I usually love watching chefs work. When it comes to speed and precision, you normally have to sacrifice one to get the other. Chef Julien manages both at the same time. You can tell he's been at it a while. Impressive.
Me at home on the couch with a piping bag fully of that nutty meringue piping it directly into my mouth while watching simpsons on a friday night...heaven
Watching Julian pipe macarons, smaller meringues, and pate a choux, I am blown away by how fast and precise, he is. I go much slower and can never get them all to be the same size.
AND.... how confident to separate the eggs like that... I'd be afraid I'd break just ONE yolk and ruin the WHOLE bunch of whites! Only a pro could do it like he's doing it.
Ah, it’s like riding a bike, if you try to go too slow you’ll just be shaky and fall over, but if you get a rhythm going, then it’s an even keel, much easier to be uniform if you just go for it.
Aww! I was looking forward to seeing them when they come out of the oven! I would travel miles to get a big plate of meringue like this. Meringue? Lovely. A bucket of meringue........heaven!
This is a demonstration by a professional chef with professional equipment. I was hoping for a home presentation. But I get the picture. I will try it.
Meringues take a long time to bake at a low temperature so it is actually 100 degrees. He says for 5 hours but I usually bake mine at 225 degrees for 1 1/2 hours.
Hi, when i bake meringue i always try to keep the temperature at or just below 100°C. When you go above 100°C there is a chance the sugar starts to caramelize leaving you with a brown meringue. Another reason why they can get sticky is if they cool in a environment that has a lot of humidity in the air. try to cool them as quick as possible and keep them in a dry box. Never let them cool outside (garden, ...)
Thank you so much for uploading these videos of Chef Julian, I have watched all of his videos (some a few times) he is such a professional speedy but careful ( oh except in this video where he keeps tossing the egg yolks into the whites hahaha ) this is my favourite cooking channel too as his instructions and tips are clear and precise too!...also the standard of videotaping and editing is outstanding. I have made a few of these recipes and they are excellent!!!...On my next special occasion I will be making the Chocolate Forest Mousse Gateau! Happy New Year!!
Meringue with nuts and almonds? Never heard of it, but that sounds interesting ^^ But I prefer the classic one... or at least the dough *-* (Always glad to live in switzerland)
for your answer,the french one could pipe ok aswell,when the egg white start to go very fluffy,pur the caster sugar slowly or in 5 time process,or do half caster and at the end half icing sugar wich you add it gently.good luck
⭐️⭐️⭐️⭐️⭐️ very entertaining, lovely, for mine I will not do pistachios because I don't like them, I would have loved to see the ending product. Are they hard? I am hoping so, I will make them for a baby shower, thank you so much and rock on!🌺
Please tell me, how much butter - in grams - should I add to make Swiss Meringue buttercream? I love it that you measure your egg whites by weight. Thank you.
Hi Chef Julien , can I cover the entire cake with this Swiss meringue that you just made? Is stable to work with it? and i like how you work very clean and fast .
hi chef, i tried out the meringue's, they came out really well, however only my macaroons did'nt come out as expected.... I was using a hand mixer instead of the kitchen aid and I guess while pouring the sugar syrup, the meringue's got flat.
i have problem, i did the swiss meringue, its good inthe first time after i bake it, but when i leave it outside for a while he meringue getting more sticky , do you know why this happen?i try to bake it longer time but the problem is the colour change too brown..
Love these videos! So raw, learning loads and Julien is hilarious... thanks for uploading these camera man lol
I usually love watching chefs work. When it comes to speed and precision, you normally have to sacrifice one to get the other. Chef Julien manages both at the same time. You can tell he's been at it a while. Impressive.
And cleanliness!
I love watching this guy. He's as charming as he is skillful. I really enjoy these videos.
OMG the meringue mixture is perfect and so glossy and those piping skills are lit
This is some top notch ASMR right here
CAMERA WORK! Really impressed with the CAMERA WORK; we can see so well, everything Julien does. Thank you!
I have had major fails with meringues so I tried this method omg sooooo good, thank you very much.
Me at home on the couch with a piping bag fully of that nutty meringue piping it directly into my mouth while watching simpsons on a friday night...heaven
the yolk dropping thing is hilarious
Mary berry Christmas cake
Mary berry’s Christmas cake on u tube
Noticed that, too! :)
Would like to have seen the finished products. Good job tho. Will definitely try this out soon.
Watching Julian pipe macarons, smaller meringues, and pate a choux, I am blown away by how fast and precise, he is. I go much slower and can never get them all to be the same size.
AND.... how confident to separate the eggs like that... I'd be afraid I'd break just ONE yolk and ruin the WHOLE bunch of whites! Only a pro could do it like he's doing it.
That’s french pro for you
Ah, it’s like riding a bike, if you try to go too slow you’ll just be shaky and fall over, but if you get a rhythm going, then it’s an even keel, much easier to be uniform if you just go for it.
2 twin yolks in one video? is it just me or everyone else are impressed too?
inpressed me too
Im not. those chicken could have become real twin chickens :( Twickens..
Double yolks are never fertile and typically laid by young hens that haven't had their cycles become consistent. Eggs are chicken menses.
Really? I get my eggs from a farm in England and we get at least 50% double yolk per tray. I didn’t know they were considered especially rare…
Wowowowowow,so much work and we can’t see the end result ??? Julien you’re so professional,cute and funny 😄. Love ya.
Aww! I was looking forward to seeing them when they come out of the oven! I would travel miles to get a big plate of meringue like this. Meringue? Lovely. A bucket of meringue........heaven!
This is a demonstration by a professional chef with professional equipment. I was hoping for a home presentation. But I get the picture. I will try it.
I came here to watch the meringue so whatever end up loving your accent. LOL
Always love French accent!
Thank you so much for this. I made them today and they came out great!
That's cool - what a professional. I'm assuming that when he says 100 degrees, he's talking celsius?
Hi Virginia, yes I am sure thats what he means regards John
Meringues take a long time to bake at a low temperature so it is actually 100 degrees. He says for 5 hours but I usually bake mine at 225 degrees for 1 1/2 hours.
+downunder diva Or, for us old-schoolers, Centigrade.
He meant at 100°C or 225°F
I thought 100 centigrade was 212 Fahrenheit. It's the temperature of boiling water.
Hi, when i bake meringue i always try to keep the temperature at or just below 100°C.
When you go above 100°C there is a chance the sugar starts to caramelize leaving you with a brown meringue.
Another reason why they can get sticky is if they cool in a environment that has a lot of humidity in the air. try to cool them as quick as possible and keep them in a dry box. Never let them cool outside (garden, ...)
True
that french accent is so cute! :)
I think your have amazing sense of humor in the way you speak and move. Specially when the yolk falls on the eggwhite.... :)
They didn't show the finished product! And what about dipping some of them in chocolate like he said? I'd like to see the FINAL results!
Thank you so much for uploading these videos of Chef Julian, I have watched all of his videos (some a few times) he is such a professional speedy but careful ( oh except in this video where he keeps tossing the egg yolks into the whites hahaha ) this is my favourite cooking channel too as his instructions and tips are clear and precise too!...also the standard of videotaping and editing is outstanding. I have made a few of these recipes and they are excellent!!!...On my next special occasion I will be making the Chocolate Forest Mousse Gateau! Happy New Year!!
jajjajajaj the egg yolks...its funny,,,,,, LOVE the energy that Chef Julian has.....Great videos and information thank you Camera Man.....
Thank you so much for sharing, very nice of you! Have a great day!
Excellent! He's truly a master. Thank you.
LOL... i've noticed you put the first yolk in the white and two times adding the last egg yolks ! First and last! Thank you for sharing your videos
Wow those dots were fun to watch 😅
I literally love your accent. And your videos!! :D
clear step by step! love it :)
Hi, I am pleased that you are enjoying the film clips and comments and likes are allways very much wellcome.
Kinest Regards John.
i think im in love with his accent
i think i'm in love with him.
i do that yolk dropping thing as well...quite funny...you are very good Julien
This is second video of your Iv watched love your recipes your funny too. Simple and easy to follow. Will try this today. 🎉
Awe he is so cute but so much energy
whip it until it's whipped... you can't get more precise
my exact thought
Lol
He said that 5 min. Pay attention before criticising.
You must be full of fun.
Don’t tell the French this but..... Swiss meringue is the secret to perfect macrons 🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻
Ahh...I was looking forward to see the results of the baked meringue.....
Thank you so much, you are cute and funny ⭐️⭐️⭐️⭐️⭐️rock on!
Chef Julian, c'est un mec génial.
Julien YOU MAKE US 😂 Smile. 3 times 🥚 yolk in the 🥚 Whites! So 😁 FUNNY😁
Superb! Bravissimo! :))
man that looks good
Very nice and fast! I love nuts but with pistachio nuts not good for me, thank so much for sharing ⭐️⭐️⭐️⭐️⭐️
he has such a lovely personality
Meringue with nuts and almonds? Never heard of it, but that sounds interesting ^^
But I prefer the classic one... or at least the dough *-* (Always glad to live in switzerland)
Sounds great! Well explained. 😊 💕
for your answer,the french one could pipe ok aswell,when the egg white start to go very fluffy,pur the caster sugar slowly or in 5 time process,or do half caster and at the end half icing sugar wich you add it gently.good luck
Very cute chef
Can I substitute the 'pube of chicken' ?
LOL!
No, the pube is quite important. But remember, only use a single chicken pube. Using even one more will ruin the meringue.
oh! No end results?
That was my reaction aswell... 😳
We've been robbed !!!
한국인인데 중독성있어서 가끔 보러옴..
Best French accent I heard
HE PUT THE YOLKS IN THE WHITES FOR 3 TIMES!! HAHAHA
and did i just see 2 eggs with 2 yolks?
+polkadottedcat yes! 2 eggs with a double yolk :))
⭐️⭐️⭐️⭐️⭐️ very entertaining, lovely, for mine I will not do pistachios because I don't like them, I would have loved to see the ending product. Are they hard? I am hoping so, I will make them for a baby shower, thank you so much and rock on!🌺
Today a young Inspector Clouseau...lol
Great way to make meringue
Well done. Can this be used to fill and cover a cake?
Please tell me, how much butter - in grams - should I add to make Swiss Meringue buttercream? I love it that you measure your egg whites by weight. Thank you.
Hello, can you use this type of meringue for making a pavlova? I need a stable meringue because mine tend to weep?
Yes you can it is fine Regards John.
Weeping can occur when the sugar has not dissolved properly or over baking the egg whites can shrink them causing moisture to form as well.
Hello Chef. Wha tis the name of the pipping bag you use?
Great job⭐️⭐️⭐️⭐️⭐️
I love you man, you are awesome!
Can i use this mariung to cake decorate
your human i like it
i was hoping he was a horse
Hi Chef Julien , can I cover the entire cake with this Swiss meringue that you just made? Is stable to work with it? and i like how you work very clean and fast .
that's outstanding
For how many minutes did you double boil the egg whites n sugar, ? What’s the consistency before u whip it?
You crack me up ⭐⭐⭐⭐⭐
How many eyes white for 2kg sugar? Please put your ingredients below, thanks
I love how he kept licking his fingers lol
the pube of the chicken 😂😂😂
😂😅😂😅
Omg beautiful
Tell me where can I find the recipe and instructions for making the awesome swiss meringue?
hi chef, i tried out the meringue's, they came out really well, however only my macaroons did'nt come out as expected.... I was using a hand mixer instead of the kitchen aid and I guess while pouring the sugar syrup, the meringue's got flat.
đúng là con trai :3 hơi lôi thôi nk hay
i have problem, i did the swiss meringue, its good inthe first time after i bake it, but when i leave it outside for a while he meringue getting more sticky , do you know why this happen?i try to bake it longer time but the problem is the colour change too brown..
Do you have recipe of chiffon cake in big batches? Like using 30 eggs? Tnx
Nice..cream of tartar?
He's really cute though
yay....;-);-);-)
Which tip did you use for the first meringues you made?
Love him !
저는 대한민국 사람입니다 머랭에다가 잣.호두.땅콩을 머랭에다가 넣어서 고소함을 더히고싶습니다🇰🇷
It doesn’t say the ratio/ how much grams/ounces ?
How can you tell when your pate choux Dough is at the right consistency
Lol I get some tips and some happy feelings
love love love
👏👏👏👏👏👏Beautiful🌺🌸🌺🌸🌺🌸🌺🌸🌺🌸🌺
great
It seems such a waste of yolks, are there recipes you could recommend for them?
You could have skipped the breaking of the eggs - and shortened the clip. Thanks anyway for good recipe.
Tnk u so much.
now that is *HUGE*
i want to work in ur bakery.n why ur caramel nut merangue is so big ?
we should make of egg white or yolk?..it confuses me
whites only!
is this kind of meringue good to frost a cake, without baking it?
Kokoro No.
Only if you add butter to the last stage of the whipping ... how much depends on how much your making.. there are other recipes for that ..
The chef is very, very, cute and sexy! Love the video, thanks :P
try this one- Chef Bruno Albouze !! ua-cam.com/video/fdGV87EPKXs/v-deo.html
how come swiss meringue is better to pipe instead of the french way
But . . . where is the finished product!
how come the french way doesnt pipe well?
2:00 he got confused with the 2 yolks : )