Swiss mountain dessert with a delicious soufflé! | Fine dining mandarin & Jerusalem artichoke
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- Опубликовано: 3 авг 2024
- Hey guys! Today we’re going to make a mountain dessert that’s based on Jerusalem artichoke, mandarin, beurre noisette and pine nuts and to really bring it to the next level well serve it with a Jerusalem artichoke soufflé. All great recipes, so enjoy guys!
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Хобби
Great Job Jules!
Wish you all the success jules, one of the best and most creative chefs I have ever seen. Coming from a pastry chef himself
excellent
That was cool! Honestly an orange colour would have just gave me some chill sunset vibes, that depends on the whole meal theme.
Next vid I'd love to see some fine dining dishes made for a là carte meals, or at least something designed for 3-courses meals instead of a long tasting menu. I'd love to recreate some recipe of yours, but your creations can't scale up and the thought of making one of those + an entire other thing to be satiated is a bit overwhelming lol
So beautiful、always so amazing and fantastic
I proud of you 😭
From 🇹🇭
man this looks truly stunning! well done
Wow
Amazing Jules! In love with you and your work! The trees would look great in orange too, with that layout it could look like fall trees or a dusk setting. Greetings from a fan in South America!
Exactly my thought! Fall, sunset, desert (though, desert don't really fit with "Switzerland")...
Bravo
You are an Artist besides a great Chef. Every dish that you prepare are so visually attractive and fill all senses. Well done.
Thanks George! Really appreciate it!
Tip: Dat eet / smak geluid als je aan het proeven bent is vreselijk om aan te horen. Verder geweldig!
Шикарно 👌👌👌🤩🤩🤩🤩Браво!!!
Man speechless ... I was thinking if you can make for us video where you talk about your knifes and how you take care of them that would be nice from you :] coz I saw you have some special ones in your repertoar :D
Can you make sourdough bread? Or only bread?Maybe baguette or some tipical Amsterdam bread. Its abreally good recipe to change a little bit
Jules this was a great dish, but I think I’d need a project manager to get me through all the steps!!
Papa Tapa 💪🏻
Like the Weissman merch! Hope you guys get to do a collab one day. And as always, beautiful dish, chef!
I don't know if I'd love it or hate it.
On one hand that would be a deserved BIG boost for Jules' channel, and that's the reason I'd suggest him to try a collaboration anyway. On the other hand, I hate the thing Weissman have become from the useless book publication moment. He has probably made 5 interesting vids in 2022, I don't get how people still watch the same 100th burger, fried chicken or ramen/rice bowl.
But yeah, if Jules manages to collab great for him (and maybe josh would remember how to cooking something nicer than glorified fast food).
Edit.
Ok, I decided to actually count them: 8 vids. 6 if you exclude the hotpot and korean bbq which cannot be recreated (not an issue for me, as I liked his particular content). Out of the last *one hundred*
@@mattia_carciola I disagree, I still like most of his videos. Very different content than this channel obviously. I don't always watch Weismann to learn something new about cooking, but it's still very entertaining to watch imo. On Jules' channel though you learn new stuff every video. Even every minute of every video sometimes haha
@@Yugnav88 I loved how pre 2022 Weissman was a semi-pro channel that focused on more particular things and was over the average for both variety and advance techniques. It was dumbed down by the thousands of "do something easy" "that's too complicated" "we need a basics video" like there aren't hundreds of channels for that one can watch too enjoy how he was the only different one.
Now I don't know where to look for...
Mooi hoor ik heb de moulds morgen dus deze winter ga ik dit zeker maken
Tof! Ben benieuwd naar het resultaat
@@JulesCookingGlobal ik ook ik denk dat ik het een beetje aanpas groen van kiwi gelei witte bergen gewoon een witte choco ganache the maan passion fruit en de steenbok 72 Prozent choco tuile
I made this for Christmas dinner and everyone loved it! Thank you! ... Just a quick note that when I tested the defrost time I found out the "moons" defrost MUCH faster than the rest of the dish. But everything tasted delicious. :-)
Thanks Timothy! I serve the moon frozen, but I'll make it more clear in my next video's 🙌🏼
Wanted to know the brand and model of the small little grinder you use in the show, for making oils and gels, if it is ok, can you please give me the information on that please, thanks
Chef, regarding the soufflé, how do we know the correct ratio of egg white to base,so every time it comes out perfect!
"B-roll"? i would like to see a collab
Two references to Josh weissman? (B roll)
Nice man ! That's a really smart use of the mold, and I can imagine you can serve it to quite a large amount of people with no enormous effort. Did you have them design it for you on purpose or did you just got the idea from the mold ? Anyway nice as always, keep it up !
Anything can be done with the right team and the right tools!
where to get the xanthan and/or sultana powder from (in the Netherlands, but can’t find them in grocery stores or Sligro)?
Sligro or any other restaurant wholesaler like hanos will have it in their assortment. Otherwise you’ll be able to order it online somewhere for sure ✌️
Hey Sjoerd! Sligro zou het moeten hebben, anders heeft de Hanos het sowieso. Hier is het ook te bestellen: www.bouwhuis.com/sosa-xanthaangom-500g?gclid=CjwKCAjw7p6aBhBiEiwA83fGuiV0C6vsIKj9BaPi5znWQse7LIK4Z6eo8s0WYwMF21SVoA-xTI7oWxoCRXAQAvD_BwE
Hello Chef! Jerusalem artichoke Pure at 3:20, and 5:02 looks different. Could You explain why?
When comes the tuna tartaar Japanese styl
Recipe share plz sir
Can you male bread?
"Orange trees are a bit weird"
Ahm… autumn?
Yes in autumn are indeed orange trees.... And red, and yellow. Many colors. I just liked it like this. You do whatever you want.
So sad to see you wearing that merch