Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Real dairy cream product, cannot be over whipped
Stable consistency
25
medium
Ingredients for 8 portions
For the sponge
6
Egg(s)
190
g
Sugar
180
g
AP Flour
30
g
Powdered sugar
For the parfait
150
g
Pasteurized whole egg
50
g
Sugar
300
g
QimiQ Whip Chocolate,
chilled
50
g
Nougat
50
g
Hazelnut brittle
Method
1.
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.
2.
Pipe a circle and approx. 15 fingers onto a baking tray lined with baking paper and dust with powdered sugar.
3.
Bake at 430° F (conventional oven) for approx. 10-15 minutes.
4.
For the parfait, whisk the egg and sugar until fluffy. Whisk the cold QimiQ Whip at top speed until doubled in volume.
5.
Add the soft nougat and eggs and whisk together until smooth. Fold in the chopped praline.
6.
Place the sponge circle in a cake ring and position the fingers around the sides. Pour on the parfait mixture and freeze.
