What a joy it was to watch this talented and charismatic pastry chef! How he executed his movements was like watching a symphony. He was absolutely mesmerizing. The camera caught everything perfectly. You made it look easy but I'm sure that with all professionals, what looks easy, oftentimes is not so, thank you.
What a blast to watch -- this is one of the few camera operators to actually capture the work being done! The chef is also fun: "zee genoise... fine." "zee sabayon... ok." "zee kirsch... eez great!"
Captain here: Chocolate Forest Mousse Cake Recipe Chocolate genoise cake: 5 eggs 125 gram caster sugar Instructions : mix it through and place it over a Ban marie (double boiler) until it reaches 60 Celcius (i.e. warm but not hot that it doesn't burn your finger) the sugar melts in the eggs (i.e. you don't feel any sugar pieces). Occasionally whisk the mixture to avoid it getting boiled or scrambled. Then whip the mixture when its ready. Whip it till it forms a ribbon stage 75 gram Flour (Self Raising) 25 gram Corn Flour 12 gram Cocoa powder Instructions: Sieve the flours and fold it with the whipped mixture gradually. Bake it in a pre heated oven of 160 Celcius. The cake is done when it is pressed, it does not sink but spring back up. If not, let it bake it a little longer Dark Chocolate Mousse: 1 litter Whipping cream - Whip it 600 gram dark chocolate - Melt it Saboure: Syrup - 300 grams caster sugar and 120 grams water (heat to 110 Celcius) 8 egg yolks + 1 egg Instructions: Start whipping the eggs just before the syrup is ready and then slowly pour it in. Whip the mixture till the bowl in cold (consistency is still runny but not whipped up). Then add the saboure with the whipped cream and the melted chocolate (not too cold or hot) and mix it through (middle to top) Vanilla Mousse: 250 gram creme patissiere (pastry cream, custard) 450 gram whipping cream - whip it 3 and half gelatin sheets - soften it in cold water and then microwave the gelatin for 15 seconds Instructions: Whisk the creme patisserie thoroughly for a minute. Next, add a bit of the creme to the warm gelatin in a separate bowl and whisk it for a few seconds and then add it back to the whole creme patisserie and whisk some more. Then, add a bit of whipping cream ( 3-4 portions, 1 portion at a time) and mix it. Other ingredients to layer the cake : Cherry juice + simple syrup - to soak the cake Liquer - Kirsch White or dark chocolate shavings
Chef Julien is not just a fantastic chef, but also an extraordinary entertainer. I love all his videos, and I make sure all my students watch him as well. Truly world class!!! - Chef Joey Prats, Joey Prats School of Baking & Pastry Arts, Manila, Philippines.
I ABSOLUTELY ADORE this man!!! I am in bed poorly watching this and he has made me laugh so much!!!! i dont even like black forest gateau, but had to watch! I LOVE his Honesty and Humour. THANKYOU SO MUCH Chef and not forgetting the Camera Man, John! .........now for the next video!!
This video was a joy to watch! To see such a wonderfully crafted product being created step by step is fascinating, but at a pace which is totally engaging! I love your humour and style...why do you not have your own tv programme? Keep the videos going...I have learned a lot and am inspired to make this gateaux. Thanks......I am an ardent fan.
Julien mon cheri (permets moi)je suis une vieille française de 60 ans J'habite a Brooklyn New York je te remercie pour ta bonne humeur ton talent et pour prendre le temps de partager tes connaissances sur RUclips. Je te souhaite beaucoup de succès dans ta patisserie et la prochaine fois que je visite l' Angleterre je ne manquerais pas de passer te voire et commander un bon gateau de chez " Saveur ".bisous!
Hello from Pittsburgh ! you are the very best " Baker" ? ! Bravo for you.....Salute ! you are definitely a natural high Person.....All the Best. Carina Chef
Carina Barsotti - Hi Carina. I'm from Pittsburgh and live in State College. It delights me to imagine you channeling julien's joyful expertise in your work. The world needs less 'food wars' and more Food Joy/Fun. Best to you in all you do.
hello from japan! i somehow remember julien as owner of the bakery i was cheering for in the baking competition britain's best bakery. very sad when his team was eliminated. he looks a lot better now. in the show, he looked so thin and serious.
Chef, anyone ever tell you that you are certifiable? I love your humor, your style, your talent and your baking! I enjoy your videos so much. As far as you using the Kitchenaide mixer and calling it lazy... You got that all wrong. Work smarter, not harder! I'd give anything for my own Kitchenaide. Those things are fantastic! And so are you!
I'm an American Colombia living in Paris France and definitely France is one of the best places to eat any kind of Gateaux... U are one of the best RUclips chef I have see I. RUclips ... Thank u so much and definitely soon I open FB I will ad u ... Merci beaucoup... Vous est tré gentille... Gracias pour ser tan gèneroso. Io penso, tu sei un Italiano ... bellissimo accento ... tu sei il migliore.
This is a really good recipe. I made it and every element turned out great. Sponge was moist and fluffy and mouse was creamy and delicious. But it did take me 4-6hrs lol.
Chef Julien, j'adôre tous de vôtre videos sont 1er Classe et celle de Gateau Forêt Savayon est de 'World Class 1.A. Merci pour vôtre meillure et most sophisticated recipee s. Your instructions are very good & you have a good sense of humour & french food tastes so good !!
I made one of these for a friend's birthday, of course it took me much longer and it was labor intensive. It was worth the effort, the cake was soooooooooo delicious.
it was a lot of prep but worth it, the fun and joy of making it , it is a work of art absolutely devine. i cannot make it at home so i can just have a slice from the bakers. thank you i had so much fun watching plus he is so funny i really like him a lot. more videos of him....please.
I just watched this channel ,, Black forest is my favorite cake,, and the wonderful thing I got is,, it was published on my birthday,, it's like a present,, 🎁,, 😊😊😊 LOVE YOU ALL AND GOD BLESS.
How much should I use for a powder gelatin? What size is the baking pan and should it be greased? Hope to hear from you soon as I am planning to make one for a Christmas dinner dessert.
Hi I just made this and it was so yummy. I would highly recommend that everyone give this a try. Thanks chef for sharing your wonderful recipes. Please share more videos and recipes.
Similar to him a chef called Hanz Bertla , a German chef lived in Yehud / Lod , I took demonstration lessons in his small school 1989 in the same area , he is realy a great chef , real encyclopedia in sweets and pastries .
absolutely wonderful! this is definetely my type of cake, moist, delicious, "mousse-y", wow! and the chef, hahaha he seems so nice I'd like to be friends with him!
Love your playfulness with the camera, your such a character.....lol! Love the way you prep and bake, I cook like that too. Explain while moving, getting things done!
Julien, if you watch your videos, why no butter in your genoise? I thought butter, and more specifically a beurre noisette, was essentially in making a sponge distinctly geniose? I love your addition of corn starch....seems it will give the batter more stability. I'd love to know if leaving out the butter is your own preference, or is it not required at all really. I've found that as soon as I gently add the butter, even carefully around the sides of the bowl and incorporate, it makes for a denser sponge. Am I alone with this problem?? Tysm!! And love the videos!!! :)
Does chef make videos all the time? I love watching him. He is so comical and knowledgeable! I am trying to watch all the videos from him because I love baking and learning about baking. I hope he continues to make these amazing videos.----Tressa
Hello Tressa, If you go to my channel and click on the playlist you will see all the videos in one place of julien OH yes if you view the adds it helps kind regards John
Brilliant frecipes and camera work,the best on here,and Julians a real character,we are very lucky to have him in the west country,makes one want to drive down to see and sample some of his wares.wouldnt be too difficult to find Im sure.ten stars
Really fascinating. Alot of work but the end product should be amazing! I wish I lived near this guy's cafe - I'd be there everyday!! Thanks for doing the video.
Love this chef! The french accent is unbelievably cute! Thank you for making me smile in these dark times❤️;although I don’t have time to make this. French patisserie & viennoiserie has me gaga..
vous etes trop sympa, tres pro aussi, et votre joie est tres communicative! c'est un vrai plaisir de vous suivre, vous me faites rire et je passe un bon moment avec vous. Merci Julien
bravo bravo bravo passion that is ur weapon you re one of the best at teaching and u re sooooo bloody fast. And I loved when you spat out that extra... < poached pear with zabaglione on grill> I m Italian, thank you.
Love your work. Wish you could do more tutorials in baking, more ofter. Congratulations. Pleasure to watch the joy with which you cook. Cheers from S. Paulo, Brasil.
I LOVE you so much!!! You make baking fun and so interesting to watch. You explain everything very well. I would have loved to have been in school with you.
i have to say just wow...wow...amazing...the way u did it..looks easy but best looking mousse cake i have ever seen...im your new follower...keep up the good work...im amazed
What a joy it was to watch this talented and charismatic pastry chef! How he executed his movements was like watching a symphony. He was absolutely mesmerizing.
The camera caught everything perfectly. You made it look easy but I'm sure that with all professionals, what looks easy, oftentimes is not so, thank you.
What a blast to watch -- this is one of the few camera operators to actually capture the work being done! The chef is also fun: "zee genoise... fine." "zee sabayon... ok." "zee kirsch... eez great!"
eric moss Thank you for your kind words Regards John
Dun't bang zee whisk too 'ard against zee side of zee bowl, or the hair zet you whipped hinto it will be- pouff- gone. Love zees guy!
Captain here:
Chocolate Forest Mousse Cake Recipe
Chocolate genoise cake:
5 eggs
125 gram caster sugar
Instructions : mix it through and place it over a Ban marie (double boiler) until it reaches 60 Celcius (i.e. warm but not hot that it doesn't burn your finger) the sugar melts in the eggs (i.e. you don't feel any sugar pieces). Occasionally whisk the mixture to avoid it getting boiled or scrambled. Then whip the mixture when its ready. Whip it till it forms a ribbon stage
75 gram Flour (Self Raising)
25 gram Corn Flour
12 gram Cocoa powder
Instructions: Sieve the flours and fold it with the whipped mixture gradually. Bake it in a pre heated oven of 160 Celcius. The cake is done when it is pressed, it does not sink but spring back up. If not, let it bake it a little longer
Dark Chocolate Mousse:
1 litter Whipping cream - Whip it
600 gram dark chocolate - Melt it
Saboure:
Syrup - 300 grams caster sugar and 120 grams water (heat to 110 Celcius)
8 egg yolks + 1 egg
Instructions: Start whipping the eggs just before the syrup is ready and then slowly pour it in. Whip the mixture till the bowl in cold (consistency is still runny but not whipped up). Then add the saboure with the whipped cream and the melted chocolate (not too cold or hot) and mix it through (middle to top)
Vanilla Mousse:
250 gram creme patissiere (pastry cream, custard)
450 gram whipping cream - whip it
3 and half gelatin sheets - soften it in cold water and then microwave the gelatin for 15 seconds
Instructions: Whisk the creme patisserie thoroughly for a minute. Next, add a bit of the creme to the warm gelatin in a separate bowl and whisk it for a few seconds and then add it back to the whole creme patisserie and whisk some more. Then, add a bit of whipping cream ( 3-4 portions, 1 portion at a time) and mix it.
Other ingredients to layer the cake :
Cherry juice + simple syrup - to soak the cake
Liquer - Kirsch
White or dark chocolate shavings
But we don’t know what gelatin bloom he used and what if we find powder gelatin.
Thanks !
Yay
Aaron Ja5
it's not s/r flour
I can't get over Chef Julien. He is such a fun to watch. Moreover, his recipes are delicious.
Chef Julien is not just a fantastic chef, but also an extraordinary entertainer. I love all his videos, and I make sure all my students watch him as well. Truly world class!!! - Chef Joey Prats, Joey Prats School of Baking & Pastry Arts, Manila, Philippines.
I know it's kind of off topic but does anyone know a good place to stream new tv shows online?
@Rylan Eddie try FlixZone. You can find it on google :)
Thank you for these episodes with Julien. I love watching these lessons by a professional pastry chef. Looking forward to seeing more.
I ABSOLUTELY ADORE this man!!!
I am in bed poorly watching this and he has made me laugh so much!!!! i dont even like black forest gateau, but had to watch!
I LOVE his Honesty and Humour.
THANKYOU SO MUCH Chef and not forgetting the Camera Man, John!
.........now for the next video!!
i love this chefs charisma
me yeah
Can’t stop watching your videos
best 40 minutes i've spent in a long time. wow. great work, chef!
Very good recipe, this is the one I am looking for. Julian, you are the best chef on RUclips! Looking forward for your new video and recipe.
Thank you for this great recipe...my mousse/genoise/creme diplomat all turned out fantastic, and my gateau was divine!! Again, thank you :)
Could watch him for days in a row! He is so talented. A gift for us to be able to learn from him! Mercy Julian!
i was really entertained with the baker.his so funny!
i really appreciate you and your cake.good job!
This cake lookes amazing and the chef is hilarious! Gonna try it for sure!
This video was a joy to watch! To see such a wonderfully crafted product being created step by step is fascinating, but at a pace which is totally engaging! I love your humour and style...why do you not have your own tv programme? Keep the videos going...I have learned a lot and am inspired to make this gateaux. Thanks......I am an ardent fan.
Chef is an ABSOLUT CHAMPION !!!Great work..!
Brilliant! Julien makes me want to so experiment at home with not only his recipes, but also his demonstrations! Thank you!
Thank you fo watching Tim why dont you join our Facebook page.
Kind Regards John.
Love you! Sense of humor. Detail oriented. I love how you give us a great view of what is in the bowl. ❤️ great filming.
'Because I'm crazy, i like the risk...' Hahahaha!
Julien mon cheri (permets moi)je suis une vieille française de 60 ans J'habite a Brooklyn New York je te remercie pour ta bonne humeur ton talent et pour prendre le temps de partager tes connaissances sur RUclips. Je te souhaite beaucoup de succès dans ta patisserie et la prochaine fois que je visite l' Angleterre je ne manquerais pas de passer te voire et commander un bon gateau de chez " Saveur ".bisous!
oh my goodness . I love this guy lol...I want to go bake a cake now : )
What a delightful guy to watch, learn from, be inspired by, and I laughed so much. He’s such a tonic!
That is the most beautiful, delicious, scrumpdillicious looking black forest cake I've ever gazed upon. Subscribed for life.
Hello from Pittsburgh ! you are the very best " Baker" ? ! Bravo for you.....Salute ! you are definitely a natural high Person.....All the Best.
Carina
Chef
Thank you for your kind words Carina I hope you enjoy the of my channel.
Regards John.
Carina Barsotti - Hi Carina. I'm from Pittsburgh and live in State College. It delights me to imagine you channeling julien's joyful expertise in your work. The world needs less 'food wars' and more Food Joy/Fun. Best to you in all you do.
hello from japan!
i somehow remember julien as owner of the bakery i was cheering for in the baking competition britain's best bakery. very sad when his team was eliminated. he looks a lot better now. in the show, he looked so thin and serious.
Chef, anyone ever tell you that you are certifiable? I love your humor, your style, your talent and your baking! I enjoy your videos so much. As far as you using the Kitchenaide mixer and calling it lazy... You got that all wrong. Work smarter, not harder! I'd give anything for my own Kitchenaide. Those things are fantastic! And so are you!
He is so charming and adorable. Not to mention a wonderful instructor.
I'm an American Colombia living in Paris France and definitely France is one of the best places to eat any kind of Gateaux... U are one of the best RUclips chef I have see I. RUclips ... Thank u so much and definitely soon I open FB I will ad u ... Merci beaucoup... Vous est tré gentille... Gracias pour ser tan gèneroso. Io penso, tu sei un Italiano ... bellissimo accento ... tu sei il migliore.
This is a really good recipe. I made it and every element turned out great. Sponge was moist and fluffy and mouse was creamy and delicious. But it did take me 4-6hrs lol.
this guy is a legend , hes very cool and very good how he explain the recipes.. keep it up . im a chef from malta :)
Thank you
Thank you.
Wow... This guy is amazing... Thank you so much for sharing.
Thank you for your kind words. Regards John.
I just love this chef. The fact that he makes great pastries and cakes is a bonus! Je t'aime le chef francais!
Chef Julien, j'adôre tous de vôtre videos
sont 1er Classe et celle de Gateau Forêt Savayon est de 'World Class 1.A. Merci pour vôtre meillure et most sophisticated recipee s. Your instructions are very good & you have a good sense of humour & french food tastes so good !!
By far my favorite chef he is so funny and the camera work is brilliant it shows everything he is doing... Love it love it...
I made one of these for a friend's birthday, of course it took me much longer and it was labor intensive. It was worth the effort, the cake was soooooooooo delicious.
i love watching chef julien! he's fantastic, charismatic, and he explains what he's doing as he does it. wonderful! :D
it was a lot of prep but worth it, the fun and joy of making it , it is a work of art absolutely devine. i cannot make it at home so i can just have a slice from the bakers. thank you i had so much fun watching plus he is so funny i really like him a lot. more videos of him....please.
z genoise looks sooo yummy..sum fun n a good sense of humor will make z cake taste better...
Who's gone a stay on a diet, after watching this fantastic chef with delicious recipes.
I just watched this channel ,, Black forest is my favorite cake,, and the wonderful thing I got is,, it was published on my birthday,, it's like a present,, 🎁,, 😊😊😊 LOVE YOU ALL AND GOD BLESS.
How much should I use for a powder gelatin? What size is the baking pan and should it be greased? Hope to hear from you soon as I am planning to make one for a Christmas dinner dessert.
Hi I just made this and it was so yummy. I would highly recommend that everyone give this a try. Thanks chef for sharing your wonderful recipes. Please share more videos and recipes.
Very good! You are a super baker!
Yes! You are crazy, funny! But excellent!
Excellent chef, low your videos, u and Raymond Blanc taught me how to make eclairs! And they came out brilliant everyone loved them! Thanks!
you r an excelent teacher:) Thanks. The mousse came out very tasty.
Similar to him a chef called Hanz Bertla , a German chef lived in Yehud / Lod , I took demonstration lessons in his small school 1989 in the same area , he is realy a great chef , real encyclopedia in sweets and pastries .
absolutely wonderful! this is definetely my type of cake, moist, delicious, "mousse-y", wow! and the chef, hahaha he seems so nice I'd like to be friends with him!
Love your playfulness with the camera, your such a character.....lol! Love the way you prep and bake, I cook like that too. Explain while moving, getting things done!
Absolutely adore the accent. Nothing like an amazing chef, respect, it looks delish!
Julien, if you watch your videos, why no butter in your genoise? I thought butter, and more specifically a beurre noisette, was essentially in making a sponge distinctly geniose? I love your addition of corn starch....seems it will give the batter more stability. I'd love to know if leaving out the butter is your own preference, or is it not required at all really. I've found that as soon as I gently add the butter, even carefully around the sides of the bowl and incorporate, it makes for a denser sponge. Am I alone with this problem?? Tysm!! And love the videos!!! :)
Does chef make videos all the time? I love watching him. He is so comical and knowledgeable! I am trying to watch all the videos from him because I love baking and learning about baking. I hope he continues to make these amazing videos.----Tressa
Hello Tressa, If you go to my channel and click on the playlist you will see all the videos in one place of julien OH yes if you view the adds it helps kind regards John
This guy is a genius.
Omg first time watching this chef and I love this guy. And what a cake I'm going to put it on my to do list thanks!
Brilliant frecipes and camera work,the best on here,and Julians a real character,we are very lucky to have him in the west country,makes one want to drive down to see and sample some of his wares.wouldnt be too difficult to find Im sure.ten stars
Omg this is unbelievable I wish I can just buy a slice otherwise I will eat the whole cake. Thank you for your time sharing this magnificent cake!
Thankyou love your recipes. Did try this one n it turned awesome.. look forward to more of your tutorials...
Really fascinating. Alot of work but the end product should be amazing! I wish I lived near this guy's cafe - I'd be there everyday!! Thanks for doing the video.
Oh my goodness😍looks soooo tasty😋 & it’s a beautiful cake!
I would enjoy watching Julien make a peanut butter sandwich. He makes magic with any ingredients.
Fantastique!
Merci!!
A wonderful informative video of the chef. The product looks terrific. Could eat the thing.
best cooking on youtube...
love all your receipes. everything i attempt is brilliant.
Love this chef! The french accent is unbelievably cute! Thank you for making me smile in these dark times❤️;although I don’t have time to make this. French patisserie & viennoiserie has me gaga..
Chef Julien is so interesting to watch... got many tips from this... tks again :) officially a fan now ;)
vous etes trop sympa, tres pro aussi, et votre joie est tres communicative! c'est un vrai plaisir de vous suivre, vous me faites rire et je passe un bon moment avec vous. Merci Julien
Thats looks lovely and yummylicious and your fun to watch .........
It is fun demonstration.The chef was doing very tired. I cant think about myself.You are keen at this baking.good work!
.
Maestro, thumbs up, love the chef, subscribed and liked.
Merci milles fois Merci
Magnifique recette je la chercher depuis des mois et des mois
bravo bravo bravo passion that is ur weapon you re one of the best at teaching and u re sooooo bloody fast. And I loved when you spat out that extra... < poached pear with zabaglione on grill> I m Italian, thank you.
It is lovely! Very professional and beautiful job.
Hi Chef Julien I just love to watch you bake you are the best thank you
Chef Julien is very funny but excellent in the kitchen. I really love watching him. Keep it up!
om .. what a magnificent work of art... and the mousse looks pretty good too .. hah
wow. Fantastique! Much eezieur wiz a mixeur! Love him.
Love your work. Wish you could do more tutorials in baking, more ofter. Congratulations. Pleasure to watch the joy with which you cook. Cheers from S. Paulo, Brasil.
You look so busy honey..I loves your way when you cutting the cake. Trust me...you very sassy..! Great job dear...!!
I really enjoyed watching you and your a very good chef, I will make this recipe ,Cant wait to see more ..Thank you
very funny. u made me laugh. good work.
beautiful :) both the chef and the dessert!
I LOVE you so much!!! You make baking fun and so interesting to watch. You explain everything very well. I would have loved to have been in school with you.
i have to say just wow...wow...amazing...the way u did it..looks easy but best looking mousse cake i have ever seen...im your new follower...keep up the good work...im amazed
Hi Mairah, Thank you for your comments they are all ways very wellcome.
Kind Regards John.
Looks fantastic! A slice of that and a cup of coffee please.
This recipe is Absolutely Delicious !!!! Thank you 💖
your cake looks really yummy can not wait to try it. you are a really good cook i like what you make...
got to subscribe to this crazy French Man, I love the way you cook, all the best from Down-Under Australia
This guy is so funny and a pleasure to watch, awesome recipes, thank for sharing!!!
Amazing ! Love your attitud! Keep the good work
best chef on the net by far, great baking and such fun to watch.i wonder if i could order some cakes to take home with me when am on my hols???
Just love that French accent! Consider a chef Julien doll? ... a talking one? Great stuff thank you!
thank you for your comment guys,julien
Excelente..... Imagino los sabores.....muy bueno!
julien please tell where you buy this lovely big wide spatula? you make this look so easy!
Love your shows, explantions,and especially the close-ups at every stage, keep it up
This guy is so funny and amazing too. Waiting for another video from him
Hahahaha .. I love it ! ... Cold water always makes it soft
In heaven.. lovely! Lovely!
That's great, Chef Julien!!!!!!
Love watching you Chef! Hope to see more of your videos!
Super. Thank you - going to try it myself!
This cake looks delicious I just want to eat it
Hi Sherry, We have made more nice video's for you and will post in the next few days.
Kind Regards John & Julien.