Jacques Pepin talks about some great desserts at the 2011 Food & Wine Classic in Aspen.Jacques Pepin talks about some great desserts at the 2011 Food & Wine Classic in Aspen.
For the holiday very often you can do which is classic in France of course. The [FOREIGN], which is the Christmas yore because the party, you can do it a week ahead. A jelly roll which you fill up with, my mother used to put jam in it. Usually we put butter cream. Then you roll it. And then you tighten it, and then you freeze it, it defrost nicely, you mix a little bit of chocolate with cream, [UNKNOWN] that [UNKNOWN] we call a genash and then this is defrosted. You spread it on top with tine of a fork you imitate bark of a tree and you have your [FOREIGN] it's very easy to do.