Julia Child's Orange Bavarian Cream | Jamie & Julia
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- Опубликовано: 24 янв 2022
- Perfect Orange Bavarian Cream from Julia Child
#juliachild #bavariancream #jamieandjulia
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ingredients: (Mastering the Art of French cooking vol.1)
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The sugar cube seems tedious but when you're zesting, get close and watch all that oil steal away into the air. Tip for potent lemonade - rub the sugar cubes over your lemons and dissolve in the water before you juice. It makes a world of difference
I think the more modern, probably more effective method is to peel the citrus with a vegetable peeler, taking off the outside layer, and tossing that in a container of sugar. Overnight the sugar will pull all of the oils out of the peel.
can I have your lemonade recipe? Please?
@@TheSanityMachine33 wash and thoroughly dry your 2lbs., give or take, of lemons (air dry preferred). Fill your favorite pitcher half way with water, take sugar cubes and rub over each lemon, making sure to plunk each cube into the pitcher when fully impregnated, until each lemon has surrendered their fragrant oil (lemons vary and may take several cubes to achieve extraction). After you have finished with each lemon, dont forget to dunk the lemon into the pitcher so you don't waste any sugar. Slice, juice and add to pitcher. Here's where everything starts to become a matter of taste. You want pulp? Add some. Add water and more sugar, if necessary, until you have that sucker pucker we all love. Make sure to leave the last sliced lemon in your pitcher for added appeal and flavor. Takes a little time (an hour or so) but it's far quicker than using a vegetable peeler and letting the sugar macerate the peels for a half a day.
@@pianistajs Awesome! thank you very much :))
@@pianistajs You’re brilliant. Seriously. Thank you very much.
One of my favorite desserts. Try making it with lime and tequila. No joke. It's really good.
Damnnn! That sounds phenomenal
Lime and tequila, now we're talking!
Lemon & limoncello sounds like it could elevate this, too, to lemony Heaven. 🍋
That sounds like a great idea and there might be many traditional drink combinations that would be wonderful.
The raspberry version of this with a splash of Kirsch in it is a killer!
I wonder what lusciousness might be possible by layering this and chocolate mousse!
You have described heaven
@@antichef I agree wholeheartedly!
In stemmed glasses, of course. Hmmm... I think you're on to something here!
I’ve actually done this - It is a great combinations and really works.
...Jaffa cake Bavarian cream mousse anyone?
LOVE HER !!!! she is such a Queen! I am currently reading her book about her life in France. I highly recommend it! Thanks for your videos.
that book is on my list!
Check out the book of letters between her and Avis DeVoto...called As always, Julia. Such a beautiful friendship.
Are you saying she's a Reptilian like Queen Elizabeth??? :O
Julia!!!
Pro Tip: Put a damp towel under the mixing bowl to keep it from moving around/tilting/shaking. I'm not sure why JC recommends the sugar cube. You can alternatley massage the orange zest and sugar together to fully extract the oils in the zest. But yes, one of the great desserts in that book. Well done!
I’ll for sure use the damp towel tip! Haha the sugar cube is a hot topic. When I made the crêpes suzette, I didn’t use a sugar cube, I did exactly as you described and it turned out the same
Luv it when Jamie yells "Order up;" and steps away arms raised.
That's a man who knows victory
Julia Child’s Orange Bavarian Cream
Recipe by Julia Child’s Mastering the Art of French Cooking cookbook
This beautiful cold molded dessert tastes just like a cream sickle! It’s creamy, flavorful, and light and worth every single step it takes to make it!
Prep time: 1 hour
Cook time: 3-4 hours or overnight, chilled
Total time: 5 hours +
Yield: 8-10
Ingredients
2 large oranges
2 tsp granulated sugar
1/2-3/4 cup squeezed orange juice from oranges
1 1/2 TB gelatin
7 egg yolks
1 cup granulated sugar
2 tsp cornstarch
1 1/2 cups boiling milk
5 egg whites
pinch of salt
1 TB granulated sugar
1/2 cup chilled whipping cream ( I used heavy)
1 tsp vanilla extract
Cooking Directions
The Orange Flavoring: In a small bowl, zest the two oranges and stir together with 2 tsp of sugar. Set aside. Squeeze the juice from the oranges and pour into a measuring cup to make sure you have at least 1/2 cup of juice. Pour into a small bowl and sprinkle the gelatin over the orange juice and set aside to soften.
To make the custard: Place the egg yolks and orange zest in a large mixing bowl. Using an electric mixer, gradually beat in the granulated sugar and continue beating for 3-4 minutes until the mixture is pale yellow and forms a ribbon. Beat in cornstarch.
Beat the milk in a thin stream of droplets into the egg mixture (you don’t want to scramble the eggs). Pour into a saucepan and set over medium heat. Stir with a wooden spoon until the mixture thickens enough to lightly coat the back of the spoon. Remove from heat and add the gelatin mixture right away, beating for a moment or two until the gelatin has completely dissolved. Rinse out the mixing bowl and pour in the custard mixture.
The Egg Whites: Using an electric mixer or the whisk attachment on your Kitchenaid, place the egg whites and pinch of salt into a mixing bowl, beating until soft peaks form. Sprinkle 1 TB of sugar over the peaks and beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the hot custard. Set the bowl over another bowl with ice and continue folding delicately with spatula while the mixture is cooling, to keep it from separating until the mixture is cold, but not quite set. Set aside.
Whipped Cream: With a whisk, beat the cream and vanilla until the cream has doubled in volume and the whisk leaves faint traces on the surface. Fold the whipped cream into the custard, until completely incorporated.
Using an 8-cup mold, like a bundt pan, pour the bavarian cream into the mold. Cover with wax or plastic wrap and chill in the fridge for 3-4 hours or overnight.
To remove the cream from the mold, dip the mold into very hot water for a few seconds and run a knife around the edge of the cream and reverse the mold onto a chilled platter.
Make it once a year for my birthday. Exceptional, exceptional dessert
Perfect birthday food
Great vid, looked delicious. My wife randomly looked up when you were struggling to unmold and said "He should use a warm damp towel on top of top. She's smart
It doesn't have the towering phallic charm of your chocolate mountain dessert or the croquembouch, but it does have its own delicious citrus aesthetic merit! Looks delicious 😋
That face you made when you took the first bite, it's like when I take a bite of a really really good cheesecake. Still such a joy. I've recommended you to my friends. I say to them "You gotta watch Anti-Chef, he's a hoot!" The Lobster Thermidor (or however it's spelled since YT won't let me spell it either way) is one of my top favorite of yours. What I really like about your style is you make mistakes and are not afraid to share them, and you keep moving forward. Personally I think it makes you more down to Earth.
Hi Jamie! I just discovered your channel today and haven't stopped laughing all afternoon! You are hilarious! I love your enthusiasm (bravery!) for trying new dishes, many of which are very detailed and complicated, and those 🤬 moments when you're missing an ingredient or two and have to "get creative." 🤣 Helpful hint: If you fold a towel and put it under your mixing bowl, it won't slide around while you're mixing.
I love Julia Child too and have read all her books. When my daughter and I were vacationing in Paris, we visited the building where Julia and Paul lived. We stood across the street looking up at the two floors where they had lived, wondering how we could slip inside that big wooden door to have a quick lookie-loo at the courtyard. Then the door suddenly opened and a young woman came out, looked directly at us and gave us a little smile like "Caught you!" I looked at her, gave her a shrug and said, "C'est la vie!" She laughed and gave a little wave as she turned and walked down the street. So close! 😪 I don't know if you've read Julia's book, "My Life in France", but it is timeless and one of the funniest books I've ever read. Her joie de vivre shines through on every page. We need more Julias in the world.
Re: To Wash/Not Wash Mushrooms My mother was 100% French. She and my Memere both always rinsed mushrooms in a colander making sure any sand/grit was removed, then gently patted them dry with clean cotton towels. As long as they are patted dry, they won't turn rubbery. She also cleaned the organic greens, radishes, leeks, etc. from our garden by soaking them in heavily salted (1/4 cup) water in a large bowl of icy water for 1 hour. Leeks, in particular, must be thoroughly rinsed, the leaves spread open, to get all the sand out. My mom would then rinse each lettuce leaf under cold running water then pat dry with a clean cotton towel. The salt kills any little gnats or tiny slugs that might be lurking in the furrows of lettuce leaves. The ice water also makes the lettuce fresh and crispy. I wash all produce by hand, including the so-called "triple-washed" lettuce. It still needs to be rinsed well because bacteria continues to grow on the lettuce as it sits in its container during transport and in the grocery store. The one time I forgot to do this, within 20 minutes I got terribly sick. I'll spare you the details.
I'm really enjoying watching you cook Julia's recipes. I've cooked probably two-thirds of them over the years. I love her soups too. My favorite soups are her French onion and lobster bisque. I had a bowl of French onion nearly everyday in Paris to see how various chefs made it, which probably explains why I gained 6 lb. in 10 days! 😱
Thank you again for creating such an educational and entertaining channel. Au revoir!
That looks delicious! 🍊 If I made it I would forget about the mould and just put it in some stemmed glass dessert dishes that I have, and garnish with an orange slice.
Stemmed glasses would be ideal. I really liked having it in the glass. I would skip the mould next time.
Great idea!
The smile of pure joy when tasting makes this video pay off, Jamie. And it's a great video before that. Thanks!
When you're buying oranges don't just look for a bright skin, feel for the heaviest ones. The heavier they are the more juice they have. This brought to you by my job of grocery picking for people (but more importantly, how I was told to pick citrus fruits). I must be good because I am often praised for my work by my customers lmao.
This has been one of my all-time favorite desserts since I was a kid. I’ve made it many times. Personally, I put the orange zest and sugar and a food processor and let it rip. I’m not sure if you’ve done it yet but my other all-time favorite dessert is Julia Child’s apricot sorbet.
You rub sugar cubes on the surface of an orange ( as you did in this Bavarois Recipe) when you make Crepe Suzettes. When you make a Bavarois always use Leaf(Sheet) gelatine as opposed to powdered gelatine . I think 3 sheets wasnt enough, I would have used 5 sheets in that recipe. ( In Europe the sheets are longer)
I must try this. Great as always Jamie !!
This dessert looks amazing! Keep cooking Jamie, I love it!
So much fun to watch.....love his approach to "lets just go for it".
That looks delicious. I’ll give this one a try 🍊
May have to try this one -thanks for the video
Cant wait to make this, honestly 😍
I like watching your cooking shows great work .😋
Interesting. Thanks for the video
That was the first cookbook my grandmother gave me in 1975. I cherish it.
mad respect for going through with that whole unmolding process!
Looks really nice
I made the raspberry cream for the holidays. It was very good; however, I have to say that orange is my favorite and I will be making that one very soon. Thanks for the video. I really enjoy them.
oh man that looks soooooooooo gooooooood
I just found your channel and have been binging your videos. I’m loving your style. I just made this and the suprêmes with mushroom cream sauce, and your videos were very helpful in helping me check my work and knowing what to expect. Both were excellent! This is indeed a heavenly dessert.
Happy to watch another upload :) I don't remember the last time I ate this delightful dessert, it's for sure very good and delicate on the palate!
Love to hear that. More uploads more frequently these days.
I've made the strawberry version of this, which was really lovely.
fantastic!
good job bro...looks 😋
I have actually made this before. It's the kind of thing that's easier to make over two days, and if I were to make it again that's what I'd do. But it came out very light and delicious!
You should bring on some friends or loved ones! And they could help you or joke around, having fun! Great show!
Yep I made this often as a kid and now I do a keto version of it-Love my girl Julia
What is your sweetener of choice for a keto version?
Can always tell when someone has extra money by the groceries they have!! Great channel, Jamie!!
I love Cointreau! Used it last thanksgiving to make some cranberry salad/relish. It was awesome! I do have to say I think I would have preferred this on thanksgiving instead. You could probably make larger one of these for the holidays using a mixing bowel. I think it would make great side dish.
I have visions of a colon-shaped mixing bowel and now I can’t unsee it! 🤣
I saw a Julia Child's cookbook - in Julia's kitchen with cooks and you inspired me to get it, also picked up a Daniel Boulud Cooking in New York, inspired by your current location of the big city
Pre-squeeze your oranges & lemons by hand with some pressure to get max juice. Also, remove the chalazae (the white membrane attached to the yolk) increases hardening in the mix. New follower, love the channel.
Hi guys, back in the 1970s I made the 4 Bavarian Creams...Chocolate Orange Strawberry and Lemon. I loved them all but the Lemon for me gets a slight edge. You did a wonderful job on this one...I would advise if you're going to unmold you should leave it overnight to firm up as much as it's going to. Glad you enjoyed it...creamy citrusy rich and paradoxically airy and light. One of my favorite mouth feels. Jim Oaxaca
Citrus flavors with butter and cream . . . mmmmmm! My favorite.
I'm def doing this with Lemon
That made me want some of that so bad!!!!!!!!
Oh, I used to make that for my kids a lot. I'd forgotten about it. (Only I used orange Jello 😁)
Hey, I have that same lemon squeezer!
It's like an Italian panna cotta. Yum.
How chaotic and relatable this channel is. 😅
I love ANYTHING orange…. But paired with Bavarian crème 🤤
This gave me Jesse from Breaking Bad vibes. Glad you started cooking different things Jesse
You can also cut your orange or lemon or citrus fruit in half and squeeze it with your tongs. If the fruit seems a little hard, put it in the microwave for about 15-20 seconds. Not long. It softens and you seem to get more juice.
At least that's been my limited experience.
Don't forget to roll them around a bit too. That'll loosen that juice up quickly... 👍
The best cooking series EVER..
Does your wife get to taste your creations..🤣
I’m intrigued by the knife
The ultimate sauce is mole sauce. I would very much appreciate you trying it. I believe a good one has like 30 ingredients and takes all day to make. Ive only had a great one once at Elvira’s at the border town south of Tucson.
Wow, Jamie - you are putting out a lot of content lately! I'm usually a chocolate gal when it comes to dessert, but I will have to give this one a try! Thanks!
Totally have. I plan on releasing more videos a week. I hope it’s not too much!!😅
@@antichef it's a fun surprise to find more videos from you, Jamie. :-)
I usually have my Cointreau served over ice, but I could get on board with this. Can you please for the love of what is good put a tea towel under your bowls, I have visions of your bowls flying around your kitchen 🤪🤪
Fast way to do this is to beat eggs with sugar and then pour slowly, dessolved, almost cooled jelly mixture; it makes an amazing, quick summer mousse if you add fruits on top😉
Heat the orange in the microwave for 1-2 min before juicing. The orange will give more juice.
Wrap a kitchen towel under the bowl, make like a little nest.. It will help you mix hands free! 🤗
Love you, your my inner fail! I do that alot. We are really good Jamie 👍
from what i remember sugar lumps were some what bigger than our todays sugar cubes and they had a divit down the middle
Has anyone else started yelling “order up!” When dinner is served 😉
ok so you need an "Anti-Chef presents The Greats - My Interpretation" series of great cook books, all of 'em, starting with "Mastering the Art of French Cooking, Julia Child - The Anti-Chef Interp"
cooking is like music/symphonic interpretation by a conductor; like taking something from the 17th century and each performer has their own way of presenting it but within the confines of the master. Many inspirations, many interpretations, based on a legend..
I love being this early. :)
Does rubbing the sugar cube on the orange peel really make that much difference as opposed to just adding the zest into granulated sugar?
If you place a kitchen towel under your mixing bowl, it will stay put 👍
Looks delish. Wonder if there is a veggie alternative to gelatine I could use as a substitute…?
Agar agar.
@@gerardacronin334 Really? Interesting, thanks. Does it create the same structure as gelatine?
@@paranoidandroid4956 I am not a chemist, but Wikipedia tells me that
“Gelatin is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken. Its chemical composition is, in many aspects, closely similar to that of its parent collagen.”
And
“Agar (/ˈeɪɡɑːr/ or /ˈɑːɡər/), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (Gracilaria) and "tengusa" (Gelidiaceae). Agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin.”
You’re welcome.
@@gerardacronin334 Thanks. Was referring to whether it creates the same food consistency (structure) as gelatine rather what its chemical composition is- but this is all very interesting regardless - thank you
@@paranoidandroid4956 Yes, they both turn your food into jelly.
I have never seen sugar cubes before? Where do i get them . This looks 👍
are you joking or serious?
A damp towel wrapped around the base of the mixing bowls will help stabilize them
I hope you are using organic citrus fruit if you use the peel
I tried clapping for a mixing bowl....and an anvil fell on my head like in cartoons!
F***!!!!
if you have any horsey friends, they'll be very grateful for the sugar cubes
Creamsicle on ‘roids! The BEST!
I love this one, it's kinda like petting my young cat till it bites and I toss it back.
came to the comments to see if some tw*t made a suggestion about how he could use the eggshell. so pleased no one did (yay team!)
what is with all the oranges??
fyi.....a sugar cube is actually a cube...ie equal sized on all sides. You did the right thing by doing two...... Australia has these 'half size ' sugar 'cubes' too!
I'm distracted hy the 1980s phone on the wall in the background 🤣
Metal molds would unfold easier as the transfer heat more efficiently.
“Sugar lump”😊
😋 ♥ 😂
ever thought about a damp cloth under your bowl ;-)
Good idea!
Next time soak a dishcloth in hot water and wrap around the mold after you inverted the dessert. 3-5 seconds. It will release the dish
Is corn flour cornstarch?
yeah thats what i meant there
Halving a recipe like this throws it off.
I’ve attempted this twice now and my custard becomes foamy. I don’t know why!
two things. Your cutting board, my face and Bavarian somehow implies booze . ... Aaaaand its there. My alcoholic ocd was satisfied. (I wrote this comment before the booze) heh
that first orange was way uder-ripe, so not much juice. you can tell (after cutting it) bc the white rind is so thick
I love recipes that be like "Rub the cube on the orange" then literally 5seconds later, "now dumb all the shit together regardless"
Also if someone ever reads this, dont cool down your cream, if you can let it sit outside for a few hours the colder it is the longer it takes to whip up
Pro tip: you can keep making the delicious Orange Bavarian Cream until the sugar cubes run out. Just kidding. I'm not a pro by any means.
Solidarity with my orange dessert fiend friends.
You know who you are.
✊🏻 (make sure to scope my orange cake and crepes Suzette vids!)
@@antichef Will do!
The way you handle the yolk,
I'm done, to top it all off...
we had to stiff pike territory
by now i'm finished!
Time to take a rest! :))
🌶️🌹♥️
for the life of me i can't understand the purpose of the sugar cube thing because the zest and some additional sugar is going in there anyway
Lol. Sometimes I just follow what Julia says mo matter what. But I’ve had a few people swear by this method. For both this and the Crêpes Suzette.
I do believe you extract more of the oil in the peel that way vs just zesting. Sometimes I do the sugar çube thing and drop it in my cup of tea -- or coffee. Try it with different citrus fruits, too. Lemon, lime, mandarine (is that tangerine in English?). Anyway. Use your ice cubes, Jamie! And thanks for the show! I learned to cook with Julia on b&w TV, still use her books, all falling apart on my shelves-- and I can't help thinking, watching you, Julia would love this kid!
Is it chiboust cream? Not bavarian cream
Buy egg separator. Very inexpensive. Every chef/cook needs them. I have enjoyed your true-to-life cheffery and wish you all the best.
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Stick a fork into the fruit when you squeeze it. You’ll get more juice.