Julia Child's BRIOCHE STRAWBERRY SHORTCAKE Should Break the Internet

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2 жыл бұрын

Julia Child's 'Le Marly': Brioche Strawberry Shortcake soaked in Rum/Kirsch. Recipe from Mastering the Art of French Cooking volume 2. #juliachild #jamieandjulia #antichef #strawberryshortcake #baking #brioche
00:00 - Opening
01:18 - Brioche Dough Day 1
04:53 - Brioche Dough Day 2
06:56 - Strawberry Prep
07:45 - Sugar Syrup
09:14 - Apricot Glaze
11:15 - Chantilly Cream
12:45 - Assembly
17:03 - Order Up!
17:38 - Final Thoughts
18:52 - Patreon
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Mastering the Art of French Cooking Vol 1 & 2:
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Пікірлер: 538

@nathanhall9177 Жыл бұрын

I was a line cook for 13 years. I can tell you’ve really grown as a cook. It’s funny watching someone realize that recipes don’t always have to be followed precisely. and then sometimes having to redo it because recipes have to be followed precisely.

@lisaspikes4291 Жыл бұрын

It comes with experience. When you know what is happening with the food, and why you are doing certain things, it becomes easier to determine what can be changed or messed with. I was also a cook for about 6 years, and cook most of my food at home, and incessantly watch cooking videos, so I have a good sense of what to do. A recipe like this can be altered quite a bit. Using different fruits, different creams, different breads or cakes, or different glazes. Imagine a coconut cream meringue filling with a lime flavored cake and a mango glaze! 🤗

@annemarie8483 Жыл бұрын

💕💕

@daniellatheczarina2u915 Жыл бұрын

@@lisaspikes4291 I can imagine it but think it would be ott.

@stephanieb1719 Жыл бұрын

@@lisaspikes4291 I volunteer as tribute anytime you need a quality control taster! 🙋🏻‍♀️

@kaarlimakela3413 Жыл бұрын

😆 the art AND the science of it.

@happylindsay4475 2 жыл бұрын

The only thing that hasn't changed and needs to is how underrated your channel is... Your baking skills?! HUGE turnaround. This has inspired me to do something that I love and just keep doing it - the growth will come. I can't wait to watch this! Continue to be awesome

@antichef 2 жыл бұрын

that means A LOT! :)

@RLucas3000 2 жыл бұрын

@@antichef I would have put a dollop of the whipped cream at the end of each piece and then centered a strawberry in each dollop (which I think is what Julia intended), but I LOVE the rustic look you created! Since you changed it, perhaps you could name it Le Marley de Provence, as that makes me think of the provinces or the more rural, rustic life, rather than the fancier life de Paris.

@michaelwodz9807 Жыл бұрын

@@RLucas3000 nerd!

@mintallyunstable Жыл бұрын

@@michaelwodz9807 nerds are awesome!

@itzakpoelzig330 Жыл бұрын

This is why I always disagree when people make statements like "all human knowledge is available on the internet." Le Marly fell through the cracks until this video was made, even though at one time it was famous enough to make it into a celebrity chef's cookbook. Just imagine how many other cakes are out there in the analog world to be discovered! And I guess other things besides cakes...

@lizcademy4809 Жыл бұрын

There's a huge amount of research and knowledge of Home Economics that is not on the internet ... the whole field faded into obscurity in the 1980s. [Just about the time I became a stay at home mom, and wanted to research how to best maintain my household.] I have both volumes, plus one of Julia's later TV series cookbooks. I've made many of her dishes (the simpler ones!) and everything was good.

@r.d.8172 Жыл бұрын

That sounds like a really cool challenge! It should be Jamie's next series when he's finished with Julia haha

@itzakpoelzig330 Жыл бұрын

@@r.d.8172 What, forgotten cakes? I'd watch it.

@kingdommomlife4441 Жыл бұрын

I collect antique cook books for this reason. Really great info, especially in depression era cook books.

@funnybabbit550 Жыл бұрын

I wish you would do a halfblood prince version of Julia’s cookbook, where you scribble in the margins the corrections and things that worked for you cause that would be the perfect marriage of this fanciful, magical journey and reality that we could all cherish and use. I would for sure buy it.

@catherinewhite2943 Жыл бұрын

Are there people in this world who do NOT scribble corrections in their cookbooks?

@elizabethturel78 Жыл бұрын

Well, I would have liked some chocolate drizzled over the top, but that’s me.

@kaarlimakela3413 Жыл бұрын

@@elizabethturel78that's me too! 😁

@TheKeeperMadz 7 ай бұрын

I would buy a jajulia hybrid cookbook

@wolvie1618 7 ай бұрын

@@catherinewhite2943 Me. But then again, I use a Betty Crocker cookbook that I haven't really had any problems with so far.

@eat_things 2 жыл бұрын

Being able to make brioche by hand simply means you're an accomplished genius. That was art. Thank you for going through that so I could see it being done.

@christinewaite8568 2 жыл бұрын

Your take on brioche strawberry shortcake, with it's final and PERFECT simplicity of icing sugar instead of yet more whipped cream, is a recipe changer. Kudos to you, not-so-anti-chef! 👏

@kittymarch8455 2 жыл бұрын

Adding a drizzle of dark chocolate across the top would be magnificent.

@susanlangager3568 Жыл бұрын

Or on the individual plate before putting the slice down.

@Mike-uh5xl Жыл бұрын

A sprinkling of dark and/or white chocolate shavings

@kaarlimakela3413 Жыл бұрын

This is what I'm saying! 😆

@Antaios632 2 жыл бұрын

Brioche can feel like total chaos even when you're doing it exactly right! I'm really impressed! Let's just say I wouldn't put my first attempt out there on YT, it was not this successful. 😂

@eriebeverly 2 жыл бұрын

There is a grainy image of it in a McCall's Magazine from 1970 on Internet Archive. It was prepared by Julia and is served in a earthenware looking dish with only the domed top -- which is covered completely in piped cream and studded with strawberries -- exposed.

@rachelee8801 2 жыл бұрын

It's amazing to see the level of confidence Jamie has in the kitchen now compared to when he started. It's inspiring!

@mintallyunstable Жыл бұрын

fisrt video i saw for him was his 1st attempt to make macarons. man, his progress is UNREAL

@amywedgewood6072 Жыл бұрын

Just got home from a VERY long RN shift and am currently sitting in the dark watching random You Tube videos to decompress. This video was exactly what I needed!!!! I laughed, empathized and now want to order a Julia Child’s cookbook! Thank You! Subscribed!

@acwhit1593 Жыл бұрын

I realize I'm late to the game, but I am an RN also and I've been binging Jamie's videos, and I just ordered vol 1 and 2! Just had to share LOL

@FutureCommentary1 2 жыл бұрын

1:15 That reminds of Chef John's comment almost every time he makes a 24h recipe: if you want it today you have to start yesterday.

@dinasawlani 2 жыл бұрын

Beautifully done. Bravo! This is a riff of a tarte tropézienne, which is normally filled with crème diplomat or a crème mousseline. Brioche is normally classified as a viennoiserie/pastry and is generally made with a softer flour (T55/T45) for a cakier crumb. I have a hunch this version of the tarte may be inspired by a dessert Julia Child had at a café or bistro called Le Marly? Just a guess 🤷🏻‍♀️.

@runswithbeer 2 жыл бұрын

Just out of curiosity, I looked this up and there is a place in Paris called Le Cafe Marly :)

@dinasawlani 2 жыл бұрын

@@runswithbeer yes but that's part of the Louvre complex and opened in the 90s. I'm assuming Julia would have had it somewhere in the South because that's where the dish originates from.

@singe0diabolique 2 жыл бұрын

The combination of whipped cream and vanilla would take its name from a castle, the Castle of Chantilly, which inhabits the northern part of France and which gave, in the eighteenth century, the name to a village that rose right at its feet.

@patrickflores1429 2 жыл бұрын

Your Julia child's recipes have reminded me of great recipes my french grandparents used to make that nobody prepares anymore. I am definitely ordering Julia's child's books now.

@grantthatcher461 2 жыл бұрын

This was definitely a triumph...most definitely a triumph!!! I cook a lot, and am always taken with how you figure out the processes and things that are new to you...Bravo, my boy!! : ) This turned out spectacularly, I would say. Wish I could have enjoyed a slice with you! : )

@antichef 2 жыл бұрын

ah so awesome to read that. Thank ya, Grant! 👊

@julias.6658 2 жыл бұрын

Hell yeah! I remember I made this a while ago on my Insta and you gave me the thumbs-up. So happy you're covering it, it truly is magnificent!

@antichef 2 жыл бұрын

Of course! You beat me to it! I can now understand it's magnificence!

@saraonthesly 2 жыл бұрын

My gosh making that brioche dough is intense. I feel like anything could go wrong at anytime! Amazing job! This recipe looks delicious

@yalalapluif4066 Жыл бұрын

Chantilly is a small city North of Paris. Theoretically it's whipped cream + (actual) vanilla + sugar. And it's pronounced chanti-yi. Hi from Paris btw, love your channel !

@carouselcakes6237 2 жыл бұрын

Love your channel. I like how you show that not everything is so easy & that having to check the recipe with sticky buttery hands is a normal ‘oh s**t’ regular occurance for us amateur bakers. 👍 subscribed.

@yes2day100 2 ай бұрын

What I love about you is how messy and cavalier you are even with regard to the hardest techniques!! I love how you throw your pots and pans and bowls around, and you slap the dough with such unbridled enthusiasm. This is how we non-professional cooks do it. Keep it up!

@garybassin1651 2 жыл бұрын

Chantilly cream (pronounced as shawn- tee) is basically the same as whipped cream but generally with added sugar and/or a flavoring. It was invented in the French village of Chantilly specifically for the visit of King Louis XIV. I was always taught that in making whipped cream, you start off with your beaters at slow speed then gradually increase the speed. With egg whites, you do the opposite by starting out at a high speed and gradually decrease the speed. That has always worked for me.

@joyb3545 Жыл бұрын

Shawn-tee-ee. I made the mistake of calling it Shawn-tee for ages and people just blanked.

@joannapebbleworthy9343 Жыл бұрын

@@joyb3545 Or rather shawn-tee-yee.

@eclairtreo Жыл бұрын

@@joannapebbleworthy9343 Joanna is correct, it is shawn-tee-yee.

@eddiegreene7334 2 жыл бұрын

You nailed it! ….I was born in the U.S..but my family is French…we had this often. Brought back memories..you are a joy to watch. Keep rocking it!

@adbreon 2 жыл бұрын

Do you have any insight into the name?

@eddiegreene7334 2 жыл бұрын

@@adbreon I don’t….my grandmother would call it gateau aux fraises….basically strawberry cake….but it was the same thing.

@tiamia7139 2 жыл бұрын

This is one of your most beautiful desserts yet! A+++ 🎖 I am 75% French, although American by birth, and this reminds me of the desserts my mother used to make. Your brioche was a dream and my mouth was literally watering watching you make this. C'est magnifique! ❤👨‍🎨👏👏👏

@johncrwarner 2 жыл бұрын

Chantilly is a small town north of Paris it might now be under the auspices of Paris now. It has a chateau and in that chateau they made sweetened whipped cream hence its French name Crème Chantilly. It is just sweetened whipped cream.

@retromoviefan944 2 жыл бұрын

wow, you totally rocked it out on this one! your brioche looks superb! (yes, is a bit of a shame that all the middle gets scraped out to make the bowl, but i'm sure you found a good use for it, i.e. into your mouth immediately!). You are truly becoming a gourmet baker, and that ain't no lie! Bravo!

@kimminy2362 2 жыл бұрын

Good job. I thought for sure you were overworking that brioche dough during the butter phase, but nope! A testament to your growing expertise. Congratulations. I especially liked your introducing your grumpier self, lol.

@ronaldhorton2438 2 жыл бұрын

Jamie, Well Done!! I made brioche two or three times a month for many years. I have the two Julia Childs books you are using, don't remember running across this recipe and am disappointed. This would have been repeated many times. To thump bread, use your middle finger, held back your thumb and flick your finger to thump the bread. Thanks for this video.😋

@stephenking354 2 жыл бұрын

Great stuff. You look such a natural with pastry/dough nowadays though those who've watched the back catalogue know that it wasn't always so!

@amd6898 2 жыл бұрын

Whipped Cream is just whipped cream with no sugar. Chantilly (or as the french pronounce it "chan-tee-yee) is just whipped cream with sugar (and sometimes vanilla). literally the only difference.

@alexheetland 2 жыл бұрын

Your interpretation of thumping a loaf of bread is amazing.

@teambeining 2 жыл бұрын

🥺

@CHARLIEGIRL775 2 жыл бұрын

Glad he doesn’t thump watermelons to see if they’re ripe that way lol

@richhare3765 Жыл бұрын

I made the Le Marly and figured out what to do with the leftover bread. Roughly crumble it up and place it in two ramekins. Soak it with the leftover rum simple syrup and place in the refrigerator for a few hours. Cut up any leftover strawberries and whip up a small batch of Chantilly cream - combine with strawberries and spoon over the brioche right before serving. Grab a spoon and enjoy. Must admit it took me two days to make the Le Marly but it was well worth it. Love your videos - you are an inspiration to all us aspiring home cooks who want to up their game.

@TommyAlanRaines 2 жыл бұрын

I would say you nailed this one! One of my grandmothers made this many, many years ago.

@valentinomiller6251 Жыл бұрын

Recently watching JC, you popped into the fray, and I must state that am enjoying you. I love how you throw yourself down onto the counter, snatch open the fridge, etc., which suggests your heavy-handedness, that you probably break things because of your ungentleness, which is cute to see, somewhat childlike. It also doesn't hurt that you're quite easy on the eyes. Keep up the good work. You're good at and made for this.

@jenniferleighmiron8135 2 жыл бұрын

Gosh you make me laugh! The dessert looked great as well. I am also a cook who doesn't read the whole recipe then says "She wants me me to do what now?" Lol.

@LyleKN 2 жыл бұрын

Another great video! I love your content. All sugar is made from cane but some brands are less refined which is why they will have a tan or light brown tinge to it. In the sugar refining process, "raw" sugar is spun to remove the molasses which then makes white sugar. Brown sugar is made by spraying that molasses back onto white sugar and depending on how much, we get light or dark brown sugar. What people in the UK call castor sugar is simply white granulated sugar that is more finely processed to produce smaller crystals which is thought to be easier to incorporate into recipes. I've used both and they don't seem to make much of a difference to me.

@FutureCommentary1 2 жыл бұрын

Oh some countries mainly use sugar beet. A very sweet white beet. I don't know what's common where Jamie stays. But yes for the color. I use cane sugar (basically regular sugar to me) and it doesn't have a brown tinge.

@antichef 2 жыл бұрын

wow...that was super interesting! Cheers, Lyle!

@LyleKN 2 жыл бұрын

@@FutureCommentary1 Thanks for the correction. I should have mentioned I was refering mainly to sugar in the U.S and the brown tinge is a by product of pressed sugar cane. The full process has a few more steps, I gave the reader's digest version. 😃

@swtenz 2 жыл бұрын

Yes my mum used to just make “castor” sugar by putting normal granulated sugar in the blender…

@katiekawaii Жыл бұрын

White or granulated sugar in the US is equally likely to be made from sugar beets as it is from sugarcane. The molasses in brown sugar, however, is (to my knowledge) pretty much always from sugar cane.

@kyrvhy 2 жыл бұрын

This is so so good. Awesome. "Chantilly Cream" is Whipped Cream, usually sweetened, with the addition of Vanilla. 👏👏👏

@terrihansen1581 Жыл бұрын

Props for making brioche by hand. I made it once using my Kitchen Aid and I thought incorporating the butter was going to kill my mixer

@lwest5686 2 жыл бұрын

Ironically, you said this dessert was nowhere to be found anywhere else... even though I have the same cookbook I can't remember even seeing it in there. I must go check again. It's outstanding all the same. Ps, I think the instruction to "thump" for doneness it is more of a tap of the finger on the bottom of the loaf rather than dropping the loaf.

@soniamendoza4672 Жыл бұрын

I just wanted to say, I made this following your steps in this video and its the best damn thing I've ever baked. Thank you so much for documenting the experience, it really helped me put my hands to work with more confidence.

@theherd5830 2 жыл бұрын

Jamie you nailed it! The whole episode was great. Your skills have improved so much. Why hasn’t Food Network snatched you up?

@dulichion 2 жыл бұрын

Amazing man, I grew up with these books in my house. My mother's obviously. I tried to make a few things from them, and mom always always made chantilly cream with strawberries. Its amazing. Thank you for bringing back my childhood in one fail swoop!

@saschaeggert2148 Жыл бұрын

Ah, the good "Schladerer", it's from my home region in Germany and pretty famous for its spirits.

@TheSlavetoabunny 2 жыл бұрын

You're getting pretty darn good at this cooking stuff!

@lawrencefosterjenkins8216 Жыл бұрын

"everything we know about it is on these few pages here" until now. that's the power of this series.

@Littlepea2890 Жыл бұрын

I love your happy giggle when you were assembling. Your joy is infectious

@ANIMALSWEETHART Жыл бұрын

The giggles of joy and pride that you exude every time something turns out well is genuinely so wholesome

@maryfehr7237 Жыл бұрын

Oh hey I just realized my mom had this book. I remember the mustard crusted roast she made using a paste of dry mustard with bacon fat. Another unforgettable gem was the chicken livers in onions... I am not a liver loving woman but I ate that. It had enough cream in it for a Ukrainian wedding feast......oh no wait. That was MaDam Benoit. This looks e extremely similar....I wonder if they were published by the same company....squints at the cover...ps....when you thump bread you turn it upside down and tap the bottom with your finger. That's what mom did. Wow this looks so yummy.

@My5sons1114 2 жыл бұрын

I couldn’t help but giggle right along with you when you assembled that beautiful dessert ! Nicely done!!

@rosemarygilman8718 2 жыл бұрын

Jamie, this was so much fun! Le Marly looked gorgeous and apparently tasted incredible. 11 out o10! You are such a ball to watch. I love how humble you are about what you know and don't know . Thank you for making these excellent videos!

@kimtracy754 2 жыл бұрын

Wow! That’s a stunning dessert. Very impressive!

@donnapurdy4035 Жыл бұрын

I love watching, it’s like I can’t walk away! Thanks for hanging in there all the way through!

@christinewaite8568 2 жыл бұрын

This IS beautiful, and I am not a dessert eater but serve me up a piece cause it's goin down! Jamie, thanks for your entertaining and helpful videos!

@jojomarie5218 Жыл бұрын

Your lift, flip, slap had me on the floor laughing.. Work fast, work fast 🤣 Bravo! Nice Job Jamie

@stelbaba9807 Жыл бұрын

You have totally inspired me to buy Julia’s books and explore the art of French cooking ❤️ so glad I found your channel

@jake32901 2 жыл бұрын

Just for future reference, since I've seen it happen twice now, adding salt to your yeast slurry is an anachronism and should never be done. Add the salt to the flour base mixture instead. Yeast and salt just really dislike each other. Another future tip is using a teaspoon, preferably a serrated "grapefruit" spoon, if you can find one, will make prepping those strawberries far less of a chore.

@Bmodoart Жыл бұрын

Yeast and salt has been tested time and time again. It really doesn't change much at all whether you add it to the yeast or the flour.

@SoBayK80 Жыл бұрын

I second the grapefruit spoon as strawberry huller 🏆

@elizabethwellman8782 Жыл бұрын

I have seen numerous bakers test the yeast and salt controversy. All have found it to be a myth.

@MyKeturah Жыл бұрын

my jaw dropped open at how beautifully you executed this recipe. A+. you are sooo talented! wow.

@bcd4562 2 жыл бұрын

I was so excited for you to try it! It looks amazing!!! Congratulations 🎉👏🎉👏

@onefarwanderer Жыл бұрын

When he cut the dough in half, I actually gasped. It looked so pretty.

@jenng.3678 Жыл бұрын

LOL thump (tap) the bottom of the bread with your fingers to listen for the hollow sound, in case no one else has mentioned this! I love how you just threw it on the board to see if it's hollow, that made me laugh so much, thank you! I LOVE YOUR VIDEOS!!!

@SylentStar0009 Жыл бұрын

I remember watching her with my Nana after school & on the weekends I love baking because of her. You do her recipes justice some ppl try to make things their own & take credit or ruin the recipe; I love you don't. I love when ppl pay homage to the ppl who did the leg work & set the standards. New but already love your videos.

@Zoe-sp1sb Жыл бұрын

You're so fun to watch, thank you for cooking 💗

@janiskara6564 2 жыл бұрын

Really good work! Again, so proud of you for your tenacity. Re the thumping, pretty sure Julia meant to thump the bottom with your finger - not drop the bread repeatedly on your cutting board. ;)

@antichef 2 жыл бұрын

haha! I'll go a little easy on the thumping next time

@cinemasenses 8 ай бұрын

Every stinkin’ time I watch one of your videos I want to run down to the kitchen and whip up that same recipe. The only problem is that I generally watch KZfaq videos after getting ready to sleep and lying in bed! I guess that way it’s better on my waistline since I never leave the bed before drifting off to sleep without setting foot in the kitchen. This strawberry shortcake looks like an absolute MUST TRY next time strawberries are in season

@AngelsWill Жыл бұрын

I usually use a 'cheat' for the apricot glaze. Heat the whole jar of jam on the stove on low fire. When the jam is in a almost liquid form just pour it thu a sieve. No faffing with thick jam and a sieve. Let it rest and it will thicken up again. Store what you don't use back in the jampot in the fridge, eat the leftover big pieces with bread. Hope that this it is some use to you.

@AngelsWill Жыл бұрын

sorry I see that the tip was already given and used in the Apple Charlotte.

@Kayla_Kimbrell Жыл бұрын

Man that's one beautiful dessert! I'd love to try to make this. It's beautiful and looks delicious! Your cooking skills have really come so far. I've absolutely loved catching up to current videos of this series.

@SaraHA2371 Жыл бұрын

Of all the recipes you've done on here, this is by far the one I wanna try the most!

@sarak2305 Жыл бұрын

AAAH! New subscriber here, so happy that I have this weird combo with your channel where I can correct you and simultaneously be impressed by you? You've grown so much as a baker and cook! And you share your mistakes, which I need to get better at. Very admirable you're tackling Child. And your 'bowl me' cuts are flawless.

@wendymarie7151 2 жыл бұрын

Jamie, I really enjoy watching you recreate Julia Childs recipes!! It's awesome 😊😊😊

@profe3330 2 жыл бұрын

BEAUTIFUL dough! This looks fantastic. :)

@mattswede 2 жыл бұрын

Looks delicious. Thank you for another amazing video.

@alisonforrester4612 2 жыл бұрын

Your content, quality, editing ability, cooking knowledge/ now learnt…. Is just brilliant and so easy to watch and learn from. You deserve your own tv programme… I hope that happens….

@antoinetteqvistorff2270 Жыл бұрын

I am so glad I found your channel. You are totally inspiring.

@ahmadbelal14 Жыл бұрын

Your video came on my homepage and now I'm hooked to your content!

@HD-ol1mc 2 жыл бұрын

That looks incredibly delicious, well done! 🍓🍓🍓

@moonballoonsmith8238 Жыл бұрын

That all looks and sounds absolutely delightful!

@osutuba Жыл бұрын

That dessert looks absolutely incredible! I will HAVE to make this next summer for my family!

@sosuhob 10 ай бұрын

Hi Jamie, I really enjoy your videos - and Julia’s food, books, everything. Crème chantillie is sweetened whipped cream whereas we in Europe usually makes whipped cream plain: no sugar, no vanilla. To me, it has a fresher and lighter taste than the standard North American super sweetened type.

@katianajacinto8293 Жыл бұрын

So this is what people have being calling “relatable”? Cause I live for this 😂😂😂😂.. amazing!!

@lindachick8889 2 жыл бұрын

This is a wonderful accomplishment. I have been watching you from day one you clever,clever man. Kudos to you! ❤️. I hope to try this one someday.

@Hollis_has_questions Жыл бұрын

I’m in love with French Strawberry Shortcake! Great job!

@lgaines4086 Жыл бұрын

This is such a great channel. Love the Jamie & Julia epsodes. So glad I came across you

@MsHEDONIST Жыл бұрын

Absolutely obsessed. I don’t cook but I might be inspired by your videos. Watching you cook is an absolute pleasure.

@glasgowbeck 2 жыл бұрын

For all that work I'd probably bake both halves at once and freeze the second one. If I understood correctly about you halving the dough.... Looked aMAZing

@maitherapy904 Жыл бұрын

Dude I love baking but this really makes me wanna invest in a cookbook. You were on my recommended page and I was so shocked your videos don’t go viral more !!! Keep it uppp

@RaiRojas 2 жыл бұрын

Nice way to start a Monday. Thanks, dude.

@evelyngrizzard1857 2 жыл бұрын

Great episode Jamie!!! Had a great time watching and shared with a few friends! Bravo 👏🏽👏🏽🏆🏆

@audreytempleton4415 Жыл бұрын

Awsome job!I could almost taste that creation from here .thanks for the video

@DraconZa 2 жыл бұрын

What a refreshing channel! ❤️ you got a new subscriber. I am really into french cooking, and you have the heart and the soul of non pretentious cooking ! ❤️

@carrieosborn2185 Жыл бұрын

Your “thumping” killed me…it doesnt mean to drop thump, it means to just flick it with your forefinger on the bottom for hollow sound. Lol😂

@caracunningham9210 Жыл бұрын

Jaime, you are fun to watch. Makes me want to give French cooking a try. Thanks for the entertainment

@amberhoover2608 Жыл бұрын

That dessert looks so good! The strawberries and creme part sounds like i can eat it by itself. My family used to make something similar for family cookouts.

@joubess Жыл бұрын

Absolutely awesome, Jamie!!! The brioche came out perfect and so did the whole dessert. I want some now! You have brioche down, dude!!!

@lmullens75 2 жыл бұрын

Wow!!!!!! So glad to have found your channel! Love your editing & succinct content but also with personality!!! A+ talent right here!

@DanInMUC Жыл бұрын

The sound of the brioche absorbing everything like a sponge, I felt it in my body.

@kayldee1215 2 жыл бұрын

Fantastic episode. I am addicted to your channel.

@akshayde Жыл бұрын

Brilliant and simple looking

@elizabethhoover4672 Жыл бұрын

As a great british bake off lover, I finally know how to make all of the different doughs (brioche, puff pastry, savarin, genoise), sauces, glazes, and frostings they always reference thanks to your channel. Thanks for the great content.