Put the eggs on a bed of caramelised onion before enclosing in puff pastry, and you end up with what we call an egg puff, a tasty treat that's found in bakeries all over South India.
Bon Soir Stephane, it's Mike Florence. I've really enjoyed the Egg Adventure and making all your egg recipes from recent videos. This is such a helpful video which makes so many authentic French sauces possible. Your Supreme Sauce with Mushrooms is a great way to get going which I look forward to making. Grand Merci Encore Stephane. A Bientot et Salut, Mike.
OMG that is so beautiful. One thing I so often appreciate about this channel is you make food which is not only superb in taste, but is also so beautiful. Thank you.
I love this channel so damn much- you aren't interested in just throwing recipes at people, you're really invested in making sure we understand the principles behind French cuisine and I love it. Much love from Minnesota, even though the last French people through here were les Voyageurs!
Stephane! I just made chicken pot pies and have leftover puff pastry (and a fridge full of eggs). I can't wait to try this. Tomorrow. For sure. In fact, I'm going to go to bed early (here in Los Angeles) so I can get to this faster. 🥰
What a cracking light supper. Excellent seeing chefs encourage using up random leftovers in the fridge or pantry. A texture variation with the same ingredients can be to make loose French style (wet) scrambled egg & fill the pastry parcel with that, & the egg curds will stiffen up a bit during the pastry cooking stage. You could also put some finely chopped herds or even mushroom through the scramble for extra flavour & texture. Though I like the presentation of your version as you get the strata of the slightly jammy egg yolk, then the egg white & then the outer pastry. A nice surprise when someone cuts into it.🥚
Bravo bravo, bellissima lezioncina sull'utilizzo delle uova!! Anche la salsa passo a passo, ottima dimostrazione! Domani (ho tutto in frigo) la provo!!
As good as this egg dish looked, the highlight of the video was the refresher on a basic french sauce and how to change the very basic form into many variations.
Quite shocking that a youtube channel with Academy in the title, and being French, did not make its own pastry ... that is the one technical bit here. That's the sort of thing I do on my amateur channel ! Are you just a bloke with a French accent trying to make money on youtube ? If they find out they will send you over here to England as a punishment :-)
Oh, shut up ffs; he has videos showing how to make puff pastry. You obviously didn't watch the video, or take in that all the ingredients were already in his fridge and getting to their sell be date. Peut-etre, vous et un rosbif...
I suppose you throw most of the mushrooms away. I guess French cooking was catering to the upper class who never worked a day in their lives and so just ate baby food
Put the eggs on a bed of caramelised onion before enclosing in puff pastry, and you end up with what we call an egg puff, a tasty treat that's found in bakeries all over South India.
Oh yum that sounds wonderful!
sounds like a great addition
That sounds lovely thanks for sharing that I'll try it yummmmm
Bon Soir Stephane, it's Mike Florence. I've really enjoyed the Egg Adventure and making all your egg recipes from recent videos. This is such a helpful video which makes so many authentic French sauces possible. Your Supreme Sauce with Mushrooms is a great way to get going which I look forward to making. Grand Merci Encore Stephane. A Bientot et Salut, Mike.
thanks 👍🙂
OMG that is so beautiful. One thing I so often appreciate about this channel is you make food which is not only superb in taste, but is also so beautiful. Thank you.
I love this channel so damn much- you aren't interested in just throwing recipes at people, you're really invested in making sure we understand the principles behind French cuisine and I love it. Much love from Minnesota, even though the last French people through here were les Voyageurs!
really happy to hear you enjoy the channel 👍🙂
Wow, that looks just incredible. I'm going to discuss it with my Chef at cooking school and then make it on my own. Thanks for this one!
tha will be interesting let me know how it goes 🙂🙂👨🍳
I will always be interested in a French eggs recipes, but from TFCA? Let's go!
Yummm that looks delice I'm going to try it with someone's suggestion with caramelised onions how nice to have an egg without bread
Oh, I’m certainly going to try this one!
I thought the same thing you did when I first heard this described. But after watching your video...WOW! Now I have to make this! 🙂
That looks delicious I need to try that
I am Ketovore, but still love to watch you cooking and explain everything. See you in next video 😊
This looks so good. I'm going to do a a variation of this instead of the faux eggs benedict I make for New Year's morning. Beautiful presentation.
Thank you, thank you!
That turned out beautifully! Also, thanks for the tip about boiling eggs in the strainer🙂
Can't wait to try it. Seems very versatile recipe.
Stephane! I just made chicken pot pies and have leftover puff pastry (and a fridge full of eggs). I can't wait to try this. Tomorrow. For sure. In fact, I'm going to go to bed early (here in Los Angeles) so I can get to this faster. 🥰
That looks fantastic. Perfect dinner.
This looks elegant and delicious!
That looks amazing, I'll definitely make some time to try it
Very cool, thanks!
Awesome recipes....thanks. God bless ya
I can't wait to try this!
Looks delicious ❤👍
A very nice looking egg recipe. Cheers, Stephane! 👍👍✌️
Another extremely good presentation!
👍👍
I just chewed through the screen of my cellphone...
This...is...happening...for breakfast tomorrow...❤
I'm going to make this for my vegetarian daughter the next time she comes to visit! Thank you for an 'eggscellent' series!!
Wow....thank you....delicious
What a cracking light supper. Excellent seeing chefs encourage using up random leftovers in the fridge or pantry.
A texture variation with the same ingredients can be to make loose French style (wet) scrambled egg & fill the pastry parcel with that, & the egg curds will stiffen up a bit during the pastry cooking stage. You could also put some finely chopped herds or even mushroom through the scramble for extra flavour & texture. Though I like the presentation of your version as you get the strata of the slightly jammy egg yolk, then the egg white & then the outer pastry. A nice surprise when someone cuts into it.🥚
Thanks so much❤
Excellent! 🤌
Perfect!
Quite a bit of work but I save this for Christmas or when I have guests.
PS : I have the same approach as you regarding eggs.
Merci bien !
OMG.... this is hands down my favorite channel. I've learned so much and have made amazing dishes because of you. Thank you! I'm making this next.
thanks a lot 🙂
Thanks
thanks so much for supporting the channel
Yes, it is simple now, but can you imagine having to make puff pastry before you can get breakfast?
Oh noes I love the egg recipes! Oh I love mushrooms! You peeled the mushrooms. Oh no I would never bother with that step.
AUX ŒUFS, CITOYENS!!!!
12:52 அட! முட்ட பப்சு 😍😍
Bravo bravo, bellissima lezioncina sull'utilizzo delle uova!!
Anche la salsa passo a passo, ottima dimostrazione!
Domani (ho tutto in frigo) la provo!!
Neat... I was going to guess ten sauces.
As good as this egg dish looked, the highlight of the video was the refresher on a basic french sauce and how to change the very basic form into many variations.
Thanks for this great recipe. Must try… a bit of warning though, never cut anything on your baking mat!
What size of sauce pan did you use for the sauce? Would love to find one that size.
24 cm 👍
@@FrenchCookingAcademy not 2 quart or something?
Like Wellington steak!
I'm surprised you didn't use a French whisk.
Cook this for a lady and you’ll win her heart
15 minutes in the oven at what temperature ?
200 C. or 392 (400)F. @ 9:10 mark.
"We're gonna do an eggercise."
1:35 what a loaded question… “how many sauces can you make from those ingredients?” And then your first sauce needs ingredients not shown 😅
At least six...
👍
Tedious & time-consuming to prepare, but looks good ! 🤠
if you use a simple mornay or white sauce making the eggs is a breeze
Quite complicated
Pourquoi le racisme envers les champignons? 😮
I can tell you've never made this or eaten this before...
I wouldn't call this "simple" but rather fussy and time consuming.
Some of us think it's worth the effort.
1900s wasn't that long ago.
true 🙂🙂
Quite shocking that a youtube channel with Academy in the title, and being French, did not make its own pastry ... that is the one technical bit here. That's the sort of thing I do on my amateur channel !
Are you just a bloke with a French accent trying to make money on youtube ? If they find out they will send you over here to England as a punishment :-)
Oh, shut up ffs; he has videos showing how to make puff pastry. You obviously didn't watch the video, or take in that all the ingredients were already in his fridge and getting to their sell be date. Peut-etre, vous et un rosbif...
I suppose you throw most of the mushrooms away. I guess French cooking was catering to the upper class who never worked a day in their lives and so just ate baby food
absolutely not ❤