Parfait Basic Recipe, Part 1 – Example: Cointreau Parfait

Place the cream in a baking bowl, where it will be whipped later, in the refrigerator to cool.

Bring the water and sugar to a boil in a small, wide saucepan and simmer over low heat until the sugar is completely dissolved. Then cool the sugar syrup.

Tips for beating on a water bath: to be able to perfectly beat the egg yolks and sugar syrup, a baking bowl with a round bottom is preferable. The baking bowl is placed on a saucepan – in which there is three fingers of water ~ which on the one hand is so large – or so small – that the baking bowl sits well on the rim of the saucepan, but which on the other hand must nevertheless have a certain height so that the baking bowl does not come into contact with the water in the saucepan at any time. This is because the quietly simmering water is only meant to release enough steam to heat the baking bowl and allow the eggs and sugar syrup to combine into a cream by beating at the same time. If the baking bowl came into contact with the hot water, it would inevitably cause the eggs to stiffen.

So, whisk the eggs and sugar syrup in this way until the volume has multiplied and an airy cream has formed. The ideal state is reached when there are clear traces of the whisk in the cream and the cream no longer falls from the whisk.

This process can take 10 to 15 minutes.

The perfect result is achieved by

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