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Episode 115: All Puffed Up

Posted By Jacques Pepin On September 10, 2011 @ 5:06 pm In Episodes | Comments Disabled

Jacques Pepin rolls out dough for puff pastry [1]Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookies like Pigs Ears and Sugared Puff Paste Sticks in the episode’s opening segment. The show begins with Jacques’ own method for making Fast Puff Pastry [2]. He then transforms the chilled dough into the delicious dessert, Crystallized Puff Paste of Orange [2]. The other classic recipe of Pate a Choux is demonstrated to make Choux á la Crème [3], little profiteroles filled with cream. He finishes the episode with another traditional dessert using the same dough, Chocolate Paris-Brest Cake [4], shaped for the bicycle race of the same name.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin [5].)


Article printed from Essential Pepin: http://blogs.kqed.org/essentialpepin

URL to article: http://blogs.kqed.org/essentialpepin/2011/09/10/episode-115-all-puffed-up/

URLs in this post:

[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp115-80x80.jpg

[2] Fast Puff Pastry: http://blogs.kqed.org/essentialpepin/2011/09/18/crystallized-puff-paste-of-orange/

[3] Choux á la Crème: http://blogs.kqed.org/essentialpepin/2011/09/18/choux-a-la-creme/

[4] Chocolate Paris-Brest Cake: http://blogs.kqed.org/essentialpepin/2011/09/18/chocolate-paris-brest-cake/

[5] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/

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