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Baking With Julia
Rasberry Ruffle Genoise Cake with Alice Medrich
Master teacher and chocolatier, Alice Medrich from Berkeley, CA, visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake, providing tips on the best way to melt and shape chocolate. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan and places the chilled, fan-shaped chocolates as a decorative topping.
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24:07
Master chef Michel Richard bakes creative puff pastries for dinner and dessert.
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24:06
Alice Medrich prepares chocolate ruffle cake.
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24:08
Chef Kominiak of New York City's Ecce Panis Bakery makes focaccia, a flat Italian bread.