Difficulty

High

Fig peanut chocolate daquoise

Name: Fig peanut chocolate daquoise
Yield: 12 servings

Discos de daquoise de cacahuete rellenos de confitura de higo y ganaché de mascarpone y cacahuete, cubiertos de una deliciosa Namelaka de chocolate negro y terminada con higos frescos

Fig

Chocolate Namelaka

Peanut Daquoise

Peanut ganache

Fig canfit

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Ingredients

Yields

12 servings

Featured ingredients:

White Chocolate

Callebaut 28%

Dark Chocolate 54%

Callebaut 54%

Neutral glaze

Neutral flavour

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Peanut Dacquoise

200 g egg whites (6)
180 g icing sugar
110 g peanuts
110 g almonds
50 g cornflour
50 g caster sugar

Whipped Mascarpone and Peanut Ganache

300 g heavy cream (35% fat)
125 g mascarpone
75 g white chocolate
40 g peanut paste (100%)
2.5 g gelatine

Dark Chocolate Namelaka

260 g heavy cream (35% fat)
230 g dark chocolate 54%
130 g whole milk
13 g glucose
4 g gelatine

Fig Confit

450 g black figs
40 g vanilla or white sugar
2 g pectin

Assembly

200 g black figs
Neutral glaze

Directions

Prep. time

1h 20m

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

24 cm Springform

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Peanut Dacquoise
- 200 g egg whites (6)
- 180 g icing sugar
- 110 g peanuts
- 110 g almonds
- 50 g cornflour
- 50 g caster sugar
- Place the peanuts and almonds on a baking tray and roast them for 15 minutes at 150ºC.
- Allow them to cool to room temperature, then process them together with the icing sugar until you obtain a texture similar to sand or crushed biscuits.
- In a separate bowl, whisk the egg whites with the caster sugar until stiff peaks form, for about 10 minutes.
- Then sift the cornflour and fold it gently into the meringue using a spatula, being careful not to deflate it too much.
- Next, add the ground peanuts and almonds and incorporate them in the same way as the cornflour until you get a smooth mixture.
- Pour the mixture into a round mould of 24 cm in diameter and bake for 25 minutes at 180ºC.
- Once baked, turn off the oven and let it cool to room temperature. Store in a cool, dry place.
Whipped Mascarpone and Peanut Ganache
- 300 g heavy cream (35% fat)
- 125 g mascarpone
- 75 g white chocolate
- 40 g peanut paste (100%)
- 2.5 g gelatine
- First, soak the gelatine in cold water for 10 minutes.
- In a saucepan, heat the cream and bring it to the boil.
- Meanwhile, melt the white chocolate in a microwave-safe bowl in short bursts.
- When the cream is about to boil, add the gelatine, remove from the heat, and pour it over the melted white chocolate in three additions, stirring well each time with a spatula to combine.
- Add the mascarpone and peanut paste, and whisk until fully incorporated.
- Finally, blend the mixture with a hand blender, cover with cling film in contact with the surface, and refrigerate for at least 4 hours.
Chocolate Namelaka
- 260 g heavy cream (35% fat)
- 230 g dark chocolate 54%
- 130 g whole milk
- 13 g glucose
- 4 g gelatine
- First, soak the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk and cream over medium heat until they come to the boil. Then remove from the heat and add the hydrated gelatine.
- Pour the hot mixture over the chocolate and combine with a hand blender.
- Transfer the mixture to a container, cover with cling film in contact with the surface, let it cool, and refrigerate for at least 4 hours, ideally overnight.
Fig Confit
- 450 g black figs
- 40 g vanilla or white sugar
- 2 g pectin
- Start by washing the figs.
- Cut them into quarters and place them in a saucepan.
- Cook the figs over medium heat for about 15 minutes, until they break down and start to resemble a jam, stirring occasionally with a rubber spatula.
- Blend the figs with a hand blender and strain to remove the pulp.
- In a small bowl, mix the sugar and the pectin together.
- It’s important that the pectin is well combined with the sugar to avoid lumps when added to the mixture.
- Return the fig purée to the heat, add the sugar and pectin mixture, and cook for 2 minutes over medium heat.
- Remove from the heat, pour the confit into a container, and allow to cool to room temperature. Refrigerate for at least 2 hours.
Assembly
- 200 g black figs
- Neutral glaze
- Take the mascarpone and peanut ganache from the fridge and whip it until firm peaks form, similar to Chantilly cream.
- Meanwhile, cut the peanut dacquoise into two equal layers.
- Place one of the layers on a plate and spread the whipped mascarpone and peanut ganache with a spoon, leaving the edges slightly higher than the centre, about 2 cm thick.
- Take the fig confit out of the fridge, stir it with a spatula or whisk, and pour about two-thirds of it into the hollow of the whipped ganache. Smooth the surface with a spatula.
- Place the chocolate namelaka into a piping bag fitted with a plain 1 cm nozzle.
- Place the second dacquoise layer on top and pipe about half of the chocolate namelaka over it, spreading a thin, even layer across the surface.
- Pour the remaining fig confit on top and spread it into a thin layer.
- Wash the figs well and slice them into discs about 4–5 mm thick, arranging them on top of the tart to cover the surface, leaving about 1 cm around the edge.
- Optionally, brush the fig slices with a little neutral glaze.
- Finally, pipe small dots with the remaining chocolate namelaka around the edge of the tart.
- Keep refrigerated until serving, then bring to room temperature for about 20 minutes before serving.

Peanut Dacquoise

200 g egg whites (6)
180 g icing sugar
110 g peanuts
110 g almonds
50 g cornflour
50 g caster sugar

Whipped Mascarpone and Peanut Ganache

300 g heavy cream (35% fat)
125 g mascarpone
75 g white chocolate
40 g peanut paste (100%)
2.5 g gelatine

Chocolate Namelaka

260 g heavy cream (35% fat)
230 g dark chocolate 54%
130 g whole milk
13 g glucose
4 g gelatine

Fig Confit

450 g black figs
40 g vanilla or white sugar
2 g pectin

Assembly

200 g black figs
Neutral glaze

Fig peanut chocolate daquoise

Featured ingredients:

White Chocolate

Dark Chocolate 54%

Neutral glaze

Peanut Dacquoise

Whipped Mascarpone and Peanut Ganache

Dark Chocolate Namelaka

Fig Confit

Assembly

Featured tools:

Stand mixer

Round cake pan

Decorating nozzle tips

Peanut Dacquoise

200 g egg whites (6)
180 g icing sugar
110 g peanuts
110 g almonds
50 g cornflour
50 g caster sugar

Whipped Mascarpone and Peanut Ganache

300 g heavy cream (35% fat)
125 g mascarpone
75 g white chocolate
40 g peanut paste (100%)
2.5 g gelatine

Chocolate Namelaka

260 g heavy cream (35% fat)
230 g dark chocolate 54%
130 g whole milk
13 g glucose
4 g gelatine

Fig Confit

450 g black figs
40 g vanilla or white sugar
2 g pectin

Assembly

200 g black figs
Neutral glaze

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Peanut Daquoise

Peanut ganache

Fig canfit

Fig peanut chocolate daquoise

Featured ingredients:

White Chocolate

Dark Chocolate 54%

Neutral glaze

Peanut Dacquoise

Whipped Mascarpone and Peanut Ganache

Dark Chocolate Namelaka

Fig Confit

Assembly

Featured tools:

Stand mixer

Round cake pan

Decorating nozzle tips

Peanut Dacquoise 200 g egg whites (6) 180 g icing sugar 110 g peanuts 110 g almonds 50 g cornflour 50 g caster sugar

Whipped Mascarpone and Peanut Ganache 300 g heavy cream (35% fat) 125 g mascarpone 75 g white chocolate 40 g peanut paste (100%) 2.5 g gelatine

Chocolate Namelaka 260 g heavy cream (35% fat) 230 g dark chocolate 54% 130 g whole milk 13 g glucose 4 g gelatine

Fig Confit 450 g black figs 40 g vanilla or white sugar 2 g pectin

Assembly 200 g black figs Neutral glaze

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Peanut Dacquoise

200 g egg whites (6)
180 g icing sugar
110 g peanuts
110 g almonds
50 g cornflour
50 g caster sugar

Whipped Mascarpone and Peanut Ganache

300 g heavy cream (35% fat)
125 g mascarpone
75 g white chocolate
40 g peanut paste (100%)
2.5 g gelatine

Chocolate Namelaka

260 g heavy cream (35% fat)
230 g dark chocolate 54%
130 g whole milk
13 g glucose
4 g gelatine

Fig Confit

450 g black figs
40 g vanilla or white sugar
2 g pectin

Assembly

200 g black figs
Neutral glaze