Chai Tea Parfait with Fig Compote and Hazelnut Crumble
Parfait with chai, fig compote and crumble
Parfait, also known as semifreddo, is one of the most festive desserts. The base mixture is simple; it's the ingredients that make it special: fresh fruit in summer, nutty flavours and spices in winter.
Our festive recommendation: a melt-in-the-mouth chai parfait in a velvet coating, served with a delicate fig compote and a crunchy hazelnut crumble.
Take a look at the recipe in the video too.
The recipe in video
Ingredients
For the chai parfait
Step by step
The parfait
Whisk the egg yolks
Whisk the egg yolks, icing sugar and vanilla seeds together. Once the mixture is frothy and starts to thicken, add the chai syrup and keep whisking for 2 to 3 minutes.
Monin Chai Tea Syrup, 250 ml
Fold in the cream
Whip the cream until firm and fold it into the egg mixture.
Into the mold
Fill the mixture into a piping bag and pipe about 50 g into each silicone mold. Freeze for at least 2 hours.
Silicone mold Savoiardo, 6 pieces
Disposable piping bag, transparent, 20 pieces
Crumble and compote
Crumble
Preheat the oven to 170 °C fan. Rub all the crumble ingredients together just briefly until crumbly. The butter must be really cold, otherwise it will form a dough.
Bake the crumble
Spread the crumbs on a baking tray lined with baking paper and bake for 5 to 8 minutes. Once cooled, crumble any larger pieces between your fingers.
Baking paper 42 x 33 cm, 25 sheets
Fig compote
Chop the figs finely and bring them to the boil with the water. Let them simmer for a few minutes, stir in sugar mixed with pectin, and cook the compote until it thickens.
Pectin (yellow band), 30 g
Finishing
Velvet effect spray
Only remove two parfaits from the mould at a time, place them on a cake turntable in a box and spray them with Velvet effect spray. Then immediately return them to the freezer.
Velvet Spray dark brown, 150 ml
Cake turntable Ø 27.5 cm
Plating
Place quartered figs on the parfait and arrange it on the plate with mint, crumble and compote.
Chai tea parfait
Ingredients
For the chai parfait
For the hazelnut crumble
For the fig compote
To finish
Preparation
- Parfait: Whisk egg yolk, icing sugar and vanilla, fold in chai syrup and whipped cream, 50 g per mould, freeze for at least 2 hrs.
- Sides: Knead the crumble briefly, bake 5 to 8 min. at 170 °C convection; cook figs with water, sugar and pectin until thickened.
- Plating: Spray the parfaits with velvet effect spray, serve with figs, mint, crumble and compote.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
Monin Chai Tea Syrup, 250 ml
Bourbon Vanilla Seeds, 5 g
White flour, 1 kg
Pectin (yellow pack), 30 g
Velvet effect spray dark brown, 150 ml
Chai spice mix, 90g
Velvet effect spray white, 150 ml
Accessories
Silicone mold Savoiardo 6 pieces
Disposable piping bag transparent 20 pieces
Baking paper 42 x 33 cm, 25 pieces
Cake turntable Ø 27.5 cm
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So gelingt es garantiert
Place the can in warm water for 2 to 3 minutes. This way it sprays more evenly and the nozzle won't clog.
If the butter is too soft, wrap the dough, chill it for 1 hour and grate it coarsely.
With less or no pectin, the compote becomes more liquid, more like a sauce.
Frequently asked questions
A parfait is made without an ice cream machine: the egg yolk mixture and whipped cream make it airy.
You can also flavour the mixture with chai spice or cinnamon and cardamom.
Yes, in the freezer it keeps for up to 2 months. Apply the Velvet effect spray only shortly before serving.
Print recipe
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Related products
Rotating cake plate Ø 27.5 cm
Pectin (yellow ribbon), 30 g
Monin Chai Tea Syrup, 250 ml
Velvet Spray white, 150 ml
Velvet Spray dark brown, 150 ml
White flour, 1 kg
Silicone mold Savoiardo 6 pieces
Baking paper 42 x 33 cm, 25 pieces
Bourbon vanilla seeds, 5 g
Disposable piping bag transparent 20 pieces
Chai spice blend, 90g
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