How to make a Caramelised Apple Cake with TV Chef Julien Picamil from Saveurs Dartmouth uk
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- Опубликовано: 6 сен 2024
- How to make a Caramelised Apple Cake with TV Chef Julien Picamil from Saveurs Dartmouth uk
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I just made the cake today. It was deliscious. For the USA: I used 8 oz. by weight of everything as I don't have a metric scale. I followed everything in the video. I added 2 teaspoons of baking powder. Oven temperature 375° F reduced to 350°F as it browned. Total baking time about 55 minutes. 9 inch springform pan. After 20 minutes cooling I ran a knife around the edge and took off the ring. I used 4 gigantic Sweet Bee apples. I wish I could post a pic because I think mine was prettier! (Decorated top with powdered sugar) (I used King Arthur ap flour. I used the whisk attachment in my Kitchenaid mixer, instead of by hand).
Thanks so much for ensuring that we didn't have to reinvent the wheel! Greatly appreciated :)
I made this exact cake yesterday. What can I say, it was fantastic: very moist, excellent flavour and all round top class cake.
Stumbled on this video series a little while ago and was hooked. He has a relaxed, almost irreverent attitude towards the cooking. I sweat every detail while he seems to throw everything together. Shows what a true professional is like. Loved the quick way of creating the caramel. Tried it myself and se fire to the pan the first time. Paid more attention after that and everything turned out fine. Thanks for the tutorials.
Thank you for these demo clips from Chef Julien Picamil. It's not only very entertaining but also showing the Chef's passion for real, professional baking. I've enjoying it very much. Please show more clips as much as possible.
Yes..more..more...s'il vous plait...lol
Made this last night...Easy and Delicious. I don't Facebook. Please pass along my thanks to Julien. He has changed the way I cook
have seen this called a Dorset apple cake. looks really good I really like Julien he makes cooking fun thank you so much for all your posts John, they are always superb.
Thank you Peter when have time we shall do lots more
Regards John
Another good video from Julien. The cake mix is of course the traditional English Victoria Sponge. Julien has given it a nice French twist. In Nottingham we call this cake Nottingham Pudding, except that we don't caramelise the apples, and we add sultanas. We also powder the cake top with icing sugar.
Have loads of apples just now. Gonna try this. Top chef, chapeau!
This is such a great presentation.
I like his recipes very very much and he's fun to watch.
Thanks for posting.
Thank you very much Hanna i am pleased you are enjoying watching Juliens cooking please subscribe to my channel to receive all my updates, Kind Regards John.
Love your recipes and teaching. Looking for more to come!
Love you dude. Pound cake tho not sponge Bob cake. Your the best 😊
Can’t get enough of this guy!!
Yes, please do film more videos with chef Julien...he is so “loosey goosey”, fun and funny!
P.S. I have already made a few of his recipes and they are really delicious!
Greetings from Slovenia! ✌🏽
I love those huge bricks of butter you use,
Another good one, this looks like something fun to do on a cool day here in Las Vegas (haha, yes, we have them..not until October or November), this is a good one!
I don't know why you have very little subscribers, great chef all around ....
Excellent presentation by Chef Julien. The cake looks scrumptious! Bet it tastes terrific?
Le French...goodness, where I have been. This is the first I've seen of this wonderful chef.
Excellent Chef... Nice presentation ..easy to follow ....merci beaucoup Julien..
Looks amazing, very well explained thanks
"Super" and "Bloody". ... Perfect blend of French and Brit ... haha, this guy is so much fun to watch!
I was intrigued by the caramelising of the apples, and also by the beating of the mixture after you added the flour, but then I realised - it's a pound cake! (I don't mean you pound it, but it's a pound of this, a pound of that etc.) It looks lovely
+gmaureen Actually, pound cake originated from England or Northern Europe. Pound cake recipe dates back to the early 1700s.
I Wen Chen
It must be from the UK if it's not originally from America because the Europeans never measured anything in pounds and ounces - it was only the UK and the US that used pounds, ounces etc.
Fantastic JP many thanks
I like this guy! Wish he would list ingredients so it’s easier for us watchers to make.
he knows how to peel an apple...cheers
He sure does
Thank you chef ❤️
it looks great,i am going to put some cinnamon and raisins (addicted to)and i don't know about grated lemon or orange peel or juicealso addicted to ,fingers cross ,thank you for the idea like caramelized fruit ,pozzzzz
Hey I throw my ingredients around just like him but my cake doesnt come out like his Ha.I will try again with his recipe..excellent video and recipes
Baking easy and fun. Great humor
Ole school pound cake. I use honey but add 10 percent more flour 400 ml sour cream 2 liters candied red and green cherries,1 liter each of dried apricot, figs dried and dates.1 liter sultans. Bake 150 3 hours or so in a water bath.
USA. Style English/ Aussie wedding cake.
We just call it fruitcake. 1.5 kilo pecans or English walnuts.🫣👍👍😘
Thanks for the tips!
Wonderful video. Thank you!!
Bravo Julien, ravie de voir les recettes prendre vie entre vos mains
I have got to start baking with metric measurements...no annoying measuring cups?? Sign me up..
me too ,always was annoyed by my grand mom giving me recipes in caps, small cup, medium..............like exat measure in grams,kilos, milliliter, etc.........pozzzzzz
I like your Bob Marley mug
I enjoy watching you,. Make me laugh 😂😂😂 at the same time i’ve learned frm u.😂😂😂
Awesome! Thanks for sharing* J’adore!
Now that's something I wouldn't expect to see in a French chef's kitchen, Rice Krispie cereal. lol
Hi bro , can we put a little bit liquor instead of vanila ?
Is there a written recipe for this apple cake? Please share. Love this.
ARMI Strickland %
Thanks , very good
Fun Chef
How does the texture look like from the inside as no leavening agent was added ?!?!?! He did mentioned choice of adding baking powder but didnt add !!!! Cutting the cake which didnt happen could have given us chance to judge !!! could the high quantity of butter , eggs and sugar comparing to flour compensate baking powder ?!!?!
Where can I find written recipe for this
amazing,thank you!
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Now that's what I call a cube of butter! Lol where can I found one of them?😀
Please cut a slice next time...yummy...
ha I was thinking the same thing. Missed out on seeing the lovely insides.
Maybe that was for order that's y not cut
I can’t find the recipe 😟 will you Pls write it down ... Tnks
Please subtitles in spanish thanks
Et voila!
Chef Julien, c'etait quelle genre de pommes?
when he said flour, is it referring to cake flour? or AP flour
I think it's AP flour. He did say if you want it lighter you can add baking powder. I'm guessing that's for the rise. Cake flour would make it also lighter in terms of the crumb.
Plain flour in UK. AP in USA.
needed to cut the cake to see inside, uhh, one question, your wife put you in a sofa that why your hair and beard is so long for a chef of cuisine, rsrsrs, i am kidding, loved it the recipe is the greatest.
Bloody expensive ,ja,ja, you are so hilarious 😂 ! Yum,can we use less sugar or stevia instead ?
I think quatre-quarts in English should be "pound cake", sponge should be "génoise" in French?
Oh I must correct the terms, just did some researches on the internet, looks like in Britain a pound cake is referred as sponge while a "sponge cake" is called "Victoria sponge cake", hmm...even names can be very complicated sometimes.
Genoese is equal weights egg sugar and flour, the eggs and sugar are whisked in a copper over a bain marie until doubled in volume, then the flour folded in.
You can cheat a little by heating the sugar in the oven to reduce whisking time ;)
The eggs have to be in the refrigerator because here in the 🇺🇸 are not pasteurized....
j'aurais bien aimé voir l'intérieur du gâteau... dommage...
theres a friend in my mircowave hello friend.lol...
Love your videos, your recipes, and your instruction ... but it's really difficult to watch you put plastic bowls in the microwave ... no, no, no! :)
what kind of madman puts all 5 eggs in at once?
Didn't cut the cake and serve a piece. It would have been nice to see the inside of the cake.
I'm not sure I can trust a man who mixes his cakes in a washing up bowl! 🔩
Sure that was a microwavable bucket?!
1
I think the caramel is burnt ....
humm... hot caramelized apples in a plastic container?
God sake man I have no time for your bad comedy .😩