Making Julia Child's Sacred Almond Pithiviers Pastry

[@antichef]

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[@wmd9750]

Sad no Canadian shipping :(

[@gagamba9198]

Congrats on the sponsor. Check out Rich Rebuilds and The Internet Historian. They're masters at doing so in a way that flows with their content and in a humorous way..

[@drjekyllmshyde]

Native is sooooo great! Glad their spray isn’t awful for the environment like most

[@haikuhsu]

I'm so happy for you and your sponsorship. It's just so great to see your channel grow and grow!

[@BrionyWriter1]

@@wmd9750 They do! I've used them before! Free shipping to Canada when your order is over $30!

[@CleoHarperReturns]

Perfectly done!! This is the one pastry my boss wouldn't let me make (and I wouldn't give her my chocolate sponge recipe). This reason-for-living tart is such a pain in the butt to make, BUT when you bite into it you can actually see that flowery meadow. You can hear the flipping angels singing. Just so you know: even pros use the simple puff pastry method nowadays. Also, thank you for finally teaching me how to say Pithiviers.

[@antichef]

Haha you should have heard how I was pronouncing it before researching it! Pretty happy I was able to visit that flowery meadow!

[@sazji]

@@antichef "Pithy Veers?" 🙃

[@rachellord6759]

As a non cook, I love living vicariously through you!

[@Allikattoo]

I like to cook and I will occasionally bake but this is on a level beyond where I would want to go. I do like watching him though I’ve had those, what was I thinking recipes.

[@user-ii3vn8tn3q]

I live via crock pot. This show is wonderful.

[@MrSergayfgtxd]

.....thx for the eureka moment :D

[@DelGuy03]

Julia pushes the Pithiviers in all her books -- she must genuinely have loved it. And looking at what you made, I can see why! It looks marvelous. Imagine yourself bringing this out for a dinner party. How stunned everyone will be at your skills!

[@lisathaviu1154]

There’s a bakery near us that makes them. We have had this for my daughter’s birthday. Delicious!

[@Getpojke]

It's also just a nice word to say. Pithivier! Sounds classy & exotic; Plus it never disappoints when you bring one/or many individual ones to the table. There's always a !Ooooh!" followed by silence as everyone delves into the flaky goodness.

[@path2304]

I agree, looked incredibly good

[@maloyo7901]

I made this many years ago when I was a teenager trying to teach myself to cook from another one of Julia's cookbooks. Took me 12 hours. I've never made anything with puff pastry again. I'm in my 60s now. Thanks for the memories!

[@sabinekoch3448]

😂😂😂 I’m 68 - have to agree…

[@dylanclark1775]

Oh man I can’t get enough of this channel! Congrats on the sponsor!

[@Patchouliprince]

The little “thank you” after EVERY single bowl, all this time, it gives me so much joy

[@swc2019]

Never thought I'd be so thrilled to watch an ad, but you're so charming you had my attention for the whole thing. Native made a good decision to sponsor you!

[@melodyishere1908]

I laughed so hard

[@bruceharlick3322]

Love the sponsor. Native used to share office space with a game company I worked at because its founder, Moiz Ali, was the brother of the founder of the game company. Nicest guy you'd care to meet; so happy for the brand's success (and so happy they are giving you money!)

[@alynapuhskinti]

Native has been my deodorant of choice for the last 2 years!

[@ctcollinthib]

Julia's up there dropping bowls to Jamie.

[@lessthanthreecarissa]

I'm so glad you got a sponsorship and that it's Native! It's such a great brand and cruelty free, which is nice. I'm always happy when you put out a new video. You've helped push me to get into the kitchen and get more confident in cooking myself, so thank you for that.

[@nootnewt3]

It’s a great brand. I’ve used this deodorant before and it smells so good!

[@g-girl9867]

Ditto. True inspiration starts with the inspired mentor.

[@karikelly2797]

I hope you appreciate how far you have come from duping fast food pizza in your bachelor apartment. That episode where you couldn’t even figure out stiff peaks on egg whites. I’m so impressed.

[@karenoshea8214]

I was thinking that too. And I was thinking about you learning to dice vegetables. Now your knife skills are so smooth. Enjoying your journey.

[@CRneu]

it really goes to show how anyone can learn to cook if they try enough. everyone fails, screws up, makes simple mistakes, etc. If you've never made a mistake in the kitchen you've never been in the kitchen.

[@toomanyopinions8353]

"Bachelor appartment"?? When he started this channel he had already been with his (now) wife for quite a long time.

[@Rapoute8349]

This is a special type of pithiviers named a Frangipane (or galette des rois) , it is a very popular and traditional cake eaten around january 6th at the occasion of the catholic epiphany (the coming of the wise men). Usually there is a ceramic figurine in it and the one person getting it is crowned King of thé day , it’s a tradition that comes back to the roman Times ! Ask any french and they’ll have very fond memories of this cake

[@Nixx0912]

Frangipan isn't the name of the cake but the almond feeling that goes inside La galette des rois.

[@Rapoute8349]

@@Nixx0912 Kinda correct, by metonymy it refers to the cake itself as opposed to the gâteau des rois/brioche des rois from the south of France. If you go to a bakery and ask for a Frangipane the baker will know exactly what you asked for

[@Nixx0912]

@@Rapoute8349 I honestly never heard anyone refer to the cake itself as frangipan since I live in France, but than I don't think I saw an almond cakes outside January anyway, appart for almond croissants sometimes.

[@krankarvolund7771]

@@Nixx0912 Honestly when you live in France, there's a moment you stop to ask why they have so many different names. It's like chocolatine and pain au chocolat, it's probably a regional variant ^^ I was wondering if there was an actual difference between the galette and the Pithiviers, because it looked exactly the same for me. Apparently the frangipane is a mix of almond cream and creme pâtissière? Is it ennough to make a taste difference? ^^ Because, galettes are tasty, but saying they're like having an Awakening, I'm skeptical ^^'

[@Nixx0912]

@@krankarvolund7771 I only saw galettes in the bakeries around January, the galettes are already quite different in taste between bakeries. I have few favourites around my aerier. Funny we had a discussion around the pain au chocolat vs. Chocolatine last week at work. I'm more of a brioche person myself, being Polish. The bread is fantastic in France, not only the baguettes. My favourite places has a sort of bread which is combination of leftover doe from all the sorts of breads they have, as I never can decide what to have it's perfect. They also make unique bread for each month, March is cranberry and poppy seeds.

[@thesinfultictac5704]

Glad the Bowl Goblin was included in the Native Ad. They work so hard.

[@reasonablefilms]

Man, you are cranking on the episodes as of late! Always amazing! And the editing is just bang-on!

[@nancysturm9162]

You gotta love it when Jamie pulls out his lime green steel tape measure

[@tenpintsofsundrop]

Honestly I'm so happy to see this channel have a sponsor. I watch you every single day and you bring me so much joy. I love cooking videos in general, but I love how you tackle big challenges without fear (or showing your fear without hesitation) and how you are the definition of "if you do not succeed, try, try again." watching you come back to the books and the recipes that you struggle with is something I find intensely inspiring as I struggle with chronic pain every single day. If something gives you anguish, don't let it conquer you. Conquer it, and be proud. Learn from your mistakes. And make something beautiful along the way

[@msjkramey]

That's really beautiful and exactly what I needed to hear today. I'm recovering from a coma I was in last year and I can almost walk without a cane after being bed bound then wheelchair bound. Life can be really tough sometimes but anything is possible with enough time

[@Okiepharmer]

My heart broke when you discovered the error. My goodness, I’ve been there. I’m so happy you just kept going. I haven’t gotten to the end of the video, but I’m sure it’s superb. Please remember to be kind to yourself. It’s so comforting to watch you grow & make the same mistakes we’ve made (letting us see how hard this can be & see we weren’t the only ones) and I certainly enjoy watching you tackle things I’ll never try because. . . I’d rather spend 30 minutes watching you than 8 hours rolling puff.

[@sftraub]

The Pithiviers is one of my faves. You can serve it for dessert, you can have it at a brunch and it is easily portable. It’s not too rich or too heavy and it’s just right. It can also be made with store bought puff pastry in a pinch. You did a mighty fine job!

[@tomlindsay4629]

Gonna have to drop the "anti" chef soon, you're really maturing as a great cook.

[@parvanaturalia]

I genuinely think Julia would have loved you and that's what we all strive for, isn't it? Definitely making pithiviers for my bff's birthday party in 10 days, I've been thinking about what crazy thing I should make this year.

[@brendaday2365]

Totally agree. She did not stand on ceremony. Flinging pots and pans. I cheat and use frozen puff pastry. Not near as good, but easier. I also buy from bakery. 😂

[@marchi.fleming]

Aaaaaaaaaahh!! Watching you put your dough back in the fridge - not bcuz it said so in the book (I mean surely it did but you didn't SAY it did, so even if I'm wrong just let me enjoy my fantasy dammit lol) but just bcuz YOU KNEW IT NEEDED TO STAY COLD is SUCH a sign of growth from peek-a-boo Jaime (who almost caused this amateur pastry chef to have a literal stroke 😂), it just butters every last flakey layer of my heart. 👍🏼💜

[@kaybrown4010]

I’m really proud of you for making that stunning pastry. You outdid yourself, Jamie!

[@sparkydogsparky2992]

I've watched several of these episodes, and have concluded that: The recipes all use a minimum of 2 pounds of butter, take 8 hours minimum, and use every kitchen utensil available. This is how you know you've followed the recipe.... mostly.

[@raynellegonce2507]

Jamie, how is it that you even make a commercial entertaining?! Keep doing what you do! ❤

[@emilyr7887]

I think this is the most impressive item you've baked and you freaking nailed it.

[@janetoglestone7279]

This recipe was a massive success 🙌. So glad you didn't start all over again. Your resourcefulness is inspiring & we all should be so brave in our baking.

[@keely_cn8924]

Okay. This wins best native ad I have seen.

[@airconditioning.1105]

Congrats on the first sponsor!!! Love how real you are with everything you do. This is the first of many sponsors anti chef

[@sarahg1melb]

I feel like I'm making a really obvious comment, but mess with the hand mixer is avoided by turning it on, after the beaters are pushed into the ingredients, not running as they hit the ingredients. I've never made puff pastry, so I'm impressed!

[@pennylane428]

That is amazing! I had to have a cocktail just to get through it, your tenacity paid off and you have one hell of a beautiful pastry, my God! Julia would be so proud😋

[@robertemmons3798]

I JUST WANTED YOU TO KNOW THAT OF ALL THE VIDEOS THAT I HAVE SEEN SO FAR, THIS IS THE BEST. YOU SHOULD BE SO PROUD OF YOURSELF. MY GRANDFATHER WAS A MASTER BAKER IN CHICAGO BACK IN THE 1930"S AND I BELIEVE THAT HE WOULD HAVE GIVEN YOU HIS SEAL OF APPROVAL. ALSO, JULIA WOULD HAVE BEEN PROUD OF THE FINAL OUTCOME. SHE DOESN'T NEED TO KNOW YOU MADE THE REGULAR PUFF PASTRY. sHE HID MANY, MANY MISTAKES HERSELF! CONGRATULATIONS ON THIS BAKING TRIUMPH!!!🥇🥇🥇🥇🥇🥇🥇

[@trishaeverton9592]

Jamie, you’re getting good at this! So much confidence! Puff pastry? No sweat. I ain’t scared.

[@antichef]

Thank so much Trisha!!

[@laurameisenhelter9186]

Beautiful. Your best effort yet, Jamie. That looked like a pastry that I'd see in a bakery. I hope you are proud of yourself. Also, I made a purchase using your sponsor code. The first time I've ever done that. Congratulations on your first sponsorship.

[@aj.a1845]

Congratulations on the 1st sponsor. You are going to achieve greatness. Congrats for the 250 K subs. 🇨🇦🎉🎉🎉

[@gyzelschatzi7304]

This is what we now call “galette des rois” which is consumed all throughout January . There’s nowadays many variations but the best one is the classic (same as you did) but you add a thin lawer of raspberry jam . It s divine !

[@kristensutton781]

I just love your videos so much, they have given me a push to TRY new things. Because of that mentality I was able to make a 2-tier birthday cake with multiple layers for my daughters birthday AND decorate is like a flipping rainbow!! Keep trying, even making mistakes because its just so relatable!

[@lissis2303]

Well done, Jamie. The Pithiviers is also used as "Galette des Rois" in most of France. It is served on 3 Kings day (January 6th) with a little figurine called "fève" (it used to be just a dry bean) inside. Whoever gets the piece with the figurine is the king for the day wearing the paper crown that comes with the cake if you buy it at a bakery or supermarket.

[@kristiw.1823]

Watching you make this, after the years of struggle you had with pastry, was a true joy. If anyone starts with this video, they'll doubt your "Anti-Chef" title. You created it so beautifully!

[@yeeahitskayla]

He’s jumped on the native train and I’m not even mad about it. They’ve been able to give creators the opportunity to keep doing what they’re doing 🤷🏼‍♀️ I’m here for it.

[@antichef]

So happy to read this!! 🙌🏼

[@skhjs9246]

One of the best add reads I’ve seen!

[@codykersey6795]

I wanted to say I watched this right after the cronut episode and you've improved so very much and I'm super proud of you! Keep it up!

[@pjef1956]

I've had almond paste croissants and they are heavenly .... I love anything with almonds or almond flavoring. I could actually smell and taste this when you held it up at the end, and when you tasted it .... GREAT JOB, JAMIE !!

[@theone-eyedwitch900]

The Dutch have this pastry called Banket which is just a log of almond paste inside pastry dough and it’s so simple, but it’s the greatest thing ever created

[@SuperBagofskittles]

So proud you got a sponsor! Your videos are great and you deserve it!

[@hoyolaamistad1207]

Man I love the fact that you embrace your anti chefness. Your a everyday guy doing killer S***. Keep it up!

[@kassidydavis5565]

Love the “I’ll leave it to the comment section” 😂🤣🤣😂 the sass contained in that one phrase

[@garden_vibes7796]

That looks SO good. I'm impressed with this one 👌 good job!!

[@RealNikkiMarie]

Oh I'm attempting this for SURE! You should feel so proud, because that pastry looked professional! People will pay money for that treat! Well done 👏

[@burningisis]

Its thanks to your channel that I got these cookbooks from Julia and I now need to try to make this puff pastry! My arms are going to be SO sore after rolling the pastry out so much but that crispiness looks SO worth it!

[@janiskara6564]

You made my day(s)! I broke my right wrist a few days ago and have been a little down in the dumps about it. But your humor is contagious and all the sudden I’m happy again. Thank you for that and for yet another brilliant dessert. :)

[@IanPritchard]

Dude, it's hard not to have a lot of love for you. Thanks for making life a bit funnier.

[@donnatozer9099]

congrats on your first sponsor. i loved that you kept your unique style throughout the sponsor ad. congrats also to a beautiful pithiviers. your cooking is going from strength to strength.

[@julianlaresch6266]

You know it's good when he takes a second bite before even giving tasting notes

[@MindfulMya]

Jamie you made it! You’re a real KZbinr now with a sponsorship. Holy smokes. Been watching since your OG Canadian and all around the world.

[@bellablue5285]

I did not realize native did sprays... love their bourbon and orange bitters as well as the coconut one. I haven't made puff pastry in a while, but this looks amazing enough I may just need to again

[@VeselkoKelava]

Congrats on your first sponsor. May you have many more.

[@mokimon5079]

Congratulations on your first spon! So proud of you

[@darenallisonyoung8568]

Sir, that is a gorgeous pastry! A true triumph!

[@leec5170]

I'm on a keto diet, so my mouth is literally watering right now. Great job, Jamie! That looks beautiful.

[@lizcademy4809]

I'm starting to plan my next cheat day!

[@charlenemachine208]

Even the sponsorship ad is charming! I adore your videos Jamie. ⭐️⭐️⭐️⭐️⭐️

[@Shhhmile]

YOU are exactly the joy and comfort I need right now!💕🤗

[@happyippoCullen]

I have to thank you Jamie, because you made me rediscover my passion for cookin

[@ShadowJay98]

Very impressively well-done. Not every day you even see a professional take the time to make their own puff pastry, let alone a home-based cook. And the final result was beauuuuuuuuutiful. I'ma a fan.

[@amandaredd3057]

Wow, bud, look at you - 3.5 k views in 35 minutes! Holy cramoly, that's freaking rad, Jamie!!

[@geraldysjunk]

I absolutely love how awkward the sponsor was. Great job Jamie!!!

[@superpowerlessbythekills]

Haven't finished the video yet but that was the most charming ad read I think I've ever seen lol

[@lynnettejohns4733]

Yes!!! About damn time someone came onboard. And you adlibbed your way through brilliantly. I feel like your big sister, all puffed up with pride. Speaking of puffed... that pastry man Jamie, it's perfect. Loved the way you thought on your feet , to meet pastry expectations. Julia would be chuffed.

[@lesliebckr]

Okay, I love your content...but that ad at the top was the BEST. Especially when you applied it. Excellent. Love you!

[@VisionaryGardener]

This was great! And you did just fine with your ad. I like it best when ads really reflect the channels they're on, and your ad did that. If you want a little inspiration and a laugh sometime, check out the ads on the past few episodes of Sampson Boat building. They're becoming a phenomenon in and of themselves. Jaime, you have come SO far in your confidence and abilities since you began. It makes me proud that you're Canadian. You did a great job on this. Well done! 👏💕

[@hotlavatube]

During the 2020 lockdown, I made 4 lb of puff-pastry from scratch. I used the old-fashioned version of the recipe which starts with the butter on the outside of the dough. I did this in August... in a 90F apartment... Let's just say I had to add a lot of 15-min rests in the freezer to keep the butter from melting. My partner, who is a professional baker, suggested I do the version of the recipe that you did, which starts with the dough outside the butter. However, the dough turned out great in the end and I used it to make Mille-feuille, and later to make cheese/strawberry danishes.

[@melsyoutube]

0:29 i love all ur matching jars in the spice cabinet

[@jeannecastellano7181]

I used to work for a French bakery and although I'm a chocoholic, my very favorite dessert was their Pithiviers. Perfect with a cup of tea.

[@madeleinekrol7547]

As always, super fun video! This recipe reminds me of my all time favorite dessert: Galette des Rois! An amazing spin on this recipe is to put a thin layer of Nutella underneath the almond paste, yum yum yum (shoutout to Claire Saffitz‘s amazing recipe!)

[@lynnettejohns4733]

Claire and Jamie are my favourites. 😍

[@donnadwarika6370]

HI Jamie always love your fun in the kitchen n great humour.

[@lol_liez]

The two puff pastries is a tomato tomato situation. The 2 techniques do what's essentially the same thing. In saying that, the other technique is more effective in minimising your layer losses. The remaining puff is good for palmiers.

[@rachelk4805]

Congratulations on the endorsement! Glad you aren't selling us snake oil bs like so many influencers, Native is actually an awesome brand!

[@kingkarlito]

native probably smells great and works perfectly fine as a deodorant, but decrying other influencers as "selling us snake oil bs" in reference to native is absolute hypocrisy. how can you directly mention "snake oil bs" in reference to native unironically when native's main marketing point perfectly matches the definition of "snake oil bs"? the very first words describing their product on the native website is "Aluminum-Free". "Despite much media attention, there’s no data showing a causal relationship between the use of aluminum containing anti-perspirant and harmful effects". snake oil is "of some valueless or fraudulent cure, remedy, or solution". native's main marketing point perfectly matches the definition of "snake oil bs".

[@FancyMeetingYou]

You are myvnumber one chef on KZbin 🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆Thank You Jamie 💙

[@antichef]

Thank you!! 😊

[@StormWarningMom]

That looked mahhvelous, and honestly nobody would have blamed you for keeping it to a simple puff pastry. But for your perseverance... a most heavenly bliss was experienced. And by the way, the commercial was awesome, because you kept it real and kept it Jaime style. I actually watched it :) Happy Pi day and hope the snow has been manageable

[@denyseleonard240]

I love anything with pâte d’amande, but combined with puff pastry (also croissants with pâte d’amande) yummm 😋

[@lilian.embucgo]

Congrats on the sponsor!!! And that final shot before you cut it is GORGEOUS.

[@HenryLoenwind]

Thanks for presenting this recipe. I made it today (although I used ready-made dough) and it was fabulous. I love marzipan-filled pastries, but never expected them to be so easy to make at home.

[@CookingWithCJ]

Brother that looks amazing! Hell of a job well done! Cheers

[@shelld7535]

Always enjoy your content. You did a real good job on the Native AD. Congrats.

[@ChurchladyHmm]

I hoped you would love eating this! I gotta say, this one should make your heart soar. You did this, my friend! Well done indeed

[@TheChristina7273]

Look at our chef going with the ad deals! Very proud, congrats!

[@melsyoutube]

i’m so proud of you 😭 congrats on the brand deal! i hope they keep coming 💕 accept whatever sponsorships you feel comfortable with!

[@lucidcacophony]

Congrats on the sponsorship!! That's a huge step for your channel!!!

[@g-girl9867]

If it were a rectangle it would be exactly like a Danish Kringle cake that I grew up with. I can almost taste and smell it looking at your pulled apart sections. Danes love our almond paste! Your French inspired presentation was ever beautiful over what the kringle looks like. Kudos Jamie!

[@mzzohh]

I was just wondering how similar they are!

[@paigerook8939]

You got a sponsor??? Yay! I'm so happy for you! Congratulations!! 👏👏👏👏👏👏

[@michaelcornett444]

In one of her "Company" cookbooks, Julia cooked a savory version with a ham-and-cheese filling, which sounds good.

[@sarahsims5351]

Congrats on the sponsor! love the support from Native for your channel!

[@rosechardonnay5351]

You should be so proud of yourself for making this one Jamie! This is a tough recipe and it came out perfectly!

[@Susan-cooks]

Your almond pithiviers pastry is a thing of beauty! I'm loving your confidence in the kitchen. I've been cooking for probably longer than you've been alive & am considered a good cook by family and friends. You have surpassed my skills! Excellent work on the food & the videos.

[@peterkoncelik3889]

This may have been one of your best bakes, looks stunning!!

[@lbcooley2386]

Hi Jaime. Big fan. Love the use of good oils. So important. Keto since 2018. Saved my life.

[@Agentofchaos007]

The ad deal was awesome! Love seeing you be successful at doing what you love, keep up the good work!!

[@natalieogren5138]

Thanks for the ad, I would like to try. Also, congrats on 250k subscribers!👏🎉

[@neiltheblaze]

Congratulations on your sponsorship! Another amazing recipe. You've come so far - you're an inspiration!

[@cindyrambeaux8878]

Loved this episode of the "Pithivers"! Yum. You crack us up as we follow your struggles with understanding the cookbooks! But the deodorant thing? Leaves us scratching our heads with our spatulas.

[@magelinekelley7536]

Congratulations to sponsorship of your channel! Well deserved!!