Holy schamoly! Way to make Brit's day so far from home, swimming in a sea of Trump-infested beurocracy😖😀🎉👍🏻 Recipe from sexy French dude & then response from #TeamJamieOliver 🇬🇧👊🏻💕
but my egyptian grandpapa is most funniest of him. i wish he had utube in ww2 to make fideos of his soflee with no chocococo cuz he is allergict ;(((((((((
Don't mind me, just taking notes. Butter (for coating the bowl) 300ml whole milk 20gr cornstarch 300gr dark chocolate 2 egg yolks 3 egg whites 6 tbs sugar 180°C 20 minutes low in the oven Edit: so i made this but the chocolate mixture didn't seem like yours, i continued and everything was fine. Put it in the oven and 20 minutes later it didn't rise like yours did. Gonna update soon to say what it tasted like. Edit 2: Ok, so i ate it and it was delicious, however, it was more of a mousse than a soufflé. As expected because i saw the life and air escape when i got it out of the oven. The dark chocolate was too much for me. Next time i'll lessen the %.
Agree. You might need around 220g of chocolate only. I also feel it's lacking a lil bit of body, perhaps more corn starch/flour, "the mix was a bit runny" ,I personally prefer corn starch. One more thing, temp could be increased to 190c/200c with less cooking time. Bon appétit ✌
Also milk could be reduced to 250ml. Lastly, I'd personally add 1/3 of the meringue to the base mix it , then fold the rest gently as demonstrated . Thnx Alex we luv your vids bruh
Merci pour cette vidéo! 🙏🏼 I recommend using milk chocolate instead of dark. When I made this using 70% cacao dark chocolate, it was incredibly bitter.
i accendentaly watched this video while it was muting and i fouend me self swimming in the batter it still stuck in my ear help me how to get it out my grandpapa wants to try a bit
That's a very typical French accent lol. All European countries tend to have strong accents and they are especially pronounced in countries that traditionally have dubbed English-language TV shows, ie France and Germany. Countries that have not dubbed have much less of an accent even in the remote villages, such as the Netherlands. But yeah, it's a very legitimate French accent.
I swear Alex needs his own show.... Dude's a mad scientist, an absolute genius, when it comes to food, cooking, finding the best methods, teaching, etc. He is one of a kind.
I prefer to add the merengue to the chocolate rather than the other way around. I would add a third of the merengue to the whole chocolate mixture and stir, by hand, until combined to prepare the mixture for the remainder of merengue. Then, add the remaining merengue to the mixture and then fold. I would cook them for 13-16 minutes at 375 degrees Fahrenheit. I also prefer to use cream of tartar when whisking egg whites, but I guess that doesn’t matter as much. I also use a mechanical stirrer when combining the simmering milk sauce with the chocolate and then with the eggs. Last thing I do differently is I coat the melted butter, in the ramekins, with granulated sugar. Regardless, your soufflés turned out great. I’m only commenting my method because mine turn out taller than yours and with much less cracks, if any at all. Thank you for posting your video to help everyone make soufflés at home. Edit: Here is a picture of my most recent batch in the oven. ibb.co/itmmOK The one on the right is a little pushed over because I overfilled the ramekin too much. The inside was perfect, but I won’t make that mistake again.
actualluy i dont dream of that i dream of my grandpapa coming back from the dead and eating the souflee thats why i watch this video zis reminds me of him but was allergict to chocococo;(
thank you Alex. Twice I made the souffle following your recipe and it is absolutely delicious and easy to make. I use very fresh eggs from our chickens and a good baker's chocolate. However, although it rises perfectly in the oven, it does collapse when cooling off. Is there a trick to prevent the souffle collapsing? thank you again for making this wonderful video.
This is about as late as a comment can get, but soufflés deflate quickly after they’ve been cooked. They have to be eaten quickly to enjoy the puffiness!
You have an amazing accent,and i like listening to you..and I tried some of your recepies and they were brilliant...I do a lot of finger food at work and I needed something new and I watched your videos about it and thanks!
You explained all the steps very clearly and kept it simple. Excellent. Can you explain briefly why you use corn starch? Can I get by without it? Thanks!
Searched and searched and cannot find Oliver making a souffle. Had to get this guy in here. Making a proper souffle takes technique and skill. And that's why Oliver's video is hidden, or non-existent.
I would add 1/3 of the blanc monte pic mou to the chocolate mixture for lighter texture making it easier to mix afterwards, since plier with the spatula efficiently is not given to everyone so big risk of failing recipe.
Jamie Oliver oh my god you answered oh my god i am so so happy thank you so much i try it at the moment and i think the souflees are realy good if i am finished there
I tried this recipe, and it was perfect. I did need to keep the souffle in the oven for extra time to get the texture I wanted. I guess that was the oven's problem.
So, I am afraid of the corn starch taste. Do you think it could work if i just use butter or heavy cream instead of the milk with the starch? Or maybe add flour instead?
Здравствуйте, а можно сделать так чтобы на вашем канале во всех рецептах были русские субтитры или перевод русский, очень нравиться ваш канал, пожалуйста
I like how passionate he is about his cooking. I also like his accent.
We also like your comment.
You make me less scared of trying new recipes because you explain so well. Great video, Alex!
AWESOME! Bake away, Anna :D x
Omg his accent is AMAZING!
honhon je suis français
Omg.....right!
I agree, lol.
Rachelle de zwart it is exactly the stereotypical french accent that non-french people make fun of all the time
I am French and doesn't sound weird to me :p XD
English isn't our mothertongue we just do it to communicate so...
I'm not sure which is more appealing, the soufflé or Alex?!! 🤔😋😍
It's a tough call 😉
Holy schamoly! Way to make Brit's day so far from home, swimming in a sea of Trump-infested beurocracy😖😀🎉👍🏻 Recipe from sexy French dude & then response from #TeamJamieOliver 🇬🇧👊🏻💕
If you gets your hands on Alex, you can have him do soufflé for you.
Jamie Oliver omg dat response xD
The thirst is real.
French guy is always funny. Love his channel too.
Glad you enjoyed it pal!
but my egyptian grandpapa is most funniest of him. i wish he had utube in ww2 to make fideos of his soflee with no chocococo cuz he is allergict ;(((((((((
Don't mind me, just taking notes.
Butter (for coating the bowl)
300ml whole milk
20gr cornstarch
300gr dark chocolate
2 egg yolks
3 egg whites
6 tbs sugar
180°C 20 minutes low in the oven
Edit: so i made this but the chocolate mixture didn't seem like yours, i continued and everything was fine. Put it in the oven and 20 minutes later it didn't rise like yours did. Gonna update soon to say what it tasted like.
Edit 2: Ok, so i ate it and it was delicious, however, it was more of a mousse than a soufflé. As expected because i saw the life and air escape when i got it out of the oven. The dark chocolate was too much for me. Next time i'll lessen the %.
Agree.
You might need around 220g of chocolate only. I also feel it's lacking a lil bit of body, perhaps more corn starch/flour, "the mix was a bit runny" ,I personally prefer corn starch. One more thing, temp could be increased to 190c/200c with less cooking time.
Bon appétit ✌
Also milk could be reduced to 250ml.
Lastly, I'd personally add 1/3 of the meringue to the base mix it , then fold the rest gently as demonstrated .
Thnx Alex we luv your vids bruh
It must be the folding. Ensure the air is always locked in so your mixture almost looks 'foamy'
he looks like linguini from the movie ratatouille
No, he looks like Screech from Saved by the Bell.
Jiggery Sorry, but the French guy is much better looking than Dustin "Screech" Diamond ever thought of being.
He looks like... a French guy cooking?
+Jamie Oliver A French guy cooking who's nice looking, and your nice looking too!
i alzo sink zat he looks a bit a like a my grandpapa before he was dying in za world a war a2
disclaimer: my grandpapa was not a french guy cooking
*takes spatula out* "And don't stop stirring."
Cheru Siderea 😂
Arf. I am a living mess.
Alex French Guy Cooking what about cold soufflés???
Alex French Guy Cooking #relatable
I'm in love with this guy and his accent ❤
I love the way he speaks honestly
I made this recipe a few times and it works great and tastes incredible 😋
We need more french cooking 👏🏻👏🏻👏🏻👏🏻👏🏻
Merci pour cette vidéo! 🙏🏼 I recommend using milk chocolate instead of dark. When I made this using 70% cacao dark chocolate, it was incredibly bitter.
"Resist the urge to dip your whole body in this mixture"...... too late 😂
i accendentaly watched this video while it was muting and i fouend me self swimming in the batter it still stuck in my ear help me how to get it out my grandpapa wants to try a bit
@@Lsss7915 what? Uhhhhh what?
I love how u explain the reasons why we should do the little detail thingies like dusting castor sugar it makes me remember them better ❤❤
I made this for my sister on her birthday and she loved it
Just tried that. And it's absolutely gorgeous!!! I strongly recommend it.
Was it too sweet? Would you recommending reducing the sugar?
he speaks just like a french guy imitate french accent.
There's no way he's not putting it on to some extent ^^
That's a very typical French accent lol. All European countries tend to have strong accents and they are especially pronounced in countries that traditionally have dubbed English-language TV shows, ie France and Germany. Countries that have not dubbed have much less of an accent even in the remote villages, such as the Netherlands. But yeah, it's a very legitimate French accent.
skymooov1 Well , i am german and don't have an accent atall. Maybe it's because i already was fluent at the age of 11.
skymooov1 Many of my german friends also don't have a strong accent, all though you can still tell from where they are from.
skymooov1 I have a french friend, and his accent is pretty much the same as my friends accent.
I swear Alex needs his own show.... Dude's a mad scientist, an absolute genius, when it comes to food, cooking, finding the best methods, teaching, etc. He is one of a kind.
He does have his own show…on his own UA-cam channel.
I prefer to add the merengue to the chocolate rather than the other way around. I would add a third of the merengue to the whole chocolate mixture and stir, by hand, until combined to prepare the mixture for the remainder of merengue. Then, add the remaining merengue to the mixture and then fold. I would cook them for 13-16 minutes at 375 degrees Fahrenheit. I also prefer to use cream of tartar when whisking egg whites, but I guess that doesn’t matter as much. I also use a mechanical stirrer when combining the simmering milk sauce with the chocolate and then with the eggs. Last thing I do differently is I coat the melted butter, in the ramekins, with granulated sugar.
Regardless, your soufflés turned out great. I’m only commenting my method because mine turn out taller than yours and with much less cracks, if any at all.
Thank you for posting your video to help everyone make soufflés at home.
Edit: Here is a picture of my most recent batch in the oven.
ibb.co/itmmOK
The one on the right is a little pushed over because I overfilled the ramekin too much. The inside was perfect, but I won’t make that mistake again.
ohmergeurd your souffle's look AMAZING! thanks for the tips, I'm gonna use this recipe and use your method of mixing. Hope it comes out well! ^u^
I want to live in a world where we can all chill in a bath of rich chocolate batter. lol
nrdgrl DUDE! same
It's a dream we all share.
actualluy i dont dream of that i dream of my grandpapa coming back from the dead and eating the souflee thats why i watch this video zis reminds me of him but was allergict to chocococo;(
I made it and it was fantastic, thanks for this really well explained recipe.
Thank you for taking bits of time to explain why you do specific things and what they do, very informative!!! :D
thank you Alex. Twice I made the souffle following your recipe and it is absolutely delicious and easy to make. I use very fresh eggs from our chickens and a good baker's chocolate. However, although it rises perfectly in the oven, it does collapse when cooling off. Is there a trick to prevent the souffle collapsing? thank you again for making this wonderful video.
This is about as late as a comment can get, but soufflés deflate quickly after they’ve been cooked. They have to be eaten quickly to enjoy the puffiness!
You have an amazing accent,and i like listening to you..and I tried some of your recepies and they were brilliant...I do a lot of finger food at work and I needed something new and I watched your videos about it and thanks!
I love french people
Thank you Jamie for introducing Alex, love him
You explained all the steps very clearly and kept it simple. Excellent. Can you explain briefly why you use corn starch? Can I get by without it? Thanks!
1:55 - ......instructions were not clear.I did not dip my whole body. i dipped my whole face into the bowl and now I have none for the souffle. *BURP*
On the plus side, bet your face feels great now.
J'ai aimé le vidéo, la recette et aussi de façon que vous parliez. Bonne chance 😊
I just made this. Easy to make, great outcome.
But be aware: Take small cups, it fills you up so quickly. Don't overestimate
I have to try to do this...as soon as possible!!!! Thanks
This dish is amazing.
I love chocolate soufflés like anything in the world!!!!!,
i love this guy
WOOHOO! Big love Zainy!
Awesome recipe Alex!
Hope you had a Merry Christmas 😁
Big love Bradley!
I am in love with everything he says and does.
That Soufflé ingredient so good, that my family want more in dinner !!!
This looks like rich chocolaty heaven!
That looks super easy. Gotta try it someday!
Enjoy Kim!
May I have the recipe? Please
So good I love you and I love Jamie Oliver so much
Big love Khitam!
Great. Brilliant. & Merry Christmas...
Merry Christmas Alex, I'm just going to watch this and not make it, I ate too much tonight, ok maybe I'll make it at some point.
Make it TODAY!
Jamie Oliver It's a bit humid here at the moment, may have to wait til the new year.
+thisdamnthingy uh uh, don't be so stubborn. You heard uncle Jamie right: make it NOW!
Legit.
Where can we get a written version of the recipe?
Oooo looks delightful-- I am going to use this recipe on Valentine' Day! ;-) Thanks so much!
WOOHOO!
It is difficult to resist the urge to just eat everything before putting it together :P
It is! But resist you must.
Alex is awesome! I enjoy his channel
I Rilly love it
What a nice recipe! 👍🏻👍🏻👍🏻
WOOHOO - thanks dude!
It looks delicious.
I haven't made a souffle in years but I am gonna give this recipe a go.
YAAAAAAY! Let us know how they turn out!
love this video
MWAH!
Looking amazing
This looks great
Merci Alex!
Big love for Jamie and happy new year
Big love right back at you x
i'm going to make this one tomorrow, thanks!!!
Please do a collaboration video with Frankie Cooks Celenza, you both are my two favourites!
Looks amazing! Would coconut milk work instead of whole milk?
Searched and searched and cannot find Oliver making a souffle. Had to get this guy in here. Making a proper souffle takes technique and skill. And that's why Oliver's video is hidden, or non-existent.
This was great. My family says thank you Alex.
Cant wait ^^. Should I serve the souffle on its own or can i actl. Combine it with something that fits to the taste as the center of the dessert?
French guy cooking - Awesome. Happy New Year 2017 to you all......
OMG this looks sooo good, I have to try it!! But one question: What is the first thing he adds to the milk? (for the cream)
corn starch
I love seeing Alex bake
His acctent is everything
Omg I love his accent!
After twenty years, I’ve changed the way I make Pain Perdu because of Alex. I think I’m going to tweak this now as well.
Woohoo! Let us know how you souffles turn out!
I would add 1/3 of the blanc monte pic mou to the chocolate mixture for lighter texture making it easier to mix afterwards, since plier with the spatula efficiently is not given to everyone so big risk of failing recipe.
lovely
is it very sweet the souffle? if so , can I reduce the sugar to my liking? will it effect the souffle?
Can I use a cupcake pan?Or a small mug? And let them in the oven for a shorter time. Please respond
wow Splendid
oh my god i must try that
Dooooo it!
Jamie Oliver oh my god you answered oh my god i am so so happy thank you so much i try it at the moment and i think the souflees are realy good if i am finished there
I love souffle
We do too!
The rasing of the souffle,brought to you by The French Guy Cooking!
Salut Alex! Bon Noell! That's all the French i know hihi. Thanks for the video!
Bonjour! (That's all the French we know!)
Just what I was looking for! (Fiancée wants chocolate pudding right now)
Get to it Phoenix!
Can you eat the souffle cold? Also is there a way of freezing the souffle so that I can make it the day before it is needed?
looks yummy
Tastes YUMMY too. Just saying.
I tried this recipe, and it was perfect. I did need to keep the souffle in the oven for extra time to get the texture I wanted. I guess that was the oven's problem.
Even though I prefer Gennaro's recipe I still like this video. Merry Christmas everybody! ;)
Merry Christmas Rand!
i love the way he pronounces butter and bottom... haha
Loved the video, found it on Jamie's site , Loved his site. But one question, how high and wide are the ramekins that you are using?
Amazing
I wanna hear him say baguette
We'll put in a request for you!
wooooow, great, love it...
This soufle is a dream. yammmy :-)
"As soon as it reaches a simmer, you can pooh it over the chocolate bits." My kind of souffle.
Damn it! I get hungry after I watch his videos!
Bonjour j'adore ton video (btw I'm not French but i lived in Paris for 4 years so i know how to speak it 😂)
*ta ! :) not "ton"
If I make more can I freeze some? and cook them after?
So, I am afraid of the corn starch taste. Do you think it could work if i just use butter or heavy cream instead of the milk with the starch? Or maybe add flour instead?
3:49 OMG i love his accent XD
yummt
So is the souffle at the end creamy inside or not, cuz some they are in some recepes
Nice video ! Could you share the text recipe ?
In France
Guy to Girl:- Souffle me. 😂😂
Здравствуйте, а можно сделать так чтобы на вашем канале во всех рецептах были русские субтитры или перевод русский, очень нравиться ваш канал, пожалуйста
Man, I love this guy
Big love Ayah!
How do I make a normal soufflé? Do I just skip the melting chocolate part and do the same? Thanks!