Gotta love a chef who not only tells you what to do, but also takes time to explain _why_ you should do so. And then does it wrong on purpose, to also show you how to fix it. This man deserves a medal!
Having been a restaurant Chef for 30 years taught me how to cook but having been a cooking school instructor for the past 20 years taught me how to teach. If you understand the “WHY” you need use certain technique in the kitchen you will remember it and do it better!!! On that note, I'll take the medal....Thank you!!!😂😍❤
Thanks chef I love food with flavor and texture. I never go to restaurants anymore. It’s a waste of time preparing food with flavor and texture is so much enjoyable
I was a pot man , 45 yrs ago, only job was cleaning pots. You know it’s a busy rest. When they have one person to clean pots. If the chef see your clean pots hanging and the out side of the pot is dirty, the chef say to the sous get those pots down and have that pot man clean and he don’t go home until. So I’m with you keep the pots clean while you are cooking. Thanks for sharing this, see you next time.
Fun fact about vanilla: Real vanilla and vanilla-extract does have small differences in flavor and taste. But as soon as you heat the real vanilla above 45c, then the differences disappear. No need to pay for expensive vanilla in food that is heated.
J'taime, J'taime' J'taime! went blue berry picking (first time) yesterday July 4th made me feel so awesome kept thinking what I am going to make and of course I envisioned that Chef Jean-Pierre will something AMAZING for me blueberries with creme anglaise in puff pastry. THANK YOU Chef!
Chef is so right on that sugar levels are a very individual matter of taste. For example, I recently made a carrot cake with cream cheese frosting and the frosting called for 2 boxes of confectioners sugar for a large 3 layer cake. Good thing I tasted it after the first box was blended because for me, one box was too sweet with 2 packs of cream cheese & 2 sticks of butter, orange zest and vanilla. It was the best carrot cake and everyone loved it immensely and I never mentioned that I used half the sugar. To me, it was still VERY sweet!
I love this man, this is like the 6th recipe I'm commenting on, chef is not only great to listen to while I'm working, but all his recipes have been absolute winners with my girl. Thank you chef, love learning more from all your videos!
I made this a few minutes ago. It's beautiful❤ No lumps or skin. Tastes good enough to smear all over your body 😂😅 Going to make the chocolate souffle this evening.
Made this and added Kraken spiced rum. Put over your bread pudding recipe. It was fabulous. Thanks, chef for your lessons. You make cooking so much fun again.
I made this recipe with 2% fat milk and Grand Meniere and it taste amazing lol. Highly recommend this recipe for anyone who doesn't like a lot of fat. The Grand Meniere cut through the fat and make it taste so sexy. Thank you chef for teaching us how to cook w/o sticking to the recipe. The more I watch your video, the more I learn a about food and drinks (I did not drink until I cook with you lol. And you were right, god bless the people who doesn't drink. It's delicious lol). I have never felt happier. Thank you chef!
Dear chef, I am a mexican lady and ENJOY your videos for a few days, I like the way you explain and make me laugh, really you are a wonderful chef, my family says I am a great cooker, but I will soon surprise them with some of your recipes, Thank you so much
Chef. I feel validated as a dutiful, attentive, and regular viewer, (almost a student) because before any mention of your ingredients, I anticipated white chocolate and Kahlua> I look forward always to time to watch more of your videos!!!
Oh my goodness-what a rich sauce. Truly a simple dessert sauce to make-essentially vanilla egg-custard only made with cream instead of milk. Added Kahlua to the Cream Anglaise sauce, and backed off on the sugar by half 💪🏻 Cut the top off a boysenberry muffin, heated it in the mw, and placed it upside down upon the sauce on the plate. Made the strawberry sauce from the other recipe and poured it on top of the upside-down muffin. NB added ginger syrup to the diced strawberry mix before blending-just enough to add a hint of zesty ginger flavour (2tsp). What a cracking good dessert!!
Just amazing.. I feel your a very patient teacher of your art! I'll put my life savings on the line that you've never thrown someone's "creation" in their face...
Just want to say your style is very charming and fun, i'm really enjoying the videos and will keep watching. Thank you for sharing the secrets with us!
That’s how I make ice cream, good tips on the blender and white chocolate, I put a pinch of salt but not sure if I should, think it brings out the vanilla
You are like me, kitchen OCD! LOL 😆 I hate cooking in a kitchen with dirty dishes! Wash as you go! Clean as you go and you will be able to enjoy the meal when it's done!
My immersion blender is one of my favorite tools. I have a bad habit of starting something to thicken then getting distracted... and then it's clumpy. 🤷♀️ I am quite envious of the jackhammer sized blender you have...🤣
Thank you so much dearest chef JayPee 🥰😍 for teaching us how to make the crème anglaise... ‘ it is REALLY simple ☺️😉had no idea how to make this .. especially the ‘liquids’ you use😋😋.. it is great to accompany breadpudding and my brown aubainmarie christmas pudding. Formidable !!🥰💋💋 I am a dedicated fan til i cannot move 🖐🏽 hi 5😍
Unfortunately, my wife doesn't allow a Microwave. She thinks it makes people lazy. I think it helps in making Îles flottantes, which would be a fantastic addition to this recipe. A recipe I will be making tomorrow.
Thanks JP! I've been trying to make the Alice Medrich version work for a while but it just isn't a good recipe. But I've been using Tahitian vanilla ever since your clafoutis video. I can taste the difference for süüüüre.
Another recipe I will making this week! I personally highly dislike how american desserts are LOADED with sugar. Lobe French cuisine and their desserts 🍨!
A few year ago i made a creme amglais and ,,,, no caster sugar ,,, AAAGH ,,, back of cupboard ! Demerara .. !Phew ! ... ... never made creme Anglaise without demerara since " ... as you say its how you like it !
Gotta love a chef who not only tells you what to do, but also takes time to explain _why_ you should do so. And then does it wrong on purpose, to also show you how to fix it.
This man deserves a medal!
Having been a restaurant Chef for 30 years taught me how to cook but having been a cooking school instructor for the past 20 years taught me how to teach. If you understand the “WHY” you need use certain technique in the kitchen you will remember it and do it better!!! On that note, I'll take the medal....Thank you!!!😂😍❤
@@ChefJeanPierre I also love that you take the time to answer your subscibers!
And in between makes you laugh. Love that man.
@@mrSkandalpolisen Gotta love that guy!
Chef explaining ‘why’ is what makes me remember. I’ve been a home cook since I was 6 years old (am now 69 years) & his lessons are the best ever.
Thanks chef I love food with flavor and texture. I never go to restaurants anymore. It’s a waste of time preparing food with flavor and texture is so much enjoyable
.?? Waste of time?
@henriettalowe4689 I think he should have added a period after "waste of time" He seems to mean that preparing the food is more enjoyable.
I was a pot man , 45 yrs ago, only job was cleaning pots. You know it’s a busy rest. When they have one person to clean pots. If the chef see your clean pots hanging and the out side of the pot is dirty, the chef say to the sous get those pots down and have that pot man clean and he don’t go home until. So I’m with you keep the pots clean while you are cooking. Thanks for sharing this, see you next time.
I think every chef in the world one day washed pots! I surely did!!! 😍
Fun fact about vanilla:
Real vanilla and vanilla-extract does have small differences in flavor and taste.
But as soon as you heat the real vanilla above 45c, then the differences disappear.
No need to pay for expensive vanilla in food that is heated.
Chef JP is easily the most endearing man on Earth. God bless him.
🙏🙏🙏❤️
I love the way chef you express your words and actions make no bored and fun to learn things makes so easy
Love how you mentioned don't just follow someone's recipe because that's what it says, add ingredients (sugar) to your taste. 💫
J'taime, J'taime' J'taime! went blue berry picking (first time) yesterday July 4th made me feel so awesome kept thinking what I am going to make and of course I envisioned that Chef Jean-Pierre will something AMAZING for me blueberries with creme anglaise in puff pastry. THANK YOU Chef!
idiosyncracies* was perfect, your english is better than most natives ive met, Jean. Stay awesome my riend.
Chef is so right on that sugar levels are a very individual matter of taste. For example, I recently made a carrot cake with cream cheese frosting and the frosting called for 2 boxes of confectioners sugar for a large 3 layer cake. Good thing I tasted it after the first box was blended because for me, one box was too sweet with 2 packs of cream cheese & 2 sticks of butter, orange zest and vanilla. It was the best carrot cake and everyone loved it immensely and I never mentioned that I used half the sugar. To me, it was still VERY sweet!
It is so nice to listen to somebody who really wants to promote quality ingredients and cooking, but is still a gracious soul.
Thank you Chef JP.
I love this man, this is like the 6th recipe I'm commenting on, chef is not only great to listen to while I'm working, but all his recipes have been absolute winners with my girl. Thank you chef, love learning more from all your videos!
LOL love the personality. the obsessive neatness. LOLOL. This guy is my people!
I want to have that 'child' who makes Jean-Pierre's recipes :)
I made this a few minutes ago. It's beautiful❤ No lumps or skin. Tastes good enough to smear all over your body 😂😅
Going to make the chocolate souffle this evening.
Did you use milk?or cream?what type of cream?
ALRIGHT! been waiting for this!
Yes! I'm gonna sit down tonight with the family to watch this.
Made this and added Kraken spiced rum. Put over your bread pudding recipe. It was fabulous. Thanks, chef for your lessons. You make cooking so much fun again.
U are THE MAN my friend
I like your way of explaining.
Seeing you are french is quite intimidating but listening to you, even a kid can follow your recipes
I made this recipe with 2% fat milk and Grand Meniere and it taste amazing lol. Highly recommend this recipe for anyone who doesn't like a lot of fat. The Grand Meniere cut through the fat and make it taste so sexy. Thank you chef for teaching us how to cook w/o sticking to the recipe. The more I watch your video, the more I learn a about food and drinks (I did not drink until I cook with you lol. And you were right, god bless the people who doesn't drink. It's delicious lol). I have never felt happier. Thank you chef!
Dear chef, I am a mexican lady and ENJOY your videos for a few days, I like the way you explain and make me laugh, really you are a wonderful chef, my family says I am a great cooker, but I will soon surprise them with some of your recipes, Thank you so much
Thanks so much😊
A chiiiiiild could do it, no seriously!!!!! Pure Brilliance from this guy, Chef, Get back on the telly now!!
Chef, I made this and the bread pudding for my fiancé on halloween. She looooooved it, we loved it. Cooking is a gift that gives
Chef. I feel validated as a dutiful, attentive, and regular viewer, (almost a student) because before any mention of your ingredients, I anticipated white chocolate and Kahlua> I look forward always to time to watch more of your videos!!!
I bet , someone washed dishes for you , but you are kind , considerate and humble.
Stay blessed.
Up 11k subscribers since I started watching last week! Blow this channel up! The BEST chef ever. Such an American treasure. Yes France, we stole him!
Thank you so much!!! 😍😍😍
Been a subscriber for almost two years now Jean is THE BEST.
You are the best 👍👍 thank you chef
The way you explain each and every step is just incredible. Massive respect from Pakistan 🇵🇰🇵🇰🇵🇰
Thanks for the video! I love your cooking chef!
This chef is the best , I never seen a better chef 👨🍳 than this one in all my life thank you for sharing ❤️❤️
You make cooking fun.
I made this with the bread pudding, both recipes were phenomenal and delicious. Keep up the good work chef.
Bonjour Chef Jean Pierre !!
I made the cream anglaise and added orange juice and orange zest to the bread pudding. It was delicious !!
I love watching his videos. He explains everything.
I make this all the time now and put it in my coffee in the morning. Easy and delicious.
every time i see you Chef you put a smile on my face... not only with the sweet recipes also with the savoureuse ones!!! 😀❤️️❤️️
Oh my goodness-what a rich sauce.
Truly a simple dessert sauce to make-essentially vanilla egg-custard only made with cream instead of milk.
Added Kahlua to the Cream Anglaise sauce, and backed off on the sugar by half 💪🏻
Cut the top off a boysenberry muffin, heated it in the mw, and placed it upside down upon the sauce on the plate.
Made the strawberry sauce from the other recipe and poured it on top of the upside-down muffin.
NB added ginger syrup to the diced strawberry mix before blending-just enough to add a hint of zesty ginger flavour (2tsp).
What a cracking good dessert!!
Thank you for all those awesome ideas!!! 😍😍😍
Looks fantastic Jean-Pierre 😜 can’t wait to try it! xx
Best chef ever and a great man!
Oh Chef..your killing my diet..oh wait..what diet? Love your knowledge of so many wonderful dishes
You are a gem and your recipes are divine. Thank you.
Thank you my favourite Chef, Jean. God bless you.
Thank you so much for your recipe, Chef!!
Yay it's Chef Jean-Pierre Day again!
Yes! I’m making this today! I absolutely love your work Chef!
He's the Bob Ross of cooking. Makes it look so easy, but you know you'd just end up making a mess.
Not really. The recipes I’ve tried have all turned out well. Guests and family always ask for seconds.
Amazing... You are right amount of sugar is personal...😊
Just amazing.. I feel your a very patient teacher of your art! I'll put my life savings on the line that you've never thrown someone's "creation" in their face...
You are right I could never do that! 😍❤❤😍
Chef I wish I could cook alongside you. I enjoy watching your videos. Thank you for the wonderful recipes!
Always love CJP show. Most happiest cooking show
I am definitely going to try this with some Amaretto liqueur. And then put it over some puff pastry.
Dear chef Jean Pierre love you're cooking lessons I hope one day I can attend one of you're looking for cooking shows I live in Australia
oh..!! my dad is going to love this recipe for a christmas dessert
Thanks
Just want to say your style is very charming and fun, i'm really enjoying the videos and will keep watching. Thank you for sharing the secrets with us!
I made your onion soup recipe the other day, it was outstanding!!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
“Forget to subscribe” god I love this man 😂😂
Le meilleur chef au monde
You make cooking so much fun
That’s how I make ice cream, good tips on the blender and white chocolate, I put a pinch of salt but not sure if I should, think it brings out the vanilla
Merci. The best sauce!
Love the energy, video looks very good so far!
Yes! I'm gonna sit down tonight with the family to watch this.
@@violaharris1650 that sounds amazing! Have fun!@
Why am I not getting notifications? Love your channel by the way
THANK YOU CHEF!!!!!!!!!
Thanks Chef.
You are like me, kitchen OCD! LOL 😆 I hate cooking in a kitchen with dirty dishes! Wash as you go! Clean as you go and you will be able to enjoy the meal when it's done!
Excellent ! My favorite with chocolate Éclair 's ! Merry Christmas to you!
Great American 🇺🇸 Chef
JEAN, YOU HAVE MADE MY DAY! IT IS OK TO BE NUTS AND NUTS IS DELICIOUS AND I'M KIDDING, ANYWAY , I REALLY ENJOY YOUR COOKING, CHIEF..
I would love to know your secret for keeping your pots so shiny and clean.
My immersion blender is one of my favorite tools. I have a bad habit of starting something to thicken then getting distracted... and then it's clumpy. 🤷♀️ I am quite envious of the jackhammer sized blender you have...🤣
Thanks for sharing
Well done Chef. Very nice
Thank you so much dearest chef JayPee 🥰😍 for teaching us how to make the crème anglaise... ‘ it is REALLY simple ☺️😉had no idea how to make this .. especially the ‘liquids’ you use😋😋.. it is great to accompany breadpudding and my brown aubainmarie christmas pudding. Formidable !!🥰💋💋
I am a dedicated fan til i cannot move 🖐🏽 hi 5😍
I came immediately! Sweet!!! 💖💖💖
LOL 😂
Love it thanks Chef!
Going to try this at the weekend. Cheers!
Good good Morning Chef Jean Pierre ~ I need to cool my Brain with sweet Eiscreme ~
Here we go ~ ✨️💅🏽😊💅🏽✨️
Unfortunately, my wife doesn't allow a Microwave. She thinks it makes people lazy. I think it helps in making Îles flottantes, which would be a fantastic addition to this recipe.
A recipe I will be making tomorrow.
Nice. I'm going to make some and use it over some nice cut fruit.
Love watching your vids. Been an avid subscriber. Love and Bulas from Fiji!
Yes, we use condensed milk in everything…. It’s amazing… 🇧🇷
bonjour Chef Jean-Pierre,
serait-ce possible de faire une vidéo de crème chiboust?
merci pour la vidéo et votre temps! 😊
Thank you Chef!
Great recipe as always
Well, that is going on the Thanksgiving menu! Going to try it as ice cream. YUM!
"God Bless America" sign in the back... you can tell he is a patriot!
I am still and always will be VERY grateful to have had the opportunity to become an American! 😍❤
Amen to that. Hope the American dream remains.
@@ChefJeanPierre Glad to have you welcome.
@@richardcorsillo9819 Unfortunately dreams are just that, dreams. If you want an american dream to be reality, you have to live in EU. :P
5:03 He learned that from KISS😛
I make this all the time as a dressing for my onyon
Ok chef you’ve convinced me to come stage under you for a few days! That’s that! 🤝
Yumm
Thanks JP! I've been trying to make the Alice Medrich version work for a while but it just isn't a good recipe. But I've been using Tahitian vanilla ever since your clafoutis video. I can taste the difference for süüüüre.
I'm diggin' the videos! Would you suggest putting this with ice cream and your chocolate molten lava cake?
Something sweet! Good timing, as it's getting cold out there
Chef. This is sweet!!!
Mama mia what a chef! 😍
Looks like cheese fondue...do you have a recipe for that? everything you cook looks delicious!
Another recipe I will making this week! I personally highly dislike how american desserts are LOADED with sugar. Lobe French cuisine and their desserts 🍨!
A few year ago i made a creme amglais and ,,,, no caster sugar ,,, AAAGH ,,, back of cupboard ! Demerara .. !Phew ! ... ... never made creme Anglaise without demerara since " ... as you say its how you like it !