– **Preparation time**: ~25 minutes
– **Cooking time**: 15 minutes
– **Freezing time**: 6 hours
– **Total quantity**: ~1.625 liters (about 6 servings of 125 ml / ½ cup each)
– **Servings**: 6
Ingredients:
**For the pralines (makes about 250 ml / 1 cup of chopped pralines):**
– 125 ml (½ cup) sugar
– 45 ml (3 tbsp) water
– 250 ml (1 cup) whole hazelnuts (noisettes entières)
**For the salted caramel sauce:**
– 180 ml (¾ cup) sugar
– 30 ml (2 tbsp) water
– 60 ml (¼ cup) corn syrup (sirop de maïs)
– 125 ml (½ cup) 15% cream
– 60 ml (¼ cup) unsalted butter
– 2.5 ml (½ tsp) salt (or to taste)
**For the semifreddo base (vanilla cream):**
– 4 large egg yolks (jaunes d’œufs)
– 125 ml (½ cup) sugar
– 5 ml (1 tsp) vanilla extract (extrait de vanille) or 1 vanilla bean
– 750 ml (3 cups) 35% whipping cream
Step-by-Step Instructions
**1. Make the pralines:**
In a saucepan, combine the sugar and water. Bring to a boil and cook until the mixture turns a deep amber color (caramel stage). Add the whole hazelnuts, stir quickly to coat them, then immediately pour onto a baking sheet lined with parchment paper or a silicone mat. Let cool completely. Once hardened, chop roughly with a knife.
**2. Make the salted caramel sauce:**
In a heavy saucepan, combine the sugar, water, and corn syrup. Cook over medium heat without stirring until it reaches a nice amber color. Remove from heat. Carefully add the cream (it will bubble vigorously), then stir in the butter and salt until smooth. Let cool.
**3. Make the semifreddo cream:**
In a heatproof bowl, whisk the egg yolks with the sugar and vanilla. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture thickens and becomes pale (ribbon stage, about 4–5 minutes). Remove from heat and continue whisking until cool.
In a separate large bowl, whip the 35% cream to soft peaks. Gently fold the cooled egg yolk mixture into the whipped cream until homogeneous.
**4–6. Assemble the layers:**
– Line a 23 cm × 13 cm (9″ × 5″) loaf pan with plastic wrap or parchment, leaving overhang.
– Pour a layer of the vanilla cream mixture into the bottom.
– Drizzle with salted caramel sauce and sprinkle with chopped pralines.
– Repeat layers, ending with a cream layer on top.
– Cover the surface with plastic wrap and freeze for at least 6–8 hours (or overnight).
**7–12. Serving:**
Remove from the freezer 10–15 minutes before serving to soften slightly. Unmold onto a plate, remove the plastic wrap, and slice. Serve with extra caramel sauce and pralines on top or on the side.
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