Chef: Any time you worry about talking too much, taking too long, or boring the audience, please remember that we're swimming in a sea of 2-minute, tik tak tok entertainment. It is a breath of fresh air to have your channel around without jump cuts and gimmicks. Your enthusiasm and passion makes your videos a joy to watch regardless of length. And the great food doesn't hurt either!
If you start eating our pastries in France, you’ll become a dessert eater 😂 I’m not a big dessert eater either here in the US, I have to bake them myself .
Wow...this is over the top Chef. No-one can out-do our 'Onyo Emperor'! An old neighbor of mine was French and she made a heavenly tart like this but with multiple sliced fruit. Kiwi, strawberry, banana are what I remember.
Choosing to use a thin layer of dark chocolate in place of egg white offers a delicious variation! Remember, it's important to allow the chocolate to fully cool and set before adding the cream. This ensures the cream doesn't melt into the chocolate, preserving the separate layers and their individual flavors. As always Jean-Pierre great work! :D
a pure professional who has fun whilst teaching so many cool tricks, a chef not afraid to cook start to finish as so many other cooking channels never do
I really love how you take the time for each recipe you show us the presentation and give us ideas. Looks really good Chef JP. I love your dessert recipes. You stated one time they don't get as many views as other recipes. I don't get it, but glad you do them anyway for us sugar tooths. Cheers!!
I have learned so much from Chef JP. He is my favorite Chef😊😉. Thank you so much for sharing your passion, knowledge, & experience. GOD BLESS YOU 🙏🙏❤️❤️
Dear Chef J P , that was simply mouth watering , & ' making holes in a pie crust ' before ' blind baking ' is called " docking " in English & must have a name in French too ! You are still SUPER ❤
Mais quelle merveille! Simple, très bien expliqué, et réalisé à la perfection. La transmission parfaite de savoir-faire. Je vous comprends quand vous dites que cette chaîne CZcams vous apporte beaucoup de plaisir et de bonheur. Le bonheur de transmettre dans la bonne humeur.... sans la charge d'un service de restauration.
Jack, you Lucky Bastard ! I could taste that all the way through the video........! Jean Pierre? Brilliant as always! Long time subscriber, I've just been vindicated! When I make pies, or tarts like this, I basically treat the crust as a cookie that needs to be baked first! With pies, say apple....I cook the crust well/bake, before adding filling or a top. Just like this! Sugar and egg white mix prior to baking? Brilliant ! Love this Channel !
Love it! I manage a kitchen, alone, in Australia 👩🏼🍳 I have excess strawberries and green apples, plus mini pre-made bases. I'm going to be creative and make mini strawberry & apple tarlets at work tomorrow. Thank you for the inspiration.
I will make this for Thanksgiving. Looks delicious. Takes time, but only a little time. it seems. You are always spending your time wisely when you talk more. We love it. Tell those complaining to leave your kitchen and make boxed mac and cheese! L)
Chef...I have loved you for 40 years...I loved your restaurant the Left Bank, I have come to your live classes and demos....and so lucky to watch you now on CZcams. You are the best...the real deal❤❤❤
Dear Chef Jean Pierre, you must be psychic because I love a nice berry tart and strawberry is my absolute favorite!! My family is going to be so happy when I make this for them! Thank you for helping this old lady become a better cook! I can’t go into my kitchen without thinking about all of the stuff that I have learned from you the last couple years!! ❤❤❤❤
It’s pretty cool that you’ve been in the business so long, yet still you seem totally happy to be putting out all this wonderful content. I’ve yet to see one episode we’re I thought you would have been happier somewhere else. It speaks volumes. A man actually happy to be working the same job all these years but still happy. It’s a shame this trait is disappearing so fast among the population.
Mmmm.... Chef Jean Pierre you got my mouth watering!!! I gotta make this! Looks so GOOD!!!! Thank you for your hard work and dedication, you and Jack both! Much love and best of health to you and your loved ones! And, best of health to everyone in the comments and your loved ones! ❤️💙❤️💙
Oh Jean Pierre you are SO gorgeous. You are making me very hungry. I’m going to make this pie for Christmas dinner. Strawberries are plentiful in December in New Zealand.Thank you many times over, I just love watching your videos. Xx
Watch each and everyone of your recipes,try them all and each and everyone came perfect including this beautiful tart. Love you over the moon and back You open a great chapter in my life even I consider myself a great romanian cook. Adding French American to my repertoire is a great way to improve and impress my family and my friends. Thank you Jean Pierre. !
C'est toujours un plaisir d'apprendre de nouvelles techniques et recettes en te regardant. Merci pour ton travail ta passion et ta bonne humeur :) As a French I'm proud there are people like Jean-Pierre to share and transmit our love of good, tasty and generous cuisine. Dude is a gem!
I visited France in my 20's on a rail pass and this desert takes my right back. At the local boulangerie and pâtisserie, it was very common to have all kinds of tarts with crème pâtissière, in addition to all kinds of quiche.
Michelangelo di Lodovico Bounarroti Simoni and Jean-Pierre Bréhier are at the same level to their specific craft. One can look at Michelangelo's works of art and be speechless. One can watch Jean-Pierre's works of art and also be speechless. Chef Jean-Pierre you are a master of your craft, thank you once again for another amazing dish.
I don't feel the need to learn from any other chef but you. If I had discovered you 30 years ago, my discouragement in the kitchen would've gone away. But it's never too late to improve one's self. Thank you Chef.
Folks have been trying to get me to start a you tube channel for a good while. But the start up cost includes a good camera and tripod, computer and necessary programs, plus any other costs unknown. Have yet to make a dish in decades when somebody hasn't asked for the recipe and tips/procedures. Love to cook for folks that love to eat!!! And folks always said that I would be a foodie when I was growing up because I was always in the kitchen and commented on how pretty food cooked correctly looked. Concerning the tart, around here we've always heated apricot preserves to brush on the fruit, it's simple, tasty and beautiful.
I made this Tart this weekend OMG it was so delicious.The step by step instruction you gave were so easy to follow. Its to bad we can post a pic to show you how we do with making your dishes...
This looks absolutely DELICIOUS!!! "Cookie-dough strawberry pie"!!! OOOH-WEEE!! AND what a great coincidence that you taught us how to make the pastry cream (creme patisserie) just the other day!
This is a gorgeous dessert! The "Fraises d'Automne" are now in season in Canada, they are absolutely delicious and perfect for this type of fresh strawberry dessert. God Speed!
The real lesson of this video is that Chef found his calling in cooking. We should all be so fortunate to find a profession that 50+ years later has us as giddy as Jean-Pierre was at the end. It's inspiration, education, and entertainment all at the same time. The toughest part is not being able to reach into my screen and pull out a bite of whatever he has cooked. Love it.
Absolutely the best cooking channel on YT. You know this guy really loves his trade....and he's giving back all he has learnt over the years....what a wonderful guy..May God continue to bless you my friend. Watching from Trinidad & Tobago 🇹🇹.
I believe you were actually right when you initially said that the egg white does two things. In addition to sealing the holes, it seals the surface of the crust against the moisture of the cream - keeping the crust more crispy and delicious 😋
Thank you for another excellent recipe Jean-Pierre. This will have to wait now as in England, the strawberry season has finished and as we all know, seasonal produce is best and will depend on where you live. But in any case, this looks delicious and will be on our agenda for next year.
I love that this is the recipe following the creme patissier recipe. this is the 1st thing I thought to make with that recipe (followed by either eclairs or profiteroles)
Chef JP, Thank you, seeing how you put that dough in place when it was breaking up made me feel so much better. It happens to me every time and I always feel like I'm failing badly. I'm glad to see it's actually normal for dough to break up like that, it's not just me ❤❤
I'm a new subscriber and YES, I think that you are a nut😂, I love, love, ❤ how much fun you are having. It made me so happy to see how much you enjoy what you so and so excellently at that. I'm not a desert person, but I can't wait to make this and eat the whole thing.😂😂😂. By the way, thank you for the advice, "show the world what you do."
I have learned so many little things from you. I have cooked for 40 years. I adjusted the recipes to my taste. I've aquired a Mediterranean flare with some of my recipes. I was stationed in Naples Italy for 3 years at AFSouth.
Jack is the most luckiest person. He is having fun watching you and eat all the good food. Chef do you need anybody to hold the camera, I will do that 😊 Love you chef. We are having fun with you. But you make us hungry....
Chef Jean Pierre, this looks absolutely delicious, I thought it was brilliant how you used the extra dough to press the edge and bottom to perfectly form the crust and the rice in the bottom. So many cooking tips in this video. Just loved it. But most of all is the beautiful end result you had when finished. Great video and I did watch the Pastry Cream video you made Thank you for sharing. Best Regards.
😋😋😋😋😋😋😋 That's all I got to say! I would make it but I know I'd eat the whole pie. 😱 Anytime you want to show a movie of snow falling on your Michaelangelo masterpieces, Chef, I am here for it! 🤣🤣🤣🤣🤣
This is the most beautiful dessert I've ever seen...you put so much love & laughter into cooking that I can't stop being amazed. Michelangelo, you got nothing on Jean Pierre 🎉🎉🎉
Chef: Any time you worry about talking too much, taking too long, or boring the audience, please remember that we're swimming in a sea of 2-minute, tik tak tok entertainment. It is a breath of fresh air to have your channel around without jump cuts and gimmicks. Your enthusiasm and passion makes your videos a joy to watch regardless of length.
And the great food doesn't hurt either!
Chef, you are a crazy guy but it’s great to see someone about the same age as me enjoying themselves and making such beautiful food. 🇬🇧👍
I’ve never been a big dessert eater, but I would eat this whole pie.
"Lead Beans", My drill sergeant's nick-name. Seriously, I might try the store bought dough as a confidence builder. Maybe apricots too.
If you start eating our pastries in France, you’ll become a dessert eater 😂 I’m not a big dessert eater either here in the US, I have to bake them myself .
Well, if I can't go to France... great advice.@@roskar
"It's a lot of trouble, but its worth it." Words to live by. Thank you Chef!
Wow...this is over the top Chef. No-one can out-do our 'Onyo Emperor'! An old neighbor of mine was French and she made a heavenly tart like this but with multiple sliced fruit. Kiwi, strawberry, banana are what I remember.
Great suggestions. I can imagine small dollups of Butter-cream frosting at the edge of every slice.
Lush, apricots as well ♥
I'm impressed by the variety of techniques you've used in this recipe. It really shows off your skills as a pastry chef. 🙏👌🤩
I prefer strawberry tarts, but stawberry tarts are now the rage, it seems... 🤔
🤭🤣😂
It seems wht Amanda expensive or
@@amandaflemming6205
You wanna be a chef
I can’t help but smile when I watch you cook. You make learning so much fun. Thank you. And thanks to Jack too. Y’all are a great team.
Choosing to use a thin layer of dark chocolate in place of egg white offers a delicious variation! Remember, it's important to allow the chocolate to fully cool and set before adding the cream. This ensures the cream doesn't melt into the chocolate, preserving the separate layers and their individual flavors. As always Jean-Pierre great work! :D
👍👍👍😋
a pure professional who has fun whilst teaching so many cool tricks, a chef not afraid to cook start to finish as so many other cooking channels never do
I really love how you take the time for each recipe you show us the presentation and give us ideas. Looks really good Chef JP. I love your dessert recipes. You stated one time they don't get as many views as other recipes. I don't get it, but glad you do them anyway for us sugar tooths. Cheers!!
I have learned so much from Chef JP. He is my favorite Chef😊😉. Thank you so much for sharing your passion, knowledge, & experience. GOD BLESS YOU 🙏🙏❤️❤️
Dear Chef J P , that was simply mouth watering , & ' making holes in a pie crust ' before ' blind baking ' is called " docking " in English & must have a name in French too ! You are still SUPER ❤
Chef and Jack, the thumbnails for your videos are top tier. Popping with vibrancy. I think you are igniting a cooking renaissance in some folks
Thank you Richard! 🙏
Mais quelle merveille! Simple, très bien expliqué, et réalisé à la perfection. La transmission parfaite de savoir-faire. Je vous comprends quand vous dites que cette chaîne CZcams vous apporte beaucoup de plaisir et de bonheur. Le bonheur de transmettre dans la bonne humeur.... sans la charge d'un service de restauration.
🙏🙏🙏❤️
What a beautiful dessert! I love your channel, you are always first class!
♥ 😍 Chef Jean-Pierre. Yes, a true masterpiece! His creme patisserie is lush, lush, lusciousness extraordinaire!! Ty for sharing ♥ 😆
Jack, you Lucky Bastard ! I could taste that all the way through the video........!
Jean Pierre? Brilliant as always!
Long time subscriber, I've just been vindicated!
When I make pies, or tarts like this, I basically treat the crust as a cookie that needs to be baked first!
With pies, say apple....I cook the crust well/bake, before adding filling or a top.
Just like this!
Sugar and egg white mix prior to baking?
Brilliant !
Love this Channel !
1700 million times. That is so funny!! Really do love the additional ending scenes
Love it! I manage a kitchen, alone, in Australia 👩🏼🍳 I have excess strawberries and green apples, plus mini pre-made bases. I'm going to be creative and make mini strawberry & apple tarlets at work tomorrow. Thank you for the inspiration.
Lol, chef Jean has so much fun! I love this!
I'm never going to make it, but I love watching Chef Jean-Pierre
I will make this for Thanksgiving. Looks delicious. Takes time, but only a little time. it seems. You are always spending your time wisely when you talk more. We love it. Tell those complaining to leave your kitchen and make boxed mac and cheese! L)
Chef...I have loved you for 40 years...I loved your restaurant the Left Bank, I have come to your live classes and demos....and so lucky to watch you now on CZcams. You are the best...the real deal❤❤❤
🙏🙏🙏❤️
Dear Chef Jean Pierre, you must be psychic because I love a nice berry tart and strawberry is my absolute favorite!! My family is going to be so happy when I make this for them!
Thank you for helping this old lady become a better cook! I can’t go into my kitchen without thinking about all of the stuff that I have learned from you the last couple years!!
❤❤❤❤
i would love to start my own youtube show but everything i know, i learned from you, and my mom. i can't wait to make this strawberry tart! 🍓🍓🍓🍓🍓🍓🍓
"Mikel Angelo" 😂👌🏻
Chef, this is gorgeous strawberry tart. All I need is one cup of cappuccino with this excelent dessert. I love your job!👍🏻♥️
First time you don’t burn yourself! Relief for your tongue! It looks absolutely amazing!
It’s pretty cool that you’ve been in the business so long, yet still you seem totally happy to be putting out all this wonderful content. I’ve yet to see one episode we’re I thought you would have been happier somewhere else. It speaks volumes. A man actually happy to be working the same job all these years but still happy. It’s a shame this trait is disappearing so fast among the population.
Chef, finally a dish you don't burn your tongue on lol!!! This looks so delicious, a must make dessert.
Yummy‼️😀❤️👍🏼👍🏼Let’s see you and Jack eating together !😀😀
I'll mark this to watch in 6 months when Strawberries are in season 😂 Excellent as always, Thanks Chef
Mmmm.... Chef Jean Pierre you got my mouth watering!!! I gotta make this! Looks so GOOD!!!! Thank you for your hard work and dedication, you and Jack both! Much love and best of health to you and your loved ones! And, best of health to everyone in the comments and your loved ones! ❤️💙❤️💙
Thank you, same to you and your family!🙏
Chef JP becomes instantly like a child when he speaks about butter. So like an adorable grandpa😂😂😂
Oh Jean Pierre you are SO gorgeous. You are making me very hungry. I’m going to make this pie for Christmas dinner. Strawberries are plentiful in December in New Zealand.Thank you many times over, I just love watching your videos. Xx
Thank you 🙏
I knew when I saw the title of this video, ExACTLY what your mood would be...VERRY excited! Your enthusiasm is contagious! Thank you, Chef!
Great dessert idea for my wife's birthday on Sunday! Thanks, chef JP! You're the best, and that's the truth....
I bet that would be awesome with tart cherries, peaches or even pineapple, too! YUMMY!
We love you Chef🍓
Watch each and everyone of your recipes,try them all and each and everyone came perfect including this beautiful tart. Love you over the moon and back You open a great chapter in my life even I consider myself a great romanian cook. Adding French American to my repertoire is a great way to improve and impress my family and my friends. Thank you Jean Pierre. !
Where can I find the written recipe??
C'est toujours un plaisir d'apprendre de nouvelles techniques et recettes en te regardant. Merci pour ton travail ta passion et ta bonne humeur :)
As a French I'm proud there are people like Jean-Pierre to share and transmit our love of good, tasty and generous cuisine. Dude is a gem!
🙏🙏🙏❤️
Wow, after a long time Jean-Pierre didn't get burned when tasting 😁😁Great video again, thank you for sharing your skills.
I visited France in my 20's on a rail pass and this desert takes my right back. At the local boulangerie and pâtisserie, it was very common to have all kinds of tarts with crème pâtissière, in addition to all kinds of quiche.
Michelangelo di Lodovico Bounarroti Simoni and Jean-Pierre Bréhier are at the same level to their specific craft. One can look at Michelangelo's works of art and be speechless. One can watch Jean-Pierre's works of art and also be speechless. Chef Jean-Pierre you are a master of your craft, thank you once again for another amazing dish.
I'm kind of jealous of Jack. All that delicious food he gets to eat while on the job.
I love chef's sense of humor!! He's so funny!! Oh mmm oh yeh mmm!!!!! I'm just going to eat it all!! 😂😍😊
I don't feel the need to learn from any other chef but you. If I had discovered you 30 years ago, my discouragement in the kitchen would've gone away. But it's never too late to improve one's self. Thank you Chef.
Pefect timing! I just picked up some fresh strawberries. Can't wait to try this.
Merci beaucoup pour la qualité de vos publications chef !
Folks have been trying to get me to start a you tube channel for a good while.
But the start up cost includes a good camera and tripod, computer and necessary programs, plus any other costs unknown.
Have yet to make a dish in decades when somebody hasn't asked for the recipe and tips/procedures.
Love to cook for folks that love to eat!!!
And folks always said that I would be a foodie when I was growing up because I was always in the kitchen and commented on how pretty food cooked correctly looked.
Concerning the tart, around here we've always heated apricot preserves to brush on the fruit, it's simple, tasty and beautiful.
Inspired by your enthusiasm, I made the pastry cream, crust and glaze. My guests were very happy. Thank you Chef Pierre.
I made this Tart this weekend OMG it was so delicious.The step by step instruction you gave were so easy to follow. Its to bad we can post a pic to show you how we do with making your dishes...
Chef Jean Pierre, this strawberry tart is so scrumptious looking ❤! Helene
Drooled the entire time watching this. Can’t wait to try this recipe. 😋
Thank you for the gift of this creation, Chef!
I made it for my friends and family, and they simply LOVED it. Thanks to Chef Jean-Pierre's recipe!
This looks so good! I love how much fun you have while cooking. It really makes it so enjoyable to just watch the joy on your face. Thanks Chef 🙂
This looks absolutely DELICIOUS!!! "Cookie-dough strawberry pie"!!! OOOH-WEEE!! AND what a great coincidence that you taught us how to make the pastry cream (creme patisserie) just the other day!
This is a gorgeous dessert! The "Fraises d'Automne" are now in season in Canada, they are absolutely delicious and perfect for this type of fresh strawberry dessert. God Speed!
I'm definitely making this. We have amazing strawberries right now.
The real lesson of this video is that Chef found his calling in cooking. We should all be so fortunate to find a profession that 50+ years later has us as giddy as Jean-Pierre was at the end. It's inspiration, education, and entertainment all at the same time. The toughest part is not being able to reach into my screen and pull out a bite of whatever he has cooked. Love it.
Absolutely the best cooking channel on YT. You know this guy really loves his trade....and he's giving back all he has learnt over the years....what a wonderful guy..May God continue to bless you my friend. Watching from Trinidad & Tobago 🇹🇹.
I believe you were actually right when you initially said that the egg white does two things. In addition to sealing the holes, it seals the surface of the crust against the moisture of the cream - keeping the crust more crispy and delicious 😋
The Strawberry tart looks absolutely
Delicious😋😋😋😦😦😦😋😋😋
I will definitely be trying this one!!
And thank you Jack for the
'after ejoyment extra. YUM❤
Best Chef on CZcams and probably beyond
Thank you for another excellent recipe Jean-Pierre. This will have to wait now as in England, the strawberry season has finished and as we all know, seasonal produce is best and will depend on where you live. But in any case, this looks delicious and will be on our agenda for next year.
Haha as if by magic a dessert using the cream from your previous video just as requested! 😋 Way to go, Chef!
Hello Chef Jean, it is so much fun to watch you and learn from you! I am using a few techniques from you in my cooking.
I love that this is the recipe following the creme patissier recipe. this is the 1st thing I thought to make with that recipe (followed by either eclairs or profiteroles)
This is a work of art! Looks absolutely delicious!!
Chef JP, Thank you, seeing how you put that dough in place when it was breaking up made me feel so much better. It happens to me every time and I always feel like I'm failing badly. I'm glad to see it's actually normal for dough to break up like that, it's not just me ❤❤
I'm a new subscriber and YES, I think that you are a nut😂, I love, love, ❤ how much fun you are having. It made me so happy to see how much you enjoy what you so and so excellently at that. I'm not a desert person, but I can't wait to make this and eat the whole thing.😂😂😂. By the way, thank you for the advice, "show the world what you do."
I seriously want to eat that strawberry tart. Yummo!!
I have learned so many little things from you. I have cooked for 40 years. I adjusted the recipes to my taste. I've aquired a Mediterranean flare with some of my recipes. I was stationed in Naples Italy for 3 years at AFSouth.
Wish I had a slice now. Beautiful.
This is what I called a perfect tart.🍓🍓Looks so delicious.😊🍰
My German friend used to make this with kiwi, blueberries, strawberries, and maybe mandarine oranges!! I’m so glad to now have the recipe!!
Looks amazing. Thanks Chef! ❤❤❤❤
Jack is the most luckiest person. He is having fun watching you and eat all the good food.
Chef do you need anybody to hold the camera, I will do that 😊
Love you chef. We are having fun with you. But you make us hungry....
I really enjoyed watching you chef, I feel like I'm cooking with my kind grandpa. I will do it for sure. It looks scrumptious.Thank you chef.
Chef Jean Pierre, this looks absolutely delicious, I thought it was brilliant how you used the extra dough to press the edge and bottom to perfectly form the crust and the rice in the bottom. So many cooking tips in this video. Just loved it. But most of all is the beautiful end result you had when finished. Great video and I did watch the Pastry Cream video you made Thank you for sharing. Best Regards.
Chef you are so much fun to watch! Love you Friend!!
Love this, love him! The signage on the wall is hilarious! I'm dying to make this. Subscribed!
Wow! Another recipe for Christmas that looks really yummy and festive. Thanks chef for sharing this delicious recipe.
Amazing!! As always thank you for sharing Chef!
I like your recipes.I lernen so many things from You.Thank you Chef 👍
😋😋😋😋😋😋😋 That's all I got to say! I would make it but I know I'd eat the whole pie. 😱 Anytime you want to show a movie of snow falling on your Michaelangelo masterpieces, Chef, I am here for it! 🤣🤣🤣🤣🤣
24:47 "YOU CAN EVEN PUT SOME WHIPPED CREAM ON TOP OF THAT!" My favorite part.
This is the most beautiful dessert I've ever seen...you put so much love & laughter into cooking that I can't stop being amazed. Michelangelo, you got nothing on Jean Pierre 🎉🎉🎉
Thank you so much 🙂❤️
This is the best strawberry tart I have ever seen. You make it look so easy. Thank you.
Looks amazing! Yum! 😍❤️😋
Delicious! An excellent summer desert. As fall /winter arrive, I'd love to see some of your fall/winter deserts.
My wife was in love with me before but since you have taught me how to cook chef she is ready to renew our vows 😂
this looks so delicious!!! I’m surprised you did not add orange zest to the glaze… I’m going to do that! Thank you, chef JP!
🧡🧡🧡🧡 Chef this is absolutely beautiful!
Good for you, Jack! Now I hope you get to raid the finished strawberry tart! Ha! Ha! Looks delicious! Michelangelo indeed!
I learned today that im definitely under hydrating my pie dough, that is some smooth pie dough!
What a gorgeous masterpiece! 🙏
Hi friend nice and tasty recie yummy recipe ❤❤❤
Your AMAZING chef. Thank you for all that you do.
Perfect demonstration, very helpful!