I made SO many dozens of mushroom cheese bechamel tartlettes with my Mom back in the 1960's-1970's when she hosted the Lawyer's Wives Club luncheons on my father's behalf. Her menus were raved over, and most of the recipes were from Escoffier. (I still have her copy.) I miss cooking with her so much now. It brought such tremendous joy to our lives. Thank ypu for this timely reminder, just in time for Holiday entertaining! Merci, Chef! 🍷
I just made this for a neighbourhood Christmas party but I used savoury puff pastry instead of the shortcrust. They were amazing. I would share pictures but these tartlets are no longer of this world. They are busily being digested by all who enjoyed them. Amazingly delicious. They took a bit longer to make than I expected but they were so worth it. The one think I might do differently next time is to use the layering technique instead of mixing everything. I found that when everything was mixed together, some of the tartlets ended up heavy on mushrooms and others ended up heavy on bechemel and cheese. I think layering would result in a more even distribution of mushrooms, cheese, and bechemel. Still delcicious. Thank you for this little gem.
I am so thankful for all these little snacks you have shared with us. You do realise that those yearly birthday tea gatherings which are quite stressful, however with all these fabulous recipes/idea's you make my functions so much easier 👏👏👏👌🇿🇦 thank you Stephan🤗😉
I love this kind of Mini Quiches so much. Every time being in France I rush into bakeries...not only for gordeous croissants and baguettes but also to grap some of this perfect lunch, picnic or snack items... the classic Quiche Lorraine if course, but also...leek, spinach & salmon, mixed veggies, tomatoes & olives... so many variations to choose from... Interesting though, that you stick to the traditional bechamel instead of a "royale" (cream & eggs), which seems to be a little bit outdated. 😉😊
Stephan!! This is so like your savoury crepes which I've made....Twice!! Thank you again, for all your French cooking... you can't go wrong w French cooking...
G’day Stephane. I have made many of your recipes and love your Poulet sauté Alice, but I have to say these tarts are the best! Thank you for the recipe. These will become my signature dish.
Thank you a lot for your inspiration. It reminds me of your 200 year old Escofier Tart Recipe you made a while ago. I just made it. I added some garlic and thyme while frying the mushrooms. And i put the mushrooms on top of the bechamel just for the look. I hope thats ok. Its in the oven now :) Unfortunatel didnt have cheese and its sunday but next time we will do it accurate. We had mixed mushrooms from the local market. BEst wishes from Germany
OMFG looks soooo delicious and i love chicken asperges tartles, and it goes straight in to every kid in denmark, chicken tartles with white sause and white asperges is 1 of the most traditional danish dish, actully got it the other day, but deffently i have to try this recipies
Wow! Looks delicious! I love savory tarts! An easy recipe and I already know how to make the short crust pastry - which I learned from your channel. Thanks for sharing!
Omg looks delicious actully when i was a kid i hated all kind of mushroom, then i was to a easter dinner when i was about 11-12 years old, were there was champignon tartelets with bacon and garlic, and since that day i LOOVVVEEEE MUSHROOMS
What if you put some lard on on the top before you broiled it, along with the breadcrumbs? I don’t have that much cooking experience, do you think that would work?
Dear chef, I love this video. I have been trying to make pasteis de nata tartlets using puff pastry, and I keep on getting “soggy bottom”. Do you have any advice for me on temperature and time? Very much appreciated.
As you were adding pepper, you said something to the effect that "you can use white pepper, I'm using black pepper". It has been my experience, after 35+ years in the restaurant biz that white pepper has a much stronger peppery flavor than black pepper (ie., you can use half as much white pepper to get an equal amount of heat). Is this impression just in my head, or do you agree? When I worked in a buffet style restaurant, we used white pepper to season mashed potatoes, so that there would be no black specks visible to the customer.
White pepper is just the seed of a ripe pepperfruit while black pepper is the unripe full fruit fermented and dried. The heat is concentrated in the seed, so yes, white pepper packs more heat per weight than black pepper does. But a lot of the aromas besides the heat comes from the fruit surrounding thes seed. White pepper has none of those. Black pepper (at least if it's decent quality and hasn't spent ages in the cupboard) has them.
In French cooking, chanterelles are considered "high-end" mushrooms so they would probably not be hidden in a béchamel. However, putting a layer of béchamel and the sautéed chanterelles on top should be nice and you can see the mushrooms.
hi guys, I made my roux using almond flour ((keto diet) which didn’t work. Couldn’t get it to thicken as Stephan shows. Any suggestions? Maybe the 50-50 proportions should be different or longer cooking? ☕️🥚🍽
Almond flour lacks gluten, and gluten is what causes things to stick together. (Gluten and glue share the word base for a reason. ) You might try a different flour substitute. Tapioca is gluten free but might work.
Actually, Caleb, Stephan almost ALWAYS answers viewer questions-it’s one of the charming things about him. Most major RUclips posters never answer but Stephan tries to keep up even though his channel has really grown!
We are in a massively hard lockdown in Inner Melbourne. That’s where he’s been. In lockdown! Google Melbourne lockdown because it’s really tough. They have been in lockdown for the longest in the world apparently.
Wait, you are using the sweet short crust for a savoury tart? I know it’s not a lot of sugar, but wouldn’t you rather use a pie crust recipe that would omit it completely? I’m thinking a chicken pot pie type crust (flour, butter, ice water, vinegar)? Also, if I don’t have tartlet moulds and only a large tart mould - like a 12” that I use for lemon tart, chocolate tart, etc to serve in slices or a rectangular 4”x10” one - how much would you need to increase the filling quantity? Thank you for the fabulous recipes!
Stephane lives in inner Melbourne. Melbourne I believe is the longest closed down area in the world.. It may be the situation that he needs parts for his work, or he may be in the health industry and desperately needed. Please be patient. Stephane’s command of English is better than most Australians. He may have a day job classified as an essential worker . We have only have 4 reasons to go outside our homes and that is for essential services and exercise. For Stephane to break those rules could see him heavily fined and maybe lose his channel. Give him a break. He does this in his spare time. At the moment the rules for the inner suburbs of Melbourne are really tough. It’s really hard to stay in an elevated mood. ❤️
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I made SO many dozens of mushroom cheese bechamel tartlettes with my Mom back in the 1960's-1970's when she hosted the Lawyer's Wives Club luncheons on my father's behalf. Her menus were raved over, and most of the recipes were from Escoffier. (I still have her copy.) I miss cooking with her so much now. It brought such tremendous joy to our lives. Thank ypu for this timely reminder, just in time for Holiday entertaining! Merci, Chef! 🍷
What a lovely story! Thank you :)
I come for the soothing way French people pronounce consistency but stay for the delicious recipe.
Saving this as a holiday appetizer... at Thanksgiving watching a game before dinner... Christmas Eve... that sort of thing. Looks wonderful.
I just made this for a neighbourhood Christmas party but I used savoury puff pastry instead of the shortcrust. They were amazing. I would share pictures but these tartlets are no longer of this world. They are busily being digested by all who enjoyed them. Amazingly delicious. They took a bit longer to make than I expected but they were so worth it. The one think I might do differently next time is to use the layering technique instead of mixing everything. I found that when everything was mixed together, some of the tartlets ended up heavy on mushrooms and others ended up heavy on bechemel and cheese. I think layering would result in a more even distribution of mushrooms, cheese, and bechemel. Still delcicious. Thank you for this little gem.
That looks delicious! I know what we're having this weekend!! Thanks for demonstrating this recipe and for bringing Escoffier to the masses!!
My, how delicious these look. I’m definitely going to have a bash at making those. Thank you, Stephan
I am so thankful for all these little snacks you have shared with us. You do realise that those yearly birthday tea gatherings which are quite stressful, however with all these fabulous recipes/idea's you make my functions so much easier 👏👏👏👌🇿🇦 thank you Stephan🤗😉
I love this kind of Mini Quiches so much. Every time being in France I rush into bakeries...not only for gordeous croissants and baguettes but also to grap some of this perfect lunch, picnic or snack items... the classic Quiche Lorraine if course, but also...leek, spinach & salmon, mixed veggies, tomatoes & olives... so many variations to choose from...
Interesting though, that you stick to the traditional bechamel instead of a "royale" (cream & eggs), which seems to be a little bit outdated. 😉😊
i love your music it suits you -ahhh you went against Escofier and his layers LOL i wont tell it looks scrumptious Merci!
Thanks so much for your videos. I have never seen French cooking so clearly explained. Big fan here. Oh, and your English is perfect as well. Merci!
Cannot wait to make!!
Stephan!! This is so like your savoury crepes which I've made....Twice!! Thank you again, for all your French cooking... you can't go wrong w French cooking...
G’day Stephane. I have made many of your recipes and love your Poulet sauté Alice, but I have to say these tarts are the best! Thank you for the recipe. These will become my signature dish.
Yum! A beautiful treat!
Thank you a lot for your inspiration. It reminds me of your 200 year old Escofier Tart Recipe you made a while ago. I just made it. I added some garlic and thyme while frying the mushrooms. And i put the mushrooms on top of the bechamel just for the look. I hope thats ok. Its in the oven now :) Unfortunatel didnt have cheese and its sunday but next time we will do it accurate. We had mixed mushrooms from the local market. BEst wishes from Germany
@1:33 Aha! So you are using the "non stink one with the removable bottom". Tried that, and now they finally turn out sublime! Thanks! 😜👍
I get fillo cups and fill them with different mixtures and fruits. I'm going to try this. It's just 2-3 bites. Perfect.
These look amazingly addictive.
I’m going to call them mushroom feet from now on 😊
Thanks
I’d love to see more variations on this recipe. It looks so delicious 😋
Want these soon.
That looks so delicious 🤤 I’ll try to make them for thanksgiving. Thanks for sharing!
I love mushrooms and this looks soooo yummy!
Please do more like this!!!!!!!
I love the recipe. I will definitely try to make it .
OMFG looks soooo delicious and i love chicken asperges tartles, and it goes straight in to every kid in denmark, chicken tartles with white sause and white asperges is 1 of the most traditional danish dish, actully got it the other day, but deffently i have to try this recipies
Your.all videos are super
they look amazing
It looks very delicious.
Excellent
Doubleplus, yet again. Merci Stefan.
🙂👍👨🏻🍳
Looks Delicious 😋 Thanks French Chef 😄 Stay Well 🤗 🌟🐦
Those look wonderful and delicious!
Tres elegant---formidable!
Wow! Looks delicious! I love savory tarts! An easy recipe and I already know how to make the short crust pastry - which I learned from your channel. Thanks for sharing!
Nice one!
No nutmeg on the bechamel?
GREAT IDEA!!!!
Hi, last night, I downloaded a video about your recipe and I mentioned it was yours and I announced the French Academy. Thank you
Looks tasty...im going to be lazy and use frozen pastry dough.
Beautiful
Omg looks delicious actully when i was a kid i hated all kind of mushroom, then i was to a easter dinner when i was about 11-12 years old, were there was champignon tartelets with bacon and garlic, and since that day i LOOVVVEEEE MUSHROOMS
Merci
Lol I love.it..."the old days on a towel"
Going to make this on Saturday. Thanks from Florida!
That looks really tasty. Cheers!
I think we bring the classics back
Wow! Wow! ... 👏👍👏👍👏👍👏👍👏👍
I'm going to need to get some butter.
What if you put some lard on on the top before you broiled it, along with the breadcrumbs? I don’t have that much cooking experience, do you think that would work?
How do you make the tartlets? it looks amazing, I need to make it
...🌻🎃🦃🍂🍁🌶very nice technique for the béchamel; so want to make this; thank you!
This looks amazingly yummy! And also... Please tell me what saucepan you used to make the roux.. I love the shape - like a mini wok. Thank you 😌
can I make a large tart with this filling will it spill out when cut
YUM!!!!
Hello Stephane! Which dough did you use for this version please? Also, are you still happy with your new pans?
Lovely! I will modify to a Keto friendly version
super, see more
Dear chef, I love this video. I have been trying to make pasteis de nata tartlets using puff pastry, and I keep on getting “soggy bottom”. Do you have any advice for me on temperature and time? Very much appreciated.
pre cook the shells :)
Mushroom stem?
Good like 👉🔔👍🤝🤝🌹 I miss you my friend
As you were adding pepper, you said something to the effect that "you can use white pepper, I'm using black pepper". It has been my experience, after 35+ years in the restaurant biz that white pepper has a much stronger peppery flavor than black pepper (ie., you can use half as much white pepper to get an equal amount of heat). Is this impression just in my head, or do you agree? When I worked in a buffet style restaurant, we used white pepper to season mashed potatoes, so that there would be no black specks visible to the customer.
I believe the French like to use White pepper. Black pepper in Australia became mainstream in the 70’s.
White pepper is just the seed of a ripe pepperfruit while black pepper is the unripe full fruit fermented and dried. The heat is concentrated in the seed, so yes, white pepper packs more heat per weight than black pepper does. But a lot of the aromas besides the heat comes from the fruit surrounding thes seed. White pepper has none of those. Black pepper (at least if it's decent quality and hasn't spent ages in the cupboard) has them.
In France, we tend to use white pepper in white sauces to avoid having black bits floating around, though in home cooking
niiiice!
We love this kind of food for picking up that isnt sandwiches.
Stéphane, "pieds de champignons" = "mushroom stems" 😊.
I prefer mushroom feet 😂
👏
It's chanterelle picking season in Sweden. Are those an appropriate mushrooms to use for this dish?
In French cooking, chanterelles are considered "high-end" mushrooms so they would probably not be hidden in a béchamel. However, putting a layer of béchamel and the sautéed chanterelles on top should be nice and you can see the mushrooms.
hi guys, I made my roux using almond flour ((keto diet) which didn’t work. Couldn’t get it to thicken as Stephan shows. Any suggestions? Maybe the 50-50 proportions should be different or longer cooking? ☕️🥚🍽
Almond flour lacks gluten, and gluten is what causes things to stick together. (Gluten and glue share the word base for a reason. ) You might try a different flour substitute. Tapioca is gluten free but might work.
Where have you been, Stephan? I missed you !
Don't boder....he never answer...
Actually, Caleb, Stephan almost ALWAYS answers viewer questions-it’s one of the charming things about him. Most major RUclips posters never answer but Stephan tries to keep up even though his channel has really grown!
@@winston_smith7023 never ever answer...unpolite French guy....and buttery!! And cheesy!!
We are in a massively hard lockdown in Inner Melbourne. That’s where he’s been. In lockdown! Google Melbourne lockdown because it’s really tough. They have been in lockdown for the longest in the world apparently.
@@celialewis7447 Jealous much, eh? Jog on 🤨
Wait, you are using the sweet short crust for a savoury tart? I know it’s not a lot of sugar, but wouldn’t you rather use a pie crust recipe that would omit it completely? I’m thinking a chicken pot pie type crust (flour, butter, ice water, vinegar)? Also, if I don’t have tartlet moulds and only a large tart mould - like a 12” that I use for lemon tart, chocolate tart, etc to serve in slices or a rectangular 4”x10” one - how much would you need to increase the filling quantity? Thank you for the fabulous recipes!
you can use the same recipe and process without adding sugar to it to get the savoury version . I have changed the detail in the linked video 🙂👍👨🏻🍳
More of a savory dude myself. Think I'd prefer mushroom tarts over fruit tarts.
👌💯
💚😊💚
可以有中文嗎？謝謝你
Stephane lives in inner Melbourne. Melbourne I believe is the longest closed down area in the world.. It may be the situation that he needs parts for his work, or he may be in the health industry and desperately needed. Please be patient. Stephane’s command of English is better than most Australians. He may have a day job classified as an essential worker . We have only have 4 reasons to go outside our homes and that is for essential services and exercise. For Stephane to break those rules could see him heavily fined and maybe lose his channel. Give him a break. He does this in his spare time. At the moment the rules for the inner suburbs of Melbourne are really tough. It’s really hard to stay in an elevated mood. ❤️
He moved to France.
@theresajoan when and how? The borders are closed.
@@fussyrenovator7551 I apologize, he lived in France for much of 2019 and returned to Australia back in February of this year.
👍🏼👍🏼👍🏼😋😋😋👌🏼
How do you like your women?
Me: 5:35
Love to watch your videos from Srilanka. We also like to cook in different way. Visit us
Watching this in the US where the idea of party food is flinging a bag of Doritos at your guests.
😂😂😂😂😂😂😂😂😂
Obviously you don't live in California, New York, Arizona, or Colorado!
4 people MUST not like mushrooms.
mode coiffeur : OFF
I hate blind baking. Refrigerate pastry pre cooking
Needs ketchup
Super unhealthy again!! Butter butter and more butter......French people iqual...butter, cheese and wine!!!! That's all.....BOOOORIIING
Yet they live pretty long......huh?
@Maria Velazquez good...but say the truth! They eat too much fat....they used to live more because of the wine....red grapes are awesome....
@@celialewis7447 No, we don't.
Which country do you come from, Caleb Lewis ? We will compare who eats too much fat.
@Caleb Lewis you dont have to eat this kind of heavy meal every day! It’s a very tasty cheat meal. Maybe two times a week is ok?
@@delphzouzou4520 from China....I eat dogs and bats