Pastry performance |

Pastry performance

Students watch in amazement and anticipation while world renown chef Jacques PŽpin prepares the desert called Swimming Swans in Raspberry Sauce with a Caramel Cage Thursday afternoon March 7, 2002. With humor yet professionalism taught the class how to make Seafood Bread, Braised Duck with Glazed Shallots, and Paris Brest Cake with Praline Cream during his second day teaching. Paul Conrad photo. ***Brest is spelled correct***

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