Crispy Hazelnut Semifreddo

Yield: 1.93 kg/ 4 lb 4 oz

Portion Size: N/A
Num. Portions: N/A

Ingredients Metric US
Parfait:
Heavy Cream 940 g 1 qt

Sugar 67 g 2.4 oz
Egg Yolks 200 g 10 each

Praline Paste 340 g 12 oz

Egg Whites 90 g 3 each

Sugar 167 g 5.9 oz

Croquant 200 g 7 oz

Total Parfait Weight: 1.93 kg 4 lb 4 oz

Croquant:
Sliced Almonds 340 g 12 oz
Hazelnut (Chopped) 570 g 1 lb 4.1 oz
Butter (Melted) 114 g 4 oz
Simple Syrup 200 g 7 oz
Salt ¼ tsp. ¼ tsp.

Total Croquant Weight: 1.1 kg 2 lb 6.8 oz

Parfait Procedure
1. Whip the cream to soft peaks, set aside.
2. Make a pate a bomb with the first weight of sugar and egg yolk. Whip until cool, then add the
paste and whip until smooth, scraping down the bowl as necessary.
3. Make an french meringue with the eff whites and second weight of sugar, whip medium peaks.
4. Fold the meringue and ½ of the Croquant into the pate a bombe.
5. Fold the whipped cream and the remaining Croquant into that.
6. Mold as desired and freeze immediately.

Croquant Procedure:
1. Toss the sliced almonds and chopped hazelnut with the melted butter, simple syrup and salt to
coat.
2. Spread the nuts out evenly onto a silicone mat sheet-pan.
3. Roast the nuts at 325˚F (163˚C), tossing several times during the roasting process.
4. Allow to cool, then break up into pieces.
Prepared by Chef Brandon Díaz