How to make Frangipane an almond-flavoured sweet pastry cream with The French Baker Julien
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- Опубликовано: 15 дек 2016
- Frangipane an almond-flavoured sweet pastry cream with Julien from Saveurs Dartmouth U.K
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250 g butter, 250 g sugar, 250 g ground almonds, 4 eggs, 200 g creme pat.
What is creme pat?
@@dianedavidson5283 creme patissiere, or pastry creme, or custard, all the same thing.
@@gettem6341 thank you!
this is awesome....this exactly how cooking is, shit falls down, things mess up all the time, love the Chef, the french accent makes it even better.
Julien is always so happy.....I love his disposition. His confidence is spot-on! That's called 'experience'! I wish I worked with someone like him - better still, I WISH I had his attitude and disposition. Seems I'm always getting angry at something in the kitchen. The people I work with are too young, very inexperienced and just don't want to learn. It's frustrating when only one person cares.
Thanks it's a joy to see your enthusiasm while cooking and baking. A real treat ! I'm in the hospital but hopefully home before Christmas so I can make a few of your recipes.
Thank you for your comments get well for Christmas and have a happy one we are pleased you are enjoying the recipes kind regards John. T.C.
This chef is so lovable and very nice .
You are amazing pastry chef
Love this guy!
Chef Julien is adorable.
Hello Ghuy, Do you think so I don't see it regards John.
Julián eres muy bueno trabajando en la repostería y bastante simpático a veces me río mucho con tus cosas graciosas y todas las recetas las voy anotando
Hi julian , can u pls write down the receipe . Thank you 😀
You are awsome 👍🏼👍🏼👍🏼
Awesome and very usefull and entertaining at the same time!!!🙂👩🍳👍
He's like Peter Seller in the kitchen. Lol! Such a fantastic chef.
such a great personality lol , love him Happy Birthday Julian, hope all your wishes come true today, :-)
Uff ur rocking the pastry chef I like attitude of ur work ...
Thanks!
all good!
You are so fun to watch...
One part butter: one part sugar: one part ground almonds… What you call boring I call awesome. (Then there are the eggs.) Please bring back Chef J. He is a treasure.
I wonder how many servings his recipe makes.
A good character
Mmmm jammy , can you use this in as a part of cake or do you have to cook it ? What was that cream in the end ? Thanks !
Great video thank you Chef and Topcameraman, fyi subscribe button is on the right of the video on my device so first time chef was pointing in the right place 😂
Vs etes adorable que dieu t benisse mon fils bravo
bien
Haha so funny chef Julien😂😂😂 i love your laugh hahahaa❤️❤️❤️
Thanks Chef and Topcameraman.
Hi. Can we freeze it and for how long?
Non credo che mi rispondera ma...comunque, la mia domanda è QUANTO DURA LA MAIONESE IN FRIGO? Mi è avanxata parecciha. Se quàlcuno legge questa domanda e lo sà, grazie per rispomdere.
I love the taste of crème frangipane but never made it. Thank you chef for taking the mystery out of it. You are a great teacher. For a little moment I panicked as I had no idea what cremepat was? Then you wrote it down: crème pâtissière! It would be nice if you shared the list of ingredients in the explanations. I like to take a screenshot to give the recipe a try. If I like it I write the recipe in a word processor.
Hello Joelle, the cremepat is in another one of Juliens recipes hope this helps kind regards John
Do you know which recipe has the creme patisserie recipe? Thank you.
ruclips.net/video/xev5nDE-IjI/видео.html please open this link it should help you regards John.
Thank you very much, John.
Joelle, don't worry about making crème pat. It is just a very strengthened custard. That's it. The hardest part of it is not letting it scorch on the bottom of the pan because it becomes quite thick and it needs to have a bit of a bubble for the corn starch (corn flour or you can use flour too but tastes too "floury" IMO) to come to it's full thickening ability. Just keep stirring and it will be fine. It is absolutely delicious. And then you can add a bit of whipped heavy cream to the crème pat and make a crème legére and that is just divine but so easy to make. Hope that helps!! :)
How many eggs do you use?
What can you substitute the ground almonds for in case you're allergic to almonds
panko bread crumbs and flavoring or dark rum is good.
Or chestnut flour if you're wealthy.
did u really wash it thoughhhh
😘😘😘
is the almond roasted or not?
what brand/ type of scale is he using?
Hi, I dont understand what you are asking regards John.
The scale that he uses to weigh/ measure the ingredients..what brand is it? who makes it? Thanks
I will ask Julien and get back to you with the answer regards John
oh she is a hoot
Does this cream need to be baked or no?
I believe so. It's basically a sponge cake batter.
Is there a written recipe? Vanilla essence or Almond essence in the recipe?
why a written recipe? he made a bloody video and told you every step
@@c.brionkidder9232 yes he did. And both have a role to play. I have seen the video. When someone who is new to cooking or baking it's simpler to read while cooking. Information from the Video is processed differently . I obviously can't be looking at the video while I am cooking.
So, before you get judgemental or presume that i am out there disregarding the persons effort get your facts right. Ask before concluding.
:))))) ♡♡♡♡
No almond essence?
forgot to say... so up there is our facebook page and down there on the floor there are many , many ,many kitchen tools😂
B R A V I S S I M O CIAO
funny. unorganize video but verry realistic