Finally, a recipe for a different type of cremeux instead of chocolate. I love the simple yet very elegant design of the dessert and its plating. I can't wait for another video.
While your skills in the preparation of foods are magnificent, I find your understanding of simple design concepts equally impressive. It so often takes many years for cooks to understand how effective simplicity in plating can be and many never realize. Plating proficiency is another step to expertise that cannot be taken for granted.
It worked for me now. You have to take them out as fast as you can when you take it out of the freezer and i also added more Gelatine. I also vakumed before putting it in to the mold so there are no bubbles. I also put some Anti stick oil spray into the mold.
Nice job! We all kinda now what your cooking style is, would be nice if you showed another side of michelin food. Would be cool to see you recreate famous signature dishes from different cousins. Maybe start with potato stones with aioli from mugaritz as an extreme example. The recipe is out there I know :)
Great idea Jules! ... It would be great to see a series of "inspired by the Michelin guide special", kinda like what you did with your "Friandise special" Also...@8:25 Gnocchis..Not just any regular gnocchis, you know the drill. There's countless of gnocchi vids out there, so whether michelin inspired, or whether it's your special touch...Doesn't matter. ;)
serve 3 portions of this to a Michelin inspector. . . Anyways looks amazing as always! I would 100% travel just to eat your dishes haha, love your vids chef. Have a nice day.
Fantastic job. Quick query: if you wanted to incorporate Salted Caramel as a flavour into this, would you keep the raspberry cremeux? I'm slightly uncertain if the flavours would compliment or clash as the Raspberry would add some nice tang which i think would work with the richness of a Salted Caramel, but I'm not certain, thoughts?
I learn at least 2 new techniques every time I watch your videos
Appreciate it mate!
Finally, a recipe for a different type of cremeux instead of chocolate. I love the simple yet very elegant design of the dessert and its plating. I can't wait for another video.
Thank you Chef! Going to make this elegant recipe to impress my greek family at Christmas ❤
While your skills in the preparation of foods are magnificent, I find your understanding of simple design concepts equally impressive. It so often takes many years for cooks to understand how effective simplicity in plating can be and many never realize.
Plating proficiency is another step to expertise that cannot be taken for granted.
Wow wow wow….visually it’s a masterpiece.
I love all your design and techniques
This is beautiful
Thank you for another amazing video. You are so talented
El mejorrr, saludos de Mexicooo
Incredible video. You are really a inspiration, keep up the good work.
My white mousse got stuck in the molde. Any idea why? Thank you in advance. By the way, you are great 👍🏻👊🏻
I have the same problem. Did you find a solution?
I am having the same issues! any tips on what you did to get them out without damaging?? Help!!
It probably means your freezer isn’t cold enough. Try to set it a bit colder and leave it in overnight. Happy holidays!
It worked for me now. You have to take them out as fast as you can when you take it out of the freezer and i also added more Gelatine. I also vakumed before putting it in to the mold so there are no bubbles. I also put some Anti stick oil spray into the mold.
Jules I'd love to see you make a lovely dish with a jus gras. There's no videos anywhere showing a proper jus gras.
Nice dish and congrats on crossing 50k subs.
Subscriber count rising, well deservered!
Great as usual keep it up
You are amazing jules ❤
Nice job! We all kinda now what your cooking style is, would be nice if you showed another side of michelin food. Would be cool to see you recreate famous signature dishes from different cousins. Maybe start with potato stones with aioli from mugaritz as an extreme example. The recipe is out there I know :)
Great idea Jules! ... It would be great to see a series of "inspired by the Michelin guide special", kinda like what you did with your "Friandise special"
Also...@8:25 Gnocchis..Not just any regular gnocchis, you know the drill. There's countless of gnocchi vids out there, so whether michelin inspired, or whether it's your special touch...Doesn't matter. ;)
serve 3 portions of this to a Michelin inspector. . .
Anyways looks amazing as always! I would 100% travel just to eat your dishes haha, love your vids chef. Have a nice day.
Magnifique 😍
Thanks a lot 🙌🏼
is there a reason why you're often using frozen fruits? and how do the measurements change when using fresh fruits?
Hi Jules, do you make your own mould?
Always watching i will be a pro cheff someday🙏🔥
Absolutely stunning Jules! Where do you get the molds from? Another fantastic recipe. Keep up the amazing videos.
It's from mold brothers!
Thanks! Find a link in the description
HI, what is the differance between a mousse and a cremeux?
Super
Fantastic job.
Quick query: if you wanted to incorporate Salted Caramel as a flavour into this, would you keep the raspberry cremeux? I'm slightly uncertain if the flavours would compliment or clash as the Raspberry would add some nice tang which i think would work with the richness of a Salted Caramel, but I'm not certain, thoughts?
Is that the "drop mold small" from mold brothers?
Both actually. Big and small
Please write down the shop that sells these moulds. TQ
I say it in the video and you can find direct links in the description of the video. Enjoy ✌🏼
Alternative of egg ?
do you know where in the USA we can buy the molds
The ship worldwide ✌🏼
👏🏼👏🏼👏🏼
speechless
Please, do you have an online lesson i can take?
Sorry, I only make video's for everybody. Maybe in the future
Great, Chef, but the molds are realy much expensive for me. Sorry.
The legend of mikujava.Monster snowquen's is my idol. Hes the person I aspirep to be, hes my light of day ..QQQQ
Does not look great buddy , rubbish to be honest