Making this dangerous Julia Child dessert gave me a head injury

[@antichef]

Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsantichef to get $100 off your subscription.

[@realfakedoors2]

"Is that asparagus?" LOL

[@clydene326]

Awesome recipe. If you look at any of the original, Julia child episodes from public television, you will see that she uses a lot of booze. Vermouth wine brandy cognac pretty much all the time.

[@jenjabba6210]

Great commercial. I'd order the wine if i drank . Would make a nice gift.

[@Bestofthelot]

For Christmas I would add some crushed candy canes.

[@dianebekel9326]

I actually watched this commercial…you gave it a certain je ne sais quoi. 😂

[@LeeDee5]

Julia is trying to take you with her.

[@nikkihayes9236]

😂😂😂

[@n.eptxne]

💀

[@garysouza772]

Maybe pile some cloth bags of rice around the base of your camera stand. Or sand bags.

[@nikkihayes9236]

@@n.eptxne 👻🤭

[@Mark-nh2hs]

😂😂 it was her sending him a gentle reminder to learn to read her books properly and do it correctly 😂

[@skyunique9199]

Am I the only one that almost had a heart attack with Julia Childs creeping at the door way with a knife? 😅

[@songsayswhat]

I'm gonna have nightmares about that now.

[@Setharious-or6iw]

I was watching this at midnight, trying to have something relaxing while going to sleep, but now my heart is racing and there is no hope of rest.

[@mandylawrence6209]

I am watching this at almost 1am and yeah was a bit horrified to say the least 😅

[@mssparkssie]

I jumped!!! And then laughed as my heart rate came back down 😂

[@Lara__]

timestamp?

[@TSZatoichi]

Hooray!! After 5 years you've finally done it, you've reached a milestone that some KZbin cooking shows never achieve. After all your hard work to bring us the best content in your own style that we all keep coming back for episode after episode, you've finally gone and done it, you've finally bought a cake stand.

[@leec5170]

Lol!😂

[@babar86]

If you skip the rum the dessert will freeze solid and it will not be as smooth when you eat it. Whenever a frozen treat calls for sugar or alcohol it's because without it it will be harder when you take it out of the freezer. Great video, and I feel bad for laughing when the camera fell...

[@hudach4523]

Any alternative for alcohol for the ones who can't have it??

[@codydunivan7128]

@hudach4523 Glycerin, maybe?

[@jeffcollar]

@@hudach4523 corn syrup, fructose, dextrose, or xylitol are all options but depending on what you use you should also adjust the sugar in the recipe. Sometimes using slightly more salt will also help but you have to be careful how much it impacts the flavor.

[@hudach4523]

@@jeffcollar thank you

[@thistimeofnyx]

i just have to chime in and say, i got my aunt addicted to your channel! she was discharged from the hospital a couple weeks ago and while she was recovering, i showed her a couple of your videos and we were both dying laughing. the episode that hooked her was when you were trying to tie up an herb-bouquet and you didn’t have any string, so you used dental floss, she said, “oh, i hope that’s not mint floss!” and it totally was. she’s going to be 83 this month and she met julia when she was younger (my aunt is a professional catering chef and baker). thank you so much for giving us something to bond over (because i can’t stand most cooking shows and yours is the greatest!)

[@clarkefountain2258]

Loved the "evil Julia" peeking from the door.

[@nikkihayes9236]

IKR?! 🔪😱 😂🤣❤️

[@Marielm1]

What I can never get over is how much use you get out of your charlotte mold! Love your videos and thank you.

[@bubblegumplastic]

I know, it's so funny

[@jackiemanderson9053]

You've made it Jamie!🎉 You have companies sponsoring you now. You were my first KZbin subscription back when you lived in Belgium. You're still as much fun to watch now as you were then. So happy for you.😊

[@RubyJamez]

Man is shooting into 300k territory and I bet he'll be at 500k by the end of the year, after so many years - Jamie deserves it big time

[@D8271]

the effort alone is to be admired if not tbe cost of it

[@Callie456]

@@D8271 Absolutely! The time commitment and financial commitment to regularly keep making new recipes even when he only had a few thousand subscribers is so so admirable!

[@Cory_Dora]

You deserve more credit than you get because you are the only one brave enough or stupid enough to try these ridiculous recipes and I love watching it! Keep doing what you’re doing. 👍

[@tompkinscasey]

I find a lot of her recipes are bangers. I don't really mind spending an afternoon making dinner though.

[@lynnettejohns4733]

I keep on going around saying: Thank you for your service. To the empty milk carton, last of the bread, to the empty coffee jar. The bowl I used to proof dough. EVEN to the bicarb (I guess you say baking soda) and vinegar to clean an oven tray. It goes on and on. It's a thing, right James? I loved this episode. Hope your injury-on-duty heals nicely.

[@TastesLikeChicken3]

Jamie, if you position your camera so the lens is in line with one leg, it should help prevent it from falling. At least that's what I think I remember from film class all those years ago!:) please correct me if I'm wrong! Edit: some tripods also have a hook underneath to hang a weight, which may help too.

[@laurahartman9170]

THAT'S what the hook is for!! 🤦‍♀️ oh my gosh. Thank you.

[@ethelryan257]

It also doesn't hurt to have a safety line (hung loosely, vibration) solidly attached to the whole shebang. That lighting panel is always going to make things top heavy. Poor guy. Stuff like that hurts.

[@karen1air]

Thank you.

[@peterliljeholmen5703]

Or else use a military hat for protection, perhaps an old French model similar to your cake… 😅

[@suzimirsky627]

You bought a cake stand! Never thought I’d see the day. Imagine how the Unicorn cake would have looked if only it were displayed on a cake stand 🤣

[@Getpojke]

This is a dish I've had before. I was invited to the officers mess where some French officers were visiting. They made a version of this, but instead of rum, they flavoured it with Cointreau; orange triple sec liqueur. They did make it look like a kepi as they had a different colour on top along with coloured meringue piping.Chocolate & orange go so well & it was delicious. Well done on making it look so good.

[@maykruvi]

Loving the sponsorships Jamie! You've worked hard and are now reaping the benefits. Looking forward to the rest of the video!

[@bigbossnass9240]

14:37 I love how he tastes it and then puts it down, a few seconds go by and the dopamine just overcomes his senses and he quickly goes in for more lol.

[@marysweeney7370]

From your frequent use of the Charlotte mold, I think it was a good investment on your part...looking back on your decision making about it some episodes ago. Plus its pretty to boot. 🙂

[@kwebst1]

This is great. From what I’ve read you are doing exactly what JC wanted. Taking French recipes and make them doable for the average 1960’s cook

[@denisd3258]

Greetings from Germany. It is so fun watching these episodes. Keep the great work.

[@denisebennett3144]

Great episode. Who knew cooking could be that dangerous? I usually only have to worry about knife cuts and grated fingers, not being knocked out by vicious cameras!

[@margotjones7168]

When I was little, my mother used to make baked meringue shells a la her 1960's Better Homes & Gardens cookbook (the red and white checked one that every home in America used to have) and filled them with homemade chocolate pudding! After they chilled and set, they were beautiful and SOOOO good❣️❣️❣️

[@bobandkelly]

I still have my mom's Betty Crocker red and white checked cookbook! It got two generations of heavy use!

[@sarahsalisbury7831]

With sugar syrup, soft ball vs hard ball comes from candy-making. It is how long you heat up the sugar syrup to have the candy turn out soft or chewy vs. hard. Lower temp equals softer candy, higher temp equals hard candy. Same goes for caramels and toffee.

[@minmae444]

Jamie’s cute in every video but he’s especially adorable in this one. The way he introduced the Silver Fox did it for me 😂

[@annemarieanderson4824]

Jamie is manly and boyish at the same time. I agree with you. The shirt is especially nice too

[@StormWarningMom]

Yes, agreed!

[@lwk4229]

While I like the silver fox intro, my favorite is “bowl me”. The ice drop today though - great!

[@minmae444]

@@lwk4229 Yes! I didn’t expect the ice drop. lol!

[@MyKeturah]

Agreee. He brightens so many ppls day ❤

[@TheRealMaryLee]

Thank you man, I am currently in hospital After open heart surgery and you made me laugh. While I’m terribly sorry for you “loss”, you cracked me up. Love across the miles from a hospital bed in Nashville!

[@AnnMarieKing]

Jamie, I discovered your YT channel while recovering from very painful major surgery last October. Your culinary capers and coups remain a heaven-sent diversion. From the bottom of my ❤, thank you!

[@x.y.7385]

Julia was so poetic in her descriptions of the food

[@wulfenii64]

"Is that asparagus?" Greatest one liner ever!

[@margotjones7168]

LOL!!! I laughed so hard at that and the "Sideways" reference! 🤣

[@wulfenii64]

Wow. My apologies. Asparagus is actually a tasting note in Sauvignon Blanc. Color me surprised.

[@terry7907]

No, it’s pesto.

[@joubess]

You are getting some good use out of the Charlotte mold you bought. I didn't think it would be so versatile, but it turns out to be. Keep up the great work on JC's recipes!!!

[@airconditioning.1105]

You have no idea how excited I get when you post. Literally makes my dinner so much more enjoyable since I’m a 23-year old iPad baby😂

[@julie5310]

Minute 21:00 is extra hilarious: the parchment paper faux pas and "the centerpiece goes...in the center".

[@marymaryquitecontrary9765]

I'm 59 & when I was a kid there was only wax paper, parchment paper didn't become a thing until Martha Stewart came on the scene. Eventually it became available in grocery stores but was very expensive. It's cheaper & much more available now...

[@maryanngorman3533]

Look at you! Hating piping bags with a fiery passion for years, and today you piped like master. Bravo!

[@FelisTerras]

Ain't she a beauty! Even evil Julie must agree. Also, congratulations on the cake stand; they are a game changer. Here a few tips: -use a piping bag instead of a spoon to fill confined spaces. It's easier to avoid touching the sides, if you circle in a spiral. Plus, it gives you more even layers without much smoothing out -use the extra parchment paper flaps as an extra protection for the bottom; since they'll stick, you can bypass cling film, if you want. Or fold them down over the outside, for better view. -use a hot, wet towel wrapped over and around the charlotte to release the parfait. Leave it on for a couple seconds, then remove with the mold And last but not least: get well soon; hopefully the scratch will heal over soon

[@uratexmonoblock0116]

The pealing off of the wax paper was the best part ❤

[@charlenetorello1426]

He goes from feeling awkward about having a sponsor to making a full fledged commercial!!!! Well done sir!!

[@indie-cloud]

I related so hard when you started licking the spatula and beaters and staring off into space. That’s definitely me in the kitchen haha

[@parisvile]

Been subscribed for a few weeks now and haven’t missed a video. First time in a long time that I’ve enjoyed a channel so thoroughly and entirely. Always look forward to my Friday nights with you and Julia.

[@1PrayerWarrior4]

Tasting History is also a really, really good channel!

[@nickstav08]

​@@1PrayerWarrior4 yes! i'd love a collaboration between them, it would be a complete success or a wonderful mess worth watching either way!

[@MindfulMya]

Firsts that happened. Ghost of Julia tries to knock Jamie. And Jamie gets his first dessert stand. So elegant. Great work

[@marciepreciado4067]

Why do I love the “Silver Fox” introduction and hop so much?😂 P.S. I would love a video of your blooper reels.

[@leighalmond4128]

Omg. After all the sponsored videos I am sitting on KZbin it's just the first one I actually enjoyed kudos

[@janeyr8963]

I'm sorry you got hurt! I hope you are ok. That looked like it really hurt. Your dessert was beautiful.

[@StormSongs7]

You’re so much fun to watch but I’m guessing a lot of planning & work goes into making the videos that we all enjoy. Thank you so much.

[@D8271]

oh, i think that he goes tru the recipe but kinda ignores uncertainties...and amazing slopines is subsieing, but the amounth of time and groceries spent is really amazingly....well, unpracticall ...i wonder how long these meals took french cooks to make during the day and did julia make any notes on that? anyway, congrats on not beong another make up tutorial, this effort deserves much more subscribers

[@nikkihayes9236]

OMG, YAAAY!👏🏻👏🏻👏🏻👏🏻👏🏻 CONGRATULATIONS ON YOUR NEW DESSERT-STAND JAMI!! 🤩🎉🎈🎊🎉🎈🎊🎉🎈🎊

[@allymcclain7326]

Your expressions of joy when tasting your creations are always delightful! This looks delicious 😍

[@danielsantiagourtado3430]

You have come so far Jaime! It's been a treat watching your videos! Keep up the amazing work!

[@janiskara6564]

Brilliant! I’m so proud of you! And to those who complain about adding alcohol, just use water and stop judging.

[@selinesbeau]

Have you done a video yet maybe exploring how this all has effected your more everyday cooking? Are there any of Julia's recipes that have made it into your more regular rotation?

[@katehobbs2008]

Your French pronunciation has certainly improved over the past few years! Kindred soul, I also have a Stanley tape and a pair of pliers in my kitchen drawer. Also 2 screwdrivers. 🇦🇺

[@dbrance]

Scars from cooking just add to your dashing and debonair charm. Bravo!

[@anodien1983]

The Julia insert was brilliant! Hope to see more of her! Maybe have us find her like Waldo in your videos! 😂 Excellent job! I love the fact that you've come so far with how comfortable you feel tackling the recipes nowadays! Kudos! 💜

[@wolfspirit220]

I wonder how this would taste if you use peppermint extract instead of vanilla in the meringue, might be a good holiday treat. Love the video, hope you are ok, thank you for all of your amazing videos.

[@BRUXXUS]

Mint chocolate anything is my fav, so I'd love that. :D Although, I like peppermint oil more, extract always tastes a little strange to me. I think the peppermint oil added in the last step would be okay and not collapse the merengue... 🤔

[@Loginnever]

I love how julias description of the desert looking like that specific hat doesnt even lolk like those hats

[@StormWarningMom]

Oh that mousse looks divine, I must say. I've never made mousse but dang it makes me wanna try. Congrats on the cake stand, surviving the camera, and making an outstanding dessert. Cheers!

[@jkmm4813]

OK, so it's 11PM and I have a craving for chocolate mousse I cannot do anything about. 😀You happy Jamie?! Are you happy?! 🤣🤣🤣 Seriously, thank you for your content, love to pieces. But unicorn cake will be forever my favorite.

[@JamieHaDov]

Just in time for passover too…now the question is do I love my guests enough for this lol

[@nikkihayes9236]

🤔....😂❤️

[@SimplementeYesenia76]

Jaime, I've watched you since you began in Canada... I'm SO PROUD of you😊! You have turned into a PHENOMENAL 🥘cook/🍮Baker! You can conquer all, be anything you want to be when you grow up!!! But all kidding aside, you REALLY DID GREAT!😄 You even brought tears to my eyes!

[@JWCreatesArt]

Ouch...! Did you discover what made your tripod give way in the middle of your preparation? Your poor head. But you saved the dessert...which looks delicious! Kudos...once again.

[@ninak.5283]

Jamie licks the beaters = so me. Jamie licks the spatula = that's it, we're secret twins!!! 😂🤣

[@hokudadog7637]

My friend. There is a hook that you can attach to your tripod center. You can hang your backpack or some heavy weight there to counterbalance the weight of your heave lens. Take care

[@s.arixkazanjian7207]

Amazing looking! I'm pretty sure there's no such thing as a bad chocolate mousse. Bravo~~ your efforts continue to impress! ❤

[@maggiebonnett4034]

A TRIUMPH! Mouth watering and amusing in equal measure. I also learned to make french merangue but neglected to learn how to spell it. Merci mon enfant, mwah!

[@Okiepharmer]

So sweet how excited you are for silver fox😊

[@BuzzFabs]

The day Julia doesn’t add booze to a dessert is a day that doesn’t end with a ‘y’! 😂🥂🥃🍸🍷🍾

[@robertawilkes6531]

I love watching you cook!! And!!…you are a true comedian 👏👏👏

[@PBG345]

Excellent ! It was a huge success I think.

[@HMFan2010]

Jamie vs. Julia: Full-Contact Dessert Demolition Derby. Congratulations on such a stellar culinary creation, Jamie! Julia would be proud of you.

[@doorin63]

I'm so glad that you're getting more sponsors you deserve it, Jaime. Get ur bag!

[@shesh2265]

within 4 seconds of being hit in the face by his camera equipment which also nearly got destroyed, this man is smiling again. Truly inspirational mindset

[@TalysAlankil]

oh also it makes sense that your meringue pieces have a marshmallow vibe! italian meringue is ~basically~ marshmallow fluff

[@lexiepsy]

Aww your poor head☹️ that looks super yummy! Yes I thought the same thing add the decorations afterwards!!! Great job 👏🏼 as always!

[@erinwoempner1228]

Your music is fantastic. I think I am in the 1960’s mad med episode

[@candyparent2483]

Jamie,do you know how much I love your videos??? Sitting here just entertaining my cats by laughing out loud! Well done young man! Long time cook and still my hubby comes in the kitchen to clean up the floors after I make a meal! The struggle is real!!!

[@auntylupylu]

Ha! It has taken me *this* long to see you taste testing mid recipe!!!

[@pqhantom]

i hope that your head is ok!

[@cornishcoves9399]

yeah definitely I would have preferred adding the meringue decor to the mousse mold after set and plated rather than such a treacherous method that Julia presented. ..loved your burgundy apron (glimpse) Clearly your result was beyond delicious ....that was clear watching your delight! (Yes @Sky Unique the creeper animation was startling!!!lol) But Jamie survived, narrowly, the attack of the camera!😋🥰

[@stevenbest6408]

Really nice. I believe I'll take your advice and stick the exterior meringues on after chilling. Thanks for the video -- very helpful!

[@jkingston5498]

I was thinking that at the beginning of the video...just stick them on after! Also I would make them a little thicker maybe?

[@jkingston5498]

I just want to make the chocolate mousse! Looks so yummy!

[@gagamba9198]

Hello, Charlotte mould. Great to see you again.

[@davidp2888]

I only found your channel in the last few weeks but I love your content. I've watched some of your older stuff and your confidence is inspiring!

[@FaerieDust]

11:32 I actually appreciate the recipes with booze - I had a short cocktail phase where I bought tons of different types of booze, before concluding that I apparently don't like alcoholic drinks anymore. My siblings have since made a bit of a dent in my neglected drinks cabinet, but there's still plenty - especially liqueurs - that I need to figure out what to do with. For filling the tin with mousse, I think it might be easiest to do it neatly if using a piping bag - a large nozzle (or just a large hole cut into the bag), to avoid deflating the mousse.

[@bethotoole6569]

'No matter how many times I've watched Sideways'..... Made my day..😂

[@SandyDiVa]

12:40 STOP….i cant…is THAT how you’re supposed to use a tape measure to cut!? I’ve been doing it wrong my WHOLE LIFE 🤦🏻‍♀️ Sooooo much easier thank you, Jaime! 💗

[@Tojazzer]

Even the sponsor segment is entertaining. Such a good laugh! Love it.

[@OfficialAndreaHelms]

You are freakin hilarious😂 I love it when I see a new video. Always puts me in a good mood👍🏼Bon appetit!

[@annmarieburchfield-mahan7184]

Hi!!! I’ve seen almost every single one of your videos and thank you so much for showing you don’t know to know everything to become a great cook! I now have my Julia cook books and will watch an episode of yours before and during making a recipe! Haha also I LOVE that your little tell sounds like Julia 😂 keep it up buddy😊

[@McSnacks930]

You gotta buy a double boiler it’s so damn helpful to melt this stuff!

[@edwardbury5394]

Love this and inspired but really need to where you got that shirt 😮need x

[@victoriawalsh8423]

This looks like a great tasting dessert ...I will make mini ones to fit in my full freezers tho....love the ice....wish I had a ceiling elf...

[@YorranKlees]

And a sip of Champagne Brut or Rosé with that. I usually don't care much for meringue, but this time I almost tried to grab a piece for myself at the end of the video.

[@charlesmcdermott6139]

Fabulous, Jamie! But I agree with you that Julia dessert recipes are very difficult requiring a lot of time. I don’t know if I could do this dessert , for example, and get a full dinner as well.

[@marleneclough3173]

Make complicated puddings the day before if they will keep. Frozen things keep in the freezer

[@FirstLast-iv2tc]

Bright Cellars! Looks like a fun subscription. WTG Jamie!

[@julissamartinez8201]

17:20 smiling through the pain right there 😭

[@boyersr]

Great video, one of your best. Hope you are OK from the head injury!

[@nancyreid8729]

I am seriously impressed.

[@miasgirls3]

Congratulations ❤❤❤

[@BalooWarnant]

Thanks for you recipes. The képi of the St Cyr school is a "shako" with a bouquet of rooster feathers and is name is the "Casoar" from the bird cassowary.

[@AmPlant]

I now have a driving need to make this dessert but with a raspberry meringue ans raspberries piled on top. This looks fantastic!

[@kevinwhite4079]

This is your best jiggery pokery. I've loved watching you learn, and then later learn to pronounce.

[@michellep9999]

I love the fancy schmancy deserts! 😃

[@melon8659]

Your editing in this one was spot-on! ♡😂 Keep it up!