Видео

1100g milk 300g cream 250g espresso 340g sugar 90g skim milk powder 60g egg yoke 50g cacao powder 50g dark chocolate 4g stabilizer(stab2000)

Im hungry and cpuld almost smell just watching this

This is an awesome recipe. I taste the flavors, feel the textures, just by watching it. Definitely will try it. Thank you, Chef

So gewd

Ok but what is it

I thought this was an ad for beauty blenders.... lmaoooo

So cute

Yes chef.!! ❤

?

all of your food always looks so delectable and made with love

This is arduous work...goddamn!

So once heated, cashews thicken any sauce you put them in. I made this recipe and it turned into a thick globby mess. Drastically reduce the cashews and up the liquid content to get a sauce similar to what is pictured here.

That looks incredible omg

What's the flavor profile of elderflower? Never tried it before

There is cooking then there is being a chief, then there is what this guys is doing. Amazingly simple yet complicated at yhe same time and the visual is stunning.

What you do with the leftover strawberry pulp after straining?

Bij de Dirk nu heel goedkoop fruit haha

Why not add a little salt?

Thats so crazy. Sidequestion, where does a normal dude get 3kg of langustine heads? Its 0:00am but im feeling like starting the kitchen after I saw you 😅

I love prepping quail. My locals get them super fresh. Sometime still with ammo inside.

❤

Can you make something Indian fine dining dish

I bought a strawberry almond soft nougat at a discount clothing store, and I've never been the same since 😂 Thank you for this recipe ❤

LOVE IT!

Beautiful recipe, thank you.

Evviva gli sposi! - Best wishes for a long and happy life together!

Quail are one of my favorite birds to cook and EAT! 😛

Genuinely UNREAL

Jules I love you so much man! I hope your channel blows up so much! You’re doing videos unlike anyone else on here

I hope one day you have your own restaurant in New York City

Just wanted to say, really appreciate the subtitles!

👋👌👌👌👌👍👍👍

I've tried the chocolate and whiskey cream however, the problem I am having is when I add the chocolate to the thick cream mixture, it splits, release liquid and does not emulsify ( its not smooth). What am I doing wrong?

This dude makes me feel like I’m not even worthy to be in my kitchen.

Amazing as Always big chef as well a big dad too.... a 1000 likes as ever... 🍺

I Am literally crying!!!! And salivating like my dog 🐕 …..

simply outstanding Jules👏

Looks absolutely amazing. Definitely going to make this recipe!

I followed most over everything except I can’t make out what one of your ingredients is. It’s the second item you used with the caramelized onions, as well as one of the items you pour in the the fondant potatoes. I don’t know what word you’re saying

All your recipes are exactly what I like to eat. Yummy 😋

Hello there, Thank you so much for sharing your knowledge, it means a lot to me. I’d love to learn about octopus dish? Would you share with us? 😊

How to make the hot version?

Thats indeed quite a lot for the mushroom cream and sauce. How big is the chicken?

Can you share me milk chocolate video

Great video and great recipe. I would like to ask because i see u do this everytime u make an emulsion, why do u make the emulsion with egg whites and not egg yolks?

What does he say after the "agar powder"?

I love the tarragon note in this.

No thanks.

Hi jules!!. When you put the meat to set in that container, is it already at room temperature isn’t it? Thanks 😅😊

I’m going to start practicing my fine dining cooking with your recipes.