Les tourtons To make around 60 of them 600gr plain flour 100 melted butter 6 soup spoon veg oil 6 eggs Saisoning Feeling 300gr potatoes The rest is up to you 😉
The best part is unlike making dumplings one by one, you can put them together as a whole sheet, that is wonderful, because making them individually would grind down my patience.
Chef Julien, the way you eat it makes me really feel HUNGRY 😅😅 I'm on a diet, but can't resist watching you... thanks for the recipe, will try it in my big cheat day!😂
They look lovely and I imagine they will be great as a snack to go along with a cold beer or a glass of wine, and with potato, onion, leak and cheese, you cannot really go wrong. Thanks for sharing this recipe that I will definitely be trying out in the very near future.
Can I make the tourtons and freeze them, then take out a few and fry them as needed? Would I need to defrost them before I fry them or could I cook them frozen?
@@julienpicamil Mum said "this guy's got Normand's blood in his veins for sure! Qu'il va nous saloper toutes nos traditions avec son samosa provençal !! " 😉
Ho my god 😂😂😱 my reply will be sorry Madame , and I agree rather that this time I’m showing the traditional recipe from the Alpes… which as been for 100s of years
My sweet friend - ALWAYS willing to share wonderful recipes. God Bless My Sweet Generous Friend ❤
Hi Julien, I bet this would be good if you saute diced apples, brown sugar, cinnamon and butter! Yummy! They would be little apple pies! ❤
Thank you for your videos!
As a retired chef who was never a baker it’s fun learning from a real French baker.
Thank you very much chef
The best part is unlike making dumplings one by one, you can put them together as a whole sheet, that is wonderful, because making them individually would grind down my patience.
That's like a Tartiflette Beignet. Looks so good. Thank you for sharing.
Your welcome
Yes it’s delicious
Looks absolutely delicious
Cette recette donne envie. Le tour de mains semble simple. Bravo et merci. Au plaisir de vous revoir
Merci ☺️
Chef Julien, the way you eat it makes me really feel HUNGRY 😅😅 I'm on a diet, but can't resist watching you... thanks for the recipe, will try it in my big cheat day!😂
Ho bless you , thank you for watching 😘
Thanks Julien, those look good!
Looks absolutely delicious you’re brilliant! Love your Video Chef Julien! 🙏🙏❤🇨🇦
Merci ☺️
That looks so good I need to try make them
Absolutely delicious! I can almost taste them. This gives me confidence that I can actually make this myself 🤠
Great 👍
I am with you
They look lovely and I imagine they will be great as a snack to go along with a cold beer or a glass of wine, and with potato, onion, leak and cheese, you cannot really go wrong. Thanks for sharing this recipe that I will definitely be trying out in the very near future.
With dressed leaves 👌👌
Cheers.
nice to see you
Thanks 😊
Yum! They look so perfectly uniform too 🙌
😊
Looks tasty, can you bake that too?
Yes but won’t be the same , that little puffiness from frying
Can I make the tourtons and freeze them, then take out a few and fry them as needed? Would I need to defrost them before I fry them or could I cook them frozen?
Nice 👌 I would let them defrost a bit … semi defrost
Looks yum. How about a bit of nutmeg in the filling?
👌 love nutmeg
Ça fait un moment que je veux goûter ça !!! Mais ça coûte cher 😂
Pourtant ça revient a pas grand chose 😘
I want that egg basket. 😅
😂
I'm so hungry now 🤣
👌
Butter??? C'est pas "régional du Sud" tout ça... Je vais demander à ma mère si elle valide... 🤣
Je plaisante, longue vie à toi et à la chaîne.
😂😂 of course , let me know what mum says 😜
@@julienpicamil Mum said "this guy's got Normand's blood in his veins for sure! Qu'il va nous saloper toutes nos traditions avec son samosa provençal !! " 😉
Ho my god 😂😂😱 my reply will be sorry Madame , and I agree rather that this time I’m showing the traditional recipe from the Alpes… which as been for 100s of years
Et toi tu les fais 🎉🎉🎉
Oui 😊