Such a legend of a woman. May not have been the nicest from all accounts but I think she was just passionate about what she did. Much more interesting to watch that many of the celebrity cooks today who feel the need to resort to gimmickry.
Well she was there when she was younger, her family went bankrupt due to her father's gambling. She sold make up door to door, then 4 husbands and kids...she made her own money.
She makes me think of Julia Child. Not because of any physical or personality resemblance. Just the same type of cooking show without so much editing. It's nice to see them making a mess like we actually do when we bake. Everything on t.v. now in days is so edited, so "perfected"...so fake.
Being an American, I've never seen this woman before, but she seems great. She sounds a bit like Bette Davis, looks like Rose Marie and does the work of Martha Stewart. She seems so knowledgable. Firm, but nice.
She was exceptionally popular in Britain from the late 50s to the mid 70s for cooking, very much like Delia Smith now (who has said herself that she has mildly moulded her own style of presentation on Fanny Craddock's example). Unfortunately Fanny died in obscurity, having been found living in squalor in her later years. Read about her on Wikipedia
Dear America. These are petit fours. Petit four literally means "little oven" in French and covers a range of items. What Americans call petit four is only one very particular type of them.
I know these as cream puffs or eclairs. Petit fours to me are bite sized layered cakes which is what I was looking for. However, now I want to try these.
TRAV1E5A01 These are glacé petits-fours, or iced petite-fours. Petits-fours are just small baked goods. The name petits-fours means "small oven." I grew up in France but I live in California now and I have noticed that petits-fours here mean small square cakes that are covered in fondant and decorated delicately. But both the American style and what Fanny makes here both qualify as glacé petits-fours.
Americans have Julia Child to thank for normal-colored food in that same era. :) I just wish cooks hadn't worshipped at the shrine of Escoffier then and had shown healthier choices.
starkrazi These indeed are petits-fours. In the US, a petit-four is a fondant-covered square cakelet, but in fact any small pastry or cake can be a petits-fours. These are petits-fours glacé.
There's an old saying, "The past is a different country. They do things differently there." This is 50 years ago. In another 50 years time, people will be looking back on us now and thinking we're insane too.
@@th8257 Definitely. Serving food in irregular ceramic dishes on bare tables at 3 star restaurants. Describing dishes in the menus with cryptic nouns like "veal - liquorice - moss". Etc. But mostly overconcentrating on stylish food in a world where people are starving, wasting produce and energy, overfishing the seas, keeping animals in cages etc.
Love how she bullshits her way out of the fact that she burnt them 😂
Yes, like that disgusting mincemeat omelette she makes where she says, if it looks perfect it won't taste perfect. Yuk!
Such a legend of a woman. May not have been the nicest from all accounts but I think she was just passionate about what she did. Much more interesting to watch that many of the celebrity cooks today who feel the need to resort to gimmickry.
Fanny was fabulous, a true British eccentric - God bless her!
I looked for years to find the companion booklet for this series and I finally found a copy on Ebay!
Good! I'd love to see this booklet she's referring to...
I found her ending very touching. She did understand that there was no money about and people were having a hard time.
Well she was there when she was younger, her family went bankrupt due to her father's gambling. She sold make up door to door, then 4 husbands and kids...she made her own money.
Yes it almost brought me to tears so heartfelt and compassionate not to mention understanding lolx ❤😀❤😀❤
Fanny Craddocks way of showing you how to cook & bake was class. Then again she is/was a classy lady.The old school ways are the best ways IMO.
I have the BOOKLET and it's just super .
I did actually make these Petit Fours last year and they were DELICIOUS!! They didn't last an hour.
Lamentable as a person but she is so good at what she does. In fact I find her rivetting and VERY informative.
oh and i freaking love all her colourful vintage tupprrware shes useing on her show
Still the best recipe for Petit fours I've made ...
Thanks a lot, clairefaerie for uploading this video. She is the best.
This video is amazing. She actually shows how to do things, ...even some mistakes. I'm soo gunna make petit fours now. Thanks for sharing.
This is what I call elegance in the kitchen.....now a days all you see is sloppy dress people cooking..
i loe it ,i thin shes great and the things she says are great :)
She makes me think of Julia Child. Not because of any physical or personality resemblance. Just the same type of cooking show without so much editing. It's nice to see them making a mess like we actually do when we bake. Everything on t.v. now in days is so edited, so "perfected"...so fake.
thats very funny!she cleaned the eclair with the j cloth!!
0:30
"SHIT!"
Am I the only one who found her description of pressing the eclairs hilariously Mont Pythonesque?
Being an American, I've never seen this woman before, but she seems great. She sounds a bit like Bette Davis, looks like Rose Marie and does the work of Martha Stewart. She seems so knowledgable. Firm, but nice.
ra86226 hairdo by Satan
She was exceptionally popular in Britain from the late 50s to the mid 70s for cooking, very much like Delia Smith now (who has said herself that she has mildly moulded her own style of presentation on Fanny Craddock's example). Unfortunately Fanny died in obscurity, having been found living in squalor in her later years. Read about her on Wikipedia
How does the season of the year affect the temperature inside your refrigerator???
absolutely beautiful, they look like little chocolates
Cooking in formal chiffon? I have a hard enough time keeping food off my aprons! How's she do it?
CelticLady44 What you need is an assistant to do the messy parts. :)
Time-consuming methods. The trouble is mass-produced éclairs simply never taste as good as home-made.
and now you can all taste Fanny's gooless buns at home
Wonder what became of 'Silent slave-girl' Sarah?
She's in the other oven because she dropped one of fanny's tupperware bowls
SPELLING CORRECTION: ANY FANNY GRADDOCK COOKBOOK. I REMEMBER I HAVE THIS COOKBOOK WHEN I WAS YOUNGER.
Dear America. These are petit fours. Petit four literally means "little oven" in French and covers a range of items. What Americans call petit four is only one very particular type of them.
I love eating creambuns in my altogether in the bath
I know these as cream puffs or eclairs. Petit fours to me are bite sized layered cakes which is what I was looking for. However, now I want to try these.
TRAV1E5A01 These are glacé petits-fours, or iced petite-fours. Petits-fours are just small baked goods. The name petits-fours means "small oven."
I grew up in France but I live in California now and I have noticed that petits-fours here mean small square cakes that are covered in fondant and decorated delicately. But both the American style and what Fanny makes here both qualify as glacé petits-fours.
The assistants never speak.
In those days if someone spoke on air, they'd have to be paid more.
Why does cooking attract Tyrants...lol
That's a very handsome man.
Americans have Julia Child to thank for normal-colored food in that same era. :) I just wish cooks hadn't worshipped at the shrine of Escoffier then and had shown healthier choices.
Cleaning it with a j cloth
Thats how you found your husband... like a lobster in a restaurant?
Blacklisted?
It's not petit fours, it's pate a chou.
Can we still get her cook books I live in Newport Gwent south wales UK and I would love to no
Hi fellow South Walean - Pontypool here
Ebay, there are lots of them😊
"Wrongly". An utter maniac.
Hygiene wasn’t her strong point
these aren't petit fours. these are eclairs/profiteroles or cream puffs.
starkrazi These indeed are petits-fours. In the US, a petit-four is a fondant-covered square cakelet, but in fact any small pastry or cake can be a petits-fours. These are petits-fours glacé.
They are petit fours. Just Americans get it wrong.
Hahaha I just can't stop laughing, they look awful! She was lucky to cook in the 60s 70s, if she tried in our days she won't go far!
There's an old saying, "The past is a different country. They do things differently there." This is 50 years ago. In another 50 years time, people will be looking back on us now and thinking we're insane too.
@@th8257 Definitely. Serving food in irregular ceramic dishes on bare tables at 3 star restaurants. Describing dishes in the menus with cryptic nouns like "veal - liquorice - moss". Etc. But mostly overconcentrating on stylish food in a world where people are starving, wasting produce and energy, overfishing the seas, keeping animals in cages etc.