Jacques Pépin Makes a Cream Cheese Soufflé | American Masters: At Home with Jacques Pépin | PBS
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- Опубликовано: 4 сен 2020
- Official website: www.pbs.org/americanmasters
Jacques teaches us how to make a cream cheese soufflé. This dish is an elegant first course to make for a dinner, and is quite easy to make. Happy Cooking!
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I love that you don't have to beat and fold in egg whites to get that beautiful rise! Jacques is a master!
"A Soufflé doesn't wait for you, you wait for a Soufflé." He's the best!
It's what we say in France :)
"Les invités peuvent attendre le soufflé, mais le soufflé, lui, n'attend pas les invités" (Guests can wait for the soufflé but the soufflé can't wait for the guests).
I made it, woo woo woo! The soufflé was beautiful to the point that my daughter and better half tasted it knowing that I am a disaster in the kitchen. What I like about his recipes is that we don't need fancy utensils, cookware and kitchen robots. Merci Jacques.
You just madea soufflé in four minutes!?!? People agonize for years over soufflé. Yet you just toss it off like the easiest thing ever. Truly a master.
And no egg whites folded in, yet they rose beautifully!! He is simply a god. I'm definitely making these!
There is often a "fear" of making something like a souffle. Yet he whips one up in about 5 minutes! Classic Jacques!
His videos always start with butter. Mmmmmm......butterrrrrr
He is French.
Cheese, egg, and more cheese. This keto thing is looking tempting.
I am always afraid of doing a Souffle....now I Will definitely do this tomorrow. Great chefs make great food looks simple.
He makes everything so simple yet so elegant! He is a true master chef! I am going to make this.
Elegant, economical and delicious! What a Genius!
I love how you cook with "common" ingredients that are easily available. Wow! Fantastic!! The best chef!!!!
He really shows that it's not just about fancy ingredients but about creativity.
@@mahna_mahna Technique
@@BC-nj2uz Sure, he also shows techniques in these videos. But that's not all there is to it. There's stuff like "have you ever thought about using cream cheese for a souffle?" or "chocolate mixed up with rice crispies are tasty!".
@@mahna_mahna That's true, but basically it is demonstrating how to do something. As far as flavors or other ingredients let your imagination run wild. He is showing there is no need to be frightened of souffles.
I never get tired of watching Chef Pepin. His kids are very fortunate. We teach ours how to cook, but being taught by one of the finest Chefs on earth would be beyond cool. I love great talent making cooking fun not stressful like others do.
I really like his recipes! They always work just great and most of them just for couple of people. Small portions are great to start and then it can be easily adjusted to bigger!
I make these frequently, and they’re sensational. Serve with salad, crusty bread and pate.
What I don't understand is, how _anyone_ could give this a thumbs down...
This was very good! Highly recommend! (Great for people eating a keto diet!)
Yes. Yes. Thank you.
Using whipped cream cheese is brilliant. Must give this a try.
How much I love JP 👏👏👏
Looks yummy!!! Thank you Jacques!!!
I love this man
So simple and yet so elegant and delicious.
My condolences sir
Thank you yet again!
Wow! He's my go to Chef from today onwards 😍
Omg, it looks delicious 😋 I need to try making this soon!!!
What a brilliant variation on the classic. And so much easier! I can't wait to try this.
It's so easy and still puffs up.
Amazing!
Looks delicious. And easy. 🙂
Easy to make and I’m very sure it is delicious as well!
Jacques Pépin is a treasure!
boy does that look good!!!!!!!!!!!!!!!!!!
Looks so delicious ! Thank you Jacques 😊
Looks great! Thank you.
You didn't notice he said "You don't wait on the souffle" Because you have to eat one when it's ready.
Jacques Pepin, Raymond Blanc, and Michel Bras are the original Avengers.
Love jacques ❤
❤❤❤❤❤
❤
Gloria is one lucky lady! ❤️🍤🥩🥘🧀🍳🥖
I haven't bought a block of parm-reggiano in a while cause I'm too cheap... If Bel Gioso is good enough Mr. Pepin.... It's good enough for me.
I shuddered when I saw him using a pre-grated parmesan, let alone BelGioioso, but I guess since it's just to prevent the soufflé from sticking to the ramekin I can accept it...grudgingly. ;-)
I he said the same thing while making the spinach ham and cheese souffle that
Souffle doesn't wait for you
You wait for the souffle
What do you serve this with?
It can't be as good as the real deal but it's a really nice trick, especially for beginners or people in a hurry.
Personnally I would flavor a bit more the cream cheese, with salmon for example.
Also, the same recipe with cocoa powder and sugar instead of chive and parmesan makes a great dessert.
were can we get the recipe ?
Jacques was Keto way before Keto was cool cooking traditional foods that come from a place when foods were not processed.
keto is what people call atkins to sound cool lmfao
Cream cheese is a processed food
so simple and yet, like myself, most people are afraid of making a souffle
I wonder why this didn’t have the usual beaten egg whites but yet the end result was the same. Only he could do something like this
Exactly my thoughts!
I think he said one time that his mother never separated the eggs.
A merry can mustard Aron
Wait, what? No beating of egg whites?? Just mix in the whole egg??
whipped cream cheese is the trick. Air is in the cheese not in the eggs...sneaky!
@@taylorcb77 Ah. I've never heard of whipped cream cheese. Perhaps it's a USA thing?
@@amcconnell6730 normally I would say "its an unholy abomination the defense against which requires constant vigilance because they don't always mark it clearly in the case" but it seems to work for this...hahaha. It is probably a US thing, it makes it easier to spread. I think people like it on untoasted bagels.... which also seems like heresy.
@@amcconnell6730 Yes, taylorcb77 is correct. It's available in America, as the normal cream cheese is difficult to spread. You know we Americans are too lazy to work hard. 😱🤣😂 I'm trying to maintain my sense of humor and sanity, as my state and surrounding states on the west coast are burning up with wildfires, as hurricanes hit the eastern coast of the US, while we try to avoid getting the plague, while counting down the last fifty or so days until the presidential election. 😜 In addition, I must admit to the occasional heresy of a cold cinnamon raison bagel with cream cheese on it, however toasted is better. 😁 My well wishes to all of you, in whatever country you are lucky enough to be in.
@@amcconnell6730 Whipped cream cheese is easy to make yourself if it's not available where you live. Put 240 grams of softened cream cheese in a mixer bowl, set the mixer on medium speed, and slowly pour in 30 to 45 milliliters of milk until it reaches the consistency you want. (You can zap the cream cheese in a microwave oven to soften it, or just leave it on the kitchen counter for an hour or two.)
no salt ?
The parmesan cheese is salty.
What?! So simple! What’s the difference with making a bechamel and separating egg whites and yolks?!
That's not the technique I learned. WOW!!!
Wow this is keto
What if you put two eggs in?????
Twice the albumin might make it too stiff since the egg whites aren't beaten first then folded in as in a usual soufflé. The taste would also be more "eggy." The cheese and chives should shine here. But it's your kitchen; try it and see if it works for you. It might be good.