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      RECIPE TITLE "Chocolate-Espresso Soufflé With Armangnac Crème Anglaise"
    recipe excerpted from: Jacques Pepin Celebrates  Copyright © 2001 by Jacques Pépin

    ... more great recipes from Jacques Pepin on our GREAT CHEFS page!

    yieldsYield 6 to 8 servings   time --- .difficultymoderate

    Flavored with a concentrated espresso extract, this chocolate soufflé has an intense taste. It is made without any flour because the chocolate gives sufficient body to the soufflé. This soufflé can be prepared up to an hour ahead, ready to cook. Small soufflés are the easiest to make since they tend to rise straight and cook quickly, do not break, and can be served right in the molds

    This recipe makes enough for eight people. It can be baked, as it is here, in one large soufflé mold (holding 6 to 8 cups), or in two 1-quart soufflé molds or eight 3/4 cup molds.

    If you like, the soufflé can be cooked, then left to deflate and cool. (It should not sink below the level of the amount originally placed in the mold.) Covered and refrigerated, it can then be unmolded the next day and served cold, dusted with unsweetened cocoa powder and accompanied by an Armagnac crème-anglaise sauce. This makes a light but dense-tasting dessert.

    The Armagnac crème-anglaise is made with only two egg yolks (remaining from the whites used in the soufflé). Since the lecithin in the egg yolks is not enough of a thickening agent to give the sauce proper viscosity, a bit of cornstarch is added to the milk and cream, which are brought to a boil to ensure that the cornstarch cooks and thickens the liquid. Then the boiling liquid is poured directly into the cold egg yolks, and the 180° F temperature achieved is enough to allow the lecithin in the egg yolks to thicken, so that you don't have to cook the sauce. This is a very fast version of custard cream and can be done only when the proportion of egg yolks to liquid is small.


    Armagnac Crème Anglaise:
    1 cup heavy cream
    1 cup milk
    4 tablespoons granulated sugar
    1 teaspoon vanilla extract
    2 teaspoons cornstarch
    2 egg yolks from large eggs
    2 tablespoons Armagnac

    Soufflé Mixture:
    1/2 cup coffee extract [made by steeping 1/3 cup finely ground espresso coffee in ¾ cup just boiling water for 3-4 minutes, then straining through paper towels]
    4 ounces bittersweet or semisweet chocolate
    4 egg yolks from large eggs
    6 egg whites from large eggs
    1/4 cup granulated sugar
    Unsalted butter and additional granulated sugar, for coating the molds
    Confectioners' sugar, for dusting the soufflés


    For the Armagnac crème anglaise: Stir the cream, milk, 2 tablespoons of the sugar, the vanilla, and the cornstarch together in a saucepan with a whisk until blended, and bring to a strong boil. Meanwhile, whisk the egg yolks and the remaining 2 tablespoons sugar in a bowl until very smooth. Pour the boiling liquid in one stroke on top of the beaten egg yolks, which will thicken as you pour in the hot liquid. Mix quickly with the whisk, and continue whisking for 5 or 6 seconds after adding the hot liquid, then strain immediately through a very fine strainer. Refrigerate, and when the custard has cooled, stir in the Armagnac.

    For the soufflés: Preheat the oven to 400° F. Combine the coffee extract with the chocolate, and stir with a whisk over moderate heat until the chocolate has completely melted and the mixture is smooth. Add the egg yolks, and stir with the whisk. You will notice that the chocolate mixture will thicken at this point. In another bowl, whip the egg whites until holding a peak but not too firm, add the granulated sugar all at once, and continue beating for 5 to 10 seconds to incorporate the sugar.

    Add about one-fourth of the egg whites to the chocolate, and mix well with a whisk. Using a spatula, fold the rest of the egg whites into the chocolate base.

    Butter and sugar a 6-to-8 cup soufflé mold, and fill with the soufflé. Place the mold on a cookie sheet, and bake in the 400° F oven for 20 to 25 minutes until set but still wet inside.

    To serve: When the soufflé is done, sprinkle the top with confectioners' sugar. Bring the soufflé to the table immediately, and serve by first spooning about ¼ cup of the Armagnac cr&egrae;me anglaise onto each individual plate, then putting a portion of the soufflé on top.

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    bookJacques Pepin Celebrates
    Like Julia Child, Jacques Pépin offers readers delectable French-based recipes while teaching vital, confidence-building techniques. Jacques Pépin Celebrates is another winning signature venture that offers 200 recipes with terrific color-photo-illustrated techniques. Containing largely updated recipes from Pépin's out-of-print Art of Cooking, and the companion to his eponymous public television series, the book provides formulas for a wide range of celebratory as well as everyday dining occasions. This is not a resource for last-minute cooking, but one that rewards cooks not only with great food, but with the tools they need to expand their repertoires gloriously.
    Organized in chapters from soups to sweets, "Celebrations" offers both single-dish recipes, such as Salmon in Sorrel Sauce, and "multi-dish" main-course specialties, including Venison Steaks with Black Current Sauce, Chestnut Purée in Zucchini Boats, and Cranberry Relish. Homey dishes abound, and readers will want to make the likes of Cocotte Veal Shanks, Gratin of Butternut Squash, and Ham Georgia with Peach Garnish. A detailed section on bread making yields such treasures as Black Pepper Bread with Walnuts, while two dessert chapters offer such delights as Chocolate-Orange Tart with Candied Orange Peels, Caramel Snow Eggs, and Mocha Success Cake. With the step-by-step photos, which treat subjects as diverse as pan lining and pepper peeling; useful asides by Pépin's daughter and colleague, Claudine; and instructive commentary throughout, the book is another Pépin hit. --Arthur Boehm Click here to buy
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    bookJulia and Jacques Cooking at Home  is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
    What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions wh en it comes to home cooking in the French style. And many tips, for that matter.
    Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
    This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle Click here to buy
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