Traditional Chocolate Custard (Pot De Creme) | Chef Jean-Pierre
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- Опубликовано: 21 авг 2024
- Hello There Friends! Indulge in this rich and velvety Chocolate Pot De Crème, a classic French dessert that's both elegant and incredibly simple to prepare. With a deep chocolate flavor and smooth texture, this dessert is perfect for any chocolate lover. Plan ahead as it’s best prepared a day in advance. Let me know what you think in the comments below!
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After watching this show for awhile, I have come to the conclusion that Jack has the best job ever.
And his boss is A-MAZING!!!
For sure!
Agreed
Perfection ooh la la
Thank you Jack. 👍🏼
Whenever I get a notification that there is a new Chef Jean-Pierre upload, I do the thing with the hands and fingers that Chef does.
Ha! Love it
I ALWAYS measure my vanilla carefully 😂. My mom misread a recipe one time as being a "heaping tablespoon of vanilla" and ever since then that's what we always did! Just pour that stuff in!!
Yea!!❤
I only allow notifications fromJean Pierre's channel! I am a better cook because of him.
🤗🤗🤗😁✝️🇺🇸
"It's so easy, a child could do it!" Because Chef Jean-Pierre is still a child at heart. Mamma Mia!
I grew up watching PBS cooking shows in the 80's, Food Network from the 90's and forward, so many RUclips chefs, but there has never been anyone near as passionate about cooking as Chef Jean-Pierre. You can see that look of a kid in the candy store in his eyes when he takes a bite. The meatloaf recipe is absolutely amazing, best I've ever had. A shame I couldn't attend his class in person. Oh well, next best thing is this.
Hi Chef Jean Pierre, i just wanted to say I had a dinner party a few weeks ago for four of our friends, 2 couples, and i used recipes that were yours. I started off with French Onion Soup which i`ve made several times and it was amazing. Then i made 3 individual Beef Wellingtons for us Lads and the Ladies i made Salmon En Croute, they all raved over their food, finally i made your Chocolate Souffle which i made on the spot from scratch while they all had drinks, never made them before and they came out perfect, i couldn`t believe i`de successfully made Souffle`s. I followed your recipe`s to the letter and each one came out perfect, a testament not only to your recipe`s but also the way you communicate the methodology and techniques because if a 54 year old Kitchen Fitter can cook like a professional Chef, any one can. Thank you so much Chef for all you do for us mere spatula wielding Mortals. Glen, UK West Midlands.
Nice comment thank you! YOU are the reason why I do this channel Godspeed! 🙏❤️
This is one of the best comments I've seen on this channel! What lucky friends you have!
"oops, that's it" once=serious
"oops, that's it" twice=hilarious
Chef is the perfect combination of teacher and comedian! 😊❤
I made cream puffs as a wee child and invited the whole church over for cream puffs with homemade whipped cream from our cow and coffee.
Thank god for the women that allowed me to cook as a child.
Nice job chef.
This is the kind of chef a young cook should want to work under. A great chef is a great teacher as well. He leaves some great nuggets of theory in his videos that I love.
Thank you Chef. I love watching your creations in the kitchen. You inspire us to be better cooks. I'm not a chef just a grandmother that loves cooking for her family. ❤
❤️🙏
I can't help but have a big smile on my face every time he has a video post.
If anyone says they don't like CJP...
Something is seriously wrong with that person.
This cat is so easy to love, and respect. Thank you Chef‼️💫🤘
🙏🙏🙏👍❤️
I cannot express how deeply I appreciate your teaching. This is very high level learning you are giving FREELY❤️❤️❤️❤️❤️❤️❤️❤️
Thanks for posting something that will make me gain another 5 pounds, LOL!
😂😂❤
At least! 😋
It's probably 5kg instead of pounds
Just look at it and smell it and give it to your enemy 😂😂
I love the idea of a garnish video. Any and every one you can think to include. I think we would all appreciate more ways to make our dishes look as beautiful as they taste!
Maybe some short videos specifically for these garnishes? Like the shorts they already made for croutons, bacon bits, prosciutto chips and parmesan wafers.
That format seems very well suited for showcasing garnishes.
Oooooh, garnishing and plating! He is such a great teacher!
I always thought that I was a 1/2 decent home cook, but Chef JP has taught me so much. I love watching him at work even if I have no intention of making the recipe. His enthusiasm and humour just lifts my spirits and cheers me up.
I have recommended this channel, not only for learning how to be a better cook, but to improve low mood and lift depression.
Your joie de vivre shines through in your cooking chef and helps people in more ways than you can know ~ thank you.
Always give us the details, including the candied orange peels.
I love that Chef JP also gives theory behind the concept! I’ve watched many chefs in my 60+ years but I’ve never learned this much! Absolutely love your channel, recipes and wonderful stories! Thank you Chef and Jack for fabulous filming! You both are terrific. 🥰🥰
“No whisk! No bubble! You don’t want to make any bubbles! Bubbles are no good!” God, how I love this man!
I was just alerted on my cell phone that the Chef is on the air! Love being a subscriber. I know I'll be smiling today.
I crackup every time he says “measure carefully “ thank you JP YOUR A PLEASURE
Chocolate makes life worth living ! ❤
It's not just the prep, or the technique, but the amount of info that Chef gives while he is cooking is what makes this a wonderful channel to watch. Not to mention entertaining as well.
Hey Chef J-P. I've watched and followed chefs since food network was a thing about 15yrs ago. I can confidently say that your recipes are the best, they never disappoint. It's winter here and I'm going through your soup and stew recipes.
I just wanted to say thanks Chef J-P and Jack.
Wow, thanks 🙏 ❤️
Chef Jean-Pierre taught me how to accurately measure my ingredients, that said, I'm drooling over this recipe right now...4 Paws up!
Pot de Creme was one of the first recipes I made when i was living in the Dorms in the Air Force in my early 20's way back in the late 80's / early 90's. I used the Southern Living Microwave Cookbook to start off my cooking adventures and these were VERY good. Egg yolks, cream, chocolate, and YES all in the Microwave oven! That's dorm life!
I was very popular back then as I was the only person in the dorms who knew how to cook. That was my first cookbook and I still have it to this day. Chef Jean-Pierre is simply the latest chapter in my culinary adventures.
I'm 6 minutes late! What a lovely way to cheer up a cold day! Watch my favourite you tuber.
My husband loves chocolate, and I need something easy for guest. Thank you sir
These videos give me positive vibes
You are luckiest chef in the world! Something new all the time! Legendary Chef! ❤️
I’m not big on deserts, but I always enjoy watching Chef JP, learning new techniques, and just enjoying his videos in general. 👍🏼👍🏼
Orange and chocolate..mmm mmm mmm! Its my favorite flavor combination!
Lovely man. And Jack gets to eat the best food on Earth. Well done fellas
Yes Chef, please show us how to make the orange rind decoration. I’d love to see a whole episode on making beautiful decorations.
One of my all time favourite Desserts - I actually keep them in the fridge over a day with a double Expresso on the side. The Expresso goes in the Cream Rosette - I learned that from my Grandma. Thanks for doing this
The "post credit" scene isn't a thing I thought I needed, but I'm here for them 😂🎉❤
I absolutely love them!
Candied Orange peel?? By Chef Jean-Pierre???? YES, PLEASE!! ❤❤❤
I'm going to have to go shopping, because I will make this tonight!
Great recipe. I like his W. C. Fields impersonation, hands, fingers expressions. They even resemble one another 😅.
I agree with measuring in grams (or even ounces) instead of cups. Not everyone around the world has measuring cups but they all have scales.
JEAN PIERRRRRE!!! WOOOOOO!!!!
Bring back memories, I saved the recipe for when I get the ingredients. Thanks 😊
I agree with your comment on weighing powdered ingredients. I always measure powdered ingredients by weight, especially flour. This is especially critical in baking.
"I know you're going to love it friends."
"I know I'm going to love it."
The only problem is you can't just make one, you have to make several.
None of them will make it to the fridge to enjoy tomorrow, they will all go before they have time to cool.
I don't handle sweets well, it's a weakness.
I enjoy this channel very much, and Chef JP is amazing. I learned how to make “MY” pots de creme from Renowned Restauranteur Thomas Keller years ago. No cocoa powder, but more chocolate (195 grams 74% dark for 4 pots: 4 ounces each). Also, instead of baking the custard the oven, i cook it on the stove to 85 celsius, stirring constantly and being careful not to curdle the egg mixture. Seems much easier, less time consuming, and the end result is AMAZING. Not knocking you chef (God forbid) but that is how I make “my” pots de creme.
Chef - you’re truly gifted. You inspire me. God bless. 🙏🏼
This is only one of a handful of creators that I actually look forward to watching new videos!!
I enjoy:
Adam Garrett (who introduced me to Che Pierre),
Keef Cooks (who Adam introduced me too lol),
Jamie Oliver and
Made with Lau (excellent Asian Cuisine by a retired Asian Chef)
I can trust that Every recipe by one of these creators will turn out perfect!!
As I have ADHD it is IMPOSSIBLE for me to strictly follow a recipe!!
I always need to add a few different ingredients to truly make it mine😊😂
Plus I love to experiment
The only recipes I don’t do this are for sauces (from a specific famous dish, or from an Asian Recipe which balances sweet, sour, salty, spicy and umami)
and most dishes from
Keef Cooks (he’s a local British chef and as my mom is from Belfast I’m not allowed to vary the ingredients 😂)
Always happy to see you, Chef JP (and the invisible Jack)! Even though I am an American, I convert my recipes to grams (it IS much easier), so if you want to do that for us we would be grateful! Happiest weekend!
My French Canadian ex MIL used to make this on holidays. God it was SOOOO GOOD.
Chocolate, Chocolate, Chocolate, we love chocolate. Thanks Chef
Thanks! I was on a road trip from Oregon to Maine and back, so I missed this episode. May have to try this one....
I see your passionate and enthusiasm in food is so alive 😍 this is how I get when I cook. It's really awesome to see someone else with this keep it up keep cooking. 😊 Love it
You have taught me some techniques.
Double yum yum yum.
Jack: thank you for keeping me in mind and make one for me😂😂
I’m so happy every Thursday knowing a new recipe is coming up. I’m even happier on potato Monday 😊. I would love to see all different ways to make Beurre Monte’ sauces.
Here's a tip for people who don't like biting into a piece of orange rind in a smooth pot de creme (like me) but still want that orange flavor. Take a peeler, and peel strips of the orange peel (just the top layer NO PITH), and put the strips into your sugar. Press the sugar all over the rind, and eventually the sugar will be orange colored. Get all of the sugar off of the peels. You now have orange flavored sugar, which you can add to your eggs and not worry about the texture of the rind.
I weigh everything and “measure” carefully when it comes to flavourings. Gram weights are appreciated and, yes Chef Jean Pierre, more accurate!
Thank you chef for the links to the other recipes. I, too, wish weights were in grams - from an Irishwoman living in France. (I was brought up with pounds, ounces, °F, met metric weights, °C in the late 1970s for cooking, found them more logical straight away.)
C'est magnifique, chef! Merci pour l'instruction simple et le dessert élégant!
Effectivement Chef Jean-Pierre a toujours des bonnes recettes à nous partager!
Chef, the recipes you share with us are delicious and you make them look easy and practical. I appreciate the nice way you explain to us and the reality of what happens in the kitchen, where not everything is perfect 🤩, we watch all your videos. Thank you.

🙏❤️
You are amazing, Chef!!! Thank you! That's a really easy dessert!!! I'll do it very soon!!!
p.s. C'mon guys... let's join the exclusive, members-only community! The Chef deserves it!!!
OH Lord take me to the promised land! I'm going to eat all six servings by myself at once!
When your that excited about a recipe it must be amazing. Will try for sure! Cheers.
This is certainly easy! Even easier than the chocolate truffle maybe.
Chocolate & orange?!?!!! My favorite combination. Can’t wait to try it… if a chef comes along to make it for me- even better! Or a child…😆
Ah, you took my suggestion. Thank you so much. I’m thrilled. I wanted to recreate a lavender pot de creme and this helps me greatly. I’m not a great dessert chef at all. Thank you again.
BTW, I am going to make your chocolate ones first. I love chocolate.
I'm so going to make this for my son's birthday!! Looks delicious!!
I just got everything ready to make limoncello tiramisu this weekend and you drop this chocolate dream on us.
You know where this is going? Yep. On my must-make list.
Chef says 'A child can do this'. But doesn't tell us that we basically become children again after eating these delicious desserts!
Trimmed a basil plant
The fragrance in my hands
New plan for dinner
I put orange zest in my salted caramel. It is AMAZING.
Nice!!!
Jack sure is lucky to be able to taste all of that stuff!!
Legend. Perfect personality. Absolutely love this man. God bless you and the entire crew.
looks wonderful and so easy as you always say its no rocket science just cooking :)
This couldn’t have come at a better time. I have family coming from Alaska and I’m making a smoked prime rib with demi glacé and au jus. Just needed a dessert idea.
best chef in the world i love him
Can't wait to make some of that Chef. I just love the endings to all your videos...it's like waiting for the bloopers. You are so easy to Love.
First time I ever had Pot De Creme was in Normandy France. Absolutely blew my mind. I'll make this one and try to duplicate the sensation.
I could just watch the intro to chef's videos on repeat.
Thank you, Chef Jean-Pierre! So much enjoyment watching your channel.
The little orange "Thing" made me think that you should do a video on Garnishes.
How to make the little orange things, other garnishes and how to cook them like cheese chips, caramel glass, you have already done a video for Croutons but you could throw them in there to consolidate the content into one big video, candied peels, how to do the little lemon zest twists bartenders usually use for drinks, how you might candy them to hold their shape, and so on.
Oui Chef vive le beurre et le système métrique!!!❤️
Thank you, Chef, a million times over.
Your videos have inspired me to start cooking with a success rate I never thought possible for myself.
And those twice baked potatoes of yours.......Amazing!!!!
I look forward to all of your incredible delicious recipes in these fun filled videos.
Thanks so very much, Chef Jean-Pierre.
Magnificent recipe, I love making and learning all your recipes. I know everyone will love this scrumptious dessert! As always, thank you for sharing with us!! 😊
I recently made a salted caramel _pot de creme._ Outstanding!
Oh my!! No matter what you make, you always make my day! ❤ 😊
The man the legend 🙏🏻🙏🏻 gave me the urge to learn to cook many meals and happy people I have cooked for with your recipes 🫶🏼🫶🏼
Looks delicious, Chef!
As usual, looks delicious.
You Sir, ROCK!
MAGNIFIQUE! TY JP!
Love this in the sous vide too!
WOW!!! I just found my recipe for Christmas dessert! (And several times between now and then!)😛😛😛
This was really good we just left out the liquor and the orange amazing!
Omigosh Chef! That dessert looks amazing! I have to make this and impress my guests! 😁. BTW, your facial expressions when taking a taste crack me up! 🤣💗
I love pot de creme and think I only made it once many years ago but didn't remember how. Now I know the correct way. I now have my granddaughter watching your channel and we are planning a get together to start cooking the Chef J.P. way! She told me that she just started watching this video and that "It looks so good! I hope she subscribed to the channel.😍
It's not like ahhh ... it's delicious!
Your videos put me into such a good mood. Cheers from Ottawa, Canada🍁
Lovely, who does like chocolate. I will definitely try this. Thank you.
Dark Chocolate, White Chocolate, with orange zest and whipped cream can’t wait to try, thank you chef.
This recipe is so old school. I love it. This is how we made them back when I was in college. I love them too, Chef. I’m not sure why I don’t make them more often. So delicious. Thanks, Chef.