100 g caster sugar 50 g water 110 g egg yolks (approx. 5) 400 g fresh cream 270 g dark chocolate Fabbri Top caramel sauce Maldon salt, to taste
Whisk the cream in a bowl until semi-whipped and place in the fridge.
Beat the egg yolks in a planetary mixer. Meanwhile, in a small saucepan make a syrup with sugar and water and heat to a temperature of 121°C. Drizzle onto the yolks, lowering the speed, and continue whipping until the batter reaches room temperature (pâte à bombe).
Melt the chocolate in the microwave at maximum power, checking it every 50-60 seconds and stirring with a spoon until it has melted completely. Fold a quarter of the cream into the hot chocolate. At this point the mixture will thicken slightly – stir until it is shiny and elastic. At this point, gently add it to the pâte à bombe using a spatula.
When the mixture is smooth and shiny, add the semi-whipped cream in 2-3 locations, stirring from the bottom upwards. Transfer everything into an 11 x 30 cm rectangular cake mould covered with plastic food wrap, and place in the freezer for at least 6 hours. Immediately before serving, remove the parfait from the freezer, cut into slices and pour on Fabbri caramel topping and Maldon salt to taste.
Scopri la Fabbri Master Class
Discover Fabbri Master Class
Italian Tax and VAT numbers IT 00281980375