Hazelnut Parfait with Chocolate Sauce

(*) for a pie dish (quiche dish) of about 25 cm, brushed with a little oil, lined with cling film. Enough for about four people croquant: Bring sugar, vanilla sugar and water to a boil in a wide frying pan without stirring. Reduce temperature, gently swirling the skillet occasionally, until a light brown caramel forms.

Add nuts, glaze briefly, transfer to a parchment paper form to cool.Crumble by hand.

Hazelnut parfait: Place cake pan (quiche pan) in freezer. Beat yolks and sugar with whisks of hand mixer until pale in color. Add vanilla, stir through. Beat egg whites with salt until stiff, add sugar, continue beating briefly until the mixture is glossy. Fold egg whites, hazelnut yogurt, and cream into mixture just until smooth.

Filling: Spread half of the croquant evenly into the prepared mold. Pour half of the parfait amount on top, spread smoothly, spread remaining croquant evenly on top, cover with remaining amount. Cover and freeze for about four hours.

Chocolate sauce: Stir coffee cream and vanilla sugar in a small pan, warm. Add chocolate, stirring over low heat until melted.

Serve: Place parfait in refrigerator about One hour before serving, turn out. Remove plastic wrap, cut into slices and serve with chocolate sauce.

Tips:

The parfait is in the freezer 1 week h

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