Best Almond Croquant Parfait Recipes

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CROQUANT OR ALMOND CRISP



Croquant or Almond Crisp image

nstead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.

Provided by Ambervim

Categories     Low Cholesterol

Time 20m

Yield 30 Oz

Number Of Ingredients 4

3 cups sugar
3/4 cup water
1 1/2 cups sliced almonds, toasted
cooking spray

Steps:

  • Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.
  • Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a silpat jelly roll pan (no silpat - coated with cooking spray). Cool completely, and break into pieces.
  • Note: Store in an airtight container up to 5 days.

Nutrition Facts : Calories 103.8, Fat 2.3, SaturatedFat 0.2, Sodium 0.4, Carbohydrate 21, Fiber 0.6, Sugar 20.1, Protein 1

ELVIS-INSPIRED PEANUT BUTTER "BRUNCH" PARFAIT



Elvis-Inspired Peanut Butter

Provided by Food Network Kitchen

Categories     dessert

Time 5h5m

Yield 6 parfaits

Number Of Ingredients 12

3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
3 large egg yolks, beaten
3/4 cup smooth peanut butter
6 slices bacon
1/4 cup pure maple syrup
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
15 butter waffle cookies, such as Jules Destrooper, lightly crushed (about 2 cups)
3 small bananas, sliced into rounds about 1/8-inch thick

Steps:

  • Heat 2 3/4 cups of the milk in a large saucepan over medium until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
  • Preheat the oven to 350 degrees F with a rack set on the middle shelf. Line a baking sheet with parchment paper.
  • Place the bacon on a cooling rack set over a baking sheet. Brush both sides of the bacon with the maple syrup. Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20 to 25 minutes. Place on the lined baking sheet and cool completely. The bacon will continue to crisp as it cools. Break each piece of cooled bacon in half.
  • Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to soft to medium peaks. Refrigerate until ready to use.
  • To assemble, loosen the chilled pudding by whisking it until smooth and creamy. Spoon 1/4 cup of the pudding into the bottom of a 10- to 12-ounce glass. Layer in this order: 1/4 cup crushed waffle cookies, half of a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding and a light sprinkle of additional crushed waffle cookies. Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves.

ALMOND NOUGAT PARFAIT WITH ORANGE COULIS



Almond Nougat Parfait With Orange Coulis image

Provided by Pete Wells

Categories     dinner, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

1 cup whole roasted almonds
1/4 cup granulated sugar
2 cups heavy cream
2 large egg whites
1/2 cup honey
2 tablespoons finely diced orange Chuckles or other jelly candy
2 tablespoons granulated sugar
1/2 cup orange juice

Steps:

  • For caramelized almonds: Preheat oven to 250 degrees. Place almonds on a baking sheet and warm in oven for 10 minutes.
  • In a large sauté pan, combine sugar and 2 tablespoons water. Bring to a boil over high heat. When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes. Continue to cook until sugar melts again and coats almonds. Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking. Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
  • For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed. Place egg whites in bowl of a mixer fitted with a whisk attachment. Place honey in a small saucepan over high heat and bring to a boil. Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed. Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
  • Fold in crushed almonds (except those reserved for garnish) and diced orange candy. Gently fold in whipped cream until blended. Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues. Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds. Freeze until firm, about 4 hours, before serving.
  • For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water. Over medium heat, cook until it becomes an amber caramel. Meanwhile, in a second small pan over low heat, gently heat orange juice. When sugar has reached correct color, remove from heat and slowly add orange juice. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until slightly thickened, then remove from heat and allow to cool.
  • To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate. If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate. Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 0 grams

ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

CARAMELIZED ORANGE PARFAIT



Caramelized Orange Parfait image

Provided by Guy Fieri

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 oranges
1/2 cup turbinado sugar
1/4 cup orange liqueur
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup heavy cream
1 large vanilla bean, split, seeds scraped
1/2 cup mascarpone cheese, room temperature
Extra-virgin olive oil, for drizzling, optional
1/2 teaspoon ground cinnamon, plus for garnish, optional

Steps:

  • Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
  • Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
  • Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
  • To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
  • Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

Almond croquant parfait is a popular dessert that involves combining a variety of delectable ingredients to create a unique and delicious frozen treat. The word "croquant" is French for "crunchy," which perfectly describes the texture of this dessert. With its blend of smooth and crunchy textures, almond croquant parfait is sure to delight any palate.

Ingredients

Almond croquant parfait is typically made with a combination of milk, sugar, eggs, whipped cream, and an almond croquant. The croquant itself is made by melting sugar and then adding almonds to create a caramel-like mixture that hardens into a crunchy texture when it cools. Other flavorings, such as vanilla extract or liqueurs, can also be added to the mixture to enhance its taste and aroma.
Milk
The milk used in almond croquant parfait recipes can vary, but most recipes call for whole milk. Some variations may use cream or a combination of milk and cream to create a richer, creamier texture.
Sugar
The sugar used in almond croquant parfait recipes is typically granulated white sugar. Other sugars, such as brown sugar or powdered sugar, may be used, but they will affect the texture and flavor of the dessert.
Eggs
Eggs are a key ingredient in almond croquant parfait recipes. They are used to create a custard base for the dessert. The traditional recipe calls for whole eggs, but some variations may use only egg yolks to create a richer custard texture.
Whipped Cream
Whipped cream is used to lighten the texture of the custard and create a fluffy, airy parfait. It is typically added to the custard mixture before freezing.
Almond Croquant
The almond croquant is the star of almond croquant parfait recipes. It is made by melting sugar and adding almonds to create a caramel-like mixture. The croquant hardens when it cools and gives the dessert its signature "crunchy" texture.

Preparation

To make almond croquant parfait, the custard base is first created by combining milk, sugar, and eggs. The mixture is then heated over low heat until it thickens, taking care not to let it boil. This is then removed from the heat and whisked until it cools. Once the custard base has cooled, whipped cream is folded into the mixture. The almond croquant is then added, and the mixture is poured into a mold and frozen until it is firm.

Variations

Almond croquant parfait recipes can be varied in a number of ways to create unique and delicious desserts. Some variations include:
Flavored Croquants
The almond croquant can be flavored with a variety of extracts or liqueurs to create different flavors. For example, Amaretto liqueur can be added to create an almond-flavored croquant, while hazelnut extract can be added to create a hazelnut-flavored croquant.
Additions
Other ingredients can be added to the custard base to create different flavors and textures. Chopped fruit, chocolate chips, or nuts can be folded into the mixture before freezing.
Serving Suggestions
Almond croquant parfait can be served on its own, garnished with a sprig of mint, or topped with whipped cream and chopped nuts. It can also be paired with fresh fruit, such as berries or sliced peaches.

Conclusion

Almond croquant parfait is a delicious and unique dessert that is sure to impress any guest. With its blend of smooth and crunchy textures and its rich, creamy flavor, almond croquant parfait is a perfect ending to any meal. By experimenting with different flavors and additions, you can create your own unique version of this classic dessert.
When it comes to desserts, the almond croquant parfait is a favorite among many. It is a delicious dessert that is perfect for any occasion, and it can be customized to suit any taste. However, creating the perfect almond croquant parfait can be tricky. In this article, we will be discussing some valuable tips to help you make the perfect almond croquant parfait recipe.

Tip 1: Choose Quality Ingredients

The first tip to making the perfect almond croquant parfait is choosing quality ingredients. The quality of your ingredients will directly affect the taste and texture of your dessert. When it comes to the almonds, make sure to use blanched almonds that are fresh and of good quality. When choosing the whipped cream, opt for heavy cream with a high fat content. This will ensure that your parfait is rich and creamy.

Tip 2: Toast the Almonds

Toasting the almonds is an important step in the almond croquant parfait recipe. It not only enhances the flavor of the almonds but also gives them a crunch that will add texture to your parfait. To toast the almonds, spread them out on a baking sheet and bake them in the oven at 350°F for about 10-15 minutes, or until they are golden brown.

Tip 3: Make the Almond Croquant

The almond croquant is a crucial component of the almond croquant parfait. It is what gives the dessert its crunch and adds a layer of texture to the creamy parfait. Making the almond croquant is relatively easy. All you need to do is melt sugar in a saucepan and then add in the toasted almonds. Stir the mixture until the almonds are evenly coated with the sugar, and then spread it out on a parchment paper-lined baking sheet. Let it cool and then break it up into small pieces.

Tip 4: Whip the Cream Properly

Whipping the cream is another important step in making the perfect almond croquant parfait. Over-whipping the cream will make it too stiff and difficult to incorporate into the other ingredients, while under-whipping it will result in a runny parfait that won't hold its shape. To whip the cream properly, make sure to use very cold cream and a cold mixing bowl. Whip on high speed until the cream forms stiff peaks, but be careful not to over-whip it.

Tip 5: Incorporate the Ingredients Properly

Properly incorporating the ingredients is key to making the perfect almond croquant parfait. Start by folding in the whipped cream into the almond mixture, making sure to do it gently to avoid deflating the cream. Then add the crushed almond croquant and fold again. Make sure to do this step gently to avoid breaking up the croquant pieces.

Tip 6: Chill the Parfait

Chilling the parfait is the final step in making the perfect almond croquant parfait. This will allow the flavors to meld and the parfait to set. Chill the parfait in the refrigerator for at least 2 hours or overnight. Once chilled, you can serve it as is or garnish it with fresh fruit, whipped cream, or additional almond croquant pieces.

Conclusion

In conclusion, making the perfect almond croquant parfait is all about using quality ingredients, toasting the almonds, making the almond croquant, whipping the cream properly, incorporating the ingredients gently, and chilling the parfait before serving. By following these valuable tips, you can create a delicious and impressive dessert that will impress your friends and family.

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