This channel is TERRIFIC and appealing in every way. So many downsides to the Internet age, but so many good things like THIS. We've got a French chef teaching us to cook, how fortunate are we?! XOXO from Texas (USA) to all y'all foodies.
Although a simple techinque, there is a lot of prep work (making the purée, cutting the paper molds, etc.). But what I love about Stephane's lessons is how he always organizes his mise en place in such an orderly fashion. This recette/technique is a perfect example. Bravo, Stephane for your simple, step-by-step approach; makes life SO much easier and assessable. Stay safe!
I made this with Trader Joe’s organic butternut squash puree, and it was delicious. In my first attempt, I used three egg yolks with one whole egg, and 100 grams of custard base with 100 grams of canned pumpkin puree. The egg flavor was too dominate, so for my second attempt, I adjusted the custard base to 80 grams with 100 grams of butternut squash puree. I prefer those ratios. Thank you for sharing.
I don't have the little cups, so I doubled the recipe and filled my cupcake pan (3x4). Instead of parchment at the bottom of the cups, I buttered the cups and sprinkled a good 2-3mm of parmesan into the bottom. I used the 1 whole egg with 3 yolks version, but doubled it and the duxelle. After baking the royales, I dumped them out onto a parchment paper on a baking tray, and put them under the broiler for a few minutes. The parmesan tops came out golden, and quite appetising.
So my girlfriend is vegetarian, which makes it kind of hard to cook sometimes lol. But this! This is something she is going to love! Thanks for the recipe brother!
Joshua Baker there are pretty good vegan egg replacements out there now a days in case of need too. Wonder how that would work? Might try both to taste compare... ;j
Mushrooms are one of my favorites foods. I don't care for them raw too much, but if it's cooked, I'll put it into anything where it works!!! Can't wait to try these!
It's blueberry season here and I have the first year of a good harvest from my bushes. I'd love to see a blueberry recipe. The Royal looks like a good addition to a charcuterie board. They are so popular in the US now, but I've been making them regularly since my first trip to France in 2001. I'd also take this to a party. Thank you!
I am an Indian, who loves French food and really enjoy your recipes. Loved these!! Can u please suggest some sauces to present with the Mushroom royale in particular!
This is wonderful! I ignorantly bought 8 dariole molds in a Goodwill store years ago, but found only recipes for frangiopanni, which didn’t interest me. These will be great for summer veggie sides! Thank you so much for this vid 💁🏼♀️
James Dollimore Even better, get it printed on your covid-19 mask!! I'm planning on getting all kinds of crazy things printed on my masks... If you join RedBubble, you can design your own masks. Just saying...
Stephane, for the picture of your final plating, what did you use for that white sauce under the basil? Was it some of the cauliflower purée? Maybe some crème fraîche?
instead of cooking over waterbath in oven, the egg custard will appear better and cooked more softly rapidly with steaming. We have a similar design in chinese cuisine but its steamed.
I been following you for a while , j’adore ces recettes 😍.... pourriez vous un jour nous montrer comment faire des crêpes sarrasin , j’ai essayer mais je n’arrive pas à trouver une recette qui marche ....🙏
I'd like to add these to my repertoire. I would serve the mushroom royale on a creamy sauce with asparagus tips arranged like a laurel wreath around the base. What sauce would be best - I can get chervil and tarragon if necessary? Just thought, wouldn't the custard be a perfect sauce served cold?
William Watters from what i have tried actually a sauce does not add as much as i would have though . in my experience and addition of pan fried sliced mushroom worked well so instead of a sauce maybe just an extra garnish maybe asparagus is worth a try 🙂👍👨🏻🍳
Hey Stéphane! I've read about these in escoffier's guide culinaire, and it seemed to be prepared as a soup garnish although I'm not exactly sure how, do you know of any soup that has royale as garnish?
Now that you mention it though I crazily want them served together. Although it’s impossible meat only for me these days. Still I’d bet the mushroom one followed by that burger would be bomb.
This is a wonderful recipe, especially to people like me who are allergic to not just gluten but also corn, all grains and nuts, so even gluten free stuff are no no for me. Plus I won't use them anyway as they are full of nasty stuff, yuck. Thank you again.👍
Link to the darioles gets you made in china garbage and it's too high of a cost for the product. Thanks Stephane for the link to low quality ware.I have unsuscribed!
This is a wonderful recipe, especially to people like me who are allergic to not just gluten but also corn, all grains and nuts, so even gluten free stuff are no no for me. Plus I won't use them anyway as they are full of nasty stuff, yuck. Thank you again.👍
I don't know why there are more food allergies than before. But this is not an easy recipe for me. The less the ingredients often make a better cook. Also, I'm rethinking food allergies. It might not be the foods but the additives in them.
@@magentaMegi because food is laced with chemicals, pesticides, herbicides, all the toxins. It's highly processed and lack any nutrients..it's damaging the guts and as a result more and more people have leaky guts. I have to admit since I stopped eating anything that comes in a packet, a can, etc..eating only organic foods: raw butter and milk, lots of eggs, fermented milk, fermented vegetables...fish and meat..no grains or legumes or seeds or vegetable oils, etc...plus other natural remedies..I'm feeling great..the best I've ever been..and I'm planning to keep this lifestyle forever.😳🌻
@@thelandofmint I think it's also a question depending on where you live, or when you developed all those allergies. What kind of food did you eat as a child, etc. Some allergies are common than others, like strawberries and nuts. It's not just the food, it's also the water that's polluted. 🙁
@@thelandofmint sooo.. Do you consider yourself lucky, in a way, since you were able to make that choice? That's why I mentioned pollution and other natural disasters. I believe it's affecting us all. I found an independent research showing how plastic or microplastic particles somehow cling to sea salt 😐
This channel is TERRIFIC and appealing in every way. So many downsides to the Internet age, but so many good things like THIS. We've got a French chef teaching us to cook, how fortunate are we?! XOXO from Texas (USA) to all y'all foodies.
thanks a lot that is motivating 🙂👍👨🏻🍳
I'm watching this at 3:11 AM Pacific time in the USA. Bonjour, Stephane, et merci!!
🙂👍👨🏻🍳
I must say again what a beautiful show you produce. Thank you.
what brilljant and fantastic class
Although a simple techinque, there is a lot of prep work (making the purée, cutting the paper molds, etc.). But what I love about Stephane's lessons is how he always organizes his mise en place in such an orderly fashion. This recette/technique is a perfect example. Bravo, Stephane for your simple, step-by-step approach; makes life SO much easier and assessable. Stay safe!
I made this with Trader Joe’s organic butternut squash puree, and it was delicious. In my first attempt, I used three egg yolks with one whole egg, and 100 grams of custard base with 100 grams of canned pumpkin puree. The egg flavor was too dominate, so for my second attempt, I adjusted the custard base to 80 grams with 100 grams of butternut squash puree. I prefer those ratios. Thank you for sharing.
I love how simple the ingredients are! perfect for times like these
can't wait to try this out ! thank you ! 💓💓
Nice recipe can do so many variations cool
Escofier strikes again. I will try this some time. Thanks mate.
The Art of Cooking indeed. Thank you. 🙏⚘
That's a cool recipe, I've never heard of it! Thank you for sharing!
I don't have the little cups, so I doubled the recipe and filled my cupcake pan (3x4). Instead of parchment at the bottom of the cups, I buttered the cups and sprinkled a good 2-3mm of parmesan into the bottom. I used the 1 whole egg with 3 yolks version, but doubled it and the duxelle.
After baking the royales, I dumped them out onto a parchment paper on a baking tray, and put them under the broiler for a few minutes. The parmesan tops came out golden, and quite appetising.
So my girlfriend is vegetarian, which makes it kind of hard to cook sometimes lol. But this! This is something she is going to love! Thanks for the recipe brother!
Joshua Baker there are pretty good vegan egg replacements out there now a days in case of need too. Wonder how that would work? Might try both to taste compare... ;j
Cool recipes 👌!
Beautiful recipe! I’m going to try the mushroom this weekend
Mushrooms are one of my favorites foods. I don't care for them raw too much, but if it's cooked, I'll put it into anything where it works!!! Can't wait to try these!
This channel is just too good... Great work ❤❤
Incroyable comme toujours!
oh wow, delectable
Super vidéo Stéphane, merci !
I love your channel as you give good detail and useful tips. Bon chance!
That looks really good. I like the different flavour profiles going on. Hope you stay safe. Cheers!
Very intersting again Stéphane! Lots of original recipies on this channel, thank you very much!
Excellent for summer when entertaining guests. A lot of prep work though so I would like to know if these can be made the day before.
Edwin Rivera he replied yes to another commenter. ;) said to cover with plastic in the fridge.
It's blueberry season here and I have the first year of a good harvest from my bushes. I'd love to see a blueberry recipe.
The Royal looks like a good addition to a charcuterie board. They are so popular in the US now, but I've been making them regularly since my first trip to France in 2001. I'd also take this to a party. Thank you!
Those look so good. Can't wait to try my hand at them.
I am an Indian, who loves French food and really enjoy your recipes. Loved these!! Can u please suggest some sauces to present with the Mushroom royale in particular!
What a super recipe! Thank you, I’m definitely going to try it.
Fantastic as always 😍
thanks 🙂👍
Looks delicious.
it’s taste better then it looks 😄
@@FrenchCookingAcademy yes, i'm sure ♥
Nice to see some side dish recipes, it's always a trouble for me to find new ideas
Superbe chaîne, content de l'avoir découverte ! 👍
merci and yes these are great if you want a more silky texture just use less purée and more custard
This is wonderful! I ignorantly bought 8 dariole molds in a Goodwill store years ago, but found only recipes for frangiopanni, which didn’t interest me. These will be great for summer veggie sides! Thank you so much for this vid 💁🏼♀️
Beautiful dish! I will definitely save this recipe for later! Super simple ingredients yet a brilliant outcome 😀
yes it’s on of those forgotten side / garnish and honestly it has to be tried because it is really good
Bonjour, Stephane, bonne fête nationale! Joyeux quatorze juillet!
Lovely 😊 and easy enough to try. Thanks 🙏
my pleasure keep on cooking 🙂👍👨🏻🍳
oooh that looks good! thank you
"Escoffier strikes again"... Classic.
I should get that quote on the fridge or on a T-shirt!
James Dollimore Even better, get it printed on your covid-19 mask!! I'm planning on getting all kinds of crazy things printed on my masks... If you join RedBubble, you can design your own masks. Just saying...
Stephane, for the picture of your final plating, what did you use for that white sauce under the basil? Was it some of the cauliflower purée? Maybe some crème fraîche?
WONDERFUL!!!
A very impressive starter. Can it be made the day before, I would think it would be fine overnight in the fridge?
yes you can keep it in the fridge but with plastic wrap over
instead of cooking over waterbath in oven, the egg custard will appear better and cooked more softly rapidly with steaming. We have a similar design in chinese cuisine but its steamed.
Terry Hsiao ~ Question: In Chinese steamer how do you prevent condensed steam-water on tops?
@@SharonH11100 err..I have never had this problem when I use bamboo steamer lid vs glass lid with a tiny hole
Terry Hsiao ~ I’ll give it a try ~ thanks.
Nice video Stefan
I wonder if you can make one with spinach and use it as a breakfast item... Kind of like a fancier eggs florentine!
so old it's new again. takes me back to the old days of working in a hotel garde manger...
I been following you for a while , j’adore ces recettes 😍.... pourriez vous un jour nous montrer comment faire des crêpes sarrasin , j’ai essayer mais je n’arrive pas à trouver une recette qui marche ....🙏
I'd like to add these to my repertoire. I would serve the mushroom royale on a creamy sauce with asparagus tips arranged like a laurel wreath around the base. What sauce would be best - I can get chervil and tarragon if necessary? Just thought, wouldn't the custard be a perfect sauce served cold?
William Watters from what i have tried actually a sauce does not add as much as i would have though . in my experience and addition of pan fried sliced mushroom worked well so instead of a sauce maybe just an extra garnish maybe asparagus is worth a try 🙂👍👨🏻🍳
what scale are you using ? so much easier to read than the one i have. can you please give a link ? thx
From the thumbnail I was like: "Oh, some sort of stuffed mushrooms, It can't be that hard" And then I played the video.....
I wonder if it's possible to use chanterelles instead of regular mushrooms?
Hey Stéphane!
I've read about these in escoffier's guide culinaire, and it seemed to be prepared as a soup garnish although I'm not exactly sure how, do you know of any soup that has royale as garnish?
Parisian Accent 😁
Love your cooking ❤️
Thanks to you my friends now think i I am food guru
great 🙂👍👨🏻🍳
Could this be made a day ahead and stored in the refrigerator?
always best on the day custard based product start loosing flavor after 24 hours
What kind of sauce would you use with these?
it does need much really a drizzle of flavored oil or a kind of pesto would be enough
Could you use a muffin pan?
Are your dariole moulds 150ml?
Will try with duck eggs what is the temperature for fan oven?
Always 10 centigrade less.
Did you puree tomatoes or is that from a can? Is it the same tomato sauce you used in the Ratatouille?
that was a reduce home made tomato sauce so with herbs onions garlic and wine etc.,
سبحان الله
I see this is unrelated to the Royale with Cheese..
I think 99% of the audience missed that. Good one, Vincent.
Now that you mention it though I crazily want them served together. Although it’s impossible meat only for me these days. Still I’d bet the mushroom one followed by that burger would be bomb.
Read the title and RwC crossed my mind. Great film.
So kinda like a Japanese Chawanmushi.
Are your oven temperatures for a fan oven?
yes
I'll be sure to cook them at exactly 302⁰F...
…but can you make a royale with cheese?
This is a wonderful recipe, especially to people like me who are allergic to not just gluten but also corn, all grains and nuts, so even gluten free stuff are no no for me. Plus I won't use them anyway as they are full of nasty stuff, yuck. Thank you again.👍
👍🙂
Where have you been all this time?
well still here posting every week 🙂👍👨🏻🍳
Not a great idea to mix on your electronic scale. 😊
Put your scale in a zip-top freezer bag.
I'm sure it tastes amazing. But, in that form, I can't help but think cat food.
Link to the darioles gets you made in china garbage and it's too high of a cost for the product. Thanks Stephane for the link to low quality ware.I have unsuscribed!
Stop saying ”basically”
There is so much repetition ! The video would be way shorter if everything wan't repeated over and over
looks like dog food.
This is a wonderful recipe, especially to people like me who are allergic to not just gluten but also corn, all grains and nuts, so even gluten free stuff are no no for me. Plus I won't use them anyway as they are full of nasty stuff, yuck. Thank you again.👍
I don't know why there are more food allergies than before. But this is not an easy recipe for me. The less the ingredients often make a better cook. Also, I'm rethinking food allergies. It might not be the foods but the additives in them.
@@magentaMegi because food is laced with chemicals, pesticides, herbicides, all the toxins. It's highly processed and lack any nutrients..it's damaging the guts and as a result more and more people have leaky guts. I have to admit since I stopped eating anything that comes in a packet, a can, etc..eating only organic foods: raw butter and milk, lots of eggs, fermented milk, fermented vegetables...fish and meat..no grains or legumes or seeds or vegetable oils, etc...plus other natural remedies..I'm feeling great..the best I've ever been..and I'm planning to keep this lifestyle forever.😳🌻
@@thelandofmint I think it's also a question depending on where you live, or when you developed all those allergies. What kind of food did you eat as a child, etc. Some allergies are common than others, like strawberries and nuts. It's not just the food, it's also the water that's polluted. 🙁
@@magentaMegi everything is polluted. That's why I moved to the mountains where I grow my food, tend to my animals and breath the freshest of air😳💚🌻
@@thelandofmint sooo.. Do you consider yourself lucky, in a way, since you were able to make that choice? That's why I mentioned pollution and other natural disasters. I believe it's affecting us all. I found an independent research showing how plastic or microplastic particles somehow cling to sea salt 😐