I have had a Charlotte Mold pan for a very long time. I have never used it. This video has encouraged me never to do so, but to drink more rum. Good job. Very entertaining.
The problem he had wasn't the mold. It was the fact that the apple filling was done completely wrong. He way overcooked it in the beginning. The apple segments should be just barely tender, not cooked down to mush. And then when you add the other ingredients it should be cooked with the lid off so that all the moisture has a chance to escape the pan when it evaporates instead of just hitting the lid and falling right back in with everything. The entire point of that step is to remove as much moisture as possible. If you end up with something with the consistency of apple sauce this is not going to work.
Julia Child once said, "With enough butter, anything is good", and she used over 750 pounds of it on her PBS show. She's a woman after my heart. The mold is actually very versatile, once you become comfortable with the technique. That said, I love how you embrace the spirit of Julia, celebrating challenge and failure in equal measure with confidence and triumph. The Gravenstein apple is named after a palace in Denmark. The story goes that it was brought to Denmark in 1669 (nice) by count Carl Ahlstedt who found it at a monastery in Savoie, France. How did the apples end up at the monastery? We don't know. Could've been from Germany. He sent branches home to his brother, count Frederik the Younger, who grafted them onto an apple tree in the garden of the family's Gråsten Palace in southern Denmark. The apple's name is the German variant of Gråsten
in the last few years of her life, she said "Now, I understand that there's some concern today for the health of eating too much butter. For anyone who is afraid to eat too much butter.... try a little heavy cream." Ms "Clarified butter runs in my veins" lived to 97. In the last year of her life someone asked her how she felt, and she replied "my knees hurt a little sometimes."
@@tmf866 So the issue with "This person did this and lived to be this old" is that it doesn't really fit with statistics over a population. There are always exceptions but they aren't the norm. If you applied Julia's diet to a large population you can guarantee a large number of them would have health issues and lower life expectancy. Anecdotal evidence really messes with people's perception. Everything in moderation. Avoid heavily processed stuff. Boom, you have now raised your sliders and you're less likely to die of some health related issues. You could still have a heart attack at 40 but the odds are way lower.
Yes the Gravenstein's has it's name från Gråsten (Gravenstein in German), close to the German border. At the town you find Gråsten Slot(Palace/Castle), which is the summer residence of the Danish royal family. In North America you can nowadays also find them around the town of Sebasopol, in Sonoma County, California. Also in Nova Scotia, Canada. Myself, I live in Skåne(Scania), southern Sweden, and we have three apple trees in our front yard, all different types, but one of them happen to be gravenstein. And I can say, they're quite nice apples.
Interesting! I know that monks were/are a very industrious bunch. Considering we have Champagne 🥂 Thanks to a monk! I imagine that someone at the monastery propagated the apple 🍎 We know that monks valued manual labour and the cultivation of abbey lands, and they worked hard to propagate and distribute good produce, including apple varieties. They didn’t always take personal credit for their ideas or development of methods hard work, in their modesty and, owing to the burden-sharing of labor. So, perhaps we shall never know the name of the monk(s) who gave us the Gravensteins apple... if it was a monk, at all.
I thought exactly the same thing how are you supposed to boil off all that moisture with the lid on. I wasn’t surprised at all when it collapsed. It was also a little undercooked.The bread on the sides weren’t quite dark enough. French recipes can be so demanding. He did well for his very first try however. After spending all that money out of Charlotte mould I hope he gives it another go.
@@stephenpaquet yeah agreed from the brownness on the top vs the sides it seemed like he had his oven racks set to high and the covered "evaporation" had me screaming 😄
I must admit, I've yelled and screamed "bad words" in the kitchen, "Soonnn ofa f'ing bbbbbb.......!!" but never "shrieked", it must be a girl thing!! LOL ;D
I wasn’t allowed to watch commercial television in the 1960s and 70s. Even then my school teacher parents thought it was too violent. I WAS allowed to watch PBS…and saw every Julia Child episode. Reliving her recipes through you makes me feel like a kid again. And guess what? You make all the mistakes she did, which is why Julia was so popular and endearing to our hearts. Congratulations on your collapsing Charlotte! It was a Masterpiece of French cooking…A la Julia Child!
Why weren’t you allowed to watch television in the 60s and 70s???? My god everything was so heavily censored they didn’t even put married people in one bed they put them in two single beds. They never talked about anything provocative or improper at all!!! 😮
In France, they often use ladyfinger cookies instead of bread to make the Charlotte. Their ladyfinger cookies are quite hard (like the ones you use for tiramisu) so it keeps the Charlotte together ;-)
I'm an EX chef classically trained French. Took me several years of study to understand all this stuff with me being immersed in the chefdom. NGL watching you makes me remember why I left. I don't miss it. But I applaud your bravery and honesty in the videos. It is quite entertaining and am finding myself binging your channel. Good luck! And when in doubt.... Butter, or cream. 🤣
Glad you mentioned Louisette Bertholle and Simone Beck! Creating a French cookbook that Americans could understand was actually LOUISETTE'S idea! Americans who wanted to cook French at the time had few options like recipes directly translated from French or just didn't have French ingredients. After WWII, she met Simone Beck at a culinary club and began cooking and testing recipes for the book. They were unsuccessful, but the idea was revived when they met Julia Child in 1949. Two years later, they co-founded a culinary school in Paris called "L'Ecole des trois gourmandes" (The School of the Three Hearty Eaters) for American women living there and the recipes done at the school were added to the book.
I'm currently going through a breakup of a five year relationship and discovered your channel last night in a fit of self loathing. Your videos give me precious light in this time for darkness. I can't thank you enough for creating these videos and putting them out there. Thank you for being the positive I needed! I think I'm going to buy these cookbooks and try them myself as well.
Crack the lid on the pot for the juices from the apples to reduce to half. You left the lid on, so it was too wet. You'll get a drier apple compôte, so the bread won't get so soggy. Plus, it will concentrate the flavour even more. And leave it to cool before using. The pectin in the compôte will solidify it. Also, you can cook Apple Charlotte in a 3pt ceramic or borosilicate basin. The metal charlotte tin gives a crispier finish to the bread though. You can do individial ones too en cocotte.
Yes, it stands to reason that all the condensation would run from the lids back into the pan with no where for the steam to escape. Whether a Julia Child recipe or not, that is common sense. Needs to thicken? Crack the lid.
@@kimquinn7728 Julia Child makes mistakes too. If she actually told everybody the hacks on the show and in her book, there would have been more challengers to her, I guess xD
Hi I lived in France for 15 yrs - these kinds of deserts are what everyday people make in France at home, in fact a lot of her recipes are what families in France make regularly just not as fancy as they would be in restaurants, I learned all this hands on frm family and friends in France, I even had a lady who I call my French grandma she’s 97 - she shared recipies with me frm her grandmother who worked in a castle in the kitchen, I don’t remember frm which domain but it was in the late 1800’s - just love the history and tradition
Wow that is really cool. I would feel so lucky to have that direct connection to a past age. The oldest objects passed down in my family are from atleast 1920 or later. If not the 80's lol
As a European under 30 I've watched more of you cooking Julia child recipes than actual Julia child cooking in the show and I've been enjoying it tremendously
As you read more about Julia, she talks about living in France and how both she and Paul had periods (2 weeks, a month) where they both had to stop eating the butter and cream and have broth and plain vegetables instead because they felt bloated and icky from all the French food. So, I believe you are right on the mark about all that butter and cream.
It's because she is heavy handed with it. We do use butter a lot, but not as much as she does. Must have been a thing with the measurements units that messed her up ^^
My wife is inclined to do the same thing you seemed to do here. The recipe calls to cook the water out of something and she pops the lid back on there. The water can't cook out if the lid traps the steam in that's trying to evaporate. I gave up trying with her, but there's still hope for you, Jamie!
Still I agree this recipe is very dated (aka 19th century dated) and can be modified to fit today's standard and also perhaps increase the chances of success. Instead of a ton of butter, I'd try to do pain perdu (french toast). Hopefully it would halve the amount of butter compared to this recipe (that's still a lot of butter), The toasts could be deep fried as well in oil instead of butter. I would also replace the thick apple marmelade that she makes with a sort of Tatin: precook the apples cut in halves in a pressure cooker, then pour the vanilla extract, the rum and powder with sugar and proceed as per the recipe. Let the cake cool down completely and place it in the fridge for 12 hours before unmolding. Perhaps cover with Chantilly and serve with a side of the apple purée following the original recipe if needed. It's still a very rich and decadent dessert but with a bit more chances to succeed I feel.
A long, long time ago I made this in 'an early 70s Home Ec class. You're better off with challah or brioche bread than white bread. and use a tablespoon of fruit pectin in the apple mixture. Also wait until it is completely cold before unmolding, like overnight in the 'fridge cold. Then heat the pan in a sink of hot water (like unmoulding jello.) FYI: it was one of those things you only make yourself once to be able to say you did it, like phyllo dough. They made us make that, too.
My mother made charlotte once a month on average. This is not an everyday dessert, but it is not unusual either. When you have lots of fruits in season, you quickly get tired of the simple pie, so a charlotte is a good way to still use your pears-apples-apricots-cherries -strawberries while getting a whole other flavour.
@@etienne8110 Traditionally I think these things are also a way to use up stale bread, which would explain the removal of the crust (which in bread puddings can stay too hard because it's less absorbent) and why even hers collapsed.
"I loaded those sons-a-bitches right up" is now my favorite cooking expression. This looks like a Charlotte Russe, where ladyfingers are lined around the mold. They might be sturdier than bread but unmolding anything with a lot of heavy wet something in the middle is pretty perilous - so don't feel bad. You still did it with far less swearing than most of us would manage. Thanks for the video!
Honestly, I love you keeping your 'fails' and posting them. I know it'd probably be too much work to -not- end up posting, but your cooking just feels very relatable and human lol. I enjoy cooking, but I'm not the best and sometimes my stuff ends up... like this. A mess on the plate. But it still tastes great! Keep it up, really love your videos and I'm surprised you don't have a lot more subs
Jamie, you’ve quickly become my favorite RU-vid channel. Every evening my partner and I sit down after a long day and enjoy watching many of your videos. Wishing you all the success in the world.
I hope you know how much joy your collapsing Charlotte and flying cream have given to so many. The world is a dark place and you make it brighter. Thank you.
19:20 The cream gooping you out of nowhere made me laugh so hard lmao Anyways, I've never been the type of person to have a fruit dessert but this looks so god damn good. Keep up the good work!
@@pastda3 Realistically, if he 's invited to do guest spots on other high-viewer vlogs, (i.e: Babish) it can assist in triggering an avalanche of new subs. Alternately, he posts something highly controversial in a tweet.
I agree he’s so much more fun and real than all those videos that “look” so perfect. It makes me feel a little better knowing I’m not the only one that has an occasional massive fail. I make lots of things that taste good but are never going to win a presentation prize.
Hi Jamie. First, you're a trooper for trying to make Julia's apple Charlotte. Second, I love your tenacity. Third, I have everything I need in the house to make this dessert including a dusty under used Charlotte pan lurking, unloved, in the back of the pantry. And you've given me the courage to try to make it myself. Having watched you, I think I will sweat the apples in the sugar/lemon juice mixture over a strainer to separate the juice released by the apples and reduce that juice separately to be added back just before assembly. Also, cook the apples with the lid off to release moisture and I think I'd go for a lower height to put less stress on the finished product as gravity is a bitch. Again, I love m your temperament and spirit. Rock on, handsome.
Jamie!!! Keep the lid OFF the pan while you are drying off/ cooking the apples! Where is the excess liquid supposed to go? I’d love a portion though!!! Xxx
And after baking it has to rest for 90+ minutes. Even hours. As it was, there's no structure. You can cook down applesauce but puree won't turn into I-beams. Leave a lot of apple slices whole rather than turning them all into puree. Only some of the apples are pureed and pectin is added. Whole apples slices + pectined puree + time = a more solid filling. In the oven medium toast a side of the bread used to form the sides. Bread has to still be a bit soft so it can be pressed against the mould.
I've been stuck in bed for over a week now, and amongst all the videos I've watched and things I've learned, I found I've clicked on yours when I need company. I don't know why but your videos are very comforting. Thankyou!
I just found this channel about a week ago, but I love it. I watched too many cooking shows where everything is perfect every step of the way and it's not really possible to learn much of anything. The mistakes and failures are instructive. This was probably the funniest video that I've watched so far, but all these videos are delightful. I think I would enjoy watching Jamie do just about anything. He's absolutely genuine without a hint of pretense.
Not gonna lie, I rewatched the creme splatting everywhere like 4 times! 🤣🤣 It may not have turned out as pretty as it was supposed to but it looks delicious.
I remember watching Julia in the 80s is a very very young child and she could basically have everyone in the room from 6 years old to 80 years old infatuated with what she's doing on her show such a wonderful woman
This is my favorite series on RU-vid! You’ve really helped me roll with the punches when I’m cooking. Keep rolling with the chaos and rolling out the good food
IDK if anyone has commented this before, but im really thankful for you and your channel. its takes a lot to admit that youre learning something or i am following instructions. i really value your channel and especially your demeanor. thank you for putting yourself out there.
If you’re looking for new recipes to try, my very favourite Julia recipe is one from The French Chef Cookbook you haven’t tried yet. It’s called Broiled Chicken (both plain and saucy). It’s my go-to dinner party main, and my favourite way to cook chicken! You spatchcock a whole chicken and cook it under the broiler, constantly basting it in butter. (Of course!) I cannot recommend it enough, I cook it as a Sunday dinner for myself and my partner, and then you can use the leftover meat to shred up and make soup.
So I have recently come across your channel. I truly enjoy cooking for my family. I have to say you have become my favorite to watch as you walk through these recipes!!! You are real and so funny!!! Thanks for the hard work!!!
I so love your videos...comedic as they become is how I find Julia's shows...when you went to take your second mouthful and the pudding rebelled, erupting Chantilly cream and hot apples at you, I near fell off my perch laughing so much. Thank thank you, you've made a cruddy week so much better as Saturday comes toward it's end...time for dinner and a movie!!
I think the problem was that the apples were too wet; you have to cook them lid off to dry them off, and you soaked the bread too long in the butter so it was also too wet. Entertaining as hell, though. :)
I agree with the cooking the apples with the lid off theory. Also, apples contain pectin which is a gelling agent. I was wondering if the charlotte was not cooled enough for the pectin to set. Maybe it needed to be refrigerated overnight?
@@nunezm58 the pectin should've formed from the boil. But probably because the lid was on, not enough pectin for the liquid left. Also maybe the apple type he used isn't high in pectin
Looks and sounds delicious! Love your videos. Helps remind me we all struggle with parts of new recipes and you always seem to handle it better than I would. Encourages me to keep at it!
I have been going through a really hard time recently and these videos are really providing much needed comfort and laughs. I love your content, especially this series. Thank you for doing what you do!
Thanks for giving me the idea of using multiple different types of apples in my apple desserts! It sounds so absurdly simple, but it's honestly something I never even considered doing (I'm a hardcore granny smith fan who makes a lot of apple crisp). Definitely going to try using a variety of apples in my next apple crisp iteration!
@@aidanclarke6106 Interesting. I've not heard of that apple. 'Course sometimes they will have multiple names. A nursery over here in the PNW has a Red Belle de Boskoop. But it seems like there are several varieties in Europe.
This seems like something that would be really good with a sturdy (perhaps even flaky) crust! Instead of soppy bread. Your videos showed up in my recs a couple weeks ago and I've been binging the heck out of them. Delightful!
@@alcelaya1365 Stop it!! I'm trying to lose weight and you're not helping! 😏Meh, life is short, and they say we should eat more fruit.....it all sounds SO delicious - and I've just bought a pie maker, so I'm going to use some of these ideas to try and justify my purchase. LOL
The bread is supposed to have structure. It's supposed to brown and crisp up from all the butter like the toast underneath. His filling was too wet. It's supposed to be stiff, his looks like apple sauce.
Reminds me of the old blog from the 2000’s. Appreciate that Julia’s recipes are back 20 years later. French cooking isn’t for the faint of heart! Earned a subscription from me. Keep it up, Jamie.
Seems simple enough. The French, famous for producing great works of art over the centuries, have taken cooking into the "studio of the kitchen" as it were! ;D
Awesome Video Jamie, have always wondered about that dessert. The cream incident was hilarious and shows what can really happen so thanks for leaving that in
What a great way to end a good meal with friends. The back story of this dessert when shared with friends will create an extra bit of excitement for the dessert.
Hahaha best video yet! Don't worry we all have our days. Been cooking for over 40 years and I've had some pretty big f*ups too. Keep the videos coming..love them all!
I'm not disappointed with the Floopy Flop or how it SPIT at you because I have not screamed snorted cried and howled with laughter like this in years! 🤣🤣🤣🤣🤣🤣🤣🤣Oh Thank You🤗
Out of curiosity I went to see how much à Charlotte mould cost in France And it’s quite cheap. TEFAL (a good well known brand here) has one for 16€ 😂 Ah the privilege of living in the country of fine cuisine 🧑🏻🍳 I absolutely adore these videos, chaotic but so reliable! Looks like Christmas preparation
I've watched you every day for HOURS ever since your videos popped up in my recommended! youre so funny!!! i love relaxing after work while watching you slowly losing it LMAO thank u for the laugh
You are so entertaining and you have a great sense of humor. I loved this video..I've been baking for almost 60 yrs and I still have major kitchen disasters. The Charlotte still looked delicious. Thanks!
So! Could you use the Charlotte mold as a bread pan. Bake your white bread in the Charlotte mold then hollow it out for the dessert. Then it might stay together
Absolutely love your videos. Every good cook has had some disappointing results (even Julia) , and I love that you’re willing to just show how it goes. I’d have loved a taste - it looked delicious!
I just found your channel the other day. Very interesting.....😂😂😂 This one had me cracking up! Thanks! I needed that. Great job, really. You found a new subscriber!
yes, baking is a bit more "scientific", measuring counts, so more opportunities for chaos to ensue if something is "amiss" in the preparation of the dish!
Take heart! Often times we hear about the beautiful presentation of this dish or that one, but it's the ugly dishes that stick close to the heart and can be summoned to the taste buds as a pleasant memory.
I just found your channel today and I’m about to binge all your videos throughout the next couple weeks! Maybe by the end of my journey I’ll have the courage to try making one of Julia’s recipes……. Maybe not 😂
Jamie i laughed so hard that i sprayed my tea over my laptop when the cream splatter happened.. that paired with your reaction was gold. great episode! XD I too, come for the cooking but stay for the slow decent into madness. 🤣😂🙌
