I was a line cook for 13 years. I can tell you’ve really grown as a cook. It’s funny watching someone realize that recipes don’t always have to be followed precisely. and then sometimes having to redo it because recipes have to be followed precisely.
It comes with experience. When you know what is happening with the food, and why you are doing certain things, it becomes easier to determine what can be changed or messed with. I was also a cook for about 6 years, and cook most of my food at home, and incessantly watch cooking videos, so I have a good sense of what to do. A recipe like this can be altered quite a bit. Using different fruits, different creams, different breads or cakes, or different glazes. Imagine a coconut cream meringue filling with a lime flavored cake and a mango glaze! 🤗
This is why I always disagree when people make statements like "all human knowledge is available on the internet." Le Marly fell through the cracks until this video was made, even though at one time it was famous enough to make it into a celebrity chef's cookbook. Just imagine how many other cakes are out there in the analog world to be discovered! And I guess other things besides cakes...
There's a huge amount of research and knowledge of Home Economics that is not on the internet ... the whole field faded into obscurity in the 1980s. [Just about the time I became a stay at home mom, and wanted to research how to best maintain my household.] I have both volumes, plus one of Julia's later TV series cookbooks. I've made many of her dishes (the simpler ones!) and everything was good.
I wish you would do a halfblood prince version of Julia’s cookbook, where you scribble in the margins the corrections and things that worked for you cause that would be the perfect marriage of this fanciful, magical journey and reality that we could all cherish and use. I would for sure buy it.
The only thing that hasn't changed and needs to is how underrated your channel is... Your baking skills?! HUGE turnaround. This has inspired me to do something that I love and just keep doing it - the growth will come. I can't wait to watch this! Continue to be awesome
@@antichef I would have put a dollop of the whipped cream at the end of each piece and then centered a strawberry in each dollop (which I think is what Julia intended), but I LOVE the rustic look you created! Since you changed it, perhaps you could name it Le Marley de Provence, as that makes me think of the provinces or the more rural, rustic life, rather than the fancier life de Paris.
Being able to make brioche by hand simply means you're an accomplished genius. That was art. Thank you for going through that so I could see it being done.
Your take on brioche strawberry shortcake, with it's final and PERFECT simplicity of icing sugar instead of yet more whipped cream, is a recipe changer. Kudos to you, not-so-anti-chef! 👏
Just got home from a VERY long RN shift and am currently sitting in the dark watching random You Tube videos to decompress. This video was exactly what I needed!!!! I laughed, empathized and now want to order a Julia Child’s cookbook! Thank You! Subscribed!
There is a grainy image of it in a McCall's Magazine from 1970 on Internet Archive. It was prepared by Julia and is served in a earthenware looking dish with only the domed top -- which is covered completely in piped cream and studded with strawberries -- exposed.
Brioche can feel like total chaos even when you're doing it exactly right! I'm really impressed! Let's just say I wouldn't put my first attempt out there on YT, it was not this successful. 😂
I don't think it's his first attempt but he seems to display an amazing attitude toward learning, and a humble confidence in the wisdom of more experienced people that his audience grows from.
This was definitely a triumph...most definitely a triumph!!! I cook a lot, and am always taken with how you figure out the processes and things that are new to you...Bravo, my boy!! : ) This turned out spectacularly, I would say. Wish I could have enjoyed a slice with you! : )
Your Julia child's recipes have reminded me of great recipes my french grandparents used to make that nobody prepares anymore. I am definitely ordering Julia's child's books now.
Beautifully done. Bravo! This is a riff of a tarte tropézienne, which is normally filled with crème diplomat or a crème mousseline. Brioche is normally classified as a viennoiserie/pastry and is generally made with a softer flour (T55/T45) for a cakier crumb. I have a hunch this version of the tarte may be inspired by a dessert Julia Child had at a café or bistro called Le Marly? Just a guess 🤷🏻♀️.
@@runswithbeer yes but that's part of the Louvre complex and opened in the 90s. I'm assuming Julia would have had it somewhere in the South because that's where the dish originates from.
Chantilly cream (pronounced as shawn- tee) is basically the same as whipped cream but generally with added sugar and/or a flavoring. It was invented in the French village of Chantilly specifically for the visit of King Louis XIV. I was always taught that in making whipped cream, you start off with your beaters at slow speed then gradually increase the speed. With egg whites, you do the opposite by starting out at a high speed and gradually decrease the speed. That has always worked for me.
This is one of your most beautiful desserts yet! A+++ 🎖 I am 75% French, although American by birth, and this reminds me of the desserts my mother used to make. Your brioche was a dream and my mouth was literally watering watching you make this. C'est magnifique! ❤👨🎨👏👏👏
The combination of whipped cream and vanilla would take its name from a castle, the Castle of Chantilly, which inhabits the northern part of France and which gave, in the eighteenth century, the name to a village that rose right at its feet.
Chantilly is a small city North of Paris. Theoretically it's whipped cream + (actual) vanilla + sugar. And it's pronounced chanti-yi. Hi from Paris btw, love your channel !
Love your channel. I like how you show that not everything is so easy & that having to check the recipe with sticky buttery hands is a normal ‘oh s**t’ regular occurance for us amateur bakers. 👍 subscribed.
I made the Le Marly and figured out what to do with the leftover bread. Roughly crumble it up and place it in two ramekins. Soak it with the leftover rum simple syrup and place in the refrigerator for a few hours. Cut up any leftover strawberries and whip up a small batch of Chantilly cream - combine with strawberries and spoon over the brioche right before serving. Grab a spoon and enjoy. Must admit it took me two days to make the Le Marly but it was well worth it. Love your videos - you are an inspiration to all us aspiring home cooks who want to up their game.
Good job. I thought for sure you were overworking that brioche dough during the butter phase, but nope! A testament to your growing expertise. Congratulations. I especially liked your introducing your grumpier self, lol.
Jamie, Well Done!! I made brioche two or three times a month for many years. I have the two Julia Childs books you are using, don't remember running across this recipe and am disappointed. This would have been repeated many times. To thump bread, use your middle finger, held back your thumb and flick your finger to thump the bread. Thanks for this video.😋
wow, you totally rocked it out on this one! your brioche looks superb! (yes, is a bit of a shame that all the middle gets scraped out to make the bowl, but i'm sure you found a good use for it, i.e. into your mouth immediately!). You are truly becoming a gourmet baker, and that ain't no lie! Bravo!
Amazing man, I grew up with these books in my house. My mother's obviously. I tried to make a few things from them, and mom always always made chantilly cream with strawberries. Its amazing. Thank you for bringing back my childhood in one fail swoop!
Recently watching JC, you popped into the fray, and I must state that am enjoying you. I love how you throw yourself down onto the counter, snatch open the fridge, etc., which suggests your heavy-handedness, that you probably break things because of your ungentleness, which is cute to see, somewhat childlike. It also doesn't hurt that you're quite easy on the eyes. Keep up the good work. You're good at and made for this.
What I love about you is how messy and cavalier you are even with regard to the hardest techniques!! I love how you throw your pots and pans and bowls around, and you slap the dough with such unbridled enthusiasm. This is how we non-professional cooks do it. Keep it up!
Just for future reference, since I've seen it happen twice now, adding salt to your yeast slurry is an anachronism and should never be done. Add the salt to the flour base mixture instead. Yeast and salt just really dislike each other. Another future tip is using a teaspoon, preferably a serrated "grapefruit" spoon, if you can find one, will make prepping those strawberries far less of a chore.
Really good work! Again, so proud of you for your tenacity. Re the thumping, pretty sure Julia meant to thump the bottom with your finger - not drop the bread repeatedly on your cutting board. ;)
Just a suggestion, salt kills yeast really aggressively, so when activating your yeast, just give it milk and sugar to eat. Add the salt to the flour for the best rise. Love your channel. ❤️
Another great video! I love your content. All sugar is made from cane but some brands are less refined which is why they will have a tan or light brown tinge to it. In the sugar refining process, "raw" sugar is spun to remove the molasses which then makes white sugar. Brown sugar is made by spraying that molasses back onto white sugar and depending on how much, we get light or dark brown sugar. What people in the UK call castor sugar is simply white granulated sugar that is more finely processed to produce smaller crystals which is thought to be easier to incorporate into recipes. I've used both and they don't seem to make much of a difference to me.
Oh some countries mainly use sugar beet. A very sweet white beet. I don't know what's common where Jamie stays. But yes for the color. I use cane sugar (basically regular sugar to me) and it doesn't have a brown tinge.
@@FutureCommentary1 Thanks for the correction. I should have mentioned I was refering mainly to sugar in the U.S and the brown tinge is a by product of pressed sugar cane. The full process has a few more steps, I gave the reader's digest version. 😃
White or granulated sugar in the US is equally likely to be made from sugar beets as it is from sugarcane. The molasses in brown sugar, however, is (to my knowledge) pretty much always from sugar cane.
Gosh you make me laugh! The dessert looked great as well. I am also a cook who doesn't read the whole recipe then says "She wants me me to do what now?" Lol.
Jamie, this was so much fun! Le Marly looked gorgeous and apparently tasted incredible. 11 out o10! You are such a ball to watch. I love how humble you are about what you know and don't know . Thank you for making these excellent videos!
AAAH! New subscriber here, so happy that I have this weird combo with your channel where I can correct you and simultaneously be impressed by you? You've grown so much as a baker and cook! And you share your mistakes, which I need to get better at. Very admirable you're tackling Child. And your 'bowl me' cuts are flawless.
I just found your videos a couple of days ago. So love them! You do things the way most of us do. No one reads through the recipe. No one! Yet, that's probably the biggest mistake you can make. I about died when you threw away the vanilla beans. I could just see me doing that. In all seriousness though, there's tons of tutorial type cooking videos on youtube, but I think yours are the most useful. You really do make all the mistakes that everybody else does.. and leave it in. I still don't know why you're doubleday cookies didn't turn out. That was kind of weird. I think it was the oven temp. I think one or two Julia child cookbooks. And I have some really fancy ones coming out of Finland that does restaurant cooking that I've been intimidated with because it takes 3 or 4 days for recipe. But watching you? I'm almost even willing to try and kill a lobster! Do what you're doing. Go outside my comfort zone. I'm sorry the aspic didn't turn out It's actually really very good for you.
I remember watching her with my Nana after school & on the weekends I love baking because of her. You do her recipes justice some ppl try to make things their own & take credit or ruin the recipe; I love you don't. I love when ppl pay homage to the ppl who did the leg work & set the standards. New but already love your videos.
Your content, quality, editing ability, cooking knowledge/ now learnt…. Is just brilliant and so easy to watch and learn from. You deserve your own tv programme… I hope that happens….
Dude I love baking but this really makes me wanna invest in a cookbook. You were on my recommended page and I was so shocked your videos don’t go viral more !!! Keep it uppp
Chantilly is a small town north of Paris it might now be under the auspices of Paris now. It has a chateau and in that chateau they made sweetened whipped cream hence its French name Crème Chantilly. It is just sweetened whipped cream.
I just wanted to say, I made this following your steps in this video and its the best damn thing I've ever baked. Thank you so much for documenting the experience, it really helped me put my hands to work with more confidence.
Oh hey I just realized my mom had this book. I remember the mustard crusted roast she made using a paste of dry mustard with bacon fat. Another unforgettable gem was the chicken livers in onions... I am not a liver loving woman but I ate that. It had enough cream in it for a Ukrainian wedding feast......oh no wait. That was MaDam Benoit. This looks e extremely similar....I wonder if they were published by the same company....squints at the cover...ps....when you thump bread you turn it upside down and tap the bottom with your finger. That's what mom did. Wow this looks so yummy.
This looks amazing! I am possibly wrong but I believe that the difference with regular whipped cream and Chantilly cream is that Chantilly is sweeter, has more sugar. Like I said I am not sure, other than that it looks great.
Man that's one beautiful dessert! I'd love to try to make this. It's beautiful and looks delicious! Your cooking skills have really come so far. I've absolutely loved catching up to current videos of this series.
LOL thump (tap) the bottom of the bread with your fingers to listen for the hollow sound, in case no one else has mentioned this! I love how you just threw it on the board to see if it's hollow, that made me laugh so much, thank you! I LOVE YOUR VIDEOS!!!
For all that work I'd probably bake both halves at once and freeze the second one. If I understood correctly about you halving the dough.... Looked aMAZing
Hi Jamie, I really enjoy your videos - and Julia’s food, books, everything. Crème chantillie is sweetened whipped cream whereas we in Europe usually makes whipped cream plain: no sugar, no vanilla. To me, it has a fresher and lighter taste than the standard North American super sweetened type.
I made a peach version today. Haven't sealed it with apricot glaze, I hope I'm not sorry about that. It inspired me to look at Vol II. It's been on the shelf for years, but I only cook from Vol 1. I'll start looking.
Every stinkin’ time I watch one of your videos I want to run down to the kitchen and whip up that same recipe. The only problem is that I generally watch RU-vid videos after getting ready to sleep and lying in bed! I guess that way it’s better on my waistline since I never leave the bed before drifting off to sleep without setting foot in the kitchen. This strawberry shortcake looks like an absolute MUST TRY next time strawberries are in season
Chantilly is essentially just whipped cream. The name (pronounced "shantiyee" by the way, the double L is silent) comes from Chantilly castle in France, that's what frenchies call it. But it's just whipped cream.
Great video, the cake looked fabulous. To my knowledge, this cake is unknown in France, but is very close to what we call a "fraisier" nowadays, which is a very popular cake (very common for birthdays) that includes similar ingredients and composition, except for the alcohol, as desserts tend to contain less and less alcohol these days. I think that's why you couldn't find any reference to the cake online. Plus fraisier is a bit richer maybe, as the chantilly cream is usually mixed with a creme patissière (kind of thick custard). I'd really like to try that version someday.
Ironically, you said this dessert was nowhere to be found anywhere else... even though I have the same cookbook I can't remember even seeing it in there. I must go check again. It's outstanding all the same. Ps, I think the instruction to "thump" for doneness it is more of a tap of the finger on the bottom of the loaf rather than dropping the loaf.
So thanks for introducing me to this recipe . I’ve been ignoring volume 2. It really is delicious and the group I served it to thought so as well. I don’t think I can have shortcake without brioche again. It just tastes bette.
What a refreshing channel! ❤️ you got a new subscriber. I am really into french cooking, and you have the heart and the soul of non pretentious cooking ! ❤️
