How to make Croque en bouche Wedding cake with The French Baker TV Julien from Saveurs
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- Опубликовано: 8 окт 2016
- How to make a Croque en bouche Wedding cake with Julien from Saveurs Dartmouth U.K. www.facebook.com
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My friends had this at their wedding. I loved it!! Delicious and gorgeous. So much better than cake. I ordered one in the shape of a baby bassinet for her shower years later. Very special!!
Great memories of family get together when the croquembouche would appear! Crunchy and full of crème pâtissière! 😍
A true master of his craft. Working with Julien must be great fun. He seems like such a nice guy.
Wow. What an ambitious project. It's not something I would attempt, although I've made cream puffs, caramel, etc., but I'm always interested in seeing it all done by a professional team. Thanks for sharing this. Julien must have been learning pastry arts at a young age; he does these things with such precision and skill.
One of the best i've seen, but i hope its for himself. Coughing all over without covering his mouth...And licking his fingers...I'm sure a lot of people do it without us knowing but right on cam like that? Ah well. Looks great.
Lol. That’s exactly what I was thinking. And I’m watching in a post-Covid world.
Great video!Everything is clear.Thank you!
You are welcome!
We love you. Thank you very much for bringing Paris to us.
How long did it take to assemble that marvelous feat? It turned out beautiful.
Enjoy your videos I've stopped doing pastry chef jobs but my the passion is still they to always whip up something tasty at home. Excellent job sir
The best wedding cake ever seen,to much work looks great.
Thank you for being so detailed and patient with your explanation, Chef! Really really appreciate it. Must have been a long and tiring day for all three of you! And hello and welcome, Jeremy! Hope you have a great time with Chef Julien and John.
Thank you for your kind words Kind Regards John.
jiranma
That is truly a labour of love! I don't think I'll have the patience to make such a beautiful and undoubtedly delicious cake! But I love watching someone else do it😉.
Wow is a dream of sweet memories, beautifull, and delicious, thank you for sharing, master,
It’s marvellous to see your hands working,you are so precise,a real master!!
Looks great. Fondant around the hearts really made it stand out.
What a masterpiece by the master ! Thanks for showing us how the professionals do it.
Belleza en acción gracias por mostrar tu trabajo !!!
Wonderful and fun❣️👍I will try this🥰thank you for your expertise 🤩
Браво ребята . Здоровье Вашем рукам .
I love watching Julien work, he makes everything look so simple, almost as if anyone could do it. :)
Hello Jorgeline Julien is a first class pastry Chef and it is a pleasure filming him we could do it 7 days a week if he had more time but he has 2 shops to run now so he is a very busy guy keep in touch Kind Regards John T.C.
he just rocks
Thank you chef... great work... God bless you
Enhorabuena!! Excelente trabajo......bonito y rico,rico!!
So skilled and fun to watch! Love all your videos so much 😍 also looks delicious!!! 🤤 😋
Very talented. A pleasure to watch
WOW SPECTACULAIRE
Uma obra de arte👏👏👏👏
Fabulous - too adventurous for me so total respect
Where has this chef gone too
Au top Jeremy ;) Bon taff !
It's Beautiful ! I like it
It is amazing!!! Look so great and tasty.
Great job, bravo Julien 👍👌
I'm sure Tamle will be very happy with that lol
Muy bello lástima que no tenga subtítulo todas sus creaciones son admirables felicitaciones 😊
You guys are just amezing!! Do you haier employees 😀 look so nice to work with such a nice boss
excellent beautiful work, thanks for sharing
Liked and subscribed.
big job and great job
Awesome. 😋
Merci Julian and cameraman. What skills and banter. I want to see more!
Will fresh videos be available soon?
Fantastické dielo!!!
Chef Julien.... I have worked with a lot of Chefs in Sydney Australia ....retired now ... but it would have been the ultimate to have worked with you.....,
Bravo 👏🏻
Boy oh boy - I wonder what that'd cost! Wow - what a masterpiece. I bet it cost about 3000 euro - sorry to be crass but I just can't help wondering. There's nothing like seeing professionals at work - it's a real privilege and a big treat to watch. And such nice jeunne hommes! Great work guys.
Well done , like the music chef
wow nice work 👏👏👏👏
I'm not getting married. I just like wedding cakes!
great job
Impressive, lucky Karen and Jamie :-)
Excellent bravo
Браво!😘
maravilloso!!!!!!!!!!!!!
hey there
I have a technical question to Julian
I've seen that you always use fresh yeast. I'm guessing that because you are in a bakery, that it make sence
but I really want to know what is the difference between fresh and dry yeast.
I at home use dry but I really want to try to use the fresh from time to time.
I like watching your cooking videos.
wow such an easy recipe, I could make one of these in 10 minutes.
10 minutes to make Pate a choux maybe lol. Best to let the dough rest for a little but too
OMG They are so cute..
well done beautiful
Jolie ..👍😎
And Thanks I read your comment. Still in hospital. I really want to make this for Christmas. A small one and try using toothpicks to dip in carmel sauce. I don't want to burn my fingers. I can look up measurements in cups seeing I'm in Texas and not used to weight measures. I know I should learn, maybe I'll get a scale for Christmas.
Hi Fia hope all turns out OK for you happy Christmas regards John.
Magnifique travail, bravo! Puis je savoir combien de choux ont été nécéssaire? De quel diametre? Et combien de creme patissiere? Merci
!!!!!!!!!PERFETTO!!!!!!!!!
What are the little white decorative sugars called, please?
good job bro 👍👍👍
I remember when I was dipping the choux in caramel too, but got too confident and dipped my whole finger in hot melted sugar.
I doesent need to clarify that it burned like hell
oh no ouch
Nicolás like napalm
غير عادية في الجمال والدقة والحرفية
Julian, you have such beautiful soul, so generous,innocent, kind,v😄😍😘🤗🤗🤗
hi there and thanks for all the recipes which are very clear. PLEASE let me know what the recipe is for fondant/glucose in weight (grams) or what fondant you mean. The one that is pure sugar from shops that looks white? TRIMOLINE? or something else? 150 C as usual? it's the only thing I found not clear. thanks
Hi julien when I bake bigne always under bigne is soft can you tell me what I must do thanks
Gorgeous
Gostava da tradução em português obrigado
i've seen many american pastry chefs attach the choux to a cone. i like the croque without the cone interior.
This guy is fuckin adorable! Look how happy he is! And chef is so kind to the new boy haha thanks chef going to make this for Christmas this year! God bless 🙏🏼❤️
Wow 👏👏👏👏👏👏😍
Супер.
Oh la la! Az like ze boi!
Sheer brilliance.
Very nice
Delicioso bocado pastel para las bodas ,creo que es francés ,,m m m m m ricura ,
fantastiqueeeeeeeeee
gooooooooooood
sam souma n
Wow would love to taste this but just not made around here
Wow!!!!
How does he keep the caramel in the pan liquid? It sets in seconds whenever I make it.
If you make a big batch of it, there's enough thermal mass to stay warm for quite some time. A small amount loses heat quickly.
HI
Nice! I went to a wedding that had one dipped in chocolate instead of caramel.
How on Earth does something like that get transported to another location? Very carefully, I'm sure, but considering moving it and then dealing with bumps in the road during transporting, it must be very difficult to ensure that it doesn't break up.
Hello Sashine, Julien is a real cooooool mover just joking the cake is quite solid once the caramel has dried so it's not a problem
Kind Regards John.
hi! what size is the base in diameter? for 300 choux? that's for how many people, a hundred? what size base would you make for 200 choux? thanks
wow Chef Julian your piping skills r very good and yes its impressive well done you put cake boss buddy to shame lol
cake boss is crap....they carve alot out of rice crispies and hold it together with wood (LOL).....its all done for show for the cameras....most unedible.......whereas juliens croque is what proper patisserie/pastry chef/professional bakers do....lots of show but all edible.
Hello from Australia.
Please help me....
I would like the recipe
for the caramel or
"Nougatine" as I didn't quite understand the
300gm Fondant
200gm Glucose
instruction.....
I am a college student
and will be attempting the
Nougatine as a fondant
Based wall around my
Castle shaped xmas cake....... please Julien
Write me back ?
Many many thanks
Shirlee
Can this be made a day in advance?
عمل راءع
hello, Le chef est français ?
Ricoo
класс👏👏👏👍👌
C du boulot
May i know how he made the caramel? Ingredients of the caramel please
Nice
Great job delivering it would be a nightmare though
How do they eat it ???????????????????
I wonder if the caramel should be hard or soft. It looks rather hard. Is it easy to take the choux from the cake?
Hard. A saber lol, snip with shears, or break off each ball with hands gloves of course). Did one for a June wedding in a National park- no nougatine ( hard on teeth). People lined up, I broke off a puff, had macerated strawberries (choice of grand Mariner or a strawberry & rhubarb wine the bride's parents had made) flicked over them , & whipped cream. No problems breaking them off. Had to be assembled at the park as humidity could have melted the carmel &/or creme patisserie could have made puffs soft. Of course Carmel made ahead & melted, paté a choux puffs & creme patisserie made ahead.
Hygiene and sanitation are top priorities when preparing food. Please keep your hands away from your face and wash them after you touch your face or head.
🙌
What happened in the croissant video???
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍bravo bravo magnifique superbe j'adore vous faites un travail magnifique vous êtes des artistes 🤩🤩🤩🤩🤩😍😍😍😍🤗🤗🤗🤗🤗🤗 temps de plaisir aux yeux des jeunes mariée c'est un chedoeuvre, bravo bravo et MERCI pour cet vidéos
I'm very surprised a professional chef would wear jewelry while working with his hands with food and that he would use metal utensils on his metal trays/pans since that scratches them up
I saw him cough into his hand.
Jovianne Tabraham ......metal utensils are the tools of the trade in all professional bakeries/kitchens......plastic,wooden or silicone tools when needed or for smaller batches of yumminess