Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre
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- čas přidán 1. 06. 2024
- Hello There Friends, Chocolate Mousse today! I have seen too many people on the internet trying to CHEAT this recipe. I'm here to show you the Perfect Recipe for a Chocolate Mousse. Taught to me by an amazing Pastry Chef from a 3 Star Michelin Restaurant I worked at in France. So come and learn this Chocolate Mousse Recipe to amaze yourself and any Guests you have at your home! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/de...
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0:00 Intro
0:32 Ingredients
2:00 Start The Base
3:42 Cook The Zabaione
7:02 Add The Chocolate
8:09 Finish Whipped Cream
9:07 Finishing The Base
15:27 Adding The Egg Whites
17:15 "Plating"
20:58 Tasting and Outro - Jak na to + styl
"The whites and the yolks, they come with both" I just love this man.
andduh... sneak up on the chocolate & "surprise"!
Me too. I love the line.
Don't we all? 😄
With the price of eggs they should come with double yolks!
@@CentralPlainsEnt Central, that's chuckle worthy.
I been a chef for 25 years and I bow in respect for your experience and fantastic personality. It's funny, when people attempt to argue with me on techniques and recipes I ALWAYS tell em "if you don't believe me than go watch Chef Jean Pierre". Please don't stop the videos
Oh my goodness, that is so funny and quite the compliment. If you don't believe me go watch chef Jean-Pierre.
NICE
PS.
I have never argued with a chef.
His recipes for desserts are the best!
@@trinitywright7122 At least make them put the knives down first.
@@CelticSpiritsCovennot necessarily. There are some people who mistakenly think they know everything. I, on the other hand, am delighted to learn new things.
This is hows chefs ought to be and cook shows ought to be, engaging and real. Take a bow chef, old school never goes out of fashion.
🙏🙏🙏😊❤️
I've been watching professional chefs from all over the world for over 40 years and none of them have taught me as much about cooking as chef jean Pierre and I've only been watching for about a week.AMAAAAZING!!!
You're a Frenchman with an Italian soul.
Thank you 🙏
@@ChefJeanPierre preciso de compreender e não sei falar inglês mas francês
I hope Chef never loses his madness. It's why this is the most entertaining food show on the internet. Every recipe I've tried has been a gem.
Do NOT REPLY TO THAT!!! ITS A SCAM AND I REPORTED IT!!! Anyone who sees what looks to be like an " official" reply on any CZcams, saying you have won a prize and text some huge ash # ,it's a scam! Its on MANY channels. If you see it, look to the right of that comment, there is 3 dots, click the 1 that say report and report it please. Some don't know, think they actually won something and they try to scam you out of shipping fees to send you your " prize". The only prize is you got had!
I agree ,he reminds me of a mad scientist 😂😂😂😂
Measure carefully... then with the Kahlua... 😂😂😂
Good to know that the recipes actually work 😊
Agree 💯
Full of air and "you can eat three times as much" - Chef JP just brightens my day!
I like that idea too! 😂
He's a lighthouse in a dark world. Who wouldn't give a million dollars to have a dad or grandfather like him.
Ingredients quantity pl
We made it for Valentines Day. It was great.
My notes for the next time:
- Use less orange zest
- When combining cream with chocolate egg mixture, be VERY thoroughly with the first spoon. ONLY THEN you can remove the lumps.
- Beat egg whites and cream more than medium soft peaks -> it was fluffy, but you couldn't see the individual bubbles in the mouse
- Make it 24h BEVORE serving. The ones we ate the next day had much smoother taste
I think I’m addicted to Chef Jean-Pierre. I can watch recipe after recipe just for the fun of it.
I dislike cooking and barely ever cook anymore.
So my reason for this addiction:
1) his knowledge
2) humor
3) his sense of cleanliness
4) really easy style of teaching
Amazing chef and probably the BEST teacher on CZcams.
Many ppl can cook amazing meals but communication skills leave a lot to be desired.
Thank you sire for sharing your incredible knowledge 🙏🏽 ❤
All the pleasure is mine! It is comment like yours that makes it all worthwhile! 🙏❤️
"You can eat three times as much, because it's full of air" 😁 Absolutely adore you Chef!!!
An absolute madman!! Thank God he uses his powers for good and not evil!
That would be a recipe for disaster.
Great video!! I’m so sick of all those other CZcams chefs pushing “Easy” dishes down our throats - as if we are too lazy to push ourselves to excellence.
It’s the process, with the technique I think that makes cooking special! Chef your AMAZING!❤️
Most ppl are lazy asf.
LOL , JP is hysterical, I’m 50 years a professional chef also, when he says, oops I always forget something in a recipe, I’m like if only people knew, but FYI not many of us can go back and fix it like it was nothing, it takes confidence and knowledge plus sense of humor helps. ❤ Always made my kitchens fun to work in also, keeps everybody motivated to work better
Great comment!!
@@kimberlyhart5692 hello Kimberly, my biggest regret as a Chef is not getting to professionally work with Jean Pierre. I loved my career, when I look in the mirror I see a NYer Jean Pierre. My goal is to get to meet him , we both live in Florida
I LOVE chocolate mousse! It’s my favorite. But making real mousse I thought I could never do. Ta-da! Chef Jean-Pierre to the rescue, teaching us inept cooks how to cook it. Thank you! Your videos are so enjoyable and your stories and humor are so entertaining and worth watching even if the viewer is not planning to cook.
My husband and I will try this weekend I’ll check my etoh cabinet 😅
TOTALLY. JUST TO WATCH HIM IS A JOY!!!!!!!!
Oh I think you can do it I hope you try
God bless Chef Jean-Pierre, his generosity is endless. 😊
God bless him.
Amen
My Mum always said "A way to a man's heart is through his stomach". ❤
It's been great to see a Chef cook without any pretension and talks so lovely about his Mother. Keep going we love your work. ☺️🌹🍓🤤
Thank you 🙏
"Surprise the chocolate... it doesn't even know what's going on" LMAO, I love this channel so much 🤣
Dont forget where the chocolate says" oh, it's getting a little cold.." 😂😂This made me smile a lot too. He really has a lovely funny personality. I loved this video😂❤
One thing I like about the French, is that they have an enormous amount of pride in things that pertain to their culture. They have a great attention to detail and they love to pass it on and they explain very well. I especially like watching documentaries on architectural restoration for this reason. This mousse looks heavenly especially with the Kahlua and Grand Marnier. Delicieux!
And plus they are French.
❤️
@@trinitywright7122 giggle!
The first chef I know that actually cooks the yolks. Merci Beaucoupe pour votre recept.
Chef, I hope you know how much joy you bring us. It's beyond the amazing recipes... we just love you as a person. You're something else. God didn't make two Jean-Pierres, I can promise you that lol. Not only are you funny and relatable, but just watching how much you enjoy your craft is a treat. That pure excitement you get is a joy to watch. That's why God made us... to connect and enjoy life.
Thank you for the kind words!! 🙏🙏🙏
How sweet, I agree! ❤
@@yvonneybarra1445 God bless you
@@78LedHead God Bless you too. ♥️
I'll never forget the first time I had choc mousse. It was at a fine restaurant. Heaven!
Chef, the story you told about the pastry chef where you did your apprenticeship? Pure gold. Give me all of that you got. I could listen to you tell those tales all day and night long, I promise you. I'd love to hear your story. I was listening to Marco Pierre-White's the other night, and I thought to myself, "I'd love to hear Jean-Pierre's story." Pure gold my friend.
Dear Chef! Just a quick tips that will rapidly increase number of subscribers: add a ‘switch’ to all receipies to toggle between US/Metric measurements. Wishing you a Happy Easter 🎉❤ from Norway 🐣
Thank you however, I believe that on our website you can find metric or imperial measurement already maybe some of the old recipes do not have it but all of our new recipes for the last couple of years should have it!!!check it out and let us know! 😊
I was about to say the same :) I don't think there is one for this recipe. And another ❤️ from Slovenia
I made this today and discovered that it is absolutely delicious. However, a small warning to others who do not regularly partake of alcohol, cooking the zabaglion does not nescesarily cook off all of the alcohol. The deliciousness of this led to me sitting on the floor of the kitchen with giant bowl of mousse mildly intoxicated half an hour before going to work.
Cute but it is not possible if you made this as the Chef did.
OK after the kahlua what did he say. Qwamanee what is that.
@@michaelpearson1272 2 ounces Grand Marnier or any Orange Liquor - the recipe is in the description
@@michaelrondon5472 thank you very much I love cooking and love the videos. And it makes me laugh.
Bonus
I remember watching you on télé while growing up back home and I have always loved your shows. Your stories and anecdotes are pure gold and it makes each and every show even more special, fun and interesting. When you speak French, it's like a melody to my ears, Merci Mille Fois Chef Jean-Pierre pour votre Amour et Passion!
🙏🙏🙏😊
@@ChefJeanPierre ❤
Love how you talk about your old pastry Chef! The wonderful thing is - you are exactly the same! Thanks for your generosity and the never-ending knowledge you are providing to all of us! ❤
Measure the liqueur carefully!😂😂😂 Such a pleasure to watch and learn from all of your video tutorials.
Both chef Jeanne-Pierre as well as chef Jacques Pépin are a different breed…so knowledgeable yet so humble. Unlike some
of the new generation chefs.
🙃♥️
This recipe is by far the best of all the recipes on CZcams.
Dang, I laugh out loud from watching your videos. You really inspire to cook, both by showing your passion, still after a lifetime of cooking, and by explaining why you do what you do. And doing this in a highly entertaining way! What's not to love? Keep it up JP!
Thank you 🙏
I worked at LaFaire, which was a catering hall, and they would put the shavings throughout all the chocolate so when you put every spoonful in your mouth, the chocolate would melt, and it was heavenly❤❤❤❤❤❤
"You can eat three times as much because it's air!" Brilliant tips like this keep me coming back week after week, thank you Chef, you're a genius!
THIS CHEF IS LEGEND!
Finally, someone who knows how to make a chocolate mousse - PROPERLY. Thank you Chef Jean-Pierre.
Being from Switzerland I used dark Toblerone chocolate to make the mousse. Other than that we do it exactly as the Chef demonstrates. So delicious!
I haven't had Toblerone since the early 80s, so fantastic!
Good idea,that’s always available in Australia 🇦🇺
The joy chef has for what he does comes through the screen. It makes me smile every time I come here. Thank you for that.
Agree 💯
Ive made this, I’m not kidding, 5 times since I made it the first time a month and half ago. I can’t stop. It’s just wonderful and nothing else will do. I’m about to make it again. I have cream, got the eggs, I’m sure I have enough chocolate around here. I’m obsessed. Totally obsessed,
i made this last night and it was really good after chilling in the fridge for several hours to let it set up well. i didn’t use any alcohol just 4oz orange juice because i didn’t have any on hand. the orange zest makes it taste really refreshing, but I also whipped the heavy cream and the egg white mixture to more of stiffer peak than what you did so I think it is a little more voluminous and very carefully folded it in which I think helps it taste “lighter”. It made a huge bowl of mousse.
Chef that looks amazing, maybe one day you can teach us also how to make a lemon meringue pie
i would love a class on Lemon Meringue pie Chef!!!!!
This and Chocolate Eclairs is what earned me an honor graduate for culinary arts school in Stuttgart Germany taught by a Chef just like you Chief.
This makes me want to make this soon.
As always great presentation and love ❤️ your channel Chief
My family is Portuguese. My mother started on wine mixed with water when she was five. Taught a great respect for wine.
you're the most entertaining chef I ever watched!
Thank you 🙏
So moving to hear your heartfelt appreciation of your mentor’s generosity. You’re a true gentleman and inspiration to all of us learning to cook. Thank you Chef!
🙏🙏🙏😊
Best chef ever to relax to while having a bourbon and trying to make a Chef Jean-Pierre recipe!!!
Why do I watch these so late at night and am hungry. I ❤️ CHOCOLATE 🍫
Tell you all. ..this mans personality is hypnotysing,regardles to his skills as a supreem chefhood,wich is not in any dought,
His inside happy,conaction,weety,like chiled how is playing in room,pluse his fully self ecsapting his mistake,laughfin at them,shows his big devaloped mind +heart❤
I read many of the commants,it looks like most of the viwuers feel somhiw the same😊
This man is the realdeal,no joke,he is a master,and a humbule one
I remember my Mom making me this style Mousse, alcohol and all. It's been decades. May have to start adding this to a monthly Sunday dinner treat. Doesn't look too bad to make, just listen to a book, watch some tv, chat with the wife while whisking. Thx Chef!
Wow! This mousse looks fantastic!!! Love hearing about your life growing up too chef. You always have such interesting stories, and you make them so funny! Thanks for everything you share with us.
Agree 💯
best part is the look he gave that mouse covered spoon! I knew exactly what he was thinking! 😀
Dont even need to ask for a thumbs up, the first two seconds are enough to justify it. Great personality
Jean-Pierre, you are quickly becoming my favorite cook on youtube, your attitude, your knowledge, your demeanor... 👍
Thank you So much jean pierre for yours explanations, your dynamism and your sense of humor. Cooking seems easy with you but, as in others areas, to give this impression of ease, you have to master your subject perfectly ! Proud to be your brother 😜
Nice surprise, Merci! And friends this is really my brother Pascal who lives in France. He is the best brother anyone could ever ask for!!! 👍👍👍
How sweet to see family support here as well!
And wholeheartedly agree on the part of making things look easy it takes lots of practise and knowledge 👍
This recipe is amazing. I used it in a dessert competition and got a perfect score and won 1st place. I did modify the alcohol and used chocolate liqueur. Thank you!!! Delicious!!!!
I like this guy, BEST I ever saw on CZcams or TV. There's no way you will not smile.
You’re killing me here!! My absolute favorite dessert! I can’t believe I made it through till the end, mouth watering! Never knew the recipe had so many ingredients. I’ve done the shortcuts but realize now I’ve shortchanged myself not doing it your way?
Chef, I have to give a compliment to your crew!! Camera and Editing do a fantastic job of telling the story of each episode and capturing some very funny moments!!! Well done, Crew!!!
The best part of chef JP's videos are the spilling and forgetting ingredients parts which i can totally relate to having spent hours and hours in kitchen.
I love the sound affects and written comments. We always have a good laugh. Love that chef can laugh at himself too. ❤
I made this for a recent dinner party and it was absolutely incredible! More work than other mousse recipes, but worth the effort! Just outstanding!!
I am excited to make this recipe! Everything Chef makes is awesome!
LOL the cream incident! Jack you are a gem!
This is a cooking channel where I like to watch the videos from start to finish. It's not just a cooking video, it's entertainment!
I still dream about the chocolate mousse I had in Lille France when I was a foreign exchange student over there! I have never found mousse like that here in the US. I’m excited to make this🤗 Also had the best plain white yogurt in France, was similar to Greek yogurt but better. Oh and also French home made mayonnaise I had at my friends grandma’s house! Her mayonnaise is the best I’ve ever had ❤
I made this yesterday and it turned out absolutely perfect. If I received what I made at a quality restaurant, I'd be very happy, which is always my goal of evaluating how good I made something. Thanks so much for this recipe. It's going into my collection of recipes for sure.
I started watching this video with a rapid heart rate of 93 beats per minute and half way through the video it went down to 80 beats per minute. Thanks, Chef.
🙏🙏🙏
I’m in love with Chef Jean Pierre. I’ve learned so much.
Chef JP is the reason for the phrase, "ANYONE CAN COOK". 💗
I finally got around to making this with my visiting friend for New Year's Eve dinner. Amazing doesn't describe it. It is subtle and elegant without an overpowering chocolate taste. I was terrified of killing the bubbles (lol!) so I stirred in slow motion. We got a little confused on the sugar addition so added less and it was still awesome! Plus we had such so much fun doing! As always, thank you Chef!
You are a professional. Cleaning, cleaning, cleaning. My chef always said clean as you go, clean as you go. 😊
Followed the recipe exactly. I got RAVE reviews! I've also done the Creme Caramel. It turned out OUTSTANDING! Additionally, the Brussels Sprouts with bacon and maple syrup was SUPERB!
1. On the written version of the Mousse recipe you indicate 1/4 + 1/4 of powdered sugar. The written version says that, but lists the 1/4 + 1/4 of powdered sugar and then 1/2 cup of sugar as the last ingredient on the list. 2. You list a 1/4 cup of one of the alcohols and 2 ozs of the other. 1/4 cup is 2 ozs. To be more consistent either list them both as 1/4 cup or 2 ozs.
Noticed that as well. Wish he would just go metric.
@@jamesstein5087 yes, I grind and brew coffee and only deal in metric
If I wasn’t in the midst of packing up the house for an 1100 mile move, I’d be making this immediately! Thank you, Chef Jean-Pierre! Yummy!🥄🥄🥄🥄🥄💕
Safe travels, Nancy. Moving near Chef Jean Pierre? Plenty of people where I live are escaping to Florida. And it's about the same distance away....
@@tawpgk Thank you so much....very long story, but moving from n'east Wisconsin back to s'east Louisiana :(
I lived in Aix-En-Provence 4 months in 1987 and the Madame in the family made a shiny, fluffy mousse au chocolat that I could never get as good. She explained to me how to do. It turns out good though. The difference is: a bit of butter in the chocolate, the sugar inside the chocolate, no whipped cream or cream, only egg whites. A tbs of rhum in the chocolate, not in the egg yolks. Egg yolks raw, not over fire. She did not say that but who knows, maybe she did. Her mousse was much darker, all shiny and incredibly fluffy, SO tasty. Now I will try it with cooking also the egg yolks, but I don't think I like it with cream. Thanks for the exact procedures and explanations. I like that.
I have NEVER had a Chocolate Mousse In any restaurant that I enjoyed. There was always something missing but I didn't know what it was because I'd never made it for myself or company! I never made anything for dinner with company that I had not tried before. I don't like food surprises unless I know all the ingredients and can judge them to be perfectly fine...even when I add or take something away! Knowing your ingredients is 1/2 of the battle! NOW, I know what was missing...Thank you Chef J-P for this truly AMAZING recipe!
Hey Chef, Im a professional self thaught chef, and your content has been invaluable to me. Thank you so much
Thank you Chef, for all your videos and making them an informative and enjoyable experience. As a trainee chef, i am learning so much from you and my tutors. As someone with severe mental health issues, I find cooking and baking relaxing, it enables me to escape from my thoughts and to finally enjoy something. Your videos gives me inspiration to succeed. Thank you so much x
🙏🙏🙏👍😊❤️
I remember the first time I tasted Chocolate Mousse in Spain about 1969... My friend invited me over for dinner and dessert... wow... I was blown away! She made it the right way... I guess that is a European thing...
I love this guy's energy. He's so fun to watch.
Your cooking , teaching and stories are so great ❤ thank you
Great work, Jean-Pierre! If I could go back about 40 years, I would have loved to be your apprentice!
_My mom used a lot of liquor when she made chocolate mousse. We went to bed early!_
I laughed so hard!!!! 🤣🤣 Great chef with a great sense of humor. Thank you for sharing your recipes with us!
I worked in two French restaurants when I was going to college. One made it the way you did and used it as a filling in a delicious 4 layer chocolate cake with chocolate mousse in-between each layer, and whipped cream with shaved chocolate on top. The other restaurant used to take Hershey's chocolate syrup and put it in one of those whip cream cannister cans that have the bullet with gas, and heavy cream. Shake it up and whip it right into mouse glasses. Funny, but even though one mouse was made the classic way and the other made it the cheap way, customers used to rave about both.
Interesting! 😊
Amazing! This one is going right into my saved “desserts” folder!
The first time I made zabaglione it was for a banquet of 100 people. Chef gave me a reader’s digest version of the recipe. It was so easy and it came out beautifully. I’ve been looking for a real chocolate mousse recipe. So happy I waited for this.
I have made it to celebrate the Immaculate Conception today and it is so so good. I had to use water instead of the liquor and no orange zest. But still it tasted great!
Can't go wrong with Authentic Chocolate Mousse! May have to include this for Christmas Dinner this year.
Eggnog Mousse?
I think that every child and most adults enjoy this light and fluffy dessert…it actually helps us to sleep!! True story! 🤭✨🤗
I made this mousse for the second time... the first was very good, but bitter... too much chocolate for the amount of cream. The second time I double the cream with 6 eggs... JUST ORGASMIC. I put the mousse in little pots and freezed the 2/3 of it. Works just fine... I take off one from the freezer (put in the frige) the night before I consume it... and still perfect. I used cacao licor with Godiva licor, and a bit of Rum Baccard. THANK YOU FOR THE VIDEO. Blessings
2nd video I've seen.... Man, you are A
MAN TO BE LOVED! I have never said that to a person on UTube. (And I'm subscribed to A LOT of channels, and have been here for LOT of years!) Your one of the "special ones" GOD BLESS YOU SO MUCH. I WISH UPON YOU, SO MUCH JOY AND HAPPINESS!!!! 😊❤️
The recipe was crazy awesome like the first one I saw that was of the famous FRENCH UNION SOUP! Thank you so much for sharing!!!! See you later...
I recently found chef’s videos and I cannot stop watching. I love this man. He makes the recipes look so easy that I think I could even make them. Plus, his humor is on point. Thanks for the entertainment and education!
Made this recipe with some ladyfingers here and there, and it was so good. The orangey chocolety mouse with the coffe-y ladyfingers just worked so well together. And it was so easy to make, thanks Chef!
In the last 10 years, there have been more cooking/chef/restaurant tv programs than ever & the norm is a dictator chef screaming at staff & sometimes customers. You are correct, Chef: it is rare to see a chef calmly teaching in a kitchen. My mother had cook & how to host a dinner party books 1960s & on holidays, we'd have a big spread. The 1st ingredient in cooking must always be Love!
🙏🙏🙏👍😊❤️
The chocolate says "its a little hot in here" cracked me up. He's so great!
I love watching this man, as well as being a great chef, he’s so entertaining. Thanks chef, this chocolate mouse looks delicious 😋
🐭 mousse
Haha your right 😂
All I need after a tough day is to watch one of your recipes Jean-Pierre 😜 you always lift my spirits and put a smile on my face 💚💚 xx
My favorite dessert! A recipe from one of the happiest chefs on CZcams! Can’t wait to make it!
Every opportunity to watch Chef Jean Pierre is such a delight! magnificent ☺ GOATchef #Gratitude
Just finished making this, and I didn’t have Kahlúa or Grand Marnier, but I instead brewed this incredible caramel/coconut/hazelnut coffee and used 4 oz with a lot of vanilla extract and vanilla bean paste, pinch of salt, and brown sugar instead of white and it turned out SO GOOD.
Sixty years and my English isn't perfect. (Not just the cuss words I use.)
Let's face it, your cooking is better than my English.
Peace be with you Chef Jean! “They’ll NEVER KNOW!”😂 I don’t feel badly for my own kitchen errors, Thanks to you.
Bless You🙏
I just love all your recipes. I made your chocolate, chocolate chip cookies and they were amazing!! Can't wait to make the chocolate mousse! Love your accent and you are such a friendly gentleman who always brings a smile and spreads so much joy to your friends. We really feel like your true friends. Thank took for always being positive. It's contagious!! And your English is superb! Never change! Thank you so much Jean-Pierre!
Beautiful! I love that your mentor Louis shared his techniques with you. These beautiful recipes die if they are not passed down. I will be making this soon. Merci!
First Video I watch of Jean-Pierre and I love him from the beginning. I am going to make the mousse on Christmas (14 days). Looking forward.