I love learning from you, Julien! You make the impossible achievable. I hope you and your family have a wonderful Christmas and wish you all a very healthy and wealthy New Year filled with love and joy!
That was a great save 😅. The cracks are a part of its charm. Great video, loved it. I was going to make mine with toasted pecans but maybe I’ll try it with toasted almonds. Thank you for all the tips. Yum yum
I made it for friends yesterday. Everybody LOVED IT!!!!!! I had requests to make this together so they can learn. Things I could have done better: 1) dont pipe your meringue batter too thick. It has to dry up while baking those 16 minutes in the oven. Mine was a little too thick and after baking, it was sticky on the bottom. My pan was a little smaller and it made a difference. 1a) if you forget to put the almonds in the batter like I did, you can still put the almonds inside the merengue. It works and sprinle some almonds on top at the on when it is all rolled up. It works anyways. 2) I could have made it with half of the sugar. The meringue is super sweet. Too sweet maybe. 3) The whipped cream had to be very thick, not runny liquid. Mine wasnt thick enough and after refrigerating it, it started to run and made a little puddle of water. I think making a soft butter cream instead of whipped cream could have worked too and stiffened the roulade. Need to try it. 4) my girlfriend suggested pineapple instead of strawberries and lime drizzle on top. I think thats a great variation!
This is exactly me when im baking. I get the feelin that i was once a french baker in a former life that still overtakes me. I love this french chef...
Chief Julien makes baking so easy, he is so neat, and organize, and funny. A very simple baking kitchen, yet just get it done and don't have to talk too much. The meringue looks so yummy. I have to try this.
I love these guys, their interaction together. I love the way the cameraman gets right in there and up close, takes us to the oven to look along with Julien. I feel like I am in the kitchen with them. Thanks for sharing your talents with us Cameraman and Chef Julien.
Yum. Yum !!!! Thank you, Julien. You are the best. Le meilleur! I think Julien would excel at anything he puts his hand to. He’s got such a wonderful personality and great attitude.
I could watch him all day, I live in Phuket Thailand being close to the equator so many things are hard to make here due to the heat on average 20 - 35C and high Humidity usually in the range 75 - 95%. I have learned to adapt over the years and have been very successful making, sausage, Salami, Ham, Bacon, Pancetta etc. Julien has given me many ideas for future projects and to use my Charcuterie in different ways. I cant wait to watch the next video, fantastic footage and a great guy to watch he really enjoys himself.
Recettes qui sonnent juste, cuisinier qui sonne juste et ne retient pas d'info, un accent français qui me fait littéralement crouler de rire quand il parle anglais, mais j'imagine que les Anglais adorent. Et de la cuisine qui donne vraiment envie de cuisiner. Bonjour de Belgique, and keep it coming !
I tried this roulade today - well of course, I don‘t have the skills of Julien and by rolling it up the meringue broke here and there... BUT IT IS ABSOLUTELY AMAZING...!!!! 😍😍😋😋😍
Enjoy your humour and videos tremendously a lot of enjoyment watching you baking Can you tell me if when making Swiss and Italian meringues the eggs whites get pasteurised due to heating the sugar and egg white?
hi im jennifer from the Philippines i LoVED your show i want to ask Julien always using high tech oven how about some home baker like me what are the right temp to be use when baking Meringue Roulade....
As with separating the eggs, much haste less speed. But still, apart from that, great that you are sharing your knowledge and experience. Why do you feed the egg whites for meringues sometimes with sugar syrup and sometimes with Castor sugar and sometimes with powdered sugar?
Thank you for the videos, love them!! I have a couple of questions because I must make this in the spring, but have a couple of questions first. Because of the whipped cream, can it be refrigerated? How long? If refrigerated, will it make the meringue chewy and moisture spotted? How long before you need it do you have to make it? I mean, do you have hours after you make it or minutes?
I love this guy he doesn't try to be perfect, he's just so relatable just wonderful.
Oh yeah, as he says lol 😂
@@TheDunya1990 d
@@TheDunya1990 this guy is bit of a mess
I found this video 5 years ago. The roulade was a show stopper then and still is, today.
"So what so we do?" 😂🤣
This chef deserves a thumbs up! 😂😂😂
I love learning from you, Julien! You make the impossible achievable. I hope you and your family have a wonderful Christmas and wish you all a very healthy and wealthy New Year filled with love and joy!
That was a great save 😅. The cracks are a part of its charm.
Great video, loved it. I was going to make mine with toasted pecans but maybe I’ll try it with toasted almonds. Thank you for all the tips. Yum yum
Toasted almonds are so perfect, kindest regards John.
I made it for friends yesterday. Everybody LOVED IT!!!!!! I had requests to make this together so they can learn.
Things I could have done better:
1) dont pipe your meringue batter too thick. It has to dry up while baking those 16 minutes in the oven. Mine was a little too thick and after baking, it was sticky on the bottom. My pan was a little smaller and it made a difference.
1a) if you forget to put the almonds in the batter like I did, you can still put the almonds inside the merengue. It works and sprinle some almonds on top at the on when it is all rolled up. It works anyways.
2) I could have made it with half of the sugar. The meringue is super sweet. Too sweet maybe.
3) The whipped cream had to be very thick, not runny liquid. Mine wasnt thick enough and after refrigerating it, it started to run and made a little puddle of water. I think making a soft butter cream instead of whipped cream could have worked too and stiffened the roulade. Need to try it.
4) my girlfriend suggested pineapple instead of strawberries and lime drizzle on top. I think thats a great variation!
Gracias me podrias regalar la receta el tiempo de horneado y temperatura,muchas gracias
@@olgacortes1672 how are you Olga? Where are you from?
This is fantastic!!! Finally, a pro who shows how to deal with reality!
This is exactly me when im baking. I get the feelin that i was once a french baker in a former life that still overtakes me. I love this french chef...
Chief Julien makes baking so easy, he is so neat, and organize, and funny. A very simple baking kitchen, yet just get it done and don't have to talk too much. The meringue looks so yummy. I have to try this.
An amazing chef. I have never enjoyed a recipe video more.
Wow, thank you! Kindest regards John
I love Chefs that don't take theirselves to serious. This was fun to watch. Good job Chef!! :)
This chief is attractive because no gimmiky acting, just sincerity and enjoying his work and hard working.
Julien is the best!! I've made this dessert quite a few times and everyone always either wants more and/or wants the recipe.
wow chef Julien is so charming! Would love to spend my days in his kitchen just for his c'est la vie easy going-ness
8 years later this shows up! Looks wonderful,
lol love Julians expression when he flips the meringue and it cracks.. priceless
This chef is a perfect pastry chef. He take things a bit seriously and teach every thing briefly
Chef is just too funny. Wonderful sense of humour. 👍👍
I love these guys, their interaction together. I love the way the cameraman gets right in there and up close, takes us to the oven to look along with Julien. I feel like I am in the kitchen with them. Thanks for sharing your talents with us Cameraman and Chef Julien.
Yum. Yum !!!! Thank you, Julien. You are the best. Le meilleur! I think Julien would excel at anything he puts his hand to. He’s got such a wonderful personality and great attitude.
I could watch him all day, I live in Phuket Thailand being close to the equator so many things are hard to make here due to the heat on average 20 - 35C and high Humidity usually in the range 75 - 95%. I have learned to adapt over the years and have been very successful making, sausage, Salami, Ham, Bacon, Pancetta etc. Julien has given me many ideas for future projects and to use my Charcuterie in different ways.
I cant wait to watch the next video, fantastic footage and a great guy to watch he really enjoys himself.
Who said there was a crack in it!? Nothing like all that beautiful decorations that covers multitude of cracks/imperfections! Looks fabu-licious!!
I made exactly this recipe last weekend. Turned out fantastic. This guy is a really great teacher.
First video I saw of him I thought “ What the hell.. this guy is a mess and all over the place”… But now? I absolutely LOVE him and he is amazing.
You make an old bird happy with that accent and love your recipes x
Love this guy and his attitude and recipes!
Thank you nyingma Regards John.
TOPCAMERAMAN please question cane you speak french?????
TOPCAMERAMAN because i ve the defficulté to langue germany
Ched JULIEN PICAMIL makes Bake so fun and easy to learn. Love to see this guy.
It’s a BIG hit! Made it 2x already :)
Recettes qui sonnent juste, cuisinier qui sonne juste et ne retient pas d'info, un accent français qui me fait littéralement crouler de rire quand il parle anglais, mais j'imagine que les Anglais adorent. Et de la cuisine qui donne vraiment envie de cuisiner. Bonjour de Belgique, and keep it coming !
fantastic.. ..thank you .
Gilly wife of Mark
Just as light and delicious as you said it would be! Thanks for sharing!! -Memphis, TN, USA
Delicous !!!!! I made it with caramelized amandes and rasperry-chantilly. I like your pronunciation. Greetings from Switzerland.
Baby big mouth
I want a bite so bad! That was such a boss recovery! Julien you rock!
I have made this recipe many times!! Love it!!
I tried this roulade today - well of course, I don‘t have the skills of Julien and by rolling it up the meringue broke here and there... BUT IT IS ABSOLUTELY AMAZING...!!!! 😍😍😋😋😍
I love this guy! He makes me sooo happy!
Superb Julian !!!!! Thank you very much.
Fanstatic Menrique Roulade 💕 Greetings Kuala Lumpur Malaysia 🇲🇾
Going to try your. beautiful recipe…
Made this its outstanding
How am I just finding out about this guy?? Hes amazing!
chef julien u make such mouth watering dessert i love your tecnique an methods also your accent i am trying your recipe thank u so much
I'm making this for Christmas - yum!
I just love this guy, he makes me laugh 🥰 😅😂🤣😅😂😍
Accidents happen in the kitchen lol that's a good laugh though...!😂 he's so funny I love watching him.
Hilarious and masterful!!! I love him.
I like his style..good stuff..top .yet makes it look real and easy..great
I adore Chef Julien! He's so funny and talented.
I love watching his recipes it's look so easy
you are the star with sweet accent 🙏🙏
This is a bit like a Spanish turron. Great stuff.
It happens to all of us it looks fantastic.
This man is brilliant he is amazing pastry chef and good fun I laughed when he dropped it and said nothing happened so funny but brilliant
This guy is just awesome....
Very nice for making use of leftover egg whites!
Made this Meringue roll twice now...So good....YUM
Awesomeness ⭐️⭐️⭐️⭐️⭐️lovely done! Great sense of humor, thanks so much!
Laughed when you cracked it, thanks for recipe
J'adore regarder Chef Julien. Je vais faire ce roule bientôt.....
Chef! I️ made your roulade twice and it is the bomb! My co workers love it!
It looks delicious! Will definitely try to make it.
What a lovely human being!
Great recipe, that is going on the menu tomorrow, thank you!
One brilliant chef ..
Excelent!!! Magnifique! Magnifico!!!!!
👌 I am on my way to the kitchen 😋😃
Excelente recipe!!!
Julian you are SUPER ! ⭐️⭐️⭐️⭐️⭐️
wonderful recipe .thankx and happy cooking ))))))
I love this video - you are awesome :)
What an adorable Chef.
That you
Thank you.
Thanks again chef julien , I tried this desert and it soooooo delicious 😋😋
God bless and keep going 😀
thank you for sharing your recipes
LOVE this guy!!!
im inlove with the chef, his real and his cute
He sure knows his way around a piping bag
it's very delicious !!!!!!!!!!!!! thank you💗💖💕💓💜💟
Fantastic man!
Enjoy your humour and videos tremendously a lot of enjoyment watching you baking
Can you tell me if when making Swiss and Italian meringues the eggs whites get pasteurised due to heating the sugar and egg white?
Looks even more delicious as it is beautiful!
I love this guy.... good wrk ....tnkuuu
I love it😘thank you
Looks very good, he made me laugh haha
Love love love this
enjoyed watching him, adorable and oh yeah....yummie😀😊
I made it and it was perfect!!!❤❤❤
Oh, lecker, lecker! Coffee, here!
love what you cook
hi im jennifer from the Philippines i LoVED your show i want to ask Julien always using high tech oven how about some home baker like me what are the right temp to be use when baking Meringue Roulade....
Tres formidable. Boy a c'est tres heureux. Me parole pad france
What a fun video! :)
Fantastic Thanks
Reminds of Gateau Marjolaine..also made with a meringue
thank you good idea for desert pesach feast (no flour..)
It the yeast not the flour which is not allowed for Pesach !!! This is what I know !! although Im not Jewish !!!!!
As with separating the eggs, much haste less speed. But still, apart from that, great that you are sharing your knowledge and experience. Why do you feed the egg whites for meringues sometimes with sugar syrup and sometimes with Castor sugar and sometimes with powdered sugar?
I want a huge slice of this.
Is there a complete recipe you can share?
This guy is hilarious!! :D :D
Is that a convection bake oven? Or standard?
I wanted to know that too. It looks like a fan on the back when he opens it.
Thank you for the videos, love them!! I have a couple of questions because I must make this in the spring, but have a couple of questions first. Because of the whipped cream, can it be refrigerated? How long? If refrigerated, will it make the meringue chewy and moisture spotted? How long before you need it do you have to make it? I mean, do you have hours after you make it or minutes?
Amazing, thank you!