Viewers like you make this program possible.

Support your local PBS station.

- I HAVE A TERRIFIC HELPER TODAY.

I HAVE MY OLDEST FRIEND, JEAN-CLAUDE, CAME HERE TO HELP ME COOK TODAY.

AND WE ARE GOING TO DO ALL KIND OF COOKIE, CAKE, BECAUSE HE IS A PROFESSIONAL PASTRY CHEF.

IN ADDITION TO THIS, YOU KNOW, WHILE YOU WERE NOT LOOKING, I DID SOME OF THE CHOCOLATE TRUFFLE HERE.

- OH.

[clears throat] - AND A TRUFFETTE WITH MINT IN IT.

WHAT DO YOU THINK?

- WELL, THEY LOOK BEAUTIFUL.

- BUT YOU WANT TO TASTE IT?

- CAN I?

- GO AHEAD.

- OKAY.

WOW.

MMM.

- YOU WANT TO KNOW HOW I MADE IT?

- YES.

- HERE IS HOW I MADE IT.

START WITH HALF A POUND OF THE BEST, PERFECTLY MELTED BITTERSWEET CHOCOLATE.

ALWAYS TRY TO GET THE BEST QUALITY.

WHISK IN ONE EGG YOLK AND ABOUT 3 TABLESPOON OF HEAVY CREAM, AND YOU'LL SEE WHEN YOU WHISK THAT THE MIXTURE WILL COME TOGETHER INTO A SMOOTH AND CREAMY, BUT THICKER PASTE.

FINALLY, MINCE SOME FRESH MINT.

AND ADD IT TO THE CHOCOLATE.

STIR IT IN.

DROP TEASPOONFUL OF THE CHOCOLATE MIXTURE ONTO A PARCHMENT-LINED BAKING SHEET, USING YOUR FINGER TO PUSH IT OFF.

AND NOW CHILL IN THE REFRIGERATOR FOR AT LEAST AN HOUR SO IT'S SET.

AND AFTER THE TRUFFETTES HAVE COOLED, PRESS EACH ONE OF THEM INTO A ROUGH BALL.

THEN DROP THEM INTO A TRAY COVERED WITH COCOA POWDER.

IT COULD BE UNSWEETENED OR SWEETENED COCOA POWDER, SHAKING THE PAN SO THAT THEY ROLL AROUND.

AND THIS COAT THEM WITHOUT HAVING YOU TO TOUCH THEM WITH YOUR FINGER, AND YOU CAN USE A SPOON AS WELL.

AND THAT'S IT.

CHOCOLATE MINT TRUFFETTE ARE READY TO SERVE.

WE'RE GOING TO HAVE FUN TODAY.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[upbeat string music] ♪ ♪ - YOU KNOW, COOKING WITH PROFESSIONAL CHEF IS REALLY INTIMIDATING.

CLAUDE IS A PROFESSIONAL BAKER, BUT HE'S ALSO MY BEST FRIEND, SO IT'S FUN TO DO AND TO SHARE WITH YOUR FRIEND.

AND I'M GOING TO SHOW YOU HERE HOW TO DO SOME THING.

TODAY WE'RE GOING TO DO QUICK ALMOND PLUM CAKE, TUILES A L'ORANGE AND SUMMER CORNETS SUSIE.

SO HERE WHAT I'M DOING-- I'M TURNING AROUND HERE TO KIND OF TAKE OUT THE PIT, YOU KNOW?

- WOW.

- OKAY.

- OKAY.

- YOU THINK YOU CAN DO THAT?

- I NEVER DID IT.

BUT I CAN TRY.

- OKAY.

I'LL LET YOU DO IT.

- OKAY.

- AND DURING THAT TIME, I WILL BUTTER THIS.

- THERE, IT'S NOT TOO BAD.

- BUT I DON'T WANT A BIG HOLE LIKE THAT HERE.

- BUT THAT'S GOING TO BE ON THE BOTTOM, NOBODY'S GOING TO SEE IT.

- DOESN'T MATTER, BUT, YOU KNOW, SLOPPY JOB.

- SLOPPY JOB?

- YES.

I'M GOING TO DO THE DOUGH.

DURING THAT TIME, I'LL DO THE DOUGH.

AND A CUP OF FLOUR...HERE.

SAME THING OF ALMOND.

I HAVE A TEASPOON OF BAKING POWDER.

ALL THE DRY INGREDIENTS, PUTTING IT.

AND, LIKE, 2/3 OF A CUP OF SUGAR.

ONE.

TWO.

THAT'S IT.

[food processor grinding] THAT'S DONE VERY FAST.

BUT YOU WANT TO DO YOUR DRY INGREDIENTS FIRST.

LIKE TEN SECOND OR SO.

LET ME CHECK OUT.

YES.

IT'S DONE, SO NOW WE CAN PUT TWO EGGS, ABOUT 1/3 OF A CUP OF MILK, COUPLE OF TABLESPOON OF OIL.

YOU DON'T WANT OLIVE OIL THERE, YOU WANT A PEANUT OR A CANOLA OIL, AND A DASH OF VANILLA.

THAT BASICALLY IT, YOU KNOW?

- YOU ALREADY FINISHED?

- YOU FINISH ALREADY?

- THANKS GOD, YOU'RE ALREADY FINISHED-- - YOU KNOW WHAT, I FORGET TO PUT BUTTER IN THERE.

- WHERE?

- IN MY BATTER.

- I KNEW IT, YOU WENT TOO FAST.

- THAT'S ALL RIGHT.

THOSE MACHINE ARE WONDERFUL FOR THAT.

- YEAH, I AGREE.

- OKAY, TEXTURE IS BETTER NOW.

SO--A RUBBER SPATULA.

WE PUT THAT IN THERE.

THIS IS A NINE-INCH MOLD, YOU KNOW, SO IT SHOULD BE, LIKE, ONE INCH, ONE INCH THICK, 3/4 OF AN INCH, TO ONE INCH THICK.

- THAT LOOK INTERESTING, ALMOND.

PLUM.

- HERE'S THE ALMOND.

AND YOU CAN DO A CAKE LIKE THIS.

IT MAKES A WONDERFUL CAKE, ALMOND CAKE.

BUT THERE WE ARE ADDING THE-- - THAT'S A GOOD IDEA, PUT THAT.

- WHOLE.

YOU CAN PUT THEM IN PIECES AS WELL.

- UH-HUH.

- YOU KNOW.

OKAY.

THIS IS IT.

YEAH, THIS SHOULD GROW, YOU KNOW, GROW AROUND THE PLUM.

SO THOSE ARE FINISHED?

- YEAH.

- DO YOU KNOW WHAT WE DO NOW?

I HAVE A LITTLE BIT OF WATER HERE AND SUGAR.

SO WE ROLL THEM IN WATER TO MAKE THEM WET AND IN SUGAR, YOU KNOW, SO THEY PICK UP SOME SUGAR LIKE THIS.

YEAH, AND I PUSH THEM INSIDE.

- OKAY.

- YEAH.

OKAY, SO GO AHEAD WITH THAT ONE.

SO THE CAKE SHOULD REALLY COME ALL AROUND... YEAH, HERE WE ARE.

THREE--FIVE, SIX, DEPENDING ON THE SIZE OF YOUR PLUM, ACTUALLY, YOU KNOW?

AND PUT THIS ONE IN THERE.

YEAH.

THANK YOU VERY MUCH.

YOU'RE A GENTLEMAN.

- DONE ALREADY.

- IT'S DONE.

OKAY.

WE'RE GOING TO PUT IT INTO THE OVEN.

CAN YOU OPEN THE DOOR FOR ME?

- YEAH, I OPEN THE DOOR.

- THERE WE ARE.

IT'S COOKED, RIGHT?

- RIGHT, SO, YEAH, IT IS.

- IT'S NICE.

- SO WHAT WE'RE GOING TO DO, THIS IS WONDERFUL FOR THAT, YOU KNOW?

USUALLY IT WORKS GOOD.

OH, HERE IT IS.

- WOW.

- WE'RE GOING TO GLAZE THE TOP A LITTLE BIT, YOU KNOW?

LET'S PUT A LITTLE BIT OF THAT.

YOU WANT TO MIX THAT IN FOR ME?

- OKAY.

- NICE JAM HERE--YOU KNOW, YOU CAN HAVE DIFFERENT TYPE OF JAM.

THIS IS A PLUM JAM BECAUSE IT'S PLUM, BUT.

- YEAH, IT'S FANTASTIC.

- SO THERE IT WOULD GO.

AND I KNEW YOU WERE COMING SO I PUT A LITTLE BIT OF COGNAC IN IT.

NOW STAY HERE WITH IT.

- WHERE, OVER HERE?

[speaking French] - DID YOU TASTE IT?

- HERE.

YOU TASTE IT.

- NO, NO, BECAUSE YOU KNOW, WHEN YOU MIX WITH FOOD AFTER, IT'S TOO LATE.

- YEAH, IF SOMETHING IS WRONG WITH IT.

EVERYTHING IS OKAY WITH IT?

MAYBE A DASH MORE COGNAC.

- MORE WOULD BE BETTER, VERY GOOD.

- OKAY.

- VERY GOOD.

SHINY.

- GOOD.

SO I'LL PUT IT ON THIS.

RIGHT HERE.

- WOW.

- I'LL GIVE YOU THAT BACK.

- YEP.

- AND MAYBE I'LL CUT IT OPEN TO SEE WHAT IT LOOK LIKE.

IT'S STILL HOT.

- YEAH.

BUT THAT'S JUST ENOUGH.

PERFECT.

- HERE IT IS, THE QUICK ALMOND PLUM CAKE.

[egg shells cracking] OKAY, NOW WE'RE GOING TO DO ONE OF YOUR FAVORITE.

I KNOW THAT--LE... - LE TUILES.

- LE TUILES--"TILE."

CALLED TILE LIKE THE ROOF OF, YOU KNOW, THE TILE OF A ROOF.

AND OFTEN THEY ARE IN THAT SHAPE, LIKE IN THE SOUTH OF FRANCE.

SO I WANT TO DO, YOU WANT TO MIX THIS?

- OKAY.

- 1/2 A CUP OF SUGAR.

AND...1/3 OF A CUP OF FLOUR.

AND ACTUALLY, I'M GOING TO GIVE YOU THE-- - I NEED AN EGG WHITE, RIGHT?

- ONLY THE EGG WHITE, YES.

I HAVE TWO EGG WHITES HERE.

I'M SEPARATING THE EGG GENTLY.

CAN KEEP THE YOLK TO DO SOMETHING ELSE, RIGHT?

- WELL, DEFINITELY DON'T THROW IT OUT.

BE IN TROUBLE WITH THE CHEF.

- OKAY, HERE IS YOUR YOLK-- I MEAN YOUR WHITE, RATHER.

WORK IT.

I'M GOING TO PUT A LITTLE BIT OF GRATED RIND, YOU KNOW, IN THERE FOR YOU.

- BEAUTIFUL.

OKAY, SO I PUT THAT IN THERE?

- YEAH, I GIVE YOU A BIT OF BUTTER.

- BUTTER, YEAH.

- AND THE ZEST.

- OKAY.

PERFECT.

OKAY.

THAT'S BEAUTIFUL.

- IT'S VERY FAST TO DO.

WE'RE GOING TO MIX JUST THE ALMOND GENTLY ON IT.

YOU MIX THEM GOOD--WHAT DO YOU THINK, THE TEXTURE IS GOOD?

- YEAH.

- WHAT SIZE DO YOU WANT TO HAVE, ABOUT THAT?

- YEAH, ABOUT THAT, YOU KNOW.

- OKAY, YOU WANT TO MOLD THEM?

- YEAH.

- YOU GO AHEAD.

- OKAY.

- I LET YOU DO IT, YOU'RE THE EXPERT.

- OH, ARE YOU KIDDING?

YOU WANT THEM SMALLER OR A LITTLE LARGER?

- NO, A LITTLE LARGE, YES, THAT'S FINE.

I MEAN, I THINK YOU CAN DO TWO LIKE THIS, RIGHT?

- IT LOOKS GOOD.

- YEAH, YOU CAN PROBABLY DO ONE NEXT TO THE OTHER TOO.

- YEAH, NOT EXACTLY.

- LOOK AT THE MESS YOU'RE DOING HERE.

- YEAH, WELL, LOOK.

IT'S VERY LIQUID.

YOU HAVE TO FORGIVE.

THE CHEF ARE NEAT, SO I KNOW YOU'RE JEALOUS, BECAUSE THE PASTRY CHEF-- - OKAY, I'M GOING TO HELP YOU.

SEE, I GO HERE, CLOSER, SO THAT YOU DON'T MESS UP MY WHOLE KITCHEN.

- ALL RIGHT.

SO YOU WANT ME TO PUT THAT IN THE OVEN NOW?

- YEAH, THIS WOULD GO INTO A 400 DEGREE OVEN, A LITTLE STRONGER, AND AGAIN, JUST LIKE THE OTHER COOKIE, YOU HAVE TO LOOK AT IT, WHETHER YOU PUT IT HIGHER, LOWER.

YOU WANT THEM BROWN UNDERNEATH.

BUT IT GOES VERY FAST AT THE END, YOU KNOW?

- SO THAT'S 400?

- YES, 400 DEGREE FOR THOSE.

- ALL RIGHT.

- OH, GOOD, OKAY.

WE'VE GOT THE FIRST ONE.

- YEAH, THEY'RE GOOD.

- THEY'RE VERY DELICATE, VERY THIN.

- AGAIN, AGAIN, YOU KNOW, YOU DON'T WANT TO REALLY, I MEAN, YOU COULD LEAVE THEM UP ALREADY NOW, BUT-- - LET THEM COOK ONE SECOND MORE.

WHAT'D YOU THINK, GOING TO USE THAT OR THE ROLL?

- BOTH.

- I THINK--YOU WANT TO TRY?

- PUT THEM ON THE-- ON THE ROLL LIKE THIS.

- ISN'T THAT EASY?

- WELL, THIS IS FINE WITH THIS TOO.

- OKAY.

- I MEAN, YOU KNOW.

YOU CAN HAVE THEM FLAT TOO, YOU KNOW.

NOTHING SAY THAT THEY HAVE TO BE MOLDED.

BUT THAT THE CONVENTION.

- LOOK AT HOW ORANGE THAT LOOK.

- YEAH, THIS IS THE REAL TILE OF A ROOF, HUH?

- YEAH.

- USUALLY THIS IS SERVED BY ITSELF.

YOU KNOW, AS A COOKIE ON A PLATE OF COOKIE.

BUT AGAIN, YOU COULD HAVE SOME BERRY AROUND.

YOU COULD BRUSH THE INSIDE WITH SOME JAM OR SOMETHING, AND, YOU KNOW, DO SOME VARIATION ON IT.

PROBABLY ONE OF THE BEST COOKIE, YOU KNOW, TO MAKE.

AND NOW YOU CAN HEAR THEM WITH HOW NICE AND DRY, THE WAY THEY SHOULD BE, RIGHT?

SO, HERE.

- YEAH, THAT'S RIGHT.

- THE TASTE, THE RECIPE IS GOOD.

I LIKE THE TASTE.

- THEY'RE STILL A BIT HOT IN THE CENTER.

I WILL GIVE YOU SOMETHING WITH THAT.

[wine glasses clinking] A LITTLE BIT OF LATE HARVEST GEWURZTRAMINER.

- SEE, MY WIFE WOULD BE HAPPY WITH THAT.

- LA COCOTTE, YOUR WIFE WOULD BE REALLY HAPPY WITH THAT.

- SHE REALLY LOVE THAT.

OKAY--SOMETHING.

- TUILES A L'ORANGE.

- VIOLA.

I'LL DRINK TO THAT.

- WE'RE GOING TO MAKE COOKIE NOW.

A TYPE OF COOKIE.

SUMMER CORNETS SUSIE.

SO THE CORNETS MUST HAVE THE COOKIE-LIKE TILE.

I MEAN, DRY COOKIE.

YOU COULD SPREAD IT OUT AND FORM THEM INTO A TYPE OF CORNUCOPIA SO YOU CAN FILL IT WITH FRUIT.

YOU KNOW, IT'S A NICE PRESENTATION.

AND WITHOUT TOO MUCH-- TOO MUCH CAKE IF YOU WANT, IN A SENSE, WHEN YOU HAVE ONE COOKIE.

SO THOSE ARE PRETTY SPREAD OUT.

SO I THINK THAT WHAT WE LOVE TO DO, JUST OIL THIS A LITTLE BIT.

NO OLIVE OIL THERE, RIGHT?

- NO, NONE, BETTER NOT.

- AND DIP THAT IN THERE LIKE THIS.

TURN IT ON THE OTHER SIDE.

OKAY.

- SO I DO THE SAME THING?

- YES, WE NEED FOUR.

HERE...

THERE ARE... THOSE TWO.

AND THAT'S IT.

I'M GOING TO DO THE DOUGH IN THERE.

AND FOR THAT, I HAVE, LIKE, 3/4 OF A CUP OF SUGAR, SAME AMOUNT OF ALMOND, AND, LIKE, TWO TABLESPOON OF FLOUR.

AND I'M GOING TO PROCESS THIS FIRST.

[food processor whirring] YOU WANT THE ALMOND TO BE NOT TOTALLY IN POWDER, BUT I MEAN, A BIT GRANULATED.

THAT'S IT.

WHICH SHOULD BE JUST ABOUT THE WAY IT IS NOW.

YOU SEE, SO GRANULATED.

- YEAH, NOT COMPLETELY POWDER.

- SO THAT'S IT.

SO TO THIS, I PUT 2/3 OF A STICK OF BUTTER.

AND, LIKE, ONE TABLESPOON OF MILK.

I'LL SEE WHAT IT LOOKS LIKE, YOU KNOW?

AND SEE WHETHER IT HOLD.

A LITTLE MORE.

THAT'S IT.

I HATE TO MEASURE, YOU KNOW, AND LOOK AT RECIPE, BUT PASTRY-- OFTEN I HAVE TO LOOK AT RECIPE, BECAUSE IT'S MUCH MORE PRECISE-- MUCH MORE PRECISE THAN COOKING.

- THAT'S TRUE.

- SO YOU SEE ABOUT THE TEXTURE OF THE DOUGH IS SOFT HERE.

AND WE DO THEM ABOUT, MAYBE ABOUT THAT SIZE?

WHAT DO YOU THINK?

- YEAH.

MAYBE, YOU NEED ABOUT, WHAT, FIVE INCHES, SOMETHING?

- ABOUT, AND YOU KNOW THE BEST WAY, MAYBE TAKE A LITTLE PIECE OF PLASTIC WRAP.

- OH, YEAH, YOU'RE RIGHT.

THAT'S THE MAGIC TOUCH HERE.

- IT'S EASIER TO-- LESS MESSY TO SPREAD THEM OUT.

OKAY.

IT SHOULD BE ABOUT-- - YEAH, THAT'S ABOUT OKAY?

- YEAH, THAT SIZE IS ABOUT FINE.

I CAN MEASURE IT.

THAT'S FIVE INCHES.

HERE, YOU WANT TO MEASURE IT?

FIVE INCHES EXACTLY ON THE NOSE.

- NOW WHAT ABOUT MINE?

- THAT'S TOO LONG.

A QUARTER OF AN INCH TOO LONG-- NO, IT'S OKAY, IT'S GREAT.

PERFECT.

- YOU KNOW, YOU-- - PERFECT.

- ONLY A PASTRY CHEF CAN SPEAK THE WAY YOU SPEAK.

- OKAY, SEE YOU DON'T HAVE TO HAVE ANOTHER ONE.

TAKE THIS ONE.

- THIS LOOKS SO MUCH EASIER.

YOU SEE?

LOOK AT THAT.

ISN'T IT?

YOUR HAND IS TOO SMALL.

- THIS IS MY SPATULA, YOU SEE?

- YEAH, BUT LOOK AT THAT.

- WELL, BUT YOU'RE A RICH MAN.

- IT CANNOT BE AS ROUND AS THAT ONE.

JUST ADMIT IT, THAT'S ALL.

- YEAH, BUT YOU HAVE A LOT OF MONEY.

YOU ARE RICH--SO I DON'T HAVE A SPATULA AT MY HOUSE.

- YOU DON'T?

- THE ONE YOU MADE, IT'S A MESS.

- NO, THAT'S YOU.

I'M SO SORRY.

THIS IS MINE.

TOO LATE.

- SEE, THE PROBLEM WITH THOSE COOKIES IS THAT YOU CANNOT DO TOO MANY AT THE TIME.

THEY SPREAD OUT.

SO TWO TRAY.

EVEN THE TRAY YOU HAVE TO PUT THEM SEPARATED ENOUGH, AND SOMETIME YOU HAVE TO SWITCH THEM IF THEY BROWN MORE OR LESS.

SO YOU HAVE TO PLAY AROUND WITH IT.

ABOUT 350 DEGREE FOR 10, 12 MINUTE OR SO, RIGHT?

- YEAH.

- OKAY, LET'S TAKE THEM TO THE OVEN.

- OKAY, SO DO I TAKE THE OTHER TRAY?

- YEAH, YEAH.

THAT'S GOOD--THIS ONE MAY BE A LITTLE TOO MUCH, RIGHT?

- YEAH, WELL.

- OH, THAT'S GOOD.

- THAT MAYBE WE HAVE AN EXTRA, BUT YOU STILL GOING TO BE GOOD.

- SO YOU CAN TURN THEM ONE WAY OR THE OTHER.

YOU CAN'T REALLY MOLD THEM, YOU KNOW, RIGHT AWAY, WHEN THEY COME OUT OF THE OVEN.

YOU HAVE TO WAIT, LIKE, A MINUTE OR SO.

IF YOU WAIT TOO LONG, THEY CRACK.

SO IT'S A BIT DELICATE.

I COULD ROLL THEM THIS SIDE, BUT I THINK THEY LOOK BETTER ON THE OTHER SIDE.

SO, YOU KNOW.

I'D TURN THEM THIS WAY.

- MM-HMM.

TO TAKE THIS OUT.

IF YOU CANNOT ROLL THEM, YOU LEAVE THEM THE WAY THEY ARE, PERIOD.

- THAT'S PERFECT.

- YEAH, THEY ARE TOO-- - TOO SOFT, THIN?

- NO, TOO DRY NOW.

- [laughs] - THAT'S IT, TOO DRY.

- TOO DRY, SO THEN-- - LET ME SEE THIS ONE.

- THEN THIS ONE SHOULD BE GOOD.

- BUT YOU KNOW WHAT, YOU CAN ALWAYS PUT IT BACK IN THE OVEN.

SO WE PUT THEM THIS WAY.

I KIND OF SHAPE LIKE THIS.

WE HAVE THAT TO PUT IN BETWEEN, BUT IT'S NOT BIG ENOUGH, REALLY.

JUST A PIECE OF-- - THAT'S PERFECT.

- A PIECE OF ALUMINUM FOIL.

AND LIKE TEN SECONDS OR WHATEVER, THEY GET HOT.

THIS ONE HERE, I PUT IT BACK IN THE OVEN, MAYBE 10, 15 SECONDS, THEY SOFTEN, AND I CAN ROLL IT.

OKAY, YOU DO THOSE ONE.

BOY, THE TENSION IS UNBEARABLE.

THIS IS OVERCOOKED.

- THEY GO FAST.

WHEN YOU ARE THAT, YOU HAVE TO BE RIGHT IN FRONT OF THE OVEN ALL THE TIME.

- ALL RIGHT.

SO THEN WE CAN ALSO MOLD THEM ON SOMETHING LIKE THIS.

YOU KNOW, WHEN THEY ARE NOT TOO-- THEN THEY HARDENED.

AND YOU HAVE A NICE CUP TO FILL UP WITH BERRY OR SOMETHING ELSE, YOU KNOW?

CLAUDE, YOU HAVE THE OTHER ONE SHOULD BE GOOD.

IT'S SOFTENED?

SEE, THIS ONE IS HARD NOW.

- THIS IS--THIS IS READY.

- THIS IS READY?

- MM-HMM.

- OH, THIS ONE AGAIN, YOU SEE IT SOFTEN?

AGAIN, SO IF I WANT TO DO A CORNUCOPIA, AGAIN, THAT TYPE OF THING.

MAYBE A COUPLE OF PIECE OF-- SOMETIME YOU HAVE THOSE BIG-- I DON'T HAVE ONE HERE TODAY, BUT-- SOMETIME YOU HAVE THOSE THINGS, BUT MUCH LARGER.

WHICH ARE FINE, BUT IT WORKS OUT PRETTY GOOD THIS WAY.

ALL RIGHT.

I HAVE THOSE TWO.

ARE YOU HAPPY WITH IT?

- YEAH.

YEAH.

YEAH, I CAN--LOOK, IT'S JUST AROUND LIKE THIS.

- WHAT ARE YOU DOING?

- BLOW ON IT, THAT'S IT, FOR ONE SECOND.

OKAY, NOW IT'S PERFECT.

- AND NOW IT'S TIME TO PUT IT TOGETHER, RIGHT?

NOW, WHEN YOU HAVE THOSE TYPE OF THING, YOU CAN DO A LOT OF VARIATION.

TODAY WE HAVE BERRIES.

WE HAVE ALL KIND OF DIFFERENT TYPE OF BERRIES.

SOME MINT, YOU KNOW, THAT CAN GO--BE VERY WELL WITH IT.

SOME CORNET ARE IN THE FORM OF CORONETS.

SOME, AS YOU SEE-- THIS ONE IS LIKE A LITTLE CUP.

WE HAVE SOME MELTED CHOCOLATE HERE.

WE HAVE SOME MELTED JAM.

YOU KNOW, BERRY JAM.

YOU CAN PUT THAT AROUND OR ON TOP OR WHATEVER.

AND OF COURSE, WE HAVE SOME WHIPPED CREAM.

OKAY, HERE IS YOUR WHIPPED CREAM.

WHAT DID YOU PUT IN THAT WHIPPED CREAM?

IS THERE ANY SUGAR IN IT?

- SUGAR AND VANILLA.

- SUGAR AND VANILLA.

OKAY, YOU SHOULD HAVE MORE THAN ENOUGH HERE.

- I HAVE PLENTY.

- OKAY.

- OKAY, GOOD.

- I'LL KEEP MINE THIS WAY.

OKAY, IT'S ALL YOURS.

SO YOU WANT TO DO A PLATE FIRST?

ONE INDIVIDUAL PLATE?

- YEAH, OKAY, LET'S DO ONE.

- SO WE'LL DO ONE.

OKAY, SO WHAT I'LL DO FOR YOU, MAYBE THIS ONE YOU WANT ME TO KIND OF BRUSH IT WITH CHOCOLATE.

- USING CHOCOLATE, YEAH, THAT'S A GOOD IDEA.

IT WILL--IT'S GOING TO BE EVEN CRISPIER.

- OH, WHEN THE CHOCOLATE-- - YEAH, WELL, IT'S GOING TO BE HARD IN WHAT?

- WELL, CHOCOLATE AND BERRY, YOU KNOW, THAT'S ALWAYS GOOD.

YEAH, IF YOU WANTED TO DO THAT, DO THAT AHEAD.

- YEAH, YOU COULD.

- OF COURSE.

AND YOU LET IT COOL OFF, AND THAT CHOCOLATE IS GOING TO GET HARD.

AND YOU CAN SEE THE CHOCOLATE IS COMING OUT.

- YEAH, PERFECT.

- SO WHAT KIND OF BERRY DO YOU WANT THERE?

- WELL, ALL OF THEM.

- SEE, THE CORNUCOPIA SHOULD COME OUT FROM THE OUTSIDE.

GIVE ME A BIT OF CREAM HERE SO THAT IT HOLD IT SHAPE.

- OVER HERE?

- YEAH.

SO THEN IT GLUE.

- VERY GOOD.

THAT'S ABOUT IT.

- WOW, WHAT A TOUCH.

I'M GOING TO PUT THIS ONE HERE.

- I'M GLAD YOU LIKE IT.

- HERE, YOU SEE THIS ONE, FOR EXAMPLE?

LET'S DO IT WITH WITH THIS ONE.

- A BASKET NOW.

- A BASKET, AGAIN, OF FRUIT.

I THINK THEN YOU SHOULD PUT SOME OF THE RASPBERRY JAM OR ANYTHING LIKE THIS.

- THE JAM IS GOOD IN GENERAL.

- I WOULD REALLY PUT A DASH OF THIS ON THE THING SO IT WOULD GLUE TO IT.

OKAY, HERE.

I THINK I WOULD PUT SOME WHIPPED CREAM IN THERE.

GOOD.

SO IT'S ALREADY LIKE THIS.

I COULD EAT IT LIKE THIS.

COULD YOU?

SO LET'S DO THIS ONE WITH ONLY RASPBERRIES.

- RASPBERRY AND BLACKBERRY.

- AND BLACKBERRY, YEAH.

WOW.

OKAY.

SO THAT'S YOURS.

- PERFECT.

- THAT'S A GOOD IDEA TO GLAZE THOSE, YEAH.

BLUEBERRY IN THE CENTER.

I THINK YOU ARE GOING TO HAVE TO PUT SOME WHIPPED CREAM AROUND.

AND THE WHIPPED CREAM ACTUALLY WOULD BE A GOOD IDEA.

IT WOULD HOLD THE THING IN SPACE.

- OKAY, LET ME FINISH THAT.

- I'LL TURN IT FOR YOU.

- DON'T TURN TOO FAST, NOW.

I KNOW YOU.

BEAUTIFUL.

- YOU WANT TO PUT SOME IN THE CENTER SO I CAN GLUE A LITTLE BIT OF BERRY ON TOP OF IT?

- OKAY.

- WELL, JUST A FEW.

PUT THEM A LITTLE BIT ON THE SIDE FOR THE CORNER.

[smacks lips] YES.

- PERFECT.

- NOW THIS, IT COVER THE MESS.

- THERE, THAT'S A GOOD WAY.

PERFECT.

- YOU KNOW, WE COULD PUT A LITTLE BIT OF--CHOCOLATE.

- YEAH, THAT'S IT, YEAH.

OH, VERY GOOD, VERY GOOD.

VIOLA.

THAT'S FINISHED NOW.

- YES?

- HOW COME YOU CALL THAT A SUSIE CORNET?

- OH, BECAUSE ONE SUMMER, SUSIE HELLER WAS AT MY HOUSE AND I WAS DOING THOSE THINGS AROUND, AND SHE LIKED IT, AND I NAMED IT AFTER HER.

- OH.

- THAT WAS IT.

- I SEE.

- YOU KNOW, THOSE DESSERT ARE NOT REALLY DIFFICULT.

THEY JUST TAKE-- THE TIMING IS IMPORTANT.

THEY ARE TRICKY AT THE END.

IF YOU DON'T KNOW REALLY HOW TO COOK, YOU CAN VOLUNTEER TO HELP A FRIEND, LIKE I DO WITH CLAUDE, YOU KNOW?

BUT IF YOU DO THAT, BRING THE WINE AND BE PREPARED TO HELP.

DID YOU BRING THE WINE?

- NO.

- HAPPY COOKING TO YOU ANYWAY.

- HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning by CaptionMax www.captionmax.com - HAPPY COOKING.