So happy to see you back in action!

I have never seen this method before! You are so fun to learn from in my little Hawaiian kitchen 🤗❤

thank you 👌

😍

Can I use the same recipe for white chocolate?

Could you do those little rectangle raspberry chocolate mousse cakes?

Best mousse in the world. Ur recipes are always up to the mark chef❤❤❤

Brioche is my favourite food group!

Amazing

Looks great but I like a little liquor in it.❤

I need to hear the cutting please🤗

love your videos 😊 ❤

Choc mousse with pate a bombe method. 🤤 It’s my favourite

Great info! Looks delicious 😋 ❤

Very nice same lika pavolaba

I love that you melted the chocolate in your bacon container haha

Very nice sir

Looks very delicious 😊

Always great to see you and your amazing recipes. Thank you for sharing another great one with all of us. This looks likes the perfect amount to me!!! No division necessary lol.

لایک برای شما همکار گرامی 👍 ❤

Nice sharing my friend

great video thank you

Nice Julien. I make a version of Tira Misu with a sabayon, instead of raw yolks.. Also, sabayon with d chocolate ganache and Italian meringue and reduced Shiraz and Morello cherries all folded in a chocolate sponge roulade.👍👍👍👍👍😘😘😘 Also. 2.5 oz cold water mixed with the chocolate , over a baine Marie. Melts quick. 👍

Kao i uvijek savrseni recepti,lijepo objasnjeno,uzitak za gledanje, Samo vas molim jedan recept na francuskom jeziku jer mi je ljepsi od engkeskog Salut

Thank you for giving us the chocolate temp necessary for this. I ruined a batch of Swiss Meringue Buttercream with chocolate at the wrong temp … it was like stracciatella.

Tried this already many times, blows my mind every single time ❤❤❤❤

Yum!!

Thank you chef ❤❤❤

❤~ I had no idea the cross was baked too....... I always thought the cross was the icing AFTER the buns were baked. I wondered as much because of the raw flour. Thank you, Julien - I learn SO MUCH from you! (Love the citrus bits inside too) 💋

Merci monsieur

A great new bakery, it looks fantastic, wishing you all the best and a very successful business. I can only dream of the goodies you have in your bakery my friend.

Hey Julien, you make things look so easy it's amazing 👍

Chef thank u so much for this recipe...was waiting for it❤❤

You are very talented !People should learn from you ,you can do your own master class 😊 I was trying lots of your recipes, all of them very good! Think about your own book! I will buy for sure!

This video made my day! Julien videos *ALWAYS* make my day! Thank you, Julien!!! You've inspired me so much, I've even begun to braid my hair and pin it around my head like a crown. It's the best way to keep my hair up and out of the way. GENIUS!

Lol, I havent watched you in years(glad you are back) and just made a praline today for a praline mousseline for a almond sponge cake for my restaurant. So funny that you made this today.

Great Technique Julien..😘👍

😋😋

Love it. I'm breaking out the ice cream maker after watching this. I'm thinking about making some cinnamon bread and adding this in. Can I do that Master Chef? This is so exciting too me and I thank you for sharing.

Hi Julien, we’re still trying to get down to see you. Hopefully soon when all the flu 🤧🤒😮‍💨😷bugs have gone. Hope you’re ok. Lots of love 💕🤗💕😘💕

How interesting! I always thought, or at least the way Pralines were introduced to me, when I had them for the first time in the French Quarter in New Orleans, La,, they were a candy like dessert with whole or chopped nuts held together by something similar to maple sugar candies with almost a fudge like consistency but more grainy. They were in the shape of a big cookie larger than the palm of your hand. I didn't know Pralines were was a mixture with all the nuts ground up inside the sugar part. Also I seem to recall they were buttery tasting. Although I could be wrong.

Thanks Chef. Good stuff

Is it possible to grind it too much? Is there ever a case when you want to grind it less than you have there?

What a great video! Julien, how would you feel about adding a pinch of salt in the caramel?

Great vid julien thanks so much eddy

Julien. …. Bonjour from Canada…. So happy you have your own channel….. I have made your french lemon tarts many times and it is a hit….. and most asked for. It’s delicious

This is a new version banana bread for me, I’m sure you over cooked the bananas on purpose though😆 but whatever happens you are both top chefs and the bake looks delicious, thank you.

So happy for you. Wishing you tons of success

Love your recipes. Pls start posting again❤

Competition indeed from and so much confidence, fantastic and I like the ides of the fish pie.😊that’s where those terracotta bowls are.😆