Hazelnut Coffee Pot de Crème with Chocolate Ganache and Hazelnut Shell Smoked Marshmallow

Recipe: Quaintrelle | Photo: John Valls
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Quaintrelle, a farm-to-table restaurant located in North Portland, serves pacific northwest-inspired cuisine “made with passion and intention.” Chef Sedona McCaffrey-Allen’s Hazelnut-Coffee Pot De Crème with Chocolate Ganache and Hazelnut Shell Smoked Marshmallow will take your taste buds through a journey of interesting textures and unique flavors.


Smoked Marshmallow

  • 1/4 cup water
  • 3/4 cup sugar, that has been smoked with hazelnut shells
  • 3/4 cup corn syrup
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • Pinch of salt
  • Vanilla

Chocolate-Hazelnut Pot de Crème

  • 2 cups milk
  • 4 cups heavy cream
  • 1 1/2 cups hazelnuts, roasted and crushed
  • 1/2 cups sugar
  • 1 1/4 pound milk chocolate
  • 1/4 pound dark chocolate


Smoked Marshmallow

Heat smoked sugar, water, and corn syrup over medium-high heat for 10-15 minutes until it reaches 240 degrees on a candy thermometer.

Meanwhile, beat the egg whites, cream of tartar, and a pinch of salt in a stand mixer with the whisk attachment until soft peaks form. Once sugar has reached 240 degrees, remove from heat and slowly stream into the egg whites while the mixer is running on high. Continue mixing for 8-10 minutes until the mixer bowl returns to room temperature.

Add vanilla and mix until medium-stiff peaks form.

Chocolate-Hazelnut Pot de Crème

Lightly heat cream, milk, and hazelnuts together. Leave to steep in the fridge overnight.

Next day, strain hazelnut cream. Bring cream mixture and sugar up to a light simmer.

Add 6 sheets of bloomed gelatin. Cool, strain and mold however you prefer. Small mason jars look great.