Jul 19, 2017
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!
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
The sisters also give an update on the business.
You can email the sisters at firstname.lastname@example.org--They
would LOVE to hear from you!
Now on to the recipe:
1 cup cold heavy cream
1/3 cup sugar
2 tbs water
5 large egg yolks
2 tsp espresso powder
NOTE: Get everything measured, and prepared before
- Line a 9” loaf pan with plastic wrap (it should cover all sides
and spill over the top
- Whip the heavy cream until soft peaks, with stand or hand
mixer, transfer to another bowl and put in the fridge. Clean your
- 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)
- 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
- While the sugar is cooking, beat the egg yolks on high speed
until thickened (around 4 minutes). Scrape down the mixer as
- 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
- Using a rubber spatula, fold in the whipped cream in the
egg/syrup mixture until well distributed.
- 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
- 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!