The Perfect Strawberry & Elderflower Dessert! Fine Dining Pastry Recipes & Michelin Techniques
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- Опубліковано 7 чер 2024
- Hey guys! Today we’re going to make a lovely wild strawberry, elderflower, pistachio and verbena dessert! It’s a tartelette filled with a pistachio praline, a lemon cream, a basil & verbena sorbet and a strawberry cocktail! All great recipes, so enjoy guys!
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Not sure how to bring this to the table, but the level of talent on this guy is beyond measure as you might know. To give you some insight: nobody ever has used our molds to create a sweet tartlette dough, and mr. cooking just knocks it out of the park on his first attempt!
Thank you guys! Love the new tartelette design 🙌🏼
Jules is the best of the best!
Perfect tartelette dough, sitting in a broth for a while and you hear the crunch for miles!
Indeed, that's why I love this recipe for wet preparations
I love that you show, at each step, what the final product should look like. And your flavors are just impeccable
I don't like listening to people eat but for Jules I am willing to make an exception
Same... Haha trying something new in the new studio
Yummy 😋 I need Jules & his lovely strawberry 🍓 tart in my everyday life okay ❤❤😊
Haha thanks! 🙌🏼 Really appreciate it!
You are always a source of inspiration ❤ thank u chef
Your plates are incredibly beautiful. Such great technique. Very inspiring. Thank you for sharing.
You are amazing!!
Your skills are very impressive!!
Thanks for the recipe
Beautiful dessert dish ❤thank you so much Jules🌞
Thank you John! Far too kind 🙌🏼
Awesome.... again 👌👌👌
Thanks! 🙌🏼 Really appreciate it!
Thank you again jules!
Thank you so much 🙏🏼
This looks and sounds delicious!
Thank you! Far too kind 🙌🏼
That looks amazing and so doable
Can’t wait to see your result 🙌🏼
Such a gorgeous dessert! Can’t wait to replicate 🥰
Can’t wait to see your result 🙌🏼
Another Jules masterclass! This is giving me life!
Appreciate the support 🙌🏼🔥
AMAZING !!!!!!!! you are still a great Chef
Appreciate it! Really means the world 🔥 Have a good one 🙌🏼
Well done ❤ such talent , enjoying every minute of your videos
Appreciate the support! Means the world 🙏🏼🔥
Amazing work 😍🙏🏻
It was so delicious! Hope you give it a try 👌🏼
@@JulesCookingGlobal I'll definitely try it out
@@JulesCookingGlobal I'll definitely try it out
Jules your flavor combinations are amazing. How do you come up with your ideas? I learned from watching you that constructing a dish requires different individual elements.
Practice makes perfect 🙌🏼 I’ve working at multiple Michelin restaurants for 16 years and I’ve always had a massive interest in development
please make a recipe with lamb fillet
👏👏👏
top, you do it again and again. Can you tell me were you buy the plates
My plates are from J.L.Coquet, I visited them and made this video ua-cam.com/video/NTRmYJVUt3o/v-deo.html
sheer brilliance
Thank you! Far too kind 🙌🏼
Looks stunning! Are you able to freeze the tart shells? Or would it not turn out well after defrosting?
You could, but I would prefer to keep them air tight or sealed.
Sure, thanks for the advice 😊
Thank you for your sharing of this beautiful work of art!!! Btw can the glucose syrup be replaced by normal syrup? Or do I have something that could replace the glucose syrup while making sorbet?
Appreciate it 🙌🏼 Thank you! You really need the glucose syrup, but it should be available online worldwide
@@JulesCookingGlobalthank you so much!!! I'll try to find this and make the beautiful sorbet❤️
@user-op2wn8od3b Can’t wait to see your result 🙌🏼
Thank you Jules, it was fantastic as always!
I hope you don't mind a question about elderflower. I am a huge fan of it and even tried to make strawberry jam with elderflower since they seemed to match together very well. Unfortunately I have learned that any heat treatment of the elderflower just kills the taste/aroma of the flower. (This is why I never make cooked elderflower syrup, I only drink fresh lemonade when it's season.)
I see that you have put it into a hot syrup and also cooked it with the strawberry. Do you have any special technique to keep that aroma or just deal with the change and the remaining taste?
Glad you like it! I understand what you mean, that's why I never boil the elderflower. You heat up the syrup and then once you turn off the heat add the flowers. This will kill any bacteria and help release the flavor. Hope it helps
@@JulesCookingGlobal Thank you! I definitely will try this way.
Sweet baby jesus!
Thanks! 🙌🏼 Really appreciate it!
Hi may i Can get the reference of your kiritsuke knife please ?
I think one thing that would improve things (maybe it already is) but perhaps put timings on things and structure the video in order of actual prep for efficiency or how far in advance you could prep. It's always quite difficult to imagine when I should do things to make best use of my time and not spend X hours waiting because I've got the order of prep wrong!
Thanks for the suggestion! In the past I always made the video's this way, but then it start to be very unorganized and chaotic. I'll have a look if I can maybe add a timetable to the website. Have a great day!
@@JulesCookingGlobal Maybe something for the members only! 😉
Lamb. Please do lamb.
Biggest video project coming up.. (with lamb)
Will u marry me
Are you political because if you are you might be able to reach a larger audience if you care about what’s happening with the world.