Surprising world is so small.I follow ur friend much before i found you. U both are friends ..wow...you both need to be friends as u both are great. And yeh i love his accent 🙃 and how fast he speaks .
You made a outrageously challenging dish turned into something so coherent. Unbelievable!! Bt it will certainly give me a run for my money when lm gonna try it😂🤣.. Thank you for a grt video.. peaceout✌️
Amazing recipe. I make it every week and it is a jaw-dropper for my guests. The hoola hoop softens up very quickly in contact with the pear dough any tips?
😆 Before I finished watching your Video I have some feeling that you and my teacher Chef Mike are friends or come from the same country. You both are amazing！👍👍👍
I used quince puree, it was just cooked and pureed without sugar. However, it burned for me after 10 minutes of baking. What is the problem. Thanks for the answer
Since it's a sugary syrup, the easiest bet would be just to reduce it on very low heat, until it gets to the desired consistency. Although it may get too sweet for you. It depends what you are trying to achieve. Let me know how you'll proceed here, I'm curious what's your plating idea🤓✌🏻
Hi, really great content your putting out across your channel! My question is when you have passed the fruit threw, the mixture your using is extremely light in colour? Did you add something there ? Or did you use the passed content or the prices that did not get passed
Good question! Thanks 😊 You can play around with any fruit combinations and also don’t be afraid to add herbs and spices, they would really help to elevate the flavour. In other words, there isn’t one particular fruit that I would recommend, but for this recipe, I’ve used a combination of apples, peaches and pineapples 😉
Explain to me how this is Michelin star standard ? I’d say it’s more like 2 rosette standard at most , but it’s irrelevant really the dessert itself looks good and is presented well .
What's the next famous dish you want me to recreate?🤓
Ratatouille
Lasagna
Do some tips to retain crispyness of food.in humid areas please 😢
Store in the airtight container is my best tip 😉
hi chef could you make the amaury guichon chocolade cigar
Love the music choice, love the instruction methods.
This is super cool! Well done chef :)
Wooooow, Chef!!! You’ve outdone yourself!! This is GORGEOUS!
Thank you so much!🤓✌️
Wonderful 😍 many thanks for the great techniques 👏
Glad you like it!
Surprising world is so small.I follow ur friend much before i found you.
U both are friends ..wow...you both need to be friends as u both are great.
And yeh i love his accent 🙃 and how fast he speaks .
thank you 🤓✌🏻
Hi Chef Hogan here. I showed this video to my food theory class today. Amazing work!!!!!
hi Chef! thank you!!
You made a outrageously challenging dish turned into something so coherent. Unbelievable!! Bt it will certainly give me a run for my money when lm gonna try it😂🤣.. Thank you for a grt video.. peaceout✌️
My pleasure 🤓✌🏻
Amazing recipe. I make it every week and it is a jaw-dropper for my guests. The hoola hoop softens up very quickly in contact with the pear dough any tips?
It might not be dry enough
Amazing thank you for new tecquinecs Chef!💙👌
Thanks for watching, Joel!🤓✌🏻
Ah - you're mates with chef Majk ... he's great - as are you .. thx for you're efforts and vids!
Looks lovely!😋😋👏👏👍👊🏼
🤓✌🏻
I enjoy watching your video and have tried your transparent noodles recipe. It was fantastic
Thanks for watching! 😊
Wooow so nice
Incredible video! greetings from Peru
Thank you! Cheers!🤓✌🏻
Hello Chef nice to meet you. your're so intersting cooking skill. I like that. thank you so much .Have a good day.
Thanks for watching! 😊
😆 Before I finished watching your Video I have some feeling that you and my teacher Chef Mike are friends or come from the same country. You both are amazing！👍👍👍
Thank you! You are amazing yourself🤓✌🏻
Thanks 🙏 You are so kind 😘😘😘
This is very nice
Thank you!
I used quince puree, it was just cooked and pureed without sugar. However, it burned for me after 10 minutes of baking. What is the problem. Thanks for the answer
Wow awesome recipe! I was just wondering for how many people these ratios are? Is it for two people?
So pretty. I love quenelles.
🤓✌
Woww
Lovely! One question though, why are you using frozen fruit and why not fresh?
Great question! No reason, you can use fresh just the same, it was just easier for me to use the frozen ones in this case🙃
If I want to make reduction from this syrup after cook the pear how can I do that,I want to use it for plating like a gel
Since it's a sugary syrup, the easiest bet would be just to reduce it on very low heat, until it gets to the desired consistency. Although it may get too sweet for you. It depends what you are trying to achieve. Let me know how you'll proceed here, I'm curious what's your plating idea🤓✌🏻
🤤
2 dislikes clearly low energy folks
Hi,Chef~
May I know what kinds of the fruit or
other fruit to making this Hula Hoops
hey there 👋 you can use any kind of fruits to make this 🤓✌🏻
@@ChefRudakova glad to the chef you are replying to me... Can I know how many fruit grams to making one recipe
Hi, really great content your putting out across your channel!
My question is when you have passed the fruit threw, the mixture your using is extremely light in colour? Did you add something there ? Or did you use the passed content or the prices that did not get passed
Thank you 🤓✌🏻 It’s just a fruit purée, no additives
I love chef majk! No disrespect, but his channel content is really amazing! (As is yours too!) :)
Thanks, mate! 🤓✌🏻@ChefMajk you have some real fans here😎
Hi Chef, I hope you’re well. 🤗 What was the ingredient you grated over the fruit wheel? Was it Parmesan? Thanks. Take care always! 😊
dictiosaurus white chocolate 🤓
Many thanks, Chef! 😊
What fruits you recomend for the purée?
Good question! Thanks 😊 You can play around with any fruit combinations and also don’t be afraid to add herbs and spices, they would really help to elevate the flavour. In other words, there isn’t one particular fruit that I would recommend, but for this recipe, I’ve used a combination of apples, peaches and pineapples 😉
And if i dont have the cartouche?
make one🤓✌️
Explain to me how this is Michelin star standard ? I’d say it’s more like 2 rosette standard at most , but it’s irrelevant really the dessert itself looks good and is presented well .
define Michelin star "standard"
@@ChefRudakova Michelin star standard is about precision on a plate , literally everything has to be perfect !!
@@andrewmcallum define perfection
I want to asking ,,how to make this biscuit crispy fruit become crispy ,,??this only 100 %fruit no ingredients like pectine our agar agar
You need to dehydrate it to the point that it becomes crispy 😉🤓 it takes a while thought...
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