You know Julian I never met you. I I was wishing to meet you one day but I got to work for the Ritz Carlton and different five star hotels because of you. I got into pastries. I’m older now but it’s kind of funny about life that you can influence somebody, hope to meet you one day I don’t have too much time😢😢
I'm a chefhzve been 26 years and I admire you because you bring to life the kitchen to the public not like all these stupid celebritie chefs a'd your a very good pastry chef ver calm and you explain everything properly
500 gr strong flour 10 gr salt 80 gr Castor sugar 25 gr yeast 250 gr eggs Mix Add 250 gr butter small dice, mix until sticky, stop scrape, mix until smooth and shiny. Let it rise 30 Mon. Then leave overnight.
I love love love watching this man....he is amazing I cannot take my eyes off the screen....please film more of him working....a joy to watch a total joy....
I remember watching this years ago and I went straight from watching this to making bread and pastries. I'm an amateur and they came out beautiful! Recently I was having problems following another recipe and found this video. Again, I went from watching this once to finishing off the other recipe. Thank you!
I’m late to the game, but I LOVE this baker! I have learned a lot from the few videos I watched, and compared his method of browning butter-for his brownie recipe-to the way I learned by watching other videos earlier in the week, his way is so much less fussy, but then I wasn’t dealing with huge amounts. Anyway, if I’m ever in the UK again, I’m visiting his bakery. Best baking videos I’ve seen, and this brioche looks gorgeous.
Please notice that when the dough starts climbing out of the bowl, J-man keeps working with the butter. That's because the French have their priorities right...
Wow! What a great demonstration you’ve done here. I tried my first Brioche this morning, but I was a bit dissatisfied, and determined to do better, I found your video. Merci beaucoup!
Just made my first brioche based off this video. Turned out nearly perfect. My braiding needs practice but I was close. Great videos from this funny guy.
Jamais, jamais, jamais déçu!! Absolument fantastique! I just started making Brioche - I love it!! I just saw your latest FB bread Post.. gave you a ❤️.. Thankyou for Sharing! 😬👍🎉🎉🎉
Thanks Julien for sharing this I went to a French Cutlery College and then off to a Danish chef made all sorts of things, But just made my first Brioche so I figured I would look for a French Chef this time glad I found you ,
Bravo chef, et merci pour tout ce que vous réaliser, en même temps j'apprend 'anglais avec vous, grâce à votre accent je comprend tout. merci cher Julien, "je m'abonne "
Oh, I understand what you mean when you say you'd rather make the dough with a mixer. I made it by hand before and in the tropics! Total madness and what a mess it was!! Almost died! Great that you use Valrhona...great chocolate!
Thank to this video I started my first brioche tonight (many years back I came across a Brioche recipe in one of Paul Bocuse, but scared me. I read this recipe in the interim a couple of times, but although everything described there made sense, I didn't have the courage to try. I did doubt I would manage the butter - Bocuse' recipe has 60% butter) Back to Chef Julien. I followed his instruction and the quantities to the point, but man I did battle to work the butter in. It took me ages to get a homogeneous dough. And even now that I put it in the fridge for overnight it is not 100% homogeneous, but I stopped because I did fear to over-knead the dough. What could be wrong?
Bonjour mettez nous svp les ingredients de la recette en barre d'infos vs êtes tres rapide quand vous parlez mais sûr de vous Vous parlez anglais comme les français l'êtes vous bonne continuation
I have tried this recipe once and I have noticed that five eggs (weighed 260 grams) are not enough so I had to add an extra egg (310 grams) and things were much better. I would like you to confirm if we need 250 or 300 grams. I have a KA Artisan (not the heavy duty one you have there) and the first kneading (before addition of butter) was very, very hard (even after the sixth egge was added). Full integration of butter was so long that it took me more than 90 minutes to complete ir (kneading and resting process). Final result was very good. Thanks
@@user-dh6sz7mz2d Русские субтитры могут быть полезными. Я многому научился у этого шеф-повара. Кроме того, я прошу прощения за использование Google translate, чтобы написать это. Я знаю только немного русского. "Привет, как ты?" "Большое спасибо." "Извините меня." Надеюсь, для вас будут созданы русские субтитры для этих видео.
@@KevinPeffley If you add milk, the tast will change. It's not a brioche anymore, but a "pain au lait". We have both over here in France, and we don't confuse them. But do as you want. It's not rocket science; every person do it his own way, even here.
![ARGENTINA vs. CHILE [3-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 7](http://i.ytimg.com/vi/De3AWmXzhuA/mqdefault.jpg)
You know Julian I never met you. I I was wishing to meet you one day but I got to work for the Ritz Carlton and different five star hotels because of you. I got into pastries. I’m older now but it’s kind of funny about life that you can influence somebody, hope to meet you one day I don’t have too much time😢😢
I'm a chefhzve been 26 years and I admire you because you bring to life the kitchen to the public not like all these stupid celebritie chefs a'd your a very good pastry chef ver calm and you explain everything properly
I could watch chef Julien everyday .
500 gr strong flour
10 gr salt
80 gr Castor sugar
25 gr yeast
250 gr eggs
Mix
Add
250 gr butter small dice, mix until sticky, stop scrape, mix until smooth and shiny.
Let it rise 30 Mon. Then leave overnight.
He used fresh yeast. Not everyone has fresh yeasts. It's 25 grams of fresh yeast or 5 grams of instant yeast or 1% of the flour.
I frickkin love this guy!!! What a lovable character!!
Yes , I love his style.
J Marici he sounds just like inspector Clouseau ? Lol
I love how this dude works
I love love love watching this man....he is amazing I cannot take my eyes off the screen....please film more of him working....a joy to watch a total joy....
I remember watching this years ago and I went straight from watching this to making bread and pastries. I'm an amateur and they came out beautiful!
Recently I was having problems following another recipe and found this video. Again, I went from watching this once to finishing off the other recipe.
Thank you!
Love this guy :) I've learned so much from his videos!
This guy is a GEM!
I’m late to the game, but I LOVE this baker! I have learned a lot from the few videos I watched, and compared his method of browning butter-for his brownie recipe-to the way I learned by watching other videos earlier in the week, his way is so much less fussy, but then I wasn’t dealing with huge amounts. Anyway, if I’m ever in the UK again, I’m visiting his bakery. Best baking videos I’ve seen, and this brioche looks gorgeous.
Brioche is nice as burger buns.
I will try chef Julien Saveurs method to make Brioche.
This is briliant.
Thank you so much, merci beaucoup! The brioche I made was perfect! This is the best recipe!
Please notice that when the dough starts climbing out of the bowl, J-man keeps working with the butter. That's because the French have their priorities right...
Wow! What a great demonstration you’ve done here. I tried my first Brioche this morning, but I was a bit dissatisfied, and determined to do better, I found your video. Merci beaucoup!
Julien you are a very good teacher and nice to listen to as well as obviously a first rate baker. Thank you for sharing...Vancouver island
Just made my first brioche based off this video. Turned out nearly perfect. My braiding needs practice but I was close. Great videos from this funny guy.
Never left a comment even after 3 years watching, I'm glad I'm not the only one asking myself if I have the right recipe!
Welcome back Julien, more videos please!
it is really fun to watch the making of these brioche and many other videos of Chef Julien
indeed, feeling like i can make them too. great joy to you
Best brioche so easy and measurements are so precise. Didn't change a thing. Thank you
That block of butter, wow, had me drooling at that point.
I tried this recipe today - I cannot believe how delicious, light, fluffy... incredible tasty it was... thank you so, so much !!
This is my fourth time to watch Chef. I surely do miss him in the videos. I hope you guys get together this year. Best wishes------------Tressa Daigle
I love this guy, not only he is cute, he makes bread making fun and easy. Please more videos🙏🤙
Jamais, jamais, jamais déçu!! Absolument fantastique! I just started making Brioche - I love it!! I just saw your latest FB bread Post.. gave you a ❤️.. Thankyou for Sharing! 😬👍🎉🎉🎉
I can't stop watching Chef Julien's videos! So many awesome tips and bits of advice! Thank you!
love you julien ,i love you cooking and the way u bake it .how nice to be like you ...
thank you Julien. ..u r the best. ..love ya so much 💪💪💪💪
Thanks Julien for sharing this I went to a French Cutlery College and then off to a Danish chef made all sorts of things, But just made my first Brioche so I figured I would look for a French Chef this time glad I found you ,
Seth B I
Cutlery?
Chas Corbet, I’m sure he means Culinary.
I just adore, how you work! Amazing!
POP! This Chef is awesome. Keep up the passion.
500 gm flour
10 gm salt
80 gm caster sugar
25 gm yeast
250 gm (5 eggs)
250 gm butter
Bravo chef, et merci pour tout ce que vous réaliser, en même temps j'apprend 'anglais avec vous, grâce à votre accent je comprend tout. merci cher Julien, "je m'abonne "
Your brioche is awesome Chef Julian. 👍👍
Amazing , watching from Kuala Lumpur Malaysia 🇲🇾
More Julien videos please.
You are amazing Chef Julien !, thank you so much , I learned a lot from you 🙏❤️👏👏👏
Wonderful! The best I’ve seen so far.
Welcome back Chef!! 👏🏻👏🏻👏🏻
I love this chef’s humour!!!!
J'aime l'accent frenchy. Le petit "voilà" ou bien le "manging" that in the morning...
Very good Julien im sure it taste yummy more of videos pls.Your egg wash spray is genious instead of brushing it best regards fr down under.😉
Bravo 👏 such a hard working guy. So pro.
You are my favorite Julien, keep up and thank you!
good to see you Julien !! welcome back Chef
Just love to see you prepare bakery goods. I prefer you above all
Would you please post the recipe, I m very interested to try please.
Thank you.
I planned to do it tomorrow please.
So talented !
Thank you, Chef !
he's quite amazing, thank you for continuing videos chef!!
question: why in the lower corner says "press for my videos"
+Grisel Gallardo Hello Geisel please press and you will see give it a try
Kind Regards John Cameraman
I can almost smell it; wonderful video!
Oh, I understand what you mean when you say you'd rather make the dough with a mixer. I made it by hand before and in the tropics! Total madness and what a mess it was!! Almost died! Great that you use Valrhona...great chocolate!
You seem to have magical hands....
Love your hands chef! Great recipe and please continue with the videos. I wish I could go to your bakery and taste your creations!
Arr. love it when french speaks english😘 Broiche looks good too
Love this guy soooo much. 🥰🥰🥰
Love this guy!
Live this! So informative. Thank you.
J'aime bien toutes tes recettes...
Thank to this video I started my first brioche tonight (many years back I came across a Brioche recipe in one of Paul Bocuse, but scared me. I read this recipe in the interim a couple of times, but although everything described there made sense, I didn't have the courage to try. I did doubt I would manage the butter - Bocuse' recipe has 60% butter)
Back to Chef Julien. I followed his instruction and the quantities to the point, but man I did battle to work the butter in. It took me ages to get a homogeneous dough. And even now that I put it in the fridge for overnight it is not 100% homogeneous, but I stopped because I did fear to over-knead the dough.
What could be wrong?
thanks, that's just what I needed.
Very interesting... thank you for sharing, love to bake!!
I love these videos.
in my top list to bake
i like the way the mixer is used , very helpful
Ur wife is so very lucky to have u.
Super !! You show it really tutorial, thanks
i am thinking to bake a large Parisienne in a 22cms tin. How long do you cook it for please? Thank you
Bonjour mettez nous svp les ingredients de la recette en barre d'infos vs êtes tres rapide quand vous parlez mais sûr de vous Vous parlez anglais comme les français l'êtes vous bonne continuation
Awesome chef all the brioche
Delicious!❤
Thank you 😋
I have tried this recipe once and I have noticed that five eggs (weighed 260 grams) are not enough so I had to add an extra egg (310 grams) and things were much better. I would like you to confirm if we need 250 or 300 grams. I have a KA Artisan (not the heavy duty one you have there) and the first kneading (before addition of butter) was very, very hard (even after the sixth egge was added). Full integration of butter was so long that it took me more than 90 minutes to complete ir (kneading and resting process). Final result was very good. Thanks
Сделайте перевод на русский если не трудно.
@@user-dh6sz7mz2d Русские субтитры могут быть полезными. Я многому научился у этого шеф-повара.
Кроме того, я прошу прощения за использование Google translate, чтобы написать это.
Я знаю только немного русского.
"Привет, как ты?"
"Большое спасибо."
"Извините меня."
Надеюсь, для вас будут созданы русские субтитры для этих видео.
I saw another comment that recommended adding milk, 200-250ml. No reply from Julien, though.
If you watch Bruno Albouze's recipe, he uses 6 eggs so I think either 6 egg is the correct recipe or you have to add more milk.
@@KevinPeffley If you add milk, the tast will change. It's not a brioche anymore, but a "pain au lait". We have both over here in France, and we don't confuse them. But do as you want. It's not rocket science; every person do it his own way, even here.
Amazing works
amazing .........
This is amazing Nice work profesional
Did you not forget to add milk or water approx10%. You mentioned in the beginning it was quite dry, that might be the reason.
Brioche is traditionally made with eggs only. If you use milk or water - even 10%, it's not Brioche anymore.
It's babka then ;)
Divide by 3 for instant yeast.
Cooks with elan! The way you toss everything aside!
did anyone else notice how he just touched the molds straight out of the oven
I miss he and his misses tossing flour at each other and laughing hysterically.
I've watched almost every video and it's 2018 now. Why aren't there new ones?????
Michael Bacon There's a new one. Right now - Jan 2019.
Super!!!!Bravo!
Thank you shef julien
Hi how are you
I want to ask you why you didn't put any woter for it.
Thanks soooooo much
Thank you for sharing. Please let me known what kind of the scale you used. I appreciate that.
Hi,hello.
what is strong flour?
How do you make your egg wash spray. Will it not spoil easily?
What is ur recipe ,for today.
You didn’t say how long you bake them for. I wan to make so please give baking time.
Did he actually forget to add milk? Is this why the dough was too dry at first?
No it's not babka (pain au lait), it's brioche.
Sweet like your cookies Julian..thx
Chef Julien, achetez-vous un nouveau robot pâtissier, je vous en prie.
Chef can u do me a favor how to make soft roll or brioche mini bun that i love to eat.and whats the recipe
I love men
This is so beautiful. Fantastic
No water or milk added?
Julien is your egg wash just egg white with water added?
How long approx. do they stay in the oven?