This guy is hilarious: "Julia Child's Orange Cake Drove Me to the Brink of Madness"

[catbyte]

This guy, instead of "Julie and Julia" is "Justin and Julia" and he's way entertaining.

&t=117s

And another:

Julia Child's Pastry Nightmare (Mille-Feuille & Napoleon)

[elleng]

1. HAHAHA!

THANKS!

Reminds me of a friend/former hairdresser, who visits occasionally and shows off his creativity!

[MontanaMama]

2. This was really fun to watch.

I think I'd like to try my hand at that orange cake...it didn't look too hard.

[elleng]

3. I'm HAPPY to pay REAL $$$ (IF I had it) for fine pastry,

and will do so (when I'm in the neighborhood!)

[MontanaMama]

4. Well, I'm not sure it would be "fine pastry"

if I were to take a crack at it...I just thought it looked achievable.

[elleng]

5. 'Achievable' for you is RIDICULOUS for me, so

will wait til friend visits my great old patisserie!

and will REALLY pay for Mille-Feuille & Napoleon, if/when they have them!

[MontanaMama]

6. Oh my...I had a Mille-Feuille

in New Zealand in 2018 that I still dream about...for real. It was one of the best things I've ever eaten. The pastry cream was not of this earth.

[hedda_foil]

7. I made her mille feuille for an engagement party when I was 23 and let me tell you ...

The pastry cream recipe used flour and I followed the recipe exactly but the damn flour taste never went away. It took forEVER to make the damn things and I could have bought better. These were my absolute bete noir.

[Ziggysmom]

8. He is cute and fun to watch. I remember buying Julia Child's cookbook many years ago.

I also struggled with some of the recipes. There is no shame in buying the frozen puff pastry sheets!!

[elleng]

9. I still have my copy of her book!

[hlthe2b]

10. There is a real reasons why she was genius at French cooking (and the rest of the world is NOT)

Most don't come to realize that until they've purchased multiple Child's cookbooks and expended countless hours wasting expensive ingredients. Early on I saw COMPLEX and TIME-CONSUMING and decided, no way.

But for the Gourmet Cooks/Bakers who succeed, my hat is off to you!