Another post from guest blogger, Braxton:
While enjoying the streaming giant, Twitch, this week, I stumbled onto a food broadcast under the Creative category. Running for multiple weeks, the broadcast has highlighted many famous chefs over the decades, beginning with black and white shows of Julia Childs when she first got going. It’s been a really neat way to watch how the world of culinary arts has evolved over the years, transcending tastes to remember for generations. This week’s recipe came from a segment of Jacques Pepin’s show, Fast Food My Way. Chestnut Cream Parfait looked like a simple but delicious recipe. Right after the segment, we ordered the same French-made, chestnut spread Jacques was using off of Amazon.com.
I took some liberties with the recipe since I couldn’t find it online, but everything tuned out quite well just going off of memory.
Parfait is all about layering. I wanted sweet, creamy and crunchy elements so I picked out biscotti for the crunch inside the parfait and almond cookies and candied almonds for a crunchy garnish. For quality cookies, you can always count on Trader Joe’s. Putting the parfaits in shot glasses makes for a decadent dessert that is enough to satisfy without being overly indulgent.
Chopping biscotti to crumble into the parfait. Having a sharp knife gets the job done quickly. My knife of choice here is Shun’s Classic 6 1/2″ Nakiri Knife.
Next up, candied almonds were on the chopping block.
IT’S ME!
Whisk heavy cream (about 1 cup) until peaks become firm, stir in a bit of vanilla for flavor (about 1/2 teaspoon). Depending on how many parfaits are making, measurements may vary.
When tackling parfait, it’s important to have all your makings in front of you, ready to layer all at once.
Apply the first layer of chestnut spread with care, making sure not to cover the edges.
Once patted down, continue to add the remaining layers, chestnut cream, whipped cream, crumbled biscotti and repeat. Top with candied almonds and garnish with another biscotti or an almond cookie.
Looking good, but not quite finished…
Melt chocolate chips in a bowl with a little bit of cream in the microwave. Put it into a baggie, make a tiny cut, and squeeze out with vigor over the shot glasses.
BOOM!
Parfaits can be served immediately or refrigerated up to 5 hours before serving.
