Jacques Pepin Celebrates! ; 103; The Choux Maker

I object and I actually think. So what's cooking but today I thought that sure you ought to make but that's true. The simple cream part of it you can turn into all kinds of sweets and figure if you're private Flickr Federals filled with pastry cream and bittersweet chocolate sauce. Yet if and flaw of being in the raspberry cavity which cream puff fritters are wonderful on their own or filled with ice cream or the savory side Parisian Yochi I wonder who'd make ad through what about group share there's a nice little cheese puff. I'll do yes but the shoe into a fluffy mashed potato. Ok mom. I don't join us for a crash course in she making next unchecked celebrates. The parent 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 going to your online store for specially foods cookware and gifts. Epicurious.

Eat drink learn and apply to the winery in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in the show today. And by Meyer corporation featuring the animal and family of cookware dishwasher safe. To. Analyze titanium. And buy salt. Innovative products for a healthy today and tomorrow bringing you this sucky take dinnerware flatware and tableware for the home. Well you know you taught me how to make bread how to make puff pastry dough how to make regular dough.

I want to learn how to make sure to make a good profit. And though a valuable and savory savory also. Yeah. So today I'm doing you a lesson in shoemaking time the shoemaker. There you go. OK. So here I have a cup of milk. You can use water also and you know some time when it's really very humid in the summer sometimes I use water so one cup of liquid and of sort. A big dash of sugar. And I want that butter to be mixed and the first of the shoemaking here that mixture is called the pan add and we use pan add to do. Through all kind of things you see the way it's melted now. Yeah well here is my flower. Don't try to put a teaspoon at the time you go inside one block though it doesn't work and you see what I use there. You're using a wooden spoon a very heavy. Spoon you know which

and you see the things look like a mess. Yeah it does. When. We come back. Into another mess now going to come back in to. Make sure we just hold together. Like this. I'm like modeling clay. Yeah. So now I'm cooking it a little bit on top of the stove. I want to dry it slightly. Why. Because it will give somebody to that plan that and you see when you see the bottom of the pan which is happening now is getting white and cakey. You see that here but if I do that. You see I have a crust here. Yeah. Let's dry out a little bit so I can stop. OK. That's one. This should cool off a little bit. Put the cover on it. On that for like a few stayed on I guess. OK that give me some. OK. So we go in there because

we do that in the food processor the best way of doing it. I didn't realize that there is here. Are Us. So let's put that directly in there. So you know you do quite a lot with this. You know with this here. I would do like a hoarder. It's a really very inexpensive you know in a restaurant. I mean that home or anywhere to do this. OK. And you see the way I fall there's like an accordion three doesn't come out. We're going to do the shoot about that side you stop and you press that's it. Yeah issue about that that size you know. Now on with this you want to press it. Stop

pressing and pull out. Yeah I want to tell here too long you do this you know. That said. So you do a bit of a slowdown. You know what I'm going to do what I want to do first the next for the Swan. OK so give me a little bit of that the window. I understand those things. I stopped it. That's enough I stopped listening. We I show you how to do this right. Yeah you know how to do it pretty well. Mine kind of fell apart but then I recovered it. So that was good. I can show you again if you have to say presents like this maybe a bit bigger. You can use that. To do a lot of thing with it. So for the neck here what you want to do you want to do a head like this. And make a pretty mess for the big ear you want to put that back in there just touch it with this and pull.

And I guess you. Try to do better on the next one. So we do our own thing. You do that and you put out like they're saying. There's an ache. You see what I do at the end also reading and I'm doing this pressing and them doing this. At the end I press down to stop it otherwise if I listed kind of lift up with me. Oh OK. You squish it down right. OK. This you know you can use water like this if you want a little bit to lighten the tail. You know to make it round there and. And nicer Actually you do also do it with this so we brush this. This is a beaten egg you know just if you really want it to be very and that's not all clothes you know you know you put a little bit of of the glaze like that on top and after that you let it dry for 15 20 minutes outside where you start drying you give

it another coat. And that's what makes it very ultra shine and shine more. This will take 30 minutes or so to cook the neck will cook probably 12 15 minutes so be sure you take them out before you don't remove your tray out this will be dry. You just grab it out. Leave your tray in the oven. Are. We doing a pastry cream. Your classy kind but a cup and a half of milk I have for it you start mixing this. Oh you're OK. I give you sugar. That's it a little dash of a needle. And then dry flour. OK you're about right now. Yes. So now my milk is boiling. Work out that's hard work you see that I told you you don't have to. To do special stuff you just have to work in the kitchen with me beat a white thing.

OK. We dilute it and as you can see here. You need to start cheese roll so that comes back to a boil. So the whole thing goes back and forth. Yeah. When that come to a board be sure you see it with the palm of my hand. You see the way you drive it here. Taught me to do that with a mission and that's what it's going to stick so go ahead. Show me that. You feel that way of thinking and it's beautiful and it's beautiful and smooth. We want to cool that of now because this is a stand up plastic pastry cream. We're making a very a rich pastry cream so we're going to add some butter in it but I don't want to add butter right away because it's still too hot. Meanwhile I'll show you those that we did. You see the way down here you have the cap. That's nice. Now the classic often is with ice cream with a pastry cream. We think of that. We check it out.

Oh it's it's kind of sick. Yes that's the way I like to go around so. But this is done with milk and sugar a lot. I want a cup cup and a half of milk and also talk about you melt it when it's boiling hot. We put a couple of a yolk in it which taken it. And feed it. That's cool enough. OK. I'm going to put my brother in there. But after a stick of butter or so. Which again you don't want to do it you don't do it. You see that Reacher of pastry cream do it right. So there what you want to do who want to stuff it with two spoon. He's. Good. And then the cap on top. Right. It's healthy to do and don't put too much at the time.

Sit here and put your hat right away. Now what's sauce in the bottom of the plate. Yeah. That's fine. Then you move your plate like this. Oh it makes a better circle. I'm going to need you know what maybe a little bit of powder should go would be very nice but you think. You have it. That looks so beautiful. And this is your real feet. So. OK we have to do this one now. OK. So what I have to do I really do show you to do a caramel cage. I'm going to put sugar in there. Just enough water to moisten the sugar. You don't want to shake your hand. You love it after it's cooking you know you do at the beginning you make your

sugar water. Be sure that it's. Diluted. You just leave it alone. You leave it alone. It's better. In this one there. The way you want to kick. You created this way. Good that part here. We're going to cut in half. We're going to put on the weighing you know. More in the bias Well that's that's why I don't know that that's not enough. More this way. This Little Wing. So here again you have to cut your way in here. Get them ready on the chair of the. Right now what you can do after what we're going to do is to flavor it with a little bit of a Blackberry preserve here. Now you put it inside. That's it. OK. Are you finished doing this nicely now but

it will take probably another four five minutes until you really get to a caramel color. So we'll just have to wait. OK you see you see the color of it. Yeah. The outside is starting a color you know you indicate by caramel color it's about 320 the gray when you get to the caramel stage. You want to get me a bowl or bowl as already been oil so this one I'm going to do on the inside. You want a nice brown color. And at that point I told you not to shake your garment but that's when I could make any difference until three hundred and ten degree heat no mess when it get to that. Temperature then it doesn't. Nothing happen to it anymore. So this sauce to cool off a little bit. I have some water here. I want to pull it off a little bit because otherwise I have to wait too long and I wanted to get fear and sometimes if you don't good enough. If the party's really good reporting you cooking and get

darker and darker and darker from time you don't want to you know. So they are by putting it out see the bottom of it. He's already. Forming a thread like that which is what I want. So you want it to be like this and I go inside in all kind of the direction here you see. Don't. Do that. 23d via media no. It's make it out there. Yeah it should. It's shrinking. You know what I mean. Because it's on the inside the camel tend to shrink when it cools off and that's why it should come out of the book. OK so the raspberry so serious very easy. We take fresh raspberry all frozen raspberry at that one doesn't make any difference because we put it in a food meal without sugar in it and then you put some raspberry preserve and then

I put some raspberry preserve in it. I don't put any sugar. So here we are. We put that in. So this is the Red Sea and so on are going to go into the Red Sea. So first you feel the beauty of this one with some frozen ice cream. OK. That's it. And then I want to put some of some of the whipped cream. I want to put the cream like this. But I want you to do. You stupid doing this way. I want you to take a neck. And neck you inside like this. OK. You do this. With you and more.

It's one like this one like the father wants to look like a duck. And the two last one this year this year I'm giving them a bit of dusting the snow in Central Park. I'm protecting the other desert. OK and you don't have of course to do the camel cage or head them face went in there and let me see that thing when I come out. It should be. Cold it's not quite cool yet. When you're old enough. Who come out you know I mean to cover the kids you want to put a couple of little flowers and it'll come I don't know if I even want to touch it it's so beautiful just like that would be A1. Yeah you know what that's that's that's in

that perfect. And they see that all swimming's wanting raspberries so we can meditate. Skiing away here. Stuff like it think yes this is old but the shoe or the cream part of that we just made a slight difference. Cup of liquid cup of flour three or four eggs that the big thing then we want to show you how to make different type of dishes with that we do it with less eggs because we're going to fry the other one we're going to poach and we don't want to expend too much. Oh but I have a cup of that cup of mashed potatoes mashed potato. It's not really not really mashed potato. It's just a massed mashed potato which is mashed sweet out. Oh so it's just boiled potato that's mass but there's no milk or nothing in there. Yeah you can take like a baked potato you know an empty inside and do that type of thing.

So this is. It. So you take it like this. About that size and they go close enough to do the thing you know so that I don't burn myself I go from going to splatter. So here we are going to be fooled. Not enough time to expand. Yeah that's kind I want. It was there you know that's going to take seven eight minute to cook OK. And in the meantime what else can we make on the one. Now we're getting to something sweet. So we bring vanilla in there. And this you know that is orange water. You really want to do just a tiny thing because this is really strong. Yeah and it's classic in that dish so if you don't like it you don't put it in it doesn't matter. Here we are. Mixing it up. OK this is I'll say on the one. And the same idea you know when is this one called in the fried their cream puff reader. You know what we called it known in French. Oh

yes. OK and we do them. Right here. OK thank you so we could do this. Now the third other one either famous dish from Burgundy in France which we call a garage and that's if you know a garage so we have a great swishy I'm going to like this already. Yes I love it. Some parmesan cheese. But break a dash of cayenne here dash. Oh so we make this. And for that you know you get this you need a tray for you need a tray because that goes into the oven. It's a different type of thing. But this is very classic. You go into. Where we do it at home but in place in billing on the end of that they give you that. For a period piece. Would you have a past. Yes. So you want to do that just

like this. All of those you can of course do it with your pastry but you know. But it's fine if it does funny shaped like this. I would not because he does a lot of cheese it's going to melt you know to a certain extent. OK one more. Well you know I mean yeah I want to show you this. Take a look at it. They start going through the stuff up turning around you know and you wander around. Well they do sometimes sometimes anybody to help like this. I will take this into the middle and the last one that we hear. Again bombs and she's. A bit of grated nutmeg. And we're going to do this then your key. And you know the barrel and I know that this the other one. I need some salt on it so let me just knowing all the time what this is. Yeah. Flour of sold which is sold

you put a few drops. You don't do it just fine grain but it give a bit of crunch and that's what you're doing. OK. So this we're going to do in the pastry bag. And as we say all of those you can do in a pastry bag. And when you're ready to go I want to put it in that direction and I want that little knife like this. I put that right on the side of it with the knife and I apply pressure and I know. You have a machine here that's. Closer. They were exactly the same size right. Absolutely. To get there with all beautiful they really are. Today I'm going to give them a bit longer than I would normally. And just make them wave bombers and cheese.

OK. I'm going to remove those. OK. It is good to drone them on that type of things because they're dry underneath. Oh so the air circulates all around. Yeah. OK so I can take these out now. Yes. Now logos are boiling now. Now they're all puffy. They get very Buffy. Those are probably one of the lighter. Oh OK I have my butter and then this. Yeah. Just flown like this. OK good then you give me a little bit of pause and she's OK. You know that I do that. That's good. So perhaps a dash of salt and pepper or maybe a bit of basal in there during that time. I want to start running that on there. You know what a lot of fodder there.

This is the other one without very light. And this my mother would say for me to pull anything like that. Would be off in here and we are on your key. And. You know you know that I didn't read the lukewarm. OK. And here we buried. The problem the feeling and the cream puff. A cream puff with a savory dish. The oven the potato freighter.

I mean but they do it and that and then we have the beautiful caramel with the floating. I mean in the Red Sea. Yeah. And then the Profiteroles in chocolate is very very cool. But that's what it is for this. This was fun. Great. And I hope. You can make all the recipes from this series in your own home by calling 1 800 4 1 3000 to order shock 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 band celebrates celebrates as made possible

by innovative products for a healthy today and tomorrow. Featuring a full line of bread man machine to make artisan bread for use in your own home. Salt will bring out the bakery and buy Kiwi a winery in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in Chardonnay and Pino Noir. And by Meyer corporation featuring the Anna line family of cookware dishwasher safe. To. Analyze titanium. And buy Epicurious more than 12000 recipes on the web from Gore man Bono I pity your online store for specially foods cookware and gifts. Epicurious. Eat drink learn shop and buy OXO Good Grips makers of kitchen tools that make everyday living easy.

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