Hazelnut Parfait
Category: Desserts | Servings: 10
This Hazelnut Parfait recipe brings together the rich flavor of toasted hazelnuts with the smooth creaminess of whipped cream and the indulgent depth of cocoa powder. Perfect for a special occasion or a comforting treat, it is sure to delight anyone with a sweet tooth. The balance of textures and flavorsโcrunchy hazelnuts, creamy custard, and light whipped creamโmakes it a crowd-pleaser. Here’s how to make this irresistible dessert step-by-step.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg yolks | 85g |
| Water | 100g |
| Whole hazelnuts (peeled) | 60g |
| Unsweetened cocoa powder | 30g |
| Fresh liquid cream (whipping) | 300g |
| Sugar | 150g |
| Amaretto (liquor) | 3 tbsp |
| Whole hazelnuts (peeled, for garnish) | 80g |
Instructions:
-
Prepare the Syrup:
Begin by pouring the water and sugar into a saucepan. Stir the mixture and heat it over medium heat for about 8 minutes. Continue to cook until the mixture thickens into a syrup that is clear and slightly sticky. -
Toast the Hazelnuts:
While the syrup is cooking, place the peeled hazelnuts in a food processor or blender and pulse them until they are finely chopped. This will help release the nutty oils and enhance the flavor. -
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks with a hand whisk or electric mixer until they become pale and frothy. This will create the base for the parfaitโs creamy texture. -
Combine Syrup with Egg Yolks:
Once the syrup is ready, place the bowl with the whisked egg yolks over a pot of simmering water (double boiler method). Slowly pour the hot syrup over the egg yolks in a thin stream, whisking constantly to prevent the eggs from scrambling. Continue whisking quickly until the mixture becomes light and fluffy. -
Add the Amaretto:
Once the egg and syrup mixture is fully combined, add the Amaretto liquor and mix well to incorporate. Allow the mixture to cool for about 20 minutes. -
Whip the Cream:
While the egg-syrup mixture cools, whip the fresh cream in a separate bowl until it reaches soft peaks. The cream should be light and airy but not too stiff. -
Combine the Mixtures:
Once the egg-syrup mixture is cool, gently fold in the whipped cream using a spatula or large spoon. Be careful not to deflate the cream; you want the mixture to remain airy and fluffy. Add the chopped hazelnuts and cocoa powder, folding them in until fully combined. -
Set the Parfait:
Pour the hazelnut mixture into a large loaf pan (approximately 26×11 cm) lined with parchment paper. Smooth the top with a spatula to even out the surface. -
Chill and Serve:
To easily remove the parfait from the pan, dip the bottom of the loaf pan into warm water for a few seconds to loosen the edges. Carefully turn the pan over onto a serving plate. Garnish with the remaining whole hazelnuts, chopped roughly, for an added crunch and visual appeal. -
Serve Immediately:
Your hazelnut parfait is now ready to be served. Enjoy it immediately, and indulge in the creamy, nutty goodness!
Tips for Success:
- If you donโt have a double boiler, you can create your own by setting a heatproof bowl over a pot of simmering water.
- For an extra touch of flavor, you can toast the hazelnuts before chopping them for a deeper nutty aroma.
- If you want a firmer parfait, allow it to chill in the freezer for 30 minutes before serving.
This Hazelnut Parfait combines luxurious flavors and textures that make for an unforgettable dessert experience. Whether you’re serving it after a special meal or as an indulgent treat, this dessert will leave your guests impressed and satisfied. Enjoy the delightful crunch of hazelnuts, the sweetness of Amaretto, and the creamy richness of whipped cream in every bite!
