Name: sandwiched with chocolate galettes
Yield: Makes 12
Cuisine: French
Ingredients: 25 g (scant 1 oz) ready-made white sesame paste; 12 g (⅓ oz) ready-made dark sesame paste; 180 ml (6fl oz/¾ cup) whipping (pouring) cream (30% butter fat); 120 g (4¼ oz) egg yolks (about 6 eggs); 1 quantity Chocolate Biscuit Dough (see Hollandaise Biscuits); Egg wash; 70 g (2½ oz/⅓ cup) caster (superfine) sugar; 125 g (4½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Parfait, meaning ‘perfect’ in French, is literally that – lighter and more delicate than ice cream due to the sabayon being much more aerated.

Ingredients

For the parfait

125 g (4½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped
180

Method

To make the chocolate galettes:

1 Preheat the oven to 180°C (350°F/ Gas 4). Roll the chocolate sablé dough out to 4mm (⅛ inch) depth on a lightly floured work surface and use a 5cm (2 inch) fluted cutter to cut 24 rounds from the dough. Transfer th