Join me, Julien Picamil, professional baker and pastry chef at the Saveurs bakery and café kitchen in Dartmouth (Devon, UK) for regular recipe ideas and baking tips to make your mouth water 👨🏼🍳
Shaking the egg makes it easier to separate the white from the yolk? Your tips are so helpful! I can separate eggs, but it’s always a little scary when I’m making a swiss meringue. I will feel more confident now. Thank you.
Pastry cream (without gelatin) lightened with whipped cream makes a fantastic vanilla custard to eat on its own, or with berries in a parfait. Much better than the too-eggy baked custard my mother made. I’m sure hers was healthier, though. I wish I could just take a big spoon to yours. Your wife’s Charlotte looks so good.
I had not realized, as I am in the US, that you had closed your bakery, and now to discover you are no longer living in England … where did you move? Are you back in France? Please catch us up if you can. 🙏 Your videos (with The Cameraman) saved my sanity during the pandemic, and helped my baking improve immensely. Thank you.
Just seen this recipe now! I always make Luqaimat, but your idea of the bottle is so creative!👏 It's hassle free and so convenient! I will definitely try it. Also, I always use saffron for flavour, next time I'll try with vanilla pod, it will give it a "French Julianian" note!😊 Thanks for the new concept of Luqimat!👍👏
As a elder person I would like to cut of the dangling thing from your beautiful head. I do love your receipt so don't mind this old mother with a scissor ready when her son shows up with a crazy hairdo.
This made me so sad, I left North America and relocated to Europe 10 months ago. This is when I started watching your videos and learning to bake, I didn’t know you closed down, but I feel your pain. I had to do the same and re-evaluate everything in my life. I wish you all the best. I wish you success and health and prosperity. Hope you continue to make videos.
@@zoric2009 thank you very much 🙏 massif change for you too .. I hope you manage to settle , we are thinking to go back as it’s difficult for the kids …
Hello mr Julien! mine ends up too thick!! I whisk it with some milk again to use it properly, it turns too thick that i cant even pipe it. What am i doing wrong? I surely dont overcook it and i do use the exact same quantities :(
@@julienpicamil i couldn't mix it with a whisk so i used the electrical mixer and it just breaks into million little pieces and i got it smooth after adding some milk. should i mix for a longer time? or maybe lower heat? i start on medium high heat and after adding the eggs i do medium heat
due to health reasons I haven't been watching my youtube regular subscriptions and just saw this one. Julien, I have watched your channel for so many years and it saddens me so to hear about your business challenges. I personally am shocked that some of the food shows out there haven't snatched you up for a series or something. With your wonderful personality, knowledge, and humor you would be an instant hit my my eyes, you always have been to me. We wish you well over on this side of the pond and hope to see you settled in France and letting us know how you are getting on. Terry
Thank you very much Terry It’s very nice of you ☺️ I’m missing a number of followers to get there I think . I might need to be more consistent with my uploads , time is the trouble … I should try harder 🙏
It is really sad to see you had to close. I always thought that i would visit you over there. I'm on the continent but as close as you are, your probably harder to reach there in France than in the UK. I learned how to make a lemon curd from you. The original video sort of disappeared. Your method was so unique and practical. You're the only one who has this method of melting the butter and sugar together before adding the other ingredients, no baine marie. But I miss the amounts of the ingredients. Now I have to guess. It's not the same as the other lemon curd you have on RU-vid from about 6 years ago. I remember thinking, what a lot of sugar. And what a lot of butter. I think it was 500 gms of butter / 300 gms sugar, maybe more/ 7 eggs/ 300 gms fresh lemon juice??????. Well. I mucked about with the amounts and in spite of all the insecurities, it worked and the mixture didn't turn to scramble egg. It was so yummy. But it was missing knowing the correct proportions.
Dear Julien, I lost track of you for a long time so I went searching RU-vid for you. Eventually I did find you but it wasn't easy only to find that you had sold up (?) in the UK and moved to France. I couldn't find any details. Now I know from this video you are in the mountains of France. I just want to know if you intend going back to the UK? All the best. What's your son's name?
