Preparation
Ingredients
HAZELNUT PARFAIT
Liquid Cream 35% 135g
Milk 125g
Egg Yolks 50g
Praline Noissette 125g
Reno Dark Chocolates 52% 50g
Delinoisette 50g
Whipping Cream 300g
Liquid Cream 35% 135g
Milk 125g
Egg Yolks 50g
Praline Noissette 125g
Reno Dark Chocolates 52% 50g
Delinoisette 50g
Whipping Cream 300g
Recipe
Download pdf (4kB)HAZELNUT PARFAIT
Cook the Liquid Cream with milk and egg yolks at 85°C. Poor on the praline. At 35°C, add Delinoisette and mix until obtaining a smooth and unctuous cream. Fold in cream and mix until fully incorporated. Pipe into the mooncake then let it set in the chiller for 1hour before serving.
