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Awesome recipe. If you look at any of the original, Julia child episodes from public television, you will see that she uses a lot of booze. Vermouth wine brandy cognac pretty much all the time.
Hooray!! After 5 years you've finally done it, you've reached a milestone that some RUclips cooking shows never achieve. After all your hard work to bring us the best content in your own style that we all keep coming back for episode after episode, you've finally gone and done it, you've finally bought a cake stand.
i just have to chime in and say, i got my aunt addicted to your channel! she was discharged from the hospital a couple weeks ago and while she was recovering, i showed her a couple of your videos and we were both dying laughing. the episode that hooked her was when you were trying to tie up an herb-bouquet and you didn’t have any string, so you used dental floss, she said, “oh, i hope that’s not mint floss!” and it totally was. she’s going to be 83 this month and she met julia when she was younger (my aunt is a professional catering chef and baker). thank you so much for giving us something to bond over (because i can’t stand most cooking shows and yours is the greatest!)
If you skip the rum the dessert will freeze solid and it will not be as smooth when you eat it. Whenever a frozen treat calls for sugar or alcohol it's because without it it will be harder when you take it out of the freezer. Great video, and I feel bad for laughing when the camera fell...
@@hudach4523 corn syrup, fructose, dextrose, or xylitol are all options but depending on what you use you should also adjust the sugar in the recipe. Sometimes using slightly more salt will also help but you have to be careful how much it impacts the flavor.
You've made it Jamie!🎉 You have companies sponsoring you now. You were my first RUclips subscription back when you lived in Belgium. You're still as much fun to watch now as you were then. So happy for you.😊
@@D8271 Absolutely! The time commitment and financial commitment to regularly keep making new recipes even when he only had a few thousand subscribers is so so admirable!
You deserve more credit than you get because you are the only one brave enough or stupid enough to try these ridiculous recipes and I love watching it! Keep doing what you’re doing. 👍
14:37 I love how he tastes it and then puts it down, a few seconds go by and the dopamine just overcomes his senses and he quickly goes in for more lol.
I keep on going around saying: Thank you for your service. To the empty milk carton, last of the bread, to the empty coffee jar. The bowl I used to proof dough. EVEN to the bicarb (I guess you say baking soda) and vinegar to clean an oven tray. It goes on and on. It's a thing, right James? I loved this episode. Hope your injury-on-duty heals nicely.
Jamie, if you position your camera so the lens is in line with one leg, it should help prevent it from falling. At least that's what I think I remember from film class all those years ago!:) please correct me if I'm wrong! Edit: some tripods also have a hook underneath to hang a weight, which may help too.
It also doesn't hurt to have a safety line (hung loosely, vibration) solidly attached to the whole shebang. That lighting panel is always going to make things top heavy. Poor guy. Stuff like that hurts.
This is a dish I've had before. I was invited to the officers mess where some French officers were visiting. They made a version of this, but instead of rum, they flavoured it with Cointreau; orange triple sec liqueur. They did make it look like a kepi as they had a different colour on top along with coloured meringue piping.Chocolate & orange go so well & it was delicious. Well done on making it look so good.
I'm 59 & when I was a kid there was only wax paper, parchment paper didn't become a thing until Martha Stewart came on the scene. Eventually it became available in grocery stores but was very expensive. It's cheaper & much more available now...
From your frequent use of the Charlotte mold, I think it was a good investment on your part...looking back on your decision making about it some episodes ago. Plus its pretty to boot. 🙂
Jamie, I discovered your YT channel while recovering from very painful major surgery last October. Your culinary capers and coups remain a heaven-sent diversion. From the bottom of my ❤, thank you!
When I was little, my mother used to make baked meringue shells a la her 1960's Better Homes & Gardens cookbook (the red and white checked one that every home in America used to have) and filled them with homemade chocolate pudding! After they chilled and set, they were beautiful and SOOOO good❣️❣️❣️
Thank you man, I am currently in hospital After open heart surgery and you made me laugh. While I’m terribly sorry for you “loss”, you cracked me up. Love across the miles from a hospital bed in Nashville!
Great episode. Who knew cooking could be that dangerous? I usually only have to worry about knife cuts and grated fingers, not being knocked out by vicious cameras!
With sugar syrup, soft ball vs hard ball comes from candy-making. It is how long you heat up the sugar syrup to have the candy turn out soft or chewy vs. hard. Lower temp equals softer candy, higher temp equals hard candy. Same goes for caramels and toffee.
within 4 seconds of being hit in the face by his camera equipment which also nearly got destroyed, this man is smiling again. Truly inspirational mindset
You are getting some good use out of the Charlotte mold you bought. I didn't think it would be so versatile, but it turns out to be. Keep up the great work on JC's recipes!!!
Ain't she a beauty! Even evil Julie must agree. Also, congratulations on the cake stand; they are a game changer. Here a few tips: -use a piping bag instead of a spoon to fill confined spaces. It's easier to avoid touching the sides, if you circle in a spiral. Plus, it gives you more even layers without much smoothing out -use the extra parchment paper flaps as an extra protection for the bottom; since they'll stick, you can bypass cling film, if you want. Or fold them down over the outside, for better view. -use a hot, wet towel wrapped over and around the charlotte to release the parfait. Leave it on for a couple seconds, then remove with the mold And last but not least: get well soon; hopefully the scratch will heal over soon
Your French pronunciation has certainly improved over the past few years! Kindred soul, I also have a Stanley tape and a pair of pliers in my kitchen drawer. Also 2 screwdrivers. 🇦🇺
Ouch...! Did you discover what made your tripod give way in the middle of your preparation? Your poor head. But you saved the dessert...which looks delicious! Kudos...once again.
Been subscribed for a few weeks now and haven’t missed a video. First time in a long time that I’ve enjoyed a channel so thoroughly and entirely. Always look forward to my Friday nights with you and Julia.
every time julia recommends putting wax paper in the oven i'm reminded of the first time i made cream puffs and thought wax paper was interchangeable with parchment paper. my smoke alarms did not agree.
oh, i think that he goes tru the recipe but kinda ignores uncertainties...and amazing slopines is subsieing, but the amounth of time and groceries spent is really amazingly....well, unpracticall ...i wonder how long these meals took french cooks to make during the day and did julia make any notes on that? anyway, congrats on not beong another make up tutorial, this effort deserves much more subscribers
OK, so it's 11PM and I have a craving for chocolate mousse I cannot do anything about. 😀You happy Jamie?! Are you happy?! 🤣🤣🤣 Seriously, thank you for your content, love to pieces. But unicorn cake will be forever my favorite.
@@emmajanewatts4388 if the alcohol is not burned off in the dish and an alcoholic eats it, that can trigger them to drink again. alcoholics count the days theyve been sober (for me June 7, 2021). if my friend served me food with booze
Oh that mousse looks divine, I must say. I've never made mousse but dang it makes me wanna try. Congrats on the cake stand, surviving the camera, and making an outstanding dessert. Cheers!
Jaime, I've watched you since you began in Canada... I'm SO PROUD of you😊! You have turned into a PHENOMENAL 🥘cook/🍮Baker! You can conquer all, be anything you want to be when you grow up!!! But all kidding aside, you REALLY DID GREAT!😄 You even brought tears to my eyes!
A TRIUMPH! Mouth watering and amusing in equal measure. I also learned to make french merangue but neglected to learn how to spell it. Merci mon enfant, mwah!
My friend. There is a hook that you can attach to your tripod center. You can hang your backpack or some heavy weight there to counterbalance the weight of your heave lens. Take care
Jamie,do you know how much I love your videos??? Sitting here just entertaining my cats by laughing out loud! Well done young man! Long time cook and still my hubby comes in the kitchen to clean up the floors after I make a meal! The struggle is real!!!
11:32 “There’s a lot of people getting sick of me adding booze into all these desserts …” What in the world? Why would anyone have an issue with this - are these commenters children?
I wonder how this would taste if you use peppermint extract instead of vanilla in the meringue, might be a good holiday treat. Love the video, hope you are ok, thank you for all of your amazing videos.
Mint chocolate anything is my fav, so I'd love that. :D Although, I like peppermint oil more, extract always tastes a little strange to me. I think the peppermint oil added in the last step would be okay and not collapse the merengue... 🤔
Have you done a video yet maybe exploring how this all has effected your more everyday cooking? Are there any of Julia's recipes that have made it into your more regular rotation?
11:32 I actually appreciate the recipes with booze - I had a short cocktail phase where I bought tons of different types of booze, before concluding that I apparently don't like alcoholic drinks anymore. My siblings have since made a bit of a dent in my neglected drinks cabinet, but there's still plenty - especially liqueurs - that I need to figure out what to do with. For filling the tin with mousse, I think it might be easiest to do it neatly if using a piping bag - a large nozzle (or just a large hole cut into the bag), to avoid deflating the mousse.
The Julia insert was brilliant! Hope to see more of her! Maybe have us find her like Waldo in your videos! 😂 Excellent job! I love the fact that you've come so far with how comfortable you feel tackling the recipes nowadays! Kudos! 💜
And a sip of Champagne Brut or Rosé with that. I usually don't care much for meringue, but this time I almost tried to grab a piece for myself at the end of the video.
yeah definitely I would have preferred adding the meringue decor to the mousse mold after set and plated rather than such a treacherous method that Julia presented. ..loved your burgundy apron (glimpse) Clearly your result was beyond delicious ....that was clear watching your delight! (Yes @Sky Unique the creeper animation was startling!!!lol) But Jamie survived, narrowly, the attack of the camera!😋🥰
Maybe I've been online a bit too much but my brain automatically filled out that first sentence in the book as "Here is a handsome dessert for a handsome little man"
12:40 STOP….i cant…is THAT how you’re supposed to use a tape measure to cut!? I’ve been doing it wrong my WHOLE LIFE 🤦🏻♀️ Sooooo much easier thank you, Jaime! 💗
I’m sober, but damn you killed it with your ad for bright cellars. You sipping wine in front of a fire? 😅 Someone please create a reverent meme with this image celebrating Jamie’s Jamie-ness.
Jamie, please invest in some bigger nozzles. The smaller the nozzle means, there is more room for deflation. I have found in my experience that the slightly bigger nozzle keeps my meringue or whip cream more in tact. You also overfill your piping bags too much. Just fill it half way maybe even less. You will have way more control and less of a messy bag.
Fabulous, Jamie! But I agree with you that Julia dessert recipes are very difficult requiring a lot of time. I don’t know if I could do this dessert , for example, and get a full dinner as well.
I can't wait to watch the whole thing! I'm posting now! Win-win, it helps the algorithm and makes me feel all firsty. Edit: O-Kay, that was my placeholder comment. Now I'm here to legitimately say, that is one huge dessert, and when I try it I fully expect all piped ingredients to be visual atrocities that crumble or resolve into gum, but oh well.
Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsantichef to get $100 off your subscription.
"Is that asparagus?" LOL
Awesome recipe. If you look at any of the original, Julia child episodes from public television, you will see that she uses a lot of booze. Vermouth wine brandy cognac pretty much all the time.
Great commercial. I'd order the wine if i drank . Would make a nice gift.
For Christmas I would add some crushed candy canes.
I actually watched this commercial…you gave it a certain je ne sais quoi. 😂
Julia is trying to take you with her.
😂😂😂
💀
Maybe pile some cloth bags of rice around the base of your camera stand. Or sand bags.
@@n.eptxne 👻🤭
😂😂 it was her sending him a gentle reminder to learn to read her books properly and do it correctly 😂
Am I the only one that almost had a heart attack with Julia Childs creeping at the door way with a knife? 😅
I'm gonna have nightmares about that now.
I was watching this at midnight, trying to have something relaxing while going to sleep, but now my heart is racing and there is no hope of rest.
I am watching this at almost 1am and yeah was a bit horrified to say the least 😅
I jumped!!! And then laughed as my heart rate came back down 😂
timestamp?
Loved the "evil Julia" peeking from the door.
IKR?! 🔪😱 😂🤣❤️
Hooray!! After 5 years you've finally done it, you've reached a milestone that some RUclips cooking shows never achieve. After all your hard work to bring us the best content in your own style that we all keep coming back for episode after episode, you've finally gone and done it, you've finally bought a cake stand.
Lol!😂
i just have to chime in and say, i got my aunt addicted to your channel! she was discharged from the hospital a couple weeks ago and while she was recovering, i showed her a couple of your videos and we were both dying laughing. the episode that hooked her was when you were trying to tie up an herb-bouquet and you didn’t have any string, so you used dental floss, she said, “oh, i hope that’s not mint floss!” and it totally was. she’s going to be 83 this month and she met julia when she was younger (my aunt is a professional catering chef and baker). thank you so much for giving us something to bond over (because i can’t stand most cooking shows and yours is the greatest!)
If you skip the rum the dessert will freeze solid and it will not be as smooth when you eat it. Whenever a frozen treat calls for sugar or alcohol it's because without it it will be harder when you take it out of the freezer. Great video, and I feel bad for laughing when the camera fell...
Any alternative for alcohol for the ones who can't have it??
@hudach4523 Glycerin, maybe?
@@hudach4523 corn syrup, fructose, dextrose, or xylitol are all options but depending on what you use you should also adjust the sugar in the recipe. Sometimes using slightly more salt will also help but you have to be careful how much it impacts the flavor.
@@jeffcollar thank you
What I can never get over is how much use you get out of your charlotte mold! Love your videos and thank you.
I know, it's so funny
You've made it Jamie!🎉 You have companies sponsoring you now. You were my first RUclips subscription back when you lived in Belgium. You're still as much fun to watch now as you were then. So happy for you.😊
Man is shooting into 300k territory and I bet he'll be at 500k by the end of the year, after so many years - Jamie deserves it big time
the effort alone is to be admired if not tbe cost of it
@@D8271 Absolutely! The time commitment and financial commitment to regularly keep making new recipes even when he only had a few thousand subscribers is so so admirable!
You deserve more credit than you get because you are the only one brave enough or stupid enough to try these ridiculous recipes and I love watching it! Keep doing what you’re doing. 👍
I find a lot of her recipes are bangers. I don't really mind spending an afternoon making dinner though.
You bought a cake stand! Never thought I’d see the day. Imagine how the Unicorn cake would have looked if only it were displayed on a cake stand 🤣
14:37 I love how he tastes it and then puts it down, a few seconds go by and the dopamine just overcomes his senses and he quickly goes in for more lol.
I keep on going around saying: Thank you for your service. To the empty milk carton, last of the bread, to the empty coffee jar. The bowl I used to proof dough. EVEN to the bicarb (I guess you say baking soda) and vinegar to clean an oven tray. It goes on and on. It's a thing, right James? I loved this episode. Hope your injury-on-duty heals nicely.
"Is that asparagus?" Greatest one liner ever!
LOL!!! I laughed so hard at that and the "Sideways" reference! 🤣
Wow. My apologies. Asparagus is actually a tasting note in Sauvignon Blanc. Color me surprised.
No, it’s pesto.
Jamie, if you position your camera so the lens is in line with one leg, it should help prevent it from falling. At least that's what I think I remember from film class all those years ago!:) please correct me if I'm wrong!
Edit: some tripods also have a hook underneath to hang a weight, which may help too.
THAT'S what the hook is for!! 🤦♀️ oh my gosh. Thank you.
It also doesn't hurt to have a safety line (hung loosely, vibration) solidly attached to the whole shebang. That lighting panel is always going to make things top heavy. Poor guy. Stuff like that hurts.
Thank you.
Or else use a military hat for protection, perhaps an old French model similar to your cake… 😅
This is a dish I've had before. I was invited to the officers mess where some French officers were visiting. They made a version of this, but instead of rum, they flavoured it with Cointreau; orange triple sec liqueur. They did make it look like a kepi as they had a different colour on top along with coloured meringue piping.Chocolate & orange go so well & it was delicious.
Well done on making it look so good.
I'm 59 & when I was a kid there was only wax paper, parchment paper didn't become a thing until Martha Stewart came on the scene. Eventually it became available in grocery stores but was very expensive. It's cheaper & much more available now...
Loving the sponsorships Jamie! You've worked hard and are now reaping the benefits. Looking forward to the rest of the video!
Jamie’s cute in every video but he’s especially adorable in this one. The way he introduced the Silver Fox did it for me 😂
Jamie is manly and boyish at the same time. I agree with you. The shirt is especially nice too
Yes, agreed!
While I like the silver fox intro, my favorite is “bowl me”. The ice drop today though - great!
@@lwk4229 Yes! I didn’t expect the ice drop. lol!
Agreee. He brightens so many ppls day ❤
I love how julias description of the desert looking like that specific hat doesnt even lolk like those hats
This is great. From what I’ve read you are doing exactly what JC wanted. Taking French recipes and make them doable for the average 1960’s cook
From your frequent use of the Charlotte mold, I think it was a good investment on your part...looking back on your decision making about it some episodes ago. Plus its pretty to boot. 🙂
Minute 21:00 is extra hilarious: the parchment paper faux pas and "the centerpiece goes...in the center".
Look at you! Hating piping bags with a fiery passion for years, and today you piped like master. Bravo!
Julia was so poetic in her descriptions of the food
Jamie, I discovered your YT channel while recovering from very painful major surgery last October. Your culinary capers and coups remain a heaven-sent diversion. From the bottom of my ❤, thank you!
When I was little, my mother used to make baked meringue shells a la her 1960's Better Homes & Gardens cookbook (the red and white checked one that every home in America used to have) and filled them with homemade chocolate pudding! After they chilled and set, they were beautiful and SOOOO good❣️❣️❣️
I still have my mom's Betty Crocker red and white checked cookbook! It got two generations of heavy use!
Thank you man, I am currently in hospital
After open heart surgery and you made me laugh. While
I’m terribly sorry for you “loss”, you cracked me up. Love across the miles from a hospital bed in Nashville!
Jamie licks the beaters = so me. Jamie licks the spatula = that's it, we're secret twins!!! 😂🤣
Great episode. Who knew cooking could be that dangerous? I usually only have to worry about knife cuts and grated fingers, not being knocked out by vicious cameras!
The pealing off of the wax paper was the best part ❤
With sugar syrup, soft ball vs hard ball comes from candy-making. It is how long you heat up the sugar syrup to have the candy turn out soft or chewy vs. hard. Lower temp equals softer candy, higher temp equals hard candy. Same goes for caramels and toffee.
He goes from feeling awkward about having a sponsor to making a full fledged commercial!!!! Well done sir!!
You have no idea how excited I get when you post. Literally makes my dinner so much more enjoyable since I’m a 23-year old iPad baby😂
within 4 seconds of being hit in the face by his camera equipment which also nearly got destroyed, this man is smiling again. Truly inspirational mindset
Greetings from Germany. It is so fun watching these episodes. Keep the great work.
You are getting some good use out of the Charlotte mold you bought. I didn't think it would be so versatile, but it turns out to be. Keep up the great work on JC's recipes!!!
Why do I love the “Silver Fox” introduction and hop so much?😂
P.S. I would love a video of your blooper reels.
Just in time for passover too…now the question is do I love my guests enough for this lol
🤔....😂❤️
Firsts that happened. Ghost of Julia tries to knock Jamie. And Jamie gets his first dessert stand. So elegant. Great work
Jamie vs. Julia: Full-Contact Dessert Demolition Derby. Congratulations on such a stellar culinary creation, Jamie! Julia would be proud of you.
I related so hard when you started licking the spatula and beaters and staring off into space. That’s definitely me in the kitchen haha
'No matter how many times I've watched Sideways'.....
Made my day..😂
Ain't she a beauty! Even evil Julie must agree. Also, congratulations on the cake stand; they are a game changer. Here a few tips:
-use a piping bag instead of a spoon to fill confined spaces. It's easier to avoid touching the sides, if you circle in a spiral. Plus, it gives you more even layers without much smoothing out
-use the extra parchment paper flaps as an extra protection for the bottom; since they'll stick, you can bypass cling film, if you want. Or fold them down over the outside, for better view.
-use a hot, wet towel wrapped over and around the charlotte to release the parfait. Leave it on for a couple seconds, then remove with the mold
And last but not least: get well soon; hopefully the scratch will heal over soon
Omg. After all the sponsored videos I am sitting on RUclips it's just the first one I actually enjoyed kudos
Your French pronunciation has certainly improved over the past few years! Kindred soul, I also have a Stanley tape and a pair of pliers in my kitchen drawer. Also 2 screwdrivers. 🇦🇺
oh also it makes sense that your meringue pieces have a marshmallow vibe! italian meringue is ~basically~ marshmallow fluff
I'm not-so-patiently waiting for this show to be sponsored by a Charlotte mold company with an Anti-Chef discount code.
Ouch...! Did you discover what made your tripod give way in the middle of your preparation? Your poor head. But you saved the dessert...which looks delicious! Kudos...once again.
Been subscribed for a few weeks now and haven’t missed a video. First time in a long time that I’ve enjoyed a channel so thoroughly and entirely. Always look forward to my Friday nights with you and Julia.
Tasting History is also a really, really good channel!
@@1PrayerWarrior4 yes! i'd love a collaboration between them, it would be a complete success or a wonderful mess worth watching either way!
every time julia recommends putting wax paper in the oven i'm reminded of the first time i made cream puffs and thought wax paper was interchangeable with parchment paper. my smoke alarms did not agree.
You’re so much fun to watch but I’m guessing a lot of planning & work goes into making the videos that we all enjoy.
Thank you so much.
oh, i think that he goes tru the recipe but kinda ignores uncertainties...and amazing slopines is subsieing, but the amounth of time and groceries spent is really amazingly....well, unpracticall ...i wonder how long these meals took french cooks to make during the day and did julia make any notes on that? anyway, congrats on not beong another make up tutorial, this effort deserves much more subscribers
OK, so it's 11PM and I have a craving for chocolate mousse I cannot do anything about. 😀You happy Jamie?! Are you happy?! 🤣🤣🤣 Seriously, thank you for your content, love to pieces. But unicorn cake will be forever my favorite.
Brilliant! I’m so proud of you! And to those who complain about adding alcohol, just use water and stop judging.
Your expressions of joy when tasting your creations are always delightful! This looks delicious 😍
Find it hard to believe people don't like you adding alcohol into things. It's in the recipe and for good reason! Keep up the good work! ^-^
I made Italian vodka sauce last night, I don’t understand it either because I use wine, cider, beer and now vodka in my cooking x
French desserts are mostly 33% booze, 33% butter and 34% other ingredients. If you're going for authentic, you just can't do it without the alcohol
alcoholics exist
@@heyitslena95 yes they do but what’s that got to our cooking?
@@emmajanewatts4388 if the alcohol is not burned off in the dish and an alcoholic eats it, that can trigger them to drink again. alcoholics count the days theyve been sober (for me June 7, 2021). if my friend served me food with booze
Scars from cooking just add to your dashing and debonair charm. Bravo!
OMG, YAAAY!👏🏻👏🏻👏🏻👏🏻👏🏻
CONGRATULATIONS ON YOUR NEW DESSERT-STAND JAMI!!
🤩🎉🎈🎊🎉🎈🎊🎉🎈🎊
You have come so far Jaime! It's been a treat watching your videos! Keep up the amazing work!
It's cool that the bowl-god has expanded into ice cube territory. Nice!
I'm sorry you got hurt! I hope you are ok. That looked like it really hurt. Your dessert was beautiful.
The day Julia doesn’t add booze to a dessert is a day that doesn’t end with a ‘y’! 😂🥂🥃🍸🍷🍾
I'm so glad that you're getting more sponsors you deserve it, Jaime. Get ur bag!
Oh that mousse looks divine, I must say. I've never made mousse but dang it makes me wanna try. Congrats on the cake stand, surviving the camera, and making an outstanding dessert. Cheers!
Jaime, I've watched you since you began in Canada... I'm SO PROUD of you😊! You have turned into a PHENOMENAL 🥘cook/🍮Baker! You can conquer all, be anything you want to be when you grow up!!! But all kidding aside, you REALLY DID GREAT!😄 You even brought tears to my eyes!
I love watching you cook!! And!!…you are a true comedian 👏👏👏
A TRIUMPH! Mouth watering and amusing in equal measure. I also learned to make french merangue but neglected to learn how to spell it. Merci mon enfant, mwah!
My friend. There is a hook that you can attach to your tripod center. You can hang your backpack or some heavy weight there to counterbalance the weight of your heave lens. Take care
Amazing looking! I'm pretty sure there's no such thing as a bad chocolate mousse. Bravo~~ your efforts continue to impress! ❤
Your music is fantastic. I think I am in the 1960’s mad med episode
Jamie,do you know how much I love your videos??? Sitting here just entertaining my cats by laughing out loud! Well done young man! Long time cook and still my hubby comes in the kitchen to clean up the floors after I make a meal! The struggle is real!!!
11:32 “There’s a lot of people getting sick of me adding booze into all these desserts …”
What in the world? Why would anyone have an issue with this - are these commenters children?
Really nice. I believe I'll take your advice and stick the exterior meringues on after chilling. Thanks for the video -- very helpful!
I was thinking that at the beginning of the video...just stick them on after! Also I would make them a little thicker maybe?
So sweet how excited you are for silver fox😊
Aww your poor head☹️ that looks super yummy! Yes I thought the same thing add the decorations afterwards!!! Great job 👏🏼 as always!
I wonder how this would taste if you use peppermint extract instead of vanilla in the meringue, might be a good holiday treat. Love the video, hope you are ok, thank you for all of your amazing videos.
Mint chocolate anything is my fav, so I'd love that. :D Although, I like peppermint oil more, extract always tastes a little strange to me. I think the peppermint oil added in the last step would be okay and not collapse the merengue... 🤔
Anti-Chef, Julia Child, dangerous.... This is the content we are here for!!! Never clicked so fast!
Have you done a video yet maybe exploring how this all has effected your more everyday cooking? Are there any of Julia's recipes that have made it into your more regular rotation?
11:32 I actually appreciate the recipes with booze - I had a short cocktail phase where I bought tons of different types of booze, before concluding that I apparently don't like alcoholic drinks anymore. My siblings have since made a bit of a dent in my neglected drinks cabinet, but there's still plenty - especially liqueurs - that I need to figure out what to do with.
For filling the tin with mousse, I think it might be easiest to do it neatly if using a piping bag - a large nozzle (or just a large hole cut into the bag), to avoid deflating the mousse.
The Julia insert was brilliant! Hope to see more of her! Maybe have us find her like Waldo in your videos! 😂 Excellent job! I love the fact that you've come so far with how comfortable you feel tackling the recipes nowadays! Kudos! 💜
Excellent ! It was a huge success I think.
And a sip of Champagne Brut or Rosé with that.
I usually don't care much for meringue, but this time I almost tried to grab a piece for myself at the end of the video.
Even the sponsor segment is entertaining. Such a good laugh! Love it.
I only found your channel in the last few weeks but I love your content. I've watched some of your older stuff and your confidence is inspiring!
yeah definitely I would have preferred adding the meringue decor to the mousse mold after set and plated rather than such a treacherous method that Julia presented. ..loved your burgundy apron (glimpse) Clearly your result was beyond delicious ....that was clear watching your delight! (Yes @Sky Unique the creeper animation was startling!!!lol) But Jamie survived, narrowly, the attack of the camera!😋🥰
Maybe I've been online a bit too much but my brain automatically filled out that first sentence in the book as "Here is a handsome dessert for a handsome little man"
Great video, one of your best. Hope you are OK from the head injury!
12:40 STOP….i cant…is THAT how you’re supposed to use a tape measure to cut!? I’ve been doing it wrong my WHOLE LIFE 🤦🏻♀️
Sooooo much easier thank you, Jaime! 💗
Ha! It has taken me *this* long to see you taste testing mid recipe!!!
Congratulations, Jamie! It's wonderful seeing you succeed! Bravo! 🎉
I’m sober, but damn you killed it with your ad for bright cellars. You sipping wine in front of a fire? 😅 Someone please create a reverent meme with this image celebrating Jamie’s Jamie-ness.
Jamie, please invest in some bigger nozzles. The smaller the nozzle means, there is more room for deflation. I have found in my experience that the slightly bigger nozzle keeps my meringue or whip cream more in tact.
You also overfill your piping bags too much. Just fill it half way maybe even less. You will have way more control and less of a messy bag.
Another awesome dessert! My kids and I are working on watching every video you've made. You've really come so far!!! We hope your head is ok!!
Love this and inspired but really need to where you got that shirt 😮need x
I now have a driving need to make this dessert but with a raspberry meringue ans raspberries piled on top. This looks fantastic!
Anyone else about to lose their mind about how much mousse is still in the bowl? Lol
Fabulous, Jamie! But I agree with you that Julia dessert recipes are very difficult requiring a lot of time. I don’t know if I could do this dessert , for example, and get a full dinner as well.
Make complicated puddings the day before if they will keep. Frozen things keep in the freezer
Thank you, Jamie! It is really fun to watch your videos. Great job! And please don't ever never stop!
Bright Cellars! Looks like a fun subscription. WTG Jamie!
I can't wait to watch the whole thing! I'm posting now! Win-win, it helps the algorithm and makes me feel all firsty. Edit: O-Kay, that was my placeholder comment. Now I'm here to legitimately say, that is one huge dessert, and when I try it I fully expect all piped ingredients to be visual atrocities that crumble or resolve into gum, but oh well.