Thanks! All the elements (Dacquoise, genoise, hazelnut MBC) require long text. I've got them all from "' the Cake Bible' from Rose Levy Beranbaum. Dacquoise on page 302, Genoise au Chocolat on page 129 and the MBC on page 244, with the liqueur of choice being Hazelnutliqueur and some pralinepaste added. If you don't have the book.. I advise to buy it, cause it is the best one so far for me. Here is a youtube film about is as well. Although I would advise the oven to be on 180 degrees for 1 -2 hours, and (let dry overnight). If you have questions you can always ask here, or PM me.
Loading...
All the elements (Dacquoise, genoise, hazelnut MBC) require long text. I've got them all from "' the Cake Bible' from Rose Levy Beranbaum. Dacquoise on page 302, Genoise au Chocolat on page 129 and the MBC on page 244, with the liqueur of choice being Hazelnutliqueur and some pralinepaste added.
If you don't have the book.. I advise to buy it, cause it is the best one so far for me.
Here is a youtube film about is as well. Although I would advise the oven to be on 180 degrees for 1 -2 hours, and (let dry overnight).
If you have questions you can always ask here, or PM me.
http://www.youtube.com/watch?v=STqv9ekC0ZQ