You're doing very good work. I've watched and usually skip the sweets but your sharing of the individual components is so helpful. Even for quick kitchen desserts, we can appreciate, learn here, and compose as necessary. I'll never skip the sweets again. Thank you for your commitment. You are my #1 channel and I think this is the first time I'm making comment. 🥂🍻
I have done something relatively similar flavour-wise, but nowhere near as elegantly put together or plated as well as this. one thing I found is that, with the hazelnut flake(?), if you add a little salt into the batter mixture before you get it to that smooth glossy paste, it really enhances the cocoa powder in it and brings out the richness in it, its an optional step and almost certainly not needed when done as you did in the video. I also think the most impressive part about this is the tempered chocolate, that glass-like shine just makes it look exquisite. (small thing I know, but something I have yet to do successfully)
And tempering simply. So many ways but understanding the product and temperature, using chips to bring temperature down. So much more useful of a technique than trying to find marble and dumping it out stirring with a pallet knife. Or worse, buying a tempering machine because we can't be bothered.
Hi I'm soo excited to try these unique sophisticated desserts. Could you please help me with one thing though? I'd really like to know the brand of hazelnut liquor you used for your chocolate hazelnut ganache. Love your creativity ❤️
Yes i have already gone through the written recipe. But there wasn't any mention of the brand of hazelnut liquor you use. Do you use frangelico or any other brand?
Thanks! I have a pretty good one, but right now the kitchen is under construction so the whole space is empty and pretty hollow. I think the audio while be so much better when that’s done. But thanks for the feedback! Always room for improvement
The bit at the end where you discuss the food is a great addition.
Would love a in dept guide on how you plate your dishes
Good job!
I'm so glad i found your channel!! Can we see something with salmon next?
Wowwwww….a piece of art
best cooking channel on youtube. agree?
Very underrated channel
This is a masterpiece!!!!!
Nice watch, Jules! Love all ure content
Love the originality, the passion the art!
This desert looks incredible! I bet it tastes even better..
Looks incredible ,especially when you cut into it and we got to see all those beautiful layers!
Seriously ur so creative!!! I absolutely love your deserts 😍 Thank you so much!!!!
wow.....just wow.
Thanks a lot!
You're doing very good work. I've watched and usually skip the sweets but your sharing of the individual components is so helpful. Even for quick kitchen desserts, we can appreciate, learn here, and compose as necessary. I'll never skip the sweets again.
Thank you for your commitment. You are my #1 channel and I think this is the first time I'm making comment. 🥂🍻
wowwww I'm really looking forward it! I will try to balance the vegan version recipe!
...great job Jules
You are amazing jules. Bless you :)
Thanks a lot for the recipe
Super
wow chef,
great to see this creative dish,
would love to try this !!
That looks like the dessert of my dreams. Good job as per usual!!!
Such an amazing dessert!
As an extreme hazelnut-lover, this is almost painful to watch without eating it alongside.. Yet another beautiful creation Jules!
шикарно!!!))))
Ziet er super strak uit! Voor hoelang laat je de feuilletine draaien?
I have done something relatively similar flavour-wise, but nowhere near as elegantly put together or plated as well as this.
one thing I found is that, with the hazelnut flake(?), if you add a little salt into the batter mixture before you get it to that smooth glossy paste, it really enhances the cocoa powder in it and brings out the richness in it, its an optional step and almost certainly not needed when done as you did in the video.
I also think the most impressive part about this is the tempered chocolate, that glass-like shine just makes it look exquisite. (small thing I know, but something I have yet to do successfully)
And tempering simply. So many ways but understanding the product and temperature, using chips to bring temperature down. So much more useful of a technique than trying to find marble and dumping it out stirring with a pallet knife. Or worse, buying a tempering machine because we can't be bothered.
Wow 👌
What would be a good substitute for the hazelnut liquor? Something non alcoholic please
Amazing...
Is it really possible to get a creme this fine with just a blender or is that movie magic?
super
Thank you!
insane !
it's probably too much work for a dessert at home but I bet it's pretty good!
Hi I'm soo excited to try these unique sophisticated desserts. Could you please help me with one thing though? I'd really like to know the brand of hazelnut liquor you used for your chocolate hazelnut ganache. Love your creativity ❤️
Thanks! Here you find the written recipe: www.julescooking.com/single-post/kinder-bueno-dessert-candy-bar-to-fine-dining-dessert
Yes i have already gone through the written recipe. But there wasn't any mention of the brand of hazelnut liquor you use. Do you use frangelico or any other brand?
Incrível...
me 00:20 seconds in: Oh this is gonna SLAP
Can you write down all recipe ingredients in video description or comment.. for people easy to follow step..?
Over the freaking top.
😍😍😍😍
Thank you!
you should invest in better microphones with less reverb. Everything else is perfect!
Thanks! I have a pretty good one, but right now the kitchen is under construction so the whole space is empty and pretty hollow. I think the audio while be so much better when that’s done. But thanks for the feedback! Always room for improvement
dammmmmmn
More beef dishes!
🙌 P-R-O-M-O-S-M!!
Ferrero Rocher.
This looks like a frag grenade, but it kills you with an explosion of flavor.
WOW ..... wonderful desserT >>> GO ON ...... We want special waffle ingredients