Crunchy Chocolate Parfait Gateau

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Ingredients for 8 portions
  • For the sponge
  • 6 Egg(s)
  • 190 g Sugar
  • 180 g Flour
  • 30 g Icing sugar
  • For the parfait
  • 150 g Pasteurised whole egg
  • 50 g Sugar
  • 300 g QimiQ Whip Chocolate, chilled
  • 50 g Nougat
  • 50 g Hazelnut brittle
For the sponge, whisk the egg yolk and half of the sugar together until fluffy. Whisk the egg whites and remaining sugar stiff. Fold the flour and stiff egg whites alternately into the egg yolk mixture.
Pipe a circle and approx. 15 fingers onto a baking tray lined with baking paper and dust with icing sugar.
Bake at 220°C (conventional oven) for approx. 10-15 minutes.
For the parfait, whisk the egg and sugar until fluffy. Whisk the cold QimiQ Whip at top speed until doubled in volume.
Add the soft nougat and eggs and whisk together until smooth. Fold in the chopped praline.
Place the sponge circle in a cake ring and position the fingers around the sides. Pour on the parfait mixture and freeze.