Glad to see you have your own channel. My favorite from your old videos was the one where you baked just about everything possible - from bread to pastries.
Hi Julien, I have been using your videos for a while now and they are a great reference point for standard techniques so thanks! I noticed you are making your own videos as well as the ones from Top Cameraman. So I would like to pay you back for your lesson with some of my own! Here's the first rule! The most important part of video is... audio. Right now your audio is difficult, there is a lot of background noise most likely coming from exhaust fans, fridges, oven etc and it is making the audio "muddy." You have then added background music which is fine but when you add background music to a muddy soundtrack it all gets a bit difficult to follow along with. Maybe you can ask you cameraman friend for some tips on equipment (I don't mean it has to be expensive pro stuff) to get that under control. Hope this helps!
I totally agree, this has been made by a young camera man which I know... it's the beginning, so we will soon be on point . Thanks for your support and honest comment
I really enjoyed all of your videos a few years ago, so I was very disappointed when they stopped!! They were certainly amongst my favourites. So good to see you have your own channel though I see I have some catching up to do!! Keep up the good work in adding your own brand of humour to the processes!! Thanks. (But that music has to go!!!)
I like finding out about other small food things you have that arent necessarily the focus of the video. I tried Ricard Pastis thought it was really good.
Glad to see you have your own channel. My favorite from your old videos was the one where you baked just about everything possible - from bread to pastries.
Great to see you back making video's.
Nice work chef
Hi Julien, I have been using your videos for a while now and they are a great reference point for standard techniques so thanks! I noticed you are making your own videos as well as the ones from Top Cameraman. So I would like to pay you back for your lesson with some of my own! Here's the first rule! The most important part of video is... audio. Right now your audio is difficult, there is a lot of background noise most likely coming from exhaust fans, fridges, oven etc and it is making the audio "muddy." You have then added background music which is fine but when you add background music to a muddy soundtrack it all gets a bit difficult to follow along with. Maybe you can ask you cameraman friend for some tips on equipment (I don't mean it has to be expensive pro stuff) to get that under control. Hope this helps!
I totally agree, this has been made by a young camera man which I know... it's the beginning, so we will soon be on point . Thanks for your support and honest comment
more videooooooooooos please!!
Would you put old dough/pate fermentee in this? If so what %
Good job chef.... God bless you and your family
Great camera work! I’m so glad you’ve kept going while John recovers.
thank you dear, this is a young man who is doing the filming on his I-phone ... he has his own style,its not totally perfect but soon we will be
julien picamil I especially like the closeups, Chef Julien. I think he’s doing a good job. 👍🙌
what happened to John? I hope he's doing well!
I like your videos very helpful and educational please give us the spice combination amounts like the ratio of all the blend
190 gm water
190 gm milk
75 gm sugar
Yeast (40 gm fresh )
675 gm bread flour
7 gm salt
300 gm mixed peel( fruit)
25 gm mixed spice
Zest of one lemon
1 large egg
After dough formed
Add 80 gm warm melted butter ( not hot)
Cross
1 large spoon sugar
4 spoons flour
Water
Piping thickness
Bake
170 degrees ~19 minutes
I really enjoyed all of your videos a few years ago, so I was very disappointed when they stopped!! They were certainly amongst my favourites. So good to see you have your own channel though I see I have some catching up to do!! Keep up the good work in adding your own brand of humour to the processes!! Thanks. (But that music has to go!!!)
I’m very glad you have found me
Thank you very much
merci beaucoup
I like finding out about other small food things you have that arent necessarily the focus of the video. I tried Ricard Pastis thought it was really good.
I never heard of putting flour in the simple icing recipe ,especially 4-5 spoosful
Bring back Fonti. Where is Fonti ???
Please get rid of the music.