Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
Classic Conclusions
Crêpes a la Confiture are a childhood favorite of many a Frenchman including both Jacques and his best friend of 50 years, Jean-Claude. Jacques quickly makes the crepe batter for this tasty dessert as a step-by-step demonstration in the same time that it takes to heat the pan. The show continues with Orange Soufflé Crêpes that are baked until puffy in the oven. A spectacular Baked Alaska follows using simple ingredients that must be served straight from the oven because of the treat’s hidden frozen center. The show ends on a light note with a simply delicious Apricot and Pistachio Soufflé.
Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive.
Made from a puree of dried apricots, egg whites, and crushed pistachios, this intensely flavored soufflé is sweetened by the corn syrup in the puree, which also helps the soufflé hold together during cooking and prevents it from cracking./blockquote>
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