Julia Child's GIANT Chocolate Cream Puff could feed an Army

This is Julia Child's Giant Chocolate Cream Puff (enormous cream puff au chocolat) recipe from The Way To Cook cookbook

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Mastering the Art of French Cooking Vol 1 & 2:

The Way to Cook cookbook:

#juliachild #jamieandjulia #antichef

Ingredients:

choux pastry:
1 cup water
3 oz butter (3/4 stick)
1 tb sugar
1/8 tsp salt
1 cup ap flour
1 cup of eggs blended (roughly 5 eggs)

whipped cream:
2 cups of heavy cream
2 tsp vanilla
1 cup powdered sugar

chocolate sauce:
2/3 cup corn syrup
2/3 cup water
1/2 unsweetened cocoa powder
1 1/2 sugar
2 ounces unsweetened baking chocolate, chopped
6 tb unsalted butter
1/2 heavy cream
big pinch of salt
2 tsp vanilla

[Jebbyfur]

When I was at cooking school, Julia came to promote this book. I met her and bought this book. She signed it for my mom. Such a lifetime experience.

[amberford]

I don't know why but I love when he has to redo a recipe because we get a longer video

[karenshaffer]

One thing I really love about your approach is that you will remake something until you get it right, which I know for some recipes has given you a lot of grief. It is so nice to see you triumph in the end! And I know you’re learning a ton by doing this. Congrats on the new book and the first awesome recipe from it!

[pierre-louislamaze]

In regards to Choux pastry, the best thing to do when you mix the flour on the stove is to dry that mixture a bit. You want the bottom of your pan to have a tiny film of dried dough stuck on it, that's the moment the dough is at the perfect dryness/gelatinousness. Drying that dough before mixing in the eggs means you'll get puffier puffs, the bubbles are gonna be way bigger and thus easier to fill after. Its not gonna affect the taste but its that special something that's gonna take your choux to the next level

[LadyRustedKnight]

Chocolate has a memory. If you reserve some of the solid morsels and add them (stir them in to melt) AFTER you allow your hot syrup to cool down a few minutes, the morsels will magically help the syrup to thicken up! It is called tempering chocolate, very simple to do. I make home made almond joy bars for my grand kids and this step is a must.

[sofiesusi]

One of the things I love about your channel is that you openly and without shame enjoy the food you make.
When you try the dish we need no words to be able to tell if you love it or not
makes me happy to see

[joysgirl]

Butter, butter is the secret ingredient in your chocolate sauce. I make a similar, easier version of that sauce and it's the salted butter that creates this full-bodied, slightly salty, velvety, chocolaty goodness. Nice work, Jamie!

[soolee]

Your editing is always top notch, but this video really stood out. The part with the gold serving dish, especially, made me giggle. Thanks so much for making a gray and dreary afternoon better! Like many others, I'm excited to see what comes out of this new cookbook.

[jasminebed]

Watched Claire Saffitz make a Paris Brest, the same choux paste ring, but filled with praline moussaline. She cut the top ring into portions before placing on top, and filling did not ooze out when slicing.

[aileenbell]

The horror movie “filter” had me rolling. The only thing missing was sprinkles. 😝Thanks for always teaching me new things!

[shelly]

I’m a former chef and I love your channel! Baking with Julia is a masterpiece cookbook, I highly recommend it. There’s a wedding cake in there I would love to see you tackle! Love how she taught you to cook !

[donnabraden]

Having no training whatsoever, except for a little experience as a short order cook at a bowling alley (and the love of cooking at home) I became a part-time cook at a bed-and-breakfast. I turned to two cookbooks and one of them was Julia Child’s. I used her hollandaise sauce recipe and I would also serve her crêpes Suzette for breakfast. And her stuffed mushrooms were the beyond the best I’ve ever had! When the French go simple, they really make it fantastic just like the Italians! So thank you Julia for your support! I ended up making a 15-year career as a bed-and-breakfast Innkeeper.

[melsyoutube]

17:00 i’m so proud of you, not only did you improve the sauce by making a roux, you let it cool before pouring it on. the old jamie would never!!! you really have learnt so much 🥺💕

[Neockoen]

Man I’m so glad I came across this channel, it has been a true experience so far. This more ‘honest’ cooking show is as hilarious as it is wholesome

[arcanaco]

The chocolate gravy is a triumph. Revel in the greatness of your prowess.

[ghazalehbaghaie]

Jamie I being thoroughly honest, watching you do the cooking from scratch, not giving up, not losing hope and starting again is a huge inspiration to me. Keep up with the good work🥳

[mary]

I just joined Patreon because of you! So entertaining. I’m a retired chef and really enjoy your channel. You’ve inspired me to start cooking all the Julia Child recipes again.

[anderssvendsen]

HOLY CRAP NEW COOK BOOK!!!! Love the vids man, very engaging stuff.. Hope you blow up soon because you deserve it!

Edit: I know it is not the first time you remake the dish, but i really appreciate that aswell.. Looked freaking delicious!

[omeortega]

When I saw that second pastry rise I legit screamed "YEEEES LETS GOOO", Choux is tricky, even if it wasn't perfect, the fact that at the end you enjoyed it makes it perfect. Great work!

[pwp]

my two-cents worth: when making this, or its cousin the Paris-Brest its best to pre-cut the top part of the ring and lay the pieces ontop of the cream bottom, that way when you take a knife to cut portions the knife pressure won't cause all the cream/custard to ooze out.