My late brother had told me about the time he watched Julia film her The French Chef show LIVE! And schedule a one hour show. Apparently, the producers had the bright idea to film her live for New Year’s Eve. And, since it was NYE, the one of the producers decided to make sure that Julia had champagne to sip during the show & to keep her glass full. This becomes important in a bit. She gets to the dessert portion of the show, dear Julia was becoming very tipsy. As the dessert was simple she says, “Now you just throw all this shit together!” On PBS, Live! 😉
I'll never forget the time I was catering a wedding. The patissieres turned up with a croquenbouche, and as they carried it in the gate it slid off the board and smashed onto the paving! They had about 3 hours to make a whole new croquenbouche, while we were left trying to hose all the custard off the pavers before the guests arrived. They did it, everyone was totally wowed by the cake, and all in all it was an amazing wedding.
Yes. Hot oil also. You must rinse thoroughly with water or the oil will continue to cook the skin. Wiping with a towel is not enough. Use water! Submerge the burn.
I made this recipe about 10 years ago for NYE dinner party at my house. It was glorious and a huge hit! ... and I am never doing it again. It. Was. A. Lot.!! I have since made the cheat version which involves premaid cream puffs I buy at COSTCO. Still glorious, still a hit and no nervous breakdown for me
I made it over 30 years ago for a baby shower that I was co-hosting and actually transported it to the event towering precariously on my antique glass cake pedestal. At age 28 I’d never made chou pastry before but I followed the recipe and it turned out perfectly and just like your experience- it was a huge hit! I’ve never made it again.
I made cream puffs, I tried three times. Because I wanted to see what would happen. But I learned that you actually need to use half and half or plain milk for the pastry because heavy cream doesn't actually work. But it was really fun. This would be something to try because I am just that crazy
@@mariawhite7337 I've never once seen anyone even suggest using anything but milk, why would you think cream or half and half would work? Like genuine question, baking with cream is often a nightmare, cream and half and half are not interchangeable with milk when baking almost ever
Your videos are my new favorite thing. I am imagining you being my surgeon, for prostate removal. Me, anesthisized; you, looking up surgery in a medical book, and wondering, Is this a scalpel? Me, hobbling out later, as a woman with one leg and three eyeballs. And feeling satisfied.
Pâte à choux is a handy skill to have. Next year I suggest a Jenga tower of eclairs, but for now, thanks for a year of making Julia even more accessible.
The interesting thing about pate a choux, is that it really isn't hard to make! A friend and I made some once, and I couldn't believe how easy it was! We did not make the tower though. We filled with cream and drizzled with chocolate. LOVING your show! You're really good at it!! You're fun without all the extraneous talk about blah blah blah, like so many cooks do on you tube. You have fun, we have fun, but you get the job done without boring us to tears!
A brave chef you are, Jamie, that was a laborious recipe. I am completely satisfied having watched you tackle that one, a towering achievement. Pun intended
i watched this video this morning and it made me realize i had everything to make the choux puffs so i did (never have before) but i split the filling in half and kept one as is and the other i added instant coffee and cocoa powder and so far it’s already the best dessert (and attempt at one) i’ve had yet. the puffs are currently still in the oven, but im extremely hopeful. thanks for the motivation to make them and happy new year :-)
That is seriously impressive. I ordered one of these for my French friend”s baby shower. The pastry chef made it in the shape of a cradle. So d’lish! And festive!
If you mix the eggs into the dough when it's too hot they will cook, but if you wait until the dough cools it will become too stiff. Julia never lets you win.
You put the dough in a stand mixer for like a minute, that's the modern way and makes the dough cool just enough the eggs won't cook. It's pretty lenient on both ends, you have plenty of time to pipe, esp in a hot kitchen as long as you're not Jamie and mix in the eggs within like 30 seconds of pulling it off the stove lol
I am beginning to want to take on more complex recipes. I love watching you execute these recipes from Julia Childs cookbook. Thank you it makes me laugh and it also gives me hope that I can do the same thing
Had two of these on the table for a debutante tea, they were barely touched so took them home and lived on cream puffs for days! These things are fabulous and really impressive looking, very Versailles.
Oh...you just don't know how much you remind me of my favourite Pastry Chef who unfortunately has passed away. Thank you for allowing me to laugh out loud at baking again. It's been a LONG time
Mad props to you for even trying this creation. I've only seen it a French events that were very special. I don't know anyone who even tried it at home.
Quite a few years ago I saw a Christmas special with Martha Stewart and Julia Child. They made this recipe…Martha and Julia had a competition to see who could do best. Martha’s looked stunning. Even the sugar webs were perfect, and the tower was perfectly shaped like a tall cone of cream puffs. Julia’s on the other hand was lopsided and the sugary webs were a mess. But somehow I liked Julia’s better. She had a sweet sense of humour about it. ☺️
You MUST find the Martha Stewart Living episode (decades old now) where Martha and Julia made a croquembouche. In typical show-off, hostess interruptus, ME ME ME style, not only did Martha barely let Julia get a word in, she cut the ends off a whisk and was flailing molten caramel at the towering pastry.
Perfect ending to another awesome year of videos!! Those cream puffs were beautiful! And, seriously - thanks for all of the work you put into everything. Your channel is by far my favorite and I really enjoy watching you cook. You’ve come a long ass way, you’re super fun to watch, and you never fail to teach me something and make me laugh at the same time. Happy New Year to you!! May 2022 be the best one yet!
Just found your channel today… I’m incapacitated with the flu and have been binging you all day. Bless you. You’ve helped so much. You have a new subscriber here! Love your realness with cooking… a lot of cooking shows are way to “clean” and have no frustration. You are awesome. Keep it up!!! 👏🏻
Croquenbouche or Leaning Tower Of Piaa-- whatever-- it was still glorious and your attempt solidified my resolve to never have to make one myself!! P.S. My Italian grandmother made one of these every year. The little balls were sprinkled with tiny little multicolored "jimmies" along with all the strands of caramel and it was perfection.
I’m familiar with the recipe, but I would never try it because it’s too involved. However, watching you have fun with it is making me rethink my stance. Thank you! As always, it’s a pleasure to watch your videos.
Loved your videos this past year and can't wait for the new ones. Thanks for all the giggles and here's hoping for more in 2022. Happy New Year to you and yours.
The darker the caramel the more bitter. Personally I love darker caramel... Especially on salty popcorn. That actually sounds really, really good right now.
I always switch the hot dough to a mixing bowl and use a handmixer to stir in the eggs. It cools the dough rapidly and your eggs wont scramble. Plus it's way faster.
OK Watched, now I need something sweet. Ya, what is with that dislike button now? Years back someone took a old whisk and cut off the bottom for the carnalized sugar. MS. Awesome Job
You did a fantastic job! That dish is a true work of art and takes great patience and precision! Wishing you a amazing and prosperous new year! You commented on one of my comments a few weeks ago, and it lightened my day! I had a contagious smile all day! Stay well!!
Back in the ‘60’s The Galloping Gormet made this on his show but he created a kind of a large walled container into which he filled with a cream based pudding. He made oodles of balls to do this but it wound up looking absolutely fabulous. Could be an idea to pull up his recipe and recreate the recipe. Very decadent and delicious looking. 🎂🎆🎂
I was thinking of the cream puff leftovers to use for either whip cream inside & drizzle chocolate on them. Or vanilla ice cream & chocolate drizzle. Maybe cut halfway in half to put the stuff inside. In Michigan (Detroit) we have a dessert called Hot Fudge (Sander’s brand) cream puff where you puff vanilla ice cream inside (or sandwiched between the “puff” that’s cut in half (& they are larger than these little puffs for this one) & put warmed up hot fudge poured on top. (There’s also a delicious Bittersweet Chocolate fudge topping, too. Yum!!) So, no worries of wasting all that delicious baking!
I remember making this for thanksgiving in high school. Everything but the caramel was ready by the time we sat down to eat, and I left the kitchen to pray. Of course I promptly forgot about the caramel until we started to smell it burning, and found it charred in the pot (RIP to that pot, nothing could be done but let it cool and throw it away). So no caramel, but still some pretty good cream puffs for dessert!
I really prefer whipped cream inside with the pralin like you made for another dessert. Bravo, Jamie!! Always have a bowl of ice water to cool the caramel and the caramel burns. Seriously painful. As you know.
Happy New Year! Funny, but visually, it looks strikingly similar to mix between chak-chak and baursak (fried dough balls, covered in light honey sirup, national dishes of bashkirs and tatars).
Good job! I make croquembouche a lot for New Year, Christmas or anytime I like Bruno Albouze for a recipe and guide to assembly. He made a praline nougatine base for the tower. Even I had a hard time with it - nailed it on my second try. I served it for NYE 2022. It was a hit!!!
Used to make a version of this when I worked for a catering company. Instead of using that super hot caramel as adhesive we’d use chocolate. We’d also use chocolate covered strawberries as a garnish then finish it off with a drizzle of white chocolate. You can make the cone out of a sheet of construction paper. Cover it with foil and there’s your tower.
You can always use the cream puffs or whatever the Twinkies that's why I did it before I made a tower of Twinkies with caramel it works it's the same thing kind of whichever you prefer I guess by cheated so I didn't have time
Just a tip! For some types of cooking - like to avoid the eggs cooking- try a metal pan. Ceramic pans take a little bit more time to get hot, so it takes a lot her time to get cooler
Lol Mise en place much? Read thru the recipe first? Thank you for this, I have wanted to make croquembouche for 30 years and now have to make it gluten free for my family. Watching yours may help save me.
My late brother had told me about the time he watched Julia film her The French Chef show LIVE! And schedule a one hour show. Apparently, the producers had the bright idea to film her live for New Year’s Eve. And, since it was NYE, the one of the producers decided to make sure that Julia had champagne to sip during the show & to keep her glass full. This becomes important in a bit. She gets to the dessert portion of the show, dear Julia was becoming very tipsy. As the dessert was simple she says, “Now you just throw all this shit together!” On PBS, Live! 😉
😂 I would love to watch that!
@@isabelled4871 so would I!
I love Julia
I'll never forget the time I was catering a wedding. The patissieres turned up with a croquenbouche, and as they carried it in the gate it slid off the board and smashed onto the paving! They had about 3 hours to make a whole new croquenbouche, while we were left trying to hose all the custard off the pavers before the guests arrived. They did it, everyone was totally wowed by the cake, and all in all it was an amazing wedding.
Caution: molten sugar doesn't just burn, it maimes.
True, that's how I got second degree burns on my hand when I was a child.. making caramel 😅
@@vikkiipele haha me three, glad to see some solidarity 😂
Yes. Hot oil also. You must rinse thoroughly with water or the oil will continue to cook the skin. Wiping with a towel is not enough. Use water! Submerge the burn.
Kitchen grade napalm.
Next time use things to dip into the napalm sugar syrup stuff.
Look up the great molasses flood of 1919
I made this recipe about 10 years ago for NYE dinner party at my house. It was glorious and a huge hit! ... and I am never doing it again.
It. Was. A. Lot.!!
I have since made the cheat version which involves premaid cream puffs I buy at COSTCO. Still glorious, still a hit and no nervous breakdown for me
Oh good idea
I made it over 30 years ago for a baby shower that I was co-hosting and actually transported it to the event towering precariously on my antique glass cake pedestal. At age 28 I’d never made chou pastry before but I followed the recipe and it turned out perfectly and just like your experience- it was a huge hit! I’ve never made it again.
I made cream puffs, I tried three times. Because I wanted to see what would happen. But I learned that you actually need to use half and half or plain milk for the pastry because heavy cream doesn't actually work. But it was really fun. This would be something to try because I am just that crazy
@@mariawhite7337 I've never once seen anyone even suggest using anything but milk, why would you think cream or half and half would work? Like genuine question, baking with cream is often a nightmare, cream and half and half are not interchangeable with milk when baking almost ever
His whole approach to the pastry cream was a mess. Proportions were way off, and it must have tasted of uncooked flour.
Your videos are my new favorite thing. I am imagining you being my surgeon, for prostate removal. Me, anesthisized; you, looking up surgery in a medical book, and wondering, Is this a scalpel? Me, hobbling out later, as a woman with one leg and three eyeballs. And feeling satisfied.
I actually laughed out loud at this. Anti-Surgeon!…. would be cancelled after the first episode.
That took a crazy turn out of no where 😂
I laughed so much at this that I had to pause the video.
Warped, but brilliant.
Aw, it's nice to see your wife giving you a treat! I bet she really has been enjoying your cooking forays!
It was such a sweet moment and his little ‘thank you’ was so endearing hehe
Pâte à choux is a handy skill to have. Next year I suggest a Jenga tower of eclairs, but for now, thanks for a year of making Julia even more accessible.
ROFL!
Love this show! Finally someone else who talks and curses while they cook 🤣
A Charlie Brown croquembouche!!! It’s adorable!!!
It looks like it belongs in Whoville. I think it's adorable.
It does! 😂
@@antichef when will Kristy be sampling your creations again?
The interesting thing about pate a choux, is that it really isn't hard to make! A friend and I made some once, and I couldn't believe how easy it was! We did not make the tower though. We filled with cream and drizzled with chocolate. LOVING your show! You're really good at it!! You're fun without all the extraneous talk about blah blah blah, like so many cooks do on you tube. You have fun, we have fun, but you get the job done without boring us to tears!
A brave chef you are, Jamie, that was a laborious recipe. I am completely satisfied having watched you tackle that one, a towering achievement. Pun intended
OMG, I have always wanted to make this recipe and this has cured me of that notion. A burn on a burn! I was dying!
This channel gives me confidence in both buying kitchen implements, and also never wanting to use them.
Dear god I got so nervous when he started handling the caramel barehanded when it was that hot… and then he proved my worries correct 😂
Awww She is so sweet bringing you a drink.
You could also use a finger dampened with cold water to tap down the peaks (or little hats, as I like to think of them as) on the profiteroles.
i watched this video this morning and it made me realize i had everything to make the choux puffs so i did (never have before) but i split the filling in half and kept one as is and the other i added instant coffee and cocoa powder and so far it’s already the best dessert (and attempt at one) i’ve had yet. the puffs are currently still in the oven, but im extremely hopeful. thanks for the motivation to make them and happy new year :-)
How did it turn out?
@@felisyaalaudina5140 I wonder if we’ll ever find out
That is seriously impressive. I ordered one of these for my French friend”s baby shower. The pastry chef made it in the shape of a cradle. So d’lish! And festive!
My closed captioning tells me you’re making a “croakin’ boosh!” 😄🙋🏻♀️
If you mix the eggs into the dough when it's too hot they will cook, but if you wait until the dough cools it will become too stiff. Julia never lets you win.
You put the dough in a stand mixer for like a minute, that's the modern way and makes the dough cool just enough the eggs won't cook. It's pretty lenient on both ends, you have plenty of time to pipe, esp in a hot kitchen as long as you're not Jamie and mix in the eggs within like 30 seconds of pulling it off the stove lol
The dark souls of TV chefs
I am beginning to want to take on more complex recipes. I love watching you execute these recipes from Julia Childs cookbook. Thank you it makes me laugh and it also gives me hope that I can do the same thing
Had two of these on the table for a debutante tea, they were barely touched so took them home and lived on cream puffs for days! These things are fabulous and really impressive looking, very Versailles.
Oh...you just don't know how much you remind me of my favourite Pastry Chef who unfortunately has passed away. Thank you for allowing me to laugh out loud at baking again. It's been a LONG time
Beautiful! Her pastry cream recipe is very unusual. I worked at a bakery and we cheated…jello pudding made with cream instead of milk.
Good tip to know
can confirm that'll save your neck when the pastry creme breaks.
My son had this at their London wedding instead of cake, impressive and delicious!!
This is excellent! I love the croquembouche but never made one. Good job. 🙌🏼
Looking forward to next year 🍾💥😃
Going to make this to ring in 2024!!!
most satisfying cooking show. Thank you, Anti-Chef. Makes really daunting projects like this look doable.
Had one instead of a wedding cake❣️ with little sugar violets and sugar floss
Mad props to you for even trying this creation. I've only seen it a French events that were very special. I don't know anyone who even tried it at home.
Quite a few years ago I saw a Christmas special with Martha Stewart and Julia Child. They made this recipe…Martha and Julia had a competition to see who could do best. Martha’s looked stunning. Even the sugar webs were perfect, and the tower was perfectly shaped like a tall cone of cream puffs. Julia’s on the other hand was lopsided and the sugary webs were a mess. But somehow I liked Julia’s better. She had a sweet sense of humour about it. ☺️
my mum used to make this on special occasions - never seen anyone else make it.
This was genuinely impressive !!
I'm actually smiling in pride for you. Good job.
You MUST find the Martha Stewart Living episode (decades old now) where Martha and Julia made a croquembouche. In typical show-off, hostess interruptus, ME ME ME style, not only did Martha barely let Julia get a word in, she cut the ends off a whisk and was flailing molten caramel at the towering pastry.
Perfect ending to another awesome year of videos!! Those cream puffs were beautiful! And, seriously - thanks for all of the work you put into everything. Your channel is by far my favorite and I really enjoy watching you cook. You’ve come a long ass way, you’re super fun to watch, and you never fail to teach me something and make me laugh at the same time. Happy New Year to you!! May 2022 be the best one yet!
Just found your channel today… I’m incapacitated with the flu and have been binging you all day. Bless you. You’ve helped so much. You have a new subscriber here! Love your realness with cooking… a lot of cooking shows are way to “clean” and have no frustration. You are awesome. Keep it up!!! 👏🏻
4:15 Look at you rocking that pastry bag! Achievement unlocked!
It is beautiful, I wish you Happy New Year. I think Julia would love you....she was delighted with humor.
Croquenbouche or Leaning Tower Of Piaa-- whatever-- it was still glorious and your attempt solidified my resolve to never have to make one myself!! P.S. My Italian grandmother made one of these every year. The little balls were sprinkled with tiny little multicolored "jimmies" along with all the strands of caramel and it was perfection.
I’m familiar with the recipe, but I would never try it because it’s too involved. However, watching you have fun with it is making me rethink my stance. Thank you! As always, it’s a pleasure to watch your videos.
Loved your videos this past year and can't wait for the new ones. Thanks for all the giggles and here's hoping for more in 2022. Happy New Year to you and yours.
Wow. Those are some beautifully uniform puffs! That's not so easy to do. :)
Another wonderful video.
You are a joy to watch. Happy New Year.
And Happy New Year to you too
The darker the caramel the more bitter. Personally I love darker caramel... Especially on salty popcorn. That actually sounds really, really good right now.
I think it looks amazing! Great job!!
And THAT’s why Julia said to form it around a conical sphere!!
I always switch the hot dough to a mixing bowl and use a handmixer to stir in the eggs. It cools the dough rapidly and your eggs wont scramble. Plus it's way faster.
Woo Hoo, Happy New Year Jamie...Come on 2022. Watching Right now.
OK Watched, now I need something sweet. Ya, what is with that dislike button now? Years back someone took a old whisk and cut off the bottom for the carnalized sugar. MS. Awesome Job
I’ve tried every recipes you’ve done, but I don’t know about this one!! It came out beautiful 🤩! Happy new year 🎊🎆
I'm a chef, and a fan of the anime One Piece, and I cannot see this dessert the same way after watching the Whole Cake Island Arch... 😁😁😁
Happy New Year to you and your beautiful wife! Cheers to good health and big success in 2022. This looks fabulous!
Love watching you cook. Great job...
Looked like a Croquem-jenga! Sweet!
I was almost going to attempt this for New Year's. I'm glad I didn't.
You did it !
💖💖💖 your cooking show
Very entertaining.!
A sugary cobweb of love!
I have made this. Twice! Do I get a badge? Second time I served the cream on the side for dipping. Very delicious!
You did a fantastic job! That dish is a true work of art and takes great patience and precision! Wishing you a amazing and prosperous new year! You commented on one of my comments a few weeks ago, and it lightened my day! I had a contagious smile all day! Stay well!!
I've missed your channel so sorry I've had ADD lately but now I get to bing watch you great!
Back in the ‘60’s The Galloping Gormet made this on his show but he created a kind of a large walled container into which he filled with a cream based pudding. He made oodles of balls to do this but it wound up looking absolutely fabulous. Could be an idea to pull up his recipe and recreate the recipe. Very decadent and delicious looking. 🎂🎆🎂
Jamie: I don't need fifty cream puffs, you know what I mean?
Me: Can't relate.
I was thinking of the cream puff leftovers to use for either whip cream inside & drizzle chocolate on them. Or vanilla ice cream & chocolate drizzle.
Maybe cut halfway in half to put the stuff inside.
In Michigan (Detroit) we have a dessert called Hot Fudge (Sander’s brand) cream puff where you puff vanilla ice cream inside (or sandwiched between the “puff” that’s cut in half (& they are larger than these little puffs for this one) & put warmed up hot fudge poured on top. (There’s also a delicious Bittersweet Chocolate fudge topping, too. Yum!!)
So, no worries of wasting all that delicious baking!
Good job Jamie
I remember making this for thanksgiving in high school. Everything but the caramel was ready by the time we sat down to eat, and I left the kitchen to pray. Of course I promptly forgot about the caramel until we started to smell it burning, and found it charred in the pot (RIP to that pot, nothing could be done but let it cool and throw it away). So no caramel, but still some pretty good cream puffs for dessert!
I’m honestly a Jamie’s wife stan at this point she’s so iconic every time she appears lol
I really prefer whipped cream inside with the pralin like you made for another dessert. Bravo, Jamie!! Always have a bowl of ice water to cool the caramel and the caramel burns. Seriously painful. As you know.
happy new years! Except this time it’s for 2023 🎉🙂
Happy New Year! Funny, but visually, it looks strikingly similar to mix between chak-chak and baursak (fried dough balls, covered in light honey sirup, national dishes of bashkirs and tatars).
Happy New Year Jamie! Great video, as usual. All the best in 2022.
Good job! I make croquembouche a lot for New Year, Christmas or anytime I like Bruno Albouze for a recipe and guide to assembly. He made a praline nougatine base for the tower. Even I had a hard time with it - nailed it on my second try. I served it for NYE 2022. It was a hit!!!
I loved this...
Used to make a version of this when I worked for a catering company. Instead of using that super hot caramel as adhesive we’d use chocolate. We’d also use chocolate covered strawberries as a garnish then finish it off with a drizzle of white chocolate. You can make the cone out of a sheet of construction paper. Cover it with foil and there’s your tower.
That honestly looks so delicious and beautiful.
Hi Jamie happy New Year. Sure glad I found your channel. All the best from your almost guelphenite friend
Happy new year to you and yours. 🥂🥳
Recent sub. So happy to see you’re using Julia’s books! Hope your ‘22 is excellent!
This one made me laugh😂 that's definitely somethin lol
I love your self depreciation..... When you know how fucking awesome you're beings
You can always use the cream puffs or whatever the Twinkies that's why I did it before I made a tower of Twinkies with caramel it works it's the same thing kind of whichever you prefer I guess by cheated so I didn't have time
Wow what a great gal you got there, follows you around the world from Belgium to London to NYC, better put a ring on it soon
Just a tip! For some types of cooking - like to avoid the eggs cooking- try a metal pan. Ceramic pans take a little bit more time to get hot, so it takes a lot her time to get cooler
the way you play it fast and loose with measurements has me internally screaming.. but i can't stop watching.. great content
Loved it!
My favoutite desert, next to creme brule (misspelled)
Happy New Year! Looks Delicious! :D There's no way I'm making that though unless I hosting a party of 60 or more.
Happy New Year!! 🎉🎉
Impressive
Wow, hope your finger heals,seriously very impressive, happy 2024, little late
Happy New Year!
Lol Mise en place much? Read thru the recipe first? Thank you for this, I have wanted to make croquembouche for 30 years and now have to make it gluten free for my family. Watching yours may help save me.
Happy New Year!!!°
Happy New Year
I've always wanted to make this but now.... maybe not 😂 good job, Jamie! You did better than I could.
I couldn't stop laughing when he said, one ginormous cream puff.