Yogurt and blueberry parfait petit four

Name: Yogurt and blueberry parfait petit four
Ingredients: 400 g hazelnuts; 300 ml Debic Parfait; 200 g Unsalted butter; 200 g Sugar; 60 g Full-fat yogurt; 100 g Blueberry purée; 1 units.items Mango

A fresh parfait of creamy yogurt combined with the rich flavor of blueberries. This refined petit four is an ideal light finale.

Ingredients

400ghazelnuts

200gUnsalted butter

200gSugar

300mlDebic Parfait

60gFull-fat yogurt

100gBlueberry purée

1units.itemsMango

Preparation

For the crispy base, roast the hazelnuts in the oven at 180°C.
Let them cool and finely chop in a food processor.
Melt the butter and mix all ingredients together.
Divide the mixture among the molds and bake for 10 minutes in the oven at 180°C.
Cool down and reserve in the freezer to easily unmold and store the bases.

Whip the parfait until light in the planetary mixer and add the yogurt.
Transfer to a piping bag.
Brush the molds with the blueberry puree using a small brush and reserve in the freezer.
Then fill the molds with the parfait and reserve in the freezer until use.
Place on the crispy hazelnut bases and finish with mango.