I was thinking if you could do a series about Viennoserie? I would really like to see videos of croissants, pain suisse, pain aux raisin etc. Keep up the good work!
i just saw an interesting picture on wiki about a Catalonian Viennoserie pastry called Xuixo, it looks like a deep fried croissant and when cut open, has a filling that looks like crème brûlée.
Top video! Ik kijk altijd graag naar je filmpjes en dit recept is voor mij als enthousiaste thuiskok ook nog “behapbaar” om te maken! Ga hem testen met kerst, bedankt 🥂
4:36 "its quite simple".. i just bursted in laughing :D super nice recipe, thanks a lot! i think i´ll do it for christmas dinner so yeah.. wish me luck! ^-^
You are amazing, it looks fancy and elegant👍🏻 But I have a question, I always confuse about Gelatine, there’s different type of Gelatine, like titanium, silver, platinum etc…which type you normally use?
Hi Jules, als vegetariër probeer ik gelatine te vermijden.. Agar zou in theorie hetzelfde effect moeten hebben, maar ik vind het lastig om de juiste consistentie te krijgen.. Heb je tips?
Mandarins!! yesss !!! ... Once again, beautiful presentation, clear and concise. @0:53 really appreciate as to "why" you're using "x" amount of "x" ingredient, (though i was aware of the agar rule). Also, @1:42 for the "cremeux" preparation, i see that you're using 4 yolks for about 230 gr of liquid. So that would be more or less 80gr of egg yolks right,? So a third of the weight in liquid to get this consistency/texture, is that a general rule for your "cremeux" ? I'd love for you to also do a video about Vinegar in general. How you balance the amount of vinegar relative to the amount of sugar you're using ( not just for the sweet and sour taste).. or without it (for the acidity). If you have any tips in particular. etc.. PS: still no recipe with chestnuts ? re-PS: Your vids using 1 ingredient only series was excellent, will you do another in the future ?.
Yet another fantastic dish. Two questions: 1. you say to let it defrost, how long would you recommend? 10-15minutes? 2. Could you do a dish involving Fallow? it rarely comes up in cuisine and i would be thoroughly interested to see your take on it!
Hey man..love your videos..inspiring and innovative..but I'm facing a massive problem..all the molds from Mold brothers are too expensive to ship to India..it's more than the cost of the actual mold..any advice?
I made this today and it was delicious. Thank you for your videos, they are so inspiring.
So simple and beautiful, thank you for posting your videos, so lovely!!!!!
I was thinking if you could do a series about Viennoserie? I would really like to see videos of croissants, pain suisse, pain aux raisin etc. Keep up the good work!
Super nice one! Maybe a good one to start the new year 🎉
I would like to see that as well
i just saw an interesting picture on wiki about a Catalonian Viennoserie pastry called Xuixo,
it looks like a deep fried croissant and when cut open, has a filling that looks like crème brûlée.
Jules - you are killing with these videos and recipes. Well done mate!
My favourite UA-camr, keep doing great learning so much as an advanced chef from you.
Thanks a lot! Great to hear
Top video! Ik kijk altijd graag naar je filmpjes en dit recept is voor mij als enthousiaste thuiskok ook nog “behapbaar” om te maken! Ga hem testen met kerst, bedankt 🥂
Super tof! Hopelijk bevalt het
I enjoy every recipe video you upload
Ziet er weer geweldig uit!! Heb je nog een alternatief voor als je geen brushing machine hebt? Of zou je die stap dan helemaal weglaten?
Je kan de stap gewoon helemaal weglaten, maar je kan de cremeux ook door het cacao mengsel halen door deze met een sate prikker onder te dompelen
@@JulesCookingGlobal thanks!! Ga m volgende week meteen proberen :)
4:36 "its quite simple".. i just bursted in laughing :D super nice recipe, thanks a lot! i think i´ll do it for christmas dinner so yeah.. wish me luck! ^-^
It's looking really really delicious. Amazing job.)
Thanks a lot! Really appreciate it
It is so amazing!
Thanks a lot!
You are amazing, it looks fancy and elegant👍🏻
But I have a question, I always confuse about Gelatine, there’s different type of Gelatine, like titanium, silver, platinum etc…which type you normally use?
Dit ziet er zoooooo geweldig uit ga hem ook proberen voor kerst 🥰🥰
Hoe lang moeten de mandarijnen drogen in de oven ongeveer?
Magnifique 😍
Hi Jules, als vegetariër probeer ik gelatine te vermijden.. Agar zou in theorie hetzelfde effect moeten hebben, maar ik vind het lastig om de juiste consistentie te krijgen.. Heb je tips?
Wooow echt mooi. Kan ik ergens het recept terug vinden?
outstanding man 👍
Thanks a lot!
Mandarins!! yesss !!! ... Once again, beautiful presentation, clear and concise. @0:53 really appreciate as to "why" you're using "x" amount of "x" ingredient, (though i was aware of the agar rule). Also, @1:42 for the "cremeux" preparation, i see that you're using 4 yolks for about 230 gr of liquid. So that would be more or less 80gr of egg yolks right,? So a third of the weight in liquid to get this consistency/texture, is that a general rule for your "cremeux" ? I'd love for you to also do a video about Vinegar in general. How you balance the amount of vinegar relative to the amount of sugar you're using ( not just for the sweet and sour taste).. or without it (for the acidity). If you have any tips in particular. etc..
PS: still no recipe with chestnuts ?
re-PS: Your vids using 1 ingredient only series was excellent, will you do another in the future ?.
Hi there, Gorgeous dessert! I just have one question, for the Mandarin Cream it 100 gr of cornstarch? seems like a lot. thank you
Yeah massive mistake… it’s 10 grams, find the written recipes on my website www.julescooking.com
can the tuile be made vegan by swapping the egg white for aqua faba?
I love the comment about the Agar powder but how do you measure 1g?
Thanks Jason, I use a gram scale for that
Ziet er fantastisch uit. Wij gaan dit met kerstmis uitproberen!
Tip voor een dessertwijn erbij? 😃
Kijk nu al uit naar de eerstvolgende video.
What happened to your last mini blender? Is this one better? 🤔
Trying to find an even better one, so I'm testing a couple at the moment
@@JulesCookingGlobal well I eagerly await your recommendation! 😉
From India✋🏽
Thanks! Love from The Netherlands
@@JulesCookingGlobal 🥹🥹
❤❤❤
Amazing recipe. But I think 100g corn starch is too much, that looks more like 10?
Massive mistake… it’s indeed 10 grams, find a written recipe on my website www.julescooking.com
Yet another fantastic dish.
Two questions:
1. you say to let it defrost, how long would you recommend? 10-15minutes?
2. Could you do a dish involving Fallow? it rarely comes up in cuisine and i would be thoroughly interested to see your take on it!
15 minutes should be enough and thanks for the suggestion! I’ll definitely look into it 🙏🏼
Hey man..love your videos..inspiring and innovative..but I'm facing a massive problem..all the molds from Mold brothers are too expensive to ship to India..it's more than the cost of the actual mold..any advice?
Look for local brands. It also doesn't need to be exactly this shape and forms
@@stepan1226 local brands in India dont have the variety that mold brothers offer
@@jdschris_yt ali express
Hi just buy round ice cube tray with a lid they have different size
hello dear my beloved chef the moulds link is expired could you update it again ?
It's from www.moldbrothers.com
It was 200 grams exactly ? Or around 200 grams?
200 grams exactly, my recipes are always pretty precise
Doesn’t look like 100 g of corn starch???
I don't think 100 g of corn starch ist correct.
@@tobiasdahmen8734 It says 10g in the website recipe, it's a mistake in the video
Tried both ways, it's definitly 10g :')
It’s indeed 10 grams, stupid mistake 🫣
I think 100g corn starch that's a lot
He said it wrong. You need only 10grams.
Than pour it in a brush machine...
Oh come on!!
Hahaha you can also glaze it with the brush mixture
This looks beautiful. Thank you!
Thank you so much!