The perfect honey dessert! Honeycomb with yoghurt & praline | Fine dining pastry
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- Опубликовано: 11 июл 2024
- Hey guys! Today we’re going to make the perfect honey dessert! It’s a honey tuille filled with a honey pastille, a almond praline, a yoghurt foam and some delicious honey comb. All great recipes, so enjoy guys!
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Хобби
Follow you since a while now, i m a professional chef and i can tell YOU are THE yt channel for those who love the professional kitchen and the next level recipes. Keep it up man, support from Italy.
Appreciate it! Means the world. Have a good one 🙌🏼
Totally agree. CdC here and just discovered this. Really interesting work.
Great dessert, chef! Always a pleasure to see you execute your recipes.
Looks great chef!
As usual, fantastic
Smart trik to make those combs...👍👍👍
Such elegant food and ideas in this channel. I really enjoy your videos!
Amazing. Really cool as always. I love your channel!
Great Recipe!
Buongiorno chef è meraviglioso
This looks like a fantastic dessert, I love fresh honey. Talented as always, chef.
Thank you Ethan!
Great result. Jules you are inspiring many of us out here. Keep it up
Thank you so much!
I would like to see a tiramisu or a coffee based desert version of yours. Amazing videos and recipes by the way!!! Your knowledge and experimentation makes me to want to learn more about the culinary arts. Keep up the excellent work!
Italian recipes always are a bit tricky to make, because you have to stay as close as possible to the original recipe, otherwise the Italian community will riot and go crazy if you make adjustments or anything like that. 😒😉😂
Amazing !!!!
Appreciate it Joao!
Thanks chef
Glad you like it!
What does a beekeeper say when he gets home from work? Honey, I’m home!
Great content as usual!
😂😂
Thanks!
Thank you so much for the support! Makes all the difference in the world 🙌🏼
Sooooo nice as always ,but a bit complicated ,I'll try to make it, wish me good luck as I wish you good luck too
I'm waiting for 100k special
It's going to be next level!
Nice bee-roll
😂😂
I wonder how it is to eat this good and create really great foods.
My imagination can’t 😵💫
Hope you give it a try 😉
Congrats for this super awesome Video!!
Can we get a recipe from Asparagus, now is the time in Hungary for this amazing veggie, I’m excited to see a recipe on your level!💪🏻💪🏻
Keep going I’m with you from the start!!!💪🏻💪🏻
Thanks! Uploaded this one two weeks ago ruclips.net/video/Dc73ekSS7js/видео.html
Hope you like it
Hello, chef.
What if I use Gelatine powder instead for the yoghurt foam, do I still use 4.2g of it?
You're a great inspiration to me. ❤
Nice
Thanks!
really intereseting your dishes, always gettinf knowledge w ur videos, im a professional noob chef w 7y experience
Appreciate the support Emiliano!
Wow soooo good. I just saw a yogurt foam and honeycomb purple potato crisp in MasterChef India 😊
Nice! Hope you give this one a try
@@JulesCookingGlobalbonjour ou avoir le moule pour le cylindre ?
What small blender are you using
Where did you get those rings from?
could you tell me fhe name of your small blender, it looks ✨just right✨ for the recipe amounts
do you use a 0,5l or a 1l iSi Whipping siphon?
another amazing dessert!
Chef, where’d you get the mould for your tuille?
Thanks! Find full equipment lists underneath all my RUclips videos. Have a great day 🙌🏼
Thanks Chef!@@JulesCookingGlobal likewise, stay awesome!
Amazing food. I'd love to know what blender that is?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Thank you!! @@JulesCookingGlobal
We NEED the ginger syrup recipe! 🙈 Please for the love of sweet baby jesus... 😉
Hahaha I thought the same, filming it tomorrow 🙌🏼
@@JulesCookingGlobal Hallelujah! 🙏 Thanks Jules, I've been waiting a long time and you use it in almost everything... 🤣
Chef, I’m running out of ways to compliment your craft. Not in a hundred years would I have thought to separate yogurt and use the different aspects like that.
Appreciate it! Glad you like it
Just one question: what's the bloom of the gelatine you use? It could be useful for many people since in the average supermarket you see very different products
In the Netherlands we only have one bloom. The only difference is size or weight. That's why I always say the amount of leaves and weight
@@JulesCookingGlobal oh, nice to know! (especially since I moved in Utrecht one month ago and I'll stay here doing my thesis research until early 2024)
Would it be possible to add the brand/name of the plates you use?
My plates are from J.L.Coquet, I visited them this year and made this video ruclips.net/video/NTRmYJVUt3o/видео.html
Jules, for the honeycomb you dont use any water? What kind of honey are you using? It seems extremely runny 🤔 also how come the heated mixture is completly pale but when you add baking powder it has rich golden colour? I made honeycomb many times but i never had a recipe so i was very excited to see yours but its very odd. My problem is mostly that I overheat the mixture and then it tastes bitter, when I use only honey and sugar the heated mixture is never this bubbly more still like caramel...
I've heated the honey a bit before weighing it. Then it becomes a lot thinner and it's easier to work with. The baking soda gives a reaction to the light golden caramel turning it golden brown. That's why you need to add it when the caramel is light golden. Otherwise it indeed burns and becomes super bitter
Is it too difficult to write a tuil recipe?
PS: Any substitute for the gelatine? 🤔
For gels, use NH pectin. For foams, use 2% methylcellulose F50 + 0.5% xanthan gum.
@@gab.lab.martins Thanks Gabriel! Appreciate that 🙏
Pro espuma works great as well 👌🏽
@@JulesCookingGlobal proespuma has eggs, so it’s not vegan (if that’s what he’s looking for).
@@gab.lab.martins Thanks Gabriel! That's great to know. Not vegan, just don't eat meat products! 👍 But I appreciate knowing that there is an egg free alternative too!
This is gonna sound like a wacky question, but it's always haunted me: In the case of 50g of honey in a container, My guess is that you ARE scraping down the container so that you are actually adding all 50g when measuring it, yes? I never see people in videos using spatulas to get every measured amount. But that's not in the video, right?
I've heated the honey a bit. Then it becomes a lot thinner. And I always use a scrapper if there's still something in the container. No waste all the way 🙌🏼
It should keep closed caption on all time cos j am deaf/hard of hearing please okay
It should be on. Otherwise you can find all my written recipes on my website www.julescooking.com 👌🏼
@@JulesCookingGlobal thank you for quick response and yeah I will check it out cheer
Samen met de Garde van Gert mijn favoriete kook show op RUclips
So as a chef let me help you. You certainly are gourmet chef in Way beyond my skills and I have to admit that. In order to attract more customer base you have to have a way to have free items for services to get the links and emails and connectivity to core customer base go to any grocery store and they asked to put in your information like emails and contact information this allows you to grow your customer base. When I look at your recipes they are very high-end but what you also include not just links to how you make all your parades and other high-end stuff but also a link to the products of which you sell. Yes contact the companies of the products that you are using to make your purees and other high-end stuff and work with them to not only be a sponsor of them but also make new revenue from them. You're one of the things missing which I worked on private yachts to the Caribbean and Mediterranean is sources so when you get your products where do you source them from 😊 would be very helpful.