Yorkshire Pudding | Chef Jean-Pierre
HTML-код
- Опубликовано: 9 фев 2025
- Hello There Friends! Yorkshire pudding, a classic dish from English cuisine, is a delightful addition to any meal. These light, airy, and hollow pastries pair beautifully with gravy or beef drippings, making them a perfect companion for roast dinners. With this simple recipe, you'll achieve perfectly golden Yorkshire puddings every time. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
------------------------------------------------
VIDEOS LINKS:
Prime Rib: • The best way to cook P...
Au Jus: • How to Make An Amazing...
------------------------------------------------
Join this channel to get access to perks:
/ @chefjeanpierre
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Digital In Oven Thermometer: chefjp-com.3dc...
❤️ Instant Read Thermometer: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
------------------------------------------------
✴️CHICKEN RECIPES: • CHICKEN RECIPES
✴️PORK RECIPES: • PORK RECIPES
✴️LAMB RECIPES: • LAMB RECIPES
✴️SEAFOOD RECIPES: • SEAFOOD RECIPES
✴️BREAKFAST RECIPES: • BREAKFAST RECIPES
✴️VEGETERIAN RECIPES: • VEGETARIAN RECIPES
✴️DESSERT RECIPES: • DESSERT
✴️APPETIZER RECIPES: • APPETIZERS
✴️ONYO RECIPES: • ONYO RECIPES
✴️PASTA RECIPES: • PASTA
✴️SOUP RECIPES: • SOUPS
✴️SAUCE RECIPES: • SAUCES
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpi...
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dc...
A French-Italian cook, living in Florida, is making Yorkshire Pudding - now I have seen everything!
🤣👍❤️
Too much fun!!!!😂
He is also part Lancashire lad !!!!haha
Are you new here? Our beloved Chef Jean-Pierre gets around! We love him for it!
He's wouldn't be a great Chef, if he didn't expand his knowledge.
No one on RUclips has more fun than Jean Pierre and Jack. Merry Christmas fellas. This looks like a great Christmas morning treat.
Merry Christmas to you!
Merry Christmas everyone !
Yorkshire pudding and beef gravy with a slab of roast beef and mashed potatoes...pinnacle
🇨🇦 Canadian here! Ive been making Yorkshire Pudding for 50 years too and have perfected my recipe. I use an old Canadian cookbook of my grandma's from the 1930s to make mine. I use an electric beater and beat the crap out of my eggs as the levening agent. Perfect Yorkshire everytime! I love how you say to pour to the middle as that is part of the secret ❤
I use a blender. Works great
You don't need scales when making Yorkshire pudding. You just match by volume.
Take 2 identical glasses. Break eggs (as many as you want) into one glass. Fill the other glass up to the same level with flour. Empty the flour into a bowl. Then fill the glass with milk up to the same level as the eggs. I have been doing this way for over 60 years - works perfectly.
👍👍👍🙏❤️
Fab advice! Thank you!
AGREE WITH YOU
Just came here to say this 😅
You don't need to match by volume when making Yorkshire pudding. You can just use a scale.
Comments about what Chef Jean-Pierre taught me in 2024: Get your mise-en-place set up BEFORE you start cooking, and cooking will be fun. Clean up as you go, who can stand a messy kitchen or dirty cutting board. OMG, Chef, you were so right! Thank you so much for reinforcing these points so often that I gave in and followed your advice. It made me happy.
I’m so glad you are enjoying the cooking process more because of these tips! 🙏❤️
My grandfather was from England and it was always a treat when Grandma would make roast beef and Yorkshire pudding. The best.
I had been trying to make popovers ( Yorkshire pudding ) for years and they never turned out. My Scottish mother in law told me to use room temperature eggs and now I actually use all room temperature ingredients and the popovers look exactly like these. I will try Chef John Pierre’s method of letting the batter sit over night and see what difference it makes.
In Yorkshire we normally make sure the oil is almost/just smoking hot before putting the batter in. Plate sized Yorkshire's are done like this too, in a skillet sized container, and the Sunday roast put inside with gravy (uk - thickened brown beef/chicken stock). Goose fat is supposedly the best, but beef tallow is a close second and gives a nicer flavour imo - although veg oil is used for 'everyday'. Puddings shaped like a cup are particularly popular here because it can hold some sauce. Chef Jean-Pierre really nailed the texture at the end, he should get honourary status as a Yorkshireman for these delights - he'll have to start pronouncing it "Yorkshuh" though. Excellent puddings, and a really good explanation and walkthrough, as always, for those giving it a try.
My father came back from WWII with a liking for Roast Beef & Yorkshire Pudding... My Japanese mother figured out how to make it and we had it every Christmas until they passed away. It brings back happy memories. 😊
Bear Grease works well too!
@@stahrfreedle5342 Bear fat?? Doesn't it taste weird?
Mot at all!
This is part of why I love this channel. Chef's definitely been into the "holiday cheer" before starting this episode, and it's a hoot!
The "Christmas spirits" 😂
Yep! It's like our Chef was settling down with a glass of Sherry or Cognac and Jack came in and said "you know we still have a video to shoot?" 🙂
"What's wrong with me?"
We all know, Chef...and it's hilarious! Thanks for all the great knowledge and entertainment!
Best instructions for Yorkshire pudding I've come across. Now I know what I've been doing wrong all these years and why I quit making this ages ago. Thank you as always!!!
Wow! For the first time I was the first to react and first to comment one of Chef Jean-Pierre`s videos!!! Proud of doing it!
Your life is complete now.
😝
Congratulations to you!! 😊 I get it. I have wanted to achieve this too, and I am hardly competitive at all. 😂
🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳💥💥💥💥💥💥💥💥💥💥💥💥💥💥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
It's surprising how great that feels 😊
My mum was from Yorkshire and she used to make the best Yorkshire puds! She used to make mine in a shallow cake tin the width of a dinner plate and my sunday dinner and gravy would fit inside the Yorksire pudding! Also for you non Brits out there.. if you try this and like it, you can use this same batter recipe to make 'Toad in the hole'. Basically sausages in Yorkshire pudding. Google it, it's brilliant!
That's a Dutch baby. ruclips.net/video/xFIyWfrmF6E/видео.html
@@strcat666 Dutch baby is sweet, not savory.
@@strcat666 they’re pretty much the same thing - although interestingly and possibly as a link between, Dutch culture has quite an overlap with east and North Yorkshire in particular.
This shows probably most prevalently in the Hull accent, producing vowel quirks that aren’t spotted anywhere else, and so couldn’t have evolved from other English dialects. Elderly Yorkshiremen also exhibit similar Norse-ish vernacular as casual rural slang.
Im interested
My wife made Yorkshire pudding for breakfast once. Just added a tiny bit of vanilla. They were excellent. Some strawberries and maple syrup. Yum yum
Liquidified is my new favorite word.
I made it for the first time ever following you recipe. I didn't even know what to expect, I have never eaten it before, but they came out picture perfect and were incredibly delicious. I can't believe something this delicious has been missing my entire life! Thanks a lot for the great recipe!
I absolutely love Yorkshire pudding, especially whenever I'm in the U.K., had some really spectacular ones in a little village in Yorkshire, filled to overflowing with gravy, bits of roasted beef and mushrooms, YUM-ATIOUS! h make them at home I use bacon grease, or any kind of beef or pork drippings I save whenever I'm using my George Foreman grilling thing.
I use bacon fat too and they are delicious.
I am an 80 year old Yorkshireman and I have seen many ways to make Yorkshire Puds. My wife makes the best. Great video JP
Im British, I will take the P, I'll do my own variation. Doesn't necessary mean it's going to better but I'll do it anyway. Trust me it really doesn't mean it's going to be any better. Chef hit all the high notes. He got it right 👍
My husband's vacation started yesterday. He asks me after watching each of your videos with me if I can make that. I'm going to be super busy until Jan 2! Merry Christmas Chef, Jack and staff. 🐺❤️🌲
Most of us in the UK "wing it" using the way Gran showed us to make them :)
Absolutely! My late mother (b 1922) put the flour in a bowl, added an egg and milk, then mixed it with a wooden spoon. She could tell by the lapping sound if the amounts were OK. The YP was put in to cook when the dripping was smoking hot. No scales, measures needed. My wife of 54 years does essentially the same.
Chef, thank you, your laughter and attitude are great every time we see you!
I’m watching at 4am and got some good laughs 😂 Chef JP shows us how to cook in a very entertaining way. Never a boring moment 🎅
Jack and Jean-Pierre are really a great team- so funny! I love that Jean-Pierre gives alternatives to the utensils/tools he uses. Happy Holidays! 🎄
I’m from Barnsley, Yorkshire!! I haven’t watched the video yet but I know this will be my new recipe ❤❤❤
I’ve had some great puddings in Barnsley!
Ooohh! Yorkshire Pudding! Puff-over, yes ! I am going to do this. Thank you! ❤ You are making my holiday much happier. I w8sh for the same to all your viewers and to you!
Thumbs up from this Yorkshireman 👍🏻
Extra credit for advising folks to fill them with meat and gravy, as this is the best way to scoff em 👏🏻😋
Jean-Pierre on a cold vintner day, any day actually, workes as well as cashmere blanket for creating cozy comfort! My ray on worm sun on a rainy day, my daily vitamin, for my soul❤
Absolutely! All the above! Warm sunshine on a rainy day!❤
Something I’ve made a hundred times, but I will never miss one of these episodes.
I love his happy laugh!❤😂
🙏❤️❤️
I have been doing these for years - If the earth is aligned in exactly the right spot, they will succeed. My grandmother made these once a week and they always came out perfect. The trick is the sifter, and adding the flour slowly. If done right, these taste better than the main course.
Great to see chef Jean Pierre making Yorkshire puddings. I’m from Yorkshire myself. I have to say my mum a Yorkshire woman made fantastic Yorkshire puddings, and she only used one egg and they were fantastic 👍👍
I'm from Yorkshire and they look amazing, if you are pushed for time however I use the one cup each of flour, eggs and milk method, I add my beaten egg to the seasoned flour and whisk to a smooth paste and gradually whisk in the milk, pour into smoking hot oiled tins and cook at 425f between 20-25 minutes, they turn out light, fluffy and well risen every time.
We are having roast beef for Christmas dinner so I'll be going with this method in the pursuit of perfection
Love your videos keep up the good work and merry Christmas 🙂
I just love listening to you. You are so informative for those of us who can’t cook. And I love your mistakes. They are so me.
0:29 OMG so funny, really made me laugh out loud
I have worked at a restaurant since 2007 and we make popovers for our salad bar daily. It's good to know that we've been doing everything right right down to using the same mold and temp and recipe. Good to know the 200,000+ (i did the math) popovers i've made in my life were made correctly!
I make popovers in pyrex custard cups using Prime Rib drippings. The batter climbs up the side of the cups leaving the center hollow. Put sandwich fixings inside the hollow, finely sliced rib meat, cheese, sauce of your choice, serve instead of a sandwich. The custard cups are wider then your mold so the batter clings to the outside thereby making the center depression. Yum! Been making them for 50 plus years.
Excellent tip!
@cynthiadavis3102 Do you put more fat in them to account for larger side and bottom surface? Or is it the same amount as JP did one teaspoon?
Most beautiful Yorkshire Puddings ever. I have made them a few times with drippings from Prime Rib. Never, never came out so beautifully
Love Yorkshire pudding
Perfect pairing for the Prime rib video!
Perfect Yorkshires, similar to Marry Berry's recipe.......ice cream goes well with them too believe it or not
I love chef Jean-Pierre all my soups have come out unbelievable that I have followed the recipe for from your videos I watch them over and over and over I'm a single guy now I make my own meals or I try to but I never was a cook I just follow your recipes and I give away my soup it's so good My friends are loving it My kids are loving it! Thank you for all the help trying to become a better cook for myself It's just something I never tried on in my life and now I have the time to
watch u every day chef, my mom was a chef too, one day as I was a teen she got me to whip eggs for merangue she said till they are peaks, well they were peaks but very limited peaks! well she showed me the right way and my lemon pie is now very stiff and peaky! I love your humour and pay atention to your suggestions sometimes rewinding 👍!
Between this video and the prime rib video, my Christmas dinner just went to the next level. Thank you for your videos.
Thank You Chef ! ! ! Merry Christmas ! ! !
My mother had a recipe with cooked breakfast sausage on the bottom, tomato soup over that (it was a very old Campbell Soup recipe) and topped with what seemed to be a Yorkshire pudding style batter and then baked. Previously I hadn't thought of using the batter in another way. I have always loved Yorkshire pudding filled with gravy. We never had leftovers.
Sausages cooked in Yorkshire Pudding batter is known as Toad in the Hole here in the UK.
Thanks again, Chef. Your generosity has made us all better in the kitchen. Onyos always first (unless it's bacon), LOL!
We remember more with a laugh and a wink! 😂😉👍
Thank you, Chef!
Unique et le plus fort ! 🙏
Someone is sipping the eggnog…lol. Merry Christmas everyone…God bless.
Nice to see them being made in a way I was taught here in the UK (by my Gran). My favourite fat to use is duck fat, you get a nice flavour. If making them for a vegetarian, use a fat with low taste but a high smoke point, I use rapeseed oil
I made Pommes Anna last night for a Christmas gathering tonight… I already have requests for two more just based on the aroma. By the way… chef says we can add or remove things as this is our dish… I added a little sautéd garlic and shallots… 😊
Thank you. Happy New year to Chef, Jack, the team and our community of cooks. Peace, happiness and good food make the world a better place.
Very nice. The mix and method are spot on (said as a Yorkshire man living in the UK). Only difference here (for Yorkshire's) is the tins (never seen the ones in the vid before), as traditionally you would use a more shallow tin/tray, these could be cup-cake size for small ones, but wider and shallower (~3 inch wide by 3/4 inch deep), for 'proper' ones. This results in a cup shaped pudding with a hollow that allows you to fill it with gravy on the plate! You can also go full plate size (say 8" or so), and you put the rest of the meal (mash, veggies, beef (or sausages) etc, into the pudding, then add gravy.
Thanks!
Thank you very much! Have a Merry Christmas and a very Happy New years! 🙏❤️
Definitely gonna make these over dinner rolls. Thanks
Chef, you are so special. You didn't really want to u tube this. But u did it anyway with the passion. U r a Master.❤
I have the same Pans and I have only made these once, from a package…I can’t wait to try your recipe Chef Pierre!
Comme toujours c’est tellement alléchant !!!! 👍👍🇫🇷
Thank you Chef, I’ll be picking up a small roast just to try your recipe and we are also going to try “measuring carefully “ for a change.
I hope it turns out amazing! 🙏❤️
Great recipe Jean! Just one thing though, your trays may be quite deep for this recipe - a traditional Yorkie needs a small halo of oil around the rim to create a risen outer crust, so you can pack it full of mashed potato, roast beef and drizzle it with gravy. Using a shallower vessel prevents your batter from floating on top of your oil, allowing it to submerge just enough to get that rise - but only in the places you want it!
chef, thank you for this recipe. As an English descendant, i remember loving yorkshire pudding that my grandmother and grandfather would make when I was a child. It has been almost 50 years now and it is high time I try and make it with a great pot roast or your beef stew. Do you by chance have a good plumb pudding recipe to share?
Really nice video, I am in yorkshire in the uk. These were usually served as a starter filled with a nice onion gravy. That was some years ago now these days they accompany roast beef or any roast meat.
Why hasn't the FOOD NETWORK channel given the chef a programme of how own..
Has to be the funniest, quirkiest and not forgetting the most talented chef that I've seen....
Thank you CHEF...
He's not as popular as other chefs on RUclips, which is a shame. Also, I get the feeling he'd turn it down as he's just having too much fun doing his own this his way.
This is way better than FN!!
The last few times I've watched the FN, it's been competition shows and DD&D. Not much in actual cooking shows.
I surmise Jean-Pierre wants to have full control of his contents and the revenue flow.
@@matthewmckinney9348 I guess you're right about that; they would want him to do things their way. It reminded me of when Laurel and Hardy left Roach for MGM; Stan lost all the control he'd enjoyed under Roach and their films were never as good. Stan, like Chef jean-Pierre here, was the genius which made their work truly happen. Take the magic and talent away and what do you have left? Scraps.
Merry Christmas Chef and Jack, Thanks for all you do for us!
Merry Christmas to you as well! 🙏❤️
My Grandmother was making Yorkshire puddings about a hundred years ago with no scale, Chef.
1cup flour, 1 cup eggs, 1 cup milk. Mix Well. Bake
According to “Joy of Cooking’ the first cookbook I bought back in the 1970s ‘Yorkshire Pudding Cockaigne” was customarily poured around and cooked with roast with the drippings during the final stage of cooking, saying “In Yorkshire it is served before the meat course as hefty puddling. We substitute for the usual starch course.” That jibes with other accounts I’ve read about how it was originally prepared and served in novels, movies, etc. The recipe in Joy of Cooking calls for it to be cooked in an oven proof dish.
So these are more accurately Yorkshire “popovers” not a pudding in the traditional sense and they have been a favorite of mine ever since I was kid in the 1950s, made in muffin tins whenever my mother cooked a rib roast, using the drippings from the roast instead of tallow. I loved them so much she would make an extra dozen for me and I’ve made them at least once a year since started cooking in the early 70s using the same method. 😋 I have two of the same pop-over pans as in this video and will be making a dozen tonight for dinner with drippings from a rib roast. 😊
Measuring by weight or volume:
Making a double batch (8 large eggs) as starting point: 8 eggs by volume was 16 oz and by weight was 440 grams, and 16oz of milk 442 grams, nearly equal to both ways. But 2 cups of unsifted all purpose flour only weighed 332 grams. It took 3-1/2 cups of flour to reach 440 grams.
I initially mixed the eggs, milk and 2 cups of the flour but found it too thin and the match of flour by weight (3-1/2 cups by volume) a better batter consistency.
Even though I have no desire to try this recipe out, it's always a hoot to watch Chef J-P entertain the culinary crowd! 👍😄
I'm laughing already in the opening seconds!! LOL
I think we all do! What a guy, what a Chef! 😂😮😅👍
Chef. You should have released this 3 days ago (😭) when I tried for first time tasting and cooking Yorkshire puddings. I'll have to give yours a shot for my 2nd time.
The recipe I did was by equal volume for eggs, flour, and milk.
Recipe pls
Thank you for this Chef, though I didn't realise our Yorkshire pudding were popular on that side of the pond. Here in the UK it is traditionally a side with a beef joint but for me, any roast, especially chicken is an excuse to make them. Mine are slightly different. I like them more crispy and less doughy (though s bit doughy in the base), so its maximum half the amount of egg that you use. Also, the milk is a 90% mix of milk and 10% cold water. I have found that helps the rise. And, instead of tallow, it is always duck or goose fat. I have found my "puds" to come out best by bringing the oven up to 250C with the fat smoking in the mould and pour the cold batter mix from the fridge mix into it. After 10 minutes I lower the oven to about 210C and bake till golden. There is probably half a dozen or so ways to make these and it is a subjective thing on what you prefer that dictates the recipe. ".1 million subs now Chef... WOW! though not a surprise. 🙂
Thank you so much!!! I will follow you every step on Christmas morning. Merry Christmas to you and yours!🎅
Love your show! You came through for me again because I was going to give yorkshire pudding a try for Christmas this year along with your sheppard's pie! Thank you Jean and Jack!!
Brings back memories of Lawrys Prime Rib in Beverly Hills... I always ordered the Diamond Jim Brady cut, creamed spinach and Yorkshire pudding. All stuff that could be mopped up w the pudding.
YES!! This is exactly what I need for my Christmas roast!! Thanks Chef!!
I've tried many different recipes for Yorkshirr, Yokshi, yoyosir, ah, Popovers and they never turn out. I'll give Chef J-P's recipe/technique a go because so far he's always steered me in the right direction.
Cheers from California, USA.
I'm glad you're giving it a try! 🙏❤️
Merry Christmas and love to our expert Chef and Jack the English expert. Thanks for teaching us about the sifter thing. Not only how it is expertly called but also how it is expertly used. 😄
Merci J.P ! tu es fantastique !
Those look beautiful, chef. 🙂
I requested this not even a week ago and here it is. Thank you so much!
Chef, just wanted to take a moment and thank you so much for sharing your knowledge and experiences , I can’t imagine how much less my cooking world would be without you…. You made me such a good cook ….thank you for such an extraordinary gift….. MERRY CHRISTMAS… words can’t express my gratitude
…… stay well old man …..keep cooking…..GOD BLESS JEAN PIERRE
I stumbled upon this channel, and I am hooked. Chef Jean-Pierre has the most amazing, fun-loving personality. I love the way he keeps the audience engaged with humor! Thank you, Chef, for making learning to cook enjoyable!
Excellent!
Love your work and love your energy Chef, thank you friend
Look fabulous - will have a lot of trial & error trying to use egg replacer! I def think the 'secret' is having the sizzling hot heavy pans - don't use glass, and serve with your favourite roast - like prime rib and best gravy! Thanks, Chef! Merry Christmas!
Wow, those really puffed up!! Just incredible. I for sure will be making those. Thanks for your excellent explanation and demonstration of how to get the perfect results.
How beautiful and perfect everything you make comes out. Merry Christmas and Thank you.
Chef, happy to see the beef tallow! Looking forward to seeing you play with that!
God bless you all ... amazing video thank you chef .. you are really an inspiration
You crack me up! Chef JP's videos always make me laugh out loud!
You are not alone! 😂😂😂
I adore this Chef.!
Thank you very much! 🙏❤️
NICE
I make Yorkshire pudding a few times a year. Roasts are often trimmed so much that it is often hard to get enough tallow from trimmings. So, one day I asked one of the young butchers if he had trimmings I could have. He came back with 15 pounds of fat trim. By the time I trimmed the remaining meat out and rendered it down, I had 10 pounds of fat that I molded and stuck in the freezer to use when I needed it. That was over three years ago I am finally down to the last 8 oz bar. And a great beef and noodles from the trimmings too!
15 pounds of fat trim for free??
now that's a nice butcher.
Merci beaucoup Chef Jean Pierre pour toutes ces recettes! Very inspiring. Bonjour de Provence!
Definitely gonna try this one 🎉. I love little poofy surprises like this. Thanks, Chef 😊
❤😂❤😂 thank you Jack for giving us all the fun!! Loved this video I always wondered what that was and now I can’t wait to make it!! Thank you Chef!!!
My parents will love this, they like a good British roast.
Yorkshire puddings, for the WIN!
The old fashioned way to make them is by using cups of flour and liquid and the way I do it is add a little bit of water in with the the milk and add some pepper and other herbs then after it's mixed put it to the side with a tea towel over it. Another thing I sometimes do is put a bit of onion in the bottom of the tray and when it's cooked it's really nice with onion as well. 👍💚💛❤️
I love your sense of humor the most❤❤BTW, MY PRIME RIB WAS FABULOUS!! Thank you
Hello chef jp thanks for this recipe, I love yofkshire pudding absolutely yummy !! Have a good day n to the entire crew 😅😅😅😅😅😊😊😊😊
Thank you too! 👍❤️
I'm so glad you posted this! My grandmother never taught us her recipe, but this looks right! I love popovers!
This looks amazing! I need to try this for sure. Thank you for teaching us so many wonderful things.
I use bacon fat instead of the beef tallow. Delicious. Great recipe Chef! I hope you and your Family have a Very Merry Christmas and Happy New Year! All the best from Winnipeg, Manitoba, Canada.
Thanks for posting this: have been saving bacon fat, not knowing what I'd ever do with it but SOMETHING...
Yes! THIS!
Bacon fat is a great alternative! 👍😊