Parfait au café

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I am totally that girl that loves espresso-flavored sweets. Chocolate-covered espresso beans, coffee-flavored ice cream, mocha cheesecake, and frozen espresso desserts like this parfait au café make me giddy with excitement.

I love how the rich, robust flavor of espresso cuts through the sweetness of a dessert, providing balance and variety in flavor.

parfait au cafe

Now, most of you might associate a parfait with yogurt and fruit. That kind of parfait is the American kind, where ingredients like yogurt or cream are layered with fruit and/or other toppings.

In France, a parfait is a frozen cream dessert, similar to the Italian semifreddo. A sugar syrup is made and folded into whipped cream, then poured into a tin to be chilled and frozen before serving.

The parfait can be any number of flavors, but since I am a coffee fanatic, it only seemed right to share my favorite rendition of this French dessert.

parfait au cafe

For this parfait au café, I simply whisked some instant coffee powder into my sugar syrup, then folded chocolate espresso beans into the batter.

It’s a simple dessert to make that doesn’t require very many ingredients, making it a wonderful option to whip up for guests when you’ve got your hands tied.

The bonus is that you can make this dessert ahead of time as well (in fact, it’s advisable to allow time for freezing). I can imagine that we’ll all get a lot of use out of this recipe during the warmer months ahead!

Parfait au cafe

Parfait au cafe

Yield: 6
Prep Time: 25 minutes
Total Time: 25 minutes

A frozen, coffee-flavored treat studded with chocolate-covered espresso beans. 

Ingredients

  • 1/3 cup granulated sugar, 75 g
  • 1 1/2 tsp instant coffee powder
  • 1 cup heavy whipping cream, 125 ml
  • 2 egg yolks
  • 1/3 cup chopped chocolate-covered espresso beans

Instructions

  1. Combine the granulated sugar, instant coffee powder, and 100 ml (a little less than 1/2 a cup) water in a medium saucepan over low heat. Heat until the sugar has dissolved.
  2. In a medium, heat-proof bowl, beat the egg yolks with an electric mixer until pale in color. Slowly stream in the coffee sugar syrup, whisking as you do.
  3. Set the bowl over a small saucepan with simmering water, and stir the mixture until it thickens up a bit and coats the back of a wooden spoon. Cover the bowl with a sheet of plastic wrap and refrigerate until cold.
  4. Once the egg mixture has chilled, whisk the heavy whipping cream on high speed until stiff peaks form. Gradually pour the egg mixture into the whipping cream, folding the syrup into the cream as you do. Stir in the chopped espresso beans.
  5. Once the two are combined, pour this batter into a 1 lb. loaf pan. Cover the pan with a sheet of plastic wrap, placing the plastic wrap directly on the batter. Freeze until firm and thoroughly chilled - about 4 hours.
Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 232

 

parfait-au-cafe-pin

15 thoughts on “Parfait au café”

  1. Yeaaaaaaa the French parfait kind of OWNS the American parfait right 🙂 It’s like not even a competition. France wins. Hands down. Ahhh this is so perfect… I used to eat parfaits with a spoon right out of the mixing bowl in culinary school…and then I wondered why I gained 15 pounds during pastry class (insert smirk smily face here)

    Reply
    • I would TOTALLY eat the parfait right out of the bowl too! It’s seriously addictive stuff! And I know I’m biased, but YES the French parfait totally beats the American one! 😉 Thanks so much, Mila! <3

      Reply
  2. This looks amazing Beeta – I just made an iced coffee souffle on the blog and it tastes so delicious. This looks perfect too and I will definitely have to make it as I love coffee desserts like this.

    Reply
    • Oh that sounds absolutely delectable – I can’t wait to see that on your blog! Thanks my dear 🙂

      Reply
  3. Yes yes yes so with you there! Coffee all the way, and even better if it is coffee + chocolate in dessert <3 Love the sound of this parfait, especially since there is no churning needed! x

    Reply
  4. I love coffee desserts too! Coffee anything, really. This looks so creamy and I love the addition of chocolate coated coffee beans on the side AND an actual coffee too hehe. Gimme all of the coffee. Hope you have a super week, Beeta! x

    Reply
    • Glad to know I’m not the only one who loves coffee so much <3 The chocolate covered espresso beans are fantastic! Thanks Hannah 🙂

      Reply
  5. Ahhh Beeta.. This recipe took me back to my childhood. My mother used to make a parfait like this one. I remember loving it so much. I didn’t have a recipe for it until now.
    THANK YOU my friend. <3
    Hope you are doing well..

    Reply
    • So glad I could bring back a good memory!! I hope you enjoy it as much as you enjoyed your mother’s 🙂 <3 Thanks, Aysegul! <3

      Reply

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