Chocolate Mousse CAGE MATCH: Julia Child vs. Jacques Pepin vs. Thomas Keller
HTML-код
- Опубликовано: 6 июн 2024
- Get your first purchase from Blueland for 15% off by clicking my link www.blueland.com/antichef2!
3 legendary chefs, 3 chocolate mousse recipes. The rich decadent french dessert, 3 different recipes, only one winner! Julia Child VS. Jacques Pepin VS. Thomas Keller.
00:00 We got ourselves a Cage Match!
01:24 Julia Child's Recipe pt 1
03:43 Blueland
05:05 Julia Child's Recipe pt 2
09:25 Jacque Pepin's Recipe
16:20 Thomas Keller's Recipe
20:49 Review time w/ Special Guest!
🚩Support the Channel on Patreon!
/ antichef
🚩I'm on Instagram
/ antichefjamie
Amazon Links: (As an Amazon Associate, I earn from qualifying purchases)
Cookbooks used in video:
🚩Anthony Bourdain's Les Halles cookbook: amzn.to/46LWJcW
🚩Thomas Keller's Bouchon:amzn.to/3ZyBdXi
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
(As an Amazon Associate, I earn from qualifying purchases)
Music: www.epidemicsound.com
#jamieandjulia #juliachild #antichef #thomaskeller #jacquespepin #chocolatemousse
Recipes:
Julia Child's Chocolate Mousse:
(6 to 8 servings)
4 egg yolks
3/4 cup instant sugar
1/4 cup cup orange liqueur
6 oz semisweet chocolate
4 tb strong coffee
6 oz or 1.5 sticks of softened unsalted butter
optional: 1/4 cup finely diced glazed orange peel
4 egg whites
1 tb granulated sugar
1/4 tsp cream of tartar (my call!!)
Jacques Pepin's Chocolate Mousse:
(6 servings)
1/3 cup sugar
4 large egg yolks
2 cups heavy cream
10 oz bittersweet or semisweet chocolate, melted
2 tsp cognac
Thomas Keller's Chocolate Mousse:
(8 servings)
4.5 oz bittersweet chocolate
2 tb (1 oz)unsalted butter, diced
2 tb espresso
1 cup cold heavy cream
3 large eggs, separated
1 tb sugar 
Развлечения
I love when guys turn into walking heart eye emojis around their person. It’s adorable.
Irk!! So cute 🥰
He always does. His reaction to her in the cronuts episode made me watch that portion 4 times 😂
@@sushreeshashwata It’s just so cute I can’t deal!
I thought they were just roommates and he was 🌈
@@mattheweagle223 Idk about his sexuality, or if it matters, but he's referred to her as "the woman who lives in that room" as in a roommate.
The cage matches might be the best series on your channel!! It's so fun to see all the different methods the chef's use when cooking.
Three times the fun
I love these too
I read the thumbnail as "killer vs child vs pepin" and I was like damn that's an extreme match
AINT NO WAAY LMAO
🤣🤣🤣
I'm dying with this comment 😅
Cage match between Julia Child and Convicted murderers' recipes? That could be a video idea!
I LOVE the cage matches Jamie and having Kristie join you was definitely a bonus! Love seeing her honest opinion, it shows all over her face!
Agree great to see Kristie, but it's you, Jamie, who draws me back every episode! Love your honesty, tenaciousness, humour and caring attitude. Thank you.
This episode brings me straight back to culinary school. When we learned how to make custards, mousses, and creams, our instructor mandated that we all had to whip cream and egg whites by hand at least once. We had mixers, but she insisted we do it by hand first to fully appreciate the process. Good times. 😅
I always whip cream by hand with a whisk, takes 3 minutes and much less washing-up.
You had an excellent instructor! 😁👍
Mine had us emulsify oil and sugar for carrot cake. By hand. Never doing that again. But I would make someone else do it 😂😅
@@philbisi2057I once asked my son (pastry chef) if he used an electric mixer? He said, “as long as there are younger people who want to learn how to do it? No way.”
It gives you an appreciation for the craft, and modern tech.
When using the Granny, what you actually get are Twin Peaks. That earns David Lynch’s seal of approval!
the addition of "damn fine coffee" helps
@@michaelcoyote Ha! Indeed! ☕️
🫡
That was fun and inspiring. I'm so glad "the girl in the other room" joined you, she's a doll.
I'm sorry I've always tried not to be weird about the relationships youtubers have but the way Jaime looks at Christie is just so so so sweet. Dude is the dictionary definition of smitten and it's adorable to see.
Smitten is the word of the day!
His cadence totally changed when she walked into the room. Absolutely smitten!
When I worked in a dessert bakery 30 years ago, we always used a medium/large whisk to incorporate the eggs into the chocolate, as well as folding in both the egg whites & whipped cream. It allowed the mix to remain airy and not get smooshed down like a spatula tended to do. Great show!
True. And when Jacques writes something like “whisk the yolks together with the sugar” he means something much more vigorous and incorporating more air than does Jamie’s gently stirring with a whisk.
Great suggestion! Thank you.
Thanks for including the broken/failed case - it's actually helpful to see that "tedious" steps like tempering the eggs actually make a difference and are not "merely" traditional.
One of the things I learned from a Japanese cookery channel is that you want to whip your egg whites at medium speed only in order to ensure a very finely textured foam that can withstand being mixed with heavier ingredients without becoming grainy. It will take substantially longer, but the result is a much more stable egg foam with a silky smooth texture. Also, a hand mixer is preferable to a stand mixer for that method.
Julia Child really does a good job with classical French cuisine, as her recipe legitimately is the essential chocolate mousse. Whenever you begin adding dairy into chocolate mousse, it treads a bit too close to becoming a ganache, which is what happened to the recipe from Jacques Pepin. Particularly the first take which started to seize. The way that dairy fats and proteins interact with the chocolate leads to a denser, stiffer mousse that doesn't have the correct mouth feel, though the dairy does go a long way to tempering the bitterness of the bittersweet chocolate. Thomas Keller's recipe just isn't focused enough on the chocolate experience, which is why it loses out to Julia Child's recipe, even though it also has a silky and light mouthfeel. Sometimes there's no need to fix what isn't broken and her most classic of recipes really does the trick.
Never realized how tall Chef Jamie is until the Missus stands at his side.
- yes! I was also surprised. Thought he was 5 feet tall before this video
You can see how tall he is by the way he uses the cabinets over the microwave.
I sure notice it now. But he always seemed shorter before. It's a perception thing I guess.@@donnaburkett7854
She also seems to be a touch on the tiny side 😊 The same thing happens to me, I make every one look tall 😂
At 7:00, you almost single-handedly lifted that solid brick of a Kitchen Aide mixer --while it was running--keeping it level, and talking to camera. . . and you set it down like a baby?!! How strong ARE you, he who summons bowl from heavens?
He's as infinitely strong as he is infinitely beautiful 🥰 honestly a perfect human being, in every way possible! What my grandma would have called "a very sweet boy" but also obviously talented and ferocious in attaining skills. The perfect dude, in short
we love the cage match and we love Christy! She adds a certain je ne sais quoi!
Great to formally meet the girl who lives in the other room. Loved the cage match!
She's in plenty of the older videos! Always nice when she pops in.
@@rickdickerson4502 Very attractive lady, with a great sense of humour.
@@marshabailey1121 Her hair color needs to be something that matches her complexion. This color doesn't work.
@@englishatheart She's like me; in between hair appointments. Sometimes you just get busy.
Tell me you're a newbie without telling me you're a newbie.
You can put granulated sugar in a blender for a few seconds to make super fine sugar.
For many years I've used a blender on several cups of granulated sugar at a time, running the blender until the sugar is nearly like baby powder, then storing it (labeled as "10X Sugar") in a 1-quart canning jar. Sugar, as y'all should know, _KEEPS_ FOREVER, so the "Superfine Sugar" is always in my pantry, & ready for use.
One thing that people have to understand is that Julia Child's recipes are not her own. She studied and apprenticed in France and learned recipes that took hundreds of years to perfect. Her mission was to bring French cooking to American households in the language Americans understood, which was never done before. The recipes in her first book can be found in the French cooking bibles by Escoffier's 1903 Le Guide Culinaire and its follow-up by Saulnier in 1914 Le Répertoire de la Cuisine.
She was a genius
OMG! It Christie! Hi Christie! 👋
I when I first started watching Jamie I went back to the beginning of his channel and loved how you were so honest in reviewing his cooking! I miss seeing that part but understand you either don’t have time to do it or are camera shy!
Hope we see more of your special appearances in the future!
Don’t you think Jamie does such a great job now? I’m assuming off camera you get to eat what he makes!
Maybe no on the camera shy department. Just no time. Remember she's gotta "bowl me" from above. 🙄
@@algini12honestly i've always assumed he just throws the bowl up and cuts so that we only see it dropping in lol
@@missjuliapepperoni LOL, maybe, though the editing would have to be less seamless than what I'm seeing. It's perfect, which means there is a real drop happening. There's no movement in the editing process that I can see. 🤫
It’s almost like he’s a professional visual effects editor with an IMDb page and everything, or something. 😂
@@algini12 Jamie’s a trained and experienced videographer. His outstanding skills show here.
Omg when I was young and inspired by all things French, I repeatedly attempted one of Julia’s mousse cakes ! it was “le gatesu victoire su chocolat mousseline”. I just loved saying it….. Through my attempts, everything possible eventually went wrong.
But did you get a win at the end !!
@@sushreeshashwata of course!!!
I LOVE when Kristie, your #1 queen, joins as your special guest. You two are so cute together; the love definitely translates.❤
Me too! They are so adorable together. I wish she was part of every taste test like in the early days of the channel.
Christy (Kristi/y?)knows which assignment to sign up for!
that picture of julia with her knife and a crown…perfection
Regarding the help of kitchen gadgets like The Silver Fox (jump!), I think it makes a lot of sense to guard your longterm physical abilities to cook like you do. You could whip by hand, but you're making 3 chocolate mousses in one day. Machines are made for mechanical tasks that require human eyes and supervision. Good choices keep us healthier even when the food is not. Thanks for the video!
These cage matches are great! Thanks For this ! Love chocolate 🍫 🍫 🍫 🍫 🔥🔥🔥🔥🔥
Many, many years ago I did something REALLY weird - I got LAZY! (Actually, I was awaiting surgery for bilateral carpal tunnel decompression.) Instead of using 20-30 scooping motions with a spoon or spatula to mix whipped substances into other things, I switched to using a WIRE WHIP instead, and reduced my wrist motions to only 4 to 6 "twisting" motions. *IT WORKED BEAUTIFULLY!* (.Also, my carpal tunnel surgery went wonderfully. 👍🤗 )
*You each might give this technique a try sometime, as you might just find that you like it!*
p.s.s. the cagematch episodes are fkkn so great!! i love the comparison. it really helps you get a feel of the difference between the chefs, their methods, and the way they think. (for instance, pepin has an old video up on crepes that is AWESOME. no waiting, instantly make. sometimes you need quick, you know? they were my first ones and they were so good, so easy.)
I feel like Jacques' would be a fantastic *filling* mousse, something where the additional density would be a benefit because of the weight of stuff around it. Especially since at least one fail-state of it, like you produced, would probably still be fine layered between cake or something.
Very good point.
I always prefer the egg white based chocolate mousses to the whipped cream ones myself as well. The fluffiness of the egg whites really makes a massive difference in the eating experience, but I can totally see your point, if the mousse is more of an ingredient than a dish.
I make Julia Child’s mousse every Christmas and this video makes me feel good about my recipe choice!
Wonderful as always. TIP: (If someone hasn't already mentioned this) you can make your own super fine sugar by putting regular sugar in a food processor and whizzing it up for a few seconds. Super fine sugar is recommended particularly when adding it to whipped egg whites because it dissolves faster and, thus, eliminates the graininess that sometimes happens with uncooked sugar mixed with egg whites.
Why not use powdered sugar (real question. )
@@suran396powered sugar is coated in cornstarch, which is adding an ingredient the recipe doesn’t call for
@@jst7714 ah, is it? Wow, I didn't know that!
@@suran396 Measures completely different because it's so finely ground. If you use a cup of powdered sugar it only equals about 3/4 cup of granulated. And you would need to sift the powdered sugar to avoid lumps. And it's kind of hydrophobic at first so a bit harder to mix into liquids.
The weird one that seized....frost a cake with it ❤❤❤
That was fabulous! Especially the surprise guest! (Christy had a killer smile.)
Fascinating how slight changes to recipes can make such a difference in outcome. Thanks for this!
P.S. this had to be an editing nightmare. So, great job with the cuts in from previous episodes and everything. You're a talented guy! ❤
Great to see Christy! I think I'd have preferred Julia's as well...love an orange/chocolate combo!
This was all just adorable, and smooth sailing. Very excited to try Julia's recipe after the 'chocolate air' description.
Julie just has her finger in the pulse with taste. Thanks Cristy for joining in!!
I have to say I really love having Kristie join you to do the judging at the end of the cage match! Lovely to see the dynamic between you two and have a discussion about the pros/cons of each item! Loving this mini series!
Please bring her back more often. We love it when she's contributing! Love Kristie❤
I remember after finding your channel and going way back to your early videos when you would have Christie try your food, you have come so far now, the genuine delight she has in tasting your work now, what a journey!
Three different recipes for one of my favorite desserts? Yes, please!
My favourite words on RUclips "bowl me! Thank you." 😊
At the end of the taste test, you should have mixed what remained of all three mousses together to see if it made a superior mousse!
Been waiting for this all week! I am so excited. I love cage matches.
I love seeing all the things you edit out that I wonder about every time I watch a video. That’s so cool of you to do!
I think the cage matches are my favorite series on your channel so far. It's fun and also super informative seeing the techniques. Bon appetit!
I've been waiting for this video all day!
One of your best episodes yet, absolutely loved it ❤
Yay! Love the recipes and your guest!
Oh there are few deserts that can compete with a good chocolate mousse. And your Kristie is adorable. Great video.
I loooove your new concept of comparing the same dish by different recipes. Its so instructive. You game me the craving for chocolate mousse hihihi
I knew Julia won just from both of your expressions when eating. Very clear winner ❤😊
Yay! I've been waiting for the next cage match!! ❤ Love that Kristy made an appearance!
Jamie, it's been such a joy to follow you across borders and oceans and over these years. It's been a pleasure to watch your skills and even your approach to cooking grow and grow. Thank you for all of it!
This was an incredible bright spot in my day. Thank you for this!!
I know the cage matches are alot of work but they're my favorite - thank you Jamie! ❤
That was fun. Great vid. Thanks for all your work!
It's been a long time since I drooled over a RUclips video... Best cage match ever, Jamie!
Omg Hi Christie!!! You guys are sooo cute, I hope she can judge more of these matches! Thank you so much for an amazing episode as always!
omg i was just thinking has antichef uploaded and the video popped infront me 🥳
I absolutely loved this episode seeing you and Christie together is always a very special treat. Thank you for all of your wonderful videos. I absolutely love your sense of humor and your facial expressions. I am pretty much all smiles when I watch your videos. Please keep them coming.!!!
Yay! I love that you invited your special guest (been awhile).
I’m going to tackle this one! Yum!
Yum!! Glad you're back.
I really appreciate you guys taking a sip of water between bites!
I always enjoy your videos. The Chocolate Mousse CAGE MATCH is now my favorite. You always persevere after a kitchen mishap, which is encouraging to your viewers. You and Christy have a lovely energy together! I hope she will be making more appearances. I do remember she was in a few of the early videos.
My favorite dessert growing up was Julia's version of chocolate mousse, which my mom used to make once or twice a year.
I love the cage matches! I definitely sent this one to a friend who's experimenting with chocolate mousse lately.
The fact that you didn’t have a special font for the Granny Mixer is so disrespectful XD
Best episode ever. well edited and the performance was adorable (especially your bride).
Oh yummy! So lovely! And the competition and comparison is very interesting, too.
Now we really know why Kristy doesn’t make frequent appearances. Jamie would spend all his time making goo goo eyes and never get anything done. 😊
I think we need a Christy special guest appearance more often
Fabulous--they all looked great.
So nice when you have your special taste-tester on board.
Finally!!! I've been waiting for this video for two weeks now🎉🎉🎉🎉 you barely upload it maan
I just wanted to say I have been following since your milkbar cake copycat and it’s been so wonderful watching your channel grow. I saw that spark in you and knew you would do great things. Keep doing what you’re doing!! 😁
Your skills have really progressed!!!👏
Yay best birthday gift ever..I love your cage matches!
Fabulous! So glad I didn't have to make three. LOVE, love, love your "special guest"
My favourite episode! Well done Jamie
Enjoyed this episode! 100%
Chocolate mousse is my all time fave dessert, already excited!
So nice to meet Christie! LOVE this channel.
I loved the fair taste test at the end, the special guest brings such good energy 🌞
first I have met Kristine, love the guest judge!!
love this, thank you!!
I have the best chocolate mousse recipe.
Ever.
2 packs of chocolate instant pudding mix.
Use only 1 packs worth of half&half instead of milk.
Mix well and chill.
Fold in as much cool whip as you want.
Done.
😂 you're speaking my language
@@user-wi9hv2pb2q you want my brother's recipe for ghetto-aid?
Hi Jamie - you have really gotten good at this stuff!
I’m going to have to try to make this!! Looks so easy to make!
Great video. Those all looked amazing. Lovely to see a cameo from "The Lady who lives in the room". Keep up the great work!
Always love to see Kristie! The Cage Match idea is great, keep them coming. (I call dibs on the surplus mousse!)
Thanks for involving your wife. Lovely to see her and hear another view on the tastings.
I have just found your channel and absolutely love it, thank you for inspiring me to cook more and for making me laugh out loud 😂😂
Good to see you back!
They look scrumptious!
I’m so proud that you decided to wait to start the beater when it was in the bowl today, haha.
I wrote too soon. Haha. But, based on the second time you used the beater, you should invest in a copper bowl to beat your egg whites in. You can skip the cream of tartar step with that.
You should be proud of yourself, Jamie. Well-done! Kudos to Christie for being your taste-tester and biggest fan.
Jamie, I haven't watched you in a while, but I missee you, and it feels like coming home watching your videos.
Fabulous cage match - and fun to have your guest judge ❤️!
Welcome back Christie. Mousses look delish.
Great job on all the mousses. Taste testing looked fun for you guys. I have made Julia Child's chocolate mousse out of the same cookbook. It tastes amazing. The first time I made it I thought I was going to overheat the egg yolks. I was so careful. LOL
That was so cool to see three different ways of making mousse! I'm actually surprised that the egg whites were lighter than the cream for some reason! Also that the cream based ones held up overnight? Super cool!
These cage matches are SO fun!! Love them!!🙈
Man that was an excellent video - both fun and informative. It teaches me to combine all of these recipes, if possible, to take the best out of all of them. And if I doesn't work out, I'm still gonna have chocolate mousse, and that can never be bad, can it?
Give it away! My staff love when we have culinary as an elective, since we share with the admin staff when we cook dishes.