Julia Child's Chocolate Soufflé | Jamie & Julia

Julia Child's Chocolate Soufflé. Recipe from Mastering the art of french cooking volume 1. #juliachild #jamieandjulia #antichef

Previous soufflé attempts:

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Mastering the Art of French Cooking Vol 1 & 2:

[saba]

I don't understand why this guy doesn't have many more views, his videos are AMAZING. It's so fun and informative, keep it up Jamie!

[dogvom]

When you're flouring your ramekins, why not put all the flour in one ramekin, then swish it around and tap the excess flour into the next ramekin, and so on? It's less messy.

I think the main ingredient in a soufflé is... air. When you whip egg whites, you're creating an emulsion, not of two liquids, but liquid and air. The cream of tartar is an emulsifier, like mustard in mayonnaise.

I like the way you sneak the background music well in advance under the dialogue and bump it up during the unspoken parts, always at appropriate levels, not too loud and not too soft. It's smooth. I also like snap-snap "Bowl me!"

[brianhagerty]

“We’re not comparing this to anything but glue. That’s all it looks like.” LOL 🙈🙉🙊

[johnkane]

I've been binging these videos over the last few weeks, and you can tell about how the recipe will turn out when you look at which kitchen he's working from. He's certainly come a long way.

[kevinolive]

The first soufflé I ever made was under great emotional stress (death in the family). I was cooking like crazy and it was a lot of food—nobody was hungry that week. I was "stress baking" as my sister called it. The only thing that I can remember making was a chocolate soufflé that turned out great. I should really try making one again.

[Lizlifedreaming]

brilliant - found your channel about 3 days ago and I've watched dozens. You're a delight, real and the food is wonderful. Keep going.

[DelGuy]

As usual, in her later books Julia gets less purist about technique -- she admitted to having originally been excessively "holy" about the traditional French way. She came to encourage the use of a stand mixer and sometimes cornstarch and/or cream of tartar.

Also, usually the techniques and times really apply to baking it in one big container. Using small ramekins throws the proportions off (e.g. getting the interior baked takes longer if it's a bigger mass), so I think you did very well to get it to come out as well as you did. And they do collapse quickly, whatever you do. As she later said, "If the puff holds up until you show it off at the table, you have won!"

[Mookielovescreatures]

You have really made something special with this video series! P.S. I love how you always man handle the book and pages of Julias’s book 📖- I chuckle 🤭 every time

[carveylover]

I line the ramekins with sugar usually. That is what I learned in school, it gives the soufflé something to grip onto. Until this series I had never heard of flouring them.

[Lifestinks]

This reminds me of making french macarons. You literally have to be so precise or they will be ruined. I've cried over those damn cookies but when you get it right it's all worth it 😁 I love your videos and how real you are.

[sitara]

I know this is a year later, and if someone hasn't already mentioned it, anytime a recipe has you put pats of butter over something while it cools is to keep it from forming a skin. You used milk and scalded it. Without the butter on top, it could form a thick skin making it difficult to fold in the egg whites.

[berlincitylights]

Your videos are so - for lack of a better word - real. Always so pleasant to watch. And your journey and improvement makes me so happy. Love that you really demolish the results, not a dainty bite for the camera, just enjoying it. Keep doing what you’re doing - it’s great!

[abubarrie]

I love watching your vids. Not only are they entertaining but it makes me feel less bad about when I make a mistake cuz I too have used cornstarch in place of flour and had to start over 😂

[lindadepascale]

Oh boy. This is how I like to end my day… watching you in the kitchen!!

[xxSouthsiderxx]

Dude, you need to try her vanilla soufflé. It’s actually pure magic

[baritoneman]

Great job, Jamie. I think “deflate” was the word you were looking for to describe what quickly happens to the egg whites.

[beverlys.]

OMG experienced ANTI-CHEF kicking beginner ANTI-CHEFS a$$ is outstanding! Well done, well done - you should be incredibly proud of how far you have come! Cheers to you 👏👏👏👍👍🍻

[dipaschall]

So funny, as usual, I’ve been watching you to cheer myself up!!!
FYI, if you put the lid on melted chocolate the dripping steam could cause the chocolate to seize.I’ve been cooking for over 50 years and have learned like you so I admire your attempt at learning because I sucked at first. I’ve learned so much just by trying!!!

[joshuapatrick]

2:00 I love how he’s low key bragging on how technically demanding a soufflé is and how’s he’s pretty much got it down. Bravo Jamie! Well done!

[publiusovidius]

You can add cream of tartar to the egg whites in Mastering I recipes.

In Julia's later books she always adds it to the whites in her souffles, cakes and meringues.

She doesn't seem to discover cream of tartar until The French Chef Cookbook. Compare the recipe for Reine de Saba in Mastering I and in The French Chef Cookbook. In the French Chef Cookbook there's cream of tartar which isn't in Mastering I. Same with her French Chef Cookbook souffles. They have cream of tartar. In all subsequent books, Mastering II, From JC's Kitchen, JC & Co, etc. there's always cream of tartar.

It's strange that in their later revision of Mastering I they didn't add cream of tartar to the recipes.