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Hazelnut dacquoise with praliné feuilleté and chestnut buttercream

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



DACQUOISE
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

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

CHESTNUT BUTTERCREAM
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 wi…