30 seconds into the video, and I love this guy!

I totally love this dude and his accent.

I'm amazed by how great skills Julien have when he work so fast and precise with everything he bake. Great inspiration and as always a great video! Thanks!

Dude has serious skills. Could watch him all day.

I enjoyed the chef as much as I did the tutorial. Can't remember the last time I laughed this hard. If all tutors can be as comical as this, then nobody will fail exams...

Love all your receipes. made your crossonts they turned out No.1 will try these tonight.

recipe(it's halved and directions are changed a bit): -285g(bit less than 1 1/4cup) butter -113g(bit less than 1/2 cup) icing suger -7g(1 1/2 tsp)salt -90g(1 egg white) -338g(1 1/2cup) flour -about 1/2tbs. vanilla essence(extract works as well) or pistachio paste -chocolate may vary a looooot but a big handful or two for these measurements(plus u can eat the extra :) 1.(prep egg whites and butter beforehand and let them reach room temp. first) 2.soften butter in microwave (not too much 30sec-1min) 3.while butter is melting, mix icing sugar and salt. then separate egg whites 4.once butter is melted, carefully incorporate into sugar/salt with a spatula(or u can use stand mixer on very low speed). then use stand mixer on medium speed. 5.Once fluffy, slowly add egg whites. then, vanilla essence, extract, or pistachio paste 6. carefully, fold in flour(trust me u won't want to use the stand mixer for the first bit, it flies everywhere). finish with machine to fully mix in(5-15 seconds, make sure the bottom of the bowl is incorporated too) 7. pipe out mixture on parchment paper(star tip if u want it to look nice) 9:40-12:16 for demonstration 8.put in 160°C or 320°F oven and bake for 10-15 min (smaller cookies will take less time to bake) 9. while baking melt some chocolate in a double boiler (tbh it doesn't have to be milk) 10. after the cookies are done and are cooled a bit, dip in chocolate however much u want and finish it off with sprinkles, chopped pistachios/nuts, whatever floats ur boat.

Made the cookies and they were amazing. I was looking for perfect Viennois cookie recipe for a long time, and I am so happy that I found your recipes! Thank you for sharing it!

I bake this one today,it wss so good,not too sweet,just a very delicate yummy cookies. Everybody in my family love it. Thank you for sharing your recipes.

Hands down the best recipe ever👌♥️ Regards from India. 🇮🇳

Very fast, precise and super efficient. A joy to watch (and to listen to as well).

The way you are piping that dough is so artful, I can't imagine being able to do that, I am not that graceful, I walk into walls standing still!

Thanks chef julien I tried this recipe and it so amazing even my Japanese coworker loved this biscuit Keep making a video for your new recipe More power, God bless

I was just looking to see how a cookie press works and I found this video. I love, love to see someone, anyone, who is an expert in their craft. This fellow lays cookies out on a tray with the precision of a practiced expert and I admire it greatly. Also, I like cookies.

It's a pleasure seeing your skills.

I love the english spoken by this cute young chef, mind you I like your "recette". Shall try it.

These look delicious! Thanks for Sharing❤️👍🏾

J'adore votre accent et votre méthode 😂😂😂 💖💖💖 ,

as i heard he said the temperature was 175 degree... and the flour is Plain Flour. lol.. u pointed to the wrong corner, Chef for the channels.. it made me laugh at the end.. Fun n charming Chef ;)

He's such an expert he shaped the cookies so fast I was just admiring his speed. ❤️❤️😍

OMG!!! i really like your work and your speed.also the recipe.so amazing thank you so much👌👌👌👌

Like a mad scientist 🙃

Yummo, love yr cooking skills. Will sure make those fir my kids.

Excellent. How fast you made your biscuits unbelievable. I take so long in making mine. Love your recipes. 😍😍

Me encantaron....y la actitud del chef me gusto un monton...gracias...Chao

I'm definitely going to make these ,yum x

thank you its very educational...and I inspired the way you moved fast...

Amigo 🍁 Qué buena pinta de galletas ..! 😍 me encantaaaaaa eres muy práctico en tu trabajo ...FELICIDADES 💖💙💚💛💜

Nice work. That was simple and easy. Thanks

100 /100. God bless you 😍

I need that bag of chocolate

Skvělý kuchař a skvělé video......Zdravím, Marie ...

Merci bien!. C'est formidable.

👍thanks from Australia 👍

I used this one in our Xmas market everyone loved it so short and buttery

Loving the Christmas tree x

everything about this video is addictive.......

Bravo chef vous pouvez ne mettre la recette en français Svp merci👌👍

Thank you , very simple,very nice like your angel .many videos please.🧚‍♂️👌👍😍

I bet he just woke up and went 'I want to bake some biscuits today.' and did it. XD Cool work!

Thank You I tried the recipe it’s was a mazing

Another great video. Thank you so much guys! Food and cooking is all about creating and sharing and eating wonderful things. The secret ingredient in every recipe is........Love! I am shocked beyond words to see that there are, apparently, 147 individuals (I can not bring myself to call them people!), who do not like this video. Seriously. What is wrong with them? I would love to sit down with them and ask them directly WTF is your problem?

Bravo chef je vous l'a recette en français vraiment top 👍👍👍👍👍👍👍👍👍👍👍👍👍

Juste magnifique et délicieux 👍👍👍

Always fun to watch. :)

So glad I found your channel, you are so talented an very funny!

It’s really looking yummy God bless u and thank u

That piping ... amazing.

Thanks for the valuable information further progress

Thank you for sharing❤

Very talented chef very fast very precise and still can explain and joke How can this chef do that?

J'ai adoré 💘, bravo

Cool ! Thank you !

Yumyum so nice biscuits

I’m sure I’m going to try your recipe

Very Nice. Thank You.

Using the air gun is a new one on me. I like it.

Love your accent!

Hi Julien! Thank you for the amazing recipe! I tried it but my cookies turned out little hard and coarse instead of having the airy texture. I guess it's because my egg white was too cold and not room-temperature-enough? I'm going to try again tonight with more luke warm eggwhite. Hope it turns out nice and airy!

chef's laughing looks delicious!

Awesome!

So nice biscuit .... It's plain flour or self rising flour

Oh woo fallen in love with em

Nothing like having all the ingredients right there ready to go.

Excellent work

Nice style man✌️

Am I the only one here who's totally in love with this guy

valrhona is the best, i made them cookies (mix of cake & Bread Flour+age dough for 36 hours) for my ex after the break up with the Bahibe damnnnn they were good :(

I love his accent!!

Very tasty and very easy to do it God bless you

What a pro..👍

Your English with a French accent is so adorable ,

What kind of Vanilla is he using..? the Vanilla here in Canada is alcohol water based , that looked almost syrupy like..would like to try that..

The best machine 😜

You are very ridiquioule Chef!! hahaha j'ai bien rigolé merci!

Hi. Please post more Julien videos. Thanks!

Yummy thanks

Amazing

Super!

La Machine!😉😂👍, my Swiss boss called me that in 1984 to 87.😉😂😂

LOL I like the special effects noise for the paddle he made .

Very delicious ahlaa👍👍👍

valrhona is so expensive!! but worth it amazing chocolate!

Yes chef! You are a machine!! Lol

i will try

Little bit overbaked... but very entertaining video. Thank you very much.

Wow nice Video!

I like the frenchy english you speak

Thanks dear jullien

OMG i just love you

I just like you my friend wow

Thank you, what temperature should you bake the biscuits at?

Sablés viennois 570g beurre / butter 225g sucre glace / icing sugar 14g sel / salt 180 g blanc d'œuf / egg white 675g farine/ flour Vanille/ vanilla

Very yummy

will you ever make a lardy cake as we would all love it

Lovely, my favorite biscuits. It was one of my Dads favorite.

icing sugar and corn starch can make such a mess..amazing how those 2 ingredients can be so messy..I love and use them both, but no matter how careful I am, always always somehow some way I will make a mess with those 2..

Should I leave out the salt if Ibuse salted butter?

It's Viennese twirl. Not Sable. Sable is made with whole egg and granulated sugar. Best made with cake flour. Some lemon juice really helps lighten the flavor. Because there is no baking powder it's necessary to beat as much air into the batter as possible before adding the flour. I'm a retired French pastry chef.

Coucou de nouvelle caledonie ! Je viens de découvrir ta chaîne. Ton accent very french 😂