Jacques Pepin Celebrates! ; 112; Bridal Shower Confections

Hi I'm Jack and I'm pretty independent but that help I'm throwing a bridal shower with some friends and I got volunteered for desserts. I've only one word for you. Mariah just a few big wide times you'd be amazed at old yet again they said you can create like an image floating Allan in Rome just felt so thin and buttery can I made it. Orange bash plans and that's layers of my rank with a frozen orange cream filling. Get this your prize you may be assured of bacon less get that food proved to Fisk 8. He's made with a rich butter cream between a layer of crunchy. It's a shark infection. Next celebrates. The pan celebrates is made possible by OXO Good Grips makers of kitchen tools that make everyday living easier and by Epicurus more than 12000 recipes on the web from one man to take your online store for especially gifts Epicurious.

Eat drink learn and buy Meyer Corp. featuring the family of cookware dishwasher safe. Analog titanium. And buy some innovative products for a healthy today and tomorrow bringing you the juice man juice extractors design from the Salton family providing products to help people make choices for healthier living. And by came real winery in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in shortening. You told me you were going to do a wedding cake or a gay German party a little thing.

My friend Jennifer is actually getting married and she's a very very good chef so I want to make something lovely and white and flowery and billowy I'm going to give you a lesson on making different cake with meringue and you can love Marine pickup the one you want. We're doing a six a cake here which is the meringue We's nuts and I'm going to be da white six A WHITE I have to just ball. Well you can use anything you can use a machine you can do it by hand you can use the standard steel ball but you can't use aluminum which wouldn't work. And if you use cup or it's the best Be sure to clean your copper with vinegar and salt. That would a CDF idea why it's enough in India why people tell you to put a few drops of lemon juice. Yeah. Couple of pinch of cream of thought are properly gifted I think you get it. All of that. That will do the same thing for what I want you to do. We have nuts year. It's all not you know by grabbing them by hand to take some of the skin out of it. OK they've been roasted in the oven about 10 minutes. A cup and a half of this. You have them over there and the little bit of starch just put

it into the machine chamber and leave it at that. From here I stopped very fast tracked up very fast to break the white. You know I think that they are not going around and then slowly you lift it up. You can hear it. I'm not touching the ball. Isn't this what you would get in trouble if you touch the ball when you were like 14 or something. Apparently the static you in the round if you tried to bore you with I mean you know I wouldn't do that to you just don't know. Look at that school of doing it by hand much faster than matches because I believe stuff that makes you have to have played it you better do your stuff. I'm going to test so I've got the haze on her knee to get tired you know. We were sitting in their cars. Now where would you like. Just in there. OK.

Just watched. Just yes go ahead changed. OK. It's just shocking how good this is not just at the beach fast but that's OK. That's that. So you see this doesn't really take long to do and now use. You know the recent spectra. We spread it out and I think I get this. You have it all over here. OK. So this you want to put that into your oven about three hundred fifty degree into that area about 20 25 minutes. And I have another one ready here anyway. That up with this thing Evan. Yes. But for that you know we need a butter cream. So here you have about a third of a cup of coffee extract your sugar. We're going to do a syrup here to do a butter cream. He's asked to cook a couple of minutes you want the cake and article you can give me the cake. That's good. You

see the scene but he stayed on the next year. You know even. That isn't good. So here I give you that and I'm going to cream this. OK quality of that in half. So this is the two sides of my cake you know. That can go on there for the thing me. To think about spying. OK OK now what we have here. You want to put your yolk in there. Just a yoke Yes OK. And then we're going to put the syrup on top of it. For. The high it comes out to be for about 10 minutes to get really tricky you know. What about that cat of text you're in no big picture but receive you want work

done really that they're OK with my butter directly in there. One corporation does the rest of the Bahraini stuff even the birth order. And my paste great dreams is likely to break down the people breakdown I'm going to get all grainy looking and at that point it's purely a question of temperature. You know what I do here with that on top of the still. Just. Just enough to want to be. Stopped melting. A little bit of your butter here on the side if you get grainy you know then. Yes just that it's nice and smooth. Creamy that's the type of thing is purely a question of temperature and OK. But a creamy region. Very often those type of cake you know you do them only

with butter cream. I don't want to put. A bit of cream and butter on that one and I think that's size here. I'll use that. Of course now I'm going to put some in a pastry bag. Clean it up. You know. You want to get the whole thing this way. You know put it then put it in the corner of your hand like this and really press. And now this is with that hand that you. OK. So all we do here. I want to do a border of little green on the outside because as you say again it's quite a reach. And may be due to creep in the center. Look at this week look for that cup for no I need to put the cream there would be fine. On this side too. And you can't put the creaming on top

getting just because they mean you're there. Yeah that's good because then you don't waste anything. I neva waste anything. You know that now this one here. Butter Cream side. Nice way. You know the rest of the economy. You thought of it. Just for you. What other think would be on it now. Yeah yeah. Put it. Away here. Yeah. Think I'm going to put. Some of my butter cream wrong. I'll be done with this sign. OK. I.

Was going to stick to it anyway. But it sticks and then. And then on the side you know it takes so long and like this. And. You know Press said like this. OK John today. Press go ahead. This is messy This is fun. Yeah but you pick up you pick up your item and again OK so your take you've read it. And then that way of course that type of cake you can put a bit of those chocolate covered espresso beans that will go into the refrigerator. I did get pretty hardy duff to set up at least an hour and so and again you cover it three doesn't pick up any other taste. OK I'm going to show you another this that I did before. And that which is here you know it's like a floating island remember often the

floating island the December one of mooring or overhaul like that you push in the water. He's when I could carry in the bottom of the pan you cook them in the mixture here. You descendant for the cake that the ottoman in it so you could have overnight in the refrigerator is perfectly fine when you're ready to go and mold it and the other caramel get tough and the nice you know you can have warm water like here. Well warm it up a little bit you know on top of the stove or into warm water so that you're not off yet so that it releases a little bit you know. With that very nice going to serve it in that big place. Yeah this is going to be just and you know what in the refrigerator I have some camel custard not a camel just our regular as we call it which go there on that so you want to get it for me. Look at that yes. In that case you know what I did. Do you know a little bit of butter when the caramel was finished your little bit of butter and a tablespoon of water and that softened my caramel you see a little

bit. But I can use that to put it on. OK I have a I have a question for you. I opened up the refrigerator and there's the most beautiful. Yes yes. OK you want to bring that cake too. Yes I do know you what it is. And this of course you know. Because I'm already that custard cream which is made with egg yolk sugar you know beautiful really beautiful. OK. This is named after your grandmother thought I'm sure you had it that your grandmother Janet and Sheila frothing at the in there. I'll put a few. Ironman maybe on top like this. Maybe I could become any more beautiful. That's a nice classic this. So here is that kick you know finished and this is great you freeze it and you put it in the refrigerator to let it defrost a little bit. And I'm going to

show you how I made that cake it sounds good. Now to make the best lines on it you're going to be flavored with orange rind and dominate with thought by doing a mooring that seeks a wide here to groove to a cup of a white and that's going to stop beating that about. Five six minutes. If you figure then we can put our mooring right in there. Around here you want to fold that like an accordion create in the corner of your hand and drive with that hand. So what I have here is just a straight and square of learning. Well maybe a bit wider than that would be the way to end it. Another one here.

This is going to be a sandwich of mooring. You can see if you have some extra mooring we can arrange a couple of extra mooring here. The rest of it we put in the center. Six big white should give us six cup of mooring. Now it's very good to use the type of recess split you that I have here so you can really spread it out into a nice rectangle that broke approximately the same thickness you see this us now to go into the oven about 200 degree and it will dry and cook for two three hours. Here when it comes out of the oven your meringue should be dry even if it's slightly yellow like that had to be brittle. That's a nice morning. So with this we're going to feel that we cream told more like half frozen. You know and for that on the 10th one of a of a cork a quart of AB cream.

I want to sort of a cup of sugar and we have to be that until it's nice and fluffy and. I think it's about ready. We're going to flavor it with orange rind because the rind of orange and the little bit of going around you which in a brandy flavored with orange you want to stir that in it I think. What if the best thing to do is to get a piece of paper about that science so you can put your moronic on top of it you know. Even if it breaks all the roads that one doesn't really matter. This is nice to have a serrated edge. Now I have to get that. Don't worry about the cranium because we're going to use it in the cake. So we put cream on top of this you know the nice part of that is that the meringue inside is going to get soft. Even in the freezer.

A bit of memorizing on top. A. Bit more cream there and now. You spread this out because you have a layer on top. Just press it into it. OK now we have to put cream around all around and on the side to make a flat cake spread that on top. But it's nice to have a piece of cardboard. Would give you about the right side for this. Now the fun part of it. You want to continue decorating it with this. Forever all of that will be frozen. Into the decoration here. You want to do it on the side or so.

And we can sometime I put all the foam type of candid dishes actually a Rolls better you could use it with a bit of a decoration. This makes it very thirsty. And basically this is it. You have to put that in the freezer and you put it this way you don't cover it. And after two three hours it gets hard when you put a piece of plastic wrap around it doesn't pick up anything and you can keep it frozen for a month off so you know nicely packed at that point but if you eat frozen a long time you should defrost it in the refrigerator about half an hour before you slice it. And on this one did then we can just do it if you want. A few of those fruits here but I think you put them after it's been frozen because if you put them at the beginning then of course it's freeze you know the fruit so you know the others are doing that kick. You can do that get weeks ahead because you do the kick.

You phrase it you know and then the day after you do another cake you freeze it and then you wrap it and you have enough for 12 15 people you know. So after you've done for five take you out for a party of 100 people to fill almost cake already. OK. Those are right. Yeah I have white teeth in it White what do you have a cup of sugar here to do obeys Mariah. Yeah I didn't do this. We're going to have for a yolk. Give me an event you know they're. OK about that good. For you. We're going to make that into a running mixture and then gently there. I guess you can hold the board for me thank you now this is what's called folding that folding. Yes.

He this is a classic big ass gap but done in a much more delicate way usually the big Alaska did with Mariah on top and this is a white beaten with a bit of the egg yolk in it and the very last week much more flavor. We're going to cut the cake. I have a cake here and that's going to be the base what kind of cake is that this is a Muslim cake so-called Either way tell me and I. And you turn the cake and the cake so that you end up. You know you understand what I was saying you know out here. You know and then you start here. You keep telling your cake until you're in the third period. And then you get the center. OK so I'm going to put that in the bottom. Like that now and the cream ice cream. Little bit of corn yak. So here it is. Now this is not going to melt. What we're going to put it in the oven. See that.

I don't get but it's going to be covered. So it's going to be about a quarter of a screen you see of that 10 people and then I put some cake on top of it. Here you see. So this sort of rocks like insulation. Yes he does like insulation but should be enough I mean you can put as much as you want but here is making YAC. All go on around the whole Bill Burton or whatever although that of course if you want to put in the alcove you can put a bit of a syrup here should get water bit of lemon juice whatever to flavor you are. And then do it with that. Now we're going to cover that. Where we're going to need a pastry back in a pretty bag. But first I have to arrange their own if you want this in a pastry bag. Yeah. If you get a pastry bag with a food he'd keep it because you want to cover. You know you're on the Rhine there.

This is the type of this you have to be absolutely already here put that in there you see. Will that help you you know if you're by yourself. OK now. I think it looks perfect. I have to use all the stuff I've in my bag now. Well you know what I need you to do you need me to get you need to call I mean you can serve that this way. We call that the volcanic like a volcano. So your price so we want the flame coming out of the world can you have the flame coming of the volcano. We need to put that in some type of receptacles here you can you have the shell of an egg. GRODIN is doing what are you doing. LEMON A half a lemon. Now what we have to do here we put the sugar. We put some powdered sugar when it comes out of the oven or so and we put that in there

and ready to go into the oven. OK. OK. About 12 to 15 minutes what 400 degree. And then you serve it right away. OK. OK let me put the beat of you get on top of it here the snow is falling in the corner. He's getting there for a month to get all of it you know ready. Yeah. It looks very hot. Being there. OK all right. Well it's this way. Oh wow. In that beautiful perfect school. Cold and hot. Please it's cold and hot. What are we going to drink with. We have a mutable stuff. We're actually going to drink a late harvest Chardonnay. But I also found a couple of other ones that I think would be fine.

They're all dessert wines they've all gone through. Noble Rot and all been bought for size this one is from bone you know and this is a balm to the news of Muscat. But you were I went in vacation with your mother right. That's what I got. You're spending the cost of friend Barry Switzer because I love what we have here we have a file and then. Yes yes this is my grandmother's cake. Very glad about that before it is really beautiful and I can make this what six eight 10 months in advance. Yeah couple of Yeah yeah. We have all of that can be done ahead except of course makes any sense to fray out of the ice cream and make your own. And that another time of the same makes you remember that yes. So this is the same with the milk butter cream. So here's to the best of her yet so happy cooking cap because. You can make all the recipes from this series in your own home by calling 1 800 4 4 1 3000 to order Jacques but then celebrates its $40 plus

shipping with 200 recipes and hundreds of how to photographs. Josh shares his secrets for creating memorable meals for holidays and special occasions. This hardcover volume features foolproof instructions helpful tips and special chapters on technique. Call 1 800 4 4 1 3000. The pan celebrates the pan celebrates is made possible by Meyer Corp. featuring the analog family of cookware dishwasher safe. Analog titanium. And bi salt innovative products for a healthy today and tomorrow bringing you the so sucky take dinnerware flatware and tableware for the home. And by real winery in the heart of California's Santa Barbara County where artisan craftsmanship

finds expression in Chardonnay. And you know our. Epicurious more than 12000 recipes on the web from Gore may and Bonetti your online store for specially foods cookware and gifts Epicurious. Eat drink learn and buy OXO good gross makers of kitchen tools that make everyday living easier. Visit us on the web at W W W E dot org. I am. A production of KQED San Francisco and.