Martha Stewart Makes French Classics 4 Ways | Martha Bakes S3E5 "French Classics"
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- Опубліковано 3 чер 2024
- Join Martha as she demystifies the techniques and recipes for four of her favorite French confections, including colorful macarons you can now make at home for a fraction of the cost of the patisserie price. Learn the secret to the decadent filling in a Paris-Brest and the scalloped shape of a madeleine, perfect with coffee or tea. Plus, a simple Breton butter cake.
#FrenchRecipes #FrenchClassics #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:43 French Macarons
07:45 Paris-Brest
14:19 Madeleines
19:33 Breton Butter Cake
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on / marthastewart !
This episode originally aired as Martha Bakes Season 3 Episode 5.
Full Recipes:
Madeleines - www.marthastewart.com/1067136/...
Breton Butter Cake - www.marthastewart.com/333917/...
Paris-Brest - www.marthastewart.com/1067138/...
French Macarons - www.marthastewart.com/1054104/...
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Martha Stewart Makes French Classics 4 Ways | Martha Bakes S3E5 "French Classics" - Навчання та стиль
as a French woman and a super fan of madeleines, I advise you to let the dough rest overnight (24 hours is even better) in the fridge, because what your madeleines lack is the bump that forms cooking caused by thermal shock. So you will have real French madeleines. enjoy it!
great point, I knew there was something missing... merci
@@zuzaninha You're welcome! the little bump is important 😊😋
@@CatGirl0517 it is important! That's the cakiest part lol
Lauren L. Brody,
Remember this is not perfect , nothing in this world is, also, I do see “THE BUMP”.
The camera would need to be angled sideways, but the image was taken from the top
Fact!
@@MP-ng1sc of course we have the right to make mistakes, and that doesn't mean these madeleines aren't delicious. but the bump remains essential in the Madeleine that's how you will find them in France. and here, in this video, we are talking about French pastry. The bump should be very visible. if you want to know more, look for the Madeleines recipe from Pastry Chef Philippe Conticini (he makes wonderful pastries) 😊
Martha is a national treasure! This woman deserves her roses!
I agree. She deserves a medal! 😊
I think your calling in life is to teach. You are such a natural
Master educator : now she can show off her knowledge & technique -an authentic educated real chef
It’s always amazing to me - watching Martha create these artistic, tasty treats. She remembers each step and as she’s doing those steps she’s teaching.
Keep the episodes coming Martha😃……loving this
I know right! me too girl!👍🍰🍪🍨🍩🍫🍧🍮🍞
Martha, your the BEST! I love that you are showing us how to make these beautiful little treats, they look delicious! and I love your baking shows. You relax me. That's why I love watching your shows. God bless you. 🍞🍮🍩🍰🍪🍧🍨🍭🍦🍫🍩🍪🍰🍑🍉🍒🍇🍞🍞🍞🍞🍞🍬🍬🍬🍬🍬🍨🍨🍨
Lovely compilation. I've never made a Breton cake. I think the little golden cows that thrive in the UK and France but don't do as well here in the States are the reason for the richness of European baked goods. Their milk is almost one third cream.
It's the cows hooves, which are similar to a goats, and these hooves inables them to climb up hills where the grass that they eat is different than the grass grown on the valley below. This grass on the hill develops into more cream, when the cow digest it..
Oh my, I love watching her cook.....she makes it look so easy....I love the Madelines....even purchased a pan to make them , it came with a recipe.but just haven't made them.....if you ever see them in the bakery, try one....but one will not be enough....at least buy a doz.....DELICIOUS.....and Martha's look even better than any I have seen in the bakery.....they are hard to find around here.....I ordered some once from a bakery that sells them , they send them by ups and they are fresh.....but a little pricey....but you can see why....I love the Marcarons too and they are pricey....but so worth it....
I wonder who Martha is baking for? You never see anyone there...I'm sure her housekeeper gets her share and Martha probably sends her home loaded down with these great things bake....the lady that does these dishes for her that must be a full time job.....her kitchen is so clean and everything is all ready to go when she starts to bake.....that's how the professionals do it and Martha is the best......she can outback them all....wonder if she ever entered her baking goods in a contest ? If she did for sure she'd take home the prize every time.....no use for anyone else to even try.....lol
Absolutely wonderful and I learned so much. Thanks Martha⚜️
OHHHHHHH, MYYYY❗❗❗ i am soooo very excited to make one or more of these beautiful pastries this Christmas for my family❗❗❗ Maybe they won’t ask me what they are called😂since my strong southern drawl mutilates their pronunciation😄… I’ll just call them “Martha’s Morsels!!!” Lol… jk🤣…… (i hope😂)… THHHHANNNNKKK YOUUUU♥
All of my favourites! Thank you
Yummy desserts! My favorite is French macaron 💕
Amazing, Martha. Thank you so much! Love all the wisdom you have and share with us.
Thank you Miss Martha Stewart for showing us how to make this delicious French pastries, I will definitely attempt to make them!
Delicious, lovely ❣ However, with you is to easy👏 Thank you Martha👑 I really enjoy😊 Have a beautifull week. God bless you🙏❤🎶😊
Love every recipe of yours. You explain so well and make it easy to follow.
Thank you Martha you are the best 👌❤
Love all your recipes Martha! Thank you👍
Beautiful ! Thanks so much for your teaching.
Such good instructions
Martha♡♡
You became my role model.
Thank you your wonderfulness.
She can do anything...so impressive..💯💕
THANK YOU MARTHA FOR THE RECIPES 😀👍❤
Many American bakers these days omit almonds from madeleines. I prefer it with almonds.
Thanks Martha! Delicious 😋😍
I am a great cook but totally intimidated by baking. You make it seem so possible, I will definitely try the French macaron!
Adore you Martha. Looking forward to trying these recipes
This looks so good!!
THAT's perfection!
They look so good.
Looks good and yummy with easy to follow recipe 😋
I love your recipes and salute you 🥰🙏🏻Thanks a lot dear for sharing your awesome recipes 🥰💞💞💞
Love it … thanks you
Love ❤️ you Martha! I am trying your bread today
Singapore love your baking recipes
Love❤️love❤️🎉🎉 french 🍪 cookies🥰🥰🥰💞💞💞
Madeleines are such a beautiful and delicious treat. I’ve made Rachel Khoo’s madeleines with lemon curd (you put a raspberry in the middle and after baking fill it with lemon curd), they are always such a hit and everybody is mesmerised, asking how I’ve made them...so yummy, mmmm! 🤤
So many failed attempt with madeleines recipes. Finally I nailed it with your method and recipe.
Fantastic! 😁
À la recherche du temps perdu, Proust👍 … and nice recipes!
Look very delicious 🤤 😋
You re the best Martha..... wish I will work for you
Amazing
a very good interesting presentation but can you please tell us the tempreture of the oven with degree centigrades.
Thank you
Miss Martha please Give an exact recipe for the Madeleines. I warmly welcome you from Poland 😁❤🍪
Hi I have so much trouble making macaroon I would try your recipe.
I believe one would have to order these kinds of baking pans online
I am trying your method.
Martha I have little confused last time when u make patashoe the consistency was little different and today what u make is thicker last time was little lighter and the macaroon after u pipe has to rest until the top has to be little dry can u explain to me u are the best chef. I love all ur baking I been so mani years watching ur program love u
I also noticed she didn't advised for the Madeleines batter to be refrigerated. And her Madeleines had no hump, you know the little hump they all have.
These videos are at the heart ❤️ a great series, featuring aspirational but doable treats. 🧁
I had no idea macarons were made with almonds!
My macaron have always been a variation of Brutti Ma Buoni (a rustic, Italian version of ground nut and sugar cookies). I will try these. Surprised that they didn't sit for 30 minutes to dry. Is that necessary?
yes! I think she does the rotation thing as a way to dry them up (¿?)
💕👍🌹☕☕😁🙏🙏thanks Martha Stewart 👍🙏💜
Yes she’s fabulous Beautiful!
Do you guys believe that Martha actually read “In search of lost time”?
Hi Martha! So I was wondering if I cud use normal almonds and then grind it instead of unskinned ones? And do I have to roast or blanch them? PLEASE ANSWER😍😇
Yes, you can use ground almonds as a substitute. And then you will want to blanch them for the French macaron recipe. 😊
Oh ok thank youuuu 😃
The perfectly beaten meringue...😊
YUMMY 🤤🤤🤤🤤💜💜💜💜
Maryland and Happy 😁
Hm 😋 super...
💟💯👏🙏את מהממת. From Israel
Your looking good 🔥🖐🏻
You are sooooo talented. I envy you 💞💞💞
Like beautiful very nice 👍 👍👍
😋😋😋
💕
😋
❤
❤️❤️❤️❤️❤️
😃
I have a confession to make.
While listening to the introduction, I misheard one of the French desserts.
"HAIRY BREASTS?!? Oh, wait. Paris-Brest cake! Oops! LOL. 😆😆😆"
Wowwww I like this channel so delicious
👏👍🏻
👌👌👏❤️
👍💓🌹💓🌹💓🌹
She sure is a good looking woman with alot of class
pate a choux is also used for beignets
What if we we don't have cake flour...
Nothing : cake flour is just T45 or T55 flour
🤗🇲🇽🎉💓
Satam
She didnt grease and flour the molds. She did it only to show with two molds.
After failing with this recipe twice I researched many other Madelaine recipes on UA-cam. First, the 7 minutes at 375° was not enough time, quite undercooked (my oven temperature was correct as per a thermometer in the oven), I researched every single Madelaine recipe on UA-cam and they all have baking powder and this has none, and a lot of them rest the batter for at least an hour in the fridge. I will give it a third try adding in some baking powder an letting it rest at least one hour for the baking powder to act. anyone else have this same problem?
Baking powder is not French
Also, your snarky comment is tacky.
those madeleines are flat
How beautiful you are!
Martha looks like she took a Xanax lol
She literally reads recipes and regurgitates them. Zero creativity.
Where are the nuts in the Paris Brest? 🧐 disappointed in you Martha
DON'T do the egg glaze -- it weighs down the puff. Mine came out half puffed. I'm pissed. Should have went with my instincts on this. I've made pate choux before. This was wrong.
www.theflavorbender.com
REASON 1
Chances are the dough was too wet and runny. When you pipe out the batter, it probably didn’t hold its shape. That means it has too little flour, or too much liquid in the form of water, eggs and/or butter.
REASON 2
Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. If they were soggy to start with, then they will not rise properly. But even if they do rise, they will deflate when they cool down, due to too much moisture inside the shell, especially if you take them out of the oven too soon. The shells didn’t have enough time to form a stable crust, so they collapse as they cool down.
REASON 3
You need to prick the shells towards the end of the baking time (and/or after), to allow the shells to dry out. If you don’t, the hot humid air will collapse the soft shell as it cools down.
So then what do you do?
Make another half batch of the cooked dough with water, salt, butter and flour (with no eggs!). Once you’ve made that part of the dough by cooking it in a saucepan and you have the right consistency, let it cool down (covered). Add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right, pipeable consistency. It always works like a charm!