Julia Child's Pastry Nightmare (Mille-Feuille & Napoleon) | Jamie & Julia
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- Опубликовано: 11 сен 2021
- The legendary mille-feuille & napoleon pastries - a classic french dessert recipe from Julia Child. An epic journey covering puff pastry, apricot jelly, crème pâtissière & homemade fondant. I'm making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". #juliachild
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omg I'm screaming watching you drag the flat of the knife across that icing. The edge, man, the EDGE.
I literally put my face in my hands watching him do that....it was painful!
I know….me too. Next time try a toothpick pulled down the length. Omg that part was a bit painful.
A toothpick, anything else. Then he wiped it with a paper towel!
Yep! Screaming “the back of the knife Jamie! The back of the knife”😢
And while the fondant is still liquid. ❤️
as somene who spent last year getting a french baker's degree...getting to these results with so little experience in baking (puff pastry etc) is pretty damn impressive! i had experience and teachers etc and i still struggled at times, so the fact that you got where you did is certainly an accomplishment. plus you get extra credit for having to use american butter instead of a lovely 84% fat butter like we have here in france for professionals (much easier to work with imo)! bravo!
Wait, american butter has less fat than regular butter? ^^'
@@krankarvolund7771 it often does! that's why it's usually recommended to at least use european-style butter for laminating, as the regulations ensure the butterfat content is no lower than 82%. the lower the butterfat content the higher the water content usually, which drives the cost of butter down : that's why american comapnies have lower quality (lower fat content) butter i think. in france (idk about other countries) you can find 84% butterfat butter in industry professionals-only stores, and i have to say the 2% make all the difference imo. the butter is more tender and pliable without gettig too soft, it's just lovely to work with
@@ulyssealmonte2265 I must say I never thought that you could really mess with that XD
You can find higher fat butter in America, but we are horribly uneducated on food. So most people by the lowest quality items vs the items that are better for them.
@@krankarvolund7771 Yes it's 35 to 36 percent which is ridiculous. And that's European style.
As a French person, this is gold, the pronunciation, the useless complexity, and of course the deliciousness of the mille feuille. I love it !
why don't you say that millefeuille don't exist anymore and we can only find napoléons but they are called mille-feuilles
@richardberton7386 They actually do exist in Québec and they are delicious. I would say he is not pronouncing the word MILLE-FEUILLE correctly. The E in this word is pronounced like the last E in heather and the EUILLE is pronounced like a Y in English like in the word layers.
It’s so cute when you pull out the measuring tape, like you’re measuring a 2x4!
Seeing the fondant come together was pretty amazing
Oh and applying the filling with a piping bag would have been a good move.
Yeah, I really enjoyed that! I didn't even know he was making fondant so when it came together the realization swept over me lol
Fun thing: french chefs way back in the day would include a cresent moon of puff pastry on main dishes. Not for any reason other than to show off their prowess. "Look! I can make puff pastry". It was a thing to show off because especially back then it was very hard to do. Props for trying!
lol my teacher was a french chef and would NEVER make puff pastry because, "You can buy better puff pastry at the store, why do all that work?"
@@CRneu I tried it for a strudel recipe. It was ugly as hell, but tasted pretty good. Mainly, the pear(from my little trees) burst through the pastry. Total rookie mistake. But we totally still ate it.
@@CRneu Just make sure you get actual butter puff pasty and not palm oil puff pastry (which most seem to be!)
@@CRneuwhich is a lie, unless you are a very bad baker.
It takes time but is rewarding.
Even now in France you can tell tje bakeries using industrial pre made croissants and those making them themselves.
Taste and structure just aren t the same.
This was my final project at Le Cordon Bleu. It stressed me then and now, I adore it. Love watching you.
This is the most realistic cooking channel on RUclips. I can see myself being confused and frustrated in the exact same way. :-D
Having trained as a patry chef, watching an amateur with no special equipment is pretty impressive. Puff Pastry can go wrong on so many levels, even with proper equipment it's a horror for me to this day.
To understand where the hotspots/coldspots are in your oven - cover your cookie trays with sliced bread and bake! The even-ness or uneven-ness of cooking will be apparent and you won't find out the hard way making a Julia Child recipe! Got this trick from my Gram, every move and new oven was tested this way so she could bake and get predictable results!
Your doing a great job with her cookbooks, much more ambitious than I'd ever attempt. Cheers mate!
Holy shit I’m an actual trained pastry chef and I’ve never heard this before and it’s brilliant
@@AmbassadorKat Cheers : )
Your fondant was likely too hard by the time you put the chocolate on. Also, using a toothpick to drag through the chocolate works much better. All that counts at the end of the day is the taste though!
yeah when I saw him go at it with a knife I was like "no don't do that" har har It's easy if you know the effect she's after, ofc.
Watching that part was painful.
Totally agree, the important part is the 'drag effect' left by the chocolate. The icing was likely a bit too dry by the time the chocolate was added, but it would have worked better with something thin like a toothpick or the edge of a knife:)
he also used the side of the knife, not the back of the knife like the book said
@@lilypad2026 Precisely!
This was way ambitious. It is nothing short of a miracle that you got the results you got. Kudos!!
🙌🏼🙌🏼
I've watched this one multiple times and every time the "back of the knife" kills me. Hilarious.
Absolutely one of our favorite cooking shows. Never stop.
there a pastry rolling pins out there made out of marble (that you put in the fridge) or that are hollow that you fill with water (and chill) , they keep the pastry cold as you work with it
You can cheat and use a wine bottle with ice water
Aw man, I remember as a kid on every special occasion my uncle who was a chef used to make napoleons, not even as the star of the show, just as a side dish along with whatever else was happening food wise. My uncle passed away when I was 15 and most of my memories of him are his larger than life persona and his incredible culinary creations! RIP uncle Lewis!!
It worked well enough in this context but generally speaking, I would not substitute brandy for Kirschwasser. The Kirsch is basically a very high-proof distilled spirit to the point where it doesn't have much straight-up flavour, at least not in terms of sweetness or acidity. What it does have however is a lot of fragrance which makes it excellent for lightly flavouring things. Like, if you sip it, it wouldn't be all that tasty but if you take a whiff of it, it's basically the strongest cherry note you can imagine.
Hi Jamie, I love your channel, especially Jamie and Julia. I'm a huge Julia Child fan. One of my favorite books of all time is Julia's "My Life in France." I have several books about Julia on my bookshelf and have cooked out of her books for 40 years.
I have recommended your channel to so many people. You are a fearless cook and I love your dedication -- to keep making it until you get it right.
I wash my mushrooms too! My mother and grandmother were 100% French and they always rinsed their mushrooms in a colander and then gently dried them with a clean cotton towel. All lettuces and veg should be washed, even the ones that say "triple-washed", because bacteria continues to grow inside the plastic bags as they sit in the store. My mother always soaked her lettuces and veg in salted cold water (1/4 cup salt to a gallon water) for a couple of hours. She would empty a tray of ice cubes on top so that it would also crisp the lettuce and veg. The salt kills any tiny bugs, gnats you can't see. They will float to the surface. After an hour or two of soaking, just rinse the vegetables to get any salt off and they will be squeaky-clean and no bugs!
I was a professional cake decorator for several years. Here's a couple tips. When making a Chevron design: Don't use a dull knife edge to make your Chevron design. Use a clean toothpick instead. Try not to stop and start when you're pulling the toothpick through the diagonal lines. It should be done in one even motion. This will give you a nice clean looking Chevron design. 🙋♀️
Icing tip: After your cake layers have cooled on racks, lightly brush off any loose crumbs with a pastry brush or clean paint brush. Freeze the layers in wax paper/freezer bags before you ice them. It's much easier to ice a cake when it's frozen or semi-frozen. Also, if making bar cakes from a sheet of cake, freeze the cake first and then take a sharp knife that you've run through very hot water to make your cuts. Be sure to rinse your knife in hot water for each cut, then quickly wipe the knife clean with a towel just before you make your cut. You don't want to drip any water on the cake, you just want the knife to be hot so it slices neatly through the frozen cake.
Thank you. More than one of us benefitting from your remarks. 67 years old, maybe this weekend I will be able to frost a cake without crumbs.
@@julia90861 👍😘
All I can say is Jamie rocks. His video's never cease to entertain and bring on some good belly laughs. Keep it up Jamie.
Yup, they say "comedy is dead" cuz of woke-ism, with nothing allowed to be "too funny", it might offend someone, but shows like this demonstrate it is not, you just have to look in "unusual places" to find it!! :D LOL
@@ronschlorff7089 Anyone complaining about "woke-ism" is just fond of hearing themselves complain.
@@CRneu LOL.Thanks for that joke, I told you that "unusual places" like YT were often pretty Funny!! You just proved it to us!! LOL LOL ;D LOL :D
Preach
@@ronschlorff7089
Not all comedy is this type of comedy, and yes, restraining the things that you’re allowed to say is an actual problem when it comes to a profession where you have to say things to entertain
I was exhausted just watching this and laughing with you. I'm so proud of your efforts! I'm absolutely loving your videos.
lol same, these videos have cemented my choice to never make homemade puff pastry
What's remarkable about these recipes is how many of them come out well even when you lose patience, aren't prepared, suddenly decide on your own to "make them better", screw up a technique, etc. They generally look like hell when you do that, but still taste fine, and that's testament to the strength of the recipes.
Sometimes the chaos outweighs the charisma, but in this video, I can say that it's almost certainly the only time I've seen someone make fondant like this.
As a Latvian, I have eaten a fair share of Napoleon cakes in my life, but never made one myself. And never will I think. 😀 Great job though. So much work goes into making this cake!
I legit see you getting up there as a home chef. Like great idea just going through and cooking Julia child old recipes. I remember watching Joshua weissman when he had 100000 subs and I knew he’s gonna make it. Keep doing what you are doing. If you run out of Julia Childs recipes maybe go and test other iconic chef recipes. I like seeing just the everyday person tackle these. You also inspired me to pick up her book and try some for myself.
I want to see him tackle modernist cuisine after Julia.
Joshua sucks
I think we all knew how this was going to go. But, a lot of the fault lies with Julia (bless her soul). The recipes are so vague, and mostly written with volume measurements. I wish she had asked a modern cookbook publisher to update these two classic tomes before she passed away. When she learned these recipes, she was in culinary school and had a master chef to guide her. If you are going it alone, and only have those crazy line drawings to give you clues, the chances of success are VERY slim. We applaud you for even trying this. Mille Feuille by hand is the mark of a master pastry chef. You are so brave!
When I realized he was going to make puff pastry from scratch, I couldn’t help but think, “he’s a glutton for punishment.” Even Ina Garten won’t make her own puff pastry. Lol. But good work nonetheless.
I know this took a lot of effort so just know I love it when you tackle these more challenging recipes. This was honestly just great! Reminds me of culinary school
Jamie, not the back of the knife not the bottom of the knife: the straight edge its like scoring or cutting : ) Great Fondant! you could have cheated and used frozen puff pastry or from a New York deli But these are not the times for traveling about. in editing you should have just set them on a nice plate with a garnish...its all good I love your video.
That is so funny ... “I don’t know what to do, so I will just skip that step.” In Julia’s book everything will have about 20 - 60 steps. Poor Jamie, the old short cut doesn’t work with Julia!
Dude,
I've been making recipes from these books since the 1980's. Every time I make something it goes exactly the same way it does for you. Things don't turn out the way the book says, measurements don't seem correct. As I watch you cook I laugh at all the times I've been in exactly the same situations that you find. With the same delicious results.
I sometimes think pro chef cookbook authors can’t abide the thought of anyone replicating their beloved creations - and provide wonky measurements on purpose. Alternatively, perhaps they measure in weight or metric, and things get lost in translation when editors and publishers convert these measurements to Imperial units for American readers.
A lot of people aren’t aware that the heat distribution between copper, aluminum, cast iron and stainless steel cookware will not be consistent - and can impact how ingredients react in the pan. With the exception of “non-stick” and “cast iron,” fry pans, what should be used (and/or what the chef used) is often omitted. I wish authors would speak to that instead of assuming it’s only important where bakeware is concerned.
Another thing that cookbooks should discuss is the difference between electric and gas heat when cooking -especially on the stovetop. “Cook for 10 minutes” over an electric element will yield a very different result than over gas - and can burn the product in the blink of an eye. Gas is more variable and forgiving, which is why it’s the choice for restaurants. Where timing is concerned, it should always be presumed that gas was used for cookbook recipes.
I love this man’s determination
You know, I'm a relatively new subscriber and I don't know whyyyyyy I haven't found you before now. Come on algorithms, I thought you were better than that. Keep being real. You give me hope I can muddle through the hard recipes.
I have never thought to strain a jam in my life, but that perfect fruit honey (?) you got out of that looked absolutely divine.
Congrats on finishing that - a real marathon I know. You have courage. Thank you.
I think by the "back of the knife" it means the dull edge of the tip of the blade. If you run it gently down the pastry, it makes a pretty "V" pattern. I have made these (mine had more cream filling for some reason) and as delicious as they are, I will probably never make them again, I will go to a good French bakery and buy them. I feel the same way about croissants. Absolutely fabulous flavor when homemade and fresh from the oven, but all eaten in moments, after so many hours making and rolling out the dough. My guests gobbled them down before the salad course was over. Yay! plus major disappointment at not having at least one left over to have with my breakfast coffee. French pastry making is a labor of love but it can really be frustrating.
Watching you make 'mistakes' on Julias' recipes, what a gold mine.
Thank God they sell puff pastry in the freezer section.
But just like having gadgets, still good to practice things like manual chopping. You know for when you're making french cuisine camping in the woods 🤣
Watching these videos have given me a new found respect for bakers…
I absolutely love watching you. I've been binging the Julia Playlist. I mean this in the nicest way. You can't bake with wax paper. The wax melts into your pastry and the paper will catch on fire. You cook with parchment paper and don't want excess hanging off. All of the parchment should be covered.
This was a wild ride! You're a champ for hanging in there. Well done!
Jamie and Julia are always at odds but in the end they have love!! God bless you Jamie for all your hard work.
I just have to thank you for doing this for us. It was really quite the undertaking! Bravo!
I heard it as the "back of the knife" like the skinny part but then he used the flat of the knife. I would totally do the exact same thing if I was following these instructions.
I LOVE your criticisms of the books … VAGUE directions! The ice water part was SO confusing!
There's this joy I usually get whenever I watch your videos. I don't really know how to explain it, but it's always the highlight of my day.
P.S. Can we get a full house tour? Plus, can you make a video about being a tourist in NYC like you did in London?
Thanks
Props to you! What an endeavor…but the results are worth it. 100% enjoyable content. Thanks😀
My all time favorite dessert but in Switzerland we called it Tompouce (mille feuilles rose). The same but with a lovely pink icing!
this is the most courageous undertaking a youtuber could tackle.
Hilarious. I think I'll wait until my local Kroger has restocked the Pillsbury puff pastry.
there are other puff pastries that use butter, not oil, and taste much better.
Too lazy to read all the comments, so not sure if someone else mentioned this.
Re dragging the knife through the chocolate drizzle, I think you were meant to use the edge of the knife, which will pull the line into a chevron design.
You can do this trick to prettify all sorts of things from cake icing to the potato topping on shepherd's pie, etc.
Or you could practice with peanut butter on toast, say. After spreading, use a table knife to draw lines in one direction, then pull the knife through the first set of lines at a perpendicular angle. (Mix it up by changing the angle, or alternating the direction in which you draw the lines, to get different patterns.)
Good luck! Really enjoying your videos.
Julia was intense! Thank you for bringing her recipes to life. It’s a joy to watch you, and I am almost inspired to try some of Julia’s recipes myself. Almost! 😊
Definitely love you baking videos, I know your pain too well, I made the same cake for my sister's birthday. Next time add whip cream with the filling, it helps with the height and texture.
By the way, Love the new kitchen, it looks like it works well, hope your happy with it.
I'm glad it was worth the effort. It was neat to see how to make fondant too.
a little late but have you thought about buying a marble or metal rolling pin. you can cool them down before you use them so when you start rolling dough it will stay cooler longer (especially if you're in a place that loves to become humid and hot in summers)
Amazing. I run into the same issue where I am constantly trying to play catch-up in the instructions (steps A-O OY) . These videos are so entertaining and deciphering the instructions is like an archeological dig (thank god for Google and Alexa)
This was the best episode yet, I love the longer videos!!!
Jamie, check out Julia creating souffles, both sweet and savory, making a paper collar around the containers to help them rise higher.
I can't wait until you hit a million...you are doing it all so well! VERY entertaining! Carry on! I love your show.
Great work!! I will be going to second hand book shop soon and looking for Julia’s cookbooks!! You’ve inspired me to try her recipes!! I’ve always been intimidated by her recipes!! But now I really want to try some of them!!
Just found you and I am so enjoying your work. I have always wanted to make napoleons but never had the courage. After watching you do it I no longer want to try. Thank you for saving me the heartache of disappointment!
This was really impressive Jamie, true congratulations to you. You make something so daunting look doable for us amateurs (see I know French too!).
Adore your channel ❤️
U actually make pastry dough better than any amateur chef on yt 👏👏👏‼️
You are a brave soul tackling those recipes. I salute you.
Yum! I want a square of the napoleon. This was fun to watch but I bet clean-up was rough. Thanks for another wonderful video!
What ambition! This is a great episode. Thank you!
I was crying tears laughing at the knife across the chocolate...omg!!! 😂😂😂
Well done, my friend! One day you should try Julia’s caramel rolls. ( in her baking book ) Takes two days but are absolutely the most fabulous rolls in the world!
I just discovered your channel this weekend and have been on and off again binge-watching. You are awesome. Napoleons are one of my favorite favorite desserts and you almost make me want to try making them instead of just buying them but the anti chef and me hasn't really quite got in the mojo to make them but you join a goddamn good job my friend Thank you
Love you, Jamie! You bring so much joy to us! More videos please!!!!
Thank you, Jamie, for teaching me why it never occurred to me to MAKE fondant or puff pastry!
For the fondant and for caramel, dipping a utensil can trigger crystallisation of the sugar. The whole stuff becomes a hot sand-like sticky mess.
Such a ridiculously hilarious mess! But how come you didn’t eat the fondant one? 😂 Julia had a fabulous sense of humor. She’s loving you, Jamie.
Jamie, good job soldiering on with this one! And this episode graphically shows that just because you want to do something maybe you should not, or alternatively, something may look good on paper, but in real life, not so much. Life lessons there applicable to lots of things, I think.
As for apricot pronunciation, I like app-re-cot, with the app like an application on your phone, ....and not ape-re-cot, like ape being our big hairy ancestors (not so much do I like that image in my head, when choosing a jam). LOL ;D
sweet lord, I'm so glad I had a martini while watching this! You are a saint for trying it!
I can only imagine apartment hunting with Jamie and his wife. 😂 People look for specific things, Jamie looks for a filming kitchen. 😂 As I've binged all the Jamie & Julia, my favorite kitchen is NY, but the views overseas... ❤
“This one however … it liked the oven just a little too much right over here” 🤣🤣🤣
You don't stir the sugar because it may cristalize because of the agitation and then you have to start again. You could also make peppermint patties with the fondant If you added peppermint extract while the mass is still liquid.
Thank you Jamie for being so fabulous in your style.Thanks for the great fun in the kitchen love it
You use the knife like your cutting the Napoleon and it drags the chocolate thru the fondant, but don’t worry, taste is everything! Good job!
Would love to see you try one of my French pastry recipes! 😍😍😍
i watched her show where a pastry chef made the pastry creme in THE MICROWAVE!!!!!!!!! i was stunned.
Started cooking at 8… using Julia Child as an example. Loved her cooking. The Joy of Cooking..etal… still cook and love it!!! To bad my back bone injury put me out of commission! Wa!!! I. Want to cook again. That’s for the inspiration!
Way to go Jamie! That recipe was definitely challenging but you pulled through 👏both pastries looked great!
Says use back end of the knife. Proceeds to use flat side. Never change XD
No, no, no cut with the blade of the knife - like you are cutting the chocolate, it drags a pattern. So impressed with your motivation! Great job! Had no idea how to make fondant! Amazing!
Really great Jamie. Brave to do Mille Feuille and Napoleon. A tip for the chocolate on top of the fondant. The fondant also needs to be soft to get a nice pattern. Great job.
Yay yes let’s celebrate. Watching and enjoying also I am happy to see a full episode. That was a great episode I truly enjoyed every second.
I adore flaky pastry but I just don't have the ability or patience to make it myself. I regret not having tried at least once before my back collapsed 😔
I just found your channel yesterday and I'm absolutely loving your Jaime & Julia series ❤️ gonna check everything else out but after I watch ALL of these
I’m addicted to this channel
Yes! Squeeze bottle instead of piping bag. I love it!
Get 'em, big man! You got this (and even if you don't, we'll have a freaking blast watching you tackle this insanity) 👍
Aw shucks. Thanks Amanda!!
@@antichef I only wish I'd discovered your channel sooner
You’re here now 🥹👊🏻
Awesome work Jamie, really impressive!! DIdn't think you'd be able to pronounce Mille Feuille (I can't). You used fancy words like laminated dough and emulsion!!! You're very brave making your own puff and I never knew how fondant was made. Excellent job in fixing that chocolate too!! Thanks mate 😁
Great job, Jamie! And that damn unicorn never ceases to make me laugh out loud!
"This next part has me kinda confused". That's just what I'm looking for in a RUclips video. :)
I feel like my old science teachers could use your videos as an example on why you read all the instructions before you start 😂😂😂
Great fun! Congrats on the new kitchen. Love you Julia videos and intro.
Love it !!!
I just love your attitude. Like you can tell it’s sucking so bad but your just persisting. 😁😁 it just makes me smile in the best way, I watched this while making dinner tonight.
Also, it’s the thin part of the knife not the flat part for dragging through the chocolate, a toothpick would have done the job too. I think your fondant had hardened too much too by that point but taking the thin part of the knife through would have been more the desired effect.
The first time I tried working with phylo dough, it got too warm and stuck to everything. I got so mad I put all the spinach down the garbage disposal, and it came back up through the overflow valve and made the biggest mess.
On round two, we have this glass counter protector thing, which I put in the freezer and became my work surface. Worked like a charm!
Never make anything out of a cookbook with the phrase "... The easy way" in the title, because it's a damn lie.
😄 still loving your videos! The Napoleon is one of my favourites and yours looks great. Good job.
When you got to the chocolate topping part, I laughed so hard I almost died.
Thanks for this video💙