Hi Chef...Im a commis 3 baker at sheraton colombo hotel in sri lanka...sometimes I used your recipies.. I used your madeline recipe,sourdough recipe,charlotte cake recipe and they came super delicious..the best thing is I tried lot of macarons recipe but all of my tries are failed..I used your macarons recipe couple of days ago and the results was so good and I was proud of my self because of you..thank you chef..you are the one of the best baker I have ever seen on the internet..❤❤
Thank you very much for such a nice message I’m very happy to share my knowledge and recipes, its travelling far away from my recipe books and that’s great 😀
Hi Julian , this is excellent as always . We would not expect anything less from you . You are an exceptionally talented man . Looking forward to more wonderful french patisserie . Many thanks Christos and Fiona 😊
Hi Chef Julian! I just watched your video from 8 yrs ago making the roulade. You are very much more relaxed (& a lot more gray). Me, too! Lol. I laughed when you had the serving plate out and discovered your dessert was too long to fit. You are a joy to watch. Your accent is nice. Your techniques are understated but very effective. I will make your roulade very soon. Thanks for updating the video!
Hey there chef🫶🏼 I’m so excited I came across your new RU-vid channel by accident! I’m a long time fan of your old RU-vid videos and have seen every single video…. So so so happy to see this 👏🏻 Salute from Las Vegas And looking forward to more content from you 🥰
Julien: As always, you bring us the most delicious goodies...I look forward to making this for the coming weekend. This reminds me of Spring and thank you for sharing this with us. Much love to you and your beautiful family this Easter weekend.
Wow you made it look easy for us to follow. I will definitely try to make it, one of these days. Thanks so much and looking forward to watching more of your videos. More power👍👍👍
@@julienpicamil Oh I definitively do and all of my guests did so far… you should make another video about the dark chocolate mousse with the zabaione as a base - it’s absolutely mindblowing in taste and texture 😋 😋 😋 and also very easy to make
Bon jour chef....it's always a pleasure to come across your channel. I still miss seeing you in your own bakery. But I hope that will come very soon. That looks so delicieux. Bon chance chef. ❤❤
I have made this dessert so many times over the years!! I got it when top cameraman filmed you making it!!! This is a great dessert and I have not met anyone who didn’t like it 😊 I actually made it for Easter 😂
I’ve made this with lemon curd drizzled in and on the roulade, along with the cream and fruit (blueberries with lemon is amazing) and it was to die for. I love roulades, especially, because I have gluten intolerance but I don’t feel like I’m missing anything with a roulade. It’s still delicious, luxurious and pretty simple to make if you don’t over-dry the meringue while baking. Thanks for your lovely version. I can’t wait to make some for summer desserts. There’s always room for roulade!! All the best from 🇨🇦 :)
@@julienpicamil Sounds great! You will love it! The tang from the curd is perfect against the sweetness of the meringue. I hope you can video it sometime :)
Kao i do sada jedno prijatno i veselo lice i divni recepti Nisam razumjela koliko se vremena pece i na kojoj temperaturi Imam dosta godina ali jos uvijek rado pecem kolace sarmantni ste,ipak ste vi Fracuz!!
Hi Chef. I am new here. That looks terrible blah.... lol lol God I am drooling! That is amazing. I would like to do lemon too... curd with zest... endless ideas for that. Thank you for sharing
The meringue for pavlova is cooked at 100C so it’s crispy hard When this one is crisp on the outside only But yes you are right Its exactly the same ingredients to make both
We are in france for now Yes please try it It’s a dessert that you will always make after trying ounce as it’s so delicious , you can be creative with it by swapping fruits and nuts 👍
