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Classic Conclusions

Season 1 Episode 9 | 25m 03s

Crepes a la Confiture are a childhood favorite of many French people, including Jacques. Jacques quickly makes the crepe batter in the time that it takes to heat the pan. Then its Orange Souffle Crepes that are baked until puffy and a Baked Alaska that must be served straight from the oven because of the treat’s hidden frozen center. The last recipe is a delicious Apricot and Pistachio Souffle.

Aired: 08/29/23
Extras
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques showcases soups from his childhood, a French classic and more!
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.
Latest Episodes
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.