Goo Goo Pie Parfaits

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired by the Goo Goo Cluster candy bar. The dessert’s creator, Rebecca Masson, is known for reimagining childhood sweets with exquisite French technique.

Slideshow: Pudding Recipes
  • Total Time:
  • Servings: 8
  • Time(Other): Plus 3 hours chilling

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Ingredients

crémeux
  • 14 ounces milk chocolate, finely chopped (3 cups)
  • 3 1/2 ounces dark chocolate, finely chopped (3/4 cup)
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 cup whole milk
  • 1 cup heavy cream
peanut-caramel sauce
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1/4 cup water
  • 2 tablespoons whiskey
  • 1 cup salted roasted peanuts (5 ounces)
  • Flaky sea salt, whipped cream and grated chocolate, for garnish

How to make this recipe

  1. Make the Cremeux

    In a large bowl, combine the 2 chocolates. In a medium bowl, whisk the egg yolks with the sugar until well combined.

  2. Make the Cremeux

    In a medium saucepan, bring the milk and heavy cream just to a simmer. Whisking constantly, slowly drizzle half of the hot milk into the egg mixture. Pour the milk-egg mixture into the saucepan and cook over low heat, stirring constantly, until the custard is thickened enough to coat the back of a wooden spoon, 12 to 14 minutes. Strain the custard into the bowl of chocolate. Stir until the chocolate is melted and the crémeux is smooth. Spoon into eight 1-cup jars or ramekins. Chill for 3 hours or until set.

  3. Meanwhile, Make the Sauce

    In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from
    the heat. In a large saucepan, combine the sugar, light corn syrup and water and bring to a boil. Cook over moderate heat, swirling the pan occasionally, until the sugar dissolves and a golden amber caramel forms, 10 minutes. Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth. Let the sauce cool to room temperature, 1 hour. Stir in the whiskey and peanuts.

  4. Meanwhile, Make the Sauce

    To serve, spoon the peanut-caramel sauce over the crémeux and garnish with sea salt, whipped cream and grated chocolate.

Make Ahead

The crémeux and peanut-caramel sauce can be refrigerated separately for 3 days. Let come to room temperature before assembling.

Photo © Christina Holmes Published October 2014





483892 recipes/goo-goo-pie-parfaits 2014-09-12T19:09:57+00:00 christmas|halloween|american|desserts|puddings-and-custards|8|make-ahead|staff-favorite october-2014 recipes,goo-goo-pie-parfaits 483892
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