So I gave one of Richard's Chefclub videos a go: Puff Pastry-wrapped Apple

To your question, the caramel only touches the inside of the cored apple. The puff

started about 15 minutes. At 20, it was mostly puffy but still pale.

Perhaps if I added the caramel at the beginning, its heat might have cooked the interior of the apple faster, but I don't think so. The first attempt was cooked for the same amount of time and it was only as soft as this one.

Peace of mind (not having the caramel burn) won over for me.

Also, the Dufour instructions say NOT to underbake the pastry. To quote them, If it collapsed when you take it out, it was underbaked.

Well, duh.

That's covering your legal butt with pastry dough.

 
ChefClub French YouTube link

I'm sorry. I put this in the wrong place smileys/frown.gif So I also added this link for Deb above smileys/wink.gif Colleen

From Digiday:
https://digiday.com/media/frances-top-facebook-publisher-chefclub-growing-commerce/
"Launched in 2016, the team now has 35 people based in Paris producing just 12 videos a month. Popular videos include this recipe of gratin Parmentier with 107 million Facebook views and this recipe for a hazelnut ice cream cake with 22 million views. Despite posting little content, Chefclub tops the Tubular Labs leaderboard ranking for cross-platform creators in France. In May, it had 270 million video views on Facebook, where 80 percent of its viewing occurs, per Tubular Labs.

“We decided not to make advertising our core business. It’s not a personal passion. We want to grow a commerce company built on content,” said Chefclub co-founder Thomas Lang. “We’d rather keep ad-free content that promotes Chefclub products at the end rather than inserting the content with a Facebook ad. That’s much healthier.”

https://www.youtube.com/channel/UCQ_FrN6FNViZVjxHUvf6_xA?sub_confirmation=1

 
Oh my goodness- it is the same thing as the German site but with additional recipes.

I haven't even gotten through the German site yet- and now I will need to start on the French site! Loved the onion slices stuffed with cheese then deep fried. Hah! Would never think of that. Thanks for posting the site, Colleen.

 
Does anyone else find it odd that the German use Brie all the time while the French use mozzarella?

I have GOT TO STOP WATCHING THESE!!!!!!!!

 
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