Le Marquis Au Chocolate | The French Chef Season 3 | Julia Child
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- เผยแพร่เมื่อ 7 ต.ค. 2024
- Julia Child whips up a noble French dessert cake filled with butter cream and glazed with chocolate.
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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Get More Julia Child on PBS:
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Facebook: / pbsdistribution.org
I laughed harder than I should have at her "separating eggs" joke
Same.
That joke is so old, it's got great grandkids.
I think it was her deadpan sudden delivery. A hint of what she must have been like in private…
Running the batter up to the top of the pan to avoid a hump in the finished product is a prime example of her wonderful knack with informative and helpful asides. "And that makes lovely licking, that bowl. I'll just take a little bit as I go to the oven..." Pure Julia gold! Thank you, ma'am, for permission to eat raw batter! A treat for the cook is never out of line!
A real workout beating the egg whites. I did it manually when I was young and had almost forgotten. Great muscle building.
Always enjoy when crew members accidentally stray into the frame.
I will always enjoy episodes when Julia bakes.
That cute little revere ware (?) saucepan that she melted the chocolate with coffee in. I haven’t seen one of those in ages. I think the whole set was about fifty dollars. :). This was in pre-Teflon days.
Near the end the picture blacks-out and at 1st I thought something was wrong on my end and then I remembered early PBS. Ah yes, the ‘60’s 😅
Think the episode ended that way?
@MIKECNW I agree with you. It just made me chuckle at remembering how things sometimes went wrong on live TV.
@@aliciaholborn6748 Notice the arm of a crewman as the credits were rolling.
I love how she makes unwanted bowls etc disappear behind the worktop.
I love her ❤
I just made this for a bake sale fundraiser, it was a hit! And indeed, the creme au beurre is to die for. I didn't have rum or kirsch on hand so I used a little Heering instead. It held up just fine in the NYC heat, so the Italian meringue I had attempted (and failed at miserably) was ultimately unnecessary.
Thank you very much for these. They make me happy!
I never thought this recipe would be featured.
tres bon
Bon a petite dear Julia🍰
She's making and eggcellent joke this episode
My big question for this show is what do they do with all the prepared food? Do the crew get to eat it? This question applies to this show, and any other cooking show of a similar format.
Think so.
Doubt it would go to waste.
My mother made “butter cream” using crisco. 🤮🤮🤮. I never knew why she called it butter cream until I saw how it is supposed to be made.
❤❤❤💛💛🧡🧡💚💚💙💙
My picture went black😮
it's a shame these are VHS taped reruns
Yaaay! First comment! What a cake!
Why is she called the French Chef...or is that just the name of the show? She was born and raised in the US(along with her parents & so on...). Was she trained in France maybe? Or is it just in relation to the types of food she does...? And yes, I know who she is. Just wondering about the name now.
She trained in France.
(1) She trained in France when her husband was assigned to the diplomatic corp in France. While there she learned French Style cooking (ala Escoffier) and opened her cooking school.
(2) She brought these teachings back to the US and pitched the idea of Teaching US home cooks about French cooking to PBS. The rest (as the say) is history.
(3) She also acted as a courier/spy for the US and carried messages to/from the French Resistance
@@behringerm she was not a spy, she wrote things down for the spies, basically. also, doing a show was never her goal, she spent 12 years writing and perfecting a book with her co-author, then when she was asked to do a promotion for her book on television, she wanted to do a cooking demonstration for the audience. Her show was borne from that.
Put
I hate to play spoiler I remember one
episode with the Yule log from a DVD