I've said this before and I shall say it again... this man simply wants anyone and everyone to be a better cook. He is someone's dad, grandfather, a friend. He puts out easy simple to understand recipes!!! If you don't like cooking try baking If you don't like baking try cooking. He has an amazing list of foods to try. I love this man's content.
I make pastry cream a lot at work. I'm a Baker at a small bake shop here in my Hometown., But I love how you put together your pastry cream. It looks delicious. And the fact that you told me I could rub it all over my body. Really made me laugh hard, thank you.
An old quotation: "Those who can, DO. Those who UNDERSTAND, TEACH!!"" Chef J-P has master level comprehension and understanding not only of textures, flavors, and food, but ALSO in how to make the process of food preparation understandable and reproducible. He focuses on CONCEPTS and TECHNIQUES, not on rote processing. THANK YOU, CHEF and JACK for getting me on the road to real cooking and baking!
I've always struggled with pastry cream,. could never quite nail the consistency and texture. Mostly it would separate or was too runny. I've made this pastry cream twice now and each time it was a success. Thank you Chef!!
There shouldn’t be a thumbs down for ANY of his videos. As soon as I open his video I hit the thumbs up before I even watch. He never disappoints. The world would be a Utopia if everyone was like him
Dear Chef Jean-Pierre, Thank you for sharing your recipe for pastry custard cream filling. It looks delicious! You're a true gem for caring about your audience so much that you teach what all accomplished chefs should have as part of their cooking & baking repertoire! You're an inspirational mentor! Thank you, again! Best, A devoted fan from Canada 🇨🇦
I don't know how, but every time I am thinking of making some thing a little out of my comfort zone. He posts a recipe for me to follow. This time it is Thanksgiving today in Canada, Happy thanksgiving to any fellow Cunucks watching. So over the summer I grew a pound of blackberries and was thinking to make a pie for my Grandson today. This just sealed the deal for me so Blackberry cream pie it is. In case you are wondering what he first posted just on time for me. Just before X-mas 2022 he posted a leg of lamb recipe. I was planning on a leg of lamb for my NYE get together and it was tasty as all get out every one loved it. I am sure with the help of store bought puff pastry this black berry cream pie will be just as good. So thanks again for helping me out of my comfort box to make real good food.
I so wish your cooking school was still open. Would be a thrill of a lifetime to be a in-person student! Love, love your channel and have made so many of your recipes 😋
Thank you, Chef! I made this a few minutes ago for the first time, ever. I used two vanilla beans (split and seeds scraped out, infused into the warmed milk an hour beforehand, then strained the cooled milk). Large batch (18 egg yolks, six cups of milk, and two cups of baker cane sugar) and used six oz of good Irish butter. Used a cold water bath to cool the big pot right after stirring in the butter to help cool it quicker as it was such a large batch. I strained it before I put into three bowls, covering surfaces of the custard with clear plastic wrap, to cool overnight. It seemed to come out perfect with nothing burned on the bottom of the pot and no egg curdles in it. Just silky and thick. Whew! In the morning, I will uncover the three bowls and whip up two cups of whipping cream to fold in to the combined total for a bit of extra fluffyness. Serving it over and in between layers of a very rich Italian lemon cake. Many thanks, Chef!
I do absolutely love to make this custard. The naming system of all related custards seems a bit complex, but I essentially follow this kind recipe and add some gelatin to fortify it. Once before I divided the batch in 2 to make half of it chocolate flavored as well. They then work amazing for cake decorations! (Like dollops of whipped cream but way tastier!)
I followed your directions exactly and made the Creme Patisserie today. It came out beautiful - cooling right now in the fridge, I am going to use it to make eclairs tomorrow. Man, you are the best cooking instructor ever!
Thank you for much for this video. I have been searching for so long for an easy and delicious custard cream for my Christmas dessert. And I finally found it. Thank you! Thank you!
Thank you for this one! I love Boston cream cake and donuts. The cakes are expensive! I'm not the best at baking but I can make a decent yellow cake and a good chocolate glaze so, now I can make the middle! Yay! I never thought it would be so simple!
at minute 1:42 the reason chef jean takes a bit of warm milk to the egg, it's so the egg doesnt cook when introduced directly to the milk, that way the egg is already at the same temperature at the milk, so it doesnt cook. usually any method that introduces eggs to a high heat temperature cooking you want to introduce a bit of the warm temperature so the egg gets the same temperature, therefore avoiding cooking the egg.
I love the inside of boston cream donuts. Thank you for showing me how to make this. I definitely will give it a try and hopefull I won't eat the whole bowl 😋😋☺☺
Chef JP has become my go to for anything culinary. His techniques and recipes have improved my cooking skills. I’ve been cooking for 40 years. His emphasis on the Mise en place primary have changed my enjoyment in cooking every meal.
I tossed in some cocoa powder with the corn starch, and some dark chocolate when I added the butter. Uh-hmmmm.... That'll do. I love this channel. The humility and sincerity on display on this channel are both rare and effective. Given the choice of learning from Chef JP or Gordon Ramsey, it's the Chef all the way.
Great video!!! I was curious if you would be interested in doing an Herb video? Showing all the herbs you use, how to store them, what dishes to use them in. Especially curious of Tarragon as i just started growing mexican tarragon and have never used it before!
Love ya, man. You are so jolly, and you make me laugh. Maybe that is just as important as the wonderful recipes you share with us. The Lord bless you and keep you, my friend.
You love butter like I love butter and my son when he was three years old used to walk around with a stick of butter eating it just like a banana. And he is healthy as can be so as you said, butter is not bad for you!❤
Chef Jean-Pierre is to culinary skills what Alan Watts was to Eastern philosophy. Thankfully there are people who are able to distil the message so precisely and make it accessible to everyone. Thank you, Chef!!!
My favorite thing. And Chef, I’ve tried to make it. It’s come out well exactly twice - and I had no idea why! The rest? No matter how long I whisked furiously? It. Would. Not! Thicken! I’d have my right arm like Popyey’s arm afterward, LOL! Aching. My recipe was my aunt’s. And she said never use cornstarch. You do this without cornstarch. ….. … I cannot tell you how thrilled I am! I’m heading downstairs NOW! It’s 9:23 pm here and I’m making this to chill overnight! Robe and all. 😀 I’m so excited and grateful. The BEST things come from this channel. Best Chef-Instructor EVER!! 😊👏🏼👍
I have been looking for a good custard recipe for years. I have tried so many and have been disappointed. Now this recipe, I know I can trust. Thank you, Chef. ❤ Your recipes have NEVER failed me.
Chef Jean-Pierre, I made your cream of Mushroom soup this weekend bc you said it was easy. lol. But i perservered and it turned out to be the best mushroom soup i have ever eaten. I used my own stock, wild Maitaki mushrooms, and substituted the couscous with Farro. Thank you so much. I will be making it again.
THANK YOU! I don't know why, after decades of (successful and delicious) home cooking, I still had this notion that it's "complicated to get these French creams right, and only "real" Pattisiers can do it correctly".... You now broken that myth. This I can do. I can tell even before actually doing it. I know milk. I know corn-starch. I know eggs and tempering. This one I can do. Next time I need Creme Patissiere I'll just make it.
You read my mind Chef! Only yesterday l watched some choux pastry made and they mentioned pastry cream. This morning I woke up ready to search how it was made.🤔 And there you were larger than life showing us all how to do it 🤗 Awesomeness! Thank you 😊
Every time I watch your videos I learn some new trick. I really like how well that silicone spatula got almost every drop of the custard out of the pan.
Chef, you are the BEST!!!! I first met you on UA-cam during Covid when you did that Thanksgiving Turkey - probably 2020??? So during Covid isolation you were a breathe of fresh air during that glummy period. Not only did you put a smaile on my face but, Amazon kept busy coming to the door with all the kitchen gadgets necessary to enhance my new culinary skills. Also I was surprised I already had some of them. I so appreciate your enthusiam, passion and generousity in sharing your 50+ years experience with all of us. You've certainly brought Joy to Cooking and all of the nearly 2M subscriber. I'm happy to say that my friends and family were impressed with the food coming out of my kitchen and now claim you as "The Boyfriend" too. From your Canadian Friend
What a great recipe! You break it down so beautifully! I can’t wait to try it. Thanks so much, chef, for being such an inspiration to all of us who love to cook!
I have watched only a few videos but I am already inlove with his energy! The chef is vibing in the kitchen! Thank you for your amazing explanations and recipes. You are awesome , it is so entartaining and fun to watch and learn! Keep going chef!
Thanks for this one! My mother, who was a chef, used to make this for home made cream puffs and eclairs, but I never actually watched her do it, so this was great moral support on how simple it is!
This cream is so good. Some people in my country call it holland cream, but holland cream seems to be another type of cream LMAO. The creme patisserie around here is used to fill an absolutely amazing desert called "sonho" (dream), which is basically a fried sweet dough covered with sugar and cinnamon. We also use a chocolate mousse or dulce de leche. So good. Now I'm craving some sonho!
This is an easy way to make pastry cream. I work in restaurants and did go to school but I have advised many co workers to watch your videos for a first class culinary education.
i make this all the time, but instead of sugar, i use splenda. you cant go wrong with this recipe. super simple to make. i add this custard to my pâte à choux aka eclair shells and cream puff shells.
I once used vanilla pudding on a crepe (with berries) and it was one of the best crepes I ever had. This recipe seems like a great candidate for crepes
Thanks so much Chef! I've always just done the American thing and used Jell-O vanilla pudding. Shoot, yours would taste better, is quicker and easier!! Thanks again!
Chef you're making me an awesome cook one day at a time.....thank you for that! You could have easily charged people to learn your knowledge, but you choose to share it with love & I think you're one awesome dude for doing so. 😊
I've said this before and I shall say it again... this man simply wants anyone and everyone to be a better cook. He is someone's dad, grandfather, a friend. He puts out easy simple to understand recipes!!! If you don't like cooking try baking If you don't like baking try cooking. He has an amazing list of foods to try. I love this man's content.
Best chef commedien
Thank you! 🙏❤
I really like this man and his love for what he is explaining. We all love great food and he makes it so interesting. Thank you.
@Marshal…bless your sweet heart 💜! Your comment is beautiful 😊✌️
What great comments on a wonderful person/chef!
I make pastry cream a lot at work. I'm a Baker at a small bake shop here in my Hometown., But I love how you put together your pastry cream. It looks delicious. And the fact that you told me I could rub it all over my body. Really made me laugh hard, thank you.
I didn't laugh until Jack's cartoon avatar appeared in the corner of the screen covered in crème pâtissière. 🤣
Even stranger; I was just looking for CJP 's recipe last Friday. As if by magical request, BOOM. Now I love this guy for another reason.@@calmeilles
Is it three whole eggs or just 3 egg yolks??
@@Music11945It looked like yolks to me, too...
I wundered 2. I came up w/whole eggs.@@Music11945
My favorite cooking channel by far. Chef comes across like family, i love it.
Thank you so much 🙏❤️
An old quotation: "Those who can, DO. Those who UNDERSTAND, TEACH!!"" Chef J-P has master level comprehension and understanding not only of textures, flavors, and food, but ALSO in how to make the process of food preparation understandable and reproducible. He focuses on CONCEPTS and TECHNIQUES, not on rote processing. THANK YOU, CHEF and JACK for getting me on the road to real cooking and baking!
That's not an old quotation. The old quotation is mean. "Those who can, DO. Those who can't, TEACH."
@@watermelonlalalayeah, that's how I always heard it and it was definitely derogatory.
You're a beacon of brightness and happiness in a dark world, chef!
I've always struggled with pastry cream,. could never quite nail the consistency and texture. Mostly it would separate or was too runny. I've made this pastry cream twice now and each time it was a success. Thank you Chef!!
There shouldn’t be a thumbs down for ANY of his videos. As soon as I open his video I hit the thumbs up before I even watch. He never disappoints. The world would be a Utopia if everyone was like him
Agreed
Dear Chef Jean-Pierre,
Thank you for sharing your recipe for pastry custard cream filling. It looks delicious! You're a true gem for caring about your audience so much that you teach what all accomplished chefs should have as part of their cooking & baking repertoire! You're an inspirational mentor! Thank you, again!
Best,
A devoted fan from Canada 🇨🇦
Every time Chef Jean Pierre says "butter" an angel gets its wings.
I don't know how, but every time I am thinking of making some thing a little out of my comfort zone. He posts a recipe for me to follow. This time it is Thanksgiving today in Canada, Happy thanksgiving to any fellow Cunucks watching. So over the summer I grew a pound of blackberries and was thinking to make a pie for my Grandson today. This just sealed the deal for me so Blackberry cream pie it is.
In case you are wondering what he first posted just on time for me. Just before X-mas 2022 he posted a leg of lamb recipe. I was planning on a leg of lamb for my NYE get together and it was tasty as all get out every one loved it. I am sure with the help of store bought puff pastry this black berry cream pie will be just as good.
So thanks again for helping me out of my comfort box to make real good food.
I think I would know if Canada had their own Thanks Giving. Cheers!
Happy Thanksgiving to our neighbor up north! Happy cooking!
Greetings from Poland, we love you Chef!
I love this bowl with butter in the front. It really shows the chef's addiction. :)
Its his emotional support butter!
Hello Chef JP, this recipe is amazing! Thank you so much for sharing it with all of us, you are an inspiration to many! Love your videos!!!!!
Your recipe is so easy to follow, I can tell that you've done a great job explaining the steps. 🙏👌🤗
Chef reminds me about all the things I have forgotten. Merci, Chef!
I so wish your cooking school was still open. Would be a thrill of a lifetime to be a in-person student! Love, love your channel and have made so many of your recipes 😋
Thank you, Chef! I made this a few minutes ago for the first time, ever. I used two vanilla beans (split and seeds scraped out, infused into the warmed milk an hour beforehand, then strained the cooled milk). Large batch (18 egg yolks, six cups of milk, and two cups of baker cane sugar) and used six oz of good Irish butter. Used a cold water bath to cool the big pot right after stirring in the butter to help cool it quicker as it was such a large batch. I strained it before I put into three bowls, covering surfaces of the custard with clear plastic wrap, to cool overnight.
It seemed to come out perfect with nothing burned on the bottom of the pot and no egg curdles in it. Just silky and thick. Whew!
In the morning, I will uncover the three bowls and whip up two cups of whipping cream to fold in to the combined total for a bit of extra fluffyness. Serving it over and in between layers of a very rich Italian lemon cake.
Many thanks, Chef!
I do absolutely love to make this custard. The naming system of all related custards seems a bit complex, but I essentially follow this kind recipe and add some gelatin to fortify it. Once before I divided the batch in 2 to make half of it chocolate flavored as well. They then work amazing for cake decorations! (Like dollops of whipped cream but way tastier!)
The ONLY channel I get notifications! The best part of Mondays!
Can't wait to make this! Love, love, love pastry cream in Napoleons! Thank you, Chef Jean-Pierre!
He is a dear friend giving everything to share the true best recipe for us to be satisfied and happy ❤
Love you Chef JP! When my family needs a "pick me up" we watch your videos and make your recipes! You have taught us to make Happy Food!
Amazing chef
I have to admit that I have made this custard a couple of times just to eat it with a spoon. Love you, chef! ❤
A CHILD can do this - and this child is about to try! :) Thanks, chef, for always making elegant, complicated food accessible to cooks at every level.
I followed your directions exactly and made the Creme Patisserie today. It came out beautiful - cooling right now in the fridge, I am going to use it to make eclairs tomorrow.
Man, you are the best cooking instructor ever!
Thank you for much for this video. I have been searching for so long for an easy and delicious custard cream for my Christmas dessert. And I finally found it. Thank you! Thank you!
Thank you for this one! I love Boston cream cake and donuts. The cakes are expensive! I'm not the best at baking but I can make a decent yellow cake and a good chocolate glaze so, now I can make the middle! Yay! I never thought it would be so simple!
at minute 1:42 the reason chef jean takes a bit of warm milk to the egg, it's so the egg doesnt cook when introduced directly to the milk, that way the egg is already at the same temperature at the milk, so it doesnt cook. usually any method that introduces eggs to a high heat temperature cooking you want to introduce a bit of the warm temperature so the egg gets the same temperature, therefore avoiding cooking the egg.
Thank so much chef JP😊 l love your recipes so much
Can you please do a video about different kinds of herbs and how we can use them
I love the inside of boston cream donuts. Thank you for showing me how to make this. I definitely will give it a try and hopefull I won't eat the whole bowl 😋😋☺☺
Finally ate something that didn't immediately burn your mouth!
Thank you: again: thank you
Wonderful
Chef JP has become my go to for anything culinary. His techniques and recipes have improved my cooking skills. I’ve been cooking for 40 years. His emphasis on the Mise en place primary have changed my enjoyment in cooking every meal.
That is awesome! 🙏
I tossed in some cocoa powder with the corn starch, and some dark chocolate when I added the butter. Uh-hmmmm.... That'll do. I love this channel. The humility and sincerity on display on this channel are both rare and effective. Given the choice of learning from Chef JP or Gordon Ramsey, it's the Chef all the way.
🙏❤️
My role model ❤
🏆✨👏👏👏ikr? 🇦🇺✌️💖
Thanks so much Jean. I can’t wait for you to take me on another cooking adventure. 😋
Great video!!! I was curious if you would be interested in doing an Herb video? Showing all the herbs you use, how to store them, what dishes to use them in. Especially curious of Tarragon as i just started growing mexican tarragon and have never used it before!
Put it in donuts, cakes, pastries, or just your mouth. Love this guy.
Love ya, man. You are so jolly, and you make me laugh. Maybe that is just as important as the wonderful recipes you share with us. The Lord bless you and keep you, my friend.
You love butter like I love butter and my son when he was three years old used to walk around with a stick of butter eating it just like a banana. And he is healthy as can be so as you said, butter is not bad for you!❤
Chef Jean-Pierre is to culinary skills what Alan Watts was to Eastern philosophy. Thankfully there are people who are able to distil the message so precisely and make it accessible to everyone. Thank you, Chef!!!
Chef Jean is right. Butter is an emotion!
Cream filled donuts are the best! So many times I’ve tried to make this. Thanks for the video ♥️
A global treasure. Chef Jean Pierre !
My favorite thing. And Chef, I’ve tried to make it. It’s come out well exactly twice - and I had no idea why! The rest? No matter how long I whisked furiously? It. Would. Not! Thicken! I’d have my right arm like Popyey’s arm afterward, LOL! Aching.
My recipe was my aunt’s. And she said never use cornstarch. You do this without cornstarch. ….. …
I cannot tell you how thrilled I am! I’m heading downstairs NOW! It’s 9:23 pm here and I’m making this to chill overnight! Robe and all. 😀
I’m so excited and grateful. The BEST things come from this channel.
Best Chef-Instructor EVER!!
😊👏🏼👍
👏👏👏👍
I have been looking for a good custard recipe for years. I have tried so many and have been disappointed. Now this recipe, I know I can trust. Thank you, Chef. ❤ Your recipes have NEVER failed me.
👍😊
Chef Jean-Pierre, I made your cream of Mushroom soup this weekend bc you said it was easy. lol. But i perservered and it turned out to be the best mushroom soup i have ever eaten. I used my own stock, wild Maitaki mushrooms, and substituted the couscous with Farro. Thank you so much. I will be making it again.
Es ist jedesmal eine Freude, Dir zuzuschauen, jean-pierre
These are a few of my favorite things .
THANK YOU! I don't know why, after decades of (successful and delicious) home cooking, I still had this notion that it's "complicated to get these French creams right, and only "real" Pattisiers can do it correctly".... You now broken that myth. This I can do. I can tell even before actually doing it. I know milk. I know corn-starch. I know eggs and tempering. This one I can do. Next time I need Creme Patissiere I'll just make it.
You read my mind Chef! Only yesterday l watched some choux pastry made and they mentioned pastry cream. This morning I woke up ready to search how it was made.🤔 And there you were larger than life showing us all how to do it 🤗 Awesomeness! Thank you 😊
I love Boston cream pie can you tell us how to use this cream in a recipe for Boston cream cake
This is giving me Boston Cream Pie vibes!!!! Thank you for another wonderful recipe! Easy too.
Thank You Chef and Jack... You really inspire me to explore cooking and to not be affraid to try things.
So beautiful , I’m Bangladeshi, I like your recipes 😮❤❤
Every time I watch your videos I learn some new trick. I really like how well that silicone spatula got almost every drop of the custard out of the pan.
His videos are my happy place. Love watching and learning from Chef Jean Pierre
🙏🙏🙏😊
Chef JP, you are indeed a breath of fresh air ❤. You are amazing, thank you for dishing out amazing recipes.
Thank you! 😊
This, served with a plain warm croissant ... ufffffff. My oh my.....
Yea, I do love some pastry cream.
Love to watch this man cook
Chef, you are the BEST!!!! I first met you on UA-cam during Covid when you did that Thanksgiving Turkey - probably 2020??? So during Covid isolation you were a breathe of fresh air during that glummy period. Not only did you put a smaile on my face but, Amazon kept busy coming to the door with all the kitchen gadgets necessary to enhance my new culinary skills. Also I was surprised I already had some of them. I so appreciate your enthusiam, passion and generousity in sharing your 50+ years experience with all of us. You've certainly brought Joy to Cooking and all of the nearly 2M subscriber. I'm happy to say that my friends and family were impressed with the food coming out of my kitchen and now claim you as "The Boyfriend" too. From your Canadian Friend
I absolutely love this cream in the doughnuts, it's nice to know how to make it. We made the chicken and rice dish from last week, AMAZING!
You are amazing and you should feel amazing.
🙏😊
I love the simplicity of this recipe! Thank you
True chef with a good sense of humour!❤
Oh that custard cream is the answer to serve my guests with Strudel . They loved it, thanks to you Chef JP.
Respect chef.
Thank you.
God bless.
What a great recipe! You break it down so beautifully! I can’t wait to try it. Thanks so much, chef, for being such an inspiration to all of us who love to cook!
Thanks Chef, Sauces and custards are what I always wanted to know as a home cook.
Delicious!!!! My mom used to make homemade custard & cream puffs!! I do the same!!💯💞😋
The only time you can taste something without burning your tongue or mouth. I always wondered how to make this. Thank you 😊
Greetings from KENYA 🇰🇪 chef J.P. You are an inspiration. Basics + simplicity=awesome dish.
I have watched only a few videos but I am already inlove with his energy! The chef is vibing in the kitchen! Thank you for your amazing explanations and recipes. You are awesome , it is so entartaining and fun to watch and learn! Keep going chef!
Thanks for this one! My mother, who was a chef, used to make this for home made cream puffs and eclairs, but I never actually watched her do it, so this was great moral support on how simple it is!
Can’t wait to try this😃😃
Yum!! I’m thinking a flan with fruit on top.
Love this guy. He’s awesome.
Always a joy coming back to the enthusiastic Chef Jean-Pierre channel. I haven't made this pastry creme yet, but Imma gonna give it a try.
This cream is so good. Some people in my country call it holland cream, but holland cream seems to be another type of cream LMAO. The creme patisserie around here is used to fill an absolutely amazing desert called "sonho" (dream), which is basically a fried sweet dough covered with sugar and cinnamon. We also use a chocolate mousse or dulce de leche. So good. Now I'm craving some sonho!
Chef JeanPierre vous etes doue et tres sympa merci por vos recetttes Bernard
Chef I believe that you can make anything and it will be a masterpiece
🙏🙏🙏❤️
I love you, your funny and a great chef. I have made a lot of your receipts that were amazing! Your the best. 🐾🐾
This is an easy way to make pastry cream. I work in restaurants and did go to school but I have advised many co workers to watch your videos for a first class culinary education.
🙏🙏🙏❤️
Chef your so funny and thanks for this recipe. I could eat that filling for breakfast. Love it!
i make this all the time, but instead of sugar, i use splenda. you cant go wrong with this recipe. super simple to make. i add this custard to my pâte à choux aka eclair shells and cream puff shells.
I thoroughly enjoy watching your recipe from South Africa
I once used vanilla pudding on a crepe (with berries) and it was one of the best crepes I ever had. This recipe seems like a great candidate for crepes
This will be my next recipe to try!
This recipe is perfection! Made it for cake filling for birthday cake . It was loved by all
Thanks so much Chef! I've always just done the American thing and used Jell-O vanilla pudding. Shoot, yours would taste better, is quicker and easier!! Thanks again!
All the recommendations on how to use this are valid and delicious. 100% endorsed.
I wish I lived near him. I want to be friends with him.. What a wonderful teacher he is!
I want to thank you for all your efforts, i have no words to thank you enough
Chef you're making me an awesome cook one day at a time.....thank you for that! You could have easily charged people to learn your knowledge, but you choose to share it with love & I think you're one awesome dude for doing so. 😊
🙏🙏🙏😊
That is a fantastic custard. I will make it for my mom, she'll love it.
I had no idea how simple this recipe is.... thank you chef
I used to make cream puffs with this custard. Yummy
a must have in everyone's cooking repertoire Thankyou Jean-Pierre ❤
This man is the BEST !!! I LOVE LOVE his recipes!!!
🙏🙏🙏😊