This was a very entertaining video with little tips and tricks for cooking. You can tell someone enjoys what they do when the curse to express their love of the dish. Butter is life!!
i bet using that simple syrup from the pears would be wonderful in cocktails that call for simple syrup... a long island or a whiskey sour would be great with that
I love your way of teaching! I’m making two of your recipes for a luncheon I’m catering tomorrow!! The fish fumet for a French fish stew and this will be dessert!!! Merci beaucoup!!! 🇫🇷
Merci pour une recette geniale! A lesson from history, Belle Helene was an ancient queen whose beauty was the reason of the break of the Trojan war. Maybe the poires in this recipe are so beautiful that they deserve to be named after the beautiful queen?
This looks amazing! I do have a question though. During the melting of chocolate, you added water. I’ve always believed that even a drop of water can ruin chocolate. Am I wrong?
yes you can actually add liquid to chocolate as long as it does not disturb the temperature ( otherwise it will transform in a paste like mix) the reason why chocolate separates is when the water content becomes to low in the chocolate sauce. when that happens, the cocoa butter and cocoa liqueur (base components) start to separates and this is what you see as a failed chocolate sauce . adding water milk or cream ( anything that contains water) will restore the balance and get your chocolate sauce back on track to where it was )
i made the poached pears today AKA belle helene because of you. it was very good, i hid some cherrys in the pear hole and poured the chocolate 3/4 up the sides plus two cherrys in the chocolate with the ice cream. i have a question thou, how long will the pears last in the juice if i were to make this ahead of time. thanks again... PS my boss has your last name he's from viet nam. super nice boss
Hi there, great to hear you make those pea, I love the syrup in this recipe!!. to answer your question, since there are pears in syrup so they will keep quite well in the fridge for several days. best if you put them in an airtight container. well done again
It would honestly be criminal not to make a reduction of the poaching liquid and use that as a saus as well. Just make sure it's a fairly thick syrup, and don't use too much (I'd say no more than 2mL per serving) or it'll be too sweet.
thats a good idea actually I was not sure what to do with that delicious syrup. had a lot of it but did not reduce it. better next time. thanks for the tip :o)
You won't regret it! We Dutch make a dessert poached pear in port wine or red wine (honestly strange that the French don't! :)), with warming spices like cinnamon, cloves and star anise. The reduction of that poaching liquid turns any winter evening into heaven!
Hello, how are you? I love French food very much! Specially the simple and traditional flavor. Just want say Thank You for sharing these amazing cooking videos. I've learned a lot!
HI Peipei. its great to hear that I am glad some of the videos are useful for you because that is the main reason I am doing this channel. I just want to share the beauty of French food with the entire world :o)
Wonderful! I believe that simple it's the Best ! So, I'll keep watching and try to cook it. BTW, l've cooked caramel onions last night and ate with beef, was great! Just like what I've had in the restaurant, probably even better than that. Thanks again and Happy New Year! (Don't even know your name, sorry!)
hi there thanks for watching, yes that would work but make sure you choose firm apples and the cooking time should less then 15 minutes depending on the type of apples.
Is it the same desert if I was to stuff tose (when already cooked) peers with walnut and honey mix... And then sprinkle all of it with some grounded cinnamon...
In French its called poire Belle Helene and yes it a french dessert. from a little internet extract this is the definition: "It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach"
Why didnt you show it with the chocolate sauce on it ??? I hope you didnt throw the pear liquid out. Put it in a glass and drink it ! Star anise would be nice when poaching the pears. It would make the liquid even better .
this channel is insane, I've finally found a fantastic, authentic french cooking channel! Keep it up, please!
my mother used to poach them in red wine with spices and serve it with an almond cream, it was a divine dish
@Astro Mars - you're a twat, google is your friend
"Poires pochées au vin" and "poires Belle-Hélène" are two different recipe...
Learning a lot from this channel on French cooking, I was useless before your tutorials. Thank you so much Stephane
This was a very entertaining video with little tips and tricks for cooking. You can tell someone enjoys what they do when the curse to express their love of the dish. Butter is life!!
I just made this - the syrup tastes like all that is good in the world
I know that syrup is crazy good! I remember when I tried it then it was mad😋😋
i bet using that simple syrup from the pears would be wonderful in cocktails that call for simple syrup... a long island or a whiskey sour would be great with that
It's the mark of a real french chef when you accidentally say "butter" instead of "water".
😂
I’ve worked with alot of French chefs. I thought his sudden explication of “shit” was more telling.
@@williamwoody7607I don’t appreciate a chef/cook saying “shit”, it puts me off…yuck!
No recipe visible on your website for this lovely dish Stephane!
I like the clean clear look of the pear, better than the red wine one. Bravo!
LOVE the "wow, ****" moment
I love your way of teaching! I’m making two of your recipes for a luncheon I’m catering tomorrow!! The fish fumet for a French fish stew and this will be dessert!!! Merci beaucoup!!! 🇫🇷
Oh....‼️🥰🇪🇸🙋
c'est magnifique👏👏
Merci Stephane ❤️🥰
I made it. Absolutely delicious. Thank you for the knowledge
Merci pour une recette geniale! A lesson from history, Belle Helene was an ancient queen whose beauty was the reason of the break of the Trojan war. Maybe the poires in this recipe are so beautiful that they deserve to be named after the beautiful queen?
❤ I want to make this
Looks amazing. I think I am going to make a version of this for my family this Christmas :)
Great 👍
This looks amazing! I do have a question though. During the melting of chocolate, you added water. I’ve always believed that even a drop of water can ruin chocolate. Am I wrong?
yes you can actually add liquid to chocolate as long as it does not disturb the temperature ( otherwise it will transform in a paste like mix) the reason why chocolate separates is when the water content becomes to low in the chocolate sauce. when that happens, the cocoa butter and cocoa liqueur (base components) start to separates and this is what you see as a failed chocolate sauce . adding water milk or cream ( anything that contains water) will restore the balance and get your chocolate sauce back on track to where it was )
couldn't find this recipe on your website as it is suggested under the video,
Excellent Cooking Much Loved All French Cooking 🙂
Is their a use for the leftover (not so) simple syrup? I can only think of adding it to ice tea.
i made the poached pears today AKA belle helene because of you. it was very good, i hid some cherrys in the pear hole and poured the chocolate 3/4 up the sides plus two cherrys in the chocolate with the ice cream. i have a question thou, how long will the pears last in the juice if i were to make this ahead of time. thanks again... PS my boss has your last name he's from viet nam. super nice boss
Hi there, great to hear you make those pea, I love the syrup in this recipe!!. to answer your question, since there are pears in syrup so they will keep quite well in the fridge for several days. best if you put them in an airtight container. well done again
Coucou!
Comment pourra-t-on se servir du sirop “poiré” à la fin de la recette pour éviter le gaspillage?
Merci!
Abonnement fait. J’aime 👍
It is strongly recommended to listen to Jessye Norman singing Amours Divins from La Belle Hélène while making if you want your pears to turn out right
+Marcel Audubon 😄
Amazing!!
You can put the syrup to boil with star anise, cinnamon and cloves,
to make a punch, and like option
add lemon juice
It would honestly be criminal not to make a reduction of the poaching liquid and use that as a saus as well. Just make sure it's a fairly thick syrup, and don't use too much (I'd say no more than 2mL per serving) or it'll be too sweet.
thats a good idea actually I was not sure what to do with that delicious syrup. had a lot of it but did not reduce it. better next time. thanks for the tip :o)
You won't regret it! We Dutch make a dessert poached pear in port wine or red wine (honestly strange that the French don't! :)), with warming spices like cinnamon, cloves and star anise. The reduction of that poaching liquid turns any winter evening into heaven!
Coucou Stéphane ! Merci pour ce vidéo. However, can't find this recipe on your website.
Can you use coconut sugar for this recipe? I want to try but I don’t want to use cane sugar
Quick question…??? Can we use the poached liquid again? To poach pears lol!!! What can we do with them besides a nice soda?
Hello, how are you? I love French food very much! Specially the simple and traditional flavor. Just want say Thank You for sharing these amazing cooking videos. I've learned a lot!
HI Peipei. its great to hear that I am glad some of the videos are useful for you because that is the main reason I am doing this channel. I just want to share the beauty of French food with the entire world :o)
Wonderful! I believe that simple it's the Best ! So, I'll keep watching and try to cook it. BTW, l've cooked caramel onions last night and ate with beef, was great! Just like what I've had in the restaurant, probably even better than that. Thanks again and Happy New Year! (Don't even know your name, sorry!)
Can you reheat it? I’m making 6 pears and I don’t have a big enough pot
amazing! thank you so much!
I just want to ask you how much sugar did you add ?? idon't understand you
Where can I find the written recipe for the poached pear dessert?
Yeah sorry some off the old recipes I did not had time to turn into written format. I will need to get into it
Would this work with apples?
hi there thanks for watching, yes that would work but make sure you choose firm apples and the cooking time should less then 15 minutes depending on the type of apples.
Can you use a sugar substitute?
Merde, putain de bordel, c’est bon!
What book? Escoffier?
Is it the same desert if I was to stuff tose (when already cooked) peers with walnut and honey mix... And then sprinkle all of it with some grounded cinnamon...
Any ideas for a use of the syrup after? It would be a shame to waste it!
I searched for "Poire Belle Helene" on the web site but no recipe or ingredients found!
Halv liter of what?
Where ist the recipe??????
what this french dessert called for? ??? and is it a French dessert originated in France???
In French its called poire Belle Helene and yes it a french dessert. from a little internet extract this is the definition: "It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach"
+The French Cooking Academy can I used vanilla extract and essence while boiling pear into the sugar syrup in this dessert recipe?
Now imagine if you take that pear and make a clafoutis. You will be swearing in French!
You left me waiting for the sauce, assignment not complete until you do the most important part! Sorry! Pour the sauce!😆🙃🙃🙃
And by the way I added a cream I didn't mention the whole recipe... typical
i love it oh shit sorry hahaha
Wow.
Shit.
Sorry.
Aaah...
It's good.
Why didnt you show it with the chocolate sauce on it ??? I hope you didnt throw the pear liquid out. Put it in a glass and drink it ! Star anise would be nice when poaching the pears. It would make the liquid even better .
The recipe etc isn't on the website. Poor.
This recipe isn't even on your website ffs!!
I can’t believe he added water to melting chocolate..it is a big No No! it causes the chocolate to go grainy.
ooooooo shit....lololol
looked great until burnt almonds
Oublier le Chocolat sur le poire!
Nice! Shit and all!
Find it strange that a chef presents a dessert with burned almonds and curdled cream…
The thumbnail looks like someone dropped it on the floor; did you throw a handful of over toasted almonds at it then serve it?
He said what??? So unprofessional to swear like that. He should've redone the video.
oh grow up