Essential Pepin Desserts

Jacques Pépin

Description

Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef.
 
For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking.
 
Essential Pépin Desserts is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.

Sujets

• Cuisine
• Crêpe
• Cake (gâteau)
• Cooking
• Food
• Non-fiction
• Breakfast
• Recipe
• Pudding
• Cookbook
• Realism

Informations

• Publié par: Open Road Media
• Date de parution: 06 novembre 2012
• Nombre de lectures: 14
• EAN13: 9780547394015
• Langue: English
• Poids de l'ouvrage: 419 Mo

Extrait

Essential
Pepin
Desserts
All-Time Favorites from My Life in Food
Jacques Pépin

Houghton Mifflin Harcourt Boston New York 2012
Contents
List of Videos Introduction Fruit Desserts Puddings, Sweet Soufflés, and Crepes Cakes, Cookies, and Candies Tarts, Pies, and Pastries Frozen Desserts Index Copyright
List of Videos Peeling and julienning orange skin and segmenting an orange (03:50) Removing the seeds from a pomegranate (00:50) Separating eggs (01:39) Making and piping meringue (05:09) Making crepes and crepes Suzette (07:29) Cutting parchment paper (04:56) Cutting a génoise (01:28) Making, rolling, and forming pie dough (05:25) Making, rolling, and forming sweet dough (04:00) Making and working with puff pastry (10:01) Chocolate balloons (01:56) Chocolate-covered leaves (01:27) Working with sugar: Making caramel cages and angel hair (04:13)
Introduction

Editor’s Note: Essential Pepin Desserts contains selected recipes from Essential Pepin, which was originally published in October 2011. The larger volume contains videos demonstrating essential cooking techniques and more than 700 recipes. The introduction that follows is also excerpted from Essential Pepin .
In my sixty years as a cook —as a professional chef, a husband, a father, a grandfather, an author of many cookbooks, and a cooking teacher—I have created thousands of recipes, each memorable and worthy in its own way. In Essential Pepin , for the first time, I have taken stock, reflected back over my life in the kitchen, and assembled the best in one place: the recipes I love the most.
Essential Pepin is a new book—everything has been rethought and updated—but it is familiar as well: it’s like meeting up with an old friend, because it goes back to the beginning of my culinary writing. It is “essentially” the way I have cooked as a young man, as a mature man, and, now, as an older man. It demonstrates the ways I have changed through my many books, my many moods, my many styles, from elaborate classic French cooking to fast food done my way. It shows how I have changed and learned. Like any working chef, I have always experimented with different foods and different methods. The recipes that I have created through these years are the diary of my life. I am, have been, and always will be a cook: my culinary identity defines me.
When I decided to put this book together, I believed it would be a cinch to do, an easy matter of assembling and reorganizing recipes. It turns out to have been a huge endeavor, bigger by far than writing a cookbook from scratch. Each period of my past exemplifies widely different styles and methods, from the cooking times for fish and vegetables to the amount and types of fat used, to the presentation, as well as procedures and techniques. As a result, I had a real conundrum: either leave the recipes as they were, to represent exactly a moment in time, or adjust, correct, and retest the recipes for a modern kitchen to make them usable, friendly, and current for today’s cook while retaining the spirit and flavor of the originals. I chose the second option, with a few reservations. Through all the adjustments, I have tried to keep the intrinsic quality of the recipes as they were conceived. The appetites of a young, a middle-aged, and an older man are different, but a certain continuity remains. In that context, this book represents me more today than at any other time in my life.
As I look back on my gustatory voyage, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. But while trends change, basic techniques do not, whether it’s boning a chicken, cooking an omelet, or making a chocolate goblet. Since visualizing the intricacies of some of these procedures is difficult, I taped videos to accompany this book, demonstrating techniques that are essential for the novice as well as the seasoned cook—techniques I acquired during my arduous years as an apprentice. They are meant to stimulate you and get you involved in the basics, and they will help you not only with this book, but with any cookbook you have in your home.
As I read through these recipes, they bring back vivid and sweet memories. I taste, smell, and feel the ingredients, and I see friends and family members. I recapture many joyful moments through all these many years, and I know that these food memories will stay with me for the rest of my life. One thing that will never change: the greatest meals are the ones shared and enjoyed with loved ones.
Fruit Desserts
Techniques Video: Peeling and Julienning Orange Skin and Segmenting an Orange (3:50) Video: Removing the Seeds from a Pomegranate (0:50)
Recipes “Good Lady” Apples (Apples Bonne Femme) Cheese, Apples, and Pecans with Black Pepper Apple Compote with Calvados Caramelized Apple Timbales Caramelized Apple Loaf with Apple Ice Cream Apple Fritters Spiced Apple Charlotte Poached Apricots with Sour Cream and Raspberry Sauce Baked Apricots with Walnuts Apricot Compote Broiled Bananas with Lemon and Vermouth Flambéed Bananas Banana Fritters Lemon Bananas in Crisp Shells Berries Rafraîchis Blackberries in Creamy Honey Sauce Blueberries with Brown Sugar Blueberry Crumble Cream of Raspberries and Yogurt Raspberry Trifle with Nectarine Sauce Red Wine and Cassis Strawberries Glazed Strawberries Strawberries in the Sun Strawberries with Raspberry Sauce Strawberry and Orange Coupe Strawberry Buttermilk Shortcakes Cherry Compote Cherry Summer Pudding with Port Cranberry Kissel Pecan-and-Armagnac-Stuffed Dates Figs Vilamoura Calimyrna Figs in Spicy Port Sauce Grapefruit in Nectar Broiled Grapefruit Suprêmes Grapes in Red Wine Sauce Cooked Grapes with Cream Crystallized Grapes and Oranges Mangoes with Rum Mango Symphony Mangoes and Kiwi with Pastry Cream Honeyed Rum Melon Melon in Port Wine Melon in Madeira Oranges in Blackberry Sauce Orange Cubes in Orange “Baskets” Poached Oranges Orange and Grapefruit Suprêmes Citrus and Raisin Compote Peaches in Red Wine Poached White Peaches with Almond “Leaves” Cold Peach Soup Peach Gratin Croûte of Fruit Fresh Fruit with Minted Apricot Fondue Pears in Red Wine Pears in Grenadine Pears in Espresso Pears in Chocolate Pear Brown Betty with Pear Sauce Braised Pears in Caramel Sauce Caramelized Roast Pears Pears au Gratin Pineapple in Peach Sauce Diced Pineapple with Crème de Cassis Pineapple Finale Grilled Pineapple with Maple, Rum, and Mint Sauce Potted Plums with Phyllo Dough Prune Plums au Sucre Stew of Red Summer Fruits Prunes and Grapefruit in Red Wine Sauce Rhubarb Compote with Mascarpone Rhubarb and Strawberry Coulis Rhubarb and Blueberry Nectar with Mint Jam “Sandwiches”
Techniques

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Peeling and julienning orange skin and segmenting an orange (03:50)

There is video content at this location that is not currently supported for your device. The caption for this content is displayed below.
Removing the seeds from a pomegranate (00:50)
“Good Lady” Apples (Apples Bonne Femme)
Serves 6
For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed. Inexpensive and quickly prepared, the dish can be made year round. Use an apple that will keep its shape during cooking, such as Golden or Red Delicious, russet, Granny Smith, or Pippin.
The apples look best when they have just emerged from the oven, puffed from the heat and glossy with rich color. But it’s best to serve them barely lukewarm, even though they will shrivel a bit as they cool. If you have leftovers, the apples can be reheated the next day (baste them with the juice). These are delicious served with a slice of pound cake or with sour cream.
The mixture of apricot jam, maple syrup, and butter makes a flavorful sauce. If you don’t have maple syrup, substitute granulated sugar. You could also add lemon juice and cinnamon, mace, nutmeg, or any other spice that you like. 6 large apples (2 pounds) ⅓ cup apricot jam ⅓ cup light maple syrup 3 tablespoons unsalted butter, cut into 6 pieces
Preheat the oven to 375 degrees.
Using a corer or a knife, core the apples. Be sure to plunge the corer or knife straight down so that it doesn’t miss the core (if this happens, remove any remaining seeds).
With the point of a knife, make an incision in the skin about a third of the way down each apple and cut through the skin ⅛ to ¼ inch deep all around. As the apple cooks, the flesh expands, and the part of the apple above this cut will lift up like a lid. Without scoring, the apple could burst.
Arrange the apples in a gratin dish or other baking dish that is attractive enough to be brought to the table. Coat the apples with the apricot jam and maple syrup and dot with the butter. Bake for 30 minutes.
Baste the apples with the juice and cook for another 30 minutes. The apples should be cooked throughout—plump, brown, and soft to the touch. Let cool to lukewarm before serving.
Cheese, Apples, and Pecans with Black Pepper
Serves 4
The combination of flavors here—blue cheese, nuts, and apples that have been rolled in lemon juice and sprinkled with black pepper—is delicious.
To coarsely crush whole peppercorns (creating what the French call a mignonnette) , spread them on a flat work surface and press on them with the base of a saucepan unti