Can confirm! There's a local diner chain in my city that puts strawberry butter on their waffles(for chicken and waffles), it's amazing. But if you make it at home just start with straight unsalted butter and some powdered sugar, then add in the macerated Strawberries.
Is Food Wishes for good recepies? For learning easy but important cooking skills? Maybe, but for me it's now a important part of my morning routine. A Cup of Coffe and Chef John's smooth voice and fine irony get me alway into a good mood for the workday.
yes, to me its the best because its almost always everyday ingredients normal people use. New delicious ideas and always the fun humor. Chef John is the best!
2T Crème fraîche to 1C cream will help keep the strawberry whip from sagging if you’re preparing them ahead for a dinner party etc. plus Crème fraîche & berries is delicious. Don’t forget the blueberry & lemon zest variety too!
Chef John, The culinary rebel! Tweaking the recipe to abhor the traditionalist and showing his errors while adapting his recipe to ultimate delight! That’s a teacher incarnate!
In England we call a mix of fresh crushed fruit and whipped cream 'fool' (from the French 'fouler' meaning to crush). Delicious. The best fool is made from cooked sweetened gooseberries - in my opinion.
@@lindainparis7349 Blackcurrants are delicious too and make wonderful ice cream. Neither blackcurrants nor goosegogs are easily available here anymore though unless you grow them yourself of course.
@@alyswilliams9571 A shaft of homesickness for my childhood in England when I read "goosegogs"!!! That's what we called them of course. One used to find wild blackberries to be picked, eaten and made into a pie with apples and clove....
@@lindainparis7349 I used to pick blackberries with my mum and later on with my children, we would also collect sloes and elderberries for wine. Ah, the old days. Although I never did it my uncles would go up the mountain behind my grandparents little house in South Wales and pick whimberries - also known as bilberries - to make into what we called a tart with a top and bottom of shortcrust pastry. They were so tiny it could take hours to pick enough to make into a pie and because the whimberry shrub is only about six inches high you have to sit down to collect them.
@@alyswilliams9571 My sister and I would have to spend hours over the fields picking wild rose hips for my father to make syrup. We hated it as it made our thumbs very sore. There was plenty of wild fruit and vegetables then, finding a few tiny wild strawberries was such a treat . There is an art to picking, feeling the ripeness, tugging so gently, starting underneath the plant... I think I've heard of bilberry wine, home-made wine was very much of a thing then. As was ginger beer (bottles very prone to exploding...) very happy memories, thank you for yours.
How about draping the hot tuile on the butt of the upturned smaller bowl, pressing it down a little like we're setting a table cloth, and then capping it with the bigger bowl? Just curious if that would work. And thank you for yet another wonderful video, Chef John!
Nice recipe, next time you form the tuile put thr ramekin upside down and turn the tuile over onto the ramekin then put the bowl upside down onto it 😉😁
Love the reference of the Marquis de Sade, with the strawberry whip you made, and the whipping sound you were making. You really know how to make us feverishly beg for more!
I was intrigued by the tuile cookie and tried them myself, I used the yolk to make some vanilla creme and then came the glorious idea to use the waffles as ramikens for a creme brulee...and it actually works!! It's always cool to pick up some ideas here and there and put a personal twist on them :)
Great British Baking Show… eat your cookie heart out! Thank you Chef John . This is lovely and a very special dish . Looking forward to giving this a go. I am going to add a touch of softened cream cheese to a little cream and fold it in at the beginning of the whipping process in following your experimental recommendation. As always you are one of the best culinary artists on RUclips. Marjorie
Looking forward to making this! I think I’ll add poppy seed to the tuile and lemon to the strawberry (though, I bet this would be good with blueberries too!)
Imagine putting basil instead of mint! It's a great combo. I was very surprised the cream whipped with the fruit though. Was very satisfying to see it get firm
The diced strawberries look better, in my opinion. It's visually distinct and would create some textural difference to the whip. The drizzle just drips around and looks messy.
I rolled my dough into the shape of a whip. But Chef John was correct, they cool quickly. Use them to whip just as they come out of the oven, and you don't need to make the sound effect. Once they cool...I just rewound the video since John does it better than I do.
Even mediocre strawberries will improve by macerating in sugar and a little lemon juice. Also they can be hulled by pushing a straw through, starting at the bottom and pushing through to the green.
I would place a quenelle of strawberry sorbet right in the center on top that has a little more acidity to balance the richness of the cream and punch in some more strawberry flavor.
Hi guys! Here are the metric measurements for 4 tuile cups, according to this recipe (tested a few times): 35 grams of flour 55 grams of sugar 35 grams of butter 37 grams of egg white A little comment on the egg white: I have tested this recipe with smaller eggs (that are available to me), but the batter was too thick, so I've added two teaspoons of water to the egg white (37 grams total). This proportion gave me the best result. 40 grams total was too runny. Good luck, hope it's useful!
I'm thinking a thinly sliced and fanned strawberry with mint sprig imitating the strawberry top would work well as an edible garnish. Unfortunately this dessert has far to many carbs for my dietary requirements/needs.
Before you used the word "maceration" I was about to leave a comment about it, but first I looked it up to make sure I was spelling it right. Turns out "maceration" also refers to GROTESQUE flesh wounds that just come up completely uncensored on search results. So be sure to type "maceration fruit" or something specific to avoid being scarred, no pun intended.
I think it would be easier to shape the hot tuiles by draping them OVER an upside-down bowl and forming the edges around it, rather than trying to fit it INTO a bowl and having to push another bowl inside of it. Just me cookin'.
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I can't speak for anyone else but Strawberry Butter sounds pretty amazing
Can confirm! There's a local diner chain in my city that puts strawberry butter on their waffles(for chicken and waffles), it's amazing. But if you make it at home just start with straight unsalted butter and some powdered sugar, then add in the macerated Strawberries.
On toast 😋
Oooohhhh strawberry butter on bagels would be tasty I think!!!
On scones...
@@lindainparis7349 Why not!?
Is Food Wishes for good recepies?
For learning easy but important cooking skills?
Maybe, but for me it's now a important part of my morning routine.
A Cup of Coffe and Chef John's smooth voice and fine irony get me alway into a good mood for the workday.
Yes, wonderfully delicious recipes!
You should try the pod cast! Exquisite!
yes, to me its the best because its almost always everyday ingredients normal people use. New delicious ideas and always the fun humor. Chef John is the best!
2T Crème fraîche to 1C cream will help keep the strawberry whip from sagging if you’re preparing them ahead for a dinner party etc. plus Crème fraîche & berries is delicious. Don’t forget the blueberry & lemon zest variety too!
Thanks for the tip luv!😊
I've gotta hand it to you for having bothered to put those marks on the letters for correct French.
One of my favorite lines he says is "that's just you cookin'" 🧡
Mine too. I repeat that to myself often!
Chef John, what if you reverse the shaping step? Lay the warm tuile over an inverted bowl, then put the larger bowl over that.
As you add as many seeds as you think it needs...(Mr. Food Wishes on the track) 😂
Congratucelebration for the 4 million subscribers
Thanks for showing your trial & errors & visuals- It really helps ppl expectations of the final product
Chef John, The culinary rebel!
Tweaking the recipe to abhor the traditionalist and showing his errors while adapting his recipe to ultimate delight! That’s a teacher incarnate!
You are so right! That's what makes him unique
favourite understated chef john joke. no matter how much sugar is in the recipe, it's always just "a little touch of white sugar"
In England we call a mix of fresh crushed fruit and whipped cream 'fool' (from the French 'fouler' meaning to crush). Delicious. The best fool is made from cooked sweetened gooseberries - in my opinion.
Love gooseberries but can't get them in France......also good with passion fruit....
@@lindainparis7349 Blackcurrants are delicious too and make wonderful ice cream. Neither blackcurrants nor goosegogs are easily available here anymore though unless you grow them yourself of course.
@@alyswilliams9571 A shaft of homesickness for my childhood in England when I read "goosegogs"!!! That's what we called them of course. One used to find wild blackberries to be picked, eaten and made into a pie with apples and clove....
@@lindainparis7349 I used to pick blackberries with my mum and later on with my children, we would also collect sloes and elderberries for wine. Ah, the old days. Although I never did it my uncles would go up the mountain behind my grandparents little house in South Wales and pick whimberries - also known as bilberries - to make into what we called a tart with a top and bottom of shortcrust pastry. They were so tiny it could take hours to pick enough to make into a pie and because the whimberry shrub is only about six inches high you have to sit down to collect them.
@@alyswilliams9571 My sister and I would have to spend hours over the fields picking wild rose hips for my father to make syrup. We hated it as it made our thumbs very sore. There was plenty of wild fruit and vegetables then, finding a few tiny wild strawberries was such a treat . There is an art to picking, feeling the ripeness, tugging so gently, starting underneath the plant... I think I've heard of bilberry wine, home-made wine was very much of a thing then. As was ginger beer (bottles very prone to exploding...) very happy memories, thank you for yours.
What a beautiful dessert! Your artistry is sublime.
Oooh! The second bowl looked like a clam shell! That, just gave me an idea!💡Thanks Chef John, for showing that "less than perfect" bowl!❤👍
No such thing as a mistake, just happy accidents
How about draping the hot tuile on the butt of the upturned smaller bowl, pressing it down a little like we're setting a table cloth, and then capping it with the bigger bowl? Just curious if that would work. And thank you for yet another wonderful video, Chef John!
Nice recipe, next time you form the tuile put thr ramekin upside down and turn the tuile over onto the ramekin then put the bowl upside down onto it 😉😁
Love the reference of the Marquis de Sade, with the strawberry whip you made, and the whipping sound you were making. You really know how to make us feverishly beg for more!
oooo-weee. just made this for my strawberry-loving hubs. Such a fun recipe and so delicious. TY for blessing my life so often.
reeeeeeee...
Totally making this for Easter.
I was intrigued by the tuile cookie and tried them myself, I used the yolk to make some vanilla creme and then came the glorious idea to use the waffles as ramikens for a creme brulee...and it actually works!!
It's always cool to pick up some ideas here and there and put a personal twist on them :)
Oh, what i GREAT idea!!!
Hmmm... Strawberry butter actually sounds delicious!
Now we get great recipes and sound effects!!!
thank you so much for sharing your expertise with us, truly. even plating and garnishing tips, some things can be so dicetracting.
Great British Baking Show… eat your cookie heart out! Thank you Chef John . This is lovely and a very special dish . Looking forward to giving this a go. I am going to add a touch of softened cream cheese to a little cream and fold it in at the beginning of the whipping process in following your experimental recommendation. As always you are one of the best culinary artists on RUclips. Marjorie
I can't wait for strawberry season. I think for now I'll pull out my red raspberries.
Was also thinking that these would be great with raspberries while I was watching this.
The strawberry dice garnish looked good imo... Better than the syrup drizzle
Looking forward to making this! I think I’ll add poppy seed to the tuile and lemon to the strawberry (though, I bet this would be good with blueberries too!)
Congrats on the Marquis reference! Bravo
If I accidentally made strawberry butter, I don't think I'd be disappointed! 😉😋
Imagine putting basil instead of mint! It's a great combo. I was very surprised the cream whipped with the fruit though. Was very satisfying to see it get firm
Ahh i just finished and you say basil is the more modern version. I'm glad you like it also 😊
When I get my house
I'm going to make this
Thank you for the lovely recipe
I love your videos! They are concise but also funny. Thank you for your efforts.
The diced strawberries look better, in my opinion. It's visually distinct and would create some textural difference to the whip. The drizzle just drips around and looks messy.
Killer Marquis de Sade reference for a whip recipe 😆
Okay, sounds effects just took it to another level my friend!
We're gonna need all the voiced over sound effects moving forward please.
My favorite soap opera; The Pure and The Real
Chef John, your certified in a GOOD way !!!!!!!!
oh I like the dice. What a cool thing I've never seen/heard of. Beauty!
I rolled my dough into the shape of a whip. But Chef John was correct, they cool quickly. Use them to whip just as they come out of the oven, and you don't need to make the sound effect. Once they cool...I just rewound the video since John does it better than I do.
Looks RIGHTEOUS! Definitely trying this !
That looks yummers. (I can also recommend from personal experience black sesame gelato, which is amazing when you can find any!)
I don't understand this dish at all. But I love your poetry.
Even mediocre strawberries will improve by macerating in sugar and a little lemon juice. Also they can be hulled by pushing a straw through, starting at the bottom and pushing through to the green.
I would place a quenelle of strawberry sorbet right in the center on top that has a little more acidity to balance the richness of the cream and punch in some more strawberry flavor.
Simply fantastic
I'd use less sugar but add a dash of rum or cognac. I'd go easy on the cream too.
Add some red food coloring to the tuile, and use white sesame seeds. It should look like a strawberry.
this looks so delicious thank you for sharing the recipe sty conected
Another GREAT dessert! Perhaps a dash of Brandy in the whipping cream?
Why not form the cups by drapping over an inverted smaller glass cup? 😊
Or the bottom of a muffin pan.
delightful!!
Beautiful!
My goodness that looks good.
I have to confess I only watched this for the cookie. I like your version.
interesting... wonder if my mum would like this. might have to make it for her
a great strawberry fabulous dessert.
Gettin' fancy! Thanks!
First time Chef John has ever let me down no Cayenne!
Hi guys! Here are the metric measurements for 4 tuile cups, according to this recipe (tested a few times):
35 grams of flour
55 grams of sugar
35 grams of butter
37 grams of egg white
A little comment on the egg white: I have tested this recipe with smaller eggs (that are available to me), but the batter was too thick, so I've added two teaspoons of water to the egg white (37 grams total). This proportion gave me the best result. 40 grams total was too runny. Good luck, hope it's useful!
Looks Devine💖
I hope the squirrels let me have some strawberries this year.
Having a Marquis de Sade-rhyme for whipped cream is damn meta. Cudos!
I do love a good Marquis de Sade reference and my wife loves strawberries. Hmmm I see a theme developing.🎉
Lay your cookie over the bottom of the small ramekin and then place the larger bowl over that, then flip
When a strawberry comes along,
you must whip it
whip it good.
Super delicious
Strawberry butter sounds like a perfect kitchen accident.
hollandaise and creme pat can also just be "dumped" together
Nice strawberries and cream with a difference
I can’t wait to find out what a tuile is.
Absolutely gorgeous.
I'm going to try it with blueberries and no sugar and no shell. I don't do carbs and sugar.
I'm thinking a thinly sliced and fanned strawberry with mint sprig imitating the strawberry top would work well as an edible garnish. Unfortunately this dessert has far to many carbs for my dietary requirements/needs.
Half the reason I clicked on this one was just to hear "tuile" pronounced😅😋
what brand is your chefs knife in your other videos?
I think the diced strawberries looked nicer than the syrup.
I watched this at 12 min old and there were already 1,000 views. Wow!
Before you used the word "maceration" I was about to leave a comment about it, but first I looked it up to make sure I was spelling it right. Turns out "maceration" also refers to GROTESQUE flesh wounds that just come up completely uncensored on search results. So be sure to type "maceration fruit" or something specific to avoid being scarred, no pun intended.
"Who wants an Orange Whip? Orange Whip? Orange Whip? Three Orange Whips."
Isn't this the same as Eton Mess?
The Royal l Family's favorite dessert 😊
What alcohol pairs well in the strawberry cream mixture?
This would probably be nice with a peach.
They look lovely, we're out worst critics
I think it would be easier to shape the hot tuiles by draping them OVER an upside-down bowl and forming the edges around it, rather than trying to fit it INTO a bowl and having to push another bowl inside of it. Just me cookin'.
As you add as many seeds as you think it needs...(Mr. Food Wishes on the track) 😂
I'm not the kind of man who usually says something like that's a pretty dessert... but damn, that's a pretty dessert.
Its much easier to shape the cookie over the bowl upside down
this looks like it would be a great Passover dessert if I swap out the flour for matzo cake flour!
Allegedly is right
Strawberry whip sounds like the name of the seedy club in a semi-metro town that all the highschoolers go to as soon as they can get in
Plus some white sugar 😂 always gets me
could you make cannoli using tuile rolled into cigars?
Where do they sell sweet strawberries??? I haven’t had a sweet strawberry since I was a child
Chef John, could you have upturned the bowls and formed the Tuille over the base of the bowl, rather than make them by pressing on the inside?
Cool Whhhiiip.
Yummy X 10
I am surprised you didn't put a paper doily under the dessert
why not turn it over before shaping?
RIP egg yolk.
Of course my strawberry whip would have to be blueberry whip.
After all you're the Harry Chapin of your Berry Chopin
What happens if you use the whole egg instead of just the white?