Send those that complain to tic too if they want something quick. We watch to learn. Cooking is suppose to be fun not hurried. Take your time. Those of us who want to learn don’t mind. Those who complain don’t want to learn, you couldn’t satisfy them anyway.
What I like about you chef is you don't talk down to your audience, a highly regarded Michelin Star chef with the common touch who enjoys his work and is a pleasure to learn from, Merry Christmas my friend
How in 73 yrs did i not known you could make butter cream with sweetened condensed milk and omit confectionery sugar. Thank you, thank you❤ I love meringues and how to make mushrooms is such a cool trick. My daughters favorite is a crushed peppermint log. I will be using your sponge and buttercream on the next one i bake. I am so thankful i found your channel this week. I have a lot of catching up from the beginning. My husband ask, why i am smiling or laughing? I tell him i just found the greatest and funniest chef in the world. Your videos truly make my day and make my heart and face smile🥰
@@darlenesmith4309 Are you still having trouble? Recipe Ingredients -- For The Meringue Mushrooms • 2 large Egg Whites, no trace of yolks • 1/2 cup Granulated Sugar • 1 pinch Salt • 1/4 tsp Cream of Tartar • 1 oz Dark Chocolate - melted For the Cake Batter: • 7 Eggs, separated • ½ cup Sugar, divided in two ¼ cups • ¼ cup plus 3 tablespoons, 1.8oz Cake Flour • 4 tablespoons Cocoa Powder • 1 pinch Salt • 1 tablespoon Pure Vanilla Extract For the Orange Butter Cream: • 2 oz good quality White Chocolate, melted • 8 oz Sweet Butter, softened out of refrigerator for al least 4 to 5 hours • ½ cup 10 X Powdered Sugar (Chef uses 7 oz Condensed Milk instead) • 1 teaspoon Pure Vanilla Extract • 1 zest of Orange grated with a microplane • 1 pint Strawberries chopped • 1 pinch Salt For the Dark Chocolate Butter Cream: • ¼ cup Cocoa Powder • 4 oz good quality Dark Chocolate, melted • 12 oz Sweet Butter softened out of refrigerator for at least 4 to 5 hours • 7 oz Condensed Milk • 1 teaspoon Pure Vanilla Extract • ½ cup 10 X Powdered Sugar • 1 pinch Salt Recipe Instructions -- Make The Meringue Mushrooms • Preheat Oven to 275°F / 135°F. • Line a large baking sheet with parchment paper. • In the bowl of your mixer, beat the egg whites until the yellowing color turn white, add sugar, salt and cream of tartar and beat until the eggs are glossy and to a firm pic. • Using a pastry bag fitted with a 3/8" round tip. Pipe 12 stem and 12 caps like the chef did in the video. • Bake for about 45 minutes until they are dry and let them cool on paper completely to room temp. • Dust the tops and stems lightly with cocoa powder. • Transfer them to an airtight container at room temp, not in the refrigerate. Make the Cake: • Preheat Oven to 425˚ • Clean and cut the strawberries into small dice and let them drain in a stainless-steel strainer or a colander. • In your CLEAN mixer, beat 7 egg whites and 1/4 cup of sugar until soft peaks form (DO NOT OVER-BEAT). Transfer to a glass or stainless steel bowl and reserve at room temp. • In a separate glass bowl, SIFT the flour, cocoa powder and salt. • Line an 11" x 17" Jelly Roll / Sheet Pan with buttered parchment paper. • In your cleaned mixer bowl, combine 7 egg yolks, vanilla and the remaining ¼ cup sugar. Whisk for approximately 5 to 7 minutes until the eggs are pale yellow and thickened. Add the flour mixture and mix for one minute until well blended. Fold in the reserved beaten egg whites GENTLY, DO NOT OVER-MIX. • Spread the mixture in the bowl onto the Jelly Roll / Sheet Pan and bake for 10 minutes, or until the cake is springy to touch or it begins to pull away from the sides of the pan. • Take immediately out of the jelly roll pan and let cool. Leave the parchment paper underneath. Make the Orange Butter Cream: • Melt the white chocolate in the microwave for 10 to 15 seconds about 4 to 5 times each, no more than 10 to 15 seconds each time. In a mixing bowl, place the softened butter (not melted, just very soft) and mix it until pale white. Add the 10X sifted powdered sugar or the condensed milk and mix until well blended. Add orange zest, vanilla and white chocolate. Make the Dark Chocolate Butter Cream: • Melt the chocolate in the microwave for 10 to 15 seconds about 4 to 5 times each, no more than 10 to 15 seconds. In a mixing bowl, place the softened butter (not melted, just very soft) and mix it until pale white. Add the 10X sifted powdered sugar, cocoa powder, condensed milk, vanilla and mix until well blended. Add chocolate and mix well. Build the Log: • Cover the entire surface of the cake with an even layer of the orange butter cream. Sprinkle the chopped strawberries. Using the parchment paper as an aid, roll the cake on the long side, tight as a log and Refrigerate. • Let the Cake / Roulade cool in the fridge for at least a couple hours. • Coat the outside of the Cake / Roulade with the dark chocolate butter cream.
My French mother use to make this every Christmas. La Buche de Noel was always the epic conclusion to our Christmas dinner. She would make a base out of thick cardboard and cover the board with aluminum foil. The buche was then constructed on that board. She also sprinkled a generous amount of Grand Marnier unto the cake before to roll it. You brought back a lot of very nice memory with your cake. Thank you!
24:30 "Now, for those of you that don't want to use butter,..." [stops mid-sentence to express his utter disapproval]. I laughed out loud for way too long after that. I'm still cracking up as I write this. Love Chef Jean-Pierre! I don't ever want to get that look from him. LOL! EDIT: Now, the screenshot is my wallpaper.
This is my best guess for the recipe (based on the great Chef’s other recipe, plus what he says in the video). Cake batter: 7 eggs (separated), cream of tartare (never can get hold of this, so always skip it), 1/4 cup cake flour + 3 tablespoons (50g total), 50g cocoa powder, 1 tsp vanilla extract, 100g sugar (divided into two). Orange butter cream: 60g white chocolate, 225g butter, 1/2 tin condensed milk (200g), tsp vanilla extract, zest of one orange. Chocolate butter cream: 340g butter, 50g cocoa, 200g condensed milk (other half the tin), 100g sugar, 115g dark chocolate Also, massive thanks to Chef Jean-Pierre - you’re absolutely awesome :)
Thank you for taking the time to list all the ingredients. That’s very sweet of you. Also, Every recipe we feature on the channel can easily be downloaded following a link underneath each video when you click “show more” or you can also find them on our website at in www.chefjeanpierre.com All recipes on the website should have metric and imperial measurement ! 😊👍🙏❤️
Before I had to move into a nursing 🛌home, I alternated: one year a Buche de Noel🪵, the next a Croquembouche🔼. So much fun making those long, thin strands of spun sugar by draping them between the backs of 2 wooden chairs. Had to be fast🏃, no hesitation! Which meant lots of hot buttered rum, of course🧈🍵😂. Sorry about your friend, Chef. Lost my wonderful husband in May. This will be my first Christmas without him after 55 years.
Chef had me laughing talking about the soft and hard peaks. You can see the look on his face that he was trying to keep the dirty jokes to himself. Love it!
Hello Chef! I am so happy you are showing us how to make this Buche de Noel. This is what I was going to make for Christmas dinner dessert . A real French Canadian tradition here as well. Joyeux Noel Chef Jean Pierre!
I made this as a birthday cake and my boys loved it, as did I! Didn't turn it into a log, just a roll. 220c is toooo hot a oven (maybe just mine), my sponge burnt, didn't taste the burnt at all, which was a save, it did crack as I was rolling it; couldn't tell it was cracked after icing it or after slicing it, it was absolutely beautiful to look at and to eat. I brought 500g butter (how we buy it in my country), thinking that's more than enough - which wasn't enough I found out on the day, so I just compromised, using less in both butter creams, I did use more in the chocolate even though less than what was required. Our country only sells 395g condensed milk, you couldn't tell that less was used. Since its summer here my butter was melting as I was making the butter cream (around 25c in my home), then when I tried to ice the sponge, it wasn't working as it was just too soft, so popped it in the freezer for a little while which helped. Once made couldn't keep it on bench, so popped it in fridge while I papered party food. Once we got to the birthday cake the butter cream was solid, not soft like icing - it certainly tasted very good. I would definitely make it again :D
40 minutes video,,, how cool is that... never felt bored to watch you chef,, hi to your team behind the scene..by the way you are 30k subscribers to 1M, i hope you make some special recipe to celebrate 1M subscribers, hope everybody agree with me, 👍💖
I am a HUGE Emeril Lagasse fan and watched HUNDREDS of the various iterations of his cooking shows. He was entertaining and a real joy to watch. But Chef Jean-Pierre, "my friends" is right up there! If the food network hadn't given up on cooking shows for silly contests, I'd recommend they sign this guy up for a live cooking show!
Who can ever forget the great Julia Childs and her Buche de Noel?! I have watched this being made countless times and I have never seen one really look clean and like a yule log...Chef Pierre did it! It looks lovely!! I have never and doubt I ever will make this I have no baking skill but I love to see it!!!! TY!!! 🎅🤶🌲
I made this recipe for Christmas Dinner dessert yesterday- mushrooms and all!!! It was the talk and toast of the evening! The strawberries in the roll were perfect! The little kids, as I suspected, were in awe of the whole layout. I put the branch to the side instead of on top for transport purposes. I will be making it for Christmas's yet to come!!!! It tasted out of this world!!
🎄Seeing Chef Jean-Pierre create this beautiful thing LIVE on FB on Saturday was extra special and a lot of fun! I hope there will be more ‘live’ events in the future! Thank you, Chef!💕
Thanks Chef for helping me step up my cooking. My adult children are starting to take notice of the food the old man is serving them during the holidays. All the best to you. Merry Christmas
Making a Bûche de Noël is a French Canadian tradition for me, right down to making my own marzipan and all decorations by hand. It takes time but for those of us who enjoy cooking and baking, we make time. Joyeux Noël chef and a happy holiday season to all 🎅
I made a yule log cake yesterday. So good. But it was not exactly like his. For the filling it had a coconut pecan icing like most people put on a german chocolate cake. But I did use his cake recipe. Wonderful cake. A couple minutes after I took it out of the oven, I flipped it out onto a tea towel and removed the parchment and rolled up the cake, as that does work a heck of a lot better warm. Then I made the chocolate buttercream and waited for cake to cool. It does cool surprisingly fast.
A French Chef with a winsome personality reminds me of my dearly departed friend and mentor, Paul Champagne- brilliant and talented ! I was merely his apprentice in in 1982, r.i.p. Paul ! Merci Mon Cher Ami !
2/2/23....Yes it was Amazing, by an Amazing guy.....loved Chef Jean-Pierre.....he was the best and made his baking fun....he had me cracking up in this video like so many others.....so sorry to lose such a wonderful guy as he......but God needed him in his baking dept.... enjoy your baking Chef, you will be remembered for yrs. & yrs.....a Fav. of mine for sure, only I found you much too late, but so glad I got to see you baking in the real on YT....and still can enjoy seeing you, only it brings tears now & then.....Love ya big guy.....Best Baker ever.....😋😇😍🤣
Chef, I absolutely love you! I love your commentary! The wonderful references to butter, salt adding a little je ne sais quoi - I love it! Thank you for making my day!
Thank you Chef Jean-Pierre. Your Christmas log is a good source of inspiration and ideas. I have been doing this several times and this is what I have changed in your recipe. First, we french people don't put too much buttercream because the cake becomes very heavy on your stomach and difficult to digest. Second the biscuit, should be a little bit soaked with some syrup (1 :1 water and sugar) plus a little bit (1 tablespoon) of grand mariner or any other other alcohol that you should put at the end while the syrup is still boiling to get the alcohol evaporated. If the cake is dry, it gets difficult to swallow. Third, if you put fruit in your log, it will last less longer and spoil quicker. Besides that Thank you again for sharing your recipe. I have made it and it is good. Cannot wait for tomorrow
Your not nuts, your one of the very few cooking channels that actually know what they are doing. I don’t understand how most of the cooking channels have any subscribers, because they are flying by the seat of their pants.
Excellent, excellent and wonderful, delicious dessert my dear friend chef Jean Pier Thank you very much for sharing this wonderful and interesting video
Anyone else think the ovens look like a giant robot head? Chef Jean Pierre really makes these dishes look easy which is the true sign of talent! Merry Christmas sir, and God bless America indeed!
Fabulous recipe and excellent instructions! Chef, I love your terminology! You are a joy to watch and there is no way your videos can be too long! Thank you for this recipe. I would NEVER have considered making this before your brilliant teaching video. I am going to try this for Christmas! Merry Christmas to you and yours! And to Jack - Merry Christmas and thanks for your great camera work!
Génial les champignons!! Toute la famille fut impressionnée. Les enfants ont adorés de les faires et lors du souper de Noël, les grands-parents, oncles, et tantes ne croyaient pas que c'était fait maison.
12:08 chef just cast as spell over the cake… See I knew you were Magic!! 😜😂😂 I love his boyish enthusiasm. It is so endearing. You can see how much he loves what he is doing and how excited he is for the cake!!
I am your Pilipina Asian subscriber living in France,I looove and so much joy every time watching you because of your finesse and accent French English, Thank you Chef Jean to show how to make Buche de Noel with easy mushroom design to make,you gave me an idea for our dessert on Christmas and I am sure my French Son in-law will love this. Bonne Fêtes Chef! 🎉🎄🍾🥂
Merry Christmas Chef JP. I am compelled to tell you how much joy have brought me again this year. Wishing you and yours a very special Holiday Season. 🤶🎄
Fabulous! My Belgian mother used to buy one every Christmas back in India! What memories of this fabulous dessert. My dream was to make one. Merci, JP!
OKAY!!!!! I've seen a LOT of cakes in my 49 years ...... but I've NEVER seen anything like this! That is AWESOME chef!!!! 😃👋👋👋👋👋👋👋👋👋👌Also, sorry for your loss, R.I.P. chef Rob 🙏Merry Christmas to you and yours chef!!!
#RIPChefRob - thanks for the Buche de Noel recipe. Thank you Chef Jean-Pierre and Jack for this great detailed video. I have watched several Buche de Noel recipes online but none with this much attention to detail. Thank you Jack for all the close ups and great camera work. Just a reminder Chef that I am really hoping you can show us a proper shortbread recipe for Christmas 2023.
ha ha... some of us long time subscribers say 'this guy is a nut' .... and that is why we watch... you make cooking fun and attainable. with delicious results
I made several of your recipes for Thanksgiving! My family was so impressed. The sausage dressing is a new family favorite. And the rum raisins are on the shelf. Made a bread pudding with rum raisin (I call them drunken raisins) drizzle. Such an amazing meal. Thank you Chef Jean-Pierre!!
Merry Christmas, Chef! I can't tell you how much joy you bring to me and how much I learn by watching your videos. You take the scare factor out of baking, giving me the courage to try these things on my own. Thank you for your generosity!
I love this guy! He is so fun! The world needs more of this positive, motivating influence. I'm so excited that I'm now off to make budda...his way though...easier than a churn
@Chef Jean-Pierre. You bring such vibrancy and energy to your videos. It always lifts my spirits and puts a smile on my face. Plus, we're learning so much from you. Thank you for sharing your skills and talents with us. You're making such a big difference in this world. 🙏👨🍳💌🎄
So,e things are more fun to EAT than make, and to me, this is one of them. I love it when others make it and then share it with me. Your’s looks just lovely, by the way and I can tell you love what you do. That’s magical.
OMG, you outdid yourself on this desert! Please create more fabulous deserts for us? I’m not a fan of baking, but I love to watch you create. Always fabulous. Happiest of Holidays!
Today has been a tough day for me, but I knew you would make me feel better. And this gorgeous dessert and your charm have redeemed my day!! Merry Christmas to you and your family as well!
If I had a family to bake for, then I'd make one of these in a heartbeat. It looks delicious! Love Chef's reactions when he tastes the goodies he just made. 🤗
Don't let a non existant family (or any other reason) be the excuse for not making such things! Make it for yourself! Injoy yourself! Invite friends and neighbors! Or even put it in the freezer and injoy once again some time later! You yourself are worth being treated with such goodies! 🥰
Thank you Chef. My brother learned how to make this while he attended Loyola in New Orleans. He made it for our family for Christmas and I was mesmerized as a child. It was delicious! Have a wonderful holiday and I look forward to more CJP in 2023.
Just made this tonight with my daughter, let me tell you "Friends" your family will love you for this treat, mushrooms were a bit of a challenge, make sure your meringue is stiff. Also I could have given them more than 45mins as they were still a bit soft in the middle, also the mushrooms are very delicate, so handle with extreme care! Thank you chef and your team, Merry Xmas and have a happy New Year!
Merry Christmas to you and Jack as well. Thank you for an amazing year full of joy and fun while cooking with Chef JP. You are my inspiration and I am dearly and deeply grateful to have you in my life.
Gorgeous! I think I'll make this. Probably not this year, but definitely next year.
19 วันที่ผ่านมา
Did this Bûche last year, the only thing I changed was adding some chocolate chips in the log by my kid's demand, it was soooo good! I got so many compliments on it, doing it again this year!
Merry Christmas to you Chef and everyone who helps put these amazing vids out for us all to see! Loved the look on your face when you said about those who dont want to use butter, that was EPIC!!
Send those that complain to tic too if they want something quick. We watch to learn. Cooking is suppose to be fun not hurried. Take your time. Those of us who want to learn don’t mind. Those who complain don’t want to learn, you couldn’t satisfy them anyway.
24:30 that face of shock and disgust, just over the thought that someone would not use butter makes this channel one of the best.
What I like about you chef is you don't talk down to your audience, a highly regarded Michelin Star chef with the common touch who enjoys his work and is a pleasure to learn from, Merry Christmas my friend
How in 73 yrs did i not known you could make butter cream with sweetened condensed milk and omit confectionery sugar. Thank you, thank you❤ I love meringues and how to make mushrooms is such a cool trick. My daughters favorite is a crushed peppermint log. I will be using your sponge and buttercream on the next one i bake. I am so thankful i found your channel this week. I have a lot of catching up from the beginning. My husband ask, why i am smiling or laughing? I tell him i just found the greatest and funniest chef in the world. Your videos truly make my day and make my heart and face smile🥰
🙏🙏🙏❤️
@@ChefJeanPierrethe recipe link for Buche de Noel is not working. Help!
@@darlenesmith4309 Are you still having trouble?
Recipe Ingredients --
For The Meringue Mushrooms
• 2 large Egg Whites, no trace of yolks
• 1/2 cup Granulated Sugar
• 1 pinch Salt
• 1/4 tsp Cream of Tartar
• 1 oz Dark Chocolate - melted
For the Cake Batter:
• 7 Eggs, separated
• ½ cup Sugar, divided in two ¼ cups
• ¼ cup plus 3 tablespoons, 1.8oz Cake Flour
• 4 tablespoons Cocoa Powder
• 1 pinch Salt
• 1 tablespoon Pure Vanilla Extract
For the Orange Butter Cream:
• 2 oz good quality White Chocolate, melted
• 8 oz Sweet Butter, softened out of refrigerator for al least 4 to 5 hours
• ½ cup 10 X Powdered Sugar (Chef uses 7 oz Condensed Milk instead)
• 1 teaspoon Pure Vanilla Extract
• 1 zest of Orange grated with a microplane
• 1 pint Strawberries chopped
• 1 pinch Salt
For the Dark Chocolate Butter Cream:
• ¼ cup Cocoa Powder
• 4 oz good quality Dark Chocolate, melted
• 12 oz Sweet Butter softened out of refrigerator for at least 4 to 5 hours
• 7 oz Condensed Milk
• 1 teaspoon Pure Vanilla Extract
• ½ cup 10 X Powdered Sugar
• 1 pinch Salt
Recipe Instructions --
Make The Meringue Mushrooms
• Preheat Oven to 275°F / 135°F.
• Line a large baking sheet with parchment paper. • In the bowl of your mixer, beat the egg whites until the yellowing color turn white, add sugar, salt and cream of tartar and beat until the eggs are glossy and to a firm pic. • Using a pastry bag fitted with a 3/8" round tip. Pipe 12 stem and 12 caps like the chef did in the video. • Bake for about 45 minutes until they are dry and let them cool on paper completely to room temp. • Dust the tops and stems lightly with cocoa powder. • Transfer them to an airtight container at room temp, not in the refrigerate.
Make the Cake:
• Preheat Oven to 425˚
• Clean and cut the strawberries into small dice and let them drain in a stainless-steel strainer or a colander. • In your CLEAN mixer, beat 7 egg whites and 1/4 cup of sugar until soft peaks form (DO NOT OVER-BEAT). Transfer to a glass or stainless steel bowl and reserve at room temp. • In a separate glass bowl, SIFT the flour, cocoa powder and salt. • Line an 11" x 17" Jelly Roll / Sheet Pan with buttered parchment paper. • In your cleaned mixer bowl, combine 7 egg yolks, vanilla and the remaining ¼ cup sugar. Whisk for approximately 5 to 7 minutes until the eggs are pale yellow and thickened. Add the flour mixture and mix for one minute until well blended. Fold in the reserved beaten egg whites GENTLY, DO NOT OVER-MIX. • Spread the mixture in the bowl onto the Jelly Roll / Sheet Pan and bake for 10 minutes, or until the cake is springy to touch or it begins to pull away from the sides of the pan. • Take immediately out of the jelly roll pan and let cool. Leave the parchment paper underneath.
Make the Orange Butter Cream:
• Melt the white chocolate in the microwave for 10 to 15 seconds about 4 to 5 times each, no more than 10 to 15 seconds each time. In a mixing bowl, place the softened butter (not melted, just very soft) and mix it until pale white. Add the 10X sifted powdered sugar or the condensed milk and mix until well blended. Add orange zest, vanilla and white chocolate.
Make the Dark Chocolate Butter Cream:
• Melt the chocolate in the microwave for 10 to 15 seconds about 4 to 5 times each, no more than 10 to 15 seconds. In a mixing bowl, place the softened butter (not melted, just very soft) and mix it until pale white. Add the 10X sifted powdered sugar, cocoa powder, condensed milk, vanilla and mix until well blended. Add chocolate and mix well.
Build the Log:
• Cover the entire surface of the cake with an even layer of the orange butter cream. Sprinkle the chopped strawberries. Using the parchment paper as an aid, roll the cake on the long side, tight as a log and Refrigerate. • Let the Cake / Roulade cool in the fridge for at least a couple hours. • Coat the outside of the Cake / Roulade with the dark chocolate butter cream.
@ thank you!
My French mother use to make this every Christmas. La Buche de Noel was always the epic conclusion to our Christmas dinner. She would make a base out of thick cardboard and cover the board with aluminum foil. The buche was then constructed on that board. She also sprinkled a generous amount of Grand Marnier unto the cake before to roll it. You brought back a lot of very nice memory with your cake. Thank you!
My mum did likewise, even going so far as to make an entire winter scene on the board sometimes. Mum loved to bake. R.I.P. Mum
I was thinking grand marnier would be a good addition😄
Grand Marnier paired with Buche de Noel: excellent!
This chef is absolutely hilarious and very talented. I’ve been cooking for years and I have learned so many things from watching his videos. Love him.
Literally laffed when He said ...eat the whole thing. I hope He meant that slice(ha-ha).
29:09 is one hilarious moment
Edit: of him saying
We are going to leave it in 3 different ways
Do you know his name lol?
@@robertakerman3570 39:53 😊 39:53
He’s hilarious 😂
24:30 "Now, for those of you that don't want to use butter,..." [stops mid-sentence to express his utter disapproval].
I laughed out loud for way too long after that. I'm still cracking up as I write this. Love Chef Jean-Pierre! I don't ever want to get that look from him. LOL!
EDIT: Now, the screenshot is my wallpaper.
This is my best guess for the recipe (based on the great Chef’s other recipe, plus what he says in the video). Cake batter: 7 eggs (separated), cream of tartare (never can get hold of this, so always skip it), 1/4 cup cake flour + 3 tablespoons (50g total), 50g cocoa powder, 1 tsp vanilla extract, 100g sugar (divided into two).
Orange butter cream: 60g white chocolate, 225g butter, 1/2 tin condensed milk (200g), tsp vanilla extract, zest of one orange.
Chocolate butter cream: 340g butter, 50g cocoa, 200g condensed milk (other half the tin), 100g sugar, 115g dark chocolate
Also, massive thanks to Chef Jean-Pierre - you’re absolutely awesome :)
Thank you for taking the time to list all the ingredients. That’s very sweet of you. Also, Every recipe we feature on the channel can easily be downloaded following a link underneath each video when you click “show more” or you can also find them on our website at in www.chefjeanpierre.com
All recipes on the website should have metric and imperial measurement ! 😊👍🙏❤️
Before I had to move into a nursing 🛌home, I alternated: one year a Buche de Noel🪵, the next a Croquembouche🔼. So much fun making those long, thin strands of spun sugar by draping them between the backs of 2 wooden chairs. Had to be fast🏃, no hesitation! Which meant lots of hot buttered rum, of course🧈🍵😂. Sorry about your friend, Chef. Lost my wonderful husband in May. This will be my first Christmas without him after 55 years.
I hope this magnificent man makes it to a million subs before the year is out!
The best cake masseuse on TH-cam!
That face, "for those of you that don't want to use butter... 😮" Haha! What a good time this channel is.
Chef had me laughing talking about the soft and hard peaks. You can see the look on his face that he was trying to keep the dirty jokes to himself. Love it!
He did that in the eggnog video as well. LOL.
right after the mixer came on the counter
tried this recipe but soft peak was not easier to incorporate
I love this man ❤😅
Traduzir todas as receitas ou em português o em FRANCÊS
Hello Chef! I am so happy you are showing us how to make this Buche de Noel. This is what I was going to make for Christmas dinner dessert . A real French Canadian tradition here as well. Joyeux Noel Chef Jean Pierre!
Wow
Absolument!! I wanted to make one too and here is my wish fulfilled 😊merci chef Jean-Pierre!
Another Canadian here, saw this video, now I gotta make it for Christmas dinner, thank you chef Pierre!
I made this as a birthday cake and my boys loved it, as did I! Didn't turn it into a log, just a roll.
220c is toooo hot a oven (maybe just mine), my sponge burnt, didn't taste the burnt at all, which was a save, it did crack as I was rolling it; couldn't tell it was cracked after icing it or after slicing it, it was absolutely beautiful to look at and to eat.
I brought 500g butter (how we buy it in my country), thinking that's more than enough - which wasn't enough I found out on the day, so I just compromised, using less in both butter creams, I did use more in the chocolate even though less than what was required.
Our country only sells 395g condensed milk, you couldn't tell that less was used.
Since its summer here my butter was melting as I was making the butter cream (around 25c in my home), then when I tried to ice the sponge, it wasn't working as it was just too soft, so popped it in the freezer for a little while which helped. Once made couldn't keep it on bench, so popped it in fridge while I papered party food. Once we got to the birthday cake the butter cream was solid, not soft like icing - it certainly tasted very good.
I would definitely make it again :D
Gosh, that looks amazing. This man is such a treasure, and his production team are equally wonderful.
I love to his guy. He is the Keith Floyd of French cooking.
Thank you! 🙏
40 minutes video,,, how cool is that... never felt bored to watch you chef,, hi to your team behind the scene..by the way you are 30k subscribers to 1M, i hope you make some special recipe to celebrate 1M subscribers, hope everybody agree with me, 👍💖
Thanks! I made this last year and it blew away the folks at work during a potluck gathering. It was perfect
Thank you very much!! You are a rock star! ❤️👍🙏
40 minutes of pure cooking enjoyment and Chef Pierre. What more could you ask for. ❤
I am a HUGE Emeril Lagasse fan and watched HUNDREDS of the various iterations of his cooking shows. He was entertaining and a real joy to watch. But Chef Jean-Pierre, "my friends" is right up there! If the food network hadn't given up on cooking shows for silly contests, I'd recommend they sign this guy up for a live cooking show!
Who can ever forget the great Julia Childs and her Buche de Noel?! I have watched this being made countless times and I have never seen one really look clean and like a yule log...Chef Pierre did it! It looks lovely!! I have never and doubt I ever will make this I have no baking skill but I love to see it!!!! TY!!! 🎅🤶🌲
My mom used to make a Buche de Noel every year. I always got to help decorate. This brought back wonderful memories.
زيارة من المغرب 🇲🇦 لقناتك المتميزة بواصفاتك لأكثر من رائعة شيف انا من عشاق واصفاتك❤❤❤❤❤
Cooking is always fun, I have fun wowing people with my cooking
I made this recipe for Christmas Dinner dessert yesterday- mushrooms and all!!!
It was the talk and toast of the evening!
The strawberries in the roll were perfect!
The little kids, as I suspected, were in awe of the whole layout.
I put the branch to the side instead of on top for transport purposes.
I will be making it for Christmas's yet to come!!!! It tasted out of this world!!
How cool is that!! I will have to try it sometime myself.
🎄Seeing Chef Jean-Pierre create this beautiful thing LIVE on FB on Saturday was extra special and a lot of fun! I hope there will be more ‘live’ events in the future! Thank you, Chef!💕
His live FB event was fantastic. I hope he and Jack do more live events on FB and YT.
I don’t care what anyone says about Chef Jean-Pierre, I appreciate his genius. 😊
Dear Jean Pierre, Merry Christmas, I just presented this cake to my family and we loved it .. Thank you so much ...
Thanks Chef for helping me step up my cooking. My adult children are starting to take notice of the food the old man is serving them during the holidays. All the best to you. Merry Christmas
Making a Bûche de Noël is a French Canadian tradition for me, right down to making my own marzipan and all decorations by hand. It takes time but for those of us who enjoy cooking and baking, we make time. Joyeux Noël chef and a happy holiday season to all 🎅
"The granulated stuff, I can squeeze them! ....but I don't want em" lol. Delightful as always
I made a yule log cake yesterday. So good. But it was not exactly like his. For the filling it had a coconut pecan icing like most people put on a german chocolate cake. But I did use his cake recipe. Wonderful cake. A couple minutes after I took it out of the oven, I flipped it out onto a tea towel and removed the parchment and rolled up the cake, as that does work a heck of a lot better warm. Then I made the chocolate buttercream and waited for cake to cool. It does cool surprisingly fast.
A French Chef with a winsome personality reminds me of my dearly departed friend and mentor, Paul Champagne- brilliant and talented ! I was merely his apprentice in in 1982, r.i.p. Paul !
Merci Mon Cher Ami !
A million subs are just around the corner chef! These awesome videos and your teaching style are the reason.
2/2/23....Yes it was Amazing, by an Amazing guy.....loved Chef Jean-Pierre.....he was the best and made his baking fun....he had me cracking up in this video like so many others.....so sorry to lose such a wonderful guy as he......but God needed him in his baking dept.... enjoy your baking Chef, you will be remembered for yrs. & yrs.....a Fav. of mine for sure, only I found you much too late, but so glad I got to see you baking in the real on YT....and still can enjoy seeing you, only it brings tears now & then.....Love ya big guy.....Best Baker ever.....😋😇😍🤣
My Goodness! Those mushrooms are absolutely adorable.
Chef, I absolutely love you! I love your commentary! The wonderful references to butter, salt adding a little je ne sais quoi - I love it! Thank you for making my day!
I forgot! Merry Christmas everyone!
⛄🎄Merry Christmas 🎄⛄
Thank you Chef Jean-Pierre. Your Christmas log is a good source of inspiration and ideas. I have been doing this several times and this is what I have changed in your recipe.
First, we french people don't put too much buttercream because the cake becomes very heavy on your stomach and difficult to digest.
Second the biscuit, should be a little bit soaked with some syrup (1 :1 water and sugar) plus a little bit (1 tablespoon) of grand mariner or any other other alcohol that you should put at the end while the syrup is still boiling to get the alcohol evaporated. If the cake is dry, it gets difficult to swallow.
Third, if you put fruit in your log, it will last less longer and spoil quicker.
Besides that Thank you again for sharing your recipe. I have made it and it is good. Cannot wait for tomorrow
Your not nuts, your one of the very few cooking channels that actually know what they are doing. I don’t understand how most of the cooking channels have any subscribers, because they are flying by the seat of their pants.
Thank you! 🙏🙏🙏😊
Excellent, excellent and wonderful, delicious dessert my dear friend chef Jean Pier
Thank you very much for sharing this wonderful and interesting video
Sorry for your loss Chef JP. Thank you for sharing a personal connection to the dish. Means alot.
Anyone else think the ovens look like a giant robot head? Chef Jean Pierre really makes these dishes look easy which is the true sign of talent! Merry Christmas sir, and God bless America indeed!
Fabulous recipe and excellent instructions! Chef, I love your terminology! You are a joy to watch and there is no way your videos can be too long! Thank you for this recipe. I would NEVER have considered making this before your brilliant teaching video. I am going to try this for Christmas! Merry Christmas to you and yours! And to Jack - Merry Christmas and thanks for your great camera work!
Incredible work. Thanks Chef.
RIP Chef Rob. I'm sorry for your loss Chef Jean-Pierre.
This is the "Piece de Resistance" of the Christmas feast! Thank you for this!
La pièce de résistance is generally the meat in the middle of the meal, not the dessert in France even in Noël.
This requires lot of skills and creativity. Chef is being humble when he says child can do this. This is not easy.
Génial les champignons!!
Toute la famille fut impressionnée. Les enfants ont adorés de les faires et lors du souper de Noël, les grands-parents, oncles, et tantes ne croyaient pas que c'était fait maison.
12:08 chef just cast as spell over the cake… See I knew you were Magic!! 😜😂😂 I love his boyish enthusiasm. It is so endearing. You can see how much he loves what he is doing and how excited he is for the cake!!
Those mushrooms are awesome!! They looked extremely real,... bruises dirt, and the open vail... Wow!!!
I am your Pilipina Asian subscriber living in France,I looove and so much joy every time watching you because of your finesse and accent French English, Thank you Chef Jean to show how to make Buche de Noel with easy mushroom design to make,you gave me an idea for our dessert on Christmas and I am sure my French Son in-law will love this. Bonne Fêtes Chef! 🎉🎄🍾🥂
This is a REAL Chef showing you his tricks ...... not a Tv Chef Jean is Amazing
Merry Christmas, Chef. This is magnificent. Jack, thank you for your great work bringing chef's talents to us.
Wow! Thank you, Chef!!!! We all love you!!
New subscribers think your nuts? Old subscribers think your nuts too, but we love your channel
Merry Christmas Chef JP. I am compelled to tell you how much joy have brought me again this year. Wishing you and yours a very special Holiday Season. 🤶🎄
5 seconds after filming, Chef went over near the sink, and ate the extra buttercream, before the cameraman got a chance. 😂
Such a good soul!
Fabulous! My Belgian mother used to buy one every Christmas back in India! What memories of this fabulous dessert. My dream was to make one. Merci, JP!
Wow, this looks amazing!!! You're the best JP! Thanks for inspiring and entertaining us!!!
OKAY!!!!! I've seen a LOT of cakes in my 49 years ...... but I've NEVER seen anything like this! That is AWESOME chef!!!! 😃👋👋👋👋👋👋👋👋👋👌Also, sorry for your loss, R.I.P. chef Rob 🙏Merry Christmas to you and yours chef!!!
#RIPChefRob - thanks for the Buche de Noel recipe.
Thank you Chef Jean-Pierre and Jack for this great detailed video. I have watched several Buche de Noel recipes online but none with this much attention to detail. Thank you Jack for all the close ups and great camera work. Just a reminder Chef that I am really hoping you can show us a proper shortbread recipe for Christmas 2023.
Thank you 🙏
ha ha... some of us long time subscribers say 'this guy is a nut' .... and that is why we watch... you make cooking fun and attainable. with delicious results
JP does it again, another winner! You could a whole week of just baking.
I made this yesterday. People were blown away by this desert. Thank you Chef Jean-Pierre!
I made several of your recipes for Thanksgiving! My family was so impressed. The sausage dressing is a new family favorite. And the rum raisins are on the shelf. Made a bread pudding with rum raisin (I call them drunken raisins) drizzle. Such an amazing meal. Thank you Chef Jean-Pierre!!
Merry Christmas, Chef! I can't tell you how much joy you bring to me and how much I learn by watching your videos. You take the scare factor out of baking, giving me the courage to try these things on my own. Thank you for your generosity!
No Christmas party is complete without a Yule Log Cake!
Thank you for sharing this receipe, chef! 👍 Merry Christmas!
If I can pull this off on Christmas day to bring to my sister's house for dessert, all the little kids are going to be in awe!
Man you are not nuts.You are genious in the kitchen! Chef du chefs ! Capo di tutti cappi!
I love this guy! He is so fun! The world needs more of this positive, motivating influence. I'm so excited that I'm now off to make budda...his way though...easier than a churn
Thank you chef for sharing your childhood with us.
@Chef Jean-Pierre. You bring such vibrancy and energy to your videos. It always lifts my spirits and puts a smile on my face. Plus, we're learning so much from you. Thank you for sharing your skills and talents with us. You're making such a big difference in this world. 🙏👨🍳💌🎄
So,e things are more fun to EAT than make, and to me, this is one of them. I love it when others make it and then share it with me. Your’s looks just lovely, by the way and I can tell you love what you do. That’s magical.
OMG, you outdid yourself on this desert! Please create more fabulous deserts for us? I’m not a fan of baking, but I love to watch you create. Always fabulous. Happiest of Holidays!
Thanks! I enjoy your videos and have learned so much! Wish I’d known about you years ok, ok decades!! 🤣 Merry Christmas Chef Jean Pierre🎄❤️
Thank you Jennifer 😊
@@ChefJeanPierre my pleasure! Just a tiny show of my appreciation. 🤗 Now, adding a big hug and some butter 🧈 😉
Chef Jean, I like you for you 😊. I’m a Chef in training. In my 3rd semester of culinary school and I love it! So far GPA status is a 4.0 .
Why do Want to go through my screen and eat it all !! Amazing work , thanks Chef
Yule celebration treat very yummy homemade from scratch ❤
Today has been a tough day for me, but I knew you would make me feel better. And this gorgeous dessert and your charm have redeemed my day!! Merry Christmas to you and your family as well!
You're OUR nut and we love you! Keep being you! Buon Natale, Chef!!
OMG Those mushrooms are to die for! Thank you for your precious tutorials ! This is wonderful.
Beautiful cake! I want to make it with raspberries, and some pistachio powder as moss.
Loved watching this during the live session.
If I had a family to bake for, then I'd make one of these in a heartbeat. It looks delicious! Love Chef's reactions when he tastes the goodies he just made. 🤗
Don't let a non existant family (or any other reason) be the excuse for not making such things! Make it for yourself! Injoy yourself! Invite friends and neighbors! Or even put it in the freezer and injoy once again some time later! You yourself are worth being treated with such goodies! 🥰
@@rome0610 Hi 👋 How are you doing today??
Thank you Chef. My brother learned how to make this while he attended Loyola in New Orleans. He made it for our family for Christmas and I was mesmerized as a child. It was delicious! Have a wonderful holiday and I look forward to more CJP in 2023.
Best video yet on this channel..
Legendary!
very good tips, my mother in law who is french used to make for Xmas, now I make it for my husband who loves it and mee too!
An excellent massaged cake, maestro! Looks fantastic.
Just made this tonight with my daughter, let me tell you "Friends" your family will love you for this treat, mushrooms were a bit of a challenge, make sure your meringue is stiff. Also I could have given them more than 45mins as they were still a bit soft in the middle, also the mushrooms are very delicate, so handle with extreme care! Thank you chef and your team, Merry Xmas and have a happy New Year!
A wonderful bûche de Noël, with an accompaniment of some magic mushrooms. You must serve this up with some cognac!
Absolutely BEAUTIFUL cake Chef! Have a Merry Christmas, and CONGRATULATIONS on getting to almost 1 MILLION subs!!! Talent rises to the top quickly!
Merry Christmas to you and Jack as well. Thank you for an amazing year full of joy and fun while cooking with Chef JP.
You are my inspiration and I am dearly and deeply grateful to have you in my life.
OMG!!!! That was hilarious!!! Soft peaks, hard peaks!!! Chef you are awesome!!!!
I see the grater, oh boy oh boy, he's gona say it! Them DingDongs! Happy and blessed holydays everyone!
Gorgeous! I think I'll make this. Probably not this year, but definitely next year.
Did this Bûche last year, the only thing I changed was adding some chocolate chips in the log by my kid's demand, it was soooo good! I got so many compliments on it, doing it again this year!
🍄Just Brilliant thank you chef Jean.. the mushrooms are the icing on the cake for me, have always had a soft spot for them! ❤
Looks lovely Chef. Merry Christmas!😎 Nice thumb tool.
Merry Christmas to you Chef and everyone who helps put these amazing vids out for us all to see! Loved the look on your face when you said about those who dont want to use butter, that was EPIC!!