How to make the perfect truffle soufflé

Hey guys! In this episode we’re going to make the perfect truffle soufflé with on the bottom a beautiful celeriac salad. Really an awesome amuse or starter for any dinner. Hope you like it, enjoy!
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Enjoy making these recipes!
Oven: 170 degrees Celsius for 4 minutes
Ingredients for the truffle base:
- 100 grams of black truffle
- 150 grams of chicken broth
- 4 grams of salt
Ingredients for the soufflé base:
- 180 grams of the truffle base
- 100 grams of chicken broth
- 10 grams of citrus ponzu
- 12 grams of corn starch
- 12 grams of potato starch
Ingredients for the soufflé:
- 45 grams of the soufflé base
- 75 grams of egg white
- 15 grams of sugar
- 4 grams of salt

[@91sonic1]

I'd love to see something with veal sweetbreads preparation.

[@KosmosErwache]

Easily the best chef on youtube right now. So happy to have found your content!

[@rodneystern1559]

Jules, we done, I can’t wait to try it. Best Rod

[@JulesCookingGlobal]

Hope you like it rod!

[@arthurlegoat6120]

awesome as always !

[@hafidzrazak7]

love your content alot chef , keep it up 👍🏽

[@kelocook6918]

Great recipie!!!!!!!🙌

[@ohgoblue1]

Like your creations so much. It is very nice that you actually share your recipes in detail. Thank you!

[@alanjones9901]

Would love to see a skate dish Jules

[@juandavidcalambasposada8126]

The best plate to the best chef

[@clasifi1]

Great work chef !

[@JulesCookingGlobal]

Appreciate it!

[@juandavidcalambasposada8126]

Chef I would like to see some recipes with Duck or maybe with rice.

[@chefgjg28]

I think Bruno Albouze is awesome, but you are off the charts!

[@user-ln9go6bs5z]

Thank you for kindness to share us lot of knowledge ♥️♥️♥️

[@JulesCookingGlobal]

Means a lot, thanks!

[@Trogan2148]

honestly the best chef on youtube by far.

[@JulesCookingGlobal]

You’re to kind! Thanks

[@harryw991]

Classy !

[@pdme2829]

It looked like we saw a film 👏. Thank you chef

[@JulesCookingGlobal]

Thanks a lot!

[@Bibou92HDS]

Hey Jules ! Thx for all these skills!
But two questions :
Where are u from?
Where did u get all those receipes?
Why are u so smart? 😂
Thanks again for all the skills and ideas, will try to do some at work , love ! ❤

[@koensterken]

Hi Jules! Love your channel! Could you also give some tips (or even better, a video) on how to prepare/plan a 4/5 course dinner?
I like your recipes and would like to create a nice dinner for my family.
Groeten uit Noord-Brabant!

[@JulesCookingGlobal]

Thanks Koen! Going to create a four course dinner & amuse series for this Christmas, comes together with a video on how to heat everything up + a full preparation plan. Hope you’ll like it

[@ninajerala2440]

@@JulesCookingGlobal ooooh, I am so excited for that! I was starting to plan such a dinner but it has been difficult, so this vide will be exactly what I was looking for! Can't wait!

[@TimothyNH]

What is the blender you are using? Thanks for the content!

[@grantgrant8554]

I pressed like even before I watched the video.
Quick question: does souffle base thicken directly with starches like this one, taste any different in terms of texture and consistency, than a traditional ones based on crème pâtissière or béchamel?
Also did you need to butter the shell?

[@jakubcymara9737]

Wery nice i like your Chanel.

[@louisjinhui456]

Cómo estás! Glad you're on track Satisfying! Good bye

[@patrickherold3068]

Hi Jules, do you warm up the truffle puree for the last step? Great vids!

[@JulesCookingGlobal]

Thanks! I use it at room temperature

[@casquette1450]

What spice grinder are you using, i can't use wet product in mine. Is it a waring or a cuisinart?

[@puang.s]

Nicee

[@JulesCookingGlobal]

Thanks!

[@MrSplexus]

Very nice video as always.
Just one question, is there a reason to use cornstarch and potatoe starch? What happens if i use either just cornstarch or just potatoe starch?

[@JulesCookingGlobal]

Thanks! Well they bind in different ways, so now it’s the best of both worlds and it’s really going to make a difference if you use just one

[@chefushaR]

Dear jules how many soufflés can u get with this portion?

[@adamshaw1986as]

Would love to see something with scallops 👨‍🍳

[@JulesCookingGlobal]

Already have two great scallop videos, but definitely more coming up

[@adamshaw1986as]

I must have missed these. I’ll have another look now Chef. Thank you.

[@adamshaw1986as]

@@JulesCookingGlobal I would also like to see your version of fine dining pommes purée please Chef?

[@ExeAction]

ah 100 gram of black truffle is 310$ in my country

[@JulesCookingGlobal]

Yeah right now the truffle prices are crazy high… try using frozen ones and maybe summer truffle, little bit less flavor but still delicious