Cooking with black truffle! Fine dining amuse with oxtail, pommes soufflé & baba

Hey guys! Today we're going to cook with some delicious Australian winter truffle, but you can use these recipe with other truffles as well. We're going to make a pommes soufflé ring that's stuffed with a truffle cream, an oxtail glaze and if you're having some trouble with pommes soufflé then I'm also making a baba au truff! It's so good! All great recipes, so enjoy guys!
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[@pauillacwine263]

Fantastisch Jules. Dit kanaal verdient aanzienlijk meer abonnees. Als fervent michelin restaurant bezoeker en ontzettende amateurkok, heb ik voor het eerst het gevoel dat er eens goed uitleg wordt gegeven over bereidingsmethodes, garingstijden, het verkrijgen van smaakdieptes en hoe de producten ten volste tot hun potentieel komen gerelateerd aan de bereidingsmethode. Bedankt hiervoor!

[@zvonimirleko2131]

Thank you

[@kys7615]

what the heeeeeeell xD damm your sponsor was very generous with those truffels today

[@clasifi1]

More truffle vids ? Yes please!!! 😊

[@Atillathehun-ic7pi]

Amazing work chef!!

[@MrKev526]

I am glad that you store your truffles this way. I was trained to do that. BYT Escoffier used to store his truffles like that too. If he did it I can't be wrong.

[@sayedalihamza9215]

Soo good.. amazing chef

[@yemalielaponte4876]

Hey Chef can you do a video about flavor balance and seasoning. In way how you go to creat flavor and how to season the right way

[@wiebkegrun7790]

Dear Jules,
Usually I make Croquembouche as a sweet version with the coffee. I would be very interested in a savoury version as a starter, for example with an oxtail meat filling and Nori- caramel.
I am curious to hear your proposal.
Groetjes uit Düsseldorf
Wiebke

[@user-pz1je6hz3z]

Cool Idea.
Hope we geht this recipie

[@lugaretzia]

I've made a version that a light smoked salmon mousse filling that was well received but would certainly like to hear what Jules has to say

[@ilhamMrizki]

your dish is insane and incredible as usual. ✨

[@ronbar9793]

You are a genius!

[@tulipa2147]

Besides your delicious dishes, I also love seeing all the top notch kitchen supplies /utensils you use. Do you use different types of tableware? Tailored to the entree or main course?

[@aruna393]

How much truffle is that dang

[@josephmonaghan2481]

I estimate about 4 oz of truffles

[@djabroni_brochacho4644]

For reals

[@fight4domination]

Where do you typically get truffles? Looks amazing.

[@troyhenrygent]

100% genius

[@OliveOilandGasoline]

Great ideas! I never noticed your cutting board before with the slide out GN1/2 before. Is that new or did I just miss it?

[@emrehalici107]

Hey Jules, would it be possible to either not glaze the truffles at all, or glaze them with something different than the oxtail broth?
I would prefer to keep it vegetarian for a friend of mine.
Thank you!

[@chanperth]

@jules Cooking , how long can you use that truffle mayo in the fridge for?

[@leejonetje]

Van harte welkom om te koken nav je vorige giveaway! Wederom een prachtige creatie

[@norwegianviking69]

Question: How long will the pommes suffle stay crispy?

[@joony7444]

❤

[@SCRPYTHELORD]

dat zijn veel truffels hahahahahahha

[@Feuerbasis]

What brand of Ponzu vinegar?
Yamaroku?

[@user-wd7tq3iz6j]

Great Content, What is the brand of your offset spatula ?

[@JulesCookingGlobal]

Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

[@Djtam7000]

🎧🌍🎧

[@Jonkmaister]

Pohh, stuur maar ‘n paar op!

[@professionalprocrastinator8103]

Come on Jules these are called "amuse-bouches" not "amuse"!