Double layered honey tuille technique! Pastry secrets explained

[@riffroosje]

I LOVE THIS! Thank you

[@shaunballagh196]

sick as bro!

[@JacEckhardt]

You’re an artist and I love your work. I’m interested in that little blender you are using. What’s the make of that. Looks a bit like a coffee grinder.

[@JulesCookingGlobal]

Thanks a lot Jac! It’s indeed a spice grinder. Find full equipment lists underneath all my UA-cam videos. Have a great day 🙌🏼

[@emanuelegucciardi2355]

Sempre un grande...n1

[@cliffbenardo9649]

What does the egg white do in this recipe beside giving the moisture to the mix? And can we replace it with water?

[@madrogo2435]

Why is the honey so liquified? Love the content !

[@TheRoW3RZzClan]

Mine started rising a bit and im sure i used normal flower, what could be the reason?

[@stephanecollins2093]

Please tell me what blender this is I’m looking everywhere. What’s the name is it a spice blender ???

[@atefmorgan568]

bravo 👏

[@JulesCookingGlobal]

Thanks!

[@ประภาสมะลิพุ่ม]

Recipe

[@MagichMushroon]

N

[@mustafayapc5457]

Is it too difficult to write a tuil recipe?

[@iainkaan]

because everyone just has a random honey grid mould in their cupboards

[@JulesCookingGlobal]

This channel isn’t for every random person 🍯 But you can still use the recipe without the mold, works great. Have a good one

[@cameronknowles6267]

Even on a Silpat you can spread it out for a Thule

[@riffroosje]

You can use any mold or just put it like it is on a any non-stick sheet. Don't be so mean for no reason. 😮‍💨