I upgraded my signature dessert! Baileys, caramelized white chocolate & pistachio dessert
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- Опубликовано: 2 июл 2023
- Hey guys! Today we’re going to redesign one of my favorite desserts! It’s a dessert I’ve served on many menus but with the recipes and techniques I know now I’m sure I can bring it to the next level! We’re going to make a baileys cremeux filled with a caramelized chocolate creme, a pistachio crumble, a verbena broth, an apple & ginger gel, a baileys ice cream and a chocolate tuille. All great recipes, so enjoy guys!
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I'm not a chef myself, but I learn so much from your videos. It inspires me to create and improve my recipes, even if they are at a different cooking level.
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
Not only are you willing to share your recipes with us but the food tasting experience on its own is worth watching.
Revisiting your own signature dish is tricky but you nailed it.
Congrats.
Means the world Mickael! Glad you like it 🙏🏼
Thank you for sharing this beautiful dish.. love it
Beautiful as always Jules. I can't get over how green your pistachios are, I've never seen them like that before!
Amazing quality right! Beautiful pistachios from Iran
Epic dessert, no words bro, why not write a book:) and I wanna get a signed copy XD. I wish I can be a good chef like you.
Echt insane, als je bedenkt wat voor technieken en kennis jij beheerst om dit uberhaupt te bedenken. Super inspirerend en genieten om altijd deze kunstwerken weer te bekijken! wat een plaatje van een recept. Keep it up!
Excellent technique. Beautiful flavor combinations. Well done.
Thank you so much! Glad you like it
Jules: thank you for your channel. You are top of the list here on yt. keep them coming.
Gran contenido, admiro mucho tu trabajo, saludos desde Chile!
Not only the flavour, but also so many different textures! One never ceases to learn and improve
Definitely truth! The dessert was amazing!
That looks simply amazing! I wish I could taste it. Congrats for the great dessert!
Thank you! Really appreciate it
This is an absolute ABC of high level pâtisserie. I'm really amazed of the top tier techniques you master. You're a beast!
Very kind! Glad you like it
Absolutely top notch content! The kitchen is amazing. Would love a room tour one day!
Finishing the kitchen in a couple of weeks, directly filming a tour after 🙌🏼
@@JulesCookingGlobal Chef! What gave you the idea to use a hand sprayer to coat foods? You have me looking to buy one now. LoL. Thank you for showing some of your techniques.
I think what your doing is great for all those who aren’t in a professional capacity as a chef and especially for young pastry chefs who wish to learn new techniques in their culinary journey , I always inform my young chefs who are passionate about desserts to check out your your tube videos …..
Weer een super super dessert. Gaaf.
Bedankt weer voor de inspiratie en ik kijk uit naar de volgende video!
Dankjewel!
Love the videos keep it up Jules
Glad you like them 🙌🏼🙌🏼
great presentation and execution
Appreciate it!
Thanks chef for amazing recipes
For next video.. i wish you do the franch tost with a chocolate sauce
Keep going bro 🤙🏻
Brilliant!!!
Thanks a lot!
That looks sick! I definitely got the idea of using that tree tuile and adding green leaves, from you.
Thanks mate!
Fantastic Jules!...
Appreciate it!
Can't believe how much work goes into this. Insane!!!
Would love to try this one day, but my fridge cannot hold the ingredients xD
the best dessert just got a whole lot better, `
great work chef !
Thanks chef!
3 words only u r amazing
Wow!
Thanks!
this guy deserve more support guys to be honest
Love your videos. May I ask where you got your petty knife? 😊
Hey Jules, amazing recipe as always. What do you use as the ice cream stabilizer? Can you use xanthan gum for this?
is the under side of your board a storage space ??
Which bayleys do you use ?
Hey Jules! I love your videos. I'm currently trying to make your goose liver cremeux... The only thing is, I'm allergic to kappa and agar. Could I use gelatin instead of kappa powder to dip the goose liver cremeux in the jelly? Thank you so much!
Thanks! You could, but the result is not going to be the same. Are you also allergic to vegetal powder? That would really work as well.
What type of blender do you use? Name it for me please 🙏
Lekker bezig jules, koop je je ingredienten bij de hanos?
Thanks! Verschilt best, maar ga inderdaad vaak naar de Hanos
What is that mixer grinder? I’d love to have one.
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Hi, will you maybe ever offer cooking with subscribers?
Who knows, definitely doing more with subscribers in the future 🙌🏼
still curious about what mini blender you use
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Where are the recipes?
The recipes are in the video, but you can always find all the written recipes on my website www.julescooking.com
YT seek to be deleting comments? I've commented 3 times now and nothing shows up... 😓
That's so strange... I do see this one though 😅
@@JulesCookingGlobal I was trying to "game" the algo, by liking and commenting before watching the content... 😅
@jordancox8280 ah yes, the RUclips gods can be ruthless…
because everybody has a brush machine in their kitchen ...
The pastry shef from Michelin star restaurant jungsik from New York also had a signature dish of banana with baileys and other stuff, it’s on yt
So how would you mise en place this for a diner party