Julia Child's GIANT Chocolate Cream Puff could feed an Army
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- čas přidán 1. 07. 2024
- This is Julia Child's Giant Chocolate Cream Puff (enormous cream puff au chocolat) recipe from The Way To Cook cookbook
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Ingredients:
choux pastry:
1 cup water
3 oz butter (3/4 stick)
1 tb sugar
1/8 tsp salt
1 cup ap flour
1 cup of eggs blended (roughly 5 eggs)
whipped cream:
2 cups of heavy cream
2 tsp vanilla
1 cup powdered sugar
chocolate sauce:
2/3 cup corn syrup
2/3 cup water
1/2 unsweetened cocoa powder
1 1/2 sugar
2 ounces unsweetened baking chocolate, chopped
6 tb unsalted butter
1/2 heavy cream
big pinch of salt
2 tsp vanilla - Zábava
When I was at cooking school, Julia came to promote this book. I met her and bought this book. She signed it for my mom. Such a lifetime experience.
That is so cool... I had something similar happen to me.. Not about cooking or Julia Child.. but I once was able to see and touch a photograph of the late Karen Carpenter that had been autographed by her in 1974... It was almost like touching the holy grail as a Carpenters fan... To know that that picture had once been held by my all time favourite singer... I got goosebumps in that moment...!
wow🎉
@@KNPrinceI love her voice, too. So sad about her insecurities. I can understand how being able to touch her autographed photo would be so special.
I met Julia at a signing when I was really young, I think I was 5 or 6, but I had already started cooking some of her recipes and loved her show. When I got up to see her I told her my name (I was a little kid, you always introduce with your name!) and her handler instantly came down going "she's not personalizing anything". I think being told what she was and was not doing irritated the hell out of her because she got this shit-eating grin and asked me how to spell it and where I had gotten such an old copy of her book (it was one my great-grandma let me take). It'll always be a memory I cherish!
@@AlphaDelilas What a wonderful story and memory to cherish. 🥹
I don't know why but I love when he has to redo a recipe because we get a longer video
Same!
It’s like in a heist movie where things go wrong, but they figure out a way to still get the diamonds.
One thing I really love about your approach is that you will remake something until you get it right, which I know for some recipes has given you a lot of grief. It is so nice to see you triumph in the end! And I know you’re learning a ton by doing this. Congrats on the new book and the first awesome recipe from it!
In regards to Choux pastry, the best thing to do when you mix the flour on the stove is to dry that mixture a bit. You want the bottom of your pan to have a tiny film of dried dough stuck on it, that's the moment the dough is at the perfect dryness/gelatinousness. Drying that dough before mixing in the eggs means you'll get puffier puffs, the bubbles are gonna be way bigger and thus easier to fill after. Its not gonna affect the taste but its that special something that's gonna take your choux to the next level
I wanted to comment this as well, he took it off the heat too fast
I wholeheartedly agree. He always takes it off too early. If the recipe says it will take a minute, it will take a minute. It should be a little thick and appear dry, not still wet. In school my instructor would say it should go from shiny to dull looking. If it was still glistening, it was not mixed enough.
He always figures out in the end.
will you still get that film if youre using a non stick pan?
@@user-gi6ly6dr1f Yes you will ! its just that the film will be easier to clean haha
Thank you for the tip and for clearing something up for me. I've never heard of this sort of pastry. The whole time I was confused as to why they would call it "Shoe pastry", which didn't sound appetizing.
Chocolate has a memory. If you reserve some of the solid morsels and add them (stir them in to melt) AFTER you allow your hot syrup to cool down a few minutes, the morsels will magically help the syrup to thicken up! It is called tempering chocolate, very simple to do. I make home made almond joy bars for my grand kids and this step is a must.
Butter, butter is the secret ingredient in your chocolate sauce. I make a similar, easier version of that sauce and it's the salted butter that creates this full-bodied, slightly salty, velvety, chocolaty goodness. Nice work, Jamie!
Not to mention butter is a great emulsifier! If you mix it in before adding the rest of the liquid, it will make the sauce thicker without the flour
With what can we substitute the corn sirop?
I love a bittersweet chocolate sauce made with salted butter!
One of the things I love about your channel is that you openly and without shame enjoy the food you make.
When you try the dish we need no words to be able to tell if you love it or not
makes me happy to see
The horror movie “filter” had me rolling. The only thing missing was sprinkles. 😝Thanks for always teaching me new things!
Your editing is always top notch, but this video really stood out. The part with the gold serving dish, especially, made me giggle. Thanks so much for making a gray and dreary afternoon better! Like many others, I'm excited to see what comes out of this new cookbook.
I agree! -that editing was top notch and hilarious
Watched Claire Saffitz make a Paris Brest, the same choux paste ring, but filled with praline moussaline. She cut the top ring into portions before placing on top, and filling did not ooze out when slicing.
that (among many other reasons) is why she’s the GOAT pastry chef on CZcams.
Yes,Claire Saffitz is my go-to for baking anything I’m not sure about. And,her dinner rolls are the absolute best ever! As are her cinnamon rolls.
Erin is still the pie queen,imo.
I’m a former chef and I love your channel! Baking with Julia is a masterpiece cookbook, I highly recommend it. There’s a wedding cake in there I would love to see you tackle! Love how she taught you to cook !
I have that book. It’s come in handy here and there. I’ve only made a few simplier breads and pretty standard pies, but I keep eying those more complicated dishes. I’ll get there! I have ADHD, so time management is a huge concern when I’m making these multi step type recipes-so much to go wrong! The pictures in the book are absolutely delightful though, and the book generally feels more approachable than a lot of her other cookbooks I’ve thumbed through.
Having no training whatsoever, except for a little experience as a short order cook at a bowling alley (and the love of cooking at home) I became a part-time cook at a bed-and-breakfast. I turned to two cookbooks and one of them was Julia Child’s. I used her hollandaise sauce recipe and I would also serve her crêpes Suzette for breakfast. And her stuffed mushrooms were the beyond the best I’ve ever had! When the French go simple, they really make it fantastic just like the Italians! So thank you Julia for your support! I ended up making a 15-year career as a bed-and-breakfast Innkeeper.
Man I’m so glad I came across this channel, it has been a true experience so far. This more ‘honest’ cooking show is as hilarious as it is wholesome
17:00 i’m so proud of you, not only did you improve the sauce by making a roux, you let it cool before pouring it on. the old jamie would never!!! you really have learnt so much 🥺💕
The chocolate gravy is a triumph. Revel in the greatness of your prowess.
I just joined Patreon because of you! So entertaining. I’m a retired chef and really enjoy your channel. You’ve inspired me to start cooking all the Julia Child recipes again.
Why don’t you share your cooking experience with us as well?!!! 😊
@@DoroHiro that’s a thought!
@@mary33909 I would watch!
Oh i would watch too!! ❤❤
Jamie I being thoroughly honest, watching you do the cooking from scratch, not giving up, not losing hope and starting again is a huge inspiration to me. Keep up with the good work🥳
HOLY CRAP NEW COOK BOOK!!!! Love the vids man, very engaging stuff.. Hope you blow up soon because you deserve it!
Edit: I know it is not the first time you remake the dish, but i really appreciate that aswell.. Looked freaking delicious!
I think he has already blown up! 3000 likes in 7 hours…. We’re good.
When I saw that second pastry rise I legit screamed "YEEEES LETS GOOO", Choux is tricky, even if it wasn't perfect, the fact that at the end you enjoyed it makes it perfect. Great work!
my two-cents worth: when making this, or its cousin the Paris-Brest its best to pre-cut the top part of the ring and lay the pieces ontop of the cream bottom, that way when you take a knife to cut portions the knife pressure won't cause all the cream/custard to ooze out.
You had me at the opening, "I'd explain, but what's the point?" LMAO
Been there bro, then there. 🤣
I knew you were gonna nail this one! I remember your previous choux successes. And not being satisfied with your first attempt, and starting again? That's why I watch you! Cheers Jamie!
I love the suspenseful music when Jamie is contemplating the platter.
Regarding microwaves: namecheck: Alison Holst legendary icon of New Zealand home cooking and bakery. She started out demonstrating microwave cooking when it was weird new rocket science 😂 an extraordinary talented and relatable woman, a food influencer in an earlier age. Her recipe books defined several decades of New Zealand domestic cooking. My favourite recipe is a sticky gingerbread loaf - but that’s just because the rest of her recipes I use are so well used I’ve forgotten I got them from Alison 😊
Just discovered you just before Christmas and I think I’ve binged half of all your videos in the past couple of weeks! I’m very excited to see what comes out of this new book.
You can’t help yourself but to binge. I love cooking and baking from scratch but Jamie inspires me to go out of my comfort zone 😊
@@emmajanewatts4388 same! I really want to start trying some new more complex recipes this year thanks to him. I’m a pretty confident cook but I do tend to stick to more basic recipes usually out of convenience. But I’m definitely going to step out of my comfort zone this year.
@@ClurTaylor what I love about Jamie is he messes up like we all do but he tries again. It gives me more confidence in trying new recipes.
I’m lucky because my kitchen is well equipt and I have nearly every herb and spice going but it’s taken along time to get there and build it up, my prized possession is my kitchenaid lol
Same!
I just found your series during the fall of 2022 and it's great. It makes me laugh, you have humility and if at first you don't succeed, you give it a go again until you get it. That's the coolest thing about your approach to cooking.
I found him 2 years ago, caught up on content then - I highly recommend his early videos and I’m delighted to start this third year. I asked for and received the Mastering…2 vol set, inspired by Jamie.
The agony of defeat and the thrill of victory all in one video. That chocolate sauce looked like it was so good, it has to be illegal.
Not only are you a good learner and soon to be professional chef, you are also a great director of your videos.
This was a thoroughly entertaining video. Thanks for all the effort. You are one of the CZcams contributors that I watch to learn how to cook.
You rarely disappoint.
You made chocolate gravy. Awesome 💜
"Thats a warning" made me LOL. I hope you don't runout, I enjoy your videos.
What is it about Jamie battling through a stressful giant dessert that makes my day less stressful? 😊😂
I just recently started watching these videos. It's amazing to watch him go from not even knowing what a roux is, to improvising it into a chocolate sauce. The progress is evident!
You have THE WAY TO COOK! Magnifique! This is really the compendium of her experiences over a busy lifetime of learning and cooking, and I honestly think it will serve you better than MASTERING... (which, though a deserved classic, was a first try, and perhaps overly tied to "the way they've always done it"). It's well organized in terms of Master Recipes and their variations. And this was a great one! I'm impressed that you did it all over again, because honestly the first try wasn't bad and I would have been proud of it.
And really, when she says "scrape out uncooked pastry," she means exactly that -- if it's all cooked, you can leave it unscraped. But the danger with choux pastry, as you know, is that there'll be actual raw dough inside after baking, and one has to deal with that. You did great. As always.
OMG!!! A chocolate eclair doughnut. I’m so glad you made it the second time. This is definitely a showstopper.
I love how you never give up until you’ve achieved your goal. You’re better than most of us in that regard.
I just stuffed my face but creme puffs are my favorite. This is making me hungry.
I totally respect you 1. Leaving your fails in the video 2. Not giving up until you’re happy. 👏 bravo 🫡
Smiles of pleasure, as opposed to smiles of discomfort, disdain, or delirium 🙂
Lol but nah for reals, great work dude!! I’m super addicted to this channel right now!
Also holy crap the struggle with the book holder was frkn hilarious 😂 😂😂
Shout out to the $200 worth of eggs that made this recipe possible
I love it when you show your frustration and mistakes...like the rest of us home cooks. Thanks for keeping it real.
Never let the food win.
This is such a professional choux pastry ring. My little guy is all grown up.
Such good entertainment as we wait hours for our flight!
3 words…where’s the lactaid? 😂
It is important to cook the shoe for a minute or so you want to cook the flower little bit get rid of some of the more water. By doing that you should have a puffier rise.
Love to watch you! That looked awesome!
Jamie, I don't know where you get so much patience. I've watched most of your videos and am constantly amazed at the fact that you are so willing to try it again. I used to do a lot of baking in my younger days but never tried my failures over again. One time was enough to totally frustrate me and give up. Congrats to you on being so focused and intense about what you're doing. I thoroughly enjoy watching you, especially the Julia Child episodes.
I feel like so many other comments are like these (but hey, that's a good thing I think!!!) - I just discovered your channel like two days ago and I cannot stop watching your videos. They're genuinely so engaging and funny and I just feel like I love you as a person (or is that too much too soon? oops). I love how you never give up with a recipe and really give your best (and you're getting better and better!) I seriously wish you all the best, thank you for sharing these videos with us, you are just so cool. May your dreams come true. Greetings from Germany!
Thank you for your work.
I love watching u, keep it up!!
I only watch these videos for the “bowl me” part. 😂❤😂
The editing is spectacular!!!
That looks amazing!
Ooh looking forward to this year as I got that cookbook for Christmas and it was even signed!
I can't wait for the new recipes from this book. 😋
Found your channel recently and have watched almost all your Julia videos, had been anticipating a new upload soon! Thank you for this 🤍
I just love your channel. I always look forward to your cooking.
Love the editing, looking forward to what you make in 2023🐨🦘🐨🦘😷
Jamie I am so proud of how far you have come! Great job!
Yes! Love your videos! Specially the chocolate inclined ones!
Love watching the process of everything coming together! That editing was golden when attempt #1 went wrong 😆
I very much like that the Julia series is continuing and there are more and more recipes! Good job!!!
Growing up Danish around many well-seasoned bakers who could make Cream Puffs blindfolded, I'd suggest the next time you make the pastry, to add your eggs and really mix them in well. It develops the gluten in the flour slightly and allows for the pastry to have a stiffer texture before you bake them and lets them rise more consistently and evenly in the oven. It almost looks like your oven is too hot. The finished pastry should be a lot lighter in color and somewhat thicker.
I love it when you don’t give up. It came out wonderful! Yummm
Well done. Your such a treat to watch
Saw a comment about wanting to join patron because of you! I agree! Your videos, the chaos, the sarcasm, the mess… the willingness to mess up and try again, I love it! Makes me want to try more new things. And cheers me up when I’m anxious or having a bad day. Thank you for your videos!
Truly a Masterpiece, good job!
Great video! Definitely seeing your cooking/baking skills progress to new heights!
Kudos for doing it again. It turned out great.
Fantastic! Wish I was eating that right now!
never been this early to an anti-chef video! i felt your pain scraping out all of that beautiful choux ...excellent work as always Jamie!!
WOW! Great to see the revised version and how well it worked! FABULOUS! Great work!~
Happy New Year Jamie.Loved how you didn't quit and your redo was fabulous.
That is my favorite cookbook. The bread recipes are excellent.
Thanks for sharing!
Another fantastic job !! And more literal LOL moments ... I almost choked on my sip of water at a couple points. I especially like the "film noir" effects when you didn't accept your first try and went into round 2 ... wonderful !!
That dessert looks like absolute heaven!
This looks amazing 😍
I love this so much, its so great stuff. Keep on going. lg
wow... I want to make this so bad now!! I love your videos!!
I love that you slog on and do it all again, in such good cheer!
Kudos to you!
Recipes are wonderful, and so is adapting to fit your needs, circumstances and preferences. Great job!
So entertaining, perfect way to end the week. And now I want chocolate sauce. 🥰 Great job! 👍😊🔆✨💕
It's a great book. I bought it when it came out and have used it for years.
That’s the one I kept. Of all her books and my huge cookbook collection I’ve kept fewer than a half dozen cookbooks. That’s a keeper. Love your videos.
Idk why but this is one of my favorite videos you’ve made. Great job Jamie
I laugh my ass off with your videos when you fail but as a professional cook I can tell you that your persistence amazes me a lot. You simply don't give up and I give you props for that.its gonna take you much farther than were you are now.p.s. dont eat all that by yourself man that's a lot of fat for one person 😵💫.Anyway,keep it up!
I drooled watching this video, lol. I've had that dessert once in my life and the chef told me he put just a wee bit of Amaretto in the whipped cream portion - was excellent!
Pure perfection......excellent!
I glanced at intro at work, could not wait for whole video at home :D
I will have to try this….sounds delish!
That looked so good. OMG.
dude I only just started watching ur channel because of the vanilla pod short...u r so funny and u r Kim possible lingo is fab!!!! Laughter is such An awesome thing to bring to people!!!!!😂😂😂😂
Really great episode! Your tenacity, humor and ever-evolving experience in the kitchen make this a wonderful show. Well done. Now I have to go make one because it looks incredibly yummy. :)
I’ve been making that for years, and it’s one of my favorites. I found it in a magazine in the 90’s. ❤️
Great video!!! I laughed so hard when you were debating about pouring the chocolate on the cutting board the first time. 🤣
Happy NewYear 💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙‼🥰
that looks amazing!!
🤣🤣 Thank you! Go into second hand stores to find large round platters and other dishes from our parents cupboards... I look forward to the end of the second go around. Don't scrap out the centre!! Wrong center! Right center!
Always improving!
Learning ....thank you for your channel .
I saw this and had to stop everything to watch this. I love your show always bring a smile to my face and joy to my heart. 🙏🤙👍👏