recipe(it's halved and directions are changed a bit): -285g(bit less than 1 1/4cup) butter -113g(bit less than 1/2 cup) icing suger -7g(1 1/2 tsp)salt -90g(1 egg white) -338g(1 1/2cup) flour -about 1/2tbs. vanilla essence(extract works as well) or pistachio paste -chocolate may vary a looooot but a big handful or two for these measurements(plus u can eat the extra :) 1.(prep egg whites and butter beforehand and let them reach room temp. first) 2.soften butter in microwave (not too much 30sec-1min) 3.while butter is melting, mix icing sugar and salt. then separate egg whites 4.once butter is melted, carefully incorporate into sugar/salt with a spatula(or u can use stand mixer on very low speed). then use stand mixer on medium speed. 5.Once fluffy, slowly add egg whites. then, vanilla essence, extract, or pistachio paste 6. carefully, fold in flour(trust me u won't want to use the stand mixer for the first bit, it flies everywhere). finish with machine to fully mix in(5-15 seconds, make sure the bottom of the bowl is incorporated too) 7. pipe out mixture on parchment paper(star tip if u want it to look nice) 9:40-12:16 for demonstration 8.put in 160°C or 320°F oven and bake for 10-15 min (smaller cookies will take less time to bake) 9. while baking melt some chocolate in a double boiler (tbh it doesn't have to be milk) 10. after the cookies are done and are cooled a bit, dip in chocolate however much u want and finish it off with sprinkles, chopped pistachios/nuts, whatever floats ur boat.
I'm amazed by how great skills Julien have when he work so fast and precise with everything he bake. Great inspiration and as always a great video! Thanks!
I enjoyed the chef as much as I did the tutorial. Can't remember the last time I laughed this hard. If all tutors can be as comical as this, then nobody will fail exams...
Made the cookies and they were amazing. I was looking for perfect Viennois cookie recipe for a long time, and I am so happy that I found your recipes! Thank you for sharing it!
I bake this one today,it wss so good,not too sweet,just a very delicate yummy cookies. Everybody in my family love it. Thank you for sharing your recipes.
I was just looking to see how a cookie press works and I found this video. I love, love to see someone, anyone, who is an expert in their craft. This fellow lays cookies out on a tray with the precision of a practiced expert and I admire it greatly. Also, I like cookies.
Thanks chef julien I tried this recipe and it so amazing even my Japanese coworker loved this biscuit Keep making a video for your new recipe More power, God bless
Another great video. Thank you so much guys! Food and cooking is all about creating and sharing and eating wonderful things. The secret ingredient in every recipe is........Love! I am shocked beyond words to see that there are, apparently, 147 individuals (I can not bring myself to call them people!), who do not like this video. Seriously. What is wrong with them? I would love to sit down with them and ask them directly WTF is your problem?
Hi Julien! Thank you for the amazing recipe! I tried it but my cookies turned out little hard and coarse instead of having the airy texture. I guess it's because my egg white was too cold and not room-temperature-enough? I'm going to try again tonight with more luke warm eggwhite. Hope it turns out nice and airy!
as i heard he said the temperature was 175 degree... and the flour is Plain Flour. lol.. u pointed to the wrong corner, Chef for the channels.. it made me laugh at the end.. Fun n charming Chef ;)
Just wondering if the piped cookies should be refrigerated for a bit before baking to keep their shape? I see he didn’t need to but other recipes recommend this. Anyone try these?
Thank You John. I used to put mine in the freezer for 30 min and then Bake.. I like Swiss chalet milk chocolate and orange marmalade. Filling for the babies stuck together 😂❤🎉🎉
It's Viennese twirl. Not Sable. Sable is made with whole egg and granulated sugar. Best made with cake flour. Some lemon juice really helps lighten the flavor. Because there is no baking powder it's necessary to beat as much air into the batter as possible before adding the flour. I'm a retired French pastry chef.
please, do you know any wholesaler who supplies this block of butter, because its difficult to find in London, those i know supply only Margarine. THANKS.
icing sugar and corn starch can make such a mess..amazing how those 2 ingredients can be so messy..I love and use them both, but no matter how careful I am, always always somehow some way I will make a mess with those 2..
recipe(it's halved and directions are changed a bit):
-285g(bit less than 1 1/4cup) butter -113g(bit less than 1/2 cup) icing suger
-7g(1 1/2 tsp)salt -90g(1 egg white)
-338g(1 1/2cup) flour -about 1/2tbs. vanilla essence(extract works as well) or pistachio paste
-chocolate may vary a looooot but a big handful or two for these measurements(plus u can eat the extra :)
1.(prep egg whites and butter beforehand and let them reach room temp. first)
2.soften butter in microwave (not too much 30sec-1min)
3.while butter is melting, mix icing sugar and salt. then separate egg whites
4.once butter is melted, carefully incorporate into sugar/salt with a spatula(or u can use stand mixer on very low speed). then use stand mixer on medium speed.
5.Once fluffy, slowly add egg whites. then, vanilla essence, extract, or pistachio paste
6. carefully, fold in flour(trust me u won't want to use the stand mixer for the first bit, it flies everywhere). finish with machine to fully mix in(5-15 seconds, make sure the bottom of the bowl is incorporated too)
7. pipe out mixture on parchment paper(star tip if u want it to look nice) 9:40-12:16 for demonstration
8.put in 160°C or 320°F oven and bake for 10-15 min (smaller cookies will take less time to bake)
9. while baking melt some chocolate in a double boiler (tbh it doesn't have to be milk)
10. after the cookies are done and are cooled a bit, dip in chocolate however much u want and finish it off with sprinkles, chopped pistachios/nuts, whatever floats ur boat.
whoever sees this, your welcome
Thanks a lot
Thanks for this!
Thanks
Thanks
I totally love this dude and his accent.
and me
French accent ? ... je comprends tout !!!!
Theflower pour the flour😀😀😀
30 seconds into the video, and I love this guy!
I'm amazed by how great skills Julien have when he work so fast and precise with everything he bake. Great inspiration and as always a great video! Thanks!
Dude has serious skills. Could watch him all day.
I enjoyed the chef as much as I did the tutorial. Can't remember the last time I laughed this hard. If all tutors can be as comical as this, then nobody will fail exams...
Made the cookies and they were amazing. I was looking for perfect Viennois cookie recipe for a long time, and I am so happy that I found your recipes! Thank you for sharing it!
Hands down the best recipe ever👌♥️
Regards from India. 🇮🇳
Very fast, precise and super efficient. A joy to watch (and to listen to as well).
I bake this one today,it wss so good,not too sweet,just a very delicate yummy cookies. Everybody in my family love it. Thank you for sharing your recipes.
J'adore votre accent et votre méthode 😂😂😂 💖💖💖 ,
I love the english spoken by this cute young chef, mind you I like your "recette". Shall try it.
I was just looking to see how a cookie press works and I found this video. I love, love to see someone, anyone, who is an expert in their craft. This fellow lays cookies out on a tray with the precision of a practiced expert and I admire it greatly.
Also, I like cookies.
It's a pleasure seeing your skills.
Thank you very much happy Christmas regards John
Me encantaron....y la actitud del chef me gusto un monton...gracias...Chao
Love all your receipes. made your crossonts they turned out No.1
will try these tonight.
Thanks chef julien
I tried this recipe and it so amazing even my Japanese coworker loved this biscuit
Keep making a video for your new recipe
More power, God bless
The way you are piping that dough is so artful, I can't imagine being able to do that, I am not that graceful, I walk into walls standing still!
Like a mad scientist 🙃
Amigo 🍁 Qué buena pinta de galletas ..! 😍 me encantaaaaaa eres muy práctico en tu trabajo ...FELICIDADES 💖💙💚💛💜
everything about this video is addictive.......
He's such an expert he shaped the cookies so fast I was just admiring his speed. ❤️❤️😍
Bravo chef je vous l'a recette en français vraiment top 👍👍👍👍👍👍👍👍👍👍👍👍👍
Sablés viennois
570g beurre / butter
225g sucre glace / icing sugar
14g sel / salt
180 g blanc d'œuf / egg white
675g farine/ flour
Vanille/ vanilla
These look delicious! Thanks for Sharing❤️👍🏾
It’s really looking yummy God bless u and thank u
Another great video. Thank you so much guys!
Food and cooking is all about creating and sharing and eating wonderful things.
The secret ingredient in every recipe is........Love!
I am shocked beyond words to see that there are, apparently, 147 individuals (I can not bring myself to call them people!), who do not like this video. Seriously. What is wrong with them? I would love to sit down with them and ask them directly WTF is your problem?
Am I the only one here who's totally in love with this guy
What kind of Vanilla is he using..? the Vanilla here in Canada is alcohol water based , that looked almost syrupy like..would like to try that..
Vanilla paste.
Hi Julien! Thank you for the amazing recipe!
I tried it but my cookies turned out little hard and coarse instead of having the airy texture. I guess it's because my egg white was too cold and not room-temperature-enough? I'm going to try again tonight with more luke warm eggwhite. Hope it turns out nice and airy!
👍thanks from Australia 👍
thank you its very educational...and I inspired the way you moved fast...
Very talented chef very fast very precise and still can explain and joke
How can this chef do that?
Hi, all purpose flour for this recipe?
Can I add a little bit of baking powder?
It could work for you.
Bravo chef vous pouvez ne mettre la recette en français Svp merci👌👍
as i heard he said the temperature was 175 degree...
and the flour is Plain Flour.
lol.. u pointed to the wrong corner, Chef for the channels.. it made me laugh at the end.. Fun n charming Chef ;)
I bet he just woke up and went 'I want to bake some biscuits today.' and did it. XD Cool work!
Using the air gun is a new one on me. I like it.
Does anybody know that brand of chocolate? What is it called? Looks like great quality chocolate.
Yummo, love yr cooking skills. Will sure make those fir my kids.
I'm definitely going to make these ,yum x
Loving the Christmas tree x
Should I leave out the salt if Ibuse salted butter?
Thank you, what temperature should you bake the biscuits at?
Nice work. That was simple and easy. Thanks
OMG!!! i really like your work and your speed.also the recipe.so amazing thank you so much👌👌👌👌
I need that bag of chocolate
You can buy it here: www.chocolate.co.uk/products/valrhona-jivara-40
Thank you , very simple,very nice like your angel .many videos please.🧚♂️👌👍😍
What is the temperature in oven and how long will take thanks
What oven temperature please?
Excellent. How fast you made your biscuits unbelievable. I take so long in making mine. Love your recipes. 😍😍
Do you have any gluten free recipes for the recipes you make.
So glad I found your channel, you are so talented an very funny!
So nice biscuit ....
It's plain flour or self rising flour
Just wondering if the piped cookies should be refrigerated for a bit before baking to keep their shape? I see he didn’t need to but other recipes recommend this. Anyone try these?
You are very ridiquioule Chef!! hahaha j'ai bien rigolé merci!
100 /100. God bless you 😍
La Machine!😉😂👍, my Swiss boss called me that in 1984 to 87.😉😂😂
Very cool!
Thank You John.
I used to put mine in the freezer for 30 min and then Bake..
I like Swiss chalet milk chocolate and orange marmalade. Filling for the babies stuck together 😂❤🎉🎉
I used this one in our Xmas market everyone loved it so short and buttery
That piping ... amazing.
I love his accent!!
Thankyou so much, ✨💖💖💖💖💖✨
You are so welcome
Juste magnifique et délicieux 👍👍👍
Merci bien!. C'est formidable.
Is he still in business
Very tasty and very easy to do it God bless you
What a pro..👍
It's Viennese twirl. Not Sable.
Sable is made with whole egg and granulated sugar.
Best made with cake flour.
Some lemon juice really helps lighten the flavor.
Because there is no baking powder it's necessary to beat as much air into the batter as possible before adding the flour.
I'm a retired French pastry chef.
Your English with a French accent is so adorable ,
Please could you comment on which brand of chocolate chips were used?
Skvělý kuchař a skvělé video......Zdravím, Marie ...
LOL I like the special effects noise for the paddle he made .
HI chef,please could you tell me where can i buy the large block of butter you have used in your video ?
Hello Sajid, you can buy the butter from the whole salers hope tis helps regards John.
please, do you know any wholesaler who supplies this block of butter, because its difficult to find in London,
those i know supply only Margarine. THANKS.
@@sajidramjan123 Google it
Nothing like having all the ingredients right there ready to go.
من فضلكم أريد ترجمت المقادير بالعربية
. بياض بيض 180غ. طحين 675غ .سكربودرة 225غ. ملح 14غ. زبدة او مارغارين 570غ
+ فاني
Your awesome man I don't understand why you don't have more likes top pastry chef
Can I use margarine for viennese biscuits which flour is that are using rising flour or what
J'ai adoré 💘, bravo
Always fun to watch. :)
Thank you very much happy Christmas regards John
Thank You I tried the recipe it’s was a mazing
Amazing
Did you put baking powder
Hi can I bake the biscuits in cake tins?
une quelle temperature combien de temps au four ?????
how long did he bake them for. thanks
Preheat the oven at 160°c or 320°f and bake for 10 to 15 minutes.
Until they are golden brown, so be careful to watch the cooking.
Darlene Toope Qariu
How long do they keep in a sealed container?
What is the brand of chocolate that he is using. I can only see part of the spelling and i can't find it!
He said Valhrona in a very thick accent. Most likely a dark variety.
Very nice fast like a bullet train😄👨🍳
How many degrees baking these cookies?
Who is this guy? I love him hahaha
icing sugar and corn starch can make such a mess..amazing how those 2 ingredients can be so messy..I love and use them both, but no matter how careful I am, always always somehow some way I will make a mess with those 2..
Yumyum so nice biscuits
Very delicious ahlaa👍👍👍
Very Nice. Thank You.
I’m sure I’m going to try your recipe
Little bit overbaked... but very entertaining video. Thank you very much.
Lovely, my favorite biscuits. It was one of my Dads favorite.
I like the frenchy english you speak
Cook at 170 right?
Thanks for the valuable information further progress