Hi 👋 Christine Wow 😮 I have always wanted to try a soufflé ,but never have. I like the looks of this one thank you 🙏 sooooo much Christine I can not wait to try it .I wish you and your family a very Merry Christmas 🎄 and a happy 😃 safe new year. Mary.
As a hobbyist, I have to admit that your videos are so well explained, that they give you the confidence to prepare that dessert, and that it will be perfect. Thanks a lot.
Hi something good every time delicious and fast and sweet my sweet tooth is turned on again super. 💖💥😘😍🤩👌👌👍👍👍Merry X_mas happy holidays. For you and your family.
This is a challenge for me now! Thank you so much for sharing the recipe, I will definitely test my skills! Merry Christmas to you and your family! 🙏🤗🎄🎄⛄️❄️⛸⛷
Thanks for showing us another French culinary school classic that you've learned to make, I love seeing you cook the type of dishes you made in culinary school. Merry Christmas and Happy Holidays. 😇😇😇
I have been terrified of souffles my entire life. Tried making them once, utter disaster, never have tried again. You are SO wonderful at explaining everything and making it all seem so approachable, that I am not only willing, but eager to try making these. Thank you for such an encouraging and informative video!
Thanks for watching. I really do hope you try the recipe because it gives you such a great feeling of accomplishment once you have made a great soufflee! Thank you
Christine, Wow! As I watched you work the spatula over and over with the same stroke every time I thought "This is the mark of an experienced professional chef." My compliments.
@@ChristineCushing I think folding must be like a golf swing. Golf pros talk about practicing their swing over and over and over again to develop what they call muscle memory. Then they let their bodies make the swing while their minds concentrate on ball placement. That your motion is the same time and time again leads me to believe that your hands and arms have muscle memory for folding that frees your mind to concentrate on the result. Subtle but every bit as impressive as seeing Jacques Pepin french a shallot in 1.4 seconds.
Hello Christine, I very much enjoy your channel and have made quite a few of your recipes. I'm planning to make this one too, but i'd like to check one detail. The written recipe gives two oven temps 425F preheat to be reduced to 400F before baking, but in the video you say 425 as you place the ramekins in the oven. Was that a slip of the tongue? Thank you for your entertaining videos and the wealth of information you provide.
Thank you. I’m glad you are enjoying my videos/recipes. Yes the video was the 3rd time I made it for testing and I felt after that to be sure 400 is a better temp. The 425 is a good burst of heat then the heat will drop slightly. I think you will love it. Are you trying the water bath method ?
@@ChristineCushing Ah, I see. Thank you. I am going to use the water bath method. That demonstration was brilliant. You are a gifted teacher. All the best from Australia.
I love love love your food I made your Easter bread my friends loved it. I wish u teach us Greek halva I am from Dubai I study in LA and I have lot of Greek friends i love them they are like my family here in LA.
