I adore your videos, but would love to see a closeup at the end when you put the spoon/knife in. It would be nice to get a better look at what the texture is supposed to look like
I like your style man! Very cool smart classy food. You Take classic methods and then refine them with a modern touch. That's what great food is and always will be!!!
Hi Jules ones again, thx for the very great recepies. Just for the Icecream i think it is by far to much sugar. I think for this recipe 180 g is really enough. (if it is for the texture, than you could use 160g sugar and maybe 25 g Glucose. I think you also need salt, or what i like more a splash of soysauce.(better Yamasa than Kikoman) If you want, you can try it. ( for me this is better for shure). It would be very interesting to know, what you think about it. Very best regards Björn.
hello chef u always says if we want u to make something just put the idea here in the comments. im trying to do at my rest a desert with oolong the cause i want the client experiment the color change when the te is combined with a lemon or some citric. wanna do something with oolong?
you mean the egg yolks after seperating them from the egg whites? 100gr of egg white is 3 eggs, 3 egg yolks, you could make a 1 person pasta carbonara. you can buy egg whites in carton.
I adore your videos, but would love to see a closeup at the end when you put the spoon/knife in. It would be nice to get a better look at what the texture is supposed to look like
I like your style man! Very cool smart classy food.
You Take classic methods and then refine them with a modern touch. That's what great food is and always will be!!!
Outstanding as usual!
very closely, scream at the plate until everything melts, beautiful
always enjoy the videos Jules. Keep it up
OMG !!!! beautifull , the mixture of mandarines and hazelnuts is brilliant ! Briljant !!! 🎉🎉
All the elements superb eye feel wise looks to rich in texture ✨🤤
Hi Jules ones again,
thx for the very great recepies.
Just for the Icecream i think it is by far to much sugar.
I think for this recipe 180 g is really enough. (if it is for the texture, than you could use 160g sugar and maybe 25 g Glucose.
I think you also need salt, or what i like more a splash of soysauce.(better Yamasa than Kikoman)
If you want, you can try it. ( for me this is better for shure).
It would be very interesting to know, what you think about it.
Very best regards Björn.
Kudos brother.. beautiful recipe..
Appreciate your hardwork..🎉
Hi Jules, hope you can make a video about chocolate airbrushing/spray for decorating cakes 101.
Fantastic!!! Thank you so much.
hi Jules, you really like Hazelnuts ;-)
Can you maybe also make something with walnuts? 🙃
0:00 - 0:27 intro
0:28 - 9:06 recipe
9:07 - 11:23 is tasting
Watched your Gronda class. Very good.
Same !
@@Falcontfhe is such a star
May I know which white plate is this? Thanks very much.
i mean Jules is a beast im going to try this one for sure but first a have to get all the ingredients by the gram
Yo welcome back bro shout out
I've subscribed i love ur tik toks and that's ne entered for the knife. It's my dream to have this knife. But lack of pennies
hello chef u always says if we want u to make something just put the idea here in the comments. im trying to do at my rest a desert with oolong the cause i want the client experiment the color change when the te is combined with a lemon or some citric. wanna do something with oolong?
Such a god
"Add 100g of egg white and start beating it."
Thanks, I feel much better after that, but what am I supposed to do with the egg whites?
you mean the egg yolks after seperating them from the egg whites?
100gr of egg white is 3 eggs, 3 egg yolks, you could make a 1 person pasta carbonara.
you can buy egg whites in carton.
@@raziel7148whoosh
@@raziel7148 I hate to break it to you: He meant what he said.
What to do with the egg whites, after he started beating it.
@@joseppedaia3673 i get it now.
❤
You rely too much on molds.
suprise surprise, the dish made on the mold brothers test kitchen, requires, molds