Your channel is absolutely amazing! It was a UA-cam recommendation, and I am so very happy I watched it. I have now watched over 20 of your videos, and made two of your recipes. Your channel is for those of us who already know what we are doing in the kitchen, and are looking for some new recipes and techniques to try. Your channel is so refreshing and so wonderful compared to most of the garbage that's on UA-cam!! Thank you for taking the time it takes to film and edit your productions. Thank you, thank you, thank you!
Holy trinity of desserts, period. I have a question and a suggestion: 1) How do you split so smoothly peaches from their pits, especially when ripe? I often struggle and ends up a bit of a mess (when I'm just eating them I divide them in like 8th) 2) Regarding alcohol and freezing, I strongly suggest you to view How To Drink's video about alcoholic cocktail ice creams. He made it almost by chance while trying different frozen drinks and then perfected the process in another video. Give him a chance, he's a great creative guy! (I love trying to introduce youtubers I like to each other, you'll never know what kind of collaboration may happen
Hello Chef. I have been offline for a minute. Came back checked out your channel and you never disappoint me brother you always keep things exciting and relevant to say the least. 💪
I appreciate these dishes. Me, being a chef as well, with access to a well equipped kitchen have no issues with trying to recreate these recipes (just with other molds) but I can't help but think that your basic home cook will have a lot of issues trying to recreate these dishes 😅.
@@JulesCookingGlobal hey Jules, I was wondering what the typical commenter would pay to have this made for them. Personally, I'd be happy to pay close to $30 for this - perhaps more if, as you say, the setting is right. Then again I'm used to London prices. It is good to know that the food cost on this would comfortably allow to charge more than 3x
YOU'R teaching us a recipe, YOU'R not teaching us how to cook. I hope you change YOU'R content to explain the science behind why you use syrope and not sugar why u use this fruit and not this one and also the history about some famous dishes, and I think it sad that some chefs that has less knowledge than you share all of and you don't.
Could you do like a beef and Onion dish or like an onion cheese and potato dish. Take simple ingredients and elevate them to the next level. I’ve designed over 80 dishes myself and I love watching your videos Jules so thanks so much for the inspiration and creativity 😁 Bon Appetite
Loving your cooking methods.
Such an amazing result. Simply put, there is nobody better than king Jules
Thanks man! Really appreciate it 🙏🏼
These desserts look absolutely incredible! ✨️
Thanks a lot Sarah! 🙏🏼
You are the reason I feel grateful for internet to exist ! Thank you so much, I hope I’ll get to meet you in real life one day !
Jules every time Is so impressive like always .lovely dessert.
Your channel is absolutely amazing! It was a UA-cam recommendation, and I am so very happy I watched it. I have now watched over 20 of your videos, and made two of your recipes.
Your channel is for those of us who already know what we are doing in the kitchen, and are looking for some new recipes and techniques to try. Your channel is so refreshing and so wonderful compared to most of the garbage that's on UA-cam!! Thank you for taking the time it takes to film and edit your productions. Thank you, thank you, thank you!
Thank you so much! Really appreciate the nice words. Hope you have a wonderful day!
Wooooow!!! ❤ So tender and rich of the best tastes! You are Talented 🌹
Appreciate it! Means the world. Have a good one 🙌🏼
Incredible, espectacular!! Bellisimo postre y que delicadeza su presentación. Beautiful dessert 😍😍 and the mise a place 👏👏👏
looks delicious Jules. it's almost time for chestnut season. :-)
Holy trinity of desserts, period.
I have a question and a suggestion:
1) How do you split so smoothly peaches from their pits, especially when ripe? I often struggle and ends up a bit of a mess (when I'm just eating them I divide them in like 8th)
2) Regarding alcohol and freezing, I strongly suggest you to view How To Drink's video about alcoholic cocktail ice creams. He made it almost by chance while trying different frozen drinks and then perfected the process in another video. Give him a chance, he's a great creative guy! (I love trying to introduce youtubers I like to each other, you'll never know what kind of collaboration may happen
Just simply stunning!
Thank you so much!
Hello Chef. I have been offline for a minute. Came back checked out your channel and you never disappoint me brother you always keep things exciting and relevant to say the least. 💪
Love your Videos Chef! ♥
allways a nice inspiration :)
Awesome looking deserts, they sound amazing! Is there a special reason why you used the Italian method for the meringue and not the French or Swiss?
DAMN! YUM! AMAZING!!!
Thanks a lot 🙌🏼
Amazing video, but there's so much information that i would had split it into 3 videos. But other than that, thoses desserts look amazing!!
So inspiring ❤ how do you get the sugar syrup to 118C and still keep it clear? (not reaching the caramel stage)
very beautiful❤
Beautiful❤
Appreciate it! Thanks a lot 🙌🏼🙌🏼
Wow
Thanks 🙏🏼
I appreciate these dishes. Me, being a chef as well, with access to a well equipped kitchen have no issues with trying to recreate these recipes (just with other molds) but I can't help but think that your basic home cook will have a lot of issues trying to recreate these dishes 😅.
I will buy oreo.
I loved it until the swollowing sounds 😭😭😭
How much would you pay for this trio of deserts?
Hard to say, depends on the setting. I think food cost wise it’s going to be around €7 a guest
@@JulesCookingGlobal hey Jules, I was wondering what the typical commenter would pay to have this made for them.
Personally, I'd be happy to pay close to $30 for this - perhaps more if, as you say, the setting is right. Then again I'm used to London prices.
It is good to know that the food cost on this would comfortably allow to charge more than 3x
This is just an ad for products from Mold Bros!
YOU'R teaching us a recipe, YOU'R not teaching us how to cook.
I hope you change YOU'R content to explain the science behind why you use syrope and not sugar why u use this fruit and not this one and also the history about some famous dishes, and I think it sad that some chefs that has less knowledge than you share all of and you don't.
Holy shit, and then you have all these American deep frying recreating waygu UA-cam chefs with millions views....
maybe never use waygu, you don't need it.
Haha good things take time 🙏🏼 Appreciate the support
@@JulesCookingGlobal and i do get it it’s impossible to recreate most of your dishes but it’s unique and inspiring and you give away all the recipes
Could you do like a beef and Onion dish or like an onion cheese and potato dish. Take simple ingredients and elevate them to the next level. I’ve designed over 80 dishes myself and I love watching your videos Jules so thanks so much for the inspiration and creativity 😁 Bon Appetite
Hello @julescooking what is the model of the the plate like a bowl
These look like white nectarines, are they really peached?
I want to work for you, sir. Need a sous chef?
wow...making the mould using the 3d scanner is so cool!!
Thank you so much 🙏🏼
WOW WOW WOW
Hey thanks for your videos
Please please can you write where did you get this blender😇
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
wow baking the praline into another tuille is brilliant!
Chef, maybe you can add 1 more Camera when you start to taste or scoop your dessert
Thanks for the suggestion, definitely would like another camera. Hopefully in the future
Next level as always Jules, and congratulations on the mold, it looks incredible. Love the vacuum tip for the gel as well.
hey chef you alys using thhe niiiiice staff how can i get that blue map
you are my respiration chef for evry day im telling you
Best one so far imo, great job! Would be nice to have some indication as to which speed on the stand mixer you used to whip the ganache. 😊
I need to know what can be made the day before (and how to store it), please.
Wow, it looks amazing, nice job 🤩
Amazing. Unfortunately this would be an entire days work
Of course it should, this is next level, it deserves it
beautiful, theres no way that ice cream hit 85 though. it was way too thin.
Thanks! Definitely hit 85, but that amount of egg yolk isn’t going to thicken like a anglaise