👏🏾👏🏾👏🏾This is one detailed video. LOVE IT. LOVE IT. LOVE IT. Love your videos. But never commented. Love how meticulous you are. Reminds me of the time in 2019 when I was privileged to spend 3months in Rasmus Kofoed's Kitchen. Well-done. You are doing a superb job. 👏🏾 and all the very best Julius.
@Jules Cooking would love a run thru of your epic equipment n the kitchen. Plus how you became a very very high level chef. I was trained in a 2 rosette kitchen and I came to the cheffing game late.. 33 after years of FOH. You my friend are an highly trained chef with more gadgets than "Inspector Gadget" UK TV ref Inspector Gadget (1983 TV series) Can i ask you to consider doing Naught chix wings would love to see that at 3-star lvl
Bronze, silver or gold gelatin sheets. If I were to weight out, what strength gelatin sheet should I use? I currently have on hand Silver sheets. Thank you for any insight.
Just discovered your channel, love the professional recipes. Can almost never find those... PS, you worked with Sergio at Oud Sluis right? Must've been a trip.
Thanks! I did do a short internship in Oud Sluis when I was 15, but unfortunately Mr Herman was on a holiday then. Nick Bril was the kitchen chef and he is such a hero!
OMG !!! YES !!! This is what i'm talking about !! Praliné, ganache, biscuit, mousse, glaze..Finally ! a chocolat/coffee desert !! @9:37 Yes, let's continue the trend, more coffee desert, next up TIRAMISU, that is TIRAMISU 2.0. YOU KNOW what i mean, not just mascarpone, let's do something crazy.. Add some of that Jules magic ! :) @7:13 Beautiful mold indeed, but yeah... No wonder it's so difficult.
your cooking style is incredible. however - the production quality could be improved: 1. use a lav microphone so we don't have to hear your reverberant acoustics 2. show more top view shots and closeups. a lot of the times important details are not visible 3. explain why you do things not just what you're doing. also if there are unique ingredients we would like to hear a couple of words about those. cant wait to see your videos improve good luck!
Just curious, can you do some interpretation or put a modern twist with le repertoire de la cuisine? I think your creativity and techniques can make the "recipes" better.
Few realize how difficult baking is. You make it look easy ! Another great video
Thanks a lot! Have a great day!
More sweet stuff, MOOREEE!
this is art
OOOOMMMMGGGGG!! This cake! Thank you for showing us this awesome recipe.
Holy shit...
That looks EPIC!
Baking is the perfect fusion of art and chemistry
Definitely! One of my favorite things to do!
👏🏾👏🏾👏🏾This is one detailed video. LOVE IT. LOVE IT. LOVE IT. Love your videos. But never commented. Love how meticulous you are. Reminds me of the time in 2019 when I was privileged to spend 3months in Rasmus Kofoed's Kitchen.
Well-done. You are doing a superb job. 👏🏾 and all the very best Julius.
Thanks a lot Christabel! Means the world
Really totally perfect
That is stunning, one of the coolest things you've made
Thanks Matt!
7:25 that is such a good tip. Thanks for that
Thanks! Have a good one
Just of the into... Food Savage love it
Amazing ❤
Amazing result!! Perfect explanations 😎💪🏼
I've tried Sette Valle cake and I love it! Would love to see you make it.
Fantastic
Please keep sharing your amazing recipes.
Oh yeah
I just rewatched the old version yesterday
Amazing jod as always
Haha that's definitely an oldie
So beautiful cake. And as usual and amazing video
Thanks Isaira! You're to kind!
amazing
Superb! Thank you😊❤️👏
Appreciate it!
Stunning job 👏
Super
Hi Jules! What building is on the mould?
It’s the opera building in Paris, the gâteau opéra was created based on the opera building because of all the layers the building has
@@JulesCookingGlobal Very cool! The mould looks super detailed and the outcome is amazing!
Is that a custom cake shaper you wrap around the cake as not an option on the mould link you give or is it another suplier
Mooi gedaan hoor heel.knap werk man
Thanks Marcus!
...great job!
Appreciate it!
That’s banging hahah legend
@Jules Cooking would love a run thru of your epic equipment n the kitchen. Plus how you became a very very high level chef.
I was trained in a 2 rosette kitchen and I came to the cheffing game late.. 33 after years of FOH.
You my friend are an highly trained chef with more gadgets than "Inspector Gadget" UK TV ref Inspector Gadget (1983 TV series)
Can i ask you to consider doing Naught chix wings would love to see that at 3-star lvl
Top comment
Bronze, silver or gold gelatin sheets. If I were to weight out, what strength gelatin sheet should I use? I currently have on hand Silver sheets.
Thank you for any insight.
No idea... Sorry, over here we only have one kind of gelatin
Just discovered your channel, love the professional recipes. Can almost never find those... PS, you worked with Sergio at Oud Sluis right? Must've been a trip.
Thanks! I did do a short internship in Oud Sluis when I was 15, but unfortunately Mr Herman was on a holiday then. Nick Bril was the kitchen chef and he is such a hero!
@@JulesCookingGlobal Yeah insane how successful he's been with The Jane, really cool to have such a restaurant in my hometown.
OMG !!! YES !!! This is what i'm talking about !! Praliné, ganache, biscuit, mousse, glaze..Finally ! a chocolat/coffee desert !! @9:37 Yes, let's continue the trend, more coffee desert, next up TIRAMISU, that is TIRAMISU 2.0. YOU KNOW what i mean, not just mascarpone, let's do something crazy.. Add some of that Jules magic ! :)
@7:13 Beautiful mold indeed, but yeah... No wonder it's so difficult.
Thanks! Glad you like it! Definitely more video's like this coming up
A toothache from viewing
😂😂😂
your cooking style is incredible. however - the production quality could be improved:
1. use a lav microphone so we don't have to hear your reverberant acoustics
2. show more top view shots and closeups. a lot of the times important details are not visible
3. explain why you do things not just what you're doing. also if there are unique ingredients we would like to hear a couple of words about those.
cant wait to see your videos improve
good luck!
thanks for the suggestions
Just curious, can you do some interpretation or put a modern twist with le repertoire de la cuisine? I think your creativity and techniques can make the "recipes" better.
I do have it in my collection, going to have a look tonight!
For me is to much sugar
There was nothing in the description about a healthy chocolate cake 😂
That's banging.
Thank you!