Julia Child demonstrates pate feuilletee — the dough for Napoleons, vol-au-vents, as well as tarts, turnovers, cakes and even cookies, that consists of hundreds of paper-thin layers of dough sandwiched between hundreds of paper-thin layers of butter. Learn how to make the dough and how to assemble and bake a handsome ham tart to serve as a first course, a main course, or at a picnic.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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13 Comments
❤️
Bravo!
Beating butter
Holid Sunk! I want that on a t-shirt.
She’s a cooking icon! I watched as a youngster and became a pretty good cook! Lol
Genius! "…the gluten becomes enraged".
Best explanation of laminated dough ever. I understood and replicated it at eight.
you don't see an entire half hour show devoted to teaching just one thing anymore — heck, with commercials the shows are only about 20 or so minutes now — this is true, old school educational television, similar to what Food Network started out to be as a fledgling channel
She makes me think I could actually make puff pastry.😀
I love French cuisine. Sometimes very simple, sometimes more complicated: it's full of little details and you can't be in a hurry or skip steps. I wish I'd known Julian Child much earlier, in the days before the Internet. We had a bit of the equivalent in Quebec with Jehane Benoit, very classic and very old-fashioned where the wife prepares a good meal for her husband. But there's something about Julia Child, there's this desire to make French cuisine accessible to Americans (I include Canadians) sometimes with disarming casualness, sometimes so funny when she gets rid of what's no longer necessary. Still very relevant! Of course, you have to love to cook.
I LOVE the explanation of the rolling and folding with the felt!
Love watching Julia! I’ve watched her cook since I was in my teens (I’m in my early seventies now). One thing puzzles me about this dish: I’ve listened to her list the ingredients for the creamy ham filling twice, but I cannot understand what gives it that greenish cast. Is it simply the age of the video that causes it to look green somehow?
Jamie Oliver always told us to BUY puff
Pastry because it’s such a time consuming chore and we should
Focus more on the filling… he isn’t wrong when your want to eat today … we eat nothing but butter in our home .. never margarine ( because that’s one molecule
Away from
Plastic) poor Julia would be spinning in her grave if she thought any of us ate margarine. But I get it that since Covid and the rise of food costs that many can’t afford to make puff pastry .. the butter you do have should be for buttering toast and sandwiches .. I think you all know what I mean. Having said that… watching her make puff pastry is a delight and I don’t want to be a Debbie downer. We love you Julia!!! 💗 🧑🍳