Essential Pepin

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- I'M HERE WITH MY DEAR FRIEND, MY BEST FRIEND, JEAN-CLAUDE.

JEAN-CLAUDE SZURDAK AND I HAVE WORKED TOGETHER FOR OVER HALF A CENTURY, DO YOU KNOW THAT?

AND WE'RE GOING TO HAVE FUN TODAY COOKING TOGETHER.

WITH A COUPLE OF INGREDIENT FROM THE CUPBOARD, WE CAN MAKE CREPES IN MOMENTS.

YOU KNOW, BY THE TIME THE BUTTER IS MELTED, THE BATTER IS READY.

IT'S SO SIMPLE.

- VERY SIMPLE BUT VERY BEAUTIFUL.

- YES, WELL, THIS IS HOW I DID THOSE.

START BY MELTING SOME BUTTER IN A SKILLET.

WHILE IT'S MELTING, COMBINE THE FLOUR, THE EGGS, SUGAR, A LITTLE DASH OF SALT, AND ABOUT 1/4 OF A CUP OF MILK.

NOW WHISK IT UNTIL IT'S SMOOTH AND THICK.

THEN WHEN IT'S SMOOTH, ADD ENOUGH MILK TO MAKE A THIN BATTER.

NOW THAT THE BUTTER HAS MELTED, MIX IT IN, AND IN THE SAME BUTTERY SKILLET, LADLE IN SOME OF THE BATTER.

COOK FOR ABOUT ONE MINUTE AT LEAST ON ONE SIDE, AND THEN WHEN YOU SEE THAT IT'S GETTING GOLDEN, FLIP IT OVER.

AS YOU SEE, THE FIRST SIDE OF THE CREPE IS ALWAYS THE NICEST.

SO YOU FLIP IT AGAIN BEFORE DUMPING IT OUT ON A PLATE SO THAT WHEN YOU FOLD IT IN HALF OR YOU ROLL IT, THE NICEST-LOOKING SIDE WILL BE THE ONE VISIBLE.

LADLE MORE BATTER INTO THE SKILLET, MAKING SURE THAT YOU POUR IT ON ONE SIDE AND MOVE THE PAN AS FAST AS YOU CAN SO IT SPREAD OUT AND COVER THE WHOLE BASE OF THE PAN.

YOU CAN ALWAYS ADD A LITTLE MORE BATTER IF THERE IS ANY HOLES.

IF THE BATTER IS THIN ENOUGH, IT WILL FORM TINY, TINY HOLE ALL AROUND THE EDGE, WHAT WE CALL DENTELLE, OR LACE, IN FRENCH.

YOU CAN FILL THE CREPE WITH A VARIETY OF THINGS, LIKE BUTTER AND A BIT OF SUGAR OR JAM-- I LOVE APRICOT JAM.

AND YOU CAN ROLL THEM INSTEAD OF FOLDING THEM IF YOU PREFER.

YOU CAN ADD ALSO GRATED CHOCOLATE WITH A BIT OF BUTTER, AND IT'S DELICIOUS.

AND NOW WE HAVE A WHOLE TRAY OF GARNISHED CREPE WITH A BIT OF POWDERED SUGAR ON TOP, FRESH FRUIT, SOME MINT LEAF, AND IT SHOULD BE SERVED WARM OR ROOM TEMPERATURE.

THEY ARE DELICIOUS.

YOU SEE, IT WAS REALLY EASY.

- IT WAS EASY.

- NOW STAY TUNED FOR ANOTHER WAY TO FILL THESE CREPES, ALONG WITH A SIMPLE SOUFFLE AND A CAKE WITH A SURPRISE.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[upbeat string music] YOU MADE CREPE FOR ME.

THANK YOU.

YOU KNOW, YOU CAN MAKE CREPE AHEAD, AND THEY ARE FINE-- I MEAN, SEVERAL DAYS EVEN IN THE REFRIGERATOR.

YOU CAN FREEZE THEM ALSO.

BUT AS YOU SAW WHEN I MADE IT, IT TOOK MUCH MORE TIME TO DEFROST IT THAN MAKE FRESH CREPE, WHICH TAKES A COUPLE OF MINUTES.

TODAY WE'RE GOING TO USE THESE TO MAKE ORANGE CREPES SOUFFLE.

ALSO GOING TO MAKE A BAKED ALASKA AND AN APRICOT AND PISTACHIO SOUFFLE.

A LOT OF BEATING EGG WHITE TODAY.

ARE YOU IN GOOD SHAPE?

- I'M IN GOOD SHAPE.

- GOOD, GOOD.

OKAY.

SO WE'RE GOING TO START WITH THE CREPES SOUFFLE.

I THINK I'LL COOK THEM IN THIS.

THIS IS A NICE PLATTER, AND IT GOES INTO THE OVEN.

I'M GONNA BUTTER IT...

THIS WAY.

A LITTLE BIT OF SUGAR ON TOP.

AND THAT WILL MAKE A NICE BASE, YOU KNOW, LIKE YOU DO FOR A SOUFFLE, CLAUDE, RIGHT?

- YEAH, THAT'S RIGHT.

- OKAY, SO I'M GONNA PUT A LITTLE BIT OF SUGAR, LIKE, A COUPLE OF TABLESPOON, AND SPREAD IT AROUND.

IT SHOULD GO ALL AROUND.

- VERY GOOD.

- STICK ALL AROUND, AND THAT'S IT, HUH?

SO THERE, WHAT WE ARE GOING TO DO, AND IT IS VERY SIMPLE.

WE'RE GOING TO BEAT THE EGG WHITE AND ADD SUGAR AND GRATED ORANGE RIND AND FILL THE CREPE WITH IT.

SO, YOU KNOW, I'LL SEPARATE THE EGG FROM YOU, IF YOU WANT.

ARE YOU GOING TO BEAT THOSE BY HAND?

- YEAH.

- OKAY.

SO AGAIN, YOU KNOW-- BOY, YOU'RE READY.

- OH, YES.

- ONE OF THE BEST WAY FOR ME TO SEPARATE EGGS IS TO BREAK THEM IN A BOWL.

AS YOU SEE, I DON'T GO ON THE CORNER OF SOMETHING SHARP, SOMETHING FLAT, RATHER, SO I DON'T BREAK IT LIKE THIS AND INTRODUCE BACTERIA INSIDE THE EGGS AND OFTEN BREAK THE YOLK.

AND THEN WHEN YOU SEPARATE LIKE THIS, YOU GRAB THE YOLK, AND YOU CAN SEPARATE ALL OF THE WHITE, YOU KNOW?

IT'S TOTALLY CLEAN HERE.

SO YOU CAN BEAT THOSE EGG WHITE BY MACHINE, OF COURSE.

WE CAN ALSO BEAT THEM BY HAND.

WE CAN BEAT THEM IN A STAINLESS STEEL BOWL.

BUT WE ARE BEATING THEM IN COPPER HERE, UNLINED COPPER.

THIS HAS BEEN CLEANED WITH VINEGAR AND SALT SO YOU DON'T HAVE ANY OF THE GREEN STUFF, YOU KNOW, AROUND THE PIPE IN THE BASEMENT, THAT VERDIGRIS.

IT'S NO GOOD, AND THERE IS A PHYSICAL REACTION WITH THE EGG WHITE.

THE EGG WHITE IN THE COPPER WILL TEND TO ACIDIFY IT.

AND TO ACIDIFY THE EGG WHITE, IT WILL TEND TO PREVENT THE EGG WHITE FROM GETTING GRAINY, YOU KNOW?

SO... NOW I WAIT FOR YOU.

- YOU WAIT FOR ME NOW?

- YES.

- YOU SHOULD HAVE GAVE ME THE EGG WHITE BEFORE.

- SHOULD BE FINISHED NOW.

SURELY BY HAND, IT GOES FASTER THAN THE MACHINE.

I HAVE A CUP OF SUGAR I'M GOING TO USE HERE.

I'LL PUT IT IN THERE.

I THINK YOUR TECHNIQUE IS NOT-- WELL, IT'S ALL RIGHT, BUT... YOU KNOW, WHEN I WAS IN APPRENTICESHIP, IF YOU TOUCH THE BOWL WITH THE WHISK, THE CHEF WILL KICK YOU IN THE REAR END.

- THAT'S THE NASTY WAY WE'RE BORN, RIGHT?

- NO, IT'S TRUE, YOU KNOW?

HE TOLD YOU TO LIFT IT UP TO GET THE TECHNIQUE, LIFT IT UP WITHOUT TOUCHING THE BOWL.

- OKAY, I LEARNED SOMETHING.

- YOU KNOW HOW TO DO THAT?

- YEAH, YEAH.

- OKAY.

SO I'M GOING-- I HAVE... - I DON'T WANT YOU TO FALL ASLEEP.

THAT'S WHY.

- YOUR SUGAR HERE, AND I'M GONNA PUT, LIKE, A COUPLE OF TABLESPOON OF ORANGE RIND IN IT.

AND IT IS REALLY IN THE SKIN THAT YOU GET ALL OF THE ESSENTIAL OIL AND ALL OF THE TASTE MUCH MORE THAN IN THE JUICE.

SO HERE, WE USE THAT.

I'LL MIX THIS, YOUR SUGAR.

THERE YOU ARE.

YOU WANT TO SHOW THEM?

LET'S SEE THE PEAK.

YEAH, IT HOLDS A NICE PEAK.

- PERFECT PEAK, RIGHT?

- OKAY.

AND LOOK AT THAT.

JUST A LITTLE BIT OF THE RIND, YOU HAVE A BEAUTIFUL ORANGE COLOR ALREADY.

OKAY.

LET'S ARRANGE THE CREPE.

THIS.

THIS SHOULD BE ABOUT HALF OF IT, RIGHT?

THOUGH I'M GONNA BE BRINGING THEM ONE LIKE THIS, LIKE THIS, LIKE THIS.

OKAY, GO AHEAD.

I PUT MORE IN THE OTHER ONE.

THAT'S TOO MUCH.

OKAY; NO, OH, THAT'S ENOUGH.

OKAY, FINE.

HERE.

THIS ONE.

MERCI.

OKAY.

YOU CANNOT REALLY DO THAT MUCH AHEAD.

YOU CAN DO YOUR CREPE.

YOU CAN PREPARE EVERYTHING.

IF YOU BEAT YOUR EGG WHITE, BY THE TIME THEY ARE BEATEN LIKE THIS, YOU HAVE TO USE THAT WITHIN THE NEXT, MAYBE, 10, 15 MINUTES.

BUT IT CAN'T REALLY HANG AROUND FOR FOREVER.

WE'RE GONNA PUT A LITTLE BIT OF POWDERED SUGAR ON TOP OF THIS.

AND THAT'S READY TO GO INTO THE OVEN, LIKE, 375, FOR ABOUT TEN MINUTES.

CLAUDE, CAN YOU CHECK THE CREPE?

I THINK THEY ARE READY.

- OKAY.

- YEAH.

- OH, THEY'RE BEAUTIFUL.

- GOOD.

- LOOK AT THAT.

THOSE ARE REALLY... - THAT'S GORGEOUS.

- REALLY PUFFY, A BIG CREPE LIKE THAT.

YOU HAVE TO BRING THAT DIRECTLY, OF COURSE, TO THE TABLE, BECAUSE THIS IS NOT THE TYPE OF DISH WHICH CAN WAIT FOR TEN MINUTES, YOU KNOW?

MAYBE A BIT MORE POWDERED SUGAR.

- THAT'S BEAUTIFUL.

- YEAH, YOU CAN TELL.

ONE OF THOSE PER PERSON.

YOU CAN SPRINKLE, IF YOU WANT, A LITTLE BIT OF GRAND MARNIER ON TOP OF IT.

- THAT'S TO GIVE IT A BOOST, RIGHT?

- YES.

- I LIKE THAT SORT OF A BOOST.

- YOU WANT A BOOST LIKE THIS, YOU KNOW.

DO YOU WANT A-- - HALF OF IT.

- I'LL SERVE ONE LIKE THIS.

- OH, MY GOD, LOOK AT THAT.

THIS IS BEAUTIFUL, JACQUES, ABSOLUTELY BEAUTIFUL.

- THIS IS HOT.

BUT I WANT YOU TO TASTE IT, SO I'LL BREAK ONE LIKE THIS.

I KNOW THERE IS NOT ENOUGH GRAND MARNIER FOR YOU IN THERE.

YOU SEE, THE SOUFFLE MIXTURE WILL BE JUST RIGHT.

- YEAH, IT'S COOKED, PERFECTLY COOKED.

- GO AHEAD.

I'LL TASTE IT FROM HERE, MINE.

GOOD, HUH?

MORE GRAND MARNIER FOR YOU?

- NO, NO.

- OH, OH.

OKAY.

AND THIS IS THE ORANGE SOUFFLE CREPE.

AND NOW WE'RE GOING TO DO A BAKED ALASKA.

YOU REMEMBER THE WAY IT WAS CALLED IN FRANCE, CLAUDE?

- IF I REMEMBER, IT WAS OMELETTE NORVEGIENNE.

- THAT'S RIGHT.

- OKAY, GOOD.

- OMELETTE NORVEGIENNE, YES.

SO WE USED TO DO THAT WHEN WE WERE A KID, AND IT'S AN ICE CREAM.

BASICALLY YOU PUT THE CAKE AROUND, AND YOU PUT, OF COURSE, SOME MERINGUE AROUND IT TO DO IT.

AND DO YOU WANT TO PUT THE EGG TO BEAT IN THERE?

WE HAVE SIX EGG WHITE, CUP OF SUGAR.

SO WHAT I'M GONNA DO IS TO PUT THAT ON TOP HERE.

AND FIRST... [mixer whirring] I'M GONNA PUT A BIT OF COFFEE HERE.

AND GIVE ME SOME SYRUP THERE.

A LITTLE MORE.

THAT'S IT.

SO THE POUND CAKE-- YOU WANT TO CUT YOUR POUND CAKE, PUT SOME SYRUP ON TOP OF IT.

IN THAT CASE, IT'S COFFEE AND MAPLE SYRUP, AND THE ICE CREAM WILL GO ON TOP OF THAT.

YOU CAN DO THAT AHEAD.

I MEAN, YOU CAN DO THAT THE DAY BEFORE.

DOESN'T REALLY MATTER THAT MUCH.

THAT'S IT.

I'M PUTTING THIS HERE.

THE OTHER ONE.

SO YOU ADD YOUR SUGAR TO THE EGG WHITE.

I MEAN, IT'S REAL EASY, A MERINGUE, YOU KNOW, THAT WE ARE DOING.

[mixer whirring] OKAY.

WE CAN HAVE THAT HERE.

CAKE AROUND.

MORE CAKE HERE.

PIECE OF CAKE AT THE END.

GOOD.

AS I SAY, YOU CAN DO THAT AHEAD.

YOU CAN PUT THAT BACK IN YOUR FREEZER NOW AND KEEP IT FOR EVEN A COUPLE OF DAYS.

WE ARE READY FOR THAT?

- YEAH, READY.

- YOU WANT TO PUT THAT IN A PASTRY BAG?

OKAY, SO I CUT THE END OF IT.

I'LL GIVE IT TO YOU WITH A FLUTED EDGE LIKE THIS, RIGHT?

- YEAH, SOMETHING LIKE THAT, YEAH.

- OKAY.

HERE WE ARE.

FIRST...

I'M GOING TO PUT SOME AROUND IT WITH A SPATULA.

SO YOU WANT TO PUT SOME IN THERE?

- YEAH.

- PUT THAT IN THERE.

- I WILL DO THAT.

- I'M GOING TO PUT MERINGUE ALL AROUND.

OKAY?

NOW I'M GOING TO COVER IT.

SO NOW I HAVE A LAYER OF THIS.

WE CAN DO SOME DECORATION WITH THE PASTRY BAG.

NEED THE CORNER.

NEED THE CORNER.

AND THAT'S READY TO GO INTO THE OVEN.

BUT, YOU KNOW, YOU CAN PUT THAT IN THE FREEZER NOW AGAIN AND TAKE IT FROM THE FREEZER DIRECTLY INTO THE OVEN.

THAT'S USUALLY THE WAY IT'S DONE.

[tapping] A BIT OF POWDERED SUGAR, AND THAT'S IT.

OKAY, WE PUT THAT IN.

I THINK YOU CAN BRING THE BAKED ALASKA.

THAT'S IT.

OH, BOY.

THAT MAKES AN IMPRESSIVE DESSERT, YOU KNOW, AND RELATIVELY, AS I SAID, YOU CAN HAVE YOUR ICE CREAM.

[tapping] YOU WON'T HAVE TO DO YOUR ICE CREAM, EVEN YOUR POUND CAKE.

WE USED TO DO A VOLCANO HERE BY PUTTING HALF A SHELL OF EGGS OR AN EMPTY HALF OF A LEMON HERE AND PUT HOT ALCOHOL IN IT AND FLAMBE IT SO IT WOULD BE LIKE A VOLCANO, WHICH IS A VERSION OF THE BAKED ALASKA.

GET THE CENTER OF IT.

THE OUTSIDE HAS A LOT OF ICE CREAM.

OKAY.

SO YOU CAN SEE YOUR ICE CREAM HERE.

OOP.

PUT THAT AGAINST IT.

THANK YOU.

FANTASTIC.

YOU DID A GREAT JOB.

[laughing] I HAVE IT ALL OVER MY HAND.

BUT IT'S OKAY.

DO YOU WANT SOME GRAND MARNIER ON TOP OF THIS?

- NO, NO, NO.

- NO, OKAY, HERE, HERE.

SEE, THE ICE CREAM NOW IS SOFT.

IT'S SOFT IN THE CENTER, AND IT CAME OUT OF THE FREEZER.

THEN YOU HAVE THE BISCUIT, THE BISCUIT AROUND.

YOU KNOW, IMBIBE IT WITH-- EITHER YOU CAN PUT ALCOHOL, BUT I PUT COFFEE AND MAPLE SYRUP AND THEN, OF COURSE, THE MERINGUE.

OLD CLASSIC RECIPE, HUH?

- THIS IS SORT OF THING WE DON'T DO ANYMORE.

- YEAH, THIS.

- THE PASTRIES.

- BUT WE JUST DID IT.

THIS IS THE BAKED ALASKA.

AND NOW WE'RE GOING TO MAKE AN APRICOT AND PISTACHIO SOUFFLE.

THIS ONE, WE'RE GONNA MAKE IT WITH DRY APRICOT, A BEAUTIFUL DRY APRICOT HERE.

THOSE ARE REALLY NICE.

THEY ARE SOFT TOO.

AND BASICALLY WHAT YOU DO: PUT THEM IN THERE.

COVER THEM WITH WATER, YOU KNOW.

BRING IT TO A BOIL, AND YOU BOIL THEM 15, 20 MINUTES, YOU KNOW, SO THAT THEY SWELL UP A LITTLE BIT IN THE WATER.

AND THIS IS BASICALLY WHAT I HAVE HERE.

SO... WE ARE GOING TO DRAIN IT OUT.

HERE.

AND, CLAUDE, CAN YOU EMULSIFY THAT?

WE'RE GONNA PUT THAT IN THE FOOD PROCESSOR.

- OKAY.

- OKAY, YOU ARE READY THERE?

AND I JUST WANT TO PUT THIS IN THERE WITH A LITTLE BIT OF KARO SYRUP, YES, LIKE, 1/3 OF A CUP.

ABOUT 1/4, 1/3 OF A CUP.

THAT'S IT.

WE ARE GOING TO DO THE PISTACHIO HERE, WHICH HAVE BEEN PEELED.

THEY ARE BEAUTIFUL.

SO WE'LL CRUSH THEM A LITTLE BIT.

THEY CAN STAY WHOLE.

YEAH, JUST CRUSH THEM A LITTLE BIT.

AND THEN I'M GOING TO BEAT THE EGG WHITE.

WE HAVE FIVE EGG WHITE HERE OR SIX, YOU SEE?

THAT'S A CUP OF EGG WHITE.

SIX EGG WHITE IS A CUP OF EGG WHITE.

YOU WERE TELLING ME SEVEN.

NO?

- THAT'S WHAT, UH... THAT'S WHAT I HEARD.

- SO I'M GOING TO BEAT THE EGG WHITE.

YOU CAN EMULSIFY THAT UNTIL IT'S NICE.

AND I START THE EGG WHITE FAST.

ALWAYS START FAST TO BREAK--TO BREAK THE WHITE SO THAT IT'S LIQUID.

AND THEN AFTER, SLOW.

YOU CAN HEAR MY EGG WHITE FALLING ON ITSELF.

[egg whites slopping] SEE, YOU DON'T HEAR THE BOWL.

IT'S OKAY.

SO HERE YOU DO, BUT YOU WANT TO CRUSH THE PISTACHIO A LITTLE BIT.

- YOU'RE STILL GOING TO BE HERE TOMORROW.

I CAN SEE THAT.

- THEY ARE PRACTICALLY FINISHED.

- HO, HO, HO.

- DID YOU BEAT THEM WITH ONE HAND OR TWO?

- BOTH HANDS.

- OKAY.

- WOW.

- BUT THIS IS A MOTION WHICH IS RELATIVELY IMPORTANT, BECAUSE, YOU SEE, CLAUDE IS GOING TO BEAT SOME CREAM FOR ME, I HOPE.

AND THE CREAM, BASICALLY YOU GO BACK AND FORTH THIS WAY.

YOU DON'T REALLY BEAT INTO THE CREAM.

BUT THE EGG WHITES, YOU LIFT THEM UP.

SO YOU CAN PREPARE YOUR CREAM, BUT I'M GOING TO NEED YOU TO MIX THIS IN THERE.

- YEAH, YEAH, I'M READY WHEN YOU ARE.

- SO YOU CAN TAKE THE-- TAKE THE CUTTER OUT.

[whisk clattering] AND YOU BETTER GIVE ME A BIT OF THE MIXTURE, AND I'LL FOLD THE REST IN IT.

NOW, WHEN THEY HOLD THAT PEAK, YOU KNOW, LIKE THIS, WHICH IS A MUCH BETTER PEAK THAN YOU, BY THE WAY-- - BECAUSE THE EGGS WERE DIFFERENT.

- YOU GO ROUND AND ACROSS TO TIGHTEN THE WHITES, YOU KNOW, LIKE THIS.

OKAY, SO YOU PUT, LIKE, 1/3 OF IT, YES, OR 1/2 OF IT, AND YOU MIX IT WITH A WHISK, USUALLY, ON A SOUFFLE.

AND YOU DO THAT TO LIGHTEN THE MIXTURE.

NOW THE MIXTURE IS LIGHTENED MORE.

YOU CAN PUT THE REST IN IT.

- READY?

- YEP.

AND FOLD IT IN.

CAN I USE THAT?

- YEAH, OF COURSE.

- WHEN YOU FOLD LIKE THAT, ACTUALLY, YOU KNOW, YOU DON'T TURN AROUND WITH THE SPATULA.

YOU MOVE THE BOWL ROUND AND ROUND.

BUT THE SPATULA, THE MOVEMENT REMAIN THE SAME, YOU KNOW?

OKAY.

THEN NOW WE BUTTER THE MOLD.

- DO YOU NEED PISTACHIO NOW?

- OH, YEAH, I FORGET THE PISTACHIO.

- YEAH.

- YES.

THAT'S GOOD.

- READY TO MOLD?

- OKAY.

SO HERE...

DOESN'T REALLY MATTER WHAT YOU PUT IN IT, BECAUSE YOU MAKE IT TURN LIKE THIS, AND WHATEVER STICK TO IT STICK TO IT.

SO THAT, OF COURSE, YOU DO IT AHEAD.

IN FACT, YOU SHOULD DO IT AHEAD TO HAVE IT IN YOUR REFRIGERATOR, SO NICE AND COLD.

SO WE WORK THE SOUFFLE MIXTURE HERE.

OKAY.

MM.

AND... WITH A SPATULA...

THERE IS DIFFERENT WAY OF FINISHING IT UP.

THIS ONE, I'LL DO IT STRAIGHT.

AND THEN AFTER, YOU MARK IT THIS WAY.

THAT'S IT.

AND WITH YOUR THUMB, YOU CLEAN THE EDGE LIKE THIS SO IT STARTS STRAIGHT.

THAT'S IT.

WE PUT THAT ON A COOKIE SHEET.

AND IT IS READY TO GO IN THE OVEN, ABOUT 30 MINUTES OR SO, 25, 30 MINUTE AT 350, 375.

SO DID YOU PUT VANILLA IN IT?

OKAY, I'M PUTTING A TOUCH.

- A LITTLE BIT.

- OKAY, GO AHEAD.

SO IT'S PRACTICALLY FINISHED.

YOU HAVE THE SUGAR IN IT, RIGHT?

- YEAH.

- YOU'RE SURE?

NO, YOU DIDN'T HAVE THE SUGAR IN IT.

SEE?

GOT TO CHECK YOU OUT.

- OKAY, NOW WE HAVE EVERYTHING, RIGHT?

- WE HAVE EVERYTHING.

IT'S ABOUT CREAM?

- IT'S ABOUT ENOUGH, NO?

- I LIKE IT A LITTLE MORE.

- DO YOU?

- SO YOU SEE THE WAY HE STIR IT LIKE THIS, NOT REALLY BEATING INTO IT.

AND THAT NOW, YES.

NOW IT'S NICE, THAT TYPE OF CONSISTENCY, JUST NICE AND CREAMY, NOT TOO THICK.

OTHERWISE, WHEN YOU MIX IT, IT HAS A TASTE OF BUTTER RATHER THAN SWEET CREAM, LIKE IN A MOUSSE AUX CHOCOLATE, CHOCOLATE MOUSSE, YOU KNOW?

OKAY.

ENLEVE LA PLAQUE.

OKAY.

HERE WE HAVE BEAUTIFUL PISTACHIO AND APRICOT SOUFFLE.

A LITTLE BIT OF POWDER SUGAR JUST AS A FINISHING TOUCH.

AND AS YOU KNOW, YOU SHOULD WAIT FOR SOUFFLE.

THEY DON'T WAIT FOR YOU.

SO TO SERVE IT, USUALLY YOU SERVE IT FROM THE SIDE.

AND A BEAUTIFUL... BEAUTIFUL COLOR HERE OF MY SOUFFLE.

CAN SEE THE INSIDE OVER THERE.

A BIT OF YOUR WHIPPED CREAM BE ON THE SIDE HERE, RIGHT?

- MM-HMM.

- MAYBE A FEW PISTACHIO ON TOP OF IT.

- WOW.

LOOKS GREAT.

- YOU KNOW, THAT SOUFFLE IS TERRIFIC COLD.

YOU LET IT COOL OFF, AND IT DEFLATE, NOT LOWER THAN WHAT YOU PUT TO START WITH.

YOU CAN CUT IT INTO SLICE OR SCOOP IT OUT.

WITH A BIT OF CREAM, IT'S TERRIFIC.

AND THIS IS THE APRICOT AND PISTACHIO SOUFFLE.

DO YOU WANT TO TASTE IT?

- OH, YES.

- HERE.

PICK IN IT.

COOKING WITH YOUR BEST FRIEND OR WITH YOUR FAMILY IS A GIFT.

I HOPE THAT YOU WILL MAKE THESE DISHES FOR YOUR FRIENDS AND THE ONES YOU LOVE.

HAPPY COOKING.

- OH!

[upbeat string music] Captioning by CaptionMax www.captionmax.com - HAPPY COOKING.