Apple Charlotte | The French Chef Season 5 | Julia Child
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- čas přidán 24. 06. 2023
- Julia Child bakes a delicious dessert that's a rum and apricot marmalade of apples served in a toasty, buttery case.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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She wrote later about the Sinking Charlotte....apparently they used the wrong kind of apple and didn't realize it until afterward. She said she almost cried on air but had to keep going. But it still tasted great.
Another example of something going wrong that very well could go wrong for any cook, and if you see it happen to Julia Child then you don't panic so much when it happens to you. Usually it does taste delicious too, plus you have a story to tell your guests.
I didn’t know that. Thank you for sharing that information.
What type of apple would you use to make this? Does anyone know?
@@lilbatz She said she used Gravensteins or McIntoshes which were both wrong. In "From Julia Child's Kitchen" she says to use Golden Delicious, Rome Beauty, York Imperial, Greening, Newton, Monroe, or Northern Spy. She's heard good things about Staymen, Winesap, Baldwin, and Grimes Golden, but hadn't experimented with them. She also had success with Cortlands but only when very fresh and firm.
@@michaelcornett444 thank you for the response. I have a Charlotte mold and want to make this, but didn't want to gamble on the type of apples. 🍎🍏
26:30 Holding my breath as the Charlotte sinks...
She predicted that it would.
SInking or not.. it still looks absolutely fantastic and I bet tasted even better!
These are still relevant, watched and loved 50+ years later. I doubt the Guy Fieris and Rachael Rays of the word will be able to make such claims in 2073.
Julia child is my spirit animal! 🧑🍳
Who? Lol
Loved much❤❤❤
I’m sure they won’t be around for that long either. Just nobody like Julia. Never will be. Jacque pepin maybe
That Charlotte mold is totally adoreable - exactly as dear Julia is.
Imagine the time when there were French Import Stores…
I bought one of those Mickey-Mouse ear pans about 15 years ago. I am going to try to make this, this weekend. Will probably use Farm White bread. Not Wonder bread. Too "squishy" as Julia would say!
This recipe looks very similar to the English Summer Pudding. I have no idea who made it first but it really doesn't matter; imitation is the most sincere form of flattery and this looks absolutely delicious! (I'm not concerned about it collapsing; a collapsed souflee or pudding still tastes good and it doesn't matter how it looks when it's in your stomach!)
wonderful!
It's not really like a brown betty, but I did find a similar recipe for a kind of fruit pudding in the old Settlement cookbook, where you line the dish with buttered bread, fill it with fruit and bake it. Delicious and simple.
this is really impressive!
Mine collapsed even more. I bought a bag of apples at the Farmer's market but they were MacIntosh. Collapsed into apple bread pudding. Have a bag of HoneyCrisps this time and I'll see if those go any better. Not an inexpensive dessert to make. Maybe butter was less expensive in the 1960s but at almost $5 a pound (and you use at least 3 sticks+ by the time you are through) if it collapses you do want to cry!!
I have tremendous respect for Julia Child. Especially her courage in using old recipes. But I wonder if it wouldn't be much easier just to add a bit of rum to American or home made "apple butter" and serve on heavily buttered good toasted bread.
I’m with you. Apple butter is a food from the gods.
See I would never make it though the apple peeling/slicing phase. I’d get annoyed after 2 or 3 apples and go get apple pies from McDonald’s instead.
And now I understand dejavu
It's like it needed some cornstarch or something to thicken it?
Master the art of clogged arteries 😂
Science needs to progress to the point we can clone Julia
Looks creepy how it collapses.
Maybe it's alive.
Like a 1950s horror film, the Charlotte that ate Los Angeles!