Mister Rech

New recipe
Credit: Pierre Monetta

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Ingredients (4 servings)

Hazelnut Succès

  • 25 g ground hazelnuts
  • 75 g superfine sugar
  • 50 g egg whites (2 whites)

Frozen Hazelnut Parfait

  • 125 g whole milk
  • 50 g superfine sugar
  • 75 g egg yolks (3 yolks)
  • 30 g hazelnut paste
  • 30 g hazelnut praline
  • 200 g cream

Chocolate Sauce

  • 90 g whole milk
  • 50 g 35% fat cream
  • 30 g superfine sugar
  • 120 g Alain Ducasse à 75% dark chocolate
  • 50 g heavy cream


  • 125 g superfine sugar
  • 15 g glucose
  • 1/2 vanilla bean
  • 1 g fleur de sel
  • 80 g cream
  • 100 g unsalted butter


Step 1: Hazelnut Succès

Preheat the static oven to 160 °C (th. 5/6) and roast the ground hazelnuts for 10 minutes. When the powder has cooled, add 25 grams of sugar. Beat the egg whites to stiff peaks, and add the remaining 50 grams of sugar in several additions. Reduce the oven temperature to 140 °C (th. 5). Combine the egg whites with the sweetened hazelnut powder, and place this mixture into a pastry bag with an 8 mm tip. Pipe the mixture into 9, 8-cm disks on a sheet of parchment paper. Bake for about 40 minutes.

Step 2: Frozen Hazelnut Parfait

Heat the milk. Combine the sugar and the egg yolks in a mixing bowl, and beat until the mixture is light and fluffy. Pour the simmering milk over the mixture, mix to combine, then transfer the mixture back to the saucepan and cook until it reaches 84 °C. Pour this mixture over the hazelnut paste and praline, and allow to cool completely.

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