St. Francis Chef Aaron Chamberlin’s Hazelnut Parfait

Chef Aaron Chamberlin of St. Francis joined us for this week’s Chef Chat. Below you will find his recipe for hazelnut parfait — if you’re daring enough to try it on your own. (Warning: This one comes in multiple parts…)

Candied Nuts

Ingredients:

1 qt. hazelnuts

1/8 cup + 1 tbsp. corn syrup

3/4 cup granulated sugar

1/2 tbsp. salt

Method:

In a large bowl toss hazelnuts with corn syrup.

Add sugar and salt. Toss to coat.

Bake at 350 degrees for about 15 – 20 minutes or until golden brown.

Chocolate Sauce

Ingredients:

3 cups whole milk

3 cups heavy cream

1 1/2 cups granulated sugar

11 egg yolks

3 oz. hazelnut cream

3 oz. dark chocolate

1 tbsp. vanilla bean paste

1 tsp. salt

Method:

In a saucepan, heat up 3/4 cup sugar, salt, cream, and milk.

In a bowl, mix yolks with remaining sugar.

When cream mixture is ready, temper with yolk mixture.

Strain and stir in chocolate and vanilla. Cool in ice bath.

Hazelnut Pastry Cream

Ingredients:

6 cups whole milk

1 1/2 cups brown sugar

1 tbsp. salt

15 lg. egg yolks

1/4 cup + 2 tsp. corn starch

6 oz. cold butter

1 tbsp. vanilla bean paste

1/4 cup + 2 tbsp. hazelnut paste

Method:

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.

Chocolate Ganache

Ingredients:

800 grams cream

450 grams chocolate

Method:

Heat cream and pour over chocolate. Whisk until smooth.

Leave at room temperature for storage.