Thank you, Stephane. I have been making Pommes Dauphine for many years now. Last night after watching your video I made it again. This time it came out beautifully. The difference is the cooking. My memory failed me and thus the less than stellar results these past many years. A bit about me. American culinary school graduate. I received very good training of which much was based from French culinary techniques. I have worked under chefs that have trained themselves under French chefs. I had been a stagiaire in several kitchens including the Michelin starred restaurants The French Laundry in Napa, CA and Mourad's in San Francisco, CA. The reason I mention my experiences is just to say I have a different culinary perspective than many have. I wish say that you are a very good culinary teacher. Again, I know. Your pace, clarity, and technical skills do any culinarian proud. Thank you for this video, Pommes Dauphine, as it was an early technique taught to me by my chef who was taught by his Chef who is from Lyon. My memory failed me and I have had poor results to the point I was fearing the recipe. You have restored my confidence. I will be looking for many more training videos online at the French Culinary Academy. -Porter
Porter, No one cares. You are clearly the sap at any party. Why are you writing on a youtube comment about your qualifications and career? I haven't ever delved into TH-cam comments until today (I'm heavily hung over after a summers worth of binging at festivals(don’t judge I’m a musician, it’s my job)), but I am shocked at what people consider is a worthy thing to write. What's more extraordinary is that you have 33 likes on your comment??? There are 33 people who appreciate you writing this. I am baffled. The human race is a tragedy. You seem to think that you are giving sincere flattery, but I'm afraid he doesn't give a shit. I hate people like you. People who seek out praise and pat themselves on the back for being a ‘nice guy’ when you have achieved nothing but dulling people’s minds and further more making this behaviour acceptable. Humans have so much potential to do great, which throughout humanity has only been achieved very rarely. This is due to this kind of behaviour which is a degradation to society. (This behaviour occurs in every direction that I look, and arises this urge in me to nuke the planet) and I’m considered the social abnormality for thinking this. It’s a cruel world for the sane. The norms who float through life as rudderless dinghys are swayed in any which way the tide take them and never question or redirect their thinking or any one else’s. no one is held accountable and those who have the balls, curiosity, and love for the human race to try and change for the better are shunned, locked up in mental institutions, killed off (in many regimes), and have to continuously observe this!!!!
@@888young2 You cared enough to vomit your inferior BS here on TH-cam. Get a clue sonny, you have not advanced past puberty. LMAO The truest diatribe in the vain of drivel and self-loathing. What a waste of life. “but I am shocked at what people consider is a worthy thing to write.” No doubt, since your writing lacks purpose and intelligence. If you ever figure out how to write and thus communicate with purpose in a coherent manner by all means post again. Yet, I am sure as we all are that you will find your courage to write again only after hitting the bottle once again. smh We all hate people like you, 888. You are a drunk with no purpose on this planet but to drink to the point you get a hangover, not smart, and then out of a lack of self-respect to claim its your job as failed musician. Now, you may stick your head back in that “hole” once again…nobody will miss you.
There is also a lot of amateurs who are much knowledgeable than a lot of chefs . They are amateurs just because they do not make a living out of cooking . Usually when these people wants to became pro they open their own restaurant as anyway with no official experience nobody will employ them and they also want to make thing their way and not having to report to somebody who do not really knows why he is there.
I’ve worked in a few kitchens. Line cooking is very different from cooking at home. I’ve known people who’ve been to school for it who are terrible cooks. You have to care. You have to have good taste.
CactusHeart79 o man. You seen those remote controls for backing up trailers? You’d think you’d have to be good at backing up a trailer before you became a truck driver. I suck at it, but I’m not a truck driver.
Had great success making these in an air-fryer for those wanting to experiment. I preheated my fryer at 350 F, sprayed the fryer basket with cooking spray and then cooked at 360 F for ten minutes. No more than four mounds of mix in the fryer at a time. Golden brown and delicious! Next time I'll pipe them into a decorative shape like a duchesse.
Very good to know ahead of time! i was going to experiment too but you have made it less of a mystery at the beginning :) now for those duchesse shapes! PS i have a secret ingredient for cole-slaw ~NUTMEG :) nobody ever figures it out but everybody LOVES it.
Bonjour, i made les pommes dauphines 2 days ago. They were perfect. Thank you for the tips: drying the potatoes, not letting the water and butter boil away and finally the frying oil temperature. Really great site.
Thank you for re-introducing this to me. My two grandmothers were both excellent cooks, one was born in the late 19th century and the other in 1906, and one was of Czech origin, the other Canadien-Francais. Unexpectedly, it was my Czech grandmother who brought these to the family meals, and I have had only a vague sense of how to cook them. Now I am certain to get it right. Thank you for taking me back on a journey through my culinary childhood!
This recipe was in an old cook book of mine, that managed to get lost along the years. I've been trying to find the recipe on line without success. So glad I stumbled across your video. ❤
This recipe is different from the one in the cia's textbook "the professional chef". In the book they pipe the mix into a hollow fried chip that has puffed open.
I don't know how I ended on this video, but this is nice, I love that you take time to really explain the details of the technique needed for the recipe and also some history.You're a good teacher. I subscribed.
I made these for my final Practicum in culinary school. They were a hit! The experts RAVED over them and loved the story behind them. Thank you! Merci!
Pommes Dauphine dipped in gravy reminds me of the Canadian import: Poutine. The only thing missing are the cheese curds, and having the gravy poured over pommes frites (french fries) in place of Pommes Dauphine. Thanks for the great recipes, and the French cooking lessons. I learn something new every episode.
I have been asked to be God Mother to a French couple's new daughter. This lovely recipe could be the one to cook for her and help to bond the 2 of us ! A heartwarming comfort food.... Thank you so much !
Excellent. I haven't made these since cooking school in the early 90's, and now I'm going to soon (I haven't really cooked professionally in a couple decades). Think I'll switch them out for yorkshires at the next holiday prime rib. Love the way you slowly showed the choux consistency. You highlighted the right things in an understandable way.
This looks wonderful! My first thought when I saw the texture of the inside was that it looked like Yorkshire pudding. I bet it would taste wonderful flavored with onion or with an onion gravy. Your enthusiasm for cooking and food in general is infectious! Thanks for sharing!
@@queenslanddiva .....IKR?........WTF?.........."I will disregard the fact that you are French......just this once"........ "Normally I fart in your general direction".
Excellent explanation of why the temperature needs to be at that level (should be Celsius) so that it cooks correctly without bursting with overcooking. Super!!
I've only found your channel recently. I really love the way you don't waste one moment of my time and at the same time you give me all of the information I can possibly need. it's a really nice channel and I really appreciate your work.
Those look amazing. This is the first video I've ever seen of yours. It was in my list of suggestions... and I love Choux pastry and I love potatoes so I figured... yeah! I adore you. This is just perfection in a cooking video. You're very informative.
My father, an army chef for nearly 30 years told me about this recipe 50 years ago when I was a small boy, it sounded fantastic, crunchy on the outside and soft inside. Now I’ll have a chance to make them myself after seeing this great recipe coming to life. Thanks Dad RIP.
Perfect, going to try. And only just found this channel. What a fantastic tutor, I love your enthusiasm, accent, content, filming, skills, charisma. Love from across the channel.
Thank you for sharing your reciepe. I like the way you demos. The way, timing, the high/low heat and etc, you did state very clear. All beginner can follow step by step. Thank you
Brother i happened toeet some french people and found them to be absolutely amazing peple . Now during this pandemic i and all of my fellow indians pray for the wellbeing of the people of france and the rest of the world . Btw you are amzing my friend Tu en genie
Thank you! Living in America, I frequently hear people say disparaging things about the French. I suspected it was just American arrogance, and I seem to have been right! I don’t know any native French people personally, but through TH-cam, I’ve seen quite a few, and they seem like really nice, cool people. Hoping to get my butt to France soon to meet them in person! 😃
OMG I have been thinking of these for over 30 years. Had them at the famous Max Mercier’s Bistro in Salt Lake City. Merci Beaucoup. I can’t wait to try this recipe.🤗😋😍
Luckily, I found this version with proper instruction for the oil temp.. I never knew this dish existed but now, its gonna manifest in my kitchen. Generally, these things happen after midnight ;) cant wait. Thanks!!
Many years ago there was a restaurant in a small nearby town that made Potato Puffs. They looked just like these, and people came from far and wide to eat there. Everyone had to get some potato puffs!! (Pommes Dauphine). (Trenton, IL; USA). I don't know if they were the same thing, but I know they had nutmeg and looked like these. They tasted wonderful!
French cooking, you are a French boy, because I understand all what you say... Je suis Belge et parle français, comme vous je pense... J'adore les pommes dauphines, j'adore la béarnaise, il faut avouer que la cuisine made in France is very good. J'apprécie quand même la cuisine polonaise, avec peu, ils font du très bon, la cuisine chinoise et la cuisine de chez nous, la vraie, la traditionnelle, sans chichis. Merci pour ces conseils, en anglais ♥️♥️♥️♥️
I love your channel, you show and explain everything so well and clearly! And it's super helpful that you always list your ingredients and give us notes on how to do it so that we can print it out and take to the kitchen! Thank you, please never leave!
An interesting variation in this is to bake that mixture in a muffin tray in the oven. Saw another chef do this. You don't get the crunch, but beautifully cooked Dauphine. I haven't done these at all, but shall try your way and the oven baked way. All in all, looks yumm!!
I’m on my fifth day of a 7 day fast and I can’t stop watching your videos. I think potato doughnuts are the most amazing thing I’ve ever heard of. Wow. Ive always wanted to deep fry mashed. I think this is the way.
💗 I make eclairs with that dough without adding salt and comes out perfect thank you so much I love your shows and your French accent as wonderful don’t change it I like adding history to the dishes that you make thank you
So glad i found this recipe. I haven’t seen these since i was waiting tables at Cafe de Paris in omaha jn the 70s! I can’t wait to serve these with Beef Bourguignon!
Hey my friend .... Thanks for sharing and it looks awesome... I haven't tried it yet but I assure you I will get it going soon .. It a perfect winter snacks ... I'll get back to you ...
I'm thinking about making these and stuffing them with some very creamy gravy, so you can have both when you bite into them. Maybe a bechamel with a beef, herb and mushroom sauce. Think it would go great with steaks with creamy green peppercorn gravy. Wonderful video, as always. Thank you!
There's a lot to dislike, his lip smacking, his pretense, his lazy diction, his partial understanding of the topic... But for many, he has some things to share so... tolerance is called for.
I love nutmeg, it’s a very old spice and used a lot in the past. I use nutmeg in my cheese mixture in lasagna, delicious. I also use allspice, another old time spice, in place of cinnamon, so much better. Ooooh, cut those open and put some butter inside, yum.
I might be wrong but I think the twice fried potato recipe you're referring to in your anecdote are Pommes Soufflé. You don't really fry the Pommes Dauphine twice. Either way I enjoy and am grateful for your thorough, fun approach to the classics of French cuisine. So many youtube chefs miss the details that enhance the dish to exquisite.
Where has this recipe been? Why have I had to exist without it? I now live!!!!!!
Yay
I saw this last night on Masterchef and knew I had to find the recipe. So happy!
Thank you, Stephane.
I have been making Pommes Dauphine for many years now. Last night after watching your video I made it again. This time it came out beautifully. The difference is the cooking. My memory failed me and thus the less than stellar results these past many years. A bit about me. American culinary school graduate. I received very good training of which much was based from French culinary techniques. I have worked under chefs that have trained themselves under French chefs. I had been a stagiaire in several kitchens including the Michelin starred restaurants The French Laundry in Napa, CA and Mourad's in San Francisco, CA. The reason I mention my experiences is just to say I have a different culinary perspective than many have. I wish say that you are a very good culinary teacher. Again, I know. Your pace, clarity, and technical skills do any culinarian proud. Thank you for this video, Pommes Dauphine, as it was an early technique taught to me by my chef who was taught by his Chef who is from Lyon. My memory failed me and I have had poor results to the point I was fearing the recipe. You have restored my confidence. I will be looking for many more training videos online at the French Culinary Academy.
-Porter
Porter,
No one cares. You are clearly the sap at any party. Why are you writing on a youtube comment about your qualifications and career? I haven't ever delved into TH-cam comments until today (I'm heavily hung over after a summers worth of binging at festivals(don’t judge I’m a musician, it’s my job)), but I am shocked at what people consider is a worthy thing to write. What's more extraordinary is that you have 33 likes on your comment??? There are 33 people who appreciate you writing this. I am baffled. The human race is a tragedy. You seem to think that you are giving sincere flattery, but I'm afraid he doesn't give a shit. I hate people like you. People who seek out praise and pat themselves on the back for being a ‘nice guy’ when you have achieved nothing but dulling people’s minds and further more making this behaviour acceptable. Humans have so much potential to do great, which throughout humanity has only been achieved very rarely. This is due to this kind of behaviour which is a degradation to society. (This behaviour occurs in every direction that I look, and arises this urge in me to nuke the planet) and I’m considered the social abnormality for thinking this. It’s a cruel world for the sane. The norms who float through life as rudderless dinghys are swayed in any which way the tide take them and never question or redirect their thinking or any one else’s. no one is held accountable and those who have the balls, curiosity, and love for the human race to try and change for the better are shunned, locked up in mental institutions, killed off (in many regimes), and have to continuously observe this!!!!
@@888young2 You cared enough to vomit your inferior BS here on TH-cam. Get a clue sonny, you have not advanced past puberty. LMAO
The truest diatribe in the vain of drivel and self-loathing. What a waste of life.
“but I am shocked at what people consider is a worthy thing to write.”
No doubt, since your writing lacks purpose and intelligence.
If you ever figure out how to write and thus communicate with purpose in a coherent manner by all means post again. Yet, I am sure as we all are that you will find your courage to write again only after hitting the bottle once again. smh
We all hate people like you, 888. You are a drunk with no purpose on this planet but to drink to the point you get a hangover, not smart, and then out of a lack of self-respect to claim its your job as failed musician. Now, you may stick your head back in that “hole” once again…nobody will miss you.
@@888young2 Wow, bitter much?
The excitement in your voice at saying "THE FOOD MILL" is one of my favorite things today. Merci beaucoup, I needed that smile today.
Been working in pro kitchens for 15 years or so, you are better and more knowledgeable than 90% of the "chefs" I have worked with
There is also a lot of amateurs who are much knowledgeable than a lot of chefs . They are amateurs just because they do not make a living out of cooking . Usually when these people wants to became pro they open their own restaurant as anyway with no official experience nobody will employ them and they also want to make thing their way and not having to report to somebody who do not really knows why he is there.
He is very coherent, like the pastry
I’ve worked in a few kitchens. Line cooking is very different from cooking at home. I’ve known people who’ve been to school for it who are terrible cooks. You have to care. You have to have good taste.
CactusHeart79 o man. You seen those remote controls for backing up trailers? You’d think you’d have to be good at backing up a trailer before you became a truck driver. I suck at it, but I’m not a truck driver.
I love how excited cooking makes you. Never lose your joy, Stephan!
Had great success making these in an air-fryer for those wanting to experiment. I preheated my fryer at 350 F, sprayed the fryer basket with cooking spray and then cooked at 360 F for ten minutes. No more than four mounds of mix in the fryer at a time. Golden brown and delicious! Next time I'll pipe them into a decorative shape like a duchesse.
Marcus Harrison 😂
Very good to know ahead of time! i was going to experiment too but you have made it less of a mystery at the beginning :) now for those duchesse shapes!
PS i have a secret ingredient for cole-slaw ~NUTMEG :) nobody ever figures it out but everybody LOVES it.
Awesome to know. Thanks!
thanks for sharing this 🙂👍
I love the way you take the time to point out possible pitfalls if a shortcut is attempted.... Bien Fait!
One of the best tutorials ever! Potato crullers!
Bonjour, i made les pommes dauphines 2 days ago. They were perfect. Thank you for the tips: drying the potatoes, not letting the water and butter boil away and finally the frying oil temperature. Really great site.
Thank you for re-introducing this to me. My two grandmothers were both excellent cooks, one was born in the late 19th century and the other in 1906, and one was of Czech origin, the other Canadien-Francais. Unexpectedly, it was my Czech grandmother who brought these to the family meals, and I have had only a vague sense of how to cook them. Now I am certain to get it right. Thank you for taking me back on a journey through my culinary childhood!
This recipe was in an old cook book of mine, that managed to get lost along the years. I've been trying to find the recipe on line without success. So glad I stumbled across your video. ❤
Look for the book "La Technique"
This recipe is different from the one in the cia's textbook "the professional chef". In the book they pipe the mix into a hollow fried chip that has puffed open.
The time that is taken to teach the viewer step by step is very much appreciated!
I don't know how I ended on this video, but this is nice, I love that you take time to really explain the details of the technique needed for the recipe and also some history.You're a good teacher. I subscribed.
thanks
I just made these , never made choux pastry before, and OMG they are divine, thank you.
I made these for my final Practicum in culinary school. They were a hit! The experts RAVED over them and loved the story behind them. Thank you! Merci!
Pommes Dauphine dipped in gravy reminds me of the Canadian import: Poutine. The only thing missing are the cheese curds, and having the gravy poured over pommes frites (french fries) in place of Pommes Dauphine. Thanks for the great recipes, and the French cooking lessons. I learn something new every episode.
Seriously this is the best cooking channel.so real and authentic
I have been asked to be God Mother to a French couple's new daughter. This lovely recipe could be the one to cook for her and help to bond the 2 of us ! A heartwarming comfort food.... Thank you so much !
I am glad i finally found your chanel, not because you REALLY EXPLAIN it very clearly step by step but also you add about the history behind that 🥰
i love your personality. you make me feel like i'm home in hawaii, the way your joke around and say cute sayings. :) love your recipes. so good.
Excellent. I haven't made these since cooking school in the early 90's, and now I'm going to soon (I haven't really cooked professionally in a couple decades). Think I'll switch them out for yorkshires at the next holiday prime rib. Love the way you slowly showed the choux consistency. You highlighted the right things in an understandable way.
yeah it’s a bit old school but it taste great so …🙂
imagine serving these with a beef roast w/ a delicious beef gravy. dear Lord
Lol the French equivalent of Yorkshire pudding or vice versa, although i must admit that YP doesnt have choux pastry or potatoes in the mix.
My mouth just filled with water thinking about that
I like the cut of your jib mate
This looks wonderful! My first thought when I saw the texture of the inside was that it looked like Yorkshire pudding. I bet it would taste wonderful flavored with onion or with an onion gravy. Your enthusiasm for cooking and food in general is infectious! Thanks for sharing!
Great idea! I was thinking mushroom gravy.
I don’t care what your nationality is, I love your enthusiasm. You do a great job cooking French food, and that’s not easy!
Why would you even say that?
@@queenslanddiva .....IKR?........WTF?.........."I will disregard the fact that you are French......just this once"........ "Normally I fart in your general direction".
I am sorry that you are not French. You have my deepest sympathies.
@@ericspencer8093 Eveybody's sorry not being french.
@@queenslanddiva I assume he or she is referring to the fact that he's Australian.
Excellent explanation of why the temperature needs to be at that level (should be Celsius) so that it cooks correctly without bursting with overcooking. Super!!
I've only found your channel recently. I really love the way you don't waste one moment of my time and at the same time you give me all of the information I can possibly need. it's a really nice channel and I really appreciate your work.
Those look amazing. This is the first video I've ever seen of yours. It was in my list of suggestions... and I love Choux pastry and I love potatoes so I figured... yeah! I adore you. This is just perfection in a cooking video. You're very informative.
Thanks a lot an welcome to the channel 🙂👨🍳
I actually tried this recipe and it is Ah-mazing !!!
Can I have the recipe please
Welcome back, Stephane. Love to see you cook.
hi robert nice to see you too around I haven’t heard from you in some time in the comments
@@FrenchCookingAcademy I'm here, my friend. You have almost 100,000 subscribers now. Can you believe it? Very proud of you.
Yeah it is pretty amazing 🙂🙂👨🍳 and there are still plenty of recipes to make it's great
Amazing how new kitchen equipment excites us!
I intend using a potato ricer.
Very good recipe, and we'll explained. Doubled the measures, made about 45 Pommes dauphine. They freeze very well 👍
My father, an army chef for nearly 30 years told me about this recipe 50 years ago when I was a small boy, it sounded fantastic, crunchy on the outside and soft inside. Now I’ll have a chance to make them myself after seeing this great recipe coming to life. Thanks Dad RIP.
My dad was Army too.
And a great cook.
I miss my dad too💓
Excellent video. I like that you showed us what we don't want to happen as well by letting it go over the cooking time.
Spectacular description of the proper temperature of the oil for the desired result!
You're a real boon to anyone who aspires to do traditional French cuisine . Merci Beaucoup
Perfect, going to try. And only just found this channel. What a fantastic tutor, I love your enthusiasm, accent, content, filming, skills, charisma. Love from across the channel.
Thank God! I bought 10 pounds of potatoes cause they are in special so I did not know what to do. I will make this today :)
one of the best resources on youtube! thank you so much for putting out these videos!
I love revisiting these older recipes…yummy
Your enthusiasm is so delightful!
Thank you for sharing your reciepe. I like the way you demos. The way, timing, the high/low heat and etc, you did state very clear. All beginner can follow step by step. Thank you
Brother i happened toeet some french people and found them to be absolutely amazing peple . Now during this pandemic i and all of my fellow indians pray for the wellbeing of the people of france and the rest of the world .
Btw you are amzing my friend
Tu en genie
Thank you! Living in America, I frequently hear people say disparaging things about the French. I suspected it was just American arrogance, and I seem to have been right! I don’t know any native French people personally, but through TH-cam, I’ve seen quite a few, and they seem like really nice, cool people. Hoping to get my butt to France soon to meet them in person! 😃
This is now my favorite food. Crunchy outside and creamy inside. Amazing.
oh my GOSH...I have been seeking for a FRENCH FOOD CHANNEL so long ago. Thank u & I already subscribed. yeeeeeeeeeeeeaaaaaaaaaaaaaaaa
Made these a few times many years ago and they are well-beyond-delicious.
Happily inspired to indulge once again, thanks Stephane...nice history, too!
You bring joy and love to cooking; I am convince that all cook should do the same at all levels!
Simply beautiful. I take it that they go really well with aioli as well. Well done! 👏
Yes!
OMG I have been thinking of these for over 30 years. Had them at the famous Max Mercier’s Bistro in Salt Lake City. Merci Beaucoup. I can’t wait to try this recipe.🤗😋😍
Luckily, I found this version with proper instruction for the oil temp.. I never knew this dish existed but now, its gonna manifest in my kitchen. Generally, these things happen after midnight ;) cant wait. Thanks!!
yeah temperature is important
Thank you ...I had these AGES ago,and really wanted to know what they were.Brilliant!!!!
Many years ago there was a restaurant in a small nearby town that made Potato Puffs. They looked just like these, and people came from far and wide to eat there. Everyone had to get some potato puffs!! (Pommes Dauphine). (Trenton, IL; USA). I don't know if they were the same thing, but I know they had nutmeg and looked like these. They tasted wonderful!
French cooking, you are a French boy, because I understand all what you say... Je suis Belge et parle français, comme vous je pense... J'adore les pommes dauphines, j'adore la béarnaise, il faut avouer que la cuisine made in France is very good. J'apprécie quand même la cuisine polonaise, avec peu, ils font du très bon, la cuisine chinoise et la cuisine de chez nous, la vraie, la traditionnelle, sans chichis. Merci pour ces conseils, en anglais ♥️♥️♥️♥️
A timing bomb! You are soooo charming chef!!! Merci for your time and enthusiasm in teaching us! You are really appreciated! 🥰🙋♥️‼️
I like the taste of French!!!
Thanks very much
GOD BLESS YOU!!!
Wow, that was refreshing and lovely to watch. Look forward to trying this
🙂👍
Yay~~ 😍😍 been waiting for this! 🤤🤤🤤 I will make it tomorrow 😊 thank you so much for the recipe Sir Stephan!
I loved watching this and, even more, imagining the taste!
I have wanted a food mill for ages! Nice to see someone else get excited about a food mill!
I'm not sure I have the patience for this, but looks amazing, and always a pleasure to hear you talk about the cooking.
thanks this recipe is not that long to make but yeah it does take longer to make then just the mash but potatoes
I love your channel, you show and explain everything so well and clearly! And it's super helpful that you always list your ingredients and give us notes on how to do it so that we can print it out and take to the kitchen! Thank you, please never leave!
This is one great cooking channel. Love your craftsmanship!
An interesting variation in this is to bake that mixture in a muffin tray in the oven. Saw another chef do this. You don't get the crunch, but beautifully cooked Dauphine. I haven't done these at all, but shall try your way and the oven baked way. All in all, looks yumm!!
I’m on my fifth day of a 7 day fast and I can’t stop watching your videos. I think potato doughnuts are the most amazing thing I’ve ever heard of. Wow. Ive always wanted to deep fry mashed. I think this is the way.
💗 I make eclairs with that dough without adding salt and comes out perfect thank you so much I love your shows and your French accent as wonderful don’t change it I like adding history to the dishes that you make thank you
I love how you always try to talk about the history of the dishes. Cannot wait until I get to visit France!!!
Yes it's great to hear a little bit about the dishes origin🙂
HOW CAN ANYONE DISLIKE THIS?! ... by the way, thank you Chef!
This is the first video I watch from this channel. It’s very good ! Thank you for sharing.
Wow, so yummie. Thanks to the Dauphine for always late for his dinner. Tellement delicieux.
Fantastic!! Gorgeous. Very good teacher! Thank you so much 💓
Those look so delicious! Nutmeg is my favorite spice.
I love it, this is my grandma recipe, thanks for sharing!!! 😘
Whatever you say nut job
真的很喜歡你的介紹和解說 食譜也很棒！一定要試試做的 ^^
Love your demos. Lots of passion.
OH my goodness. Just found your channel and this looks absolutely awesome!!
So glad i found this recipe. I haven’t seen these since i was waiting tables at Cafe de Paris in omaha jn the 70s! I can’t wait to serve these with Beef Bourguignon!
Amazing! Thank you. Watching this at 2.20am.
I like to use the water the potatoes were cooked in, instead of plain water add and, some grated gruyere cheese - fabulous! Good show!
OMG...i had to slap my hand over my mouth when I saw this...it looks so delicious...I'm crying
I wish I could Thumbs Up multiple times. Amazing.
Hey my friend ....
Thanks for sharing and it looks awesome...
I haven't tried it yet but I assure you I will get it going soon ..
It a perfect winter snacks ...
I'll get back to you ...
Fabulous demonstration! I will love to make these.
I'm thinking about making these and stuffing them with some very creamy gravy, so you can have both when you bite into them. Maybe a bechamel with a beef, herb and mushroom sauce. Think it would go great with steaks with creamy green peppercorn gravy. Wonderful video, as always. Thank you!
No, it probably wouldn't work. It's better to make a sauce, a mayonnaise in a bowl.
Oh my gosh, this looks so amazing. I'm going to try it! Thanks chef!
Look like french hushpuppies. Excited to give these a try. Excellent channel you've got here, learning a lot from it.
Glad you like it the community is growing it's great to see🙂🙂👨🍳👍
Loved, that Yay I want to. Lordy, love potato puffs
Yum 😋 and so educational and you are gorgeous🥳I love your playful presentation .🙏🥰
OMG! Thank you so much for this particular recipe and video!
This is an excellent video, and so entertaining!! I want to try this recipe right now! I also love the Nelson Monfort intonations.
Nice, I just made your recipe for Espagnole sauce and I think dipping these in that very flavorful sauce will be delish
Happy new year 2020 chef ,I loved watching your all french recipe. I love French & l am cooking French I LOVE FRENCH
Sorry chef sum mistake, 2021
Sorry chef sum mistake, 2021
16 dislikes... Sometimes I have the feeling there are some robots scanning youtube to randomly dislike videos.
Great video, like from me!
Agreed. What is there not to like here!
@@SiegfriedPretsch Their mostly English and don't like its comments about Yorkshire pudding.
There's a lot to dislike, his lip smacking, his pretense, his lazy diction, his partial understanding of the topic...
But for many, he has some things to share so... tolerance is called for.
Lol now there's a hater if I ever seen one Jesus Christ
@@danielvutran Don't confuse critique with hate. Seriously! Cthulu!
I love nutmeg, it’s a very old spice and used a lot in the past.
I use nutmeg in my cheese mixture in lasagna, delicious.
I also use allspice, another old time spice, in place of cinnamon, so much better.
Ooooh, cut those open and put some butter inside, yum.
You're the best! I was waiting this recipe
Outstanding, thank you. I’m looking forward to trying this one!
Thanks for sharing another great recipe!
Very nice! Tres bonne idee, je vais faire ca d'ici peu et surprendre ma famille qui n'ont jamais vu ce genre de patates. Merci pour la recette.
everything sounds fancier in your french accent..I could just have you speak for hours and not get bored ..oh and the food was great as well lol..
14:32 - "It's time...To Operate."
My new tagline.
Makes me so happy when the food is eaten
I might be wrong but I think the twice fried potato recipe you're referring to in your anecdote are Pommes Soufflé. You don't really fry the Pommes Dauphine twice. Either way I enjoy and am grateful for your thorough, fun approach to the classics of French cuisine. So many youtube chefs miss the details that enhance the dish to exquisite.