the pan I am using is a Debuyer choc nonstick 24 cm (9.5 in) amzn.to/4bJpPwf

As a Spaniard proud of Spanish gastronomy, I recognize the great value of the French culinary origin. I always find your videos very interesting because you explain all the techniques in great detail. Thanks very much buddy.

@FrenchCookingAcademy

Ай бұрын

pleasure 🙂

Before whisking egg whites I wash then rinse in hot water & let dry anything the egg white will come into contact with. I then wipe (& let dry) these things with a bit of lemon juice or white vinegar to ensure that the whites will whisk & foam up. I used to work very near St Bartélémy where Cointreau is made (near Angers), not far from St-Gemmes (sur Loire) where Edouard Cointreau’s relation by marriage into the family, Jean-Adrien Mercier lived & worked as an illustrator & painter, including early Cointreau posters & adverts. I became & still am a fan of his ❤

Such a lovely and symbolic way to celebrate!🎆 Happy Bastille Day!❤🇫🇷

@FrenchCookingAcademy

Ай бұрын

merci

Thank you very mutch for the recipe! My grandmother has made this Omelett for us Kids very often, when we visit her. I was Looking for the recipe for a long time! I did Not know that it is called souffle omlett! My grandmother always called it Schaumomlett, froth omlett. She is german, but she is from a different town then my mother. My mother does not know this recipe!

Great Recipe, almost similar to the Kaiserschmarrn here in the Alpine Region. You can also use a Cast Iron Pan if you don't have a non stick Pan. Also recommend to serve Compot or Confiture to complement the sweet Taste. Using the oven isn't even necessary as i found out if you manage to turn the Omlette within the Pan.

@FrenchCookingAcademy

Ай бұрын

👍

@VolkerTrue

Ай бұрын

I guess you mean „Salzburger Nockerl“. However, this is also different as it contains flour and cream. Kaiserschmarrn is a „torn“ pancake with raisins….

I love to cook and can't wait for each one of your videos, even if we do not celebrate the same holidays!😊

It looks wonderful. A nice light elegant summer desert. I think I would serve it with lightly macerated fresh strawberries.

The largest celebration in North America of Bastille Days is going on right now along Lake Michigan.

Looks delicious.......thanks for sharing.

Merci et bonne fête !

@FrenchCookingAcademy

Ай бұрын

👍

Fantastique! Merci ❤

Merci Chef, I hope you are well and enjoy Bastille Day ! Take care Mon Ami !

@FrenchCookingAcademy

Ай бұрын

thanks

Fabulous 👌 i shall be participating in making the thing of beauty, thank you chef.

You are the Best! Keep going!!😀

I LIKE HOW YOU DESCRIBE THE TOOLS USED LIKE DEBUYER PANS AND THE RESPECTIVE MODEL. THANKS.

It reminds of the Austrian „Salzburger Nockerl“. Loks and sounds delicious 😋

Thank you SO MUCH Chef! I love eggs. They are like dessert no matter how it's prepared 🤤😃

@FrenchCookingAcademy

Ай бұрын

👍

Looks amazing & yummy. Already put DeBuyer pan on my wish list - just need the Cointreau to try! Will impress my hoity-toity kids😂❤

@FrenchCookingAcademy

Ай бұрын

you can use other liqueurs too

@enriquehernandez8947

Ай бұрын

It's great with rum, but cut thru sugar as rum is quite sweet when reduced

@dreed1058

Ай бұрын

@@enriquehernandez8947 that sounds yummy, and I have some rum! Thk you;)

Ça à l’air incroyable! J’essaye cette recette bientôt!

Beautiful for La Fete de Bastille!

Nice to treat it as dessert with cup of nice tes

Vive la France!

What was the plate you used in the oven? Merci and Happy Bastille Day!

What an inspiring festive dish. Thank you. Happy Bastille Day. ❤️

@FrenchCookingAcademy

Ай бұрын

👍

Yum! Looks a bit like a creme brulee but with out the custard cup...

@FrenchCookingAcademy

Ай бұрын

🙂

Good Heavens !!! That is the most amazing omelet I've ever seen. I never knew this kind of thing could be made from whipped cream. It is luscious ! Long Live France !!!

I'm watching this on the 14th...Happy Bastille Day!!! Next week I'll be drinking a Belgian beer for Belgian independence day :P I might make moules et frites :P

Just finished the flambeē Thank you for this Bastille Day lesson. Sorry I cannot add the pic

@FrenchCookingAcademy

Ай бұрын

thanks for trying the recipe

This omelette is a must try i think i have seen it in Julia Childs cookbook

"A cloud of goodness":)

What brand is that plate, it is beautiful!

@FrenchCookingAcademy

Ай бұрын

need to check it’s been around for some time 👍

Don t fully understand how you do the flambee? You just light up with a lighter?

@FrenchCookingAcademy

Ай бұрын

yes your warm up the liqueur, you lit it up in the pan then pour the liqueur over

@dontfeedjellyfish6068

Ай бұрын

You take as much liquor in your mouth as you can. Take some Atropine before to suppress salivation, so the liquor won´t thin out. Then you take a lit torch and spew the liquor all over the table. The guests who survive this are eligible to eat the Omlette.

Quelle cuisinière à gaz, quelle marque, conseillerais-tu?

I luv crepes suzettes

Use Licor CuarentayTres instead of Cointreau if you can find it. Slightly sweeter and lighter for dishes like this.

❤❤❤❤❤

@FrenchCookingAcademy

Ай бұрын

🙂👍

It looks like an omelette from La Mere Poulard.

@FrenchCookingAcademy

Ай бұрын

yes very similar indeed 👍

Looks like Crepe Suzette in an omelet version.

@FrenchCookingAcademy

Ай бұрын

🙂👍

Are you baking it in the oven or just keeping it warm? That looks interesting

@FrenchCookingAcademy

Ай бұрын

the omelette is par cooked in the pan then finished to cook in the oven for 3 to 5 minutes 👍

bonjour chef. Just wondering where i could buy a Toulouse sausage in Australia?

@FrenchCookingAcademy

Ай бұрын

unless it is sold frozen it would be hard to find perhaps vacuum packed in some shops ?

Hello, est-il possible d'utiliser la Poêle M'6S ou est-il obligatoire d'avoir une poêle non stick? A bientôt!

@FrenchCookingAcademy

Ай бұрын

avec beaucoup de beurre c’est possible mais dans ce cas utiliser un feu doux seulement et cuisez plus longtemps

Ooh! I want mine with Benedictine! I love the stuff.

@FrenchCookingAcademy

Ай бұрын

i am yet to try it with it but i will as this is so easy to eat 😀

Maybe a very light dusting of icing sugar at the end? Probably more for presentation than anything else.

@gigivarnum

Ай бұрын

For American tastes, absolutely! And maybe do a vanilla bean-infused powdered sugar for a nice flavor?

Fantastic! Any suggestions for zero alcohol??

@FrenchCookingAcademy

Ай бұрын

just use a pastry flavoring 👍

@enriquehernandez8947

Ай бұрын

Orange juice reduced

SUPERMAN...💪

Is the symbolism worth the effort?

Could you clarify, does the plate preheat in the 400°F oven and you take it out to add the omelet, then you put it back in to finish the omelet in the oven? Or do you just add melted butter to the room-temp plate and the plate heats while finishing the omelet? You mentioned the plate being hot but then didn't ever mention or show putting it into/removing it from the oven to place the omelet on...

@FrenchCookingAcademy

Ай бұрын

you just warm it up a little just to melt the butter in it . no need to leave it there for long at all 👍

Do you think it is possible to cook any soufflé dough in such a pan, like an omelette?

@FrenchCookingAcademy

Ай бұрын

soufflé have more element to it like pastry cream or bechamel so it would hard to have it cook fast in a pan like that but that said it may be worth the try 🙂

How the hell can an omelette be ironic? So many people misuse this term.

🦝

Surely this tastes kind of eggy

Hello chef Good morning i am from India I need your recipe book in continental cousine by mail but I have no money because I from poor family can you possible ?

6:38 Those tines are killing me. 🥴

That’s not Sharia compliant

Folks, this in an inexperienced fake chef... look up Bruno Albouze instead...

@gigivarnum

Ай бұрын

Golly, I hope your day improves! I can't imagine being rude on the internet is a terribly satisfying hobby... Oomph.

@brucetidwell7715

Ай бұрын

How incredibly rude! I can understand your devotion to your favorite chef, but that is no reason to trash someone else. I'm an experienced cook and I can't see that he did anything wrong. Go watch the videos that you want and leave others alone.

@SanDiegoFarmGal

Ай бұрын

Troll much?

@LePetitNuageGris

15 күн бұрын

@@SanDiegoFarmGal Try not to worry too much about this guy. If you click his profile pic, you’ll see he has something like 86 comments on this channel alone, all of them probably negative. A dedicated troll just for the sake of trolling. People like this just want to rile people up for no reason. They make it their hobby, like you said. Best to downvote, report, and ignore them.🤷🏽‍♀️

What the hell is that? Yuck!!!

@kenken0175

Ай бұрын

Name checks out

@brokenglassshimmerlikestar3407

Ай бұрын

wtf is your problem, troll? So fast on the hate comment, you must have the notification bell on. Get a life

@SanDiegoFarmGal

Ай бұрын

So many trolls, so little time.

@j.bradleyheck1589

Ай бұрын

Anti-Semites are garbage 🗑 !

Indeed, The port-of-call for me my friend!! Drop anchor and enjoy! 🤌👍