The Baking Podcast

The Baking Podcast EP 28: Introducing French Parfait; Better than Ice Cream!


Listen Later

French Parfait is a new found passion for the sisters in this week’s episode! Besides being much richer and complex than ice cream, making it at home does not require an ice cream machine! Score!

Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness!

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Now on to the recipe:

French Parfait!

Ingredients:

1 cup cold heavy cream

1/3 cup sugar

2 tbs water

5 large egg yolks

2 tsp espresso powder

Preparation:

NOTE: Get everything measured, and prepared before beginning!

  1. Line a 9” loaf pan with plastic wrap (it should cover all sides and spill over the top
  2. Whip the heavy cream until soft peaks, with stand or hand mixer, transfer to another bowl and put in the fridge. Clean your mixing bowl
  3. In your clean mixing bowl add the egg yolks and espresso powder, and add the whisk attachment (if you are using a hand mixer just get it ready)
  4. Put the sugar and water in a small saucepan, and bring to boil over medium high heat, wash down any crystals on the side, with a pastry brush dipped in water. Cook until syrup is 238 degrees (soft ball stage). As soon as sugar comes up to temperature or within 5 degrees, remove from heat and put the bottom of the pan in cold water for a few seconds to stop the cooking
  5. While the sugar is cooking, beat the egg yolks on high speed until thickened (around 4 minutes). Scrape down the mixer as needed
  6. Decrease the mixer to low and carefully pour the hot syrup in the egg mixture (TIP: Pour the syrup along the side of the bowl to prevent splashing). Once all the syrup is added, increase to high and until the mixture is luke warm—only takes a couple of minutes
  7. Using a rubber spatula, fold in the whipped cream in the egg/syrup mixture until well distributed.
  8. Pour into your prepared loaf pan (and OVER the plastic wrap) and cover the whole pan with more plastic wrap and put in the freezer for at least 6 hours
  9. To serve, remove from freezer, lift the parfait out of the loaf pan by the plastic wrap, cut into slices, and serve as is, with chocolate sauce, fresh fruit, or blended pralines!
...more
View all episodesView all episodes
Download on the App Store

The Baking PodcastBy Melody Hendrix & Taunya Moore

  • 3.7
  • 3.7
  • 3.7
  • 3.7
  • 3.7

3.7

159 ratings


More shows like The Baking Podcast

View all
Bon Appétit by Bon Appétit

Bon Appétit

2,526 Listeners

Call Her Daddy by Alex Cooper

Call Her Daddy

165,607 Listeners

Conan O’Brien Needs A Friend by Team Coco & Earwolf

Conan O’Brien Needs A Friend

59,228 Listeners

Proof by America's Test Kitchen

Proof

1,876 Listeners

The Crumb - Bake from Scratch by Brian Hart Hoffman

The Crumb - Bake from Scratch

192 Listeners

Knead To Know Baking Entertainment by Bold Baking Network

Knead To Know Baking Entertainment

138 Listeners

Listening Time: English Practice by Sonoro |  Conner Pe

Listening Time: English Practice

527 Listeners

She's My Cherry Pie by The Cherry Bombe Podcast Network

She's My Cherry Pie

208 Listeners

The Recipe with Kenji and Deb by Deb Perelman & J. Kenji López-Alt

The Recipe with Kenji and Deb

448 Listeners

Baking by Quiet. Please

Baking

4 Listeners

Good Hang with Amy Poehler by The Ringer

Good Hang with Amy Poehler

7,679 Listeners

Things Bakers Know: The King Arthur Baking Podcast by King Arthur Baking Company

Things Bakers Know: The King Arthur Baking Podcast

469 Listeners