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Cooking with Frenchy -Cooking and Baking made easy
Australia
Приєднався 11 лип 2019
Bonjour everyone,
I' am David french chef and pastry chef with 30 years of experience, living in Australia and i am passionate about food.
I have created this channel to share my passion, recipes and tips from my professional journey. I hope you will have fun cooking and baking as much as i do.
I did all my training in France. I am a qualified chef and pastry chef.I have worked in Michelin star restaurant, Gault-Millaut restaurant, worked with Michel Roux on cruise ship (Celebrity cruise liner). I traveled the world and pick up tips working with different chefs with different cultural background to bring you the best recipes you will ever try.
I owned my own cafe in Perth for 7 years and still do private catering (www.lagourmandisecatering.com).
I now teach my passion for food to the up coming chefs of Australia.
Do not hesitate to subscribe as i will post weekly and comment if you have tried it.
Bon Appetit
And of course let's get cooking and baking.
Thank you
David
I' am David french chef and pastry chef with 30 years of experience, living in Australia and i am passionate about food.
I have created this channel to share my passion, recipes and tips from my professional journey. I hope you will have fun cooking and baking as much as i do.
I did all my training in France. I am a qualified chef and pastry chef.I have worked in Michelin star restaurant, Gault-Millaut restaurant, worked with Michel Roux on cruise ship (Celebrity cruise liner). I traveled the world and pick up tips working with different chefs with different cultural background to bring you the best recipes you will ever try.
I owned my own cafe in Perth for 7 years and still do private catering (www.lagourmandisecatering.com).
I now teach my passion for food to the up coming chefs of Australia.
Do not hesitate to subscribe as i will post weekly and comment if you have tried it.
Bon Appetit
And of course let's get cooking and baking.
Thank you
David
How to plate a dessert-just for inspiration
Hello foodies, this video is to show you how you can plate your next dessert ..
It is just a demonstration to make you think about the position of your dessert on the plate
The textures
Colour contrast
Flavours
Height
Portion
This is a passion fruit cremeux with cocoa powder glaze
Dark chocolate soil
Whipped vanilla ganache
Honey tuile
Passion fruit juice
Mint, rosemary flower
#chef #cookingwithfrenchy #food #dessert
It is just a demonstration to make you think about the position of your dessert on the plate
The textures
Colour contrast
Flavours
Height
Portion
This is a passion fruit cremeux with cocoa powder glaze
Dark chocolate soil
Whipped vanilla ganache
Honey tuile
Passion fruit juice
Mint, rosemary flower
#chef #cookingwithfrenchy #food #dessert
Переглядів: 37
Відео
Chocolate pistachio cookies
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Hello foodies, It is time to get your apron on and bake cookies. Makes 8 large cookies Ingredients: 240g Plain flour 100g Unsalted butter soft 50g Pistachio paste 80g Raw sugar 30g White sugar 2g Sea salt 75g Whole eggs beaten 7g Baking powder 85g Pistachio roasted unsalted 80g Chocolate bits (keep 30g for decoration) Method: Using a good scale, measure and weight all your ingredients. In a bow...
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This is an easy recipe to make your own beautiful Naan bread. Please try it. Let me know what you think, like it, comment and subscribe for more if you have not done it yet. Thank you for your support. Merci and Bon Appetit Makes 8 Ingredients: 250 g self-raising flour 10 g salt 5 g sugar 250 g Greek yoghurt Olive oil 30 ml (I use garlic oil) few pinch of Nigella seeds (optional) Method: 1- In ...
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Hi, Your contents are awesome. But your video has some SEO issues. If you fix the issues, your channel will grow and video views, subscribers will increase organically. If you don't mind, Can I help you?
Thanks
It seems like your videos have great potential but are facing challenges in reaching a wider audience. Here are some possible reasons: 1. SEO Optimization 2. Target Audience Reach 3. Effective Use of Hash tags 4. Social Media sharing I can help with that. My info is on this very channel I'm using to comment.
Thanks for the support
@@cookingwithfrenchy "Thanks so much! If you're comfortable, feel free to share a way I can contact you directly so we can discuss your channel and ideas more easily. Looking forward to helping you grow!"
I cant wait to try this recipe. Thank you for sharing it.❤
Please do and let me know here what you think .... share it too please , thank you
5:22 😂😂😂
What do I do
@cookingwithfrenchy you said "let's make sure you have fingers at the end of the recipe"
@@juancarrera8397 ahhahahahaha yes .... safety first 🤣🤣🤣
#StickyDatePuddingRecipe #EasyStickyDatePudding #StickyDatePuddingFromScratch #BestStickyDatePudding #StickyDatePuddingLover #DessertGoals #foodporn #gordon #Ramsay
I hope you ll love this one as much as I do
@cookingwithfrenchy yes it's really good
#chocolatechipcookies #pistachiocookies #baking #dessert #foodporn #foodie #homemade #delish #yum #instafood
#loveit
Im about to make it for the second time but im going to try it this time with mexican cajeta
I'm going to check what is Mexican Cajeta
The cookies look delicious 🎉🎉
Thank you so much for your support
Looks delicious 😋
Thank you.... try it and let me know please 😁
Let me know what you think
👍💪🎩
Thank you 😃
Nice to see you back
You motivated me ...so thank you ... Juan ... little comments of support goes a long way ....😃
@@cookingwithfrenchy we are the once that need to thank you you give great Information and always answering questions Thank you
@@juancarrera8397 very kind of you. Thank you
Heyyyy you are back!!!!!!!🎉🎉🎉
I ammmmmmm 😃
Love your videos chef especially how you give direccións step by step
Thank you Juan.. I really try to give all the tips amd techniques for everyone to be successful.... even if sometimes the videos are long ... thank you for your support 🙏
Once it gets cold here in Mexico, I'm going to try this recipe
Sourdough croissant is good but a longer process .... definitely try 9t after summer 😊
If I'm going to use puff pastry for a beef wellington do we need to use the sugar?
No you don't need to put the sugar in ... 😊 but a little bit help with caramelisation
👍💪🎩🌞❤️
Merci
Where is the receipe pleade
Click on the show more under the video You should have a link to my website
Merci beaucoup!
Mais de rien
Merci bien ! I saw in another video an addition of thinly sliced (peeled) Granny Smith apples sauteed with cinammon and maple syrup, to be placed on top when Tergoule is finally served for eating.... nice complement.
Interesting....this is a traditional way to make it ... but your additions sounds amazing 😃
Chef can I use raspberry puree for this ???
Of course you can 😝
I'd never use plastic in the microwave and I'll never use silicon bakeware. Aside from that, recipe sounds good 😊
Thank you Jackie,Hope you try the recipe without plastic or silicone 😁
Yes our favourite biscuits and yes they can be lovely and chewy if u bake for 8 minutes or crunchy if u bake for 10 just makibg them vegan with chai seeds thank you for your tips i will give them a try now the time before last my piping bag was not behaving
You are totally right about baking time.... I hope you try and let me know how you go 😁
Hi there i made them again both vegan and non vegan Your tip with the piping bag was great made thwm three times now sincr your tip and it was great I also tried leaving my butter out for a while also @@cookingwithfrenchy
As a spanish person putting broccoli and sausage is a crime
I just do as my clients wants 😁 but I understand
Looks amazing 👏
Thank you very much... hope you try it soon 😁
Thank you for posting this. I plan on trying your version over the others on the internet. I like that you didnt boil the raspberries but added them to the syrup later. The French know their stuff! 😊
BONJOUR Melanie, thank you very much for the feedback. Please try...I believe not cooking the fruit really gives the sauce a better quality..stronger colour amd flavour. Plus you are keeping the vitamins intact
@@cookingwithfrenchy makes sense! I can't wait to try!
Hi there, How are you? I saw your videos, your video quality is good but not properly SEO. Your SEO score is very poor. That's why your channel is not growing organically. SEO means Search Engine Optimization. I think you understand, for views, subscribers, and comments your video should be ranked on top of UA-cam, Proper SEO that means keyword session ( low competitor keyword selection) can help your channel to rank on the top. Thank You
"Promosm"
Have u heard of the water n salt solution to preserve!?😊
Yes, a brine
This looks incredible
Thank you very much 😊
I thought this was a cadaver at a glance
Ahahahahahahhq really ?
@@cookingwithfrenchy Forgive me. I hope my candor wasn't insulting. I don't know what's gotten into me lately. It was only because my eyes were unfocused that I saw such a distortion. Once focused, imagine my shock that it was indeed very appetizing-looking. I should have written something more than just that! Sorry! 🤦🏼♀️🙏
Too much sugar 🤔
Did you try it Deb? 😊
Then don’t do it Deb 🙄
Ευχαριστώ πολύ από Ελλάδα!!!! Many thanks from Greece!!!! 🎉🎉
Thank you very much from.australia 😊
I wouldn’t peel the carrots.
Why wouldn't you?
Gracias,justo necesito este video
De nada, me alegra que disfrutes el vídeo
Yummy
Thank you ruby
Yum great looking prawn chef
Did you try to cook some Tony?
@@cookingwithfrenchyHello, how are you? I Love your content & I follow them. your content is amazing but hasn’t not much views &subscribers. Not sharing on social sites ¬ doing SEO .l can show you the problem on your channel & help you fulfill your goal.
How long do you leave in the boiling water
Watch the full video Tony on my channel... 🤣
❤❤❤❤
Thank you for the support 😀
Sex sex and more sex lol
Save me a spot at the table David 😊
Not a problem..always welcome 😊
Wow i sear hed for this video excellent job
Thank you very much
Ça a l’air délicieux et très beau, aussi ❤
Merci a vous 😁
Vous êtes magnifique, merci à VOUS pour tout ce que vous faites 💜🇨🇦
@@LadyLuxe33 merci encore 😁
Can u put chicken beak in stock?
I have never tried....you can tell me ...😄
Hi chef, can you please gluten free pizza recipes? Thanks 😊
Very good question...... I'll need to give a try as I have a good recipe for breads 🍞 😁
@@cookingwithfrenchyHello, how are you? I Love your content & I follow them. your content is amazing but hasn’t not much views &subscribers. Not sharing on social sites ¬ doing SEO .l can show you the problem on your channel & help you fulfill your goal.
Hi Mr frenchy.this is Mooney boo 🐝 bee from Flagstaff Arizona.lovr ginger snaps with tea
Hello amd welcome
Thanks! Will have to try this way of storing it! Usually we either dehydrate it or peel it & store it in wodka. This looks good AND fun! One thing... A$19 - A$50 per kilo??? WOW... that is insanely expensive! I just paid $5.50 for 2 1/2 pounds here (I've had friends tease me for preserving it when it's so cheap)
Please do .... vodka sounds even better than my recipe ahahahah Yes ginger in Australia is so expensive 😫
Looks delicious chef 😋😋
Thank you Tony, I hope you try it
Sorry salt is not in the recipe list, how much salt with unsalted butter, or can we use salted butter instead ? Thanks.
Oops,.I will need to check that .... thank you for picking it up... it is 6 g for this recipe Traditionally people from bretagne uses salted butter
Go Bombers ❤️🖤
We got it ❤️🖤❤️🖤