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Regardez un français, installé au Canada, parler en anglais, cuisiner un plat coréen sur une plateforme de vidéo américaine… That’s globalization at it’s finest 👌🏻 ! Continuez c’est super 😉
That's nice to see the research process, that's a good concept for sure ! Thanks for the video Jean-Pierre, et bravo d'avoir retrouvé la recette du Dalgona ;)
yeah I think its great. Its also very humble to attempt to reproduce the recipe without montage to pretend that "hey check this out! first try wow I'm perfect"
Great video 👌🏼! It’s nice to see that it takes practice for everyone to get it right 😊. It would’ve been cool if you tried to remove the shape from the candy like they do in the show haha !
I have a pretty much fool-proof method and it's funny since I got it right on the first try :D okay so you get your baking paper ready and spread it over a counter top, preferably as close to where you're melting the sugar as possible, for a quick and easy transfer. Then get yourself that metal thing you use to scoop up soup, and pour in about two flat tablespoons of normal sugar. Melt the sugar until its smooth, but not for too long, then add a pinch of baking soda and take it off the heat. stir in the baking soda until it's your desired colour and pour the mixture onto the baking sheet(the shape should be vaguely circular, dw it doesn't have to be perfect. Now the amount of time you wait before pressing in the shape( with a cookie cutter of your choice, that I reccomend lightly dusting with flour to prevent sticking) is how difficult it will be to cut out the shape. If it is pressed in quite soon the ridge will fill in slightly making it more difficult to scrape the cookie out. The later you press in the shape, the easier the cookie will snap. Don't be like me who put in in too late and my cookies would practically explode in my hands from just touching them. So wait the desired amount of time and press in your shape, but don't keep it there for too long. How deep you press in the shape also decides how difficult(and stable) your cookie will be. Then take out the cookie cutter and let the cookie rest for quite some time (I find between 5-10 minutes is good), with a little time on the baking paper and most off the baking paper, and there you go. Enjoy :)
@@azizboulaajaj4455 Il suffit de cliquer sur le bouton sous-titres, puis sur la petite roue paramètres pour choisir la langue. Dans le coin bas droit de la vidéo.
Хобби
Regardez un français, installé au Canada, parler en anglais, cuisiner un plat coréen sur une plateforme de vidéo américaine… That’s globalization at it’s finest 👌🏻 ! Continuez c’est super 😉
Il est franco-québécois ▪-▪
C'est son père (Michel) qui est français !
2:32 le côté français qui revient de tant en tant...
This new style of video is great ! :)
That's nice to see the research process, that's a good concept for sure !
Thanks for the video Jean-Pierre, et bravo d'avoir retrouvé la recette du Dalgona ;)
Really nice concept i love it !
love ur video !
yeah I think its great. Its also very humble to attempt to reproduce the recipe without montage to pretend that "hey check this out! first try wow I'm perfect"
Looks amazing! Good job
EXCELLENT idea for a video!!
Congratulations it was really great 👍🏻
Why not? :)
I never thought it would have been like this.
Goobye from France 🇨🇵
Super nickel ce nouveau format !
I love the process and I love to see the evolution of each stepd. Definitely a good concept
vidéo très instructive et très sympathique ! j'apprécie d'avoir une format qui diffère de temps à autre
Une decouverte pour moi😍merci JP DUMAS 👍
Great video 👌🏼! It’s nice to see that it takes practice for everyone to get it right 😊.
It would’ve been cool if you tried to remove the shape from the candy like they do in the show haha !
i really like this type of video, where you improve and show us how you went to a conclusion. Keep it up ! I like learning from/with you ^^
Very nice idea to show what NOT to do in purpose or by realtime trial an error. Very good to explain what to expect and what not.
Pécable !
1...2...3...🌞
I loved it, thank you for this great content, like always
Haha nice idea
On suit Papa alors on va suivre le fils :) Un amateur de Squid Game :) Guess what i cant say no ....
Génial !!! 😊👍🔴🔺🟥
This video was pretty good ! I like the "research" side
c exactemant la recette qu'a essayer how to basic et ca marche 😂
We know this is an accessible cooking channel when mistakes are shown and used as an example to improve! :)
I thought you weren't supposed to stir caramel or it becomes brittle? Maybe it doesn't matter here since it's mixed with baking soda...
We're cooking the sugar just before it turns to caramel and also because we are adding the baking soda it does make a difference!
@@JeanPierreDumas I see, thanks! Keep up the good work, you and your dad's videos are always highlights of my week 😃
I have a pretty much fool-proof method and it's funny since I got it right on the first try :D
okay so you get your baking paper ready and spread it over a counter top, preferably as close to where you're melting the sugar as possible, for a quick and easy transfer.
Then get yourself that metal thing you use to scoop up soup, and pour in about two flat tablespoons of normal sugar.
Melt the sugar until its smooth, but not for too long, then add a pinch of baking soda and take it off the heat.
stir in the baking soda until it's your desired colour and pour the mixture onto the baking sheet(the shape should be vaguely circular, dw it doesn't have to be perfect.
Now the amount of time you wait before pressing in the shape( with a cookie cutter of your choice, that I reccomend lightly dusting with flour to prevent sticking) is how difficult it will be to cut out the shape. If it is pressed in quite soon the ridge will fill in slightly making it more difficult to scrape the cookie out. The later you press in the shape, the easier the cookie will snap. Don't be like me who put in in too late and my cookies would practically explode in my hands from just touching them.
So wait the desired amount of time and press in your shape, but don't keep it there for too long. How deep you press in the shape also decides how difficult(and stable) your cookie will be.
Then take out the cookie cutter and let the cookie rest for quite some time (I find between 5-10 minutes is good), with a little time on the baking paper and most off the baking paper, and there you go. Enjoy :)
7:14 sa pourrait faire de bon cookies
practice makes perfect
I love this "try and learn with me" video.
Bro it's so funny how you say 'tourne et retourne' when you said it I heard your dad's voice in my head 😂
I see a lot of recipe but this IS the better
Ilove recette From Belgium 🇧🇪
Recipes ?
@@TFB49 speak French ?
Merci bien pour cette vidéo qui est plus intéressante que celles vu ailleurs. Tu nous as montré les erreurs potentiel à ne pas reproduire ;) .
It's good to see the failed attempts because from the look of your failures, we can also guess what we did wrong and correct it, should ours fail too.
I clicked for Jean-Pierre, not the trendy thing !
🤣🤣 franchement c'est vraiment très compliqué à faire et il faut beaucoups d'essai
Manque des.petit sous titre en français
Les sous-titres automatiques font l'affaire je pense.
@@TFB49 vous avez les sous titre en francais vous ? Pas moi .
@@azizboulaajaj4455 Il suffit de cliquer sur le bouton sous-titres, puis sur la petite roue paramètres pour choisir la langue. Dans le coin bas droit de la vidéo.
@@TFB49 les sous titre auto sont en anglais cher monsieur si je ne comprend pas l'anglais le lire je le peu encore moin .
@@azizboulaajaj4455 Ensuite il faut sélectionner la langue en Français avec le bouton d'à coté.
ca c'était cool je te sens plus alaise pour les pâtisseries et les dessert que ton père
It was Kitchen Nightmares not with Gordon Ramsay but with Jean-Pierre Dumas!🤣🤣🤣🤣🤣🤣🤣🤣🤣
👍🏿 pour le boulot de la vidéo 😉
Mais cette recette est vraiment pas top ....
désolée JP 🤔