The Perfect Magnolia & Rhubarb Dessert! Great Recipes & Fine Dining Techniques!

Hey guys! Today we’re going to make a delicious magnolia & rhubarb dessert! It’s a muscovado sugar flan with a rhubarb compote, a salted caramel, a magnolia ice cream, a macadamia nut crumble and a beautiful magnolia & lemon crisp. All great recipes, so enjoy guys!
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[@valdier06]

Dude, there are so many food channels yet so few with this level of quality. Really happy you´re getting a new studio!

[@chillingFriend]

what are others on this level? i don't know any that's even close...

[@AimaNideot]

This is insane. I'd love a video in which you go through your process on coming up with a dish. How does it work? How do you come up with the components, and the plating? It's pure art.

[@Yugnav88]

Stunning, just stunning

[@leeedwards3783]

Looks delicious. Congratulations on your new addition to your family!

[@troyhenrygent]

Next Level! best chef J, you rock

[@nicoladapieve983]

Simply amazing

[@evenger3]

True artistic chef ❤

[@christenzis6237]

Since Easter is next Sunday, I'd LOVE to see you do a lamb recipe. Maybe something with the saddle?

[@kennethmacleod111]

Congratulations on the birth of your son, and new studio. As always thank for sharing your amazing recipes.

[@sergeyivanov8788]

Incredible!

[@tonimechaniker4707]

Amazing!

[@user-pz5nw4bo5p]

love this channel so much high quality as hell and I'm glad you don't edit in some nonsense background music

[@ronbar9793]

Pure art and science combined into a work of excellence ❤

[@thepastrywardenreloaded3469]

Another great video, Borther.

[@lars_vfx5241]

Finaly, its been so long. Thanks for the vid

[@crystalprosser9803]

Definitely would say quenelle!!! BTW I can't get enough of your creations I have never seen someone so unique! Brovo to you 👏💛

[@elliotbarnett1414]

Incredible

[@sorini.s138]

Quenelle,all the way J!🫡

[@mavalvadikabadiprorkz9125]

Nice 🎉

[@user-dj6ww9ov3b]

Pretty cool chef amazing

[@chefmichaelbarazi]

hello chef amazing cooking very inspiring ! can you make some arabic or middle eastern flavors twist fine dining ? thank you chef

[@brentonforsyth1548]

I dont think it matters what you call it, as long as it tastes awesome 👌👌

[@Silkytrades]

Quenelle all the way also!

[@brycewarner5927]

Behind the scenes content would be awesome wanna hear about your career and experiences in the industry, great content very inspiring

[@EllesClorin]

Sooo gorgeous

[@hoffchef3892]

Realy nice Desserts 🙏🏻 1 Question how long can I keep the Magnoliasirup?

[@MrPolford]

I’ve always called them (and seen in recipes) quenelles. Lately though, rocher has become more common with ice cream, with the person scraping a spoon across the top. Like you said, quenelle is two spoons, rocher one to be hyper precise.

[@hablin1]

I would say quenelle here in Germany I’ve never heard the term Roger 🤷‍♀️

[@chukwudiemmanuelanajemba3366]

Excuse me chef , for the tuilli 150 degrees for 20mins is it gonna burn or maybe it’s just for home ovens not industrial ovens?

[@ruckus2439]

Have yet to meet a single cook that calls it a rocher, although that would be the correct term. A quenelle is the three-sided shape that you indeed make using two spoons.

[@karolpitner778]

Hi Jules.
I have been subscribing and watching your channel for a long time and I am glad that you are constantly gaining new viewers.
I am glad also that you share your knowledge and experience with us and that over the years you still have a lot of fun with it.
While watching this video, a thought occurred to me. How do you manage to ensure that none of your materials are sponsored in a world full of commercialism and "easy money"? Almost 90% of channels, regardless of content, charge more or less money for broadly understood product placement. This is not the case with you and I admire you for sticking to it scrupulously.
However, I wouldn't mind if one day you advertised product X or Y.
I wish you good luck and perseverance in creating the channel. I put a lot of it into my own cooking, both at home and at work.
P.S. I'm still waiting for videos about knives and pork dishes.
Good luck my friend

[@JulesCookingGlobal]

Thank you so much! I really appreciate it! I have a couple of partners and I'm proud to be working with them, but I always try to keep the focus on the recipes and dishes. For me this is the most important thing. And yes I could make more money if I did more adds etc, but I hate those channels, so I really try to stick to my vision. Hope you have a great day!

[@Mr.drone_clicker]

Hai is there any alternative for eggs please

[@leeedwards3783]

What kind of ice cream machine do you have? I have the Ninja Cremini, which really only works with Pacojet recipes. I need to get a vacuum chamber, though. So much you can do with them. I love the channel and your creations. I will definitely attempt some elements of this dish, as there is a lot to it. Mainly the rhubarb gel, crumble, and ice cream, as rhubarb is my favorite dessert, and I have a magnolia tree that annoys me because it drops all of its leaves on my lawn!

[@mattia_carciola]

Not as powerful as a vacuum chamber, but there are some vacuum machines that can be used with a plastic straw-like pipe to make vacuum in compatible containers, it probably works up to a certain extent.

[@Zolotniik]

Jules uses the Magimix Gelato Expert

[@Humanprototype-wh8qr]

didnt hear others call it roger

[@christenzis6237]

oh also, there's some audio glitching around 10:30

[@memeslazus3958]

Chef! I suppose you save all the egg whites after you separate them!

[@kaankonyalioglu]

this is too much... I'm exhausted,..

[@unbeastable957]

i'm so jelous of the knowledge you posses