Fine dining pumpkin bite (with orange and ginger)
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- Опубліковано 21 гру 2020
- Hey guys, in this video I will show you how to make a delicious pumpkin bite. It's a sugar cilinder made from toasted pumpkin cream with a pumpkin orange tartare. I make them from butternut squash. You can serve this as a great amuse. Enjoy!
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Enjoy making this recipe!
Oven temperature 180 and 120 degrees Celsius
Ingredients:
2 butternut squash
Couple springs of thyme
Flaky salt
Olive oil
3 oranges
Sugar
400 milliliters of orange juice
20 grams of glucose
100 grams of isomalt sugar
80 grams of icing sugar
Bon appetit! - Навчання та стиль
chef your work is pure gem
I’ve been waiting for something like this channel for years. I love cooking channels but always wanted to learn all these crazy mad techniques from finding to try and make my own tasting menu for my family and freinds and this channels gonna help me do it 🤙❤️ keep it up man
your channel is so underrated, your recipes are so artistic and easy at the same time
The most underrated cooking profile I hope more people start watching you cause you are f*ckin genius
Thanks mate! Much appreciated!
Every one of your recipes is just 😍😍😍😍
Beautiful demonstration simple without cheesy showmanship! Well done for your work chef!
Thanks you Matt! Really appreciate it!
Love this - would enjoy seeing more videos that show a bit more avant garde cuisine along side your usual content!
Thanks James! This kind of cooking is my favorite, always thought it was to advanced for UA-cam. But I’m starting to notice it’s the other way around
I really like it.
I like pumpkin, and the techniques for this dish seem simple.
The best !!!! Always ur fan chef .thank you for sharing knowledge with us ♥️♥️♥️♥️
You are absolutely amazing. Thanks for your channel!
Wow. That's amazeballs
Beautiful chef
This is very inspirational! good work chef
Thanks Jeff!
Awesome!
Thanks!
Amazing chef 👏👏👏👏👏👏
Thank you Adil!
Amazing
dude... you are awesome
In the States we call that a butternut squash. Pumpkin is a specific strain of squash, the round orange ones used in pies or the larger ones used for Jack o' lanterns.
good work chef
Nice. Also the song
Levels 🔥🔥🔥🔥
Thanks Lulama!
Fantastic video. Nice work
Thanks!
i was looking for squash inspiration and something told me to click here. 100% brilliant, bravo. i didn't watch the full thing, just skimmed bc i really am trying to write a recipe LOL but i will officially be subscribing and watching your work
Thanks Alfred! Great to hear and glad you liked it
Awesome 🙏 please share More !!! Thank U
Delicious to roast the pumpkin this way
It sure is!
This is genius, I can tell that you going to gain a lot of traction on this platform
Thank you Nico! Really appreciate it!
Elegant
Thank you!
Amazing 😉
Thanks!
Chef, what have you used as a stencil for the pumpkin cannolo?
Amazing man! Hard to know how those things are really done. Do you think someday you could show how vegetable sheets are made also? The ones used in savory dishes.
Right now I’m working on a video with all kinds of crisps. All savory. Hope you’ll like it!
Reality beautifull, clean, delicate, creative,... CONGRATS SR, GOODJOB
Thanks! Much appreciated!
whats the use of isomalt sugar chef?? can i substitute with somethingelse?
Very nice
Thanks! 🙌🏼 Really appreciate it!
I was wondering about the use of Isomalt in this recipe, it's usually used (as far as I know) to create colorless caramel, so what is the point in using it in the way you did if you don't mind me asking?
It is possible to use for that recipe isomalt in cristals instead of powder ?
can we replace iso malt sugar or is it necessary for the recipe to work?
What thickness is your mold for the rolled cylinders. Thank you.
What’s the name of black pebbles you put in the bowl?
Can I use something else insted o the Isomalt ?
Is it possible to pre make these and keep them in the fridge? Or are these eaten still warm?
Hi chef, I’ve made the cylinder twice, but it all turns out a bit sticky instead of crunchy, is it normal?
What type of glucose was used? It looks like solid glucose?
Where do you purchase the serving dish?
Greetings, Chef. Great work, just found your channel and have already subscribed. Where can i buy the black bowl used in the presentation? Thank you.
Amazing video as usual. I really enjoyed it! I have a question, Is it possible to make the cylinders a day before and stuff the pumpkin cream the day after?
Yes, as long as you store them dry.
Hi, what is the mold size you created ? By the way, you recipe is exquisite, congratulations for the 100k.
how many servings does this recipes typically make? Same could be said for your other videos too. I love the content though
What temperature do you serve these at?
Where did you use sugar syrup?
Heel mooi gerecht
Thanks Marcus!
@@JulesCookingGlobal word het koud geserveert kan me voorstellen als het warm is dat de tuiles weer zacht word
Hi, what happens with the Organe water and sugar?
Just tried this, comparatively simple , fun, delicious.. Only the seeds where really odd... Baked them for a lot longer then shown... Still chewy and very odd mouthfeel... Not really sure what went wrong... Maybe still too wet?!
To make cylinder how many grams of puree should I add? I can see 200ml of orange juice but don't know about puree grams because I want it to use banana puree instead of pumpkin! Thank you so much about your amazing video!! It is so inspired🙏🏻👍🏻👍🏻
It's 300 g pumpkin puree.
You can replace it with banana puree if you like.
Perhaps less liquid like orange juice, to maintain the same thickness.
You could try to replace the orange juice with apple juice, to keep more banana flavour...
Hi. Is it a amuse bouche or a dessert?
Chef what’s the air level in the over for the cylinder? Talking about professional Rational oven
I had it in full power. As long as the silicon baking sheet doesn't get blown away 😅
how can you make a cilinder without adding sugar ?
Hi Chef,
Where can I buy those „molds“ for the desired shape?
Love the Channel!!!
I cut this mold myself from some plastic, just draw a shape and cut them with a knife or a scissor and thank you!
Great videos. Is the pumpkin amuse served cold, warm or room temp? How long in advance can it be made?
I served it at room temperature, once filled they need to be served straight away
How long in advance can you make the cylinders please? Anyone can give me an idea? Will they go soggy after few days??
Hi! I can't find isomalt anywhere near me - could I replace it with sugar or sucrose?
Never done that, I don’t think you’ll archive that crispness and I think it’s going to be way sweeter. But you can always try. Maybe you can order the isomalt online?
Your recipes are great, how many people would this recipe serve? BW the ginger is missing from the recipe mentioned.
Thank you Rajeev! This is for about 25/30 amuses
For a simple home cookthat doesn’t have either isomalt sugar or glucose at home,what can they be replaced with to get the same result
You can use agar agar or giletin ..and for the no need oven just heat the pumpkin mixture and add gelatin or agar agar and sprade in silicon sheet or any try and put in fridge
Does anyone tell me what type of glucose has been used on this recipe..what kinda gel was that .. please enlighten me on that
Just ordinary glucose syrup. It looks like gel in the video, but it is actually very sticky.
Hey chef !
Did you add ice cube to the mixture ? and why ?
3:13
Glucose
hi chef, nice dish, where can I find the stencil that he used to spread the pumpkin cream in the silpat?
Hey Wad! I always cut them myself out of hard plastic or thick paper, this way I have the perfect stencil every time
@@JulesCookingGlobal Do you remove the stencil before you put them in the oven? thank you
@@MrEmad1955 yes you do
Amazing cooking chef 😊. Have a question. How is it possible to make a cylinder to stuff from a tomato? Amateur cook hier 😊
Sure is. It’s the same recipe, just make sure that the thickness of the tomato sauce is the same as the pumpkin cream
@@JulesCookingGlobal thank you chef 😊
Is this dish hot or cold?
waw , jules ....... this is my perfect Learning school , i do sometimes mis understand a ingredient , guess you r a Aussi , or a belgian , haha never mind , it is great . and i love the music and easy going style .
Thanks Joshua! Really appreciate it! I’m Dutch so I’m sorry if my pronunciation isn’t always clear. I’m definitely working on that, but you can always find the ingredients in the description to double check. Thanks again and have a good one!
no ,please ....................... i was not a insult ! ur english is great ... u r a great cook and great finnisch talking dish -wise smooth clean , arty .. start ur own restaurant ! And u have some great cooks , starchefs like the LIbrye , sergio etc .. thx
Again really appreciate it! I wasn’t insulted so no worries, but with every movie I make I always try to pick one thing I can do better to improve myself. My English has been a point a lot of times, so I never mind some feedback
grappig , ontdek net dat je ook een nederlandse versie hebt (stom van me ) als ik de lijst bekijk dan overtref je jezelf steeds meer ,niet zeker welke richting je uitgaat , meer de patisserie ? Ook deze zijn perfect afgewerkt hoor echt chapeau !.. net zoals de afwerking van je andere gerechten, oog voor detail . bedankt ..ik geef je alvast een 10/10
sub'd, great channel.. what's your ratio of ingredients for the pumpkin glass?
nvm, got it
Hey Chef! Kan je dit in de mise en place doen? En hoeveel dagen blijven de rolletjes goed? Ongevuld uiteraard.. denk dat het vullen wel à la minute moet gebeuren..
Het vullen moet inderdaad a la minute, maar indien je ze goed afgedekt bewaard kan je ze zeker 2 weken goed houden
@@JulesCookingGlobal super! Hartelijk bedankt
Wauw 🥰 serveer je ze warm of koud?
Dankjewel Linde! Ik serveer ze altijd op kamertemperatuur , warm smelt de cilinder namelijk en dan zakt die in
can i make it whitout the glucose
No the recipe works pretty precise
What's the name of the song?
Chef how to make a chicken jus? Do you have a recipe?
Sure do, I uploaded one last month. It’s called Creme de volaille, hope you’ll like it!
Hi chef, where can i find that kind of black cylinder?
I bought it at a local store, but you can also go to a hardware store and buy metal tubes
@@JulesCookingGlobal I already have metal tunes but over time they tend to rust so I would like to buy the ones you used with internet shipping. Does that store ship?
It’s a store just for restaurants in the Netherlands, I’ll try to find another way for you
I only found this one, but the website is in Dutch: www.gentsbakkershuis.be/Kaasrolletje-buisje-in-kunststof-RO0025
@@JulesCookingGlobal OK thanks
Van welk materiaal heb je sjabloon gemaakt ?
Flexibel plastic
Bedankt 🙏🏾
I would not be able to use isomalt because I can't digest it.
Then it is not for u
excellent video as usual
what you are calling a " Pumpkin "
most people call it a Butternut Squash
i am not sure if a real pumpkin can be substituted for the butternut squash
Sure can! Thanks, here in the Netherlands we call both Pumpkin
What's this Isolate sugar?
Isomaltose or isomalt sugar.
buy a hotdog can.... fancy plate.... mustard..... done!
Rad
opnieuw netjes...
Thanks Tom!
That's a butternut not pumpkin
Excellent video, content and explanation. But the cheesy Chinese puppet music has got to go!
Amazingly irritating music, nice cooking. :D