Episode 115: All Puffed Up

| September 10, 2011

Jacques Pepin rolls out dough for puff pastryJacques 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. He then transforms the chilled dough into the delicious dessert, Crystallized Puff Paste of Orange. The other classic recipe of Pate a Choux is demonstrated to make Choux á la Crème, little profiteroles filled with cream. He finishes the episode with another traditional dessert using the same dough, Chocolate Paris-Brest Cake, 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.)

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Comments (6)

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  1. Mark in Eagle Rock says:

    This episode, like all Jaques’ TV shows are like sitting in at a master class of culinary technique. Everything is explained in everyday terms. Bravo!

  2. Nauman Khan says:

    Thanks for sharing your recipes.

  3. wayne cook says:

    great as always thank you

  4. Mpt2403 says:

    Thank you guys for producing a show so amazingly helpful and informative; especially when it comes to technique. I understand part of your intension is to make this type of food more accessible to a mass audience, but I for one prefer learning the traditional recipes and methods even if they are much more time consuming or labor intensive. For example the puff paste demonstrated here is a major shortcut from the classic method in Thomas Keller’s French Laundry Cookbook. It may very well be you get extremely similar results, but I don’t believe the results identical. I’m willing to put in 200% more time and effort for a 1% increase in quality of final product. It’s harder and harder to find educational material that refuses to compromise in order to reach a larger demographic. Short of culinary school textbooks it seems everything out there has been watered down. All of which is not to say I don’t have an extreme respect and appreciation for all of your efforts to publish the material you do; and for that, thank you.

  5. Aura says:

    THANKS for the recipe but I would like to know the amount of flour you use for this recipe

  6. I just saw this and had to find the rescpies.