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Dacquoise with Peaches and Cream

Toasted almond dacquoise is light, chewy and crunchy all at the same time. Combined with chocolate ganache, freshly whipped cream, the summer's juiciest peaches and candied almonds, this dessert is perfection.
Author: Zoë François

Ingredients

Toasted Almond Dacquoise

  • 2/3 cups almond meal 1/3 cup whole almonds, finely ground
  • 1/4 cup sugar
  • 2/3 cup egg whites about 5 large
  • 2/3 cup + 2 tbsp sugar
  • 1/4 tsp salt

Chocolate Ganache

  • 8 oz bittersweet chocolate finely chopped
  • 1 cup heavy cream

Sautéed Peaches

  • 4 large ripe peaches
  • 1/4 cup brown sugar
  • 1/2 vanilla bean
  • pinch salt

Whipped Cream

Candied Nuts

  • 1 cup raw sliced almonds
  • 1/4 cup sugar
  • 1 tsp salt

Instructions

Toasted Almond Dacquoise

  • Follow these directions for making the dacquoise. Instead of making large rounds, I piped them into 3-inch circles.
    Toasted almond dacquoise topped with ganache

Ganache

  • Bring the cream to a simmer. Remove from heat and add the chopped chocolate. Swirl the pot so that all the chocolate is covered by the cream. Let sit for 3 minutes, then gently whisk to combine. Allow to cool to nearly room temperature.
  • Spread one tablespoon of the ganache over the cooled dacquoise. Set aside to allow the chocolate to set up slightly.

Candied Almonds

  • In a large skillet mix together the almonds, sugar and salt. Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized. The mixture may smoke a little, as they get darker.
    Making candied almonds in a skillet
  • Pour the nuts onto a Silicone Baking Mat to cool. Set aside and allow the nuts to cool completely.

Peaches

  • You can leave the skins on if you like, but these had thick, fuzzy skins and it would have distracted from the dessert to leave them on.
  • To remove the skins: Bring a pot of water to a boil. Mark a small "X" in the bottom side (opposite to the stem) of the peach. Submerge the peaches and cook for about 1 minute. Remove with a Wire Skimmers or slotted spoon. Immediately plunge them into an ice bath, which will allow the peach skins to fall off easily. The skins should come off by just pulling on them. If not, stick them back in the boiling water for another 30 seconds.
    Cooking peaches to remove skins
  • After peeling the peaches, cut them into thin slices. Cook the peaches in the brown sugar, vanilla and pinch of salt.
  • Whip the heavy cream with the vanilla and confectioners' sugar until stiff peaks form.

Assembly

  • Set the chocolate covered dacquoise on the dessert plates. Cover with 2 tablespoons of the whipped cream and a few slices of peaches. Repeat with another layer of each. Sprinkle with the candied almonds and serve immediately.