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The Baking Podcast

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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! 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 would LOVE to hear from you!

Now on to the recipe:

French Parfait!


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 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!