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As a elder person I would like to cut of the dangling thing from your beautiful head. I do love your receipt so don't mind this old mother with a scissor ready when her son shows up with a crazy hairdo.

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Good to see you again Julien.........Love the cake............and hope youre doing great

veerrrry nice ;)

Beautiful. How on earth is it cut/served? Or does everybody just dive in with knife and fork?

😋🤤❤️

Yeahhh Welcome back julien

Jeez.. what a behemoth ! Still, I want to eat it all alone :D

Chef Julien nous avait manqué ❤❤

What a beautiful cake looks good enough to eat nice to be back for a little bit yeah

You are back!!! I was a bit worried… wonderful to see you and the cake is ❤❤❤❤❤❤❤❤❤❤

Beautiful

This made me so sad, I left North America and relocated to Europe 10 months ago. This is when I started watching your videos and learning to bake, I didn’t know you closed down, but I feel your pain. I had to do the same and re-evaluate everything in my life. I wish you all the best. I wish you success and health and prosperity. Hope you continue to make videos.

Nice Opinel knife I notice.

Chef, are you going for some lovely cheesecake and maybe those burnt basque ones .. yummy

yall, what is cream pat? ive searched for so long for the answer yet still nothing..

It's great to see you looking well. I love your videos, and your picalilly recipe is the best! Will try this one next.

Hi Julien We really missed your videos mate... You haven't posted anything in two months. I hope everything is okay for you all

julin can this be used for croissants this will be my 1st tine making puff

Thank you, Julien - I'm on it - pastries the weekend!

Do anything! Just keep doing it with that accent ❤!

I hope you happiness in your future life 🇦🇺😘

Hello mr Julien! mine ends up too thick!! I whisk it with some milk again to use it properly, it turns too thick that i cant even pipe it. What am i doing wrong? I surely dont overcook it and i do use the exact same quantities :(

They both looked amazing. Probably a good thing the dogs preferred the British version as garlic is toxic to dogs

So happy i discovered this channel! Can't wait to learn lots from you Chef!

due to health reasons I haven't been watching my youtube regular subscriptions and just saw this one. Julien, I have watched your channel for so many years and it saddens me so to hear about your business challenges. I personally am shocked that some of the food shows out there haven't snatched you up for a series or something. With your wonderful personality, knowledge, and humor you would be an instant hit my my eyes, you always have been to me. We wish you well over on this side of the pond and hope to see you settled in France and letting us know how you are getting on. Terry

Perfect!!! Thanks!

Would you happen to know the dimensions of the square you piped here with that quantity of egg white?

thank you for sharing your recipe

Hi Julian. Thanks for this recipe. Did you wrap the pastry when you put in in the fridge?

That's like a Tartiflette Beignet. Looks so good. Thank you for sharing.

Catching up with you, after a you being long lost and absent.

It is really sad to see you had to close. I always thought that i would visit you over there. I'm on the continent but as close as you are, your probably harder to reach there in France than in the UK. I learned how to make a lemon curd from you. The original video sort of disappeared. Your method was so unique and practical. You're the only one who has this method of melting the butter and sugar together before adding the other ingredients, no baine marie. But I miss the amounts of the ingredients. Now I have to guess. It's not the same as the other lemon curd you have on RUclips from about 6 years ago. I remember thinking, what a lot of sugar. And what a lot of butter. I think it was 500 gms of butter / 300 gms sugar, maybe more/ 7 eggs/ 300 gms fresh lemon juice??????. Well. I mucked about with the amounts and in spite of all the insecurities, it worked and the mixture didn't turn to scramble egg. It was so yummy. But it was missing knowing the correct proportions.

That was such a funny ( and informative) video.

Dear Julien, I lost track of you for a long time so I went searching RUclips for you. Eventually I did find you but it wasn't easy only to find that you had sold up (?) in the UK and moved to France. I couldn't find any details. Now I know from this video you are in the mountains of France. I just want to know if you intend going back to the UK? All the best. What's your son's name?

What a good little cook your sidekick is. You could fry the fish skin and either eat it or give it to the cat or dog.

ruclips.net/video/mVc4oW2OVhM/видео.html

ruclips.net/video/mVc4oW2OVhM/видео.html

ruclips.net/video/mVc4oW2OVhM/видео.html

Wow, amazing! I've only tried Bavarois from a Peruvian recipe that combines it with prunes and no sponge. I can't wait to make it. Thank you! ❤️

What a wonderful recipe! I've never seen this, and I love pickles. The little bit at the end when you tasted it was mouth watering. Thank you!!

Those baguettes look amazing! I want one of those bakers ovens :-)))

I've never seen horse radish that shape or with a black skin.

I love your videos there great

Another awesome recipe!! Would much prefer to hear your voice though instead of the music lol

Thank you for the masterclass! How far in advance can the Paris Brest be assembled please?

Well done

Hi Julien, I made this one last week - delicious! Do you also use a 2cm high tart ring here? It seems a little higher, so I was wondering 😊

Hi Julien, great video! Will you also do a video on how to (blind) bake the tart shell sometime? 😀

bonjour tu vieillis mais vite