White Chocolate Cream Anglaise | Chef Jean-Pierre
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- Опубліковано 28 жов 2020
- Hello There Friends, Cream Anglaise is an important sauce that you need to learn how to make! It is used as the base of Ice Cream and can be paired along with so many different desserts to make dessert just that much better. Let me know what you think in the comments below!
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Gotta love a chef who not only tells you what to do, but also takes time to explain _why_ you should do so. And then does it wrong on purpose, to also show you how to fix it.
This man deserves a medal!
Having been a restaurant Chef for 30 years taught me how to cook but having been a cooking school instructor for the past 20 years taught me how to teach. If you understand the “WHY” you need use certain technique in the kitchen you will remember it and do it better!!! On that note, I'll take the medal....Thank you!!!😂😍❤
@@ChefJeanPierre I also love that you take the time to answer your subscibers!
And in between makes you laugh. Love that man.
@@mrSkandalpolisen Gotta love that guy!
Chef explaining ‘why’ is what makes me remember. I’ve been a home cook since I was 6 years old (am now 69 years) & his lessons are the best ever.
Chef JP is easily the most endearing man on Earth. God bless him.
🙏🙏🙏❤️
He's the Bob Ross of cooking. Makes it look so easy, but you know you'd just end up making a mess.
Thanks chef I love food with flavor and texture. I never go to restaurants anymore. It’s a waste of time preparing food with flavor and texture is so much enjoyable
I was a pot man , 45 yrs ago, only job was cleaning pots. You know it’s a busy rest. When they have one person to clean pots. If the chef see your clean pots hanging and the out side of the pot is dirty, the chef say to the sous get those pots down and have that pot man clean and he don’t go home until. So I’m with you keep the pots clean while you are cooking. Thanks for sharing this, see you next time.
I think every chef in the world one day washed pots! I surely did!!! 😍
My first job was doing the same at Chucks Steak house, La Jolla, CA, 1978. I learned that the culinary arts was not for me. Hope you are well.
Fun fact about vanilla:
Real vanilla and vanilla-extract does have small differences in flavor and taste.
But as soon as you heat the real vanilla above 45c, then the differences disappear.
No need to pay for expensive vanilla in food that is heated.
Love how you mentioned don't just follow someone's recipe because that's what it says, add ingredients (sugar) to your taste. 💫
It is so nice to listen to somebody who really wants to promote quality ingredients and cooking, but is still a gracious soul.
Thank you Chef JP.
I love this man, this is like the 6th recipe I'm commenting on, chef is not only great to listen to while I'm working, but all his recipes have been absolute winners with my girl. Thank you chef, love learning more from all your videos!
idiosyncracies* was perfect, your english is better than most natives ive met, Jean. Stay awesome my riend.
Chef is so right on that sugar levels are a very individual matter of taste. For example, I recently made a carrot cake with cream cheese frosting and the frosting called for 2 boxes of confectioners sugar for a large 3 layer cake. Good thing I tasted it after the first box was blended because for me, one box was too sweet with 2 packs of cream cheese & 2 sticks of butter, orange zest and vanilla. It was the best carrot cake and everyone loved it immensely and I never mentioned that I used half the sugar. To me, it was still VERY sweet!
I want to have that 'child' who makes Jean-Pierre's recipes :)
Dammit. Two weeks ago I thought I hit all the custard high notes- I made, for first time- crème caramel, stirred pastry cream, crème brûlée …. What the hell is crème anglaise!? Ahhhh! Ok ok, one more, let’s look and learn
Made this and added Kraken spiced rum. Put over your bread pudding recipe. It was fabulous. Thanks, chef for your lessons. You make cooking so much fun again.
Yes! I'm gonna sit down tonight with the family to watch this.
Oh Chef..your killing my diet..oh wait..what diet? Love your knowledge of so many wonderful dishes
5:03 He learned that from KISS😛
LOL love the personality. the obsessive neatness. LOLOL. This guy is my people!
ALRIGHT! been waiting for this!
A chiiiiiild could do it, no seriously!!!!! Pure Brilliance from this guy, Chef, Get back on the telly now!!
Why am I not getting notifications? Love your channel by the way
U are THE MAN my friend
You are a gem and your recipes are divine. Thank you.
My immersion blender is one of my favorite tools. I have a bad habit of starting something to thicken then getting distracted... and then it's clumpy. 🤷♀️ I am quite envious of the jackhammer sized blender you have...🤣
I made your onion soup recipe the other day, it was outstanding!!
Best chef ever and a great man!
“Forget to subscribe” god I love this man 😂😂
Chef. I feel validated as a dutiful, attentive, and regular viewer, (almost a student) because before any mention of your ingredients, I anticipated white chocolate and Kahlua> I look forward always to time to watch more of your videos!!!
I made this recipe with 2% fat milk and Grand Meniere and it taste amazing lol. Highly recommend this recipe for anyone who doesn't like a lot of fat. The Grand Meniere cut through the fat and make it taste so sexy. Thank you chef for teaching us how to cook w/o sticking to the recipe. The more I watch your video, the more I learn a about food and drinks (I did not drink until I cook with you lol. And you were right, god bless the people who doesn't drink. It's delicious lol). I have never felt happier. Thank you chef!
Up 11k subscribers since I started watching last week! Blow this channel up! The BEST chef ever. Such an American treasure. Yes France, we stole him!
Thank you so much!!! 😍😍😍
I like your way of explaining.
Seeing you are french is quite intimidating but listening to you, even a kid can follow your recipes
I bet , someone washed dishes for you , but you are kind , considerate and humble.
Stay blessed.
JEAN, YOU HAVE MADE MY DAY! IT IS OK TO BE NUTS AND NUTS IS DELICIOUS AND I'M KIDDING, ANYWAY , I REALLY ENJOY YOUR COOKING, CHIEF..
Good good Morning Chef Jean Pierre ~ I need to cool my Brain with sweet Eiscreme ~
Here we go ~ ✨️💅🏽😊💅🏽✨️
Chef, I made this and the bread pudding for my fiancé on halloween. She looooooved it, we loved it. Cooking is a gift that gives
The way you explain each and every step is just incredible. Massive respect from Pakistan 🇵🇰🇵🇰🇵🇰
You are the best 👍👍 thank you chef
Chef Jean, You are a solution to my all culinary issues i am facing as of these last few months, name it and you have guided me , be it a coincidence or a request i have put in which has been fulfilled.Thank you so much. God Bless you & your family, your wonderful team.
Dear chef, I am a mexican lady and ENJOY your videos for a few days, I like the way you explain and make me laugh, really you are a wonderful chef, my family says I am a great cooker, but I will soon surprise them with some of your recipes, Thank you so much
Thanks so much😊
Chef JP,
I made the white chocolate cream anglaise along with a berry coulis to go along with a chocolate decadence.
OMG! OMG! Can't say anything else...so easy and delectable!
Thanks for sharing!!
every time i see you Chef you put a smile on my face... not only with the sweet recipes also with the savoureuse ones!!! 😀❤️️❤️️
Yay it's Chef Jean-Pierre Day again!
Thank you Chef!
This chef is the best , I never seen a better chef 👨🍳 than this one in all my life thank you for sharing ❤️❤️
THANK YOU CHEF!!!!!!!!!
Thanks Chef.
Great recipe as always
Love the energy, video looks very good so far!
Chef. This is sweet!!!
I love watching his videos. He explains everything.
Love it thanks Chef!
Going to try this at the weekend. Cheers!
Always love CJP show. Most happiest cooking show
Well done Chef. Very nice
Thanks for the video! I love your cooking chef!
Thanks
Looks fantastic Jean-Pierre 😜 can’t wait to try it! xx
You make cooking fun.
Bonjour Chef Jean Pierre !!
I made the cream anglaise and added orange juice and orange zest to the bread pudding. It was delicious !!
Yes! I’m making this today! I absolutely love your work Chef!
Thank you so much for your recipe, Chef!!
Thanks for sharing
You make cooking so much fun
Thank you my favourite Chef, Jean. God bless you.
oh..!! my dad is going to love this recipe for a christmas dessert
I made this with the bread pudding, both recipes were phenomenal and delicious. Keep up the good work chef.
Love watching your vids. Been an avid subscriber. Love and Bulas from Fiji!
Mama mia what a chef! 😍
Merci. The best sauce!
Chef I wish I could cook alongside you. I enjoy watching your videos. Thank you for the wonderful recipes!
Oh my goodness-what a rich sauce.
Truly a simple dessert sauce to make-essentially vanilla egg-custard only made with cream instead of milk.
Added Kahlua to the Cream Anglaise sauce, and backed off on the sugar by half 💪🏻
Cut the top off a boysenberry muffin, heated it in the mw, and placed it upside down upon the sauce on the plate.
Made the strawberry sauce from the other recipe and poured it on top of the upside-down muffin.
NB added ginger syrup to the diced strawberry mix before blending-just enough to add a hint of zesty ginger flavour (2tsp).
What a cracking good dessert!!
Thank you for all those awesome ideas!!! 😍😍😍
I make this all the time now and put it in my coffee in the morning. Easy and delicious.
hello first of all ive made the chicken cord on blew and the lobster mac and cheese came out great so thank you here is my question do you make butter cream frosting do you have a recipe for it or a video if not will you do a video on how to make butter cream frosting?? thank you.
Nice. I'm going to make some and use it over some nice cut fruit.
Dear chef Jean Pierre love you're cooking lessons I hope one day I can attend one of you're looking for cooking shows I live in Australia
Le meilleur chef au monde
Just want to say your style is very charming and fun, i'm really enjoying the videos and will keep watching. Thank you for sharing the secrets with us!
Excellent ! My favorite with chocolate Éclair 's ! Merry Christmas to you!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
I came immediately! Sweet!!! 💖💖💖
LOL 😂
I am definitely going to try this with some Amaretto liqueur. And then put it over some puff pastry.
Ooh my goodness, one word
" Ice cream"
Oh that's 2 words lol
Yumm
Well, that is going on the Thanksgiving menu! Going to try it as ice cream. YUM!
you can poor this on to a rock and it will taste great!!!
"God Bless America" sign in the back... you can tell he is a patriot!
I am still and always will be VERY grateful to have had the opportunity to become an American! 😍❤
Amen to that. Hope the American dream remains.
@@ChefJeanPierre Glad to have you welcome.
@@richardcorsillo9819 Unfortunately dreams are just that, dreams. If you want an american dream to be reality, you have to live in EU. :P
bonjour Chef Jean-Pierre,
serait-ce possible de faire une vidéo de crème chiboust?
merci pour la vidéo et votre temps! 😊
Boss Chef💯
Amazing... You are right amount of sugar is personal...😊
Something sweet! Good timing, as it's getting cold out there
Just amazing.. I feel your a very patient teacher of your art! I'll put my life savings on the line that you've never thrown someone's "creation" in their face...
You are right I could never do that! 😍❤❤😍
Great American 🇺🇸 Chef
Thank you so much dearest chef JayPee 🥰😍 for teaching us how to make the crème anglaise... ‘ it is REALLY simple ☺️😉had no idea how to make this .. especially the ‘liquids’ you use😋😋.. it is great to accompany breadpudding and my brown aubainmarie christmas pudding. Formidable !!🥰💋💋
I am a dedicated fan til i cannot move 🖐🏽 hi 5😍
That’s how I make ice cream, good tips on the blender and white chocolate, I put a pinch of salt but not sure if I should, think it brings out the vanilla
I would love to know your secret for keeping your pots so shiny and clean.
I'm diggin' the videos! Would you suggest putting this with ice cream and your chocolate molten lava cake?
Ok chef you’ve convinced me to come stage under you for a few days! That’s that! 🤝
Thanks JP! I've been trying to make the Alice Medrich version work for a while but it just isn't a good recipe. But I've been using Tahitian vanilla ever since your clafoutis video. I can taste the difference for süüüüre.
You are like me, kitchen OCD! LOL 😆 I hate cooking in a kitchen with dirty dishes! Wash as you go! Clean as you go and you will be able to enjoy the meal when it's done!
I make this all the time as a dressing for my onyon
i have a shopping list going and making all Chef Jean-peirre's dishes! First on the list is to pick up a lot of booz!!! LOL