Chef News

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


  • 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


  • 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


  • 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


  • 800 grams cream

  • 450 grams chocolate
  • Method:

  • Heat cream and pour over chocolate. Whisk until smooth.

  • Leave at room temperature for storage.
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