Artichoke with a mushroom duxelles and a leek sauce
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- Опубліковано 4 жов 2021
- Hey guys! In this episode we’re going to pay a tribute to one of my favorite vegetables that has been my logo from day one, the artichoke!
It's an artichoke flan with a mushroom duxelles, a white balsamic vinegar jelly, a leek sauce and a mushroom artichoke tuille.
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Enjoy making these recipes!
Ingredients for the artichoke cream:
400 grams of artichoke
150 grams of artichoke boiling liquid
100 grams of double cream
4 grams of salt
Ingredients for the mushroom duxelles:
250 grams of mushrooms
1 shallot
3 springs of thyme
15 grams of sushi vinegar
100 grams of vegetable stock
Ingredients for the white balsamic jelly:
100 grams of apple juice
50 grams of white balsamic vinegar
10 grams of sugar
2 grams of salt
20 grams of sushi vinegar
10 grams of soy sauce
1 gram of agar powder
2 leaves of gelatin
Ingredients for the artichoke tuille:
25 grams of flour
2 grams of salt
20 grams of hazelnut oil
60 grams of artichoke cream
30 grams of water - Навчання та стиль
I can't express how happy I am to have found you Jules. I watch so many cooking channels but yours is head and shoulders anniversary anything else. I respect your dedication to process and technique, you are an artist of gastronomy.
Thank you so much Alex! Appreciate it!
i won't skip the ads, your contents are the goat! 👑 🔥
You are a king
Outstanding!
What a handsome dish!! Please keep making this kind of video, i really appreciate it!!
Wow precise, professional, practical 👍👍👍
Chef, this is simply stunning!!!
You’re an inspiration to watch.
I literally couldn’t stop smiling as you started to plate this. Thank you for the amazing content. It’s brilliant!!!
Glad you liked it Adam! Thanks
Bravissimo, maestro!!! 👏👏👏
Was really looking forward to seeing this video! So many great techniques that you're showing us in the video, especially the blender and spoon to make more foam! Great content Jules!
Thanks a lot! Means a lot
Following you from Azerbaijan you r generous. Sharing a lot technique with us. Thanks
Very kind of you! Wish you a great day
perfectly executed techniques from a highly skilled chef.
well done Jules, keep up the great work
Thanks Kostis! appreciate it!
Amazing
I have worked in a some michelin star places at this point in my life (i’m only 23 i know) but to me this is a 3 michelin star this, amazing content jules i am currently watching every video of you at the moment. Thankyou!
Superb!!!!!!
Thank you! very kind
This is haute restauration to the next level!
Thanks a lot! Means the world
I like you dishes it's helpful my professional
Love it
Thank you!
Thanks for the channel Jules it’s a true school
Incredible techniques and creativity behind this dish. Absolutely stunning food, sir!
Thanks a lot!
@@JulesCookingGlobal Thank YOU, sir!
Brawo!!! Thank you Chef.
I really appreciate your content. Thank you! Silent fan from Manila Philippines. 🙌🏻
Thanks Sharlene! Really appreciate it
An ARTIST! I already made 2 of your recipes and I know what a huge amount of work hides behind all of this, not to mention the editing process. As usual impressive 👏🏼👏🏼👏🏼👏🏼
PS: cool idea of the silicon molds with your channel’s logo ☺️
You’re to kind! Thank you Denisa!
Absolutely fantastic! Can't wait to try this. Also curious about plate ware. This bowl is beautiful. Can you please post the manufacturer, size, pattern and where to buy?
Excelente trabajo 👏👍💪
Felicidades desde México
Thanks Manuel!
Hey Jules - love your stuff! Where did you get the silicon molds? They look great
Mjam. Looks so delicious!
Thanks Gerard!
Wow 👌
Thank you Rima!
❤thank you
Thanks Ortiz!
thank you 🙏🙏🙏
Appreciate it!
These videos are amazing, the level of professionalism (not just in the cooking but in the film / editing) I love to see it.
I've never really had the "exquisite gourmet" experience myself (I'm more of a take-out / steak-out guy 😁) but this is a fascinating look into the world of fine dining.
Thanks a lot! Your to kind! A steak out is always nice as well
Can't imagine how happy I am when I come back from work with you having uploaded a new video !
One question: has you small blender anything special to make powders ? do you think I could do the same with a random blender ?
Thanks a lot as always, take care :)
Thanks! Glad you like them! Well it’s a pretty strong hard spinning blender, but it should work with a normal blender as well
I love the size of the blender with the small inox cups. What brand/ type is that?
Hi Nele, find a direct link in the description of the video
Very nice. it would be great if you can substitute the gelatin with something vegetarian binding stuff. This would make this dish perfect from my perspective ;-)
what's the name of the plate? thank you!
Hi Jules. I quite enjoy your fine dining recipes. It would be great to see some more seasonal vegetable dishes like this one! Also one thing that is just a personal opinion of mine - the text on the thumbnails is pretty hard to read, I would change the font and color if i were you. Thank you for you efforts!
Thanks for the suggestions! Appreciate it
Congratulations for this recipe. One question please, where do you bouche the Artichoke moules?
Thanks! I had it specially made by mold brothers
Thank you so much
Nice nice nice 👍🏻👍🏻👍🏻
Thanks!
Weer geweldige video. Mooie technieken. Hoe verzin je dit toch!?
Dankjewel! Creëren vind ik het leukst aan koken en ervaring helpt ook een beetje
Is a leek sauce a coulis , Chef??
👍
Thanks!
Hi Jules! It's a possible you make Gelato without milk and eggs? Thanks 😊
Hi Isabel, I have a delicious vegan chocolate ice cream recipe. Hope you like it! ua-cam.com/video/xyND_PW2uMk/v-deo.html
I love your cooking, most of the things you create I can't eat because of all the flour and sugar you use, but great inspiration.
Wow the most intricate cooking channel I've found on UA-cam. I'm shocked that you have a Dutch accent, I would have sworn you to be French by your style of cooking lol. Are you Belgian maybe?
Haha no 100% Dutchie over here. Glad you like my channel!
Nice textures. Would like to find a way to achieve them without gelatine (for kosher/halal/vegetarian guests).
It works also without the gelatin, it’s just going to be more fragile. Except for the jelly
@@JulesCookingGlobal I usually replace agar with gellan gum (better flavour release) with a touch of locust bean (to avoid syneresis), and gelatine with either LM/NH pectin or a different hydrocolloid, depending on the final texture I’m looking for. I’ve even made a vegetarian mirror glaze with just pectin, took a few trials but worked beautifully.
@4:32 , why agar + gelatine ?....aren't both doing the same thing? Or is it to give a different texture ? Btw, fantastic work as usual.
Thanks! Well agar makes it more hard and gelatin makes it more rubbery or elastic. If you use only one of them the texture is not coming to be nice. That’s why a combination is the best
@@JulesCookingGlobal oh ok....Thanks.
the 2 leaves of gelatin is that 6 g
That’s 3.33 grams
Could you do a version of the foie gras, eel and pigeon breast (with cheaper more acessible ingredients)? By Karen torosyan
Another great video. Your videos would be improved if you added a glimpse of what the end product will look like in the end. Hard to follow along when you don't see the thumbnail first.
I’ll have a look Preston, thanks for the suggestion!
what brand is the blender???
www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
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