mousseline evenly across the surface in neat dots or strips. Smooth gently with a small offset spatula. Spread the chilled cranberry gel evenly over the mousseline, stopping 5mm shy of the edges. Gently place the second dacquoise square on top, pressing lightly to level. Pipe the remaining mousseline over the top layer in smooth, clean lines. Scatter 30g roasted hazelnuts, chopped across the top and finish with 0.25 tsp flaky sea salt. Transfer to the refrigerator to chill for at least 3 hours before slicing.

   12 min

   Tip: Chilling allows the moisture from the mousseline to migrate into the dacquoise, turning it from brittle meringue into a tender, sliceable cake texture.