Great to see top chefs using beaten up fruit, simple ingredients and easy technique to create a very elegant dessert. Cooking at Home has been a great series and I hope it will continue.
This is why Pépin is the man. He can take regular stuff and make gold. Dude is an award winning, world-renown, all-time great that literally helped write the books on modern cuisine. What's he do with it? No fancy, crazy restaurants or pretentious recipes... he teaches you how to make food with what you have. Teaches you how to cook like a normal, every day person-because that's what he is. The real deal.
It would be a bucket list item for me to go to Chef Pépin's home in CT, cook with him, eat with him, & listen to him speak about his wonderful life. Of course, his daughter, Claudine would have to be in attendance; I grew up with her- LOL.
An old pear, some freezer burned puff pastry, butter, sugar, jam, water. Only Jacques can open the fridge and discover an elegant dessert. I'm making this tonight.
That's the beauty of Chef Pepin. If he wanted to he has the skills and resources to open a Michelin stared restaurant. But instead he humbly teaches regular average people how to make gourmet level food with the ingredients we have easy access to.
Chef Pépin does not fuck around. Straight to the point. The only asides he adds are what experience has told him is important. If you follow his directions, you *will* learn to cook even if you don't want to. I have worked under multiple CMCs and not a single one has taught me more than Chef Pépin.
I love watching him cooking in a calm manner at home and it’s so fast straight to the point and so simple and with down to earth ingredients. And most important there are no commercials!
Jack buys puff pastry pre-made at the supermarket, then so can we. He uses freezer burned stuff, a bruised pear, Smucker's apricot preserves. Chef Pépin uses stuff on hand: peasant food with an elegant twist. Listen to Jack - his philosophy of life.
This dessert is so incredibly simple yet wonderful! Just like his mother's souffle. It's so simple that I never would have thought of it, this just goes to show how brilliant Chef Pepin is. We're so lucky that he shares his recipes with us. Thank you!
What a treasure he is , Mr Pepin I hope that you are seeing the great responses to your RUclips segments , a lot of love and a lot of respect for a man who taught me how to cook. Thank you Sir ❤
Jacque is a Master that speaks to generations of home cooks. Thank you for the Apprentice which indulged my love of wartime European life and the gift of learning methods of frugality. Throwing away vegetal peelings IS a waste and my cooking is better for it. The permission you give to the masses about making a recipe your own, let me create your food first, and then try my hand at tweaking recipes without guilt. My family name is Prunier, and I was raised to cook by the law of ingrained memory. Now at 56 years of age, a Master has freed my confinement and I now can enjoy a flourish or inspiration of my own. The world is a better place because of you, and your family. Thank you for being...well...YOU!!!
In the beginning I thought this video would be too easy, and then when I saw the final result I felt foolish for doubting. This dessert looks extraordinary.
His wife recently died so that's probably not helping his mood. He even continued to make these videos when it was announced his wife died. I honestly believe cooking is a great comfort for him and is likely helping him cope.
Chef Pépin you sir are amazing! Many condolences on your loss. Merci beaucoup for your beautiful recipes, I will make this one this week for my family. Thank you!
As we may sometimes lose touch with our complicated lives and routines - many times, the simplicity of humble ingredients paired with classic techniques and respect yields sublime results! Merci, Jacque!
My partner made this for the first time, three years or longer since we saw this video for the first time. Why did we wait so long? This was one of the simplest and tastiest desserts I've ever had. Happy cooking indeed.
I made this w ruby red grapefruit marmalade, it was fantastic! I put a little scoop of vanilla ice cream, too. And I made a double batch, w 2 types of pear, D'anjou and Bartlett. D'anjou was only slightly better, but I need to make sure and make a few more batches to compare. Used Pepperidge Farm puff pastry sheets and cut 1 into quarters. Thank you for the instruction, Chef!
It’s a joy watching Jacques, especially when compared to the jackasses on the Food Network where it seems the only required skill is to dye your hair and count backwards “10, 9, 8, 7....”
Sure, but you'd have to adjust the cooking time. I would say the closest in firmness would be a granny smith apple. Ina Garten has an apple tart with similar ingredients including apricot preserves, a versatile glaze.
It occurs to me that I don't know if I've seen him bake something at anything other than "about 400 degrees, for like, 30 minutes." I'm not 100% sure his oven doesn't just have two buttons: "on" and "start."
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
It's comforting to know these wonderful videos will support an impressive career and legacy for so many years.
Great to see top chefs using beaten up fruit, simple ingredients and easy technique to create a very elegant dessert. Cooking at Home has been a great series and I hope it will continue.
A desert is mostly sand. Don’t eat that
This is why Pépin is the man. He can take regular stuff and make gold.
Dude is an award winning, world-renown, all-time great that literally helped write the books on modern cuisine. What's he do with it? No fancy, crazy restaurants or pretentious recipes... he teaches you how to make food with what you have. Teaches you how to cook like a normal, every day person-because that's what he is. The real deal.
Chef Pepin has the golden touch.
Chef Pépin abhors pretentiousness in the cooking world. He goes out of his way to make that point. His interview with Bourdain illustrates it well.
It would be a bucket list item for me to go to Chef Pépin's home in CT, cook with him, eat with him, & listen to him speak about his wonderful life. Of course, his daughter, Claudine would have to be in attendance; I grew up with her- LOL.
He did a lot of fancy recipes in tv shows in past. Even in the last show from 2016.
Ofc , he might still coke on his restaurant his fancy things.
Yeah, we know. Do you think you are talking to rubes?
“It’s a little freezer burn on the side but it’s ok.” That, ladies and gentlemen, is a real chef.
I was thinking the same thing. He's a real guy who is an incredible Chef.
I wish he was my next door neighbor.
Voilà!
He grew up with a mother who left Nothing to waste.
I admire how this wonderful chef is so utterly humble and unpretentious. Such a treat to watch and listen to him.
This man is such a legend. I click so fast when I see a new video of his
ME TOO!
An old pear, some freezer burned puff pastry, butter, sugar, jam, water. Only Jacques can open the fridge and discover an elegant dessert.
I'm making this tonight.
Maybe you can find an abandoned mushroom in the fridge and throw it in there, too.
@@JCrashB “Or a tired mushroom”.
@@sogorgeous2257 Exactly. :)
That's the beauty of Chef Pepin. If he wanted to he has the skills and resources to open a Michelin stared restaurant. But instead he humbly teaches regular average people how to make gourmet level food with the ingredients we have easy access to.
A National Treasure he is!!
I think you misspelled “worldwide treasure who should be protected at all costs”. It’s a common mistake.
@@zrobeast I think you misspelled " galactic treasure " .. it's ok. I'm here.
Chef Pépin does not fuck around. Straight to the point. The only asides he adds are what experience has told him is important. If you follow his directions, you *will* learn to cook even if you don't want to. I have worked under multiple CMCs and not a single one has taught me more than Chef Pépin.
Another beautiful morning with Jaques 🙂🙂🙂🙂
The master. End the discussion.
We love you chef, grieving your loss. We need you and more than ever you bring art and life to what keeps us going!
I love watching him cooking in a calm manner at home and it’s so fast straight to the point and so simple and with down to earth ingredients. And most important there are no commercials!
“And that’s it.” He is a legend
This man hypnotizes me! He’s not an ASMR, but he’s my favorite ASMR!
the beauty and elegance of simplicity!
I love the way he whips up such easy to do yet very delicious dishes in a jiffy!!! A real master!!!
Jack buys puff pastry pre-made at the supermarket, then so can we. He uses freezer burned stuff, a bruised pear, Smucker's apricot preserves. Chef Pépin uses stuff on hand: peasant food with an elegant twist. Listen to Jack - his philosophy of life.
I have been learning from this man my entire life. Thank you hardly seems sufficient.
I love it that Jacques's pastry is freezer-burned. And that he always tucks in.
Happy cooking indeed a very elegant dessert
This dessert is so incredibly simple yet wonderful! Just like his mother's souffle. It's so simple that I never would have thought of it, this just goes to show how brilliant Chef Pepin is. We're so lucky that he shares his recipes with us. Thank you!
I added a couple of pears to my shopping list today!
I made this a few times. It's easy to make & delicious.
Best Chef ever!
What a treasure he is , Mr Pepin I hope that you are seeing the great responses to your RUclips segments , a lot of love and a lot of respect for a man who taught me how to cook. Thank you Sir ❤
Yes another Pépin recipe
Jacque is a Master that speaks to generations of home cooks. Thank you for the Apprentice which indulged my love of wartime European life and the gift of learning methods of frugality. Throwing away vegetal peelings IS a waste and my cooking is better for it. The permission you give to the masses about making a recipe your own, let me create your food first, and then try my hand at tweaking recipes without guilt. My family name is Prunier, and I was raised to cook by the law of ingrained memory. Now at 56 years of age, a Master has freed my confinement and I now can enjoy a flourish or inspiration of my own. The world is a better place because of you, and your family. Thank you for being...well...YOU!!!
Love your sugar bowl. Just love the simple utensils and no fuss of your recipes. Thank you Chef Jacques!
I can't wait till the pears in my parent's backyard ripen up, will definitely try this out after I have my fill of just snacking on them raw.
Omg I remember this person , accent love it
You’re going to out live all of us mr jaque. God bless
Chef Pepin’s knowledge of technique is legendary. I can watch him peel that pear all day.
I love this. The honesty in the prep of this dish is exactly what you would do at home. Thank you Jacques.
Thank you for this as a simple but elegant dessert...
In the beginning I thought this video would be too easy, and then when I saw the final result I felt foolish for doubting. This dessert looks extraordinary.
Love to watch this great chef. He's the absolute best. Thank you, Jacques, for such great recipes .
His voice seems so sad. God bless you Mr Pépin.
His wife recently died so that's probably not helping his mood. He even continued to make these videos when it was announced his wife died. I honestly believe cooking is a great comfort for him and is likely helping him cope.
He's such a sweetie.
And that's it. Dessert is ready!!!
Merci chef Pepin for making simple home recipe to brighten our days! I might try this with peach
I think I'll make it with apple, some cinnamon! mmm
Thank you and your followers for some pleasant moments 🍀
This actually looks delicious and something I can do! Thanks Jacques!
There's many great cooks in the world....
but There's not many great chefs in the world.
Jacques Pepin is on the Mt.Rushmore of Great Chefs.
So Simple....Gotta Love this Guy.
Easy to make!
one of the world's best chef's got his book and am subscribed to his channel great ideas and simple methods
Chef Pépin you sir are amazing! Many condolences on your loss. Merci beaucoup for your beautiful recipes, I will make this one this week for my family. Thank you!
This is why I'm a huge fan.. Chef Pepin can take simple ingredients we all have at home and make something delicious AND gorgeous!
Beautiful 😍
Lovely ... thank you!!!!!!!!!
As we may sometimes lose touch with our complicated lives and routines - many times, the simplicity of humble ingredients paired with classic techniques and respect yields sublime results! Merci, Jacque!
Monsieur Pepin. Thank you it always feels like a friend has come over to show me something new.
I substituted apples and raspberry fruit spread because that's what I had on hand and it was quite delicious and super easy.
I wondered about apples. Thank you for letting us know.
I truly enjoy his cooking technique 😋
Thank you chef!
Added to my Dessert playlist. Thank you.
My partner made this for the first time, three years or longer since we saw this video for the first time. Why did we wait so long? This was one of the simplest and tastiest desserts I've ever had. Happy cooking indeed.
He truly is a master chef..brilliant and so simple recipes
Yum.
he's really the most romantic chef, he makes dessert
he is right that it is an elegant desert. simple and beautiful 🧡
Pepin’s knife skills are amazing. I could watch him peel potatoes for hours.
Beautiful, with ice cream “ forget about it” !!( Brooklyn accent).
Beautiful dessert Jacques 👏
Wow so easy ..Well at least you made it look that way.. LOL .. I will be trying this ! Thank you Chef !
As always, genius, no further words required!
I tried this with apple. Very good. My guests were so impressed and asked how I did it, but it's just a secrete between me and Chef Pepin!
That looks great! I’ll try this with all kind of back able fruit.👍🤣👍
God bless you Jacques! ❤️
Thank you Chef. I learn so much from you!
This is actually amazing to make! Literally takes as long as the video to make. Also add ice cream and serve warm.
Every recipe. Like a DaVinci
Elegant dessert of the Gods!
Your home recipes are so delectably simple and easy to make. They are a boon for lockdown stay at home people who need an easy treat.
Delighted to see you preparing simply delicious food!
Yummmy!
I made this w ruby red grapefruit marmalade, it was fantastic! I put a little scoop of vanilla ice cream, too. And I made a double batch, w 2 types of pear, D'anjou and Bartlett. D'anjou was only slightly better, but I need to make sure and make a few more batches to compare. Used Pepperidge Farm puff pastry sheets and cut 1 into quarters. Thank you for the instruction, Chef!
Elegant dessert of the gods!
Genius! Like a one sided empanada!
The simplicity is amazing, I guarantee that taste delicious 😋
Awesome. Love you Jacque 😃
Can’t wait to share this with my friends at the bar and the library. Telling my mailman about it, too.
i just love your recipes and watching you cook them.
Totally making this for Sunday dinner desert course this week.
In... there!!.. like... that... Love Jaques
Thank you for using everyday ingredients for awesome foods
I've made pear puff pastry so many times that it's so good!
I went looking for an old pear just to mimic him. I love him
I love him so much ❤
Good with ice cream
❤❤❤❤❤
Simply yep !!❤
Yum!!! Thank you so much for the recipe and baking lesson Jacques!
Beautiful. Thank you.
Fantastic
It’s a joy watching Jacques, especially when compared to the jackasses on the Food Network where it seems the only required skill is to dye your hair and count backwards “10, 9, 8, 7....”
And swear.
And yell.
Wonder if this is compatible with other fruit say berries or stone fruits like peaches?
Sure, but you'd have to adjust the cooking time. I would say the closest in firmness would be a granny smith apple. Ina Garten has an apple tart with similar ingredients including apricot preserves, a versatile glaze.
Who dare downvote Jacques?? I'm sorry sir some people don't know what's good.
❤️
If I ever have to enter back into the dating world... I’d be quite impressive thanks to you!
It occurs to me that I don't know if I've seen him bake something at anything other than "about 400 degrees, for like, 30 minutes." I'm not 100% sure his oven doesn't just have two buttons: "on" and "start."
😂😂 yes but it works 🙂
"oh, i dunno, about 400 degrees"
@@georgeneckrock7575 I made this tonight for dinner with some friends, and it sure does work with this recipe--it's absolutely delicious.
@@insertclevername4123 I'll try it this weekend 😊😊👌
*_I HAVE A DATE TONIGHT AND I WILL BE MAKING THIS FOR HER. PLEASE WISH ME LUCK._*
Tell us how it went.