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White chocolate parfait on mazarin bottom

Desserts (cold)

Servings: 10 portion(s)


1 Vanilla pod
1.5 dl Crème fraiche 38%
100 g White chocolate
100 g Almond paste bitter 00
100 g Butter
100 g Sugar
2 dl Whipped cream
2-3 Eggs
30 g Sugar
4-5 Eggs


To prepare the White chocolate parfait on mazarin bottom recipe, please follow these instructions:

With the electric hand pointer, sugar, butter and almonds are whipped together. Whip one egg at a time. When the pulp is light and airy, it is spread into a rectangle on a piece of baking paper for approx. 1 cm's thickness. Place the plate in the middle of a 175 degree hot oven and let it bake for approx. 15 min. Until light brown. Take it out and let it cool off.

Melt the chocolate in a non-hot water bath. Whip sugar, egg yolks and vanilla white. Gently chop the melted chocolate paste. Cut out the mazarin bottom to cover the sides and the bottom of a breadcrumb (1½ liter). When the bottom and sides are clad, cut may be cut. Remaining cake in cubes in the cream. Now fill this in the mold, cover it with foil and freeze it.

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