Congrats on the sponsor. Check out Rich Rebuilds and The Internet Historian. They're masters at doing so in a way that flows with their content and in a humorous way..
Perfectly done!! This is the one pastry my boss wouldn't let me make (and I wouldn't give her my chocolate sponge recipe). This reason-for-living tart is such a pain in the butt to make, BUT when you bite into it you can actually see that flowery meadow. You can hear the flipping angels singing. Just so you know: even pros use the simple puff pastry method nowadays. Also, thank you for finally teaching me how to say Pithiviers.
I like to cook and I will occasionally bake but this is on a level beyond where I would want to go. I do like watching him though I’ve had those, what was I thinking recipes.
Julia pushes the Pithiviers in all her books -- she must genuinely have loved it. And looking at what you made, I can see why! It looks marvelous. Imagine yourself bringing this out for a dinner party. How stunned everyone will be at your skills!
It's also just a nice word to say. Pithivier! Sounds classy & exotic; Plus it never disappoints when you bring one/or many individual ones to the table. There's always a !Ooooh!" followed by silence as everyone delves into the flaky goodness.
I made this many years ago when I was a teenager trying to teach myself to cook from another one of Julia's cookbooks. Took me 12 hours. I've never made anything with puff pastry again. I'm in my 60s now. Thanks for the memories!
Love the sponsor. Native used to share office space with a game company I worked at because its founder, Moiz Ali, was the brother of the founder of the game company. Nicest guy you'd care to meet; so happy for the brand's success (and so happy they are giving you money!)
Never thought I'd be so thrilled to watch an ad, but you're so charming you had my attention for the whole thing. Native made a good decision to sponsor you!
This is a special type of pithiviers named a Frangipane (or galette des rois) , it is a very popular and traditional cake eaten around january 6th at the occasion of the catholic epiphany (the coming of the wise men). Usually there is a ceramic figurine in it and the one person getting it is crowned King of thé day , it’s a tradition that comes back to the roman Times ! Ask any french and they’ll have very fond memories of this cake
@@Nixx0912 Kinda correct, by metonymy it refers to the cake itself as opposed to the gâteau des rois/brioche des rois from the south of France. If you go to a bakery and ask for a Frangipane the baker will know exactly what you asked for
@@Rapoute8349 I honestly never heard anyone refer to the cake itself as frangipan since I live in France, but than I don't think I saw an almond cakes outside January anyway, appart for almond croissants sometimes.
@@Nixx0912 Honestly when you live in France, there's a moment you stop to ask why they have so many different names. It's like chocolatine and pain au chocolat, it's probably a regional variant ^^ I was wondering if there was an actual difference between the galette and the Pithiviers, because it looked exactly the same for me. Apparently the frangipane is a mix of almond cream and creme pâtissière? Is it ennough to make a taste difference? ^^ Because, galettes are tasty, but saying they're like having an Awakening, I'm skeptical ^^'
@@krankarvolund7771 I only saw galettes in the bakeries around January, the galettes are already quite different in taste between bakeries. I have few favourites around my aerier. Funny we had a discussion around the pain au chocolat vs. Chocolatine last week at work. I'm more of a brioche person myself, being Polish. The bread is fantastic in France, not only the baguettes. My favourite places has a sort of bread which is combination of leftover doe from all the sorts of breads they have, as I never can decide what to have it's perfect. They also make unique bread for each month, March is cranberry and poppy seeds.
I hope you appreciate how far you have come from duping fast food pizza in your bachelor apartment. That episode where you couldn’t even figure out stiff peaks on egg whites. I’m so impressed.
it really goes to show how anyone can learn to cook if they try enough. everyone fails, screws up, makes simple mistakes, etc. If you've never made a mistake in the kitchen you've never been in the kitchen.
I'm so glad you got a sponsorship and that it's Native! It's such a great brand and cruelty free, which is nice. I'm always happy when you put out a new video. You've helped push me to get into the kitchen and get more confident in cooking myself, so thank you for that.
The Pithiviers is one of my faves. You can serve it for dessert, you can have it at a brunch and it is easily portable. It’s not too rich or too heavy and it’s just right. It can also be made with store bought puff pastry in a pinch. You did a mighty fine job!
Aaaaaaaaaahh!! Watching you put your dough back in the fridge - not bcuz it said so in the book (I mean surely it did but you didn't SAY it did, so even if I'm wrong just let me enjoy my fantasy dammit lol) but just bcuz YOU KNEW IT NEEDED TO STAY COLD is SUCH a sign of growth from peek-a-boo Jaime (who almost caused this amateur pastry chef to have a literal stroke 😂), it just butters every last flakey layer of my heart. 👍🏼💜
I genuinely think Julia would have loved you and that's what we all strive for, isn't it? Definitely making pithiviers for my bff's birthday party in 10 days, I've been thinking about what crazy thing I should make this year.
Totally agree. She did not stand on ceremony. Flinging pots and pans. I cheat and use frozen puff pastry. Not near as good, but easier. I also buy from bakery. 😂
Honestly I'm so happy to see this channel have a sponsor. I watch you every single day and you bring me so much joy. I love cooking videos in general, but I love how you tackle big challenges without fear (or showing your fear without hesitation) and how you are the definition of "if you do not succeed, try, try again." watching you come back to the books and the recipes that you struggle with is something I find intensely inspiring as I struggle with chronic pain every single day. If something gives you anguish, don't let it conquer you. Conquer it, and be proud. Learn from your mistakes. And make something beautiful along the way
That's really beautiful and exactly what I needed to hear today. I'm recovering from a coma I was in last year and I can almost walk without a cane after being bed bound then wheelchair bound. Life can be really tough sometimes but anything is possible with enough time
My heart broke when you discovered the error. My goodness, I’ve been there. I’m so happy you just kept going. I haven’t gotten to the end of the video, but I’m sure it’s superb. Please remember to be kind to yourself. It’s so comforting to watch you grow & make the same mistakes we’ve made (letting us see how hard this can be & see we weren’t the only ones) and I certainly enjoy watching you tackle things I’ll never try because. . . I’d rather spend 30 minutes watching you than 8 hours rolling puff.
I feel like I'm making a really obvious comment, but mess with the hand mixer is avoided by turning it on, after the beaters are pushed into the ingredients, not running as they hit the ingredients. I've never made puff pastry, so I'm impressed!
I've watched several of these episodes, and have concluded that: The recipes all use a minimum of 2 pounds of butter, take 8 hours minimum, and use every kitchen utensil available. This is how you know you've followed the recipe.... mostly.
This is what we now call “galette des rois” which is consumed all throughout January . There’s nowadays many variations but the best one is the classic (same as you did) but you add a thin lawer of raspberry jam . It s divine !
This recipe was a massive success 🙌. So glad you didn't start all over again. Your resourcefulness is inspiring & we all should be so brave in our baking.
First time I tried that native deodorant, I used the lime one. I still sweat and walked around all day smelling like a key lime pie. It was bitter sweet.
That is amazing! I had to have a cocktail just to get through it, your tenacity paid off and you have one hell of a beautiful pastry, my God! Julia would be so proud😋
I JUST WANTED YOU TO KNOW THAT OF ALL THE VIDEOS THAT I HAVE SEEN SO FAR, THIS IS THE BEST. YOU SHOULD BE SO PROUD OF YOURSELF. MY GRANDFATHER WAS A MASTER BAKER IN CHICAGO BACK IN THE 1930"S AND I BELIEVE THAT HE WOULD HAVE GIVEN YOU HIS SEAL OF APPROVAL. ALSO, JULIA WOULD HAVE BEEN PROUD OF THE FINAL OUTCOME. SHE DOESN'T NEED TO KNOW YOU MADE THE REGULAR PUFF PASTRY. sHE HID MANY, MANY MISTAKES HERSELF! CONGRATULATIONS ON THIS BAKING TRIUMPH!!!🥇🥇🥇🥇🥇🥇🥇
Beautiful. Your best effort yet, Jamie. That looked like a pastry that I'd see in a bakery. I hope you are proud of yourself. Also, I made a purchase using your sponsor code. The first time I've ever done that. Congratulations on your first sponsorship.
He’s jumped on the native train and I’m not even mad about it. They’ve been able to give creators the opportunity to keep doing what they’re doing 🤷🏼♀️ I’m here for it.
I just love your videos so much, they have given me a push to TRY new things. Because of that mentality I was able to make a 2-tier birthday cake with multiple layers for my daughters birthday AND decorate is like a flipping rainbow!! Keep trying, even making mistakes because its just so relatable!
I've had almond paste croissants and they are heavenly .... I love anything with almonds or almond flavoring. I could actually smell and taste this when you held it up at the end, and when you tasted it .... GREAT JOB, JAMIE !!
The Dutch have this pastry called Banket which is just a log of almond paste inside pastry dough and it’s so simple, but it’s the greatest thing ever created
Well done, Jamie. The Pithiviers is also used as "Galette des Rois" in most of France. It is served on 3 Kings day (January 6th) with a little figurine called "fève" (it used to be just a dry bean) inside. Whoever gets the piece with the figurine is the king for the day wearing the paper crown that comes with the cake if you buy it at a bakery or supermarket.
The two puff pastries is a tomato tomato situation. The 2 techniques do what's essentially the same thing. In saying that, the other technique is more effective in minimising your layer losses. The remaining puff is good for palmiers.
Watching you make this, after the years of struggle you had with pastry, was a true joy. If anyone starts with this video, they'll doubt your "Anti-Chef" title. You created it so beautifully!
Man i love your vids, Love that you have an ad deal aswell! Keep up the vids my man! I would also like to add it would be fun to watch you diversify, like idk maybe trying to make video game foods or most watched tik tok food vids or something.. Would be fun to watch, but i will watch everything you do. I guess we are all here for that Julia Child's weird ass recipes that doesnt make any sense 😁😁
native probably smells great and works perfectly fine as a deodorant, but decrying other influencers as "selling us snake oil bs" in reference to native is absolute hypocrisy. how can you directly mention "snake oil bs" in reference to native unironically when native's main marketing point perfectly matches the definition of "snake oil bs"? the very first words describing their product on the native website is "Aluminum-Free". "Despite much media attention, there’s no data showing a causal relationship between the use of aluminum containing anti-perspirant and harmful effects". snake oil is "of some valueless or fraudulent cure, remedy, or solution". native's main marketing point perfectly matches the definition of "snake oil bs".
Its thanks to your channel that I got these cookbooks from Julia and I now need to try to make this puff pastry! My arms are going to be SO sore after rolling the pastry out so much but that crispiness looks SO worth it!
I did not realize native did sprays... love their bourbon and orange bitters as well as the coconut one. I haven't made puff pastry in a while, but this looks amazing enough I may just need to again
As always, super fun video! This recipe reminds me of my all time favorite dessert: Galette des Rois! An amazing spin on this recipe is to put a thin layer of Nutella underneath the almond paste, yum yum yum (shoutout to Claire Saffitz‘s amazing recipe!)
congrats on your first sponsor. i loved that you kept your unique style throughout the sponsor ad. congrats also to a beautiful pithiviers. your cooking is going from strength to strength.
You made my day(s)! I broke my right wrist a few days ago and have been a little down in the dumps about it. But your humor is contagious and all the sudden I’m happy again. Thank you for that and for yet another brilliant dessert. :)
During the 2020 lockdown, I made 4 lb of puff-pastry from scratch. I used the old-fashioned version of the recipe which starts with the butter on the outside of the dough. I did this in August... in a 90F apartment... Let's just say I had to add a lot of 15-min rests in the freezer to keep the butter from melting. My partner, who is a professional baker, suggested I do the version of the recipe that you did, which starts with the dough outside the butter. However, the dough turned out great in the end and I used it to make Mille-feuille, and later to make cheese/strawberry danishes.
Brilliant, I love a nicely made Pithivier. Always think it looks so good when you bring it to the table. I usually make them savoury though that almond filling would be heavenly. Sometimes I'll make individual Pithiviers so everyone gets the jpy of cutting into that beautiful glossy pastry to get at what I've squirrelled away inside. You did a great job on this one. Have you ever done a video on the Canadian Tourtiere? Maybe to similar in technique?
This was great! And you did just fine with your ad. I like it best when ads really reflect the channels they're on, and your ad did that. If you want a little inspiration and a laugh sometime, check out the ads on the past few episodes of Sampson Boat building. They're becoming a phenomenon in and of themselves. Jaime, you have come SO far in your confidence and abilities since you began. It makes me proud that you're Canadian. You did a great job on this. Well done! 👏💕
If it were a rectangle it would be exactly like a Danish Kringle cake that I grew up with. I can almost taste and smell it looking at your pulled apart sections. Danes love our almond paste! Your French inspired presentation was ever beautiful over what the kringle looks like. Kudos Jamie!
Yes!!! About damn time someone came onboard. And you adlibbed your way through brilliantly. I feel like your big sister, all puffed up with pride. Speaking of puffed... that pastry man Jamie, it's perfect. Loved the way you thought on your feet , to meet pastry expectations. Julia would be chuffed.
![BAK Jay - Find Out (For Your Love) [Official Music Video]](http://i.ytimg.com/vi/10FJO_XBCvY/mqdefault.jpg)
Save 20% on your first Native purchase! Click here bit.ly/nativeantichef and use my code ANTICHEF #AD
Sad no Canadian shipping :(
Congrats on the sponsor. Check out Rich Rebuilds and The Internet Historian. They're masters at doing so in a way that flows with their content and in a humorous way..
Native is sooooo great! Glad their spray isn’t awful for the environment like most
I'm so happy for you and your sponsorship. It's just so great to see your channel grow and grow!
@@wmd9750 They do! I've used them before! Free shipping to Canada when your order is over $30!
Perfectly done!! This is the one pastry my boss wouldn't let me make (and I wouldn't give her my chocolate sponge recipe). This reason-for-living tart is such a pain in the butt to make, BUT when you bite into it you can actually see that flowery meadow. You can hear the flipping angels singing. Just so you know: even pros use the simple puff pastry method nowadays. Also, thank you for finally teaching me how to say Pithiviers.
Haha you should have heard how I was pronouncing it before researching it!
Pretty happy I was able to visit that flowery meadow!
@@antichef "Pithy Veers?" 🙃
As a non cook, I love living vicariously through you!
I like to cook and I will occasionally bake but this is on a level beyond where I would want to go. I do like watching him though I’ve had those, what was I thinking recipes.
I live via crock pot. This show is wonderful.
.....thx for the eureka moment :D
Julia pushes the Pithiviers in all her books -- she must genuinely have loved it. And looking at what you made, I can see why! It looks marvelous. Imagine yourself bringing this out for a dinner party. How stunned everyone will be at your skills!
There’s a bakery near us that makes them. We have had this for my daughter’s birthday. Delicious!
It's also just a nice word to say. Pithivier! Sounds classy & exotic; Plus it never disappoints when you bring one/or many individual ones to the table. There's always a !Ooooh!" followed by silence as everyone delves into the flaky goodness.
I agree, looked incredibly good
The little “thank you” after EVERY single bowl, all this time, it gives me so much joy
I made this many years ago when I was a teenager trying to teach myself to cook from another one of Julia's cookbooks. Took me 12 hours. I've never made anything with puff pastry again. I'm in my 60s now. Thanks for the memories!
😂😂😂 I’m 68 - have to agree…
Love the sponsor. Native used to share office space with a game company I worked at because its founder, Moiz Ali, was the brother of the founder of the game company. Nicest guy you'd care to meet; so happy for the brand's success (and so happy they are giving you money!)
Native has been my deodorant of choice for the last 2 years!
Oh man I can’t get enough of this channel! Congrats on the sponsor!
Never thought I'd be so thrilled to watch an ad, but you're so charming you had my attention for the whole thing. Native made a good decision to sponsor you!
I laughed so hard
This is a special type of pithiviers named a Frangipane (or galette des rois) , it is a very popular and traditional cake eaten around january 6th at the occasion of the catholic epiphany (the coming of the wise men). Usually there is a ceramic figurine in it and the one person getting it is crowned King of thé day , it’s a tradition that comes back to the roman Times !
Ask any french and they’ll have very fond memories of this cake
Frangipan isn't the name of the cake but the almond feeling that goes inside La galette des rois.
@@Nixx0912 Kinda correct, by metonymy it refers to the cake itself as opposed to the gâteau des rois/brioche des rois from the south of France. If you go to a bakery and ask for a Frangipane the baker will know exactly what you asked for
@@Rapoute8349 I honestly never heard anyone refer to the cake itself as frangipan since I live in France, but than I don't think I saw an almond cakes outside January anyway, appart for almond croissants sometimes.
@@Nixx0912 Honestly when you live in France, there's a moment you stop to ask why they have so many different names. It's like chocolatine and pain au chocolat, it's probably a regional variant ^^
I was wondering if there was an actual difference between the galette and the Pithiviers, because it looked exactly the same for me. Apparently the frangipane is a mix of almond cream and creme pâtissière? Is it ennough to make a taste difference? ^^
Because, galettes are tasty, but saying they're like having an Awakening, I'm skeptical ^^'
@@krankarvolund7771 I only saw galettes in the bakeries around January, the galettes are already quite different in taste between bakeries. I have few favourites around my aerier. Funny we had a discussion around the pain au chocolat vs. Chocolatine last week at work. I'm more of a brioche person myself, being Polish. The bread is fantastic in France, not only the baguettes. My favourite places has a sort of bread which is combination of leftover doe from all the sorts of breads they have, as I never can decide what to have it's perfect. They also make unique bread for each month, March is cranberry and poppy seeds.
I hope you appreciate how far you have come from duping fast food pizza in your bachelor apartment. That episode where you couldn’t even figure out stiff peaks on egg whites. I’m so impressed.
I was thinking that too. And I was thinking about you learning to dice vegetables. Now your knife skills are so smooth.
Enjoying your journey.
it really goes to show how anyone can learn to cook if they try enough. everyone fails, screws up, makes simple mistakes, etc. If you've never made a mistake in the kitchen you've never been in the kitchen.
"Bachelor appartment"?? When he started this channel he had already been with his (now) wife for quite a long time.
I'm so glad you got a sponsorship and that it's Native! It's such a great brand and cruelty free, which is nice. I'm always happy when you put out a new video. You've helped push me to get into the kitchen and get more confident in cooking myself, so thank you for that.
It’s a great brand. I’ve used this deodorant before and it smells so good!
Ditto. True inspiration starts with the inspired mentor.
You gotta love it when Jamie pulls out his lime green steel tape measure
Glad the Bowl Goblin was included in the Native Ad. They work so hard.
Gonna have to drop the "anti" chef soon, you're really maturing as a great cook.
The Pithiviers is one of my faves. You can serve it for dessert, you can have it at a brunch and it is easily portable. It’s not too rich or too heavy and it’s just right. It can also be made with store bought puff pastry in a pinch. You did a mighty fine job!
Man, you are cranking on the episodes as of late! Always amazing! And the editing is just bang-on!
Aaaaaaaaaahh!! Watching you put your dough back in the fridge - not bcuz it said so in the book (I mean surely it did but you didn't SAY it did, so even if I'm wrong just let me enjoy my fantasy dammit lol) but just bcuz YOU KNEW IT NEEDED TO STAY COLD is SUCH a sign of growth from peek-a-boo Jaime (who almost caused this amateur pastry chef to have a literal stroke 😂), it just butters every last flakey layer of my heart. 👍🏼💜
I genuinely think Julia would have loved you and that's what we all strive for, isn't it? Definitely making pithiviers for my bff's birthday party in 10 days, I've been thinking about what crazy thing I should make this year.
Totally agree. She did not stand on ceremony. Flinging pots and pans.
I cheat and use frozen puff pastry. Not near as good, but easier. I also buy from bakery. 😂
Honestly I'm so happy to see this channel have a sponsor. I watch you every single day and you bring me so much joy. I love cooking videos in general, but I love how you tackle big challenges without fear (or showing your fear without hesitation) and how you are the definition of "if you do not succeed, try, try again." watching you come back to the books and the recipes that you struggle with is something I find intensely inspiring as I struggle with chronic pain every single day. If something gives you anguish, don't let it conquer you. Conquer it, and be proud. Learn from your mistakes. And make something beautiful along the way
That's really beautiful and exactly what I needed to hear today. I'm recovering from a coma I was in last year and I can almost walk without a cane after being bed bound then wheelchair bound. Life can be really tough sometimes but anything is possible with enough time
Jamie, how is it that you even make a commercial entertaining?! Keep doing what you do! ❤
My heart broke when you discovered the error. My goodness, I’ve been there. I’m so happy you just kept going. I haven’t gotten to the end of the video, but I’m sure it’s superb. Please remember to be kind to yourself. It’s so comforting to watch you grow & make the same mistakes we’ve made (letting us see how hard this can be & see we weren’t the only ones) and I certainly enjoy watching you tackle things I’ll never try because. . . I’d rather spend 30 minutes watching you than 8 hours rolling puff.
I’m really proud of you for making that stunning pastry. You outdid yourself, Jamie!
I feel like I'm making a really obvious comment, but mess with the hand mixer is avoided by turning it on, after the beaters are pushed into the ingredients, not running as they hit the ingredients. I've never made puff pastry, so I'm impressed!
Sir, that is a gorgeous pastry! A true triumph!
I think this is the most impressive item you've baked and you freaking nailed it.
Jamie, you’re getting good at this! So much confidence! Puff pastry? No sweat. I ain’t scared.
Thank so much Trisha!!
I've watched several of these episodes, and have concluded that: The recipes all use a minimum of 2 pounds of butter, take 8 hours minimum, and use every kitchen utensil available. This is how you know you've followed the recipe.... mostly.
This is what we now call “galette des rois” which is consumed all throughout January . There’s nowadays many variations but the best one is the classic (same as you did) but you add a thin lawer of raspberry jam . It s divine !
This recipe was a massive success 🙌. So glad you didn't start all over again. Your resourcefulness is inspiring & we all should be so brave in our baking.
Congrats on the first sponsor!!! Love how real you are with everything you do. This is the first of many sponsors anti chef
First time I tried that native deodorant, I used the lime one. I still sweat and walked around all day smelling like a key lime pie. It was bitter sweet.
That is amazing! I had to have a cocktail just to get through it, your tenacity paid off and you have one hell of a beautiful pastry, my God! Julia would be so proud😋
Wow, bud, look at you - 3.5 k views in 35 minutes! Holy cramoly, that's freaking rad, Jamie!!
I JUST WANTED YOU TO KNOW THAT OF ALL THE VIDEOS THAT I HAVE SEEN SO FAR, THIS IS THE BEST. YOU SHOULD BE SO PROUD OF YOURSELF. MY GRANDFATHER WAS A MASTER BAKER IN CHICAGO BACK IN THE 1930"S AND I BELIEVE THAT HE WOULD HAVE GIVEN YOU HIS SEAL OF APPROVAL. ALSO, JULIA WOULD HAVE BEEN PROUD OF THE FINAL OUTCOME. SHE DOESN'T NEED TO KNOW YOU MADE THE REGULAR PUFF PASTRY. sHE HID MANY, MANY MISTAKES HERSELF! CONGRATULATIONS ON THIS BAKING TRIUMPH!!!🥇🥇🥇🥇🥇🥇🥇
Dude, it's hard not to have a lot of love for you. Thanks for making life a bit funnier.
Love the “I’ll leave it to the comment section” 😂🤣🤣😂 the sass contained in that one phrase
Beautiful. Your best effort yet, Jamie. That looked like a pastry that I'd see in a bakery. I hope you are proud of yourself.
Also, I made a purchase using your sponsor code. The first time I've ever done that. Congratulations on your first sponsorship.
He’s jumped on the native train and I’m not even mad about it. They’ve been able to give creators the opportunity to keep doing what they’re doing 🤷🏼♀️ I’m here for it.
So happy to read this!! 🙌🏼
I just love your videos so much, they have given me a push to TRY new things. Because of that mentality I was able to make a 2-tier birthday cake with multiple layers for my daughters birthday AND decorate is like a flipping rainbow!! Keep trying, even making mistakes because its just so relatable!
Congratulations on the 1st sponsor. You are going to achieve greatness. Congrats for the 250 K subs. 🇨🇦🎉🎉🎉
I've had almond paste croissants and they are heavenly .... I love anything with almonds or almond flavoring. I could actually smell and taste this when you held it up at the end, and when you tasted it .... GREAT JOB, JAMIE !!
The Dutch have this pastry called Banket which is just a log of almond paste inside pastry dough and it’s so simple, but it’s the greatest thing ever created
Well done, Jamie. The Pithiviers is also used as "Galette des Rois" in most of France. It is served on 3 Kings day (January 6th) with a little figurine called "fève" (it used to be just a dry bean) inside. Whoever gets the piece with the figurine is the king for the day wearing the paper crown that comes with the cake if you buy it at a bakery or supermarket.
One of the best add reads I’ve seen!
I absolutely love how awkward the sponsor was. Great job Jamie!!!
Congrats on your first sponsor. May you have many more.
The two puff pastries is a tomato tomato situation. The 2 techniques do what's essentially the same thing. In saying that, the other technique is more effective in minimising your layer losses.
The remaining puff is good for palmiers.
You know it's good when he takes a second bite before even giving tasting notes
So proud you got a sponsor! Your videos are great and you deserve it!
I wanted to say I watched this right after the cronut episode and you've improved so very much and I'm super proud of you! Keep it up!
Man I love the fact that you embrace your anti chefness. Your a everyday guy doing killer S***. Keep it up!
Julia's up there dropping bowls to Jamie.
Watching you make this, after the years of struggle you had with pastry, was a true joy. If anyone starts with this video, they'll doubt your "Anti-Chef" title. You created it so beautifully!
That looks SO good. I'm impressed with this one 👌 good job!!
Man i love your vids, Love that you have an ad deal aswell! Keep up the vids my man! I would also like to add it would be fun to watch you diversify, like idk maybe trying to make video game foods or most watched tik tok food vids or something.. Would be fun to watch, but i will watch everything you do. I guess we are all here for that Julia Child's weird ass recipes that doesnt make any sense 😁😁
Thank you!! And I completely agree with you. The next video is not a Julia Child episode and I have a new series coming in a few weeks!!
Awesome! Looking forward to it greatly! 😁 Bowl please! Haha, great vids man.
You are myvnumber one chef on RUclips 🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆Thank You Jamie 💙
Thank you!! 😊
Congratulations on the endorsement! Glad you aren't selling us snake oil bs like so many influencers, Native is actually an awesome brand!
native probably smells great and works perfectly fine as a deodorant, but decrying other influencers as "selling us snake oil bs" in reference to native is absolute hypocrisy.
how can you directly mention "snake oil bs" in reference to native unironically when native's main marketing point perfectly matches the definition of "snake oil bs"? the very first words describing their product on the native website is "Aluminum-Free". "Despite much media attention, there’s no data showing a causal relationship between the use of aluminum containing anti-perspirant and harmful effects". snake oil is "of some valueless or fraudulent cure, remedy, or solution". native's main marketing point perfectly matches the definition of "snake oil bs".
Haven't finished the video yet but that was the most charming ad read I think I've ever seen lol
I nominate "Nimrod" as the name for the hand mixer. (It means 'Mighty Hunter')
New cast member "Nimrod" enters the chat
Its thanks to your channel that I got these cookbooks from Julia and I now need to try to make this puff pastry! My arms are going to be SO sore after rolling the pastry out so much but that crispiness looks SO worth it!
Oh I'm attempting this for SURE! You should feel so proud, because that pastry looked professional! People will pay money for that treat! Well done 👏
Very creative sponsor shout out! I enjoyed it (and I usually don't).
I did not realize native did sprays... love their bourbon and orange bitters as well as the coconut one.
I haven't made puff pastry in a while, but this looks amazing enough I may just need to again
As always, super fun video! This recipe reminds me of my all time favorite dessert: Galette des Rois! An amazing spin on this recipe is to put a thin layer of Nutella underneath the almond paste, yum yum yum (shoutout to Claire Saffitz‘s amazing recipe!)
Claire and Jamie are my favourites. 😍
Congratulations on your first spon! So proud of you
congrats on your first sponsor. i loved that you kept your unique style throughout the sponsor ad. congrats also to a beautiful pithiviers. your cooking is going from strength to strength.
I'm on a keto diet, so my mouth is literally watering right now. Great job, Jamie! That looks beautiful.
I'm starting to plan my next cheat day!
Congratulations! Tons of new followers and a sponsor! Woot!
Yay!! A new video for my birthday today!!😊 P. S. Congratulations on the sponsor!!
I love anything with pâte d’amande, but combined with puff pastry (also croissants with pâte d’amande) yummm 😋
You made my day(s)! I broke my right wrist a few days ago and have been a little down in the dumps about it. But your humor is contagious and all the sudden I’m happy again. Thank you for that and for yet another brilliant dessert. :)
I used to work for a French bakery and although I'm a chocoholic, my very favorite dessert was their Pithiviers. Perfect with a cup of tea.
During the 2020 lockdown, I made 4 lb of puff-pastry from scratch. I used the old-fashioned version of the recipe which starts with the butter on the outside of the dough. I did this in August... in a 90F apartment... Let's just say I had to add a lot of 15-min rests in the freezer to keep the butter from melting. My partner, who is a professional baker, suggested I do the version of the recipe that you did, which starts with the dough outside the butter. However, the dough turned out great in the end and I used it to make Mille-feuille, and later to make cheese/strawberry danishes.
HI Jamie always love your fun in the kitchen n great humour.
Brilliant, I love a nicely made Pithivier. Always think it looks so good when you bring it to the table. I usually make them savoury though that almond filling would be heavenly. Sometimes I'll make individual Pithiviers so everyone gets the jpy of cutting into that beautiful glossy pastry to get at what I've squirrelled away inside. You did a great job on this one. Have you ever done a video on the Canadian Tourtiere? Maybe to similar in technique?
This was great! And you did just fine with your ad. I like it best when ads really reflect the channels they're on, and your ad did that. If you want a little inspiration and a laugh sometime, check out the ads on the past few episodes of Sampson Boat building. They're becoming a phenomenon in and of themselves.
Jaime, you have come SO far in your confidence and abilities since you began. It makes me proud that you're Canadian. You did a great job on this. Well done! 👏💕
Even the sponsorship ad is charming! I adore your videos Jamie. ⭐️⭐️⭐️⭐️⭐️
That was beautiful, well done.
In one of her "Company" cookbooks, Julia cooked a savory version with a ham-and-cheese filling, which sounds good.
I hoped you would love eating this! I gotta say, this one should make your heart soar. You did this, my friend! Well done indeed
Oh so much work! It takes two days more or less! Not sure I could be that dedicated to be honest. But it looks fabulous so you did a good job
Okay. This wins best native ad I have seen.
If it were a rectangle it would be exactly like a Danish Kringle cake that I grew up with. I can almost taste and smell it looking at your pulled apart sections. Danes love our almond paste! Your French inspired presentation was ever beautiful over what the kringle looks like. Kudos Jamie!
I was just wondering how similar they are!
YOU are exactly the joy and comfort I need right now!💕🤗
You're educational, entertaining and you make it look easy.
Okay, I love your content...but that ad at the top was the BEST. Especially when you applied it. Excellent. Love you!
Yes!!! About damn time someone came onboard. And you adlibbed your way through brilliantly. I feel like your big sister, all puffed up with pride. Speaking of puffed... that pastry man Jamie, it's perfect. Loved the way you thought on your feet , to meet pastry expectations. Julia would be chuffed.
Mom told me, that cookbooks are guidelines to greatness.
they always leave out something, & sometimes on purpose.
🤣
You got a sponsor??? Yay! I'm so happy for you! Congratulations!! 👏👏👏👏👏👏
Wow! Delicious as always…thanks 🤘
I have to thank you Jamie, because you made me rediscover my passion for cookin
You should be so proud of yourself for making this one Jamie! This is a tough recipe and it came out perfectly!
Oh Jaime!! That looks sooo good!!
Really, home-made puff pastry and almond cream...food of the gods, and you nailed it.
i’m so proud of you 😭 congrats on the brand deal! i hope they keep coming 💕 accept whatever sponsorships you feel comfortable with!
Wowza! What a beautiful dessert!
I plan to make some of her recipes when I retire but I will watch you for now.
I audibly gasped when you took it out of the oven. It looks so good!
Congrats on the sponsorship!! That's a huge step for your channel!!!
0:29 i love all ur matching jars in the spice cabinet