Stunning recipe Chef. I made your puff pastry recipe and I’ve been looking for something to make with it. My plan is to make the pithivier as you did but with the addition of some sautéed mushrooms. Thank you for the awesome recipe!
@@SentFromMyiPwn Thanks for asking. I scored a couple lb of Polish ham sausage as well as some authentic Emmental cheese. I used a combination of fresh mushrooms and home picked dried cepes. The end result was absolute magic. Incredible recipe! And gone in seconds!
@@farmerbob4554 Ooh that sounds absolutely delicious! I'll definitely add that combination into my recipe notes for the future. Glad to hear it was such a success! 😃👍
I love it ! This is a Croque Monsieur with puff pastry. I had my first Croque Monsieur in a little cafe' in the village of Fontainbleau years ago. Of course it was not made with puff pastry...but it was one of the best sandwiches I've ever had. I kept seeing that sandwich years ago and remembering the summer day outside the restaurant in Fontainbleau. I'm going to make this for our supper tonight...but with chicken that I roasted yesterday.
That looks magnificent. I think I would love a layer of sautéed mushrooms, maybe with caramelized onions with the ham. And... I just realized I'm making a hybrid beef Wellington minus the filet and Dijon mustard!
Just made this recipe with the puff pastry, amazing. My kids and wife loved it. Make the quick puff pastry, it’s easy and amazing, takes this up several levels. Used some leftover ham from Christmas and it was perfect. It looks like it does in the video and tastes even better than you think it will.
WOW that looks amazing.....I love your enthusiasm and excitement you are a FINE tutor and thank you for sharing this wonderful recipe and pastry technique. I will definitely be making this recipe of yours. I always use your short crust pastry which is dynamic 👌🌟🌟🌟🌟🌟 5🌟 rating👏👏🇿🇦
this was perfect for the kind of pie i wanted to make. i added spinach, garlic and onion to the béchamel mix. it's in the oven as i write this, it's gonna be lé aweosme
I made your fabulous Vanilla Slice with half of your easy puff pastry and it was so good! I'll be msking this Pithiviers later in the week. I learnt a lot of my cooking know-how from Julia Child's books, but watching your videos has really improved ny game! Thank you
Noooooo! It's a hat Nooooo! Its An Elephant on the inside of a snake ! LOL ( the little prince) Very nice Stephan sigh now I must make this for the American holiday You've brightened my evening thank you💙🙂 I found my glasses lol
Yummy and filling. We had it for lunch today because I had everything to make it. I put it on silpat but realized after that was not a good idea. So I put it back in the oven on the hot sheet to crisp up the Bolton. Problem solved! I also used slices of Swiss cheese instead of grated and it was just fine.
Superb have been waiting for some thing like this for very long, you explain so smoothly, clearly with subtitles also, will definitely try this.God bless you ❤️❤️
Hello Sir I saw in your previous post how you made the pastry sheets. I am so happy you made it so simple and easy to make the pastry dough instead of buying from outside or the tedious method others are showing. Sir, we are family of three can I make this with the dimensions of three small plates so that everyone of us have the individual pie. Please respond obliged. Thank you.
Merci pour cette merveilleuse video. Je vais me lancer et en faire une pour Noel! Vous me donnez trop l'eau a la bouche! Etes-vous aux US comme moi ou en France? Et Please, please, please, ou est votre recette pour faire cette pate feuilletee?Jej l'ai trouvee!
My husband of 33 years describes a frisson of excitement each afternoon when he enters the kitchen and smells dinner in the making. The food and love connection is real:)
I’m a very passionate cook. I use the mother sauce very often for different dishes. I love your recipes. I was very impressed with the special whisk you used to prevent clumps. Can you tell me where can I buy one?
Amazon has a whisk, prepworks by progressive 10” flat whisk. It’s 10.79 as I’m sending this. I use this whisk when I make gravies, it works really well. Hopefully that will help.
Looks nice and tasty, Could we use the extra pastry for made some decoration? Like leafs, or shells? Also i should use a very little pinch of sugar after the egg wash... whell at least i think it could work very good together 😆
yes you could . or what i did is wrap some apples ( peeled and cored ) in the left over puff pastry and coated the pastry with sugar. then cooked those in the oven for 30- 40 minutes
Reminds me of Moroccan Bestilla with French ingredients. Bestilla they use chicken, walnuts, cinnamon, saffron, and honey or powdered sugar. They use warqua dough which is like phyllo, but this quick puff would be easier to deal with.
You can use pears and Brie with honey or you can use pears and chocolate. You can use minced meat for pies. Anything you like as long as it isn't too juicy. And if you use peaches you can add a little tapioca flower to the fruit to thicken the sauce. Cherries prepared for a pie would be delicious!
Brie cheese and strawberries or you could stuff it with sweetened stewed fruits and dust the pastry with powdered sugar once baked. Treat it like a strudel…the possibilities are endless.
Wow! The song "My heart is a UFO"(goofy, twangy country song)was going through my head when you said that the pie shape looks like a UFO lol! I can't wait to make this, thank you for the recipe.
Always a good day with a new French cooking video!
Your upload is the best thing that can possibly happen at 5am in the morning
🤗 I thought I was the only crazy watching cooking videos at that time of the morning 🤣😂👏🇿🇦
Here, in Brazil, it happens at 12pm
I love how much your enthusiasm for food come through in your videos.
Chef, your enthusiasm is infectious.
Stunning recipe Chef. I made your puff pastry recipe and I’ve been looking for something to make with it. My plan is to make the pithivier as you did but with the addition of some sautéed mushrooms. Thank you for the awesome recipe!
yes it will work no problem 🙂👍👨🏻🍳
That would be yum 🤤
It’s been two weeks Bob - how did it go? 😃
@@SentFromMyiPwn Thanks for asking. I scored a couple lb of Polish ham sausage as well as some authentic Emmental cheese. I used a combination of fresh mushrooms and home picked dried cepes. The end result was absolute magic. Incredible recipe! And gone in seconds!
@@farmerbob4554 Ooh that sounds absolutely delicious! I'll definitely add that combination into my recipe notes for the future. Glad to hear it was such a success! 😃👍
This looks AMAZING!
I also love listening to you talk :)
🙂👍👨🏻🍳
It seems like a croque monsieur using puff pastry that could serve 4 people ❤
Je suis une vieille dame, mais tu me ravis toujours avec de nouveaux apprentissages.
I love his laugh/ giggle/ excitement! ❤️❤️😁
I love it ! This is a Croque Monsieur with puff pastry. I had my first Croque Monsieur in a little cafe' in the village of Fontainbleau years ago. Of course it was not made with puff pastry...but it was one of the best sandwiches I've ever had. I kept seeing that sandwich years ago and remembering the summer day outside the restaurant in Fontainbleau. I'm going to make this for our supper tonight...but with chicken that I roasted yesterday.
That looks magnificent. I think I would love a layer of sautéed mushrooms, maybe with caramelized onions with the ham. And... I just realized I'm making a hybrid beef Wellington minus the filet and Dijon mustard!
You had me at ham and cheese. Love the que pop ups. Love the excitment
Just made this recipe with the puff pastry, amazing. My kids and wife loved it. Make the quick puff pastry, it’s easy and amazing, takes this up several levels. Used some leftover ham from Christmas and it was perfect. It looks like it does in the video and tastes even better than you think it will.
This series of videos is how I'm gonna learn to make myself some homemade gormet hot pockets.... yes...
Thank you 🙏
👍
I, Like ,thanks
That looks so delicious! I have never made a baked sandwich like this…but I am very tempted to make this one!
Yuuuuummmm!!!
OMG, THAT IS JUST AWESOME. I LOVE IT.
Oh yum, yum, yum chef, that looks so absolutely delicious, as I'm sure it is!
J’ai utilisé votre Puff pastry pour une tarte aux tomates. Un délice.
super content de l’entendre 🙂👍👨🏻🍳
Love that whisk!
Great meal, thanks! As a small surprise, when you are so excited you Express your emotions in the German language...
Gorgeous food for the cold, going to try putting some leaves of marjoram & thyme in there. Thank you!
Bless you, Stephane, so beautiful and mouth watering!
WOW that looks amazing.....I love your enthusiasm and excitement you are a FINE tutor and thank you for sharing this wonderful recipe and pastry technique. I will definitely be making this recipe of yours. I always use your short crust pastry which is dynamic 👌🌟🌟🌟🌟🌟 5🌟 rating👏👏🇿🇦
this was perfect for the kind of pie i wanted to make. i added spinach, garlic and onion to the béchamel mix. it's in the oven as i write this, it's gonna be lé aweosme
Last week I made Cor Don blu....😍 first time I made the rue and milk, white sauce...😘❤🇺🇸
Looks delicious!
You are very good at describing things in a simple, direct way.
This is a must try in my family's household😄
That looks fabulous. I can only imagine how good it looks, smells and tastes :)
who else loves a happy french accent?
That would be pretty much the tastiest toasted ham and cheese sandwich
I just love your pan and wisk.
🙂👍 thanks
Thank you for sharing this technique with us 👏🏽👏🏽👏🏽 I will do it in the next weekend for my family
I like the tool you've got to mix the roux with..
Love your excitement at the finished product!
I'm surprised you don't have to poke holes in the top. Great recipe, thanks!
Gorgeous pie!
I made your fabulous Vanilla Slice with half of your easy puff pastry and it was so good! I'll be msking this Pithiviers later in the week. I learnt a lot of my cooking know-how from Julia Child's books, but watching your videos has really improved ny game! Thank you
Noooooo! It's a hat Nooooo! Its An Elephant on the inside of a snake ! LOL ( the little prince) Very nice Stephan sigh now I must make this for the American holiday You've brightened my evening thank you💙🙂 I found my glasses lol
Haha, I was thinking a hat too. 👹
I made somewhat similar, but with dijon in the bottom
It’s delicious! I made it! 😋
Yes chef, that looks amazing.
Yummy and filling. We had it for lunch today because I had everything to make it. I put it on silpat but realized after that was not a good idea. So I put it back in the oven on the hot sheet to crisp up the Bolton. Problem solved! I also used slices of Swiss cheese instead of grated and it was just fine.
Superb have been waiting for some thing like this for very long, you explain so smoothly, clearly with subtitles also, will definitely try this.God bless you ❤️❤️
my pleasure
Totally, totally adorable! The food too! I make many of the recipes here.
Danke!
Looks fantastic and delicious. Merci
Hello Sir I saw in your previous post how you made the pastry sheets. I am so happy you made it so simple and easy to make the pastry dough instead of buying from outside or the tedious method others are showing. Sir, we are family of three can I make this with the dimensions of three small plates so that everyone of us have the individual pie. Please respond obliged. Thank you.
Thank you so much Stephane.....👌
Thanks!
My meal for tomorrow nice 1 👨🍳
I used the pastry and put in shredded duck confit and feta cheese... WOW! Try it. They freeze well too!
Wow that puff pastry looks good. Need to start using it.
Looks amazing!!! Can it be freezed prior cooking or with a short baking time to be finished just before eating? I love your channel. 😀
yes you can freeze it before cooking but do not add the egg wash on then.
Thank you papa
You are so good!Love your technique and skills!
Yummy , droolworthy !!
Yep, getting up early tomorrow to make the breakfast of champions!
Just magic
Filling it with curry would also be yum
Parfait, luxueux.
Your excitement is infectious 😜
Love your new kitchen!
Very good and very tasty thanks for sharing enjoyed watching it wishing you lots more success well done 👌👌😋💐💐💐
I love it, cannot wait to try.
Wow
Beautiful!
Merci pour cette merveilleuse video. Je vais me lancer et en faire une pour Noel! Vous me donnez trop l'eau a la bouche! Etes-vous aux US comme moi ou en France? Et Please, please, please, ou est votre recette pour faire cette pate feuilletee?Jej l'ai trouvee!
That looks _amazing!!_
Looks delicious!
Marry someone that is excited about you as he is excited about food. 😅
My husband of 33 years describes a frisson of excitement each afternoon when he enters the kitchen and smells dinner in the making. The food and love connection is real:)
so you are doing very well then 🙂🙂
I need a man like him in my life!
Love it.
Nice
Awesome
I’m a very passionate cook. I use the mother sauce very often for different dishes. I love your recipes. I was very impressed with the special whisk you used to prevent clumps. Can you tell me where can I buy one?
Amazon has a whisk, prepworks by progressive 10” flat whisk. It’s 10.79 as I’m sending this. I use this whisk when I make gravies, it works really well. Hopefully that will help.
tres bon Stephane!
Delicious.
Super
Not healthy but I'm drooling...
Looks nice and tasty, Could we use the extra pastry for made some decoration? Like leafs, or shells? Also i should use a very little pinch of sugar after the egg wash... whell at least i think it could work very good together 😆
yes you could . or what i did is wrap some apples ( peeled and cored ) in the left over puff pastry and coated the pastry with sugar. then cooked those in the oven for 30- 40 minutes
@@FrenchCookingAcademy yeahh sound good and if you add cinnamon, a pinch of butter, the zest of a lemon and u got an apple pie! Xd 😆
My Dad makes something similar but he also added sliced apple. 😋
Reminds me of Moroccan Bestilla with French ingredients. Bestilla they use chicken, walnuts, cinnamon, saffron, and honey or powdered sugar. They use warqua dough which is like phyllo, but this quick puff would be easier to deal with.
I was cooking with your soubise video when this came up!
What if I wanted to make a dessert version? What ingredients would you recommend to do that?
Peaches and cream
Pear and bria with nutmeg and cinnamon
You can use pears and Brie with honey or you can use pears and chocolate.
You can use minced meat for pies. Anything you like as long as it isn't too juicy. And if you use
peaches you can add a little tapioca flower to the fruit to thicken the sauce. Cherries prepared for a
pie would be delicious!
Brie cheese and strawberries or you could stuff it with sweetened stewed fruits and dust the pastry with powdered sugar once baked. Treat it like a strudel…the possibilities are endless.
Yummy 🌞
Scalloped potato in one layer on this sounds good
As they say, a pithivier a day keeps the doctor away.
OMG. That with tomato soup.
와..맛있게따
This would be delicious with Swiss cheese sauce on the side as well so you can dip slices of ham and cheese pastry into it
great video!
How do you re-use puff pastry? Clump them together and re-do the folding again?
Wow! The song "My heart is a UFO"(goofy, twangy country song)was going through my head when you said that the pie shape looks like a UFO lol! I can't wait to make this, thank you for the recipe.
Do i need to use a parchment paper when i bake it.?
Won't it stick to the pan.?
Can you make this ahead of time? If so, do you take it out of the refrigerator and let it come to room temperature before baking?
Super video! I applauded for A$2.00 👏
Its a big ravioli 😆😋
Smoko on an oil well. Xx