I remember watching your video in the old days before your hair got grey I love all of them and got them saved So pleased you are continuing to make new ones you are my favourite French chef
I made this and it tasted wonderful! I had to substitute Vanilla Extract for the bean, so I'm sure it wasn't as good as it could have been. I used it to fill donuts and they turned out great. Thank you, chef!
Hi Julian, Thanks for video! , i have learn so much from you. i see that you use a whole egg and not only the egg yolk? on most recipes i see they use only the egg yolk
if using only egg yolk, the end result is finer in texture. Whole eggs on the other hand will yield more since you are including egg whites but the texture is courser (I did my own experiment on this years ago, some egg white will be cooked but it doesn't matter too much since it is really really tiny provided you're not burning the cream). You can strain the cream if using whole eggs if you want a finer texture. Moreover, less worries about what to do with egg whites :> .
Hello from Australia, I would like the recipe for the caramel or "Nougatine" as I didn't quite understand the 300gm Fondant 200gm Glucose instruction..... Hello from Australia, I watched your video on Top Cameraman Croque en Bouche..... and will be attempting the Nougatine as a fondant Based wall around my Castle shaped xmas cake....... please Julien Write me back ? Many many thanks Shirlee
Hello mr Julien! mine ends up too thick!! I whisk it with some milk again to use it properly, it turns too thick that i cant even pipe it. What am i doing wrong? I surely dont overcook it and i do use the exact same quantities :(
@@julienpicamil i couldn't mix it with a whisk so i used the electrical mixer and it just breaks into million little pieces and i got it smooth after adding some milk. should i mix for a longer time? or maybe lower heat? i start on medium high heat and after adding the eggs i do medium heat
Oh no! This was not good. I just did this and the mixture completely curdled. I made Crème Pat w Julian's old recipe and it was perfect. I had to rescue it by adding 500g more milk, but I am not sure it's working. Now it's too runny. I have to start all over. Thankfully I found a screenshot of the old recipe which is perfect: 1000 g milk 1 vanilla pod 200g sugar 110g corn starch 4 eggs Someone owes me $5 dollars for the 2 wasted eggs. 😂😂
So happy to see your posting videos again! Love watching and learning from you. Thanks for all you do.
Thank you, Julien! That’s how I found your old channel years ago - Crème Patissiere - and stayed 😍
Me too! Yes love this amazing Chef.
Thank you so much guys
I remember watching your video in the old days before your hair got grey I love all of them and got them saved
So pleased you are continuing to make new ones you are my favourite French chef
😂 yes I did turn grey suddenly
Thank you for you continual support ❤️
@@julienpicamil we all do with time
masterfully done. thank you for sharing your recipies with us
Good to see you again Julien!
love watching your videos chef.
I made this and it tasted wonderful! I had to substitute Vanilla Extract for the bean, so I'm sure it wasn't as good as it could have been. I used it to fill donuts and they turned out great. Thank you, chef!
Such a fantastic recipe and so easy to follow! Delicious!
Hello Julien, de retour, merci vos explications de recettes toujours très sympathiques.
essential in pastry world :> . Make more cake bases and frostings :> .
many thanks Chef
Love these videos!! Thank you
Hi Chef ! Good to see you after a long time.
A question Chef: A lot of people use only egg yolks and not whole eggs. What is the difference?
@@ranchordas1 hey 👋 the difference will be
A cream pat more yellow and richer in texture
To be fair , using good eggs there is not much difference 👍
@@julienpicamil thanks chef
❤My French Friend❤ Hope you're move is going well. God bless you❤😊
Hi Julian, Thanks for video! , i have learn so much from you.
i see that you use a whole egg and not only the egg yolk?
on most recipes i see they use only the egg yolk
if using only egg yolk, the end result is finer in texture. Whole eggs on the other hand will yield more since you are including egg whites but the texture is courser (I did my own experiment on this years ago, some egg white will be cooked but it doesn't matter too much since it is really really tiny provided you're not burning the cream). You can strain the cream if using whole eggs if you want a finer texture. Moreover, less worries about what to do with egg whites :> .
@@brutalmadness9099 Thank you so much 🙏
It depends what result you want to get
It can be a mix of yolks and whole as long it’s the same weight
@@julienpicamil Does it affect the tasteusing a whole egg instead of egg yolk ?
Based on your experience, How long does the creme last in the fridge? Tq
Chef, no butter in the recipe?
How many eggs?
Hello from Australia,
I would like the recipe
for the caramel or
"Nougatine" as I didn't quite understand the
300gm Fondant
200gm Glucose
instruction.....
Hello from Australia,
I watched your video on
Top Cameraman
Croque en Bouche.....
and will be attempting the
Nougatine as a fondant
Based wall around my
Castle shaped xmas cake....... please Julien
Write me back ?
Many many thanks
Shirlee
if I substitute the corn for regular farine, how much should I use?
Thank you chef Julien.
Won’t be nice
@@julienpicamil ok, cornstarch then.
Thank you so much chef!
No problem , I hope you will be successful 😊
Hello mr Julien! mine ends up too thick!! I whisk it with some milk again to use it properly, it turns too thick that i cant even pipe it. What am i doing wrong? I surely dont overcook it and i do use the exact same quantities :(
Hi
Ok ounce cold did you mix it with a whisk to a beautiful smooth cream ?
@@julienpicamil i couldn't mix it with a whisk so i used the electrical mixer and it just breaks into million little pieces and i got it smooth after adding some milk. should i mix for a longer time?
or maybe lower heat? i start on medium high heat and after adding the eggs i do medium heat
@@julienpicamil help meeee chef please
Love your videos!!! Cut the tail!!!! i would so love to work with you in your shop!!
is corn flour the same as corn starch?
Yes it is 👍
500g Milk
100g Caster sugar
55g Corn flour
100g eggs (2 Eggs)
Vanilla
Oh no! This was not good. I just did this and the mixture completely curdled. I made Crème Pat w Julian's old recipe and it was perfect. I had to rescue it by adding 500g more milk, but I am not sure it's working. Now it's too runny. I have to start all over.
Thankfully I found a screenshot of the old recipe which is perfect:
1000 g milk
1 vanilla pod
200g sugar
110g corn starch
4 eggs
Someone owes me $5 dollars for the 2 wasted eggs. 😂😂
@@danasakonjic613 why didn't it work? I just halved julian's recipe.
chef help me please 😭
when is your cookbook coming out?
Maybe one day 😊