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
Light As Air
San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques in the tease to admire his Meringue Shells With Chantilly Cream. He goes on to entice any sweet tooth with almond flavored Macaroons, simple and frugal to make. A light Chocolate Roll comes next and last, but by no means least, Emily joins him again to make an irresistible Chocolate Soufflè Cake With Raspberry Sauce.
Commercial almond paste can be used instead of the whole almonds. Combine one 8-ounce can almond paste with just 3 tablespoons sugar, then continue as directed, adding the egg whites and vanilla.
Light, delicate, and tender, this chocolate roulade is made without flour and bakes very quickly. It is a bit fragile to roll, but the result is delectable.
Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.
Recent Comments