Cashew & cocoa nib miserable

Time to revisit another classic. The miserable, a traditional millefeuille of almond dacquoise and butter cream, gets a slight makeover. Here, the sponge is spiced up with pecan and crunchy cocoa nibs. And why not give it a finishing touch with a transparent gel glaze instead of the traditional icing sugar?

Level:: Medium
Makes:: Recipe for 60 pieces

757 g

egg white
238 g

caster sugar

Whisk the sugar and egg whites into firm peaks.

603 g

icing sugar
302 g

cashew powder
302 g

almond powder

Sift the icing sugar and nut powders together.

198 g

Callebaut Cocoa - Cocoa Nibs - 800g Bag

Gently fold the 2 mixtures together, and add the nibs.

Spread onto a rectangular (40 x 60) baking tray. Bake for 18 minutes at 180°C.

314 g

egg white
561 g

caster sugar
60 g

glucose syrup DE 60
157 g

water
9 g

spice mix

Heat the sugar, glucose and water to 118°C and pour onto the egg whites to make an Italian meringue.

898 g

butter

At around 40°C, add the butter in pieces and blend to obtain a smooth cream.

Spread out the dacquoise onto the base of a 40 x 60 cm baking frame with 4 cm rim. Evenly spread a layer of butter cream on top and fold the dacquoise over to enclose the butter cream. Smooth over the whole with butter cream and place in the fridge. After cooling, cut to measure, lightly sprinkle with icing sugar and decorate with a chocolate strip.