Hi Julian, Thanks for video! , i have learn so much from you. i see that you use a whole egg and not only the egg yolk? on most recipes i see they use only the egg yolk
if using only egg yolk, the end result is finer in texture. Whole eggs on the other hand will yield more since you are including egg whites but the texture is courser (I did my own experiment on this years ago, some egg white will be cooked but it doesn't matter too much since it is really really tiny provided you're not burning the cream). You can strain the cream if using whole eggs if you want a finer texture. Moreover, less worries about what to do with egg whites :> .
I remember watching your video in the old days before your hair got grey I love all of them and got them saved So pleased you are continuing to make new ones you are my favourite French chef
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
Hello from Australia, I would like the recipe for the caramel or "Nougatine" as I didn't quite understand the 300gm Fondant 200gm Glucose instruction..... Hello from Australia, I watched your video on Top Cameraman Croque en Bouche..... and will be attempting the Nougatine as a fondant Based wall around my Castle shaped xmas cake....... please Julien Write me back ? Many many thanks Shirlee
I made this and it tasted wonderful! I had to substitute Vanilla Extract for the bean, so I'm sure it wasn't as good as it could have been. I used it to fill donuts and they turned out great. Thank you, chef!
Oh no! This was not good. I just did this and the mixture completely curdled. I made Crème Pat w Julian's old recipe and it was perfect. I had to rescue it by adding 500g more milk, but I am not sure it's working. Now it's too runny. I have to start all over. Thankfully I found a screenshot of the old recipe which is perfect: 1000 g milk 1 vanilla pod 200g sugar 110g corn starch 4 eggs Someone owes me $5 dollars for the 2 wasted eggs. 😂😂
