My Parfait Creation

I am so excited that I had to sneak away from my “date weekend” with my honey (not really, he is out fixing my snowmobile he wrecked so we can go out tomorrow) to tell you about this great recipe idea me and my team in school came up with.  It is brilliantly good and I am very excited about it.

Now some of you may feel overwhelmed by the whole process but if you have time and a little ambition, I promise you will not be disappointed.

Here is the beauty of baking. I mixed a tart dough recipe to perfection but cooked it all wrong.  (We won’t go into that now.)  So when I pulled it out of the oven instead of having a beautiful tart shell I had a mess of crumb.  So I crumbled all of it up, put it on a sheet pan and returned it to the oven to dry them out further.

The following are the recipes and procedures I used to make my “Ooops Parfait“!

Nut Tart Dough
      20 oz. Flour, pastry, sifted
10 oz. ground pistachio
12 oz. Sugar, granulated
1lb Butter, unsalted, COLD
3.25 oz. Eggs
½ tsp. Vanilla extract

1. Grind nuts finely with a portion or all of the sugar and add to the flour in the mixing bowl. This helps to get the nuts finely ground.
2. Using the paddle attachment on low, add cubed up fat and add piece by piece to all of the combined dry ingredients.
3. When the mixture looks like it is just about to come together into a ball, add the eggs and vanilla very fast.
4. Mix on low until all the eggs are incorporated.
5. If the mixture seems too dry, add a little milk or water.
6. Set mixture aside.


On with the recipes.

pastry cream
Pastry Cream
1/2 Qt. Milk, whole
2 oz. Sugar, granulated
1.25 oz. Cornstarch (or 2.25 oz. A.P. flour)
2 oz. Sugar, granulated
2 ea. Egg yolks
1 ea. Eggs
1 oz. Butter, unsalted
1tsp Vanilla extract or 1/2 a bean

1. Heat milk with the first 4 oz. of sugar. ( put 1 whole vanilla bean cut in half and the inside scraped out into milk mixture)
2. Blend together the starch and second 4 oz. sugar. Then blend in the egg yolks and eggs.
3. Strain the milk to remove the vanilla bean
4. Pour the hot milk mixture into the egg mixture slowly while consistently stirring. Return mixture to pot and cook, consistently stirring, until cream is thick and it boils. It will get very thick. Cook for 30 seconds to one minute. Remove from heat into bowl on ice.
5. Stir pastry cream to cool slightly. Whisk butter into cream mixture and add vanilla (if using extract.
6. Pour into bowl (if using extract) and place plastic wrap or buttered parchment paper directly on the mixture to prevent skin.
7. Put in the refrigerator.

Be sure to make the pastry cream before hand to give it time to cool all the way. When it you are ready to use it it will be stiff and seem hard to work with. No worries, you’ve made it correctly. Let it sit out of the refrigerator for ½ hour and then get your whippen arm out and whip that puppy to death. Now it’s “reconstituted”!!


Whipped Cream
1 pint heavy cream
1 tsp vanilla

1. Whip until stiff peaks!

Now you want to fold your pastry cream and whipped cream together (called “Mousseline” –Moose – a- lean).

To fold your ingredients together just add the whipped cream to your “reconstituted” pastry cream 1/3 at a time and carefully fold together (to “fold” in the cream use big sweeping motion with your spatula from the center of your bowl to the edge – glide the spatula along the bottom of the bowl and come up on the side and fold the cream back to the middle. Turn the bowl as you make each sweeping motion.) Fold the pastry cream over into the whipped cream until all the whipped cream is no longer visible. You don’t want to deflate the whipped cream so do not stir or whisk as this point. Continue on with the rest of the whipped cream.
Now the fun part starts. We are making parfaits that are to die for and if you have fancy glasses they will look as awesome as they taste.
  1. Carefully put enough pastry cream into the bottom of your parfait glass to fill it 1/8 the way up ( you can put it in a piping bag to make it nice a neat)!.
  2. Next, add your crumble, making even layers of each ingredient.
  3. Now add your crushed up raspberries
  4. Repeat the layers until the glass is almost full.
  5. To top it off you can put an upside down raspberry on top and drizzle a raspberry sauce over the top or just leave it plain. Completely up to you!

For a parfait, we know it is just a layered dessert! So, make it as many layers as you want. One layer of each ingredient or two or three of each. It all depends on your glass or what you want you end product to look like.

To really take it over the top though you can make a “Frangipane” the way I did and use it as a garnish! This would truly mean your ambition is such that you should be in culinary school yourself!

So, I asked myself while in class, what is Frangipane? Never seen it or tasted it. So my team and I decided to make the recipe and see what it looked like as a dough and then decide what to do with it! Turns out, it is a filling for tarts. Who knew? not me. It is much like a buttery, sugar thin dough. With this knowledge, I decided to spread a thin, thin, thin layer over a parchment lined cookie sheet and bake it crisp. I left it out over night and the next day it was perfectly crispy and WaHOOOO an over the top, awesome garnish in our “Oops Parfaits”. I peeled it off the parchment and broke it up into jagged garnish size pieces. Then stuck them into the top of the parfait. Right between the raspberries!

Just in case you want to try it:

Frangipane (a tart dough)
4 oz. Almond paste
4 oz. Sugar, granulated
2 oz. Butter, unsalted and/or shortening
1oz. Flour, pastry or cake
1 oz. Eggs

1. With the paddle attachment, mix almond paste and sugar at low speed until evenly mixed. Be careful not to mix too much air into product.
2. Mix in fat and flour until smooth.
3. Mix in eggs, a little at a time, until smooth.
4. Line a cookie sheet with parchment and spread a thin, thin, thin almost see through layer over the parchment.
5. Bake at 450 until light to golden brown. Just not burned!!

DISCLAIMER: I hope you know that none of the above pictures are taken by me.  I do not posses the skills to remember to take pictures and bake at the same time.  So, I have used other people’s skills in that area to illustrate my techniques and product. 🙂
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  • hanh

    Hi there,

    Thank you for the wonderful pastry cream recipe. When I take it out from the fridge, I tried to whisk it up to make it fluffly again, but somehow mine just gets all lumpy with little beads of clumps. It no longer looks smooth and pretty:(
    I am making this pastry cream for filling cream puffs for my friend’s “baby shower” this weekend. Please help! Could you tell me what I did wrong?

    Thank you,


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