Jacques Pépin's Bavarian Cream Cake | KQED

Jacques Pépin prepares an innovative menu, starting with a healthy pozole with calamari rings. For dessert, Jacques makes a stunning farina Bavarian cream cake. Farina is a type of grain and can be substituted in this recipe for couscous or Cream of Wheat. The main course is veal chops with braised lettuce and shaved olives. Try something a little different for dinner tonight.

In This Episode:
00:00: How to clean squid
3:03 How to make pozole
4:55 Farina Bavarian cream cake recipe
8:30 Cake decoration tips
14:41 Veal chops with braised lettuce and shaved olives


Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 3, 1993. Savory melange
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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