Julia Child's BRIOCHE STRAWBERRY SHORTCAKE Should Break the Internet

Julia Child's 'Le Marly': Brioche Strawberry Shortcake soaked in Rum/Kirsch. Recipe from Mastering the Art of French Cooking volume 2. #juliachild #jamieandjulia #antichef #strawberryshortcake #baking #brioche

00:00 - Opening
01:18 - Brioche Dough Day 1
04:53 - Brioche Dough Day 2
06:56 - Strawberry Prep
07:45 - Sugar Syrup
09:14 - Apricot Glaze
11:15 - Chantilly Cream
12:45 - Assembly
17:03 - Order Up!
17:38 - Final Thoughts
18:52 - Patreon

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Mastering the Art of French Cooking Vol 1 & 2:

[nathanhall]

I was a line cook for 13 years. I can tell you’ve really grown as a cook. It’s funny watching someone realize that recipes don’t always have to be followed precisely. and then sometimes having to redo it because recipes have to be followed precisely.

[funnybabbit]

I wish you would do a halfblood prince version of Julia’s cookbook, where you scribble in the margins the corrections and things that worked for you cause that would be the perfect marriage of this fanciful, magical journey and reality that we could all cherish and use. I would for sure buy it.

[itzakpoelzig]

This is why I always disagree when people make statements like "all human knowledge is available on the internet." Le Marly fell through the cracks until this video was made, even though at one time it was famous enough to make it into a celebrity chef's cookbook. Just imagine how many other cakes are out there in the analog world to be discovered! And I guess other things besides cakes...

[happylindsay]

The only thing that hasn't changed and needs to is how underrated your channel is... Your baking skills?! HUGE turnaround. This has inspired me to do something that I love and just keep doing it - the growth will come. I can't wait to watch this!
Continue to be awesome

[eat_things]

Being able to make brioche by hand simply means you're an accomplished genius. That was art. Thank you for going through that so I could see it being done.

[christinewaite]

Your take on brioche strawberry shortcake, with it's final and PERFECT simplicity of icing sugar instead of yet more whipped cream, is a recipe changer. Kudos to you, not-so-anti-chef! 👏

[kittymarch]

Adding a drizzle of dark chocolate across the top would be magnificent.

[Antaios]

Brioche can feel like total chaos even when you're doing it exactly right! I'm really impressed! Let's just say I wouldn't put my first attempt out there on YT, it was not this successful. 😂

[amywedgewood]

Just got home from a VERY long RN shift and am currently sitting in the dark watching random You Tube videos to decompress. This video was exactly what I needed!!!! I laughed, empathized and now want to order a Julia Child’s cookbook! Thank You! Subscribed!

[rachelee]

It's amazing to see the level of confidence Jamie has in the kitchen now compared to when he started. It's inspiring!

[FutureCommentary]

1:15 That reminds of Chef John's comment almost every time he makes a 24h recipe: if you want it today you have to start yesterday.

[patrickflores]

Your Julia child's recipes have reminded me of great recipes my french grandparents used to make that nobody prepares anymore. I am definitely ordering Julia's child's books now.

[grantthatcher]

This was definitely a triumph...most definitely a triumph!!! I cook a lot, and am always taken with how you figure out the processes and things that are new to you...Bravo, my boy!! : ) This turned out spectacularly, I would say. Wish I could have enjoyed a slice with you! : )

[richhare]

I made the Le Marly and figured out what to do with the leftover bread. Roughly crumble it up and place it in two ramekins. Soak it with the leftover rum simple syrup and place in the refrigerator for a few hours. Cut up any leftover strawberries and whip up a small batch of Chantilly cream - combine with strawberries and spoon over the brioche right before serving. Grab a spoon and enjoy. Must admit it took me two days to make the Le Marly but it was well worth it. Love your videos - you are an inspiration to all us aspiring home cooks who want to up their game.

[lawrencefosterjenkins]

"everything we know about it is on these few pages here" until now. that's the power of this series.

[eriebeverly]

There is a grainy image of it in a McCall's Magazine from 1970 on Internet Archive. It was prepared by Julia and is served in a earthenware looking dish with only the domed top -- which is covered completely in piped cream and studded with strawberries -- exposed.

[dinasawlani]

Beautifully done. Bravo! This is a riff of a tarte tropézienne, which is normally filled with crème diplomat or a crème mousseline. Brioche is normally classified as a viennoiserie/pastry and is generally made with a softer flour (T55/T45) for a cakier crumb. I have a hunch this version of the tarte may be inspired by a dessert Julia Child had at a café or bistro called Le Marly? Just a guess 🤷🏻‍♀️.

[singediabolique]

The combination of whipped cream and vanilla would take its name from a castle, the Castle of Chantilly, which inhabits the northern part of France and which gave, in the eighteenth century, the name to a village that rose right at its feet.

[alexheetland]

Your interpretation of thumping a loaf of bread is amazing.

[saraonthesly]

My gosh making that brioche dough is intense. I feel like anything could go wrong at anytime! Amazing job! This recipe looks delicious