Brioche and Caramel Parfait Sandwich

Julia Taylor

Cook Time 30 mins + refridgeration

Servings 4


4 egg yolks
150g caster sugar
275ml pure cream
pinch sea salt flakes
1 loaf brioche
20cm Square cake tin, to freeze the parfait


For the parfait, beat yolks in a mixer until pale and creamy, about 5 minutes. Cook the sugar to medium caramel in a saucepan and deglaze with 75ml hot cream, whisking off heat until smooth. Turn the mixer to low speed and slowly pour the caramel down the side. Whip for a further 7 minutes. In a separate bowl, lightly whip the remaining cream and fold through the caramel mixture. Salt to taste and pour into a lined, square cake tin. Freeze until solid. Cut into four 5cm squares with a hot knife and pop back into the freezer for 10minutes. Cut eight 5 x 5cm slices of brioche and butter lightly. Place on either side of the parfait squares and toast lightly in a frypan, over medium heat, until golden. Serve immediately.


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