- Hi, I'm Jacques Pepin.

- And, I'm Claudine Pepin.

Papa, I have some news.

I'm throwing a tea party for 10 of my friends.

- That's wonderful, Titin.

- [Claudine] I thought I'd start with a petit four, with a cookie dough crust and a almond butter topping.

Then, some candied lime and orange peels, dipped in both white and dark chocolate.

- [Jacques] And, you could do caramelized puff pastry sticks and a flaky Parmesan cheese straw, it's made from the same puff pastry - [Claudine] And, homemade chocolate truffles with three fillings, orange, coffee rum and cognac almond.

- And, when it is get together?

- Well, it's at the usual time.

Four o'clock today.

(laughs) Will you help me?

- I better preheat the oven.

I hope you join us.

It's tea four 10.

- Next, on Jacques Pepin Celebrates.

- I'm gonna show you how to do a lot of little sweet things today.

From chocolate truffle to Zimfour.

You know, after Gloria Zimmerman?

- Yes.

- That's her specialty.

And, candied orange rind.

So, you know, one of the first things we do, we're going to julienne this to candy it.

Well, half candied.

- Okay.

- So... (knife slicing) So, you are looking at me.

- I could do it.

- You could do it.

I know.

So, put all of those that, I have boiling water here.

- [Claudine] I put this in the boiling water.

- [Jacques] Yeah.

- You blanche this.

That is, you put them in water, even if only in tepid water out of the tap, you bring them to a boil and boil them 10, 15 seconds.

That take the bitterness out of it.

It's boiling now.

When it's like this, the best way you actually drain it, under, look at the color of the water.

- [Claudine] Wow.

- You see the discoloration and that bitter.

If you really take thick piece of the skin, you blanch them twice.

- Oh.

- It takes more of the bitterness.

Best way now, you should run them under the water.

(pan clanging) Put it back in there, you know, and then we start cooking it now.

That's a third of a cup of sugar, (pan clanging) with a third of a cup of water here.

And then, (pan clanging) you wanna boil that four, five minute, until it starts slightly gooey.

Okay.

(pan clanging) You see, it's kind of transparent- - [Claudine] Yeah.

- This syrup is kind of syrupy and it's nice.

It's not completely candied, you know, you can candy them more.

But for us, we want them about this way.

(spoon scraping) And, that now, we're going to mix it with raisins, butter- - [Claudine] Butter.

- [Jacques] And, some nuts.

- Do I put the cream in now?

- Yeah.

Yeah, yeah.

Go ahead.

(spoon scraping) Okay.

So, this is the top of that little thing we call Zimfour.

And, now we have to do a dough for it.

Now, here you have your flour.

- [Claudine] Flour.

- Sugar.

- [Both] Butter.

- [Both] Egg yolk.

One egg yolk.

And then, you can turn it on.

(blender motor running) Yeah.

About a good tablespoon of water.

(blender motor running) Ah, that's it.

See, this is a soft dough, like a cookie dough type, you know.

So, let's spread it on top of this.

I want to have it kind of rectangle.

Let's put a piece of plastic wrap on top, you know.

(hand patting dough) I like to touch it, you know.

(Claudine laughs) Okay.

You wanna roll it?

- [Claudine] Yeah.. - Go ahead.

So, you don't wanna press too much.

Go ahead.

Press back and forth.

Good.

Okay.

Probably a bit longer than that.

Maybe I would, would I fold the- - You're beautiful in your oval there.

- Thank you.

If you wanted a square.

(laughs) - I'm just hitting like this, you know.

(hand patting dough) So, okay, this goes into the oven and about 10, 12, minute, 15, until it's nice and brown.

(utensils clanging) (oven tray scraping) And, I have one here.

Okay.

And, this is on top of this.

You see this one here?

- Just this whole mixture?

- Yeah.

So, go ahead, start spreading it out.

(spoon scraping) If you let it- - Did you wanna bring it all the way to the edge, or just almost to the edge?

- Oh yeah.

No, no.

To the edge, you know.

Okay, Titin.

- [Claudine] Now, this- - Now, remember that the dough is already cooked underneath, that goes back again to cook for another 15, 20 minute.

And, I have one here, which is cooked.

- [Claudine] Ooh.

- I did a bit of a border here.

- Oh, okay.

- And, it's cold, so it's dry.

So, take it out.

I'm gonna cut it on this.

(utensils scraping) But, before that I want to put some chocolate in it.

And, (Claudine humming) you can do white chocolate, brown chocolate.

Brown chocolate.

- Hey.

(laughs) Okay, that's enough.

We don't see the thing anymore.

(laughs) - But, it's fun.

(knife chopping) - Okay.

See here, I have done a little bit of a border.

If I don't do any border, then there is no trimming.

Because, there's no trimming, there is nothing for the dishwasher, you know.

(Claudine laughs) Oh, they're very good.

(lips smacking) - Mm.

Tasty.

- Mm.

Oh, it's good.

- No, in between.

Okay.

A big one in the middle.

That's it.

And, here it is, our Zimfour with chocolate on top and raisins and whatever we put in it.

- [Claudine] Good stuff.

(bright music) - Okay, we're gonna do the same thing here, a big strip of orange.

And again, we take only the top part of the orange.

- [Claudine] All right.

- Same thing with lime.

Oh.

- [Claudine] Oh.

- You do the same thing with lemon.

You know, you can do any type of citrus fruit, tangerine, lemon, lime.

- [Claudine] Mm.

- Cover them with cold water again, blanch them to get the bitterness out of it.

Put it back into those little containers, sugar.

And, this is cooked a bit longer, so that it's really candied, you know.

- It's very candied.

- You see the way it is candied all the way there?

- [Claudine] Yeah.

- We put that in dry sugar, like this.

You want to separate them in your sugar.

So, take a couple of yours, and I do the same thing here with my orange, you know.

When they are separated, what you want to do is to saturate them with sugar.

Meaning that you want to dip them in sugar, you see on one side and the other, Claudine.

- [Claudine] Oh.

- And, press them.

And, you continue pressing them until they don't absorb any sugar anymore, you know.

Okay.

Now, this is great to give to friends.

You know, I tell you another thing, you can even get the juice in the morning for your breakfast.

And, first you get the skin out.

Okay.

So, this should dry for, oh, 15, 20 minute, half an hour.

They're practically dry now.

But then, you can serve them as such.

Now, if you want to be a little fancier, then we dip them in chocolate.

We dip them at the end, you clean up a little bit at the back, and you put that on parchment paper.

- Okay.

- You know, so they won't stick.

So, you go ahead with the- - I'm gonna do the orange in the dark chocolate, right?

- Yeah.

The orange are in the dark chocolate.

And, I'm doing lime in the white chocolate.

But, I like dark chocolate, right?

So this, you would want to put in your refrigerator now, within 10, 15 minute it's going to harden.

It would even harden outside.

- Here are some that are already cooled.

- Those are cool.

(tray clanging) - Switch one.

- As you can see, those are hard now.

And, they really don't stick to the paper at all, so.

Let's arrange them.

(tray scraping) Let's put, like, a flower, all right?

That's it.

- [Claudine] There we go.

- And then, there is another thing that we do too, which we have here, and this is the petal of pansy or violet.

And, the same thing you saturate in sugar, but first you dip them into egg white.

Just plain egg white.

You break an egg white, the egg white is liquid.

Even, you brush it on it or you, you've done that, you can remember.

- Mm-hmm.

Yeah.

- And, that's a very nice decoration type of thing.

So, we could put that in the center.

- [Claudine] Very, very pretty.

- They are very nice to eat also, yeah.

Okay.

- Yeah.

- Good.

- [Claudine] Mm.

- And, this is our candied lime and orange peel.

Puff paste, Titin.

- Puff paste.

- One day I'm gonna show you how to do puff paste from scratch, you know.

It's a beautiful dough to do.

And, with that, I wanna roll that slightly thinner than that.

And, this is just plain puff paste that I've done.

And, you want it, you want it a bit thinner, you know, and a bit longer.

You want it about the length of your tray.

What we want to have here, you can mix that, this is half a cup of - [Claudine] Parmesan.

- [Jacques] Parmesan cheese.

I have a tablespoon of paprika here.

- [Claudine] Mm-hmm.

And, some cayenne.

- [Jacques] And, a little dash of cayenne here.

(humming).

That's it.

- Now, would you put salt and pepper, well, no, you wouldn't put salt because of the cheese.

I mean, that doesn't- - Yeah.

Yeah, you need a little bit of salt.

in there.

- [Claudine] Oh, really?

Okay.

- Yes.

Well, even a bit of pepper if you want, okay, in addition.

Okay, so I want to put a little bit of a... - Would you like this?

- Well, no, this goes faster.

(Claudine laughs) Okay, now it's nice, I think.

Just give me about half of it on top of this, I will have, because I have to do the other side, remember?

- [Claudine] Okay.

- Just sprinkle it like this.

Mm-hmm.

Mm-hmm.

- [Claudine] Okay, what?

- No, no, that's good.

That's good.

- [Claudine] That's about half.

- About, yeah.

Still a little bit of flour, so it doesn't stick, you know, when I turn it this way.

Wait a minute.

- All right, so this goes- - I'll go wash my hand.

- And, I'll keep doing this.

- Put it all over.

Yeah.

Okay.

- Okay.

Now what?

- Well, now we have to cut it, you know.

I can even fold it in half like that to help cut it.

- See, I consider that to be very brave.

If I did that, the whole thing will stick together and never come back apart.

- Well, here is what happen here.

I want you to extend it like this and I want you to stick it, you see, to the side, like this, and to the side here?

- Okay.

- You know why we're doing this?

Because, otherwise it will have a tendency to twist all over the place and to shrink.

All right.

So, you do that, you serve that with consomme, you serve that with a lot of different things, you know.

A bit closer together, Claudine.

See, they are not going to expand.

They are not going to get wider.

They get up, the puff paste.

- Oh.

- So, I want you to do only half of the tray, because I wanna show you another thing.

You see this here?

She's another type of sacristain, you cut it in the middle like this.

- [Claudine] Mm-hmm.

- And, yeah, then you fold it right through, you know, to do this.

- [Claudine] Ooh, I have never understood how that was done.

All right, do it again.

- No, you do it, here.

- Okay, this goes through here.

- [Jacques] Put it back in the hole.

That's it.

- [Claudine] And, I- - [Jacques] Then, pull it through.

Yeah.

- [Claudine] Oh.

- [Jacques] Boy, you're a genius.

- Oh, yeah, that's me.

(laughs) - Okay.

- So, I put these on the tray?

- Well, I need the space, because- - Okay.

- ... here is what I want to show you how to do, the sacristain, when they are twisted.

You see, I put my hand this way and this way- - [Claudine] Mm-hmm.

- [Jacques] ... and go this way here, this way.

And, I do this- - [Claudine] Oh.

- ... either way, it's twisted there.

Now, we do this one and we twist.

- And, it's still never gonna expand, it's only gonna go up, so.

- That's it.

So, again, you know.

You see, you have this, grab them a little bit here so they are a bit thicker and roll them with your hand lightly.

And this one, yeah, you see.

You can do them more, less.

- [Claudine] I like that.

Can I try one?

- Yes.

Okay.

- Okay.

So, I go like this.

- [Jacques] Okay, that's fine.

Like this.

That's it.

- [Claudine] How come mine's retarded?

- Oh, no, that's good.

Yeah.

That's very good for the first one.

So, this is our sacristain.

Usually you would want to put that in your refrigerator.

Again, the puff paste has been worked, it's kind of, get elastic, you want to let it rest, to relax the gluten in the flour, that is the elastic part of the flour.

You can even put that in the freezer, directly into the oven after.

That goes well for that.

- [Claudine] Oh, wow.

- Puff paste is great in the freezer.

Okay, so this, we are going to do a caramelized puff pastry stick.

You know, the classic way is to do it this way, which I have here, which is already folded.

You can see here it's folded like that.

- [Claudine] Hm-hmm.

- It's brought together, it's folded, folded, folded and it get together like this.

- [Claudine] Yeah.

- And, this is rolled in sugar.

- Oh, okay.

- You cut it this way.

(knife slicing) - So, first there's a flat piece of dough and then, there's a bunch of sugar and then, it's folded?

- [Jacques] Okay.

- I'll open it.

- Okay.

- You see the dough, it open this way.

Huh?

- [Claudine] Mm-hmm.

- You bring it this way, you bring it this way, you bring it this way.

And then, you have that.

So, you have those cookie here, that we call a palmier in France, you know, palmier, which like palm tree?

Now, this is really good and it's a classic cookie.

Now this, at that point, it cannot be too close.

Because, this... I know, I know, I know, I know.

I told you the other one tend to shrink and go up.

- Mm.

Uh-huh.

- But, remember what we've done with the dough.

We've cut the dough and we've turned the dough this way.

Now, it's going to expand there.

- Mm.

Okay.

- You know, the beauty of this is because, if you get a piece of pastry left over and you don't want to have any trimming or anything like that, then you do this.

- [Claudine] Okay.

- And, all we are going to arrange there is to cut pieces of dough just like this.

(knife slicing) You know, and you're going to arrange those pieces of the dough right on your tray here.

- Just like that?

- Yeah.

And, we're going to have a little stick of puff pastry caramelized, you know.

- Ooh.

- So, here we are going to have, you know what we could have done also?

Even more so, at the bottom of that tray, put a bit of sugar, you know, caramelized sugar.

So, that creates really a caramel underneath, you know.

- [Claudine] Sounds good.

- Okay.

- Okay.

So, let's put that in the oven, about 400 degree.

That will cook about 10, 12 minutes for those, not that much more for the other.

Okay.

So, I just trim the end of it and cut that into maybe three piece, like this.

(knife chopping) - [Claudine] Nice.

- Okay.

The sacristain, usually, and the palmier, you want to do them in a separate plate, but you can do them this way, Titin, you see?

- [Claudine] Mm-hmm.

- And, after, this way.

You know, just like when I do the wood for the winter.

- Yeah.

Okay, now, you have to carry it.

No, there.

- This is your caramelized puff stick here, those are the cheese straws and the palmier.

- Now, what do we do?

- Now, I'm gonna show you how to make chocolate truffle.

- Ooh.

Yes.

- Good.

You like chocolate truffle?

- I love chocolate truffles.

- There is a lot of different recipe for chocolate truffle.

I'm going to show you three different one.

I have half a pound of chocolate here, melted, still warm.

And, inside of this I'm gonna put third of a stick of butter.

I use only unsalted butter, of course.

So, I add my butter to it.

And, I have two egg yolk here.

Put the egg yolk in there, the chocolate is hot, that will thicken the chocolate.

You'll see the way, I can feel it, you see the way it get thick?

- [Claudine] Yeah.

- The lecithin in the egg yolk going to thicken my chocolate.

And, that chocolate has become really hard- - [Claudine] Yeah.

- ... when it's cold, you know.

So, this is your base mixture.

Now, what we use here is bittersweet chocolate.

That's it.

Okay, now, flavoring.

- Oh, okay.

- Okay.

One of them, cognac, about a tablespoon of cognac.

One of them, extract of coffee, coffee extract, you know.

- [Claudine] Mm.

- [Jacques] And, a bit of rum.

- [Claudine] Okay.

- And, one of them, grated orange rind.

- [Claudine] Oh.

- And, a little bit of Grand Marnier, and Grand Marnier is, of course, a cognac, transformed with an emulsion of orange and, an emulsion of orange and sugar.

So, now it's called Grand Marnier.

So, now, look, we have to mix.

Mix one, I'll mix the other one.

And, that thing is of course, too warm now to use.

Mix this one.

It has really three distinctive flavor and what we have to do to differentiate the flavor, we have to do a different topping.

- Yeah.

- Because, otherwise if they all look the same - If they all look the same.

Yeah.

- You don't know which is which.

I mean, you can taste a piece of it, then you put it back, you don't like.

(Claudine laughs) I've seen you do that.

- Me?

No.

I just taste it, if I don't like it, I give it to you.

- You know I'm a garbage can, right?

(Claudine laughs) Okay.

So, now it's thick.

(spoon tapping) Unless, of course- - But, would you use it like this or?

- Well, if I had more time here, I may put that directly and let it cool off in the form into little, you know, little teaspoon of it.

And then, after, I mold them.

But, I have some cold one here.

- Okay.

- So, what you do is this, get pieces about that size.

That's it.

I would do, like, yeah, about 10 each.

Alright.

Now, we don't do, to do all of them, but.

Okay, well that's enough.

I just wanna show you a few.

So, now, there is mine.

You know, I try to roll them.

- [Claudine] Oh, there's more.

Okay.

- Do a little bit of a truffle.

Well, you want to do a little bit of a truffle look, you know.

You know what a truffle is?

Truffle is a subterranean mushroom, which grow in the root system of certain type of tree, you know, in different part of the world.

And, those truffle are very, very prized mushroom, which cost a fortune.

But, they look the dark truffle of Perigord, the southwest of France, you know, look a little bit like that.

So, we call that truffle, chocolate truffle.

Okay, good.

So, now we put that into unsweetened cocoa powder.

- [Claudine] Mm.

- Just roll them in there, now you see?

That's it.

It's finished.

- Great.

(laughs) - It's finished.

Up.

This is, well, let's do those here.

This is the cognac, right?

- Cognac.

- That were the first one.

- Almonds, right?

- So, we do that in the almond.

Yes.

- [Claudine] Same thing?

- Well, no, a bit more, you know, you want to crack it into your almond like this.

Crack it with the almond, so that the almond stick to it, you know.

I like those, because I love roasted almond.

And, the third one, we dip it into melted chocolate.

You know, dip them like that.

If you want it, it will still do a little bit of a hat- - They're shiny.

- ... you know, when it goes.

But, frankly I go directly in there, like this.

- Mm.

That looks a lot easier.

(spoon tapping) - You want to... My chocolate could be a little warmer than that.

On the other hand, you don't want your chocolate too warm, because- - Because, then you'll melt your truffles right back into it.

- Exactly.

This will now go into the refrigerator.

Not because of those, because of that.

- Right.

- So they set.

That's it.

Okay, well, I can't wait.

I'm going to have one.

And, this is our little chocolate trufflette.

Well, that looks good.

What are you doing?

- I'm gonna give you a little bit of a tea lesson.

- [Jacques] Oh.

- I have a wonderful friend, her name is Tina, and she's terribly British, and she taught me how to make tea.

- [Jacques] Okay.

- I'm gonna teach you how to make tea.

The first thing you have to do is, you have to heat up your teapot, (water trickling) just a little bit.

- She's a nice gadget there, water boiling.

- Yeah.

Yeah.

You just heat it up.

- Yes.

- And, dump it right out.

- It doesn't have to be a metal pot, right?

- No.

No, it's not necessary.

It just looks very pretty.

Now, it's usually one teaspoon- - English breakfast?

What are you serving?

- I'm using Darjeeling.

- Oh, I love Darjeeling, yes.

- And, it's one teaspoon per person, plus one for the pot.

- Okay.

- So, three and then, one for the pot.

- Okay.

- You don't really fill it all the way up.

- No, it shouldn't be.

Otherwise you- - Just to right about there.

You know, now in New York there are tea sommeliers.

My friend's restaurant, Heartbeat, they have a tea sommelier and they have 45 types of tea.

It's amazing.

- That's amazing.

- Now, this has to steep for exactly three and a half minutes.

- That's a long time.

- Of course, if it's four minutes, I don't think it'll be... - I can't wait.

I'm going to have a glass of port.

- Ooh.

This is a tawny port, 10 years old.

- [Claudine] Yes.

- From Portugal, of course, created port, as you can see, lighter than a ruby.

- It's lighter than a ruby.

A nice chocolate taste to it.

Very pretty stuff.

- For you.

- Thank you.

(glasses clinking) - So, let's see a little bit what we did over there.

- I like that idea.

- Okay.

The cheese straw, that's, we started, I mean, with something savory.

Not only the paprika, but the cheese in it, you know- - Mm-hmm.

And then, we have the chocolate truffle, remember three different coating, three different flavor of chocolate.

- And, the oranges and the limes dipped in chocolate, but they're crystallized first.

And, the flowers as well, which I think is a great idea.

- Mm-hmm.

- It's really beautiful.

And then, we also have the pastry, but sweet.

- Caramelized puff stick.

Yes.

- Yeah.

And, the Zimfour.

- And, the Zimfour, to Gloria Zimmerman.

So, Titin, (glasses clinking) thank you for having tea with me and Port.

(laughing) - And, port.

- And, thank you for watching.

Happy Cooking.

- Happy cooking.