Confusion & Carnage Making Jacques Pepin's Mont Blanc
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- Опубліковано 24 лют 2024
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Jacques Pepin's Mont Blanc dessert with chestnut chocolate cream from the Essential Pepin cookbook
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#jamieandjulia #antichef #juliachild - Розваги
I think this is the first time I've heard "I'm not driving" actually used accurately on this channel 🤣
I think it is!
I thought exactly the same thing!
He say's it all the time when he adds bay leaves.@@antichef
@@thehadster7043 yes, that _is_ exactly what I was referring to/what we were talking about (and I'm absolutely *certain* that you don't need to clue him in on his own shtick...) -- but thanks for restating it, I guess!
didn't know I was responding to AntiChef@@dancoroian1
From the thumbnail, I genuinely thought Jacques was in his kitchen 😭
You were not the only one 😂
I did too for a sec ... until I remembered that he's almost 90 (!)
So did I 😂
Me too, 😂
I did too!
My seventh grader now says 'order up!" and throws up his hands whenever he makes a sandwich for himself ROFL! Thank you Anti-Chef for that!
Also - I got rave reviews on the beef bourguignon I made, inspired by your video.
I take it he’s watching Jamie’s videos. Great.
Back in my day, I watched Julia Child, “Joyce Chen Cooks,” “The Galloping Gourmet,” and similar shows, where you could actually pick up some good cooking skills. When I have time, I’m pretty fearless in the kitchen. I credit all of them.
I hope your son has a similar benefit from watching Jamie.
That's a quality kid!
Oh, this is the episode where we find out what happened to his thumb. Granny the mixer works, I understood immediately! 😂
It's amazing that you've gained so much experience in the series that you knew what to try to get the chestnut cream to pipe better.
AND to Not swing the bag closed‼️(👍😢)
I would have gone for whipped cream I think.
@@TWFydGlu definitely
But seriously, time to get some larger piping tips. I have the same set and it’s useless.
This was brutal! From the thumb accident to the 💩💩💩 chocolate chestnut mixture to the cracking merengue... But you soldiered on! Good for you, Jaime
Can't say I've ever seen the use of the poop emoji on a cooking demo, thumbs up.
Shouldn't that be "thumb" up?
Or, a "bandaged thumb up"😢?
Or, an "I'm good with a not so good thumbs up"❤?
😂😂😂😂
Honestly, I don't know how you soldier on! I would have given up at multiple points in this video: the injury, the broken meringue, the too thick filling, etc. But you don't and the result is a beautiful dessert and a lesson in perseverance. Thank you!
BUT, what happens to the failures that are probably ok👌, but don't look picture perfect😢? Jamie should hold a lot more dinner parties OR the dessert stop for a roaming dinner party!
Yeah but you're not making bank on a video about it and you're not being sponsored and paid tens of thousands of dollars, 😊. I would soldier on too!
I admire your “stick-to-i-tiv-ness”. You’re like the old, old ads for Timex “The Watch took a-lickin’ but it kept on tickin’.” Another great show Sir.
AND the Energizer Bunny‼️(❤️👍)😊
@marshawargo. I thought of that phrase too, but thought I’d be going too far. 😉. Thanks for saying it.
The vacuumers are gone! I wasn't ready for this.
Same, I was shocked, yet reassured by the construction noise! Is it weird I live in Western Australia & know the usual noises of an apartment in New York? Hope the vacuumers are ok!
I was fortunate enough to have the Mont Blanc at Angelina's in Paris at the Louvre. (God that reads so pretentious. I had no idea what Angelina's was or a Mont Blanc).
So, Apparently, Angelina's is considered to be the place the Mont Blanc was invented. They served it in single servings. It came in a small cup, the meringue was a 2" circle, there was a nice pile of whipped cream on top, and it was tolled with a layer of chestnut cream that was had been extruded in strands (like spaghetti) and layer across the top and tucked into the sides.
It was kind of thick, but the whipped cream lightened everything up
Well done! And I hope your finger heals soon!
I'm only half way through the video but right off the bat, I wondered if this could be made in cupcake size for hors d'oeuvre!
mont blanc is popular in japan and it is served something like that
I had the mont blanc at Angelina's in the galleries lafayette I think. I ordered it because I'd heard of mont blanc growing up in the 70s and 80s. Did NOT love it, but glad I tried it!
I have eaten it in Japan. An Autumnal speciality
Small single serves with spaghetti strands of chestnut
I also had matcha Montblanc that was divine
oh yeah? Well I had a Mont Blanc at Angelina's at Versailles :)
Although I'm sorry about your finger, I gotta say.... I loved this video! Laughed out loud at times. Your production skills are impressive.
"i have a general idea of what's going on but I also wanna figure it out as we go" oh yes i feel a great episode collectors edition is coming
Sorry you hurt yourself but I really appreciate you still putting out a video because I really enjoy them. You're actually a pretty funny guy and very entertaining to watch. It's great to see your growth with cooking
As someone with ZERO chestnut stories, I appreciated hearing yours. 😂😂
The 10 year old boy in me loves this episode the most
I feel like Jacques would be proud of you for making this. You did a great job with a fiddly dish.
I’ve done the same thing with the food processor blade. Mine is now called Edward due to the incident. Short for Edward Scissor Hands. 😂
Are food mills better than food processors? They seem like so much trouble.
That coffee toss UP was slick. Great job with the ad! Also those poop emojis 😂
He has Really stepped up on both cooking and editing❤!
Lol. Gotta love those poop emojis.
The ONLY times I have seriously cut myself in the kitchen, my food processor was involved. Now I treat it with the utmost respect, I never reach for it unless I can see the whole darn thing and unless I am focused on doing only that. And I never, ever, EVER put any of the blades in a sink of water. I need to learn the hard way most of the time.....
I put my blades into a bowl with hot soapy water, separate from all the other implements of potential destruction.
I always wash the blade as soon as I've finished with it and put it somewhere safe before it goes back into the cupboard. You're right, those things are vicious.
I can’t use a box grater because I always draw blood, so I’m very thankful for my food processor. Mine came with a separate storage box for the blades and shredding disks that’s very bulky and takes up a crapton of cupboard space in my tiny kitchen, basically requiring emptying the entire cupboard every time I need to access it. But I always pull it out and put those blades back in immediately as soon as they’re clean, because I am clumsy and they are shaaaaaarp! Hope that cut heals fast!
😂😂 I just spent a week visiting friends. I said I would do the dishes all week, etc to help out and show my appreciation, I asked that NO sharp objects of ANY type be placed IN the sink by anyone but me please. My last night ,I made a roast chicken and roasted potatoes. I bet my friend to guess how many cuts and burns I would get 😂 Well, I don't know how I did it!!! Not 1 single cut or burn!!! But I did lose part of my nail to a knife 😂
I hate when that happens.@@lisabishop6266
Eating my way through most Mont Blancs wherever i can find them, but probabaly mostly in Paris, Angelina included, i would always lighten the chestnut puree with whipped cream, not butter, this sounds too dense, especially in combination with the chocolate. But big shoutout for trying this! And finishing in the face of adversity!!
Seriously, Jamie, I watch every video as much for you as for your music. Today I felt like I was watching “Barefoot in the Park.” Either I’m delusional or just romantic. I still love your Bossa Nova vibes the best!
Jamie, we all appreciate your sacrifice of life and limb to make your wonderful videos. I sat there, squeezing my right thumb, as you described what led you to the urgent care visit.
Maybe add some whipped cream to the chocolate chestnut cream
I wondered if it was too cold, the butter had firmed up? I keep my house fairly cold in winter (64f) because I seem to be in a forever menopause, and find I’ve had to adjust my cooking. I often wash up dishes in the DW during the day to warm up the countertop to bring eggs and butter to “room temperature.”
I think incorporating air into all stages of the chestnut cream through longer mixing times would have helped as well. The book describes the initial chestnut and sugar mixture as turning a lighter colour. In the traditional European recipes I know this always indicates encorporating a lot of air, p.ex. when combining butter and sugar. I find transferring things to a stand mixer helps a lot in this process.
I love the Jacques cameos.
Hands down, this is one of the funniest videos you've done to date. The visuals of the chestnut 'creme' being extruded alone, were worth watching. That aside, I'm sure it was delish. 🤭
It would be so much better if you just made like macaron sized discs, put the chestnut cream in the middle, the whipped cream on top and half a glazed chetnut with some crystallised violets on top of the whipped cream. A cupcake version of this, basically. That would be quite a treat.
We can in fact hear that, but don't worry Jamie! We still love you
Usually when a vlogger mentions an uncontrollable background noise, I don't hear it. But Jamie's apartment must have No insulation, because I can hear everything (doesn't bother me tho) Funny how I never hear the bowl guy walking around on the ceiling tho😂!
Buy some foil storage units. Fill with leftovers and deliver to your favorite people. Or deliver to those less fortunate around your neighborhood. I'm a widow that loves to cook. My friends and neighbors love me. ❤😊
I watch Beryl Shereshewsky, she makes dishes from around the world, sent by viewers. Once she delivers a plate to her neighbor, NYC resident also, & her neighbor suggested to her viewers that everyone needs a neighbor like her❤! I guess she often gives her neighbors food she thinks they'll like😂
Turns out my neighbors all keep kosher. Ah, well, a generous impulse anyway.
I am a 62 yr old happily single woman, w 2 50'something male neighbors living in their own also. They don't like cooking, I LOVE to cook, but like to mostly for 1-2 now cause I have been single long enough to learn how to scale down. But when I do make big batches (soups, chili, sauce, baked ziti,etc) they guys are well fed and happy! I don't have to worry about shoveling, looking for help w my garbage etc in return. Works out for all of us !!
@@lisabishop6266
This made my day. Be the change you want to see in the world. Xx
@@jxh02
Good for you. I’ve had to turn down generous neighbour’s offers too for diff reasons but still made my day each time. I live in a smeller condo building w/many professionals incl retired. It’s like a sml community and we help each other as and when we can. : )
I laughed out loud at "Noooo!" Thanks, Jamie, that was awesome.
Honestly going to miss the Vacuumers. Wishing them well on their future vacuums. I'm guessing we'll be lucky enough to have some shop vac action with all the reno.
I am SO impressed with how you clean as you go compared to a few years ago.
One of the most underestimated cooking skills.
love love love the neighbours hammering on your ceiling 😂😂😂 dude you keep it real. the hoovering is funny enuff but this was hilarious 🥰
My husband was obsessed with perfecting Mont Blanc’s, and he did. Worth trying once guys. It doesn’t need to be aesthetically pleasing. Just delicious.
Have you tried using freezer bags in place of piping bags? Just fill the bag then snip the corner to the desired size. You can make it a star piping by cutting a couple triangles into it.
But Why? Your idea is great for me, who has no piping bag😢, but he has one & a wide variety of tips❤. AND he's learned to Not use the "swing it around" method😂!
That's a really good idea on how to make it star shaped as I don't own any piping gear. 👌
why
I did the same thing to my thumb on Christmas Day but with a mandolin! In the E.R. they wrapped it until it was the size of a hot air balloon😂 i came home and finished cooking. I hope you heal quickly!
Mandolins are eaters of fingers. Worst kitchen injury I ever had I was cutting a bunch of cukes for pickles and going too fast. Cuke skipped.... finger end gone. Arrrggghhh!
Dude this is by far the best episode you have ever made! I'm cracking up. Heal up soon.
After having binged watched your videos, I am no longer lulled by the calm in the beginning, because I know a storm is coming 😂
Glad that you were not more injured than you were though.
I'm intrigued by the tagine sitting on the back of your stove, and I do hope there is a video about that coming forthwith.
So, I believe you're haunted. Lol lol you have some strange things that happen in the background. Spinning bowls, rolling things, etc. Even the ones that you create, the creepy animated guy who pops out of your bedroom every now and again.
I must admit, this is by far one of the most interesting food shows I've ever watched on UA-cam!
You're a soldier for sure! 💪🏽💪🏽💪🏽
Would love to see you tackle some of Wolfgang's recipes, especially that smoked salmon Pizza 🍕 😊
Yay! More jacques recipes! Thanks For this 🎉🎉🎉🎉🎉
He's moving along, popping open the oven, then (BAM!!!) the stand by screen comes on. Now, it's daylight, his thumb is bandaged up, and he's starting over. Antichef cooking is as suspenseful as a spy movie!
Fill the piping bag. Lay flat a use something like a credit card to push the filling towards the nozzle. Great video as always. X
Only time I've ever made Mt Blanc, the chestnut puree was barely sweetened, fairly stiff and put through a potato ricer into a greased ring form cake tin. Then tapped on the bench lightly and turned out onto the platter and the whipped cream piled up roughly in the centre to form a peak. No chocolate or glazed chestnuts or piping bags involved. This was the recipie in the Time/Life recipie book series dating from the 60s. The stiff sweetness of the chestnut puree and the oozy cream were a good match, and the candied violets were a perfect garnish. The Pepin recipie would be too fussy for me - but probably delicious in small quantities.
16:05 😂 A thoroughly enjoyable episode for sure! And I know! My mom’s ancient Sunbeam mixer worked always. Frankly, I don’t remember seeing anything else till years later
There is a real Mont Blanc mountain, which is sometimes offered as the namesake of the dish, though different dates were mentioned and multiple chefs credited. The basic idea is that it's a dessert mountain which does feel luxurious when you think of the imagery. Looks amazing the way you make it, and you've made peace with meringue after the heart-shaped incident! Cheers!
Wow, what a ride this was. Also, i realised 2-3 weeks back that you post Sunday night IST which is perfect for my son and me to round up a Sunday night. This is now our ritual. He rewound and watched few portions so many times that we were here for an hour almost 😂
I’m not the person who easily actually laughs out loud, but this episode did it *several times 😂 I hope you’re finger heals soon!
Are we not going to address the tagine on the stove?
Sorry about your thumb 👍🏼 Jamie! Ouch! Another great video as always! 💙
One of your top 5 funniest videos ever. I died and rotted.
I absolutely love it when Jamie bakes. 😂
He wrestles in the kitchen just like me. At least the chocolate did not cease on him in the microwave as it did on me once
Had a similar experience with that exact blade on a food processor, i was grating chocolate for a cake and thought I'd try pushing the last little piece through the blade by hand. Nope. Sliced my thumb open, saw the blood and loose skin and collapsed in the kitchen. Never trusted myself with a food processor again!
OMG! I really felt that when reading your comment! My daughter had an incident with a mandolin Years Ago & now every time she sees someone starting to use one, her hands clench into fists & she has to get out until they're done😢! I always use the push bar❤
(PTSD? 😮 IDK)
A big thumbs up to this episode
My favorite episode so far. I laughed out loud a couple of times. But you finished and made it. Thanks for the great channel.
I think that was Jacque Poopins recipe, Jamie. Thanks for a great laugh. Love the vlog.
Looks amazing Jamie, great job!! ❤
13:28 “and you know what would be smart?”(GASP!!!!) 😭😭😭😭😭
I showed my 4 year old what you were making and I called it a “cookie cake.”
His response: yay! He made it! (Sings) happy birthday to you!!!
Thanks for keeping with it jamie!!! Great video yet again lol
Great video Jamie. Thanks. The editing is especially great on this one. The end product looked really pretty. You can't judge a dish not all the way finished.
I love the Frydek hangin out in the background 😊
I look forward to reading your book..."Evolution of A Chef"
So my aunt Tessa recommended this channel to me hahaha and I did not know how to react at first 😂😂😂😂 "i'm a pastry chef in profession" and this really is hilarious to watch, but I love it! It's the reality of what most of us experience. Okay enough! That recipe is very yummy very classic 😂🥰😂🥰
"We made one with a dark choco sorbet before" ;)
I've really grown to appreciate you and your channel. You have something special going here. I suggest getting Asian when you're ready - Joanne Chang is a total sweetheart and her cookbook is pretty awesome. You can get away from the butter for a while!
You have one of the best channels on youtube. Have a great day.
loved it! I laughed out loud from my sick bed. thank you, you made my day.
An ongoing saga...brilliant! Jamie, your creativity in the face of adversity is beyond inspiring. ❤
I think your white mountain dookie cake turned out really well. Good job! 😅 13:22 is hilarious.
i don't know what's funnier - the logs or your face when it breaks lol
You are, without a doubt, my favourite UA-camr, and trust me, I'm subscribed to a lot. Your brown logs had me guffawing.
Good job man. Your skills are clearly growing every day.
Ive been watching for years...and im still never sure if you are trying to be funny or not.
That said i find your videos hilarious, especially your commentary. You always have le in stitches!
The thumb story made me cry owie owie owie and gave me shivers and this is like the 3rd video I've seen in the past few weeks with a terrible kitchen injury. It's starting to freak me out. Hope you heal quickly!
Beautiful, Jamie !
The drop and "NO!" really sent me. LMFAO!
JAMIE, TIP FOR YOU: Please people upvote this so he can see
I've never really had a problem with pouring water into a cup full of air though.
Have you read Rex Stout's private detective novel series, starring Nero Wolfe? There's a Nero Wolfe cookbook with lots of recipes - and desipite being about a fictional detective, the recipes are real and I've tried many of them. Wolfe's onion soup in particular was excellent. The most famous (and the most extravagant) one in the book is Saucisse minuit, "midnight sausage". It contains goose and pheasant, among other things. I can't afford to make it myself but maybe you could. 😉 It has been made by people and they say it's worth the cost and effort.
Fritz Brenner, Nero's chef
I have watched "NO!" like, 10 times, and I laugh every time. Perfect edit!
😂 I laughed like a middle schooler when you squeezed out the chocolate!! Thank you for that I bet it is delicious.
Another great episode 😊 🇨🇦
Oh my god Jaime just imagining the thumb incident made me shiver from the pain u went through. Still, thank you for going through with the video and not give up, it's always a joy to sit and watch your uploads💖 Hope you feel better!
Tip on smoothing icing or meringue from my Grandmother who baked and decorated cakes for years - dampen the offset spatula with a little cool water. It won’t stick to the icing as bad
That actually looks really really nice, I bet it is very rich as it looks it!!
Those emojis XD This episode was surprisingly nostalgic for me. As a child, one of my favourite home made desserts made by my mum was a combination of grated (!) shop brought frozen chestnut purée in a mound and dollops of whipped cream on top. Apparently, this is the original Mont Blanc which Pepin is riffing on here. I think you would be able to easily make something similar to a single portion of Pepin's Mont Blanc by alternating small mounds of this grated chestnut purée, with marrons glacées and ribbons of chocolate syrup in a trifle dish, and adding whipped cream on top.
Loving the shirt!
I’ve never actually had chestnuts before and I’ve always wanted to try them! You should watch The Great British Baking Show! Not only is it great to watch, but they actually give really awesome baking tips!
Love your content 😊😊😊❤❤
twist the bag makes pumping it out easier...after being forced too su chef for my catering family I remember the pain of learning and cheer you on! My mom was a Martha perfection witch its all about skills and repetition.
The construction noises give us a great mise en scène for our ears so that we can watch your create while we ponder the differences in construction building and building food.
whole show was great slap stick. man i love it :)
14:53 I have tears from laughing so hard! Great episode Jamie. I adore your show and watch every week. #ImNotDriving
Confusion and carnage! Perfect for Sunday morning!
That thumbnail pic for the video hooked me right away and made me LOL
you took om quiet the challenge, great job :)
I had an incident whist cooking dinner several months back that resulted in a trip to urgent care, four stitches, and a splint to keep me from bending that finger until the cut on the knuckle healed up. Hubby finished cooking when we got home. I feel your pain.
"I love the way you use the corn in there for texture, Ralph..."
God, I was so tense waiting for the thumb accident. I hope it’s healing well!
I've seen a lot of variations of the Mont Blanc, it's almost like every pastry shop has their own. My favorite has a meringue base and on top this very light whipped cream heart encased in chestnut spread.
The Mont Blanc in the Alps is the highest mountain in western Europe. It is claimed by both France and Italy.
So it makes sense that a mountain-shaped dessert would take inspiration from that.
You made me laugh out loud with this one😂
I have been holding on to canned chestnut puree and canned chestnut cream in my cupboard for over a year (that I bought on a whim) for a Mont Blanc “one day” but I kept feeling intimidated. Thanks for the push to finally attempt it 🎉🎉🎉