Hi Chef...Im a commis 3 baker at sheraton colombo hotel in sri lanka...sometimes I used your recipies.. I used your madeline recipe,sourdough recipe,charlotte cake recipe and they came super delicious..the best thing is I tried lot of macarons recipe but all of my tries are failed..I used your macarons recipe couple of days ago and the results was so good and I was proud of my self because of you..thank you chef..you are the one of the best baker I have ever seen on the internet..❤❤
Thank you very much for such a nice message I’m very happy to share my knowledge and recipes, its travelling far away from my recipe books and that’s great 😀
Hi Julian , this is excellent as always . We would not expect anything less from you . You are an exceptionally talented man . Looking forward to more wonderful french patisserie . Many thanks Christos and Fiona 😊
List count of the number of times I watched your video in a week in my first attempt at making a meringue roulade. I made it for Christmas. It was a huge success. I cut it in half and refrigerated the second half after 2 days at another party. Everyone loved it! Some learnings to share, the juices of the filling leaked into the bottom of the plate by the second day. Such a simple recipe. Adding this to my list. Julian, you would get even more likes if we could see your techniques. I wish you every success. Your newest fan 😊
Hi Chef Julian! I just watched your video from 8 yrs ago making the roulade. You are very much more relaxed (& a lot more gray). Me, too! Lol. I laughed when you had the serving plate out and discovered your dessert was too long to fit. You are a joy to watch. Your accent is nice. Your techniques are understated but very effective. I will make your roulade very soon. Thanks for updating the video!
Hey there chef🫶🏼 I’m so excited I came across your new RUclips channel by accident! I’m a long time fan of your old RUclips videos and have seen every single video…. So so so happy to see this 👏🏻 Salute from Las Vegas And looking forward to more content from you 🥰
Julien: As always, you bring us the most delicious goodies...I look forward to making this for the coming weekend. This reminds me of Spring and thank you for sharing this with us. Much love to you and your beautiful family this Easter weekend.
Hi Jullien, Xmas day and I am watching you make this lovely meringue cake. I shall be making this in a few hours but will not decorate until tomorrow as I am taking this for our family meal of 14 people. It will have to travel in a car for 2 hours so I shall decorate when I get there. I shall roll it up with the fruit and cream and I hope it behaves well. I like your casual approach and your natural down to earth explaining. No set up, no music, no props, thank you as well as your written ingredients. A few more written details will be appreciated ie. oven temperature, duration, all under the ingredients. Many thanks and happy festive times with your kids and dogs 🎉🎉😂🎄🎄🙏 Maria 🇬🇧
Bon jour chef....it's always a pleasure to come across your channel. I still miss seeing you in your own bakery. But I hope that will come very soon. That looks so delicieux. Bon chance chef. ❤❤
What a wonderful recipe! I remember seeing your other rendition in that past. Delicious! This is like a version of the pavlova, except this is more stable to transport or to cut.
Wow you made it look easy for us to follow. I will definitely try to make it, one of these days. Thanks so much and looking forward to watching more of your videos. More power👍👍👍
I have made this dessert so many times over the years!! I got it when top cameraman filmed you making it!!! This is a great dessert and I have not met anyone who didn’t like it 😊 I actually made it for Easter 😂
@@julienpicamil Oh I definitively do and all of my guests did so far… you should make another video about the dark chocolate mousse with the zabaione as a base - it’s absolutely mindblowing in taste and texture 😋 😋 😋 and also very easy to make
Kao i do sada jedno prijatno i veselo lice i divni recepti Nisam razumjela koliko se vremena pece i na kojoj temperaturi Imam dosta godina ali jos uvijek rado pecem kolace sarmantni ste,ipak ste vi Fracuz!!
I’ve made this with lemon curd drizzled in and on the roulade, along with the cream and fruit (blueberries with lemon is amazing) and it was to die for. I love roulades, especially, because I have gluten intolerance but I don’t feel like I’m missing anything with a roulade. It’s still delicious, luxurious and pretty simple to make if you don’t over-dry the meringue while baking. Thanks for your lovely version. I can’t wait to make some for summer desserts. There’s always room for roulade!! All the best from 🇨🇦 :)
@@julienpicamil Sounds great! You will love it! The tang from the curd is perfect against the sweetness of the meringue. I hope you can video it sometime :)
Hi Chef. I am new here. That looks terrible blah.... lol lol God I am drooling! That is amazing. I would like to do lemon too... curd with zest... endless ideas for that. Thank you for sharing
The meringue for pavlova is cooked at 100C so it’s crispy hard When this one is crisp on the outside only But yes you are right Its exactly the same ingredients to make both
I'm just a Nanna and so are my friends, we always watch you to remember how to make your roulade. When we last got together we were laughing as we not sure if we have to keep recapping on the method or is it your French Accent we just want to hear!
We are in france for now Yes please try it It’s a dessert that you will always make after trying ounce as it’s so delicious , you can be creative with it by swapping fruits and nuts 👍
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hi Chef...Im a commis 3 baker at sheraton colombo hotel in sri lanka...sometimes I used your recipies.. I used your madeline recipe,sourdough recipe,charlotte cake recipe and they came super delicious..the best thing is I tried lot of macarons recipe but all of my tries are failed..I used your macarons recipe couple of days ago and the results was so good and I was proud of my self because of you..thank you chef..you are the one of the best baker I have ever seen on the internet..❤❤
Thank you very much for such a nice message
I’m very happy to share my knowledge and recipes, its travelling far away from my recipe books and that’s great 😀
@@julienpicamil thank you once again chef..god bless you..
Thanks for sharing your story. I’m very ill & mostly home bound so I love to hear stories like this of people out in the world succeeding.
👍🏼🤩
Hi Julian , this is excellent as always . We would not expect anything less from you .
You are an exceptionally talented man .
Looking forward to more wonderful french patisserie .
Many thanks
Christos and Fiona 😊
List count of the number of times I watched your video in a week in my first attempt at making a meringue roulade. I made it for Christmas. It was a huge success. I cut it in half and refrigerated the second half after 2 days at another party. Everyone loved it! Some learnings to share, the juices of the filling leaked into the bottom of the plate by the second day. Such a simple recipe. Adding this to my list. Julian, you would get even more likes if we could see your techniques. I wish you every success. Your newest fan 😊
Glad to see you back chef
Hi Chef Julian! I just watched your video from 8 yrs ago making the roulade. You are very much more relaxed (& a lot more gray). Me, too! Lol. I laughed when you had the serving plate out and discovered your dessert was too long to fit. You are a joy to watch. Your accent is nice. Your techniques are understated but very effective. I will make your roulade very soon. Thanks for updating the video!
Grey hair 😂 Indeed
Thank you so much ❤
Hey there chef🫶🏼
I’m so excited I came across your new RUclips channel by accident!
I’m a long time fan of your old RUclips videos and have seen every single video….
So so so happy to see this 👏🏻
Salute from Las Vegas
And looking forward to more content from you 🥰
That’s great ❤ thank you so much
Glad you found me again 👍
Hey chef…I m a pastry chef , I work in Dublin in a hotel and I m using ur meringue roulade receipt for 3 years …thank you ❤
That’s amazing 🤩
Julien:
As always, you bring us the most delicious goodies...I look forward to making this for the coming weekend. This reminds me of Spring and thank you for sharing this with us. Much love to you and your beautiful family this Easter weekend.
Thank you very much
Happy Easter 🐣 to you
Hi Jullien, Xmas day and I am watching you make this lovely meringue cake. I shall be making this in a few hours but will not decorate until tomorrow as I am taking this for our family meal of 14 people. It will have to travel in a car for 2 hours so I shall decorate when I get there. I shall roll it up with the fruit and cream and I hope it behaves well. I like your casual approach and your natural down to earth explaining. No set up, no music, no props, thank you as well as your written ingredients. A few more written details will be appreciated ie. oven temperature, duration, all under the ingredients. Many thanks and happy festive times with your kids and dogs 🎉🎉😂🎄🎄🙏 Maria 🇬🇧
Very nice same lika pavolaba
Yummy, yummy, in my tummy 😋
I need to make this. It looks and sounds incroyable.
Amazing
That looks fabulous! I love baked meringue so I would definitely enjoy the roulade.
Love your cooking... salute
Bon jour chef....it's always a pleasure to come across your channel. I still miss seeing you in your own bakery. But I hope that will come very soon. That looks so delicieux. Bon chance chef. ❤❤
Merci 🙏
What a wonderful recipe! I remember seeing your other rendition in that past. Delicious! This is like a version of the pavlova, except this is more stable to transport or to cut.
Wow you made it look easy for us to follow. I will definitely try to make it, one of these days. Thanks so much and looking forward to watching more of your videos. More power👍👍👍
That definitely looks so nice I will have a go to make that testy looking roulade 👌
I’m sure you will love making it and enjoying it as many does
Hi. Thank you. This must be really good for iftar.
Merci Chef, looks amazing!
That looks divine!
I have made this dessert so many times over the years!! I got it when top cameraman filmed you making it!!! This is a great dessert and I have not met anyone who didn’t like it 😊 I actually made it for Easter 😂
Amazing 🤩
Thanks for sharing
One of the BEST … I tried this already from your other video series and it’s absolutely STUNNING ❤❤❤❤❤
It’s amazing
How this desert is pleasing everyone from different cultures worldwide
And so easy to make 👌
Very happy that you are loving it too 🥰
@@julienpicamil Oh I definitively do and all of my guests did so far… you should make another video about the dark chocolate mousse with the zabaione as a base - it’s absolutely mindblowing in taste and texture 😋 😋 😋 and also very easy to make
Yes it's always a pleasure to come across your channel. God bless.
New Subscriber 🎉🎉🎉
It's mouth watering🤤🤤
Look delicious , thank you.
It is so delicious I have made it a few times since I saw the first video
I still remember watching you made this years ago when you did your video in your bakery. I’ve made it and it’s delicious!
So happy i discovered this channel! Can't wait to learn lots from you Chef!
Thank you very much 🙏
Beautiful!
Kao i do sada jedno prijatno i veselo lice i divni recepti Nisam razumjela koliko se vremena pece i na kojoj temperaturi Imam dosta godina ali jos uvijek rado pecem kolace sarmantni ste,ipak ste vi Fracuz!!
170C for 12 minutes ❤
It’s beautiful!
Love this, think I will try with a strawberry/basil filling... Thank you
Perfect 👌 delicious
Nice to see you have a channel in your name. I make this every Christmas. Amazing. Thanks
Brilliant
Thank you very much
I am making this for Easter lunch dessert. I am sure it will be a big hit. Thanks!
Well I am making the suggested lemon curd/ Chantilly version.
Don’t forgot the pieces of crumble to go with the lemon one 👌
This looks incredible! Any chance you know how long you left the meringue to cool for?
I’ve made this with lemon curd drizzled in and on the roulade, along with the cream and fruit (blueberries with lemon is amazing) and it was to die for. I love roulades, especially, because I have gluten intolerance but I don’t feel like I’m missing anything with a roulade. It’s still delicious, luxurious and pretty simple to make if you don’t over-dry the meringue while baking. Thanks for your lovely version. I can’t wait to make some for summer desserts. There’s always room for roulade!! All the best from 🇨🇦 :)
I will do one version with lemon curd tomorrow at work
Served with pieces of crumble 👌👌
@@julienpicamil Sounds great! You will love it! The tang from the curd is perfect against the sweetness of the meringue. I hope you can video it sometime :)
Hi Chef. I am new here. That looks terrible blah.... lol lol God I am drooling! That is amazing. I would like to do lemon too... curd with zest... endless ideas for that. Thank you for sharing
Welcome!! 🤗
Awesome and also, I think, can be left as is without folding, just cutting bars/squares.
It looks so delicious. If only you could come here and make it for me. 😢
You can do it 💪
❤ you are fantastik ❤❤❤❤
Merci 🙏 ❤
❤Julien❤ ~ My sweet friend! SOOOO beautiful Roulade! So, "Roulade" is rolled - as opposed to Pavlova?
The meringue for pavlova is cooked at 100C so it’s crispy hard
When this one is crisp on the outside only
But yes you are right
Its exactly the same ingredients to make both
@@julienpicamil Thank you, Julien! ❤️ Happy Easter to you and your family 🇫🇷 ❤️🇮🇹
I'm just a Nanna and so are my friends, we always watch you to remember how to make your roulade. When we last got together we were laughing as we not sure if we have to keep recapping on the method or is it your French Accent we just want to hear!
@@lindajane3416 😂😂😂 ou la la 😜☺️
Where are you living theses days, in Englu or France? This is one dessert I am going to make.
We are in france for now
Yes please try it
It’s a dessert that you will always make after trying ounce as it’s so delicious , you can be creative with it by swapping fruits and nuts 👍
Julien, this looks so good......how long will this keep before you need to serve it?
2 days my dear
A bit longer if your fridge is not to humid and if you stabilise your chantilly with gelatine 🙂
@@julienpicamil Thank you so much!!
This is good for Passover!! As there is no flour,
What electrical outlet adaptor are you using in this video? Very interested in having a kirchenaid mixer in my kitchen in Europe. Thank you
It’s just an adapter for my english plug to a French socket
Would you happen to know the dimensions of the square you piped here with that quantity of egg white?
About 30cm x 50cm 👍
Hi Chef, I make it with mix of mascarpone and lemon curd
Sounds great!👍
This is basically a Pavlova. The only difference is that it has flaked almonds and some
chocolate. Looks great.
And the meringue is soft 😊
you said 800 ML of whip cream. yet in your written recipe you said 600 ML - which is it? thank you very much
In the video he says that 600 would be enough 🙋♀️
Thank you to have answer for me
Much love to you ❤
@@sinu931thanks for your answer! that helped me
What percentage is the chocolate?
For this dessert any chocolate you like to use
But I do this the 64%
Luckily you didn't make the crack! 😂
@@rodelgabutin9426 😂
Great recipe. You gotta get rid of that ponny tail. Hideous!
@@expo1706 don’t be jealous my dear
You need to clean your oven
🎉