Dear Chef Walter, Your crème brûlée tutorial was outstanding! The step-by-step guidance and helpful hints made the process seem accessible and enjoyable. I especially appreciated the attention to detail regarding mold selection and oven temperature. As a fan of traditional Mexican desserts, I'm familiar with Jericalla, but I'm eager to explore the richness of crème brûlée. Your expertise has inspired me to try this recipe at home and delight my guests with a stunning dessert. Thank you again!
I like the double layer of caramel it looks like it really seal the whole thing . Like for the cordon bleu I always do a double layer of breadcrumbs coating .
This was so educative!! I'm French-Canadian and I have been looking for a recipe that brings my childhood memories back with difficulty! Any guidance on adding other liquids e.g. fruit purée, would it dilute the dairy and fats too much?
Hi Jessyca, thanks for your message and great to hear you liked it😉 Regards adding other liquids and flavors you need to consider two things It can not be a liquid that is too acidic as it will split/ break/ curdle the cream ( sour fruits) and a good ratio is 30-40 percent of the liquid amount ( 60-70 percent cream- 40-30 percent) other liquid abs in that case you have to use real double cream to keep the fat content high. Flavorings are easier such as coffee ( instant coffee) Nutella pistachio paste or glamour essences or spices and you can apply them like the vanilla . With sour fruits like raspberries etc I recommend you use the custard for a lemon tarte ( see my lemon tarte video ) and cook it the same way as the creme brûlée . Hope that helps 😉
@@WalterTruppTheChefsTable Thanks so much for your answer. It makes a lot of sense. I'll be experimenting according to your guidance! This was my first video I watched from you. I'll visit your channel and get to know your content more. Thank you 🙏🙏🙏
Great idea! Yes that would round up the flavors and activate the salty and sour flavour receptors on your tongue . Very good thinking…… should have thought about it myself 😉😁
Hi Domas I was talking Celsius ( being outside the US) so I think it would be around 266 degrees Fahrenheit Hope it works out well and have a nice weekend 😉
Walter, this was a amazing video. The entire video. The use of still pictures, the people and locations and the story,the history of this dish. Well done. Then the tie in with how to make this dish and the wonderful tips. I'm wondering could this dish be served to give a special effect using a flambe without being to over the top? Or would that perhaps damage it or be to unsafe? Either way this is a fantastic video. Now you need to work on that thumbnail. Not sure what to suggest here. You need something that gets folks attention and in that way the algorithms attention. But once they get here this is the kind of video that should hold their attention and get them to subscribe. By the way your production is great also. If I was there or you hear I'd be getting out a bottle of something really good to drink to celebrate this with. Sir, have a great day.🌤😁👍🔥
Thank you Victor Hope all is well on your end Must be an amazing time of the year over there Down here winter is almost here so weather is a bit miserable so good suggestion by you to get some wine out 😉 Yes I need to keep working on getting the algorithms attention and hopefully one day it will click Thank you for your feed back Walter
@@WalterTruppTheChefsTable don't put everything on the algorithm. You need to remember it has people in mind also. The picture on the thumbnail looked great but maybe needs better words to get folks and the AI attention. The video itself was great. And it's going to take awhile with what your currently doing. I have suggested before that you drop a few names. Like what you cooked for the Queen of England. Other celebrities you cooked for, what dishes they had and how to make those dishes. Those names will grab folks AND the AI attention. Here's another tip I have noticed folks do in their videos. Occasionally for a few seconds have the camera looking at you from the side of you for a few seconds. With you still looking forward. This appears to give viewers feel like they are there with you. Just do this a few times per video. FYI, we are experiencing one of the coldest and wettest springs on record. Most of the country is very hot but not in the Pacific Northwest. My gardening is falling behind. Hard to get motivated to go outside, it's like a very prolonged winter. And I'm concerned it's going to finally break and go right to blistering hot. Our salmon returns so far this year are looking very promising so I hope to fill one of my freezers this year. Stay safe and enjoy the day. 🌤👍
Here's your homework assignment. Check out channels that are doing well. Look at several channels. Look closely at their thumbnails. How they look, how they get folks attention, etc. Sometimes they are referred to as "click bait" because they get people's attention so as to "click" and checkout their channel. I hope this helps.
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Dear Chef Walter,
Your crème brûlée tutorial was outstanding! The step-by-step guidance and helpful hints made the process seem accessible and enjoyable. I especially appreciated the attention to detail regarding mold selection and oven temperature.
As a fan of traditional Mexican desserts, I'm familiar with Jericalla, but I'm eager to explore the richness of crème brûlée. Your expertise has inspired me to try this recipe at home and delight my guests with a stunning dessert.
Thank you again!
Thanks Juan , never tried jericalla, need to check it out . Hope you have a nice weekend 😉
Wow, I can not thank you enough. I appreciate sharing all those details. Thank you so much 😊😊
Thank you and I am glad you got some value out of it
Have a nice weekend 😉
I'm loving your introduction and background of the dessert...really informative...thank you so much
Thank you and appreciate your comment
Hope you having a great day 😉
@@WalterTruppTheChefsTable 🫶🏻🫶🏻🫶🏻 you just made me want to make some Creme Brulee myself ☺️
Fantastic! Thanks for sharing this. Can't wait to try this. What a great idea to caramalize the sugar before, simply brilliant.
Thank you 😊
This makes a lot of sense and I have to try it right now! 😅 Thank you 🙏🏼💯
Thank you 😊
Will be making this. Thanks Chef.
Good luck 😉
I like the double layer of caramel it looks like it really seal the whole thing . Like for the cordon bleu I always do a double layer of breadcrumbs coating .
This was so educative!! I'm French-Canadian and I have been looking for a recipe that brings my childhood memories back with difficulty! Any guidance on adding other liquids e.g. fruit purée, would it dilute the dairy and fats too much?
Hi Jessyca, thanks for your message and great to hear you liked it😉
Regards adding other liquids and flavors you need to consider two things
It can not be a liquid that is too acidic as it will split/ break/ curdle the cream ( sour fruits) and a good ratio is 30-40 percent of the liquid amount ( 60-70 percent cream- 40-30 percent) other liquid abs in that case you have to use real double cream to keep the fat content high.
Flavorings are easier such as coffee ( instant coffee) Nutella pistachio paste or glamour essences or spices and you can apply them like the vanilla .
With sour fruits like raspberries etc I recommend you use the custard for a lemon tarte ( see my lemon tarte video ) and cook it the same way as the creme brûlée . Hope that helps 😉
@@WalterTruppTheChefsTable Thanks so much for your answer. It makes a lot of sense. I'll be experimenting according to your guidance! This was my first video I watched from you. I'll visit your channel and get to know your content more. Thank you 🙏🙏🙏
Thanks for the amazing recepe! What do you think about adding a pinch of salt and lemon zest?
Great idea! Yes that would round up the flavors and activate the salty and sour flavour receptors on your tongue . Very good thinking…… should have thought about it myself 😉😁
Amazing!
Thanks!😊
Creme Brûlée my favorite ❤😊
Hey Linda
Did you try the meatballs ?
Hope all is well 😉
@@WalterTruppTheChefsTable yes funny you should ask made them yesterday 🥰👍 they were great 👍
I would be interested in the school what is the name
Hi Lyn , I am in Australia 😉
Hi Walter, what should be the oven temperature for cooking creme brulee? You mentioned 125-130F, but it seems way to low
Hi Domas
I was talking Celsius ( being outside the US) so I think it would be around 266 degrees Fahrenheit
Hope it works out well and have a nice weekend 😉
First 🔥
Walter, this was a amazing video. The entire video. The use of still pictures, the people and locations and the story,the history of this dish. Well done. Then the tie in with how to make this dish and the wonderful tips. I'm wondering could this dish be served to give a special effect using a flambe without being to over the top? Or would that perhaps damage it or be to unsafe? Either way this is a fantastic video. Now you need to work on that thumbnail. Not sure what to suggest here. You need something that gets folks attention and in that way the algorithms attention. But once they get here this is the kind of video that should hold their attention and get them to subscribe. By the way your production is great also. If I was there or you hear I'd be getting out a bottle of something really good to drink to celebrate this with. Sir, have a great day.🌤😁👍🔥
Thank you Victor
Hope all is well on your end
Must be an amazing time of the year over there
Down here winter is almost here so weather is a bit miserable so good suggestion by you to get some wine out 😉
Yes I need to keep working on getting the algorithms attention and hopefully one day it will click
Thank you for your feed back
Walter
@@WalterTruppTheChefsTable don't put everything on the algorithm. You need to remember it has people in mind also. The picture on the thumbnail looked great but maybe needs better words to get folks and the AI attention. The video itself was great. And it's going to take awhile with what your currently doing. I have suggested before that you drop a few names. Like what you cooked for the Queen of England. Other celebrities you cooked for, what dishes they had and how to make those dishes. Those names will grab folks AND the AI attention. Here's another tip I have noticed folks do in their videos. Occasionally for a few seconds have the camera looking at you from the side of you for a few seconds. With you still looking forward. This appears to give viewers feel like they are there with you. Just do this a few times per video. FYI, we are experiencing one of the coldest and wettest springs on record. Most of the country is very hot but not in the Pacific Northwest. My gardening is falling behind. Hard to get motivated to go outside, it's like a very prolonged winter. And I'm concerned it's going to finally break and go right to blistering hot. Our salmon returns so far this year are looking very promising so I hope to fill one of my freezers this year. Stay safe and enjoy the day. 🌤👍
Here's your homework assignment. Check out channels that are doing well. Look at several channels. Look closely at their thumbnails. How they look, how they get folks attention, etc. Sometimes they are referred to as "click bait" because they get people's attention so as to "click" and checkout their channel. I hope this helps.
Thanks Victor
Will do