The only thing better than ice cream and cookies is enjoying them together, simultaneously, in sandwich form. Today we honor the marriage of our two favorite treats, and we’re beyond proud that Time Out magazine has ranked ours one of “The best ice cream sandwiches in NYC”.
We celebrated “Christmas in July” with Taittinger Champagne by debuting our Holiday 2016 Champagne Taittinger macaron and chocolate line. Read the article here.
Wow! Famous Live included us in “The World’s Top 4 Places To Get a Chocolate Fix”. Thank you, we love what we do and are proud to be ranked among the best. Photo @i_actually_ate_that
Class is in session! Register now for our first ever video lessons with Craftsy, and learn at your own pace the step-by-step process of creating some of Jacques most famous recipes. Receive 50% off the “Ultimate Chocolate Cake” video class here.
There is no better way to cool down this Summer than with our brand new, refreshing ice cream flavors, Cherimoya, Lucuma, Lemon Verbena, and Rum Raisin.
Our Cherimoya flavor is made from a Peruvian fruit that grows on vines at the foot of the Andes Mountains and has a delicate, tropical taste, with hints of banana, coconut, and pineapple. Also made from from a Peruvian fruit, Lucuma possesses a sunshine-like color with hints of caramel, maple, and pumpkin, and is known as the superfood of desserts.
The Lemon Verbena as refreshing as it sounds and what we consider the ultimate Summer flavor. The ingredients were grown in Jacques’ mother’s garden, one batch was made, and it’s only available until it runs out so you better hurry.
Last but not least, we introduce the classic favorite Rum Raisin, ours definitely raises the bar and it’s boozy flavor will take your tastebuds on a ride.
Jacques received the French Chevalier of the Legion of Honor — The highest decoration in France on his 57th Birthday at the French Consulate in New York.
“I’m blessed to do what I love to do every day and am being recognized for it. Representing the culture of food and excellence from my country makes me proud to wear my french flag and honored to receive the Chevalier de la Legion d’Honneur. The General Consul of France Mr. Bertrand Lortholary and his lovely wife Laurence Mezin, hosted a beautiful cocktail party for my friends and I at the French Consulate in New York where I was given this prestigious medal. My dear friend whom I consider my family, Jacques Pepin, whom is also a Legion of Honor recipient bestowed the medal on me. ”
I have been in this profession for over 40 years and I feel very lucky with all the blessings I have received during this time. In the culinary industry in America, there are only a handful of Legion of Honor recipients. They are Julia Child, Jacques Pepin, Andre Soltner, Alice Waters, Daniel Boulud, Thomas Keller, Eric Ripert, Dorothy Hamilton, Nina and Tim Zagat. I am so proud to be part of such an extraordinary group. I truly am living the American dream. Merci to my wife, my family in Bandol, France and California, and all my dear friends. Many of whom flew in from all over the country just for this occasion. There are many special people that were not able to come, but are significant in helping change my life to be where I am today. To all of you, Merci beaucoup. -Jacques Torres
Photos by Eric Vitale Photography
INSTRUCTIONS JACQUES TORRES’ CAKE MIX SOUFFLE
- Butter for greasing ramekins
- 8 Egg Whites
- 1 teaspoon Lemon Juice
- 1/4 cup Granulated Sugar (plus more for coating ramekins)
- 6 tablespoons Boxed Chocolate Cake Mix
- 1-2 tablespoons Orange Liquor
- 1-2 tablespoons Water
- 24 Dark Chocolate Pistols (or dark chocolate chunks)
- Ice Cream to serve
- Preheat oven to 375 degrees F. Grease ramekins generously with butter and coat with granulated sugar, tapping out excess. Place ramekins on a rimmed baking sheet.
- In a large bowl, whip egg whites and sugar until whites are at soft peaks. Add the lemon juice and continue to whisk until medium-stiff peaks form.
- In a small microwave-safe bowl stir together the cake mix and equal parts water and orange liquor until mix resembles cake batter. Microwave twice for 20 seconds intervals. Fold into the whipped egg whites until only a few streaks remain.
- Transfer mix to a piping bag. Evenly distribute between the prepared ramekins. Top each with 3 to 4 chocolate pistols. Bake for 7 to 10 minutes. Remove and serve warm with a small scoop of ice cream.
Our friends at EaterNY came by and we gave them a lesson in creating a perfectly tempered chocolate coating. Watch the video below for tips on how to make beautiful and flawless chocolate covered strawberries.
Buzzfeed Food held a “A Chocolate Chip Cookie Taste-A-Thon” and ranked ours in their top 10 list! We are honored to be included as a top pick by TimeOut. Here is some feedback of what Tasters of the contest had to say:
“Awesome. Crunchy, kind of chewy, good salt. I would be pleased if I made this.”
“Flood of chocolate.”
“Nice crunch with a soft, chewy inside.”
As the weather has finally warmed up in NYC, be sure to stop by and try one of our homemade ice cream sandwiches featuring our chocolate chip cookies!
Prized dining institution Melba’s restaurant invited Jacques to host the 2nd Annual Harlem Eat Up, an event that features the neighborhood’s top restaurants and invites renowned chefs to host and collaborate on a menu that showcases the vibrant and culturally diverse landscape of Harlem, NYC.
Jacques dessert course the “Paillasson”, consisted of layers of caramelized shredded phyllo dough and sliced almonds filled with banana flambe rum creme brûlée and berry sauce, topped off with cotton candy, was the icing on the cake of a fabulous food-filled evening.