Hazelnut parfait cake: how to prepare this amazing and creamy dessert

published on 10 June, 2021 at 15:51
Ingredients:
HAZELNUT CREAM:
200ml cream
80g hazelnut paste
3 egg yolks
60g sugar
1/2 lemon
4g gelatine
HAZELNUT STREUSEL:
50g butter
50g sugar
50g cake flour
50g hazelnut flour
1 pinch of salt
WHITE CHOCOLATE GANACHE:
200g white chocolate
115g cream
10g glucose syrop
2g gelatine
COVER HAZELNUTS:
18 hazelnuts
30g cocoa butter
80g dark chocolate 72%
 
Directions:
1. Hazelnut cream: put the gelatin in water. Mix the egg yolks with sugar and lemon, bring to the fire and let it thicken. Then add the hazelnut paste and the melted gelatin. Finally, whip the cream and add the two compounds. Pour into the mold and place in the freezer for 4 hours.
2. Streusel: mix the butter with the sugar and salt. Then add the hazelnut flour and the flour. Roll out the mixture and leave it in the fridge for 30 minutes. Then bake at 356°F/180° for 17 minutes.
3. Chocolate ganache: soak the gelatin. Then heat the cream with the glucose syrup. Combine everything in a blender and blend.
4. Assemble the semifreddo and serve it.
 
 
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