Julia Child's Chocolate Soufflé | Jamie & Julia
Vložit
- čas přidán 10. 05. 2022
- Julia Child's Chocolate Soufflé. Recipe from Mastering the art of french cooking volume 1. #juliachild #jamieandjulia #antichef
Previous soufflé attempts:
Julia Child's cheese soufflé: • Julia Child's Cheese S...
original cheese soufflé: • Cheese Soufflé
original chocolate soufflé: • Chocolate Soufflé
lemon soufflé: • The Great SOUFFLÉ Rede...
🚩I'm on Instagram
/ antichefjamie
🚩Support the Channel on Patreon!
/ antichef
🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Music: www.epidemicsound.com - Zábava
I don't understand why this guy doesn't have many more views, his videos are AMAZING. It's so fun and informative, keep it up Jamie!
“We’re not comparing this to anything but glue. That’s all it looks like.” LOL 🙈🙉🙊
Beat it in.
Julia would like that joke.
When you're flouring your ramekins, why not put all the flour in one ramekin, then swish it around and tap the excess flour into the next ramekin, and so on? It's less messy.
I think the main ingredient in a soufflé is... air. When you whip egg whites, you're creating an emulsion, not of two liquids, but liquid and air. The cream of tartar is an emulsifier, like mustard in mayonnaise.
I like the way you sneak the background music well in advance under the dialogue and bump it up during the unspoken parts, always at appropriate levels, not too loud and not too soft. It's smooth. I also like snap-snap "Bowl me!"
And I always thought the mustard in mayonnaise was just for flavor. Fortunately, I never left it out.
@@brucetidwell7715 actually it is. You can make your emulsion without it.
Just try to make a mayonnaise without it, it will work. Jut that you'll have to whip a bit more.
The emulsion is between the water of the egg yolk and the lipids in the oil and yolk.
The emulsion is more stable in an acidic solution, thus you can use mustard, vinegar or lime juice to help.
Cooking is chemistry. ^^
I've been binging these videos over the last few weeks, and you can tell about how the recipe will turn out when you look at which kitchen he's working from. He's certainly come a long way.
Update-I typed this before I got to the cornstarch part.
@@johnkane3240 🤣
Haha I’ve just started binging this week and it’s my fave thing.
Lol, I’ve been doing the same and was just thinking I’ve seen him in like four different kitchens
The first soufflé I ever made was under great emotional stress (death in the family). I was cooking like crazy and it was a lot of food-nobody was hungry that week. I was "stress baking" as my sister called it. The only thing that I can remember making was a chocolate soufflé that turned out great. I should really try making one again.
It's really yummy when u open up the souffle at the table and pour a lil creme anglais in the opening.
As usual, in her later books Julia gets less purist about technique -- she admitted to having originally been excessively "holy" about the traditional French way. She came to encourage the use of a stand mixer and sometimes cornstarch and/or cream of tartar.
Also, usually the techniques and times really apply to baking it in one big container. Using small ramekins throws the proportions off (e.g. getting the interior baked takes longer if it's a bigger mass), so I think you did very well to get it to come out as well as you did. And they do collapse quickly, whatever you do. As she later said, "If the puff holds up until you show it off at the table, you have won!"
How is one large souffle meant to be served to multiple people? Do you cut it up? And if so, doesn't hat immediately deflate it, defeating the whole purpose?
@@hadronoftheseus8829 I have only seen one large chocolate souflee made on the American Baking Competition, the first US adaptation of the Great British Bake Off. They did as a technical challenge, with contestants beginning at staggered times so the judges got each one fresh from the oven. They scooped up servings like you would scoop up a serving of trifle. So it deflates quickly as you dig the spoon in.
brilliant - found your channel about 3 days ago and I've watched dozens. You're a delight, real and the food is wonderful. Keep going.
Agree me too. Love the channel and all recipes with the stress shown
I just became subscriber today & enjoy Watching Anti Chef! This Guy Jamie cracks me up & Learning new thing along the way!
Spread the word & make him famous!
Dude, you need to try her vanilla soufflé. It’s actually pure magic
Is that a euphemism?
Great job, Jamie. I think “deflate” was the word you were looking for to describe what quickly happens to the egg whites.
I love watching your vids. Not only are they entertaining but it makes me feel less bad about when I make a mistake cuz I too have used cornstarch in place of flour and had to start over 😂
You have really made something special with this video series! P.S. I love how you always man handle the book and pages of Julias’s book 📖- I chuckle 🤭 every time
Me too! Though I was horrified at first! 😂
I think you came up with an even better title for this series, "Manhandling Julia Child."
I love that, too, for some reason. 🤷♀️
I line the ramekins with sugar usually. That is what I learned in school, it gives the soufflé something to grip onto. Until this series I had never heard of flouring them.
When he got to that part, I was vaguely remembering bread crumbs but that may be for the savory ones.
Everyone I've seen before making dessert soufflés did and said the same: butter and sprinkle the ramekins with sugar so the soufflé has something to grip on and help it rise.
2:00 I love how he’s low key bragging on how technically demanding a soufflé is and how’s he’s pretty much got it down. Bravo Jamie! Well done!
This reminds me of making french macarons. You literally have to be so precise or they will be ruined. I've cried over those damn cookies but when you get it right it's all worth it 😁 I love your videos and how real you are.
To add insult to injury, I have an 11 year old niece who has been making macarons since she was 9! She needs to come teach me.
@@rebeccacampbell585 Have her do a video and teach all of us. I've tried making the darn things before. The maddening thing is I didn't do anything different between the batches that worked and the ones that didn't. Sometimes in the same batch, half work, half turn into sad deflated disks.
OMG experienced ANTI-CHEF kicking beginner ANTI-CHEFS a$$ is outstanding! Well done, well done - you should be incredibly proud of how far you have come! Cheers to you 👏👏👏👍👍🍻
Oh boy. This is how I like to end my day… watching you in the kitchen!!
Your videos are so - for lack of a better word - real. Always so pleasant to watch. And your journey and improvement makes me so happy. Love that you really demolish the results, not a dainty bite for the camera, just enjoying it. Keep doing what you’re doing - it’s great!
You can add cream of tartar to the egg whites in Mastering I recipes.
In Julia's later books she always adds it to the whites in her souffles, cakes and meringues.
She doesn't seem to discover cream of tartar until The French Chef Cookbook. Compare the recipe for Reine de Saba in Mastering I and in The French Chef Cookbook. In the French Chef Cookbook there's cream of tartar which isn't in Mastering I. Same with her French Chef Cookbook souffles. They have cream of tartar. In all subsequent books, Mastering II, From JC's Kitchen, JC & Co, etc. there's always cream of tartar.
It's strange that in their later revision of Mastering I they didn't add cream of tartar to the recipes.
Great tip, thanks! 👍
I just watched the video of Julia Child making a chocolate souffle on her 1960s TV series--she said she would usually add cream of tartar to the egg whites, but that since she was using a copper bowl to whisk them in, that wasn't necessary.
Two things. Room temperature egg whites whip up easier and stay puffy a bit longer. The other, use a sharp knife for testing “doneness”. Less damage to delicate soufflé. Looks beautiful. Want some,please:) Thank you.
So funny, as usual, I’ve been watching you to cheer myself up!!!
FYI, if you put the lid on melted chocolate the dripping steam could cause the chocolate to seize.I’ve been cooking for over 50 years and have learned like you so I admire your attempt at learning because I sucked at first. I’ve learned so much just by trying!!!
Yeah I found myself yelling “oh no…” when I saw that but thank goodness it didn’t happen. 😅
Wow... whenever my grandmother made souffles we had to be dead silent so it "wouldn't fall" We'd play cards quietly while the souffle baked
I really just noticed that you stick with the pots you have, like not going into the pots and pans vortex of culinary universe infinity and beyond cookware rabbit holes of the quantum realms!!! You so rock!
You are so inspirational ! Damn now I want to just buy her books, from let’s say a donation center (old and tattered) put them in my kitchen and when people come over and when they ask “I didn’t know that you cook?” And with a wink of an eye … shrug and say “Jamie’s been there and done that … for me… “ and then hand them your channel!!
You also can use half flour and half coco powder when dusting your ramekins that is a hack so you don't get white bits on your souffle also it's a good tip when you make a chocolate cake you don't want to have white flour on the outside of your chocolate cakes...!
ooh good to know! thanks!
I know this is a year later, and if someone hasn't already mentioned it, anytime a recipe has you put pats of butter over something while it cools is to keep it from forming a skin. You used milk and scalded it. Without the butter on top, it could form a thick skin making it difficult to fold in the egg whites.
I'm officially impressed! Nicely done.
Delicious looking. I'll have to try it. Thanks for the video, Jamie!
FANTASTIC!!!!
THANK YOU FOR SHARING ❣️
Loved this episode and watching your improvement from the past experience with soufflé au chocolat !
Sitting down for dinner with a new video of yours uploaded is the highlight of my night !!
Good job Jaime, always more to learn!
So loving your channel. I love that we are learning with you. You are a great journey guide! Bon appetite!
Yet another amazing video. Great content, awesome editing, I think you have this down man!!
BRAVO!!!
Thanks for making this show! I’ve been binging episodes. I feel your agita! You inspire me to cook outside my comfort zone😊
Making the potatoes dauphinois recipe tonight with fillet mignon and haricot verts braised in dill lemon butter.
Awesome job Jamie! I've gone back and watched some of your earlier vlogs. You have improved so much! First you have better techniques and you are more patient with the process!
Great show. Very real and entertaining. I love when the bowls fall from above! No one could fault you for being a little messy. That was always part of Julia's charm. Looking forward to the next recipe. 💗
I just found your channel and I'm SO glad you have many mannnnyy videos
I've always wanted to try to make these but I'm afraid lol..I'll just stick to watching you make all the cool stuff..love you man !!!
I started making this in my early 20s. I love this classic. 👍
Estou amando assistir seus vídeos!! Aqui do Brasil 🇧🇷
omg! Looks amazing..just like the one at Minetta Tavern!! Thank you, Jamie!
I love soufflés! I used to make cheese and chocolate and then ventured into savory lobster and crab. I inherited my great uncle's cookbooks when I was young, and Julia Child's cookbooks in his collection made me interested to cook, and had so much fun trying out various recipes throughout the years. I need to whip up a soufflé again.
Wow those look delicious!
Nice to see you succeed smashingly once in a while
I have covid and this is saving me. Feeling pretty uncomfortable but these are so comforting
"I don't know what that means but I heard it in a movie once" is a whole mood 😂😂
I still think you know more than you are letting on but you are very entertaining and I learn a lot. The comment section is great as well. You need more subscribers!
This is the most really cooking video I have ever seen.
Yum!
Haha view number 2! A glorious start to a great video!
Interesting! Fun! Mouth watering!
This was so fun to watch! I am not brave enough to try that yet!
I have to give this one a go. You make it look possible.
Beautiful, friend! 👌🤤
Just found this channel and I'm enjoying the help out of it. Try JCs braised cucumber its delicious
Looks legit!
Your book is falling apart. I love it
"Fuck it, that's cornstarch."...washing ramekins...then you start over. I hooted! That would be me!
I'm fairly new to your channel and I am so happy to think of how many old videos I have to watch 😊
I’m really enjoying watching these videos! And I can’t believe nobody else has said how much you look like Jessie Pinkman!
My first chocolate soufflé was in Portland Oregon at a restaurant downtown. They made a delicious whip cream for it!! I am going to have to make this.
Order Up!! lol
Great Vid!!
“We are only comparing it to glue…nothing else” um…ya 😂
Vertical brush stokes when buttering. It works!
Another amazing video! I love anything chocolate. I got the bourguignon recipe next is chocolate soufflé. They look fantastic Jamie.
Thank ya! You got this!
@@antichef Thank you!
Whenever I need to add dissolved corn starch to something, I always put the corn starch in a bowl with some water and just use a cheap electric milk frother. Dissolves really quick, you don't have to worry about clumps at all. Made my life so much easier because I can never get those clumps to dissolve... Thanks again for your videos :)
Maybe I could make that. You make it look easy.
Those Soufflés look pure heaven and Jamie i was waiting for you to compare that gooey thing other than glue ngl HAHAHA i love youuu
Bravo, sir! A wonderful achievement although they sank a 'lil, but no matter, it was a win!
"You know what? That's ****in' cornstarch."
Thank you for that belly laugh. I needed it. :)
Ive made the souffles before, it's doable!
PURE as the driven snow. Like powdered sugar.
Well done
Thanks
Thank you!!
The purpose of putting the butter over the sauce was to keep a skin from forming. Great video - as usual.
Thank you.....
I like your channel so much... Thank you, Jamie... After watching your channel, I ordered volum 1 of Julia child... I m still waiting for it. 😊
I wish we could have seen Mrs. Jamie's reaction after see the 2018 reaction. 😋
The butter divided over top prevents a skin from forming.
wow, congratulations on 4 successful soufflés! you shoulda brought your wife in to taste one and marvel at your growth as a chef.
I’m sure she ate the other ones 😉
Good for you to take on making a chocolate souffle Very impressive ... Now let's see how you do !!
Digging the Brad Leone look
Man you are really beating the hell out of those cook books ! Lol!
For as simple as they seem, getting a souffle right is challenging, not just in baking it, but timing it right because they can't sit. When they are done, they need to be served immediately since as soon as they start to cool, they will fall.
I’m not a baker but that looks perfection 😊
It's funny because I learned how to make souffles from Jaques Pepin he made it seem so simple I was like why hell not try it. I use to watch show with him and Julia back in the day when I was a kid
If you grind or blitz your sugar to be super fine before you beat it into the egg whites, it will dissolve much better
Speaking as a bumbling everyman who cooks, I loves me some Bumbling Everyman Cooking shows.
You forgot when you put the butter into the ramekin use and finish with a brush and also brush upwards towards the top of ramekin to give direction for soufflé and keeping top of soufflé whole and continue to climb at table
You've got subscribers all the way from ALGERIA NOW BIG CHEF
beat egg whites in a copper bowl that has been cleaned with lemon and salt and then wiped out - just use a hand whisk - you will be done in a short time and they will last longer - works with cream as well.
Interesting.
Julia's glue recipe: 👁️👄👁️ it's glue. I promise.
Anti-chef: 👁️👄👁️ it's glue.
Instead of flour in the buttered ramekins, use sugar so the batter can grip on it as it rises in the oven.
Not that anyone asked:
1. With cinnamon toast, a little fruit and a cup of coffee, chocolate soufflé makes a nice breakfast.
2. *Dead simple chocolate mousse*: For each person, 1 ounce chocolate and an egg, and maybe some sugar and/or liquor.
Separate the eggs. Pull the cords (chalazae) off the yolks. Melt the chocolate. Let it cool so it's still kind of liquid, but not hot enough to cook eggs, and then mix it with the yolks. (Optional: spike it with whatever liquor you think would be nice in chocolate mousse.). Beat the egg whites stiff. (Optional: add sugar if you think the chocolate might not be sweet enough on its own.) Fold the egg whites into the chocolate mixture, then pour it all into serving dishes and set them into the refrigerator. The mousse will be very runny at first, but will firm up after an hour or so.
NB, this recipe can *also* be used for chocolate soufflé; the only difference is that for soufflés, you would pour the mixture into prepared ramekins and bake them.
"ANTI-CHEF" Jamie....reviving the venerable Julia Child to a whole new generation with the added bonus being that he's cute AAF as well 😏
you got THAT right!
I Cannot believe you stopped for a pee break in the middle of your video! 😂😂😂
"... pure as the driven snow..." apropos of nothing but Mae West once said, "I used to be snow white but I drifted."
1:00 is that what Ween was thinking of when they named their album Chocolate and Cheese?
Your video's make me I want to cook something 🙃
Oooooh that lid on top of the melted chocolate was a risky move, had me sucking in!