Hazelnut dacquoise with praliné feuilleté and chestnut buttercream

This is a creation of mine, combining two recipes that I thought would work well together. Pretty happy with the result.

90 grams ground hazelnuts
100 grams whole hazelnuts (I used walnuts instead)
100 grams confectioner's (icing) sugar
3 large egg whites
35 grams white sugar

200 grams of pralinoise (55% hazelnut content)
100 grams of crêpes dentelles (I used "Gavottes")

370 grams (whole jar) of chestnut cream
150 grams PHILADELPHIA cream cheese
125 grams unsalted butter, softened

Preheat oven at 180°C (about 350°F).
For the dacquoise, coarsely chop the whole hazelnuts and toast them in a pan, stirring from time to time to avoid burning. When toasted, set aside.
In a bowl, beat egg whites with handheld mixer adding white sugar in small amounts, until fully incorporated and mixture thickens and forms glossy peaks.
In a separate bowl, mix ground hazelnut and confectioner's sugar together. Fold delicately into the egg white mixture with a spatula.
On a baking sheet, pour half of the batter and spread with a spatula to form a 9-inch wide disk. Spread half of the toasted hazelnut bits and bake for 12-15 minutes (do not overbake because the bottom can burn fast). Remove from the oven and let cool completely. Flip it over and peel off the baking paper. Place disc on the serving tray and press an adjustable cake ring into it, removing the excess edges. Repeat with other half of batter and set second disc aside.

Over a double boiler, melt pralinoise. Pour over crêpes dentelles, crushed in a bowl (for reference, I included a picture of the crêpes dentelles, not sure if these are available in stores everywhere).

Spread the mixture over the fist disc of dacquoise in the cake ring. Let stiffen in the fridge for 30 minutes.
In the meantime, make the chestnut buttercream. With a handheld mixer, mix softened butter and cream cheese in a bowl, until well blended (no lumps). Add chestnut cream (in France, chestnut is already sweetened and flavored with a hint of vanilla). Beat until well incorporated, about 1 minute.
Spread chestnut buttercream over the layer of pralinoise feuilleté. Top with second disc of dacquoise and refrigerate for 2-3 hours to let the buttercream stiffen up nicely.
To remove the cake ring before serving, run a sharp knife that's been soaked in hot water along the edge of ring.


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