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Sweet like your cookies Julian..thx
Julien is your egg wash just egg white with water added?
Love this guy :) I've learned so much from his videos!
Super !! You show it really tutorial, thanks
I miss he and his misses tossing flour at each other and laughing hysterically.
That block of butter, wow, had me drooling at that point.
I'm a chefhzve been 26 years and I admire you because you bring to life the kitchen to the public not like all these stupid celebritie chefs a'd your a very good pastry chef ver calm and you explain everything properly
You are the worst cooker I've ever watched!
I love love love watching this man....he is amazing I cannot take my eyes off the screen....please film more of him working....a joy to watch a total joy....
Wow! What a great demonstration you’ve done here. I tried my first Brioche this morning, but I was a bit dissatisfied, and determined to do better, I found your video. Merci beaucoup!
Bonjour mettez nous svp les ingredients de la recette en barre d'infos vs êtes tres rapide quand vous parlez mais sûr de vous Vous parlez anglais comme les français l'êtes vous bonne continuation
Cho xin công thức bằng tiếng Việt Nam
I love this chef’s humour!!!!
I can't stop watching Chef Julien's videos! So many awesome tips and bits of advice! Thank you!
This was a not so smooth technique
Bravo chef, et merci pour tout ce que vous réaliser, en même temps j'apprend 'anglais avec vous, grâce à votre accent je comprend tout. merci cher Julien, "je m'abonne "
This is amazing Nice work profesional
I love men
Why we add butter last?
Hi how are you I want to ask you why you didn't put any woter for it.
I've watched almost every video and it's 2018 now. Why aren't there new ones?????
Michael Bacon There's a new one. Right now - Jan 2019.
What kind of flakes you used I get lil bit confuse
You seem to have magical hands....
Please notice that when the dough starts climbing out of the bowl, J-man keeps working with the butter. That's because the French have their priorities right...
i like the way the mixer is used , very helpful
Dont worry about the water or milk just add more juilian (Saveurs) videos all those iron Chef on food network kiss my $$$ long live Saveurs!!!!
I could watch chef Julien everyday .
This is my fourth time to watch Chef. I surely do miss him in the videos. I hope you guys get together this year. Best wishes------------Tressa Daigle
Thanks Julien for sharing this I went to a French Cutlery College and then off to a Danish chef made all sorts of things, But just made my first Brioche so I figured I would look for a French Chef this time glad I found you ,
Chas Corbet, I’m sure he means Culinary.
Seth B I
that to match yeast have put
Except it is Baker's Fresh Yeast, which is unlike Dried Yeasts so you need to add more!! Are you actually telling a French Patissier How to Bake?Brave Man!!!
Your brioche is awesome Chef Julian. 👍👍
So talented ! Thank you, Chef !
love you julien ,i love you cooking and the way u bake it .how nice to be like you ...
For that recipe i can recommend adding 200~250 ml of whole milk. It will make your bread softer and moister, allowing to get more color on it or bake longer as pastry! Work the milk in when starting the machine and adding the butter it will be much easier for the machine as well. You will love it. It will become a bit more sticky than you are used too, but do NOT add more flour. Wet your hands if you must. It will be the best Brioche you have done in your life. Try it*
I've done it witout milk. A bit more work, but it's not as messy and it's just as fluffy :)
Thank you for the tip
Thanks for the tip. I’ll try this, but keep the milk at 200 ml.
Looks good julienne thanks for recipe
LordOfMalice , I tried it with the milk and it was very sticky even the next day but it came out really nice and soft😊
I love how this dude works
The tea towel is filthy! Lovely ideas!
I just adore, how you work! Amazing!
I love these videos.
This guy is a GEM!
good to see you Julien !! welcome back Chef
always butter ze mole :)
Did you not forget to add milk or water approx10%. You mentioned in the beginning it was quite dry, that might be the reason.
Hi appreciate sharing these fabulous videos,by the way , I wanna a bakery like yours in my country ,how many ovens do you have? Just one enough for cakes and bread?
yang yang ㄑㄔˉㄇ
oh，thank you so much!i just watched all your videos figured out.......really helps me a lot!!!thank you so much!
Hello Yang, no Julien has many ovens for all the baking he does regards John
I have tried this recipe once and I have noticed that five eggs (weighed 260 grams) are not enough so I had to add an extra egg (310 grams) and things were much better. I would like you to confirm if we need 250 or 300 grams. I have a KA Artisan (not the heavy duty one you have there) and the first kneading (before addition of butter) was very, very hard (even after the sixth egge was added). Full integration of butter was so long that it took me more than 90 minutes to complete ir (kneading and resting process). Final result was very good. Thanks
If you watch Bruno Albouze's recipe, he uses 6 eggs so I think either 6 egg is the correct recipe or you have to add more milk.
I saw another comment that recommended adding milk, 200-250ml. No reply from Julien, though.
+Зарифа Ибрагимова Русские субтитры могут быть полезными. Я многому научился у этого шеф-повара.Кроме того, я прошу прощения за использование Google translate, чтобы написать это.Я знаю только немного русского."Привет, как ты?""Большое спасибо.""Извините меня."Надеюсь, для вас будут созданы русские субтитры для этих видео.
Сделайте перевод на русский если не трудно.
I frickkin love this guy!!! What a lovable character!!
What kind of yeast are you using?
He's using fresh bakers yeast.u can substitute fresh yeast with active dry yeast or with instant yeast.Active dry can be used at 50% of the weight of fresh yeast: so here that would be 12.5 grams or 4.5 tspInstant dry can be used at 40% of the weight of fresh yeast: so here that would be 10 grams or 3.5 tspAbout instant dry yeastIf you are using instant yeast and the dough proves to fast, you can lower the amount of yeast to 33% of the fresh yeast weight. In industrial bakeries we use 33% but we have a perfect environment(moisture, temperature,...) to let dough prove so it's recommended to use a bit more instant yeast when baking at home.
can i shape them into buns and use them as burger buns?
Very interesting... thank you for sharing, love to bake!!
Love your hands chef! Great recipe and please continue with the videos. I wish I could go to your bakery and taste your creations!
Is he using fresh "bakers yeast" or dry yeast?
+Taren Ricks fresh
in my top list to bake
Oh, I understand what you mean when you say you'd rather make the dough with a mixer. I made it by hand before and in the tropics! Total madness and what a mess it was!! Almost died! Great that you use Valrhona...great chocolate!
Love this guy!
Welcome back Chef!! 👏🏻👏🏻👏🏻
Glad to have you back!
More Julien videos please.
he's quite amazing, thank you for continuing videos chef!!question: why in the lower corner says "press for my videos"
+Grisel Gallardo Hello Geisel please press and you will see give it a tryKind Regards John Cameraman
thank you Julien. ..u r the best. ..love ya so much 💪💪💪💪
Welcome back Julien, more videos please!
thanks, that's just what I needed.