i actually vastly prefer it when cooks mention their mistakes, partially just because it's reassuring that even the pros get tripped up on a given recipe but also because it shows regular Joes like us what are the most likely mistakes on that given recipe and ways to avoid or fix them. For example: if you're making meringue cookies most chefs would just tell you "make a meringue, throw it in the oven, and pull out your cookies" but if they say "if your cookies come out looking like bricks you didnt whip the egg whites enough into a light fluffy foam" then that lets us know what to look out for.
J'ai grandi avec Julia Child, Jacques Pépin etc mais jamais je n'ai vu la cuisine expliqué si simplement ni de manière si accessible. Vous êtes formidable.
Thank you Stephane. We love you and your teaching! This video was wonderful not only because of this great recipe, but because you showed how to fix something that goes wrong as it can in any kitchen. Thank you for being real!
Ooooh my god! After finding this channel I've gained ten kilos over the last two months. I'm staring at a short, but very satisfying remainder of my life.
trefod 🌸 do what I do, I wake early & go for a nice run before coming back to a glorious shower & breakfast Then it doesn’t really matter what you eat your body will quickly lose the calories 🤗
Hi, I bought tubes from Amazon then I started by defrosting the pastry - trimmed and cut it as in the video. Looked good with egg wash. 20 mins @ 180C fan. Result - misshapen things with the tubes sealed inside. Next day. Must think professional. Roll out pastry to really flatten, then cut in strips no wider than the shortest edge of tubes that were cut on an angle. Prick all over. Coat tubes in butter and flour then chill in the freezer about an hour before wrapping and chilling again. Wrap pastry on tube and chill again before cooking. Bingo - beautiful pastry rolls. Wish I could put more flavour into the bechamel. Mixed Pecorino + Parmigiano + Cheddar. Nice and cheesy and sharp. Really happy as the butcher's daughter is joining me for lunch when she gets here with the thick-cut roast ham. Wish I could upload a photo. I'll make these again. Thanks, Stephan
This is just unfair, I have plans until next week and am already trying to figure out when I will be home long enough to make these. Thanks for all your tutorials, they are amazing!
These were delicious. Until now I wasn't game to try this recipe but you made it so easy & explained everything so well that it worked out perfectly. The bloopers were so appreciated as that happened to me the first time but was easily fixed as you said. Love your channel.
On dirait qu’il a des fourmis dans les sous-vêtements…il parait incapable de se tenir un second sans bouger, sans remuer…mais c'est la première fois que je vois un grand chef montrant comment rattraper la recette quand quelque chose ne va pas. Bravo! En plus, ces roulés au fromage mettent vraiment de l’eau à la bouche. Excellent !
I just found your videos today and I'm really glad I did. We don't have too many French restaurants where I live, mostly Italian. I can now make French cuisine at home thanks to you. Merci!
Mmmm...looks delish! I often make little saltimbocca wrapped up with fontina cheese for finger food, this is about the same size and would be great to serve alongside it for people who don't eat veal!
For a more hamy roule, what about putting a layer of thinly sliced deli ham on the puff pastry before rolling the pastry around the tubes?. Just a thought. I like this recipe.
This looks very tasty! My ham and cheese rolls: 1. white bread 2. sliced ham 3. sliced cheese (those in supermarkets, some people call them fake cheese) French ham and cheese rolls: *totally different*
I sure enjoy your channel. I visited France, besides the lovely experiences this American enjoyed with the French, the food was delicious. I think I ate duck every other day!
Oh la la, having just come back from Paris and eating all the cheese I could get my hands on while there, I have been taking a little cheese break.....but I think this is the perfect way to jump back in to cheese. Delicious!
I rarely did to be honest but that was back in France. Because the type of flour and butter you need is not the same here in Australia . But yes it is really a long process and a lot time you will get mixed result . General speaking most people even in France buy the puff pastry from either a shop or the baker
These look absolutely delicious. Can you make these with different combinations of meat and cheese, like small bits of steak and cheddar, or chicken and parmesan?
I make English sausage rolls by the dozen... docking (perforating with a fork) the pastry is really important... good to leave that in and show the difference ..... I wish Gruyere was a bit less expensive over here .. :(
Excellent video. Your tubes display the same issue I struggle with which is a compressed bottom. I’m not sure there is any means of preventing this. I’ve thought of supporting the tubes so the puff barely touches the tray so as little weight compressing the puff as possible although if too high off the tray it will just slide off. Also, what is the name of the amazing charcuterie shop?
With the first attempt of pre-baking the puff pastry, to me it looks like the weight of the tube caused the mishap. So another approach to solving this could be to reduce the weight by supporting the tube (e.g. by passing a thread through that is strapped to a grille above).
I wanted to see how you take out metal rolls from baked rolls (dough). Do you lubricate something metal rolls before wrapping the dough? Thanks for the recipe and for work! Like and subscribe!👍👍👍 👏👏👏 ❤
Can I add to my comment below that the shop-bought Jusroll doesn't give enough pastry so unless you can get a catering trade supplier do try making the pastry yourself - but at least two days previously is advised? Maybe Stephan has a quick puff pastry recipe?
when you make roux, you always leave it to cool off and then add hot milk to it. I've seen multiple chefs (Alton Brown etc.) using another technique, you add very cold milk to the roux as it is hot, cooking in the pan. Is that a legit technique in your opinion?
Tex - The rule to avoid clumps is to use hot roux with a cold liquid or a cold roux with a hot liquid. So if you need to boil your liquid (usually to infuse herbs) like in this recipe, you would use a cold roux.
@@aidanclarke6106 Hi, thank you for your reply, I actually watched more videos made by this amazing channel and it was explained in one of them :) thanks!
It is 1:30 AM pm the last day of June, 2018; I can't sleep. After watching this, I'm starving--and the only hope of any food--if you want to call it food--is at McDonald's a mile away. Sigh.
maybe cut 3/4 in. or 1 in. diameter copper pipe cut to length to roll your dough around. I see copper as being food safe judging by all the copper saucepans chefs use.
Monsieur, pardonnez-moi, mais peut d'être nous donner les températures en Fahrenheit aussi, s'il vous plait? Je suis une Americaine qui n'est pas trop bôn avec des mathématiques... mérci!
Since the "puff" needs to be tamed, I think when I try this I'll use a rough/cheat's puff pastry instead and use that rather than using store bought puff pastry.
I like how you included what did not come out right and the correction. It's encouraging. Thank you!
Yes it's not always going to plan 🙂🙂👨🍳
I agree.
@@FrenchCookingAcademy You are a very humble guy...very strange for a French... :)))) Wish you the best!
i actually vastly prefer it when cooks mention their mistakes, partially just because it's reassuring that even the pros get tripped up on a given recipe but also because it shows regular Joes like us what are the most likely mistakes on that given recipe and ways to avoid or fix them. For example: if you're making meringue cookies most chefs would just tell you "make a meringue, throw it in the oven, and pull out your cookies" but if they say "if your cookies come out looking like bricks you didnt whip the egg whites enough into a light fluffy foam" then that lets us know what to look out for.
J'ai grandi avec Julia Child, Jacques Pépin etc mais jamais je n'ai vu la cuisine expliqué si simplement ni de manière si accessible. Vous êtes formidable.
I like watching you work through the process and solving problems. That was interesting.
Thank you Stephane. We love you and your teaching! This video was wonderful not only because of this great recipe, but because you showed how to fix something that goes wrong as it can in any kitchen. Thank you for being real!
I really love this channel it's a treasure
Ooooh my god! After finding this channel I've gained ten kilos over the last two months. I'm staring at a short, but very satisfying remainder of my life.
trefod 🌸 do what I do, I wake early & go for a nice run before coming back to a glorious shower & breakfast
Then it doesn’t really matter what you eat your body will quickly lose the calories 🤗
I love how you show when the recipes you make don't turn out perfectly. Then you show us how to perfect it!
Hi, I bought tubes from Amazon then I started by defrosting the pastry - trimmed and cut it as in the video. Looked good with egg wash. 20 mins @ 180C fan. Result - misshapen things with the tubes sealed inside. Next day. Must think professional. Roll out pastry to really flatten, then cut in strips no wider than the shortest edge of tubes that were cut on an angle. Prick all over. Coat tubes in butter and flour then chill in the freezer about an hour before wrapping and chilling again. Wrap pastry on tube and chill again before cooking. Bingo - beautiful pastry rolls. Wish I could put more flavour into the bechamel. Mixed Pecorino + Parmigiano + Cheddar. Nice and cheesy and sharp. Really happy as the butcher's daughter is joining me for lunch when she gets here with the thick-cut roast ham. Wish I could upload a photo. I'll make these again. Thanks, Stephan
Maybe add a little whole grain mustard to the sauce?
This is just unfair, I have plans until next week and am already trying to figure out when I will be home long enough to make these. Thanks for all your tutorials, they are amazing!
The picture alone makes me crave for it, way before I play the recipe 😋😋😋 this is my motivation
This guy is terrific. I watch a few of these TH-cam chefs, but I really like this guy.
These were delicious. Until now I wasn't game to try this recipe but you made it so easy & explained everything so well that it worked out perfectly. The bloopers were so appreciated as that happened to me the first time but was easily fixed as you said. Love your channel.
Of all the cute french sounding English words Stefan says, "moy sheet" is the cutest !!!
On dirait qu’il a des fourmis dans les sous-vêtements…il parait incapable de se tenir un second sans bouger, sans remuer…mais c'est la première fois que je vois un grand chef montrant comment rattraper la recette quand quelque chose ne va pas. Bravo! En plus, ces roulés au fromage mettent vraiment de l’eau à la bouche. Excellent !
C'est la C.
That French accent. Formidable! The food is pretty good too. 😋 ❤️
I just found your videos today and I'm really glad I did. We don't have too many French restaurants where I live, mostly Italian. I can now make French cuisine at home thanks to you. Merci!
Exactly nothing beats cooking yourself for friends and family🙂🙂👨🍳
WOW! Beautiful. You are an excellent Chef teacher thank you so much for inspiration and technique
Great to hear you find it useful
Just loving the tip on taming the puff paste 👌☺️
Thank you. You show us we can create awesome special food for ourselves.
exactly life is to short to miss all these simple lovely dishes
Nice ..
I can use different filling as well..
Thanks for sharing the great idea
I find this recipe very appetizing! Thank you! :)
Okay. You’re good. Your directions are simple enough and I can do this ... so I’ll subscribe. Merci!
Mmmm...looks delish! I often make little saltimbocca wrapped up with fontina cheese for finger food, this is about the same size and would be great to serve alongside it for people who don't eat veal!
For a more hamy roule, what about putting a layer of thinly sliced deli ham on the puff pastry before rolling the pastry around the tubes?. Just a thought. I like this recipe.
I would have liked to see the other end before cutting to see how much the filling leaked out. They looked wonderful!
Holy French canoli Batman.
This looks very tasty!
My ham and cheese rolls:
1. white bread
2. sliced ham
3. sliced cheese (those in supermarkets, some people call them fake cheese)
French ham and cheese rolls:
*totally different*
I want one right NOW!
one of your best videos as you show mistakes and then how you fix it!!!
I sure enjoy your channel. I visited France, besides the lovely experiences this American enjoyed with the French, the food was delicious. I think I ate duck every other day!
Thank you very much. I just found your channel and find you very informative and a good sense of humor with well chosen recipes! 😘
Looks delicious!! Thank you for posting!
Sweet baby Jesus! I’m so making these, gonna be a new staple in my house
they look good huh?
I think you mean sweet baby cheesus. 😂
🧐
Oh la la, having just come back from Paris and eating all the cheese I could get my hands on while there, I have been taking a little cheese break.....but I think this is the perfect way to jump back in to cheese. Delicious!
OMG! I’ve never heard of this. I can’t wait to make these! Superb!
Bonjour!!! This looks soooo good!!! Merci!! Can’t wait to try this!! Fun to make I think!🤩✌🏾😘🙋‼️
Looks amazing 👏 😍 👌
Ohhhhh myyyyyy lawd!!!!!! Now that looks tastAy.
Again another great video from Stephan!...just a question, have you ever made your own puffed pastry? I hear it is a big task.
I rarely did to be honest but that was back in France. Because the type of flour and butter you need is not the same here in Australia . But yes it is really a long process and a lot time you will get mixed result . General speaking most people even in France buy the puff pastry from either a shop or the baker
French Cooking Academy hey why not? I’m sure it’s plenty fresh if u know where to get it. 👍
WOW! You say this *extravagance* is just a snack?!?! Equivalent to our hotdogs?!?!
I'M MOVING TO FRANCE!
Thank you very much!❤
I'll try to make some ham and cheese rolls sooner
Brilliant!!! I've been making bechemel since I was a little girl! Can't wait to try this recipe using it!
these are really good 😀
Such vicarious temptation!
Please tell us how you remain so lean and in shape! How are you immune to carbs giving you a belly?
it hink the secret is that in france we just don’t wat between meals
Watch HOW the French eat, they actually taste the food, Americans just shovel it down.
Restraint and focus on nuances. Just a taste.
I've made your version of Sauce Espagnole with GREAT success. I've subscribed and appreciate your videos. This recipe is next to try.
Interesting video, but, is your puff pastry baked enough??? I will certainly try this recipe. well done, thanks. 👍👍👍👍👍👍👍👍👍
Thank you very much that looks really great! I have a question are there other fillings popular as well. I would love to hear about it. Thank you all
Excelent merci chef
Yes... I know this... that your culture is very different when it comes in the way of snacking... I love it and you. Lol.
Awesome.
thanks
this looks great thank you ! i know this is a snack but is it a after dinner snack or before or really good for a party only thanks
Oh yum!! Miam Miam 😋
Good lesson. Thanks.
That looks absolutely delicious.
But, how do you get the metal rods out of the pastry?
In English when you pierce the dough to control rising it's called docking.
En Francaise... "piquer".
Merci beaucoup. Salutations d'Allemagne.
Moi j'adore ce vraiment simple i preparer
Délicieux 😋😋👨🍳
As always - 🏆🏆🏆🏆
I appreciate you showing the mistake. A lot of less confident chefs would have cut that out. I am going to try this for Thanksgiving.
Would you recommend a mushroom duxelle instead of the ham if one wanted to create a vegetarian variant?
Fantastic
I’ve never written this before so plz excuse me but, HOLY CRAP!! 😰🤯
These look absolutely delicious. Can you make these with different combinations of meat and cheese, like small bits of steak and cheddar, or chicken and parmesan?
yes absolutely you can also use seafood too😋😋👨🏻🍳
How 'bout 'Pulled Pork' rolls....
Fantastic. I will certainly be trying this. Would it be Ok to add a little Dijon Mustard into the bechamel? Or herbs?
Ric Baker herbs would be fantastic I think.
I make English sausage rolls by the dozen... docking (perforating with a fork) the pastry is really important... good to leave that in and show the difference ..... I wish Gruyere was a bit less expensive over here .. :(
Robin Betts
I like to substitute Jarlsberg cheese in recipes calling for gruyere.
I mix white Cheddar and Emmenthale
Love it
Please excuse me,but getting back to stocks,do you think you might find time to show us how to clarify stock(make consume)?thanks so much!!!
Ah yes i need to do that video
Have you ever tried the ground meat way? I did that once for pho and it worked beautifully.
Ashley Ashley ...thanks,will give it a go!
Oh my god my mouth is watering!! How many does this recipe make?
Geez sorry i forgot to add it it's for 6 rolls
Can you please make a video of the history of French food I really like to see your videos 👌👌👌👏👏👏👏
hi cassandra that’s a good idea actually i need to get through 🙂
That is a great idea! Like a mini documentary!
Can you make pain au chocolat and croissants pleaseeee
tres delicieux!
Hello. I wish to know if there is a video of how to make the pastry or the only option is to buy it ?
Beautiful! How about a tartiflette?
Yes I am still struggling to get that cheese
Most delightful snack, but how does one remove that tube Stephan ⁉️
Excellent video. Your tubes display the same issue I struggle with which is a compressed bottom. I’m not sure there is any means of preventing this. I’ve thought of supporting the tubes so the puff barely touches the tray so as little weight compressing the puff as possible although if too high off the tray it will just slide off. Also, what is the name of the amazing charcuterie shop?
I was wondering the same thing. Would rotating the pastry half-way through baking solve the problem? Or maybe I would get two compressed sides…
With the first attempt of pre-baking the puff pastry, to me it looks like the weight of the tube caused the mishap. So another approach to solving this could be to reduce the weight by supporting the tube (e.g. by passing a thread through that is strapped to a grille above).
Что за смесь он засыпал на 09:22?
The final shot shows that the bottom of the pastry is undercooked. Instead of doing two turns, I would do one and a half, to avoid that issue
but wil not the pastry finish cooking on the reheat before service
I am fan of you
Was that puff pastry in contact with the filling cooked? It looked raw and under cooked to me due to having to roll it too thick around the form tube.
some part can be slighly undercooked sometimes but that’s not a problem. if you want you can just cook the rolls longer 🙂🙂
@@FrenchCookingAcademy OK Thanks...great educational vids :-)
I wanted to see how you take out metal rolls from baked rolls (dough). Do you lubricate something metal rolls before wrapping the dough? Thanks for the recipe and for work! Like and subscribe!👍👍👍 👏👏👏 ❤
I was wondering the same thing!
omg im so hungry now hummmm
I'd cut the pate in long strips and wrap it around the tube - looks nicer and won't fail by definition...
Do you have a recipe book?
Can I add to my comment below that the shop-bought Jusroll doesn't give enough pastry so unless you can get a catering trade supplier do try making the pastry yourself - but at least two days previously is advised? Maybe Stephan has a quick puff pastry recipe?
Unbelievable Fantastic
they are good snacks 🙂🙂👨🏻🍳
Puff pastry.... SHEET! Mon dieu.
I wonder if i roll up aluminum foil very carefully i can use that instead of the metal rods xD
when you make roux, you always leave it to cool off and then add hot milk to it. I've seen multiple chefs (Alton Brown etc.) using another technique, you add very cold milk to the roux as it is hot, cooking in the pan. Is that a legit technique in your opinion?
Tex - The rule to avoid clumps is to use hot roux with a cold liquid or a cold roux with a hot liquid. So if you need to boil your liquid (usually to infuse herbs) like in this recipe, you would use a cold roux.
@@aidanclarke6106 Hi, thank you for your reply, I actually watched more videos made by this amazing channel and it was explained in one of them :) thanks!
It is 1:30 AM pm the last day of June, 2018; I can't sleep. After watching this, I'm starving--and the only hope of any food--if you want to call it food--is at McDonald's a mile away. Sigh.
maybe cut 3/4 in. or 1 in. diameter copper pipe cut to length to roll your dough around. I see copper as being food safe judging by all the copper saucepans chefs use.
When are you going to open up a restaurant? Your videos have made you a culinary superstar.
david
if anything i am thinking more of a online cooking school 🙂👨🏻🍳
French Cooking Academy great idea!
btw about that 😉😉 there might be something brewing in the background 👨🏻🍳🙂 more news to come soonish
2'37": "I start to unroll my puff-pastry shit ..." Merde alors!
This is the sexiest hot pocket ever
I’d add some chives or even halopinos
Monsieur, pardonnez-moi, mais peut d'être nous donner les températures en Fahrenheit aussi, s'il vous plait? Je suis une Americaine qui n'est pas trop bôn avec des mathématiques... mérci!
i have added a link to a converter in the video description but for temp it’s 180 c to cook the pastry so 356 F 🙂
Ah, mérci beaucoup, monsieur!
Stephan, when you set an oven temp and it's off a bit( ie...396f) is that an adjustment of your oven or is it ideal temp?
Since the "puff" needs to be tamed, I think when I try this I'll use a rough/cheat's puff pastry instead and use that rather than using store bought puff pastry.
Yeah that's a good idea I think it should work fine 🙂
I am not gay BUT you are not just my Culinary Hero...you are adorable too!
I’m so HUNGRY