The chocolate dessert you can't miss

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  • Опубліковано 12 лис 2024

КОМЕНТАРІ • 118

  • @dannyboyNS752
    @dannyboyNS752 3 місяці тому +219

    As a professional ice cream maker who makes large volumes of custard daily, here is a tip: mix your egg yolks into the sugar and then into cold cream and gently bring to temp (stirring constantly) until you reach your temp, then strain into a chilled bowl.
    As long as you are stirring and not heating too fast, you will never scramble your eggs. You will skip a step and save yourself dishes, plus you eliminate the risk of scrambling which even pros can mess up using the 'classical' tempering method.

    • @j.bradleyheck1589
      @j.bradleyheck1589 3 місяці тому

      Your abhorrent English is incoherent to the point where my head hurts😅😂😢

    • @RabidHobbit
      @RabidHobbit 3 місяці тому +7

      He does it this way to infuse the milk with the vanilla bean and then be able to strain it out. I am curious though if there's any noticeable difference in flavor between the two methods. If you're using a liquid vanilla, or extract, then I don't think there would be a reason to infuse, first.

    • @dannyboyNS752
      @dannyboyNS752 3 місяці тому +13

      @@RabidHobbit we use who vanilla pods and strain as well.
      If you cook it to the same finished temp, there is no difference in temps. One could argue you don't need to stand over the milk as you are heating or up before tempering the egg yolks - but milk has a tendency to go to a boil very quickly and, because of all the protein, will bubble up and spill over the top of your pot quite easily (and boiled then dried milk is a nasty mess to clean), so I don't buy this argument.
      Because you are heating your egg yolks more gently than with tempering, you can cook them at a higher temp with out them currdling and get.more of an edgy flavour of you like. For some of our ice cream flavours, that is a profile we want for others we go a longer temp.

    • @RabidHobbit
      @RabidHobbit 3 місяці тому +7

      @@dannyboyNS752 Interesting, thanks for sharing.

    • @maxineb9598
      @maxineb9598 3 місяці тому

      Teaching Grandma how to suck eggs.

  • @jasonbecker86
    @jasonbecker86 3 місяці тому +16

    Made this last night and it was pure joy. I thought Stephane was playing it up for the camera, but you will 100% make all of those noises when you taste it

  • @fbtexas
    @fbtexas 20 днів тому

    It is just perfect! My friends loved it! I’m doing this recipe on my dad’s birthday. Thank you so much for sharing this wonderful recipe! ❤

  • @fifthavenue8505
    @fifthavenue8505 2 місяці тому +6

    You teach very well. I was a pleasure to listen to your clear and detailed (important details) lesson. Thank you, custards are THE best dessert, maybe a few other deserts, like pie, cake, cookies, tiramisu, cheesecake, sees candies, ice cream, candied apples, and others ARE close! Thank you!

  • @rxah
    @rxah 3 місяці тому +10

    It comes from Belgium. Liège is a Belgian city.

  • @Hollis_has_questions
    @Hollis_has_questions 2 місяці тому +2

    Hi Stéphane, it has been a while since I’ve checked in. Congratulations on the beautiful cookbook, which I will definitely buy when I can. I love the bistro concept! With this recipe, though, I have a few comments:
    NEVER DISCARD A PERFECTLY FINE VANILLA BEAN! Once its seeds have been removed and it has been steeped to infuse a liquid, such as the heated milk/cream mixture here, just rinse it well and let it dry. It can be chopped or whirled into powder or, what I love to do, tossed whole into a canister of sugar to impart the heady aroma of vanilla into what will become vanilla sugar! The vanilla should last for at least six months (two years for me!), at which time the bean “carcass” can be ground into a fine powder to serve as a sort of ”fairy dust” to flavor the air of the room you’re in, or whatever you like.
    As a person who loves both yolk-based custards and white-based meringue cookies, merci bien for the aged egg white tip! I wonder whether desserts like this shouldn’t add just a pinch of salt to enhance the chocolaty essence? I love heat with sweet, so perhaps instead of salt I would add 1/16 t. of Urfa biber or Aleppo pepper to the custard. Or maybe more! Or use freshly-ground white pepper, my preference over black pepper.
    Thank you again for all your hard work in creating such a beautiful baby as the French Cooking Academy!

  • @m.macdog5113
    @m.macdog5113 3 місяці тому +4

    I love how you express your love for this dessert 😅

  • @fbtexas
    @fbtexas Місяць тому

    Deliciousssssss!!!! I’m making this today for my hubby.

  • @dougwallis5078
    @dougwallis5078 2 місяці тому +4

    This episode was great. That has to be my favorite technique! !
    Thank you!

  • @arnefredriksen3819
    @arnefredriksen3819 2 місяці тому +3

    Hello Stephane, a great dessert! Thank you for introducing us to many excellent recepies. Arne Norway.

  • @roxannedyerart
    @roxannedyerart 3 місяці тому +4

    Looks gorgeous 😋🥰 I'd love a flaky biscuit stick with that. Thank you!

  • @shayannesmith3953
    @shayannesmith3953 6 днів тому

    Chef, please accept my big hug and thank you!!!!💗💗💗💗

  • @GodsSparrowSpeaks
    @GodsSparrowSpeaks 2 місяці тому +1

    Thank you so much for this informative, simple, and DELICIOUS recipe. 🙌🏼💝💐
    Your frank presentation is refreshing! I laughed at your statement while stirring the custard; “…because things go from nothing happening to really really fast..” LOL
    So true!
    Thank you also for not speaking nor moving too fast, which makes learning difficult.
    Much gratitude! 💐
    I have subscribed
    Happy simple and delicious is a wonderful combination 💝

  • @jamesa7506
    @jamesa7506 3 місяці тому +3

    MMMMMMM!!!🤌
    A sprig of mint and a cherry placed on top would not only look pleasing but would taste amazing!

  • @haraldessert
    @haraldessert 2 місяці тому

    Oh, I'm definitely making this for my wife on her monthly chocolate craving days ❤

  • @keeptrying5962
    @keeptrying5962 3 місяці тому +3

    This will be fantastic, so beautiful. Thank you ! 🙌🏼

  • @redoorn
    @redoorn 3 місяці тому +2

    what a Great video. love your enthusiasm for your food and your spiffy spoon.

  • @hawkeyepierce67
    @hawkeyepierce67 3 місяці тому +3

    Merci beaucoup ;)!

  • @chandnibatra84
    @chandnibatra84 2 місяці тому +1

    Hey,Stephane! Can’t we prepare this dessert without eggs specifically with the custard powder? If yes, then what is the alternative procedure? Please reply.

  • @jeraldbaxter3532
    @jeraldbaxter3532 2 місяці тому

    Thank you!😊

  • @TululaTenant
    @TululaTenant 3 місяці тому +5

    It's a pleasure to watch chocolate melt - thanks. Like the detailed tips on how to eat it. 200 ml cream, or 20 ml? The video & recipe have a different measurements.

    • @khaelamensha3624
      @khaelamensha3624 2 місяці тому +1

      200ml 😉 Wish you a great moment enjoying your Chocolat liégeois 😂 Regards from France

  • @kevinwidner7629
    @kevinwidner7629 3 місяці тому +8

    Can you tell me more about the “aged egg whites” never heard about aging them for meringues before. Are we talking a day or two of aging or longer? Does that make the proteins dry some and work better like using cream of tarter or a copper bowl?

    • @karenwilliams4152
      @karenwilliams4152 3 місяці тому +1

      Me 2 please!❤

    • @ktwashere5637
      @ktwashere5637 3 місяці тому

      I've only ever heard that egg whites should be as fresh as possible!

    • @FrenchCookingAcademy
      @FrenchCookingAcademy  3 місяці тому +20

      It's a bit of a well-kept secret in kitchens, but yes, you can keep egg whites for anywhere from a few days to a week, maximum. These aged egg whites will yield better meringue, mostly because the egg whites are drier, having lost some water content. This, in turn, creates a tighter meringue, and generally speaking, the meringue also becomes more voluminous.

    • @karenwilliams4152
      @karenwilliams4152 3 місяці тому +1

      @@FrenchCookingAcademy oh marvelous! Thank you!

  • @Ppw1982
    @Ppw1982 2 місяці тому

    This looks delicious. I can taste that chocolate 😋. Thank you.

  • @Chris-op7yt
    @Chris-op7yt 3 місяці тому +1

    thank you. i cheated with powder custard and didnt have enough chocolate, so added cocoa and balanced with sugar. still turned out great.

  • @kostakis3
    @kostakis3 3 місяці тому +1

    Great recipe, thanks !

  • @moisescasalrivas25
    @moisescasalrivas25 2 місяці тому

    ¡Gracias!

  • @TheMrTomkennedy
    @TheMrTomkennedy 3 місяці тому +2

    Thanks

  • @DingusMcGillicutty007
    @DingusMcGillicutty007 2 місяці тому

    Thanks! Ć était très bien.👍👍

  • @jcourtmail9261
    @jcourtmail9261 2 місяці тому

    I will be making this

  • @borbetomagus
    @borbetomagus 2 місяці тому

    Thanks for this! Do you have any preferred brands of chocolate? I was considering making Chocolate Budino for an office party with a chocolate/coffee ganache topping, but your response to another comment convinced me try this instead. Maybe at some point I'll make pot de creme and budino too.

  • @opwave79
    @opwave79 3 місяці тому

    Thank you I for the tips with the custard. I always seem to curdle mine when it cooks. I suspect I let it go too far and it curdles.

  • @Sunshine-dw5cm
    @Sunshine-dw5cm 3 місяці тому +2

    So important - Always Sing while Cooking. 🥰🥰🥰🥰

  • @marybuford9591
    @marybuford9591 3 місяці тому

    Fabulous

  • @lauraturvill5878
    @lauraturvill5878 3 місяці тому

    Sublime ❤

  • @ericables6569
    @ericables6569 3 місяці тому +1

    you’re an excellent teacher

  • @Critter145
    @Critter145 3 місяці тому +1

    Excellent video! I can’t wait to make this at home!

  • @meysam9
    @meysam9 3 місяці тому +1

    Delicious and good recipe 😊

  • @ericables6569
    @ericables6569 3 місяці тому +5

    an italian luxardo cherry might be nice with that

  • @stefanwilman418
    @stefanwilman418 2 місяці тому +2

    This is the kind of dessert we need to see more in the average french restaurants, not the ever-present moelleux au chocolat and crème brûlée…

  • @tiffcat1100
    @tiffcat1100 3 місяці тому +4

    You said 200ml cream along with the (300ml) milk but the recipe shows 20ml cream ;) ❤

  • @dimphinapereira1502
    @dimphinapereira1502 3 місяці тому +2

    Yummy❤

  • @along5925
    @along5925 3 місяці тому +3

    I bet St. Valentine's day at your house is SOMETHING else! (Just sayin')😊

  • @lloix
    @lloix 2 місяці тому

    How long will the separated egg whites keep?

  • @lesliethiel1337
    @lesliethiel1337 3 місяці тому +2

    Eggs never tasted so good!

  • @lizzyfaire8857
    @lizzyfaire8857 3 місяці тому +4

    Stephane! Liegeois has an "e" after the "g"! Otherwise the "g" is hard.

  • @michaeltsirelson5388
    @michaeltsirelson5388 2 місяці тому

    Why not use bain marie?

  • @debradickinson161
    @debradickinson161 Місяць тому

  • @paulinegdemkowicz3261
    @paulinegdemkowicz3261 3 місяці тому +1

    Damn looks yummy 😋

  • @castaway123100
    @castaway123100 2 місяці тому

    Chocolate pudding.

  • @Jay-yr3kf
    @Jay-yr3kf 2 місяці тому

    We have this rare dessert in the states. We call it chocolate pudding.

    • @paigezander
      @paigezander 2 місяці тому

      Yes but most need jello to make it I like from scratch

  • @multipontushd4626
    @multipontushd4626 3 місяці тому +4

    You can also freeze it for ice cream

  • @WastrelWay
    @WastrelWay 3 місяці тому +2

    Cherry on top! C'est de rigueur, n'est-ce pas ?

  • @thofMay
    @thofMay 3 місяці тому

    20ml or 200ml of cream?

  • @brandonbudig4593
    @brandonbudig4593 3 місяці тому +1

    What is the texture like compared to budino or pot de creme?

  • @pizdamatii5001
    @pizdamatii5001 3 місяці тому +2

    if i wanted to add a dash of alcohol to the custard, like a tablespoon of cointreau, when would i add that exactly?

    • @VidkunQL
      @VidkunQL 3 місяці тому +4

      I am not a professional, but I would add it just after the chocolate, when the mixture was still warm and loose enough to allow easy and thorough mixing, but not so hot as to evaporate the alcohol.

  • @JigJagging
    @JigJagging 3 місяці тому +3

    In a pinch, I cheated when making the Liegois: I melted chocolate ice cream, added corn starch and put it back on the heat until thickened. Topped with whipped cream, and some chocolate shavings, and that's it!

  • @toddmeier9743
    @toddmeier9743 3 місяці тому +2

    I'm glad you're enjoying the hell out of it! Ha.

  • @tonistoian1480
    @tonistoian1480 3 місяці тому

    😋😋😋😋😋😋

  • @sixbeersdeep9915
    @sixbeersdeep9915 2 місяці тому

    Oh stop it 🤣

  • @christopherbeckerdite4273
    @christopherbeckerdite4273 3 місяці тому

    How many can this recipe make roughly? Also, I haven't received your email for this recipe yet?

  • @elliottbronstein1214
    @elliottbronstein1214 2 місяці тому

    Why can't you just make this sous vide or in a Bain-marie? That way the eggs won't curdle and you don't have to temper.

  • @maximilianmusterhans4659
    @maximilianmusterhans4659 3 місяці тому +5

    Why can't you fill it into the glasses when its hot and then let it cool in the fridge? Would save 1 dish.

    • @MDeLorien
      @MDeLorien 3 місяці тому +2

      Was about to say the same.

    • @keithonplay
      @keithonplay 2 місяці тому +1

      I guess it's useful if you're worried about thermal shock, I don't know

    • @Acheiropoietos
      @Acheiropoietos 2 місяці тому

      Because he is French, not American.

    • @maximilianmusterhans4659
      @maximilianmusterhans4659 2 місяці тому

      @@Acheiropoietos I guess he has a traditional housewife who does the dishes.

    • @ludwigvanbeethoven5176
      @ludwigvanbeethoven5176 2 місяці тому

      ​@@maximilianmusterhans4659...?

  • @sirinawaddington
    @sirinawaddington 3 місяці тому

    Just imagine this with Pink ❤️ Chocolate 🍫

  • @acaciomadeira5147
    @acaciomadeira5147 3 місяці тому +2

    Forgot a touch of salt would taste better

  • @Critter145
    @Critter145 3 місяці тому +1

    Nationalité française qui a appris l’anglais en Grande Bretagne?

    • @cryme5
      @cryme5 2 місяці тому +1

      Ou en Australie

  • @teridacktaljones4553
    @teridacktaljones4553 3 місяці тому

    🦝

  • @toddmeier9743
    @toddmeier9743 3 місяці тому +2

    Just for creativity...what would happen if you threw in the egg whites with the cream before mixing?

    • @Sasquatchseattle
      @Sasquatchseattle 3 місяці тому +5

      The mechanisms that allow cream and egg white to trap air when beaten both get messed up by the introduction of the other.
      Egg whites rely on protein to trap air - and fat inhibits the structure. Cream relies on fat to to trap the air, and if the fat is too diluted it can't trap air either.

    • @barryhaley7430
      @barryhaley7430 3 місяці тому +2

      What if you folded whipped egg whites into the custard?

    • @Sasquatchseattle
      @Sasquatchseattle 3 місяці тому +1

      It should make the flavor less rich and the texture more delicate. However, I've never gone through the effort to check myself.

    • @barryhaley7430
      @barryhaley7430 3 місяці тому +1

      @@Sasquatchseattle I suppose it would be a soufflé.

    • @kindabluejazz
      @kindabluejazz 3 місяці тому

      A professional ice cream maker posted above and suggested exactly that, claiming it makes it less likely to scramble the egg. Not sure all the 'theory' posted above, but the guy above says that's how he makes large volumes daily.

  • @nursultantulyakbaycats
    @nursultantulyakbaycats 3 місяці тому +1

    Liege is in belgium, not in france

  • @Critter145
    @Critter145 3 місяці тому +2

    Fuming? Steaming. Ça ne fume pas, c’est de la vapeur.

  • @JamesSmith-ui2hv
    @JamesSmith-ui2hv 3 місяці тому +8

    Make sure that is Halal in the Islamic Republic of France

    • @jamesa7506
      @jamesa7506 3 місяці тому +2

      I'll have it blessed by a rabi.

    • @JamesSmith-ui2hv
      @JamesSmith-ui2hv 3 місяці тому +1

      @@jamesa7506 Thank you , and an old fashion Catholic Bishop

  • @jonholland6067
    @jonholland6067 3 місяці тому

    Incorrect spelling it is liégeois not as you spelled on the video thumb name. Come on now!

  • @GodsSparrowSpeaks
    @GodsSparrowSpeaks 2 місяці тому

    Thank you so much for this informative, simple, and DELICIOUS recipe. 🙌🏼💝💐
    Your frank presentation is refreshing! I laughed at your statement while stirring the custard; “…because things go from nothing happening to really really fast..” LOL
    So true!
    Thank you also for not speaking nor moving too fast, which makes learning difficult.
    Much gratitude! 💐
    I have subscribed
    Happy, simple and delicious is a wonderful combination 💝
    I’m drooling 😋🥰🍫