Restaurants

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...)...
By Sarah VentreJune 10, 2010
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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

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    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:

    Related

  • 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

    Related

    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.

    • Related

    Chocolate Ganache

    Ingredients:

  • 800 grams cream
  • 450 grams chocolate

    • Method:

    Related

  • Heat cream and pour over chocolate. Whisk until smooth.
  • Leave at room temperature for storage.

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    Sarah Ventre

    Sarah Ventre

    Food & Drink Editor Tirion Boan If you value independent journalism, please consider making a contribution to support our continued coverage of Phoenix's evolving dining scene and the chefs and restaurants that serve our community.
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