Hazelnut Parfait

Print
Email
|

by Chef Aaron Chamberlin, St. Francis Restaurant

azfamily.com

Posted on November 5, 2009 at 10:10 AM

Candied Nuts Ingredients:
1 qt. hazelnuts 
1/8 cup + 1 Tbsp. corn syrup   
¾ cup granulated sugar   
½ Tbsp. salt   

Candied Nuts Instructions:
In a large bowl toss hazelnuts with corn syrup.
Add sugar and salt.  Toss to coat.
Bake at 350 for about 15-20 minutes or until golden brown.   

Yield:  4 quarts
 

Chocolate Sauce Ingredients:
3 cups whole milk   
3 cups heavy cream   
1 ½ cups granulated sugar  
11 yolks   
3 oz. hazelnut cream   
3 oz. dark chocolate   
1 Tbsp. vanilla bean paste  
1 tsp. salt

Chocolate Sauce Instructions:   
In a saucepan, heat up ¾ cup sugar, salt, cream & milk.
In a bowl, mix yolks with remaining sugar.
When cream mixture is ready, temper with yolk mixture.
Stain & stir in chocolate and vanilla.  Cool in ice bath.       

Yield:  2 quarts


Hazelnut Pastry Cream Ingredients:
 6 cups whole milk   
1 ½ cups brown sugar   
1 Tbsp. salt   
15 yolks, large   
¼ cup + 2 tsps. corn starch   
6 ounces, cold butter   
1 Tbsp. vanilla bean paste  
¼ cup + 2 Tbsp. hazelnut paste   

Hazelnut Pastry Cream Instructions:
In a saucepan, heat up milk and half of sugar and salt.
In a bowl whisk together yolks, cornstarch and remaining sugar.
When milk is hot, temper with yolks
Strain and immersion blend in butter and hazelnut paste.   

Yield:  2 quarts
 

Chocolate Ganache Ingredients:      
800 grams cream   
450 grams chocolate
   
Chocolate Ganache Instructions:
Heat cream and pour over chocolate.  Whisk until smooth.
Leave at room temperature for storage.         

Yield:  17 glasses

 

Print
Email
|