Pratique du Shadowing: How To Make The Perfect Brownies - Apprendre l'anglais à l'oral avec la vidéo
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81 phrases
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Brownies are the easiest dessert to make and the hardest to make perfect.
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I need you to listen carefully because these are going to be the best brownies you've ever seen.
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And if you don't believe me, at the end of the video, I'm going to bring one to my grandma.
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Grandma's no better than anybody if a brownie is good.
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And trust me, my grandma doesn't hand out compliments.
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If this brownie is the best brownie she's ever had, she will tell us.
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But if it's the worst, she'll tell us that too.
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I'm going to start off the way I start most baked goods, and that is by making some brown butter.
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We make brown butter because it achieves this nutty depth that regular butter can't even touch.
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When it foams up, that means you're getting close, and when you can eventually see golden brown spots forming at the top of those bubbles,
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that means it's time to immediately take it off the heat,
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and then my trick is to spray the bottom of my pan with some water to immediately stop that cooking process.
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As you can see, we're now left with the most perfect brown butter.
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Next, while the butter's still nice and warm, we'll add in our chocolate and stir to melt.
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This will help to further cool down that brown butter
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so it's not too hot when we add it to the eggs in just a few moments.
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In every blind brownie taste test, brownies with better chocolate wins.
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So if there's any place in this recipe you're going to spend a little more money, spend it on better chocolate.
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Set this aside.
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Then, into a mixing bowl, we'll crack a few eggs, plus one extra yolk for richness, as well as some granulated sugar,
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light brown sugar, and a little splash of vanilla extract.
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This is my bottle of homemade vanilla extract that I'm very proud of.
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His name is Charles.
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He's six years old.
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Fit the bowl into your stem mixer along with the whisk attachment, then turn it up to high and let it mix for 10 minutes.
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This is how we get that shiny, crackly crust on top.
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It comes from the sugar fully dissolving into the eggs, which rises during the bake and sets on top like glass.
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And as you can see, I'm also gently warming the sides of the bowl with my torch as it mixes.
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This will help that sugar to dissolve faster.
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Once your eggs look silky and velvety like this, get rid of your mixer and pour in that chocolate brown butter mixture.
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This, by the way, is definitely a spoon -licking kind of moment and then gently fold everything together.
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Remember, we just spent 10 minutes trying to get air bubbles whipped into those eggs.
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Don't push it all out now.
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Be sure especially to scrape from the bottom up.
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The chocolate likes to try to hide in the corners, so you wanna make sure you really mix it all in.
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We wanna be gentle and mix it just enough that it's not streaky anymore.
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My mixture has cooled a bit more than I'd want it to, so I'm gonna hit it once more with my torch.
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You wanna keep the mixture loose and warm right up until you're ready to pour it into that baking dish.
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Sift in the flour and cocoa powder to make sure there are no clumps.
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Anytime I'm sifting something, I love using a whisk.
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It goes through very quickly.
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And know that from this moment forward, every stir will cost you.
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Mixing develops gluten, and too much gluten means you'll make a cake instead of brownies.
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So fold until just combined.
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I'm totally fine seeing a few little clumps of flour left.
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If this batter is any indication, my grandma's going to give these a perfect score.
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But we'll see.
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Pour this into a parchment -lined baking dish.
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Then give it a few taps to make sure it's all evened out.
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Give it one light sprinkle of salt.
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And then into the oven at 325 Fahrenheit until the edges are set and the center is wobbly.
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Take a look at that.
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Technically, we should let it rest for 30 minutes,
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but half the time I grab a bowl with a scoop of ice cream and then put some of the hot, gooey brownie right over it,
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and it's genuinely better than any dessert I've ever had, even at the best restaurants all around the world.
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But if and when you're patient enough to let it fully cool, it'll look like this.
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You can see that wavy, glass -like crust on the top, those raised corner pieces, my favorite part,
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and all the little chunks of salt that have partway dissolved into the brownie.
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But the real test is when we cut into it.
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The key to cutting brownies is to place a sharp knife in hot water,
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then wiping the blade dry and going straight down with a clean and confident cut.
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Then rinse and repeat.
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Everybody always argues about which piece is the best.
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This point we may not agree on, but I think that the corner slices give you the best balance in every bite.
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But I think there's one thing we can all agree on, and that's that if your favorite piece is this middle one here,
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you're out of your mind.
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I've been waiting all day for this.
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It has everything you'd ever want in a brownie.
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Crispy top, fudgy center, the perfect bittersweet balance.
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But hey, if you don't believe me, I'll let you hear what my grandma thinks.
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Just wait right there.
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Okay, you're present.
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Oh, good Lord, it's huge.
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It's good.
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It melts in your mouth, but it's a 9 -3.
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A 9 -3?
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Any reason why?
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I think it's good, honey.
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I'll try to make you a better one next time.
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Don't give me a hard time, honey.
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I'm too full.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « How To Make The Perfect Brownies ». Les mots qui reviennent le plus souvent : brownie, brown, butter, chocolate, eggs. Cette vidéo contient 81 phrases et 994 mots à répéter en shadowing. La partie parlée dure 4:05. Le locuteur parle vite, environ 243 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 81 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| butter nom | /ˈbʌtɚ/ | beurre |
| egg nom | /ɛɡ/ | œuf |
| bake verbe | /beɪk/ | cuire |
| mixture nom | /ˈmɪkst͡ʃɚ/ | mélange |
| grandma nom | /ˈɡɹænmɑː/ | mamie |
| pour verbe | /poɹ/ | verser |
| honey nom | /ˈhʌni/ | miel |
| dish nom | /dɪʃ/ | assiette, plat |
| bubble nom | /ˈbʌbəl/ | bulle |
| fold verbe | /ˈfəʊld/ | plier |
| extract nom | /ˈɛkstɹækt/ | extrait |
| flour nom | /ˈflaʊ.ə/ | farine |
| melt verbe | /mɛlt/ | fondre, se dissoudre |
| stir verbe | /stɝ/ | remuer |
| vanilla nom | /vəˈnɪl.ə/ | vanille |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| cool down verbe | /kuːl ˈdaʊn/ | se refroidir, refroidir |
| go through verbe | traverser | |
| hand out verbe | distribuer |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Anytime I'm sifting something, I love using a whisk.
- I've been waiting all day for this.
- It has everything you'd ever want in a brownie.
- I think it's good, honey.
- Don't give me a hard time, honey.
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Phrases conditionnelles if + proposition, will/would + verbe — une condition et son résultat | if it's the worst, she'll tell · if you don't believe me, I'll let |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | you've ever seen · has cooled · I've ever had |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the easiest · the best · the worst |
| Comparatifs -er than / more … than — comparer deux éléments | better than |
Prononciation à surveiller
Le locuteur utilise 38 contractions et formes réduites, comme I'm, you're, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: dish /dɪʃ/, sharp /ʃɑɹp/, indication /ɪndɪˈkeɪʃən/, splash /splæʃ/
- Mots longs — placez bien l’accent: genuinely /ˈd͡ʒɛn.ju.ɪn.li/, technically /ˈtɛk.nɪˌkəl.i/, indication /ɪndɪˈkeɪʃən/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: mixture /ˈmɪkst͡ʃɚ/, gently /ˈd͡ʒɛntli/, torch /ˈtɔːtʃ/, gentle /ˈd͡ʒɛntl̩/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/
- /r/ anglais — langue recourbée, sans frotter la gorge: grandma /ˈɡɹænmɑː/, pour /poɹ/, extract /ˈɛkstɹækt/, crust /kɹʌst/, sharp /ʃɑɹp/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme butter, egg, bake.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.