Introducing Charlotte Malakoff | The French Chef Season 3 | Julia Child
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- เผยแพร่เมื่อ 8 ต.ค. 2024
- Julia Child makes a magnificent French dessert -- Charlotte Malakoff -- that is a party in itself.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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"That's a rather wiggly lady finger. I guess she's got arthritis the poor thing." Completely lost it.
"Did I say half a cup of almond extract? I meant a quarter teaspoon. My what a dessert that would make."
Gotta love Julia catching little slip ups and taking them in stride.
She should have drunk the rest of the water with the orange liqueur in it. Maybe that came later.
Wow, I just had a major flashback!!! I remember my aunt making this when I was a young kid and she said she saw it on The French Chef! She was SO proud of herself and said "Bon Appétit!" like Julia when she served it, haha! I remember it being DELICIOUS and very light! Funny thing, I guess nobody worried about the coffee and orange liquor I was ingesting at the age of 7.
I made her crepe suzette at 8 years old...liqueur and all "flambe". It was at the Girls Club in 1963. Bon Appetit 🙏
@@reneemoreno8030 😋
well if you think about how much actual liqueur would be per serving ... you may have had the dribbles of a shot glass worth ...
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I use her whipped egg whites with chocolate and a cap full of brandy ... to frost a cake with ... usually between the layers ... and then add a touch more powdered sugar and frost the whole thing ... served it for some friends kids birthday ... the cake lasted all of a few seconds it vanished that fast
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people are so wrongly concerned about adding alcohol to kids food ... if its cooked it just adds flavour if its not cooked then small amounts at most a shot glass worth ... no kid will get tipsy on that ... the people who say never are the ones who do NOT understand what moderation is ...
@@steffany000 these days kids are so over privileged they get sick fro looking at pictures of germs ...
I am so glad that most of the ingredients are now pretty to find. Julia taught us how to live by teaching us how to cook.
most ... chocolate 70% or better ... is simple ... whipping cream or heavy cream 15% or better ... eggs ... well if you cant find eggs get out of the desert ... vanilla extract ... is simple even fresh vanilla bean is easy to find ... an orange liqueur .. Grand Marnier IS an Orange liqueur ... all purpose flour (I always use red rose as it is the best for desserts) and can be used in place of cake flour (the difference being it has added baking powder and baking soda) if you cant find baking powder ... get cream of tartar and baking soda ... and mix 1/4tsp cream of tartar and 1/4 cup of baking soda ... and you have baking powder ... myself I ignore the soda and just use the best ... Magic baking powder ... and if I need more vigorous bubbles I add a touch of soda water for the liquid ...
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baking soda bubbles hard and fast ... baking powder doesnt because the cream of tartar limits the reactions and slows it down ..
WOW does that ever look fantastically GOOD!!!!
Definitely a delicious dessert and not really that difficult to make if you buy the ladyfingers. One bit of advice I would offer is to skip the coffee unless you really want a strong coffee flavor. I was expecting it to be a background flavor but instead it is the primary flavor. I pulled a double shot for the coffee. Maybe that was my mistake.
Great stuff. One take wonder
Larger beater as possible . 🧨👌
it makes a difference ... use the standard one most kitchens have and your whisking for 30 minutes to an hour to get the peaks ... use one up to half the size of the bowl and your done in 10 to 15 minutes max ...
I made this with store bought ladyfingers and it was quite delicious, though I'm not much of a chocolate fan. Next time I will do a berry cream and liqueur.
I had an aunt named Charlotte Malakoff!😘😘😜
Aaaand, Tiramisu takes a beating.
A tubful of orange liqueur, half a pound of butter, melted chocolate, and a gluttonous lashing of whipped cream! Now I ask you, who is going to criticize your lady fingers after a heavenly mouthful like that?
The beater on that mixer was still dirty from the lady finger batter when she went down to make the filling. I know what the time this was made people weren't as concerned about raw eggs as they are now
Can you buy unlined copper now?
Oh yes. They aren't cheap (about $150 for a good one made in France; Mauviel is a good brand) but they'll last a lifetime and then some. Just search for "copper bowl" and make sure it doesn't have anything on the inside.
Producer gets in the way.
How did they miss that?
Her show was so low budget they never stopped tape or did retakes. You never (or rarely) see transitions, lap dissolves or fades to black.
@@robertdoherty2001 Actually, I believe it was broadcast live. What we're seeing are kinescopes.
Don't know if anyone grew up on Mr. Rogers' Neighborhood in the early years but the 1st 3 seasons had many of these glitches, Mostly boom mic shadows.
I would just make the filling and serve it with ladyfingers.
Even the typeface of the title is ever-so-slightly 'French'.
Start with flour, end with flour.
How can you call yourself the French chef when you were born in California
She learned in France. She cooked a la Francaise
At the last minute the producers had to think up a very short title for the tv schedule in the newspaper. They could have used the title of the book which Child co-wrote with her two friends “Mastering the Art of French Cooking” but it’s not a brief one.
ladyfingers in British English: boudoir. savoy or even funeral [sic] biscuits. In Portuguese, palitos la reine...
also known as Biscotti ...
@@kaboom-zf2bl ladyfingers are not biscotti
@@londonlady1966 no they are not ... similar ... the difference being one is crunchy and soft center the other hard toast like ... but size and use are EXACTLY the same ... most people have an idea what bscotti looks like and where it gets used ... few even know what a lady finger is properly