Method

• 1.
  Preheat oven to 180°C. For the hazelnut paste, line a baking tray with baking paper. Arrange hazelnuts on tray and bake for 12-15 minutes until roasted and the skins begin to break. Transfer hazelnuts to a clean kitchen towel and rub together to remove the skins. Roughly chop 1 cup (150g) of roasted hazelnuts and set aside until ready to serve. Return remaining whole hazelnuts to the tray.
• 2.
  Place sugar and 2 tbs water in a pan over medium-high heat. Do not stir. Cook, swirling pan occasionally, for 6-8 minutes until sugar turns a golden caramel colour. Pour caramel over hazelnuts on the tray and place in freezer for 20-25 minutes until firm and cooled. Once firm, break praline into pieces and whiz in a food processor until the mixture turns into a paste. If the mixture does not come together, add the vegetable oil and whiz until combined. Set aside 75g of hazelnut paste for the gianduja.
• 3.
  To make the parfait, place sugar and 60ml water in a saucepan over medium- high heat. Meanwhile, place egg yolks in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Once the sugar syrup reaches 118°C on a sugar thermometer, slowly pour into the yolks, whisking continuously, until mixture is thick, glossy and cool. Set aside.
• 4.
  Place 150ml cream and remaining hazelnut paste in a saucepan over low heat and stir constantly until combined. Remove from heat and cool slightly, then slowly add to the egg mixture and mix to combine. Whisk remaining 750ml cream to soft peaks and gently fold into the egg mixture.
• 5.
  Line base and sides of a 1.5L-capacity loaf pan or dish with baking paper. Pour parfait mixture into the pan, cover with plastic wrap and freeze overnight to set.
• 6.
  Meanwhile for the gianduja, place the cream, sugar and chocolate in a heatproof bowl set over a saucepan of cold water on medium heat. Whisk ingredients to combine. Once the chocolate has melted, add reserved 75g hazelnut paste and whisk until smooth.
• 7.
  Place parfait on a serving plate. Drizzle over gianduja and top with reserved chopped hazelnuts to serve.