The Julia Child Pastry that should be FAMOUS... Peekaboo!
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- Опубліковано 23 тра 2024
- Julia Child's PEEKABOO TART recipe from Mastering the Art of French Cooking volume 2. Let's all band together to make this the trendiest dish of 2022. We can do this. #juliachild #jamieandjulia #antichef #peekaboo
00:00 Intro
02:13 Puff Pastry
07:15 Finishing the dough
08:28 Cheese Filling
11:21 Assembly the cheese peekaboo
15:28 Assembling dessert peekaboo
17:10 Finishing touches
19:19 Peekaboo bake-off
20:56 Order up!
21:25 & enjoy
23:12 Patreon
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Some people say that the finger indentations are to remind yourself how many turns you've completed but they also serve the purpose of intimidating the dough and giving it just a small taste of what's in store if it decides to turn snitch to the feds
Or go rogue !
This comment got you suck at cooking vibes
That much butter will get you arrested if it gets out. See my 2 fingers? Stay in there butter.
😄
I've gotten the same impression in my years of bread-making: Handle the dough like "a boss", and it'll shape up.
The most important lesson I learned from Julia while watching her shows is: Never apologize for what comes out of your kitchen, and no matter what happens, act like you expected it to happen.
My favorite moment was when the warehouse doorbell went off in the middle of filming. She looked straight at the camera and said “that’ll be the plumber, about time he got here!” 😂
@@ladyrazorsharp unapologetically herself, gotta love it
Perfect comment!
Why we love her! ❤️
(late response.. bingeing) I worked in a restaurant many many years ago and our chocolate mouse would not set.. (package) boss got flustered.. I told him to let people know it was chocolate custard.. worked a treat.
For my money, this is the most entertaining cooking show on YT and I’ve watched many of them since letting the Food Network go. Doesn’t hurt that the host is absolutely adorable-just a regular-ass dude trying his best. I’ve binged every episode and they bring me joy.
an exceptionally good-looking regular-ass dude.
@@JohnThomWebb Food Wishes, Sip and Feast, ANTI-CHEF, How to Cook That, and Sam the Cooking Guy are all my staple food channels...
@@-Yogo I don't know any of those. I'll check them out. I love America's Test Kitchen and all the Bon Appétit shows, myself.
@@JohnThomWebb oh, and Andy Cooks!!
true enough, but there are moments when you want to reach through the video and just shake him.
Dear Jamie, I’ve only tried Puff Pastry once in my 61 years. It came out light, buttery and beautiful. I stopped there and never did it again. The memory is wonderful. It took two days just like you. Cream, Creme Anglais, chocolate sauce. Delicious. No one ever realised how much sweat and anguish went into it. Never again….maybe. ❤️
Days of work later. Em! So good, it tastes just like store bought. 😋
As time goes by I find myself saying, "Why, Jamie?" an awful lot less. Personally, I feel your proficiency level has just suddenly improved tremendously! Well done!
I’m always striving for far less eye rolls. That means a lot! Thank U
@@antichef This one IS really great, considering how many sneaky issues you're faced with, from top & bottom dimensions to butter smearing the counter top, + making out (or not) wtf she meant with those "criss-cross hatchings"?!!
Your keeping your cool through it was just impressive... Nutty flavor probably 's imparted by the use of good quality parmegiano, as well as nutmeg and Cayenne...
Hands down, at any rate, for your daring strive towards a mouth-watering result... 💪
my brother in Christ, making puff pastry by yourself is insanity
great job
This is what we call an “eat it over the damn sink” snack in our house.
Like you would a tomato sandwich. Home grown tomatoes, toasted bread, maybe some mayo...but eat it over the sink my god!
I was so proud of you for continually putting the puff back in the fridge. Every time. Well done!
the crunch on that pastry.... freaking nailed it! 😻
🙌🏼👊🏻
he absolutely did not nail the pastry lmfao he gave it three turns too many and made shortbread
@@alexanderplotkin7870 Exactly! It's crunchy because he didn't make a proper border and all the butter leaked out. He ate FRIED BREAD, period!!! People are idiots. I mean, I am sure it was delicious - who doesn't like fried bread? But it sure as HELL was not puff pastry!
Fantastic again. I haven't made jalousies in years, but they were always a hit at parties. The little "dimples" La Julia presses into the dough are to remind you of how many turns you've given the dough. It helps when you are making more than one batch or stepping away from the pastry for a while, so that when you come back, you'll be reminded where you are in the process. The idea behind the "cross hatchings" is to cut through a very few layers of the pastry so that the cooked surface will show off the puffiness. Neither step is mandatory, as you noticed. Great job!!
I commented bassically the same thing before seeing your post. 👍
Well done, what an effort.
These are bearclaws... nothing new or impressive.
@@thomgizziz perhaps, but these aren’t the dried out, plastic-wrapped variety found at 711 that you could shingle a house with.
I believe the cross-hatchings do serve a purpose: just as in making a two-crust pie, or hand pies/empanadas, the cross-hatchings, if made deeply enough, keep the top crust attached to the bottom crust.
At one point Julia said to pick a larger pot than you think you need. I've found that to be good advice that comes to me often now. Just thought I'd share.
Don't try to put 10 pounds of 💩 in 5 lb bag
Suzanne, diplomatic. trdscfjc, to the point. Marvelous 😂😂😂
@@trdscfjc Yup-wonder how many times Julia DID before she caught on! 😁
I have to remember that. Thanks 👍
I remember 11 year old me in the late 70’s early 80’s sitting in front of my tv watching Julia Child on PBS on Saturday afternoons in Chicago and being so mesmerized with her . Bless my mom for allowing me to practice the baked sweets she made that appealed to me. Julia is the person who inspired my love for cooking /baking thank you for bringing back that nostalgia .
Julia was my inspiration for becoming a chef.
Me too! Although I remember Julia being on PBS after school in the Chicago area as well. I'll never forget her talking about wine all the time and drinking it. One episode she was visibly sloshed by the time she showed the dinner table. It was then that I knew I must make food like Julia. Fabulous lady and life.
@@bronwynbouthim1440 Sara Moulton worked backstage prep for one of Julia's cooking shows. She said the production team ate the TV demonstrated meal for lunch accompanied with matching wine. Moulton said the afternoon filming always took much looonger.
As a Brit we didnt have Julia sadly but we DID have The Galloping Gourmet, who I was DELIGHTED to find on the Food Network about 15yrs ago :D
@@bronwynbouthim1440 A friend of mine knew her. I don't think they were actually quite friends but they were in the same social circle and saw each other often at parties and such. Apparently, she was a very jolly, but infamous, drunk. 😄
Anyone who attempst to make a puff pastry earns my respect. Well done!
This is my new favourite cooking channel. Jamie is so endearing. I might make that cheese filling and put it in some store-bought puff pastry as a test run.
I was thinking the same thing! Then of course wondering will it be as good?
...or as a filling for tortellini, or ravioli, or nachos, or cannelloni, or...
That's a Chef John's twist... 🤗
Ps. I looove that you showed the comparison of the butters next to each other. Great visual informtation.
The nuttiness you were tasting is probably the gruyere cheese, which has a nice sweet yet nutty flavor. These pastries look amazing and what an adorable name they have 🙈.
also the literal nutmeg
I've made these three times (I think? Not more than 4 ever, and now I need to figure out a good GF puff pastry recipe - damn celiac - to make it again now this video has given me a craving) a yonk's age ago and they ARE amazing. So good and so time consuming that only my exhaustion kept me from smacking the friend who enthusiastically told me they were 'just like those frozen toaster pastries, just a bit messier looking!" (For anyone who doesn't really cook much - do not, if you value both your physical person AND your mental well being, EVER attempt to compliment someone who has just done a seriously involved bit of kitchen magic by praising how close they came to the cheap freezer version. Really. Don't do it. They WILL attempt to Hansel your Gretal RIGHT into the oven they just pulled their creation out of.)
Try a rough puff recipe for the GF. Gets the job done.
Maybe we could stop interacting with destructive, envious, "friends"...? Comparing painstaking, creative, home made, with frozen store-bought, is just that, envious destructivness...
As a smart-assed smarmy teenager, I once told my mother, at the dinner table, that I was NOT GOING TO EAT what she had prepared. We are Finnish but moved to the US. She made home-made Finnish cabbage rolls, mashed potatoes, - finnish food. I imagined my american friends were having hamburgers or spaghetti. My father excused me from the table and I though I WON!! Until breakfast the next morning and he served me a cold plate of Finnish cabbage rolls, mashed potatoes, etc. Years later, I called my Mom and asked for the recipe for....Finnish Cabbage Rolls! Because they are wonderful, you can't get them anyplace else..you have to MAKE THEM. My own daughter, at the age of 20 or so, called ME for the receipe. We make them together, with love, and remember my Mother.
I am a professional chef and am enjoying this series. 😎
Keep up the great work. Culinary arts is never fully mastered. Remain focused and forever teachable. 💯
Enjoy. When you're frustrated just breathe and live in the moment. I live in Pennsylvania.
Oh, the memories. My Grandmother would make this with apricot jam; something that to me was exotic. She swore by Julia Child's cookbooks. I only wish I hadn't thrown my copy away. The notes she made in the margins were especially useful. To this day, I have another old cookbook with my Grandmother's notes and mine alongside. That I believe is a better homes and gardens cookbook. Now that I live alone, I rarely bake or use these recipes any more. I must get back in the game.
Wouldn't it be fun to do apricot jam and almond frangipane?
I love how brave you are to “go where you haven’t gone before”. You really show how “nothing ventured, nothing gained” is so true. Great job.
I tried making this very puff pastry years ago. An audacious thing to do and well beyond my skill level, I thought. I followed the directions slavishly and if the dough gave any hint of getting loose and buttery, I stuck it back in the fridge and chilled out. When it was done, I made a nice set of apple turnovers and the results were spectacular. Try it! Don't be intimidated, and allow plenty of time. Bon appetit.
@paulmichaud7565 You followed the directions - unlike Jamie, who basically made fried bread with all that butter leaking out all over the tray and frying the crap out of the dough. Still delicious, I am sure, but puff pastry it was not!
Puff pastry is the bane of my whole gd existence and I always find myself throwing up the fist of solidarity when I see someone else successfully pull it off. Great job, they turned out beautifully!
For future reference, salad oil is an old blanket term for any neutral flavored oil (like canola oil, soybean oil, peanut oil, etc.) typically used in salad dressings.
I bet using a nut oil (macademia, hazelnut, almond) would add an extra layer of nutty richness. 🤔
My friend and I are currently on a journey through her cookbooks and we found your channel when we were making the Beouf Bourguignon. Great content! One thing if you haven't tried it yet with puff pastry, is to put the butter and the pastry when doing your folds between parchment or wax paper. It really helps keep everything clean and not sticky/oily. I learned that trick from The Great British Baking show and it helps immensly!
they make silicon mats with both straight and round measurements etched on them that makes working with pastry dough lots easier
He has definitely earned his mats. If I could I’d send him some in recognition of this achievement. Puff pastry is one of few things that still make me sweat in the kitchen. Although Jamie appears to be something of a pastry savant.
I think he needed to throw down a little more flour. That dough was a bit sticky, even with all that butter.
this is truly a giant french pop tart :)
I saw Julia make puff pastry, and as usual she made it seem so desirable to rush to our kitchens and do it. Which I didn't. But Julia was personally responsible for dragging me and my kitchen into french cooking, for which I am extremely grateful. I am enjoying your foray into Julia's world, and must say much of this mirrors my trials and tribulations while trying to follow her instructions.
I just found your channel and have been watching it all morning. This channel is the actual reality of anti chefs cooking from a recipe. Love it!
Girl me too, I found him two weeks ago, and have been binging since 😁
Dang!!!
Me to!!!
i just found his channel last week and am HOOKED
I can't stop watching these videos. Lol
Yep, two days ago for me, it’s just fab! I think
I might give that puff pastry a go. One day! 😂💚☘️💚
The finger indentation is a way to keep track of how many turns you made. It’s useful if you are in a bakery because there will be many ongoing puff pastry with different resting/chilling periods.
when making pastry dough, remember that the ice coldness matters. once the butter starts integrating into the flour u are going to have more of a crust that a pastry
It’s FABULOUS to see a chef with the same issues as the rest of us!
One of the most important things when working on your puff pastry is to keep your work surface floured at all time so the dough is easy to spread evenly
Love the video keep up the great work 💙💙
They look fantastic. I think the extra fold you added made a difference. It’s amazing how far you’ve come, Jamie!
Well I’ll definitely be making this!!!……..With store bought pastry dough.
Honestly I don’t know which I love more, your great results or the process of your getting there. Morning coffee just tastes better watching you cook and making me laugh out loud. You deserve the UA-cam Oscar for sure!
Oh my goodness! It’s a Sat and I have a list of stuff to do but I just thoroughly enjoyed watching this puff pastry show ! You are hysterically funny and with the UK falling apart, Ukraine being bombed to pieces, China in a mess,and the Covid still producing variants your show was a delight of escapism ! ❤
You said it!😊
I^m in Alberta, Canada. 😱
You did a fantastic job, Jamie! They both look delicious. RIP pizza spatula. Reunited with Scott the Snail in the great kitchen in the sky.
🙏
Pretty sure a pastry sheet is a canvas type cloth.... you flour it and do final shaping, makes it easier to move to baking sheet....
PS rip Scott.....lol
They look like something from a bakery......excellent job! You keep getting better & better.
This is a Julia Child recipe... he's getting butter and butter
I like that you used the phrase “here’s the dealie yo” more than once in the making of this video 😛Just another reason to love this channel!
I've always spelled it "dealio" ! I love!
Of course I like the recipes and enjoy the way you deal with them, but I sew and I can't help but love your aprons. Love them all!
An apron is just a cape worn the other way around....
Full marks making that puff pastry. I think you did really well and it looked perfect once the two dishes were ready to go. Looked even more fantastic when baked. You said at the end it was like a turnover. That's simply the more modern name for what you produced. 10 out of 10. You definitely nailed it!
congrats on going over 100K subs!!! On to half a million!!! Simply LOVE your work!! Such creativity! Thanks so much for all the effort. Very much appreciated.
This episode reminds me of the children’s story The Little Red Hen.. the synopsis being:
A hen living on a farm finds some wheat and decides to make bread with it. She asks the other farmyard animals to help her plant it, but they refuse. The hen then harvests and mills the wheat into flour before baking it into bread; at each stage she again asks the animals for help and they refuse. Finally, with her task complete, the hen asks who will help her eat the bread. This time the animals accept eagerly, but the hen refuses them stating that no one helped her with her work and decides to eat the bread herself. She then runs away with..
Lots of hard work with a great payoff.
👍🏾Awesome! Keep up the good work.
Excellent job on the layers!
I saw the bench scraper and was like "you go Jamie!"
I'll make peekaboo sometime this year.
I usually make them with pastry cream or with apples. A version with sweet cream cheese and peaches is also a family favourite.
Jamie, I discovered your channel a week ago and have been on a binge! Hands down my favourite cooking channel! I also have Julia's cookbook, enjoy cooking, but was always massively intimidated to try the recipes. You changed that! Thanks for the great content, you're one cool guy!
Same here!
i usually speed thru cooking videos but i enjoyed every second of this, particularly the mishaps. bravo! julia would be proud. bon appetit!
Your Julia Child baking endeavors are such a journey that I feel like are truly and authentically shared with us. I can feel all the stress, the tears, the joy, the confusion, and the triumphs as you take on these challenges. I love how you try so hard to just follow the recipe, come what may. And that you're just yourself while you do it. Thank you for your efforts! So much fun to watch
The reason for poking the dough with your fingers after each turn of folds is so you know how many turns you've already completed. It's a classic pastry technique especially if you're prepping a lot of puff pastry, it would be difficult to keep track of which piece has been turned and how many times. If your only doing one then its not really needed.
i stumbled over your channel by accident really and started to watch the episodes from the beginning. hysterical content and a joy to watch!!!! your "evolution" over time is really gorgeous to observe. my love for cooking started with my grandmother at the age of maybe 4 years old so i had quite the headstart to many others. and you doing it all by yourself (ok, google and a book^^) is really impressive! it is proof that EVERYBODY can learn how to cook. and you have definetly some talent. my favorite thing is to watch your reaction when you taste what you created. ❤ i hope you keep doing the cooking around the world thing, too. be proud of yourself!
My dad use to give me this pastry for breakfast on Christmas morning. I have always loved it and wondered what it was called.
I'm glad to know I'm not the only one who talks to my food!
I cuss out every piece that drops on the floor! Lol
Looks delicious! I've been suffering with COVID and your shows have been getting me through. They actually make me hungry, which is a miracle!
I love Julia but I love even more to watch your videos making Julia's recipes. Thank you 😊
Jamie, I'm not the only one who KNEW it was going to be great! I couldn't wait for you to try it. Well done!!!!!
You make me laugh, out loud and so hard!
I have great admiration for your bravery in attempting to recreate Julia's recipes. I know that I couldn't.
Your editor clearly has a lot of fun at your expense. Good on you for not firing them.
I can't believe you made your own puff pastry! Did it in culinary, what a pain....seeing u do it was better instruction than culinary school!! You just love what you do, its hows....I love what you do!!!
I have nothing but admiration for who you are in the kitchen. You are so "Warp 10" it seems that the kitchen is a safe-ish place for you. I just love it!
An excellent lesson in why everyone uses the pre-made puff pastry.
That makes actually drool. I love watching. I like the fact that you are learning and teaching at the same time.
You've really improved your puff pastry making skills since the mille-feuille. I would never try that: It's hard enough with shop-bought puff pastry.
That was admirable and impressive. And courageous. No doubt about that. You´re the best Jamie!
Refreshing to see that I am not the only one that has to speak it out loud, trying to visualize what this person is telling me to do with these recipes. I do that all the time. I'm so glad you include this stuff. So many content creators in the food industry don't do this! It makes your channel just seem so much more rtl!
This video has been an incredible inspiration to me! I am now absolutely committed to never bake, and for that I thank you.
You are amazing, I have been going back to your old videos and it blows my mind how much you have learned and tried and most of all accomplished! Better yet your still "real" and totally down to earth!
Mmmm...imagine adding some nice ham to the savory one. Or a chocolate-filled one. The possibilities are endless.
Cherries is great too :D
I absolutely adore the chaotic editing of this
Honestly if you just buy the puff pastry these look like a nice thing to make to take to an event. The cheese ones are delicious my mother used to make them all the time I think I'll have to give it a go.
Great video! I really enjoyed it. I tell everyone who will listen to check our Anti-Chef!! I learn so much more watching a newbie blunder through a new recipe than I ever learn from watching a seasoned Pro. My oven tends to burn things on the bottom if I use the bottom rack. I think you would have gotten better results if you'd baked your peek-a-boos individually. Also, I think you might scale back on the amount of filling.
Can you please try a Julia Child recipe for SCALLOPS? I've never tried her Coquille St. Jaques and I'd like to watch you attempt it. Like with so many Anti-Chef recipes, if Jaime can do it, I should be able to do it too!
Jamie, Julia would encourage you to use more flour on your surface to prevent risk to your dough. One of her guests taught me a wonderful trick! Buy a stainless steel shaker can about the size of a restaurant glass sugar jar. Put flour in the stainless can and you'll always have flour at the ready to quickly and easily add it where needed without getting it all over your hands. Yay for her guest!
I just made the Cream of Watercress soup and it was fantastic! This one will be next. Thanks for sharing your journey through Julia's books.
Hi there Anti-Chef! I made this today. I used strawberries and blueberries sliced up and marinaded in sugar, honey and a bit of lemon. Had it with whipped cream on the side. It's fuggin amazing!
I did some tricks with the pastry - I floured some plastic sheeting, then put the pastry between those sheets, folded the whole thing in half, then cut through the pastry and the plastic sheets with a scissors to make the lid - this seemed to be much easier, since the pastry was unable to stick to itself due to being layered in plastic sheeting.
Your editing is hilarious and your skills are badass!! These look insanely good and I’m going to make them! ❤️
I love how proud you are!! You’ve grown so much in your skills and it’s so wonderful to see!!
I think you did a really good job. They look amazing.
I also admire your tenacity and resilience in each video while being tormented by another recipe
OMG! Love your flashbacks and your slow mo comments, please never change your style!
You cooked that pastry beautifully. I'll take the cheese one!
my sister’s choir used to sell a commercial version of these for a fundraiser. dip the cheese one in marinara-SO GOOD
Hint: measure your rolling pin. Use data to estimate pastry size. Alternately: place measured masking tape on counter edge.
Love your vids!
I discovered your content a few weeks ago and what shall I say? I like your style, man! 🙂 Keep the recipes coming, Jamie.
'Not a good start, not a good start indeed'. I started cackling like a swamp witch at that!
Jamie, I do love watching your reactions to your own commotion, but watching your reactions to your own successes is even better.You are developing your sea legs kitchen wise, Cross hatch: vertical lines crossed with horizontal lines. Thanks for the video.😃
You know why I like you? Because you're not a very experienced cook. I've been dying watching you make puff pastry, you're giving me anxiety, but I think the internet needs more people like you posting their successes and failures for them to learn from. You make great content, you seem like a cool dude, keep making content like this. Posting your struggles and failures is incredibly helpful and useful to those learning to cook, and posting your successes gives us all hope :-) keep pushing yourself, you've got a fan here my friend, you just earned a sub. The more you challenge yourself (even if you fail), the more you help the rest of us learn and grow. You're quality, keep being quality
BTW, keep your puff chilled better, use more flour on your work surface, roll faster and less aggressively. You're awesome :-) keep up the good work
Actually laughed out loud with the sarcasm 😂 “This morning I woke up… really! Wow! Shocker! Good for you!” 11:23
the pointless finger pokes 🤷🏻♀️😂
omg the end result! drooling!!
measuring the dough with the measuring tape but also eyeballing other ingredients
The kind of food that our mom would tell us to go eat outside. The best kind of food.
As a young Chef at Savoy & Claridge i
made 'puff' everyday, still haunts !.
That was Julia “dancing” through the glass bowl on your counter! She is happy!
How I love everything Julia Childs. X Congratulations on two delicious 😋 peekaboo pies
I am 68 and have been cooking since I was 6 years old. I am not a "gourmet " cook, though. Watching you just might make me a bit braver and bolder in my cooking choices. Bon appetite 😋
Hilarious yet instructive/instructive yet hilarious. And a wonderful spoof of The French Chef herself.
Your pastry looked delish! All those layers... Great job.
So glad you're doing this. It's inspiring me to try cooking something adventurous.
We buy that at every supermarket where I'm from. Never thought about how much work goes into it. Looks great
Just had to say all your content is great sir..Watching you desend into madness thanks to Julia Child is just perfect lol..I don't normally watch people cook but you bring wit and a lot of fun to the situation..thanks for all the hard work..
11:50...I was just thinking when you had the sticky butter, "Flour the surface, dingleberry!" 😋
"Oops...I forgot to..." I only say that about 40 times a day!
This is really a great channel. Hard to be unique these days, but you nailed it! (in a good way)
Yes i’ve made with all American it’s fine!
I stumbled down the UA-cam rabbit hole and discovered your channel, flipped around a bit and every time you seemed to be in a different kitchen..I’m thinking Europe? But then you said “out” and I was like, nope, he’s Canadian! Then I watched enough to figure it “out”….as someone who cooks/ bakes alot I am sincerely impressed with your progress! Very entertaining, I’m hooked! The Joy of Cooking was my first cookbook, still have it, still reference it regularly! Bon Appetite