Red bell pepper & eggplant amuse
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- čas přidán 16. 08. 2021
- Hey guys, in this video I will show you how to make a beautiful savory two layered tuille. From that we're going to make an amuse with red bell pepper, eggplant, lemon and black sesame seed. Enjoy!
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Enjoy making this recipe!
For the red bell pepper gel:
200 grams of toasted red bell pepper
100 grams of sushi vinegar
3 grams of agar powder
For the red bell pepper tuille:
100 grams of toasted red bell pepper
100 grams of egg white
50 grams of isomalt
4 grams of paprika powder
2 grams of salt
50 grams of butter
100 gram of flour
For the eggplant tuille:
- 60 grams of eggplant peel
- 40 grams of black sesame seeds
- 50 grams of isomalt
- 3 grams of salt
- 50 grams of butter
- 115 grams of egg white
- 15 grams of flour
For the eggplant tartaar:
- 2 toasted eggplants
- 1/2 lemon zest
- Red bell pepper
- Mustard flower - Jak na to + styl
Amazing recipe as always Jules!
Fantastic Jules, thanks for the info
Very good job man ! Chapeau !
This is the channel every chef needed ! 🔥🔥
Really amazing 👏👏👏
You're so creative,love eggplants:)
Amazing dish and beautiful thank you chef 💐
Thanks for new techniques chef
chef appreciate sharing this
Love your videos. Congratulations 👏
Fabulous ! Thanks for sharing your recipes and techniques
You are a cooking wizard. Such high quality content, you deserve more views and likes!
Thanks for sharing your knowledge you are very Kind 🙏
awesome work man . top class
Woouu 😮... Looks amazing mate👌.. Thanks for recipie..
Stumbled upon this channel, amazing chef with easy to follow recipes.
Nice watch collection too 👍
I made this! It tastes amazing, for those curious: the tuille was sweeter than I expected but it played very well with the sour of the lemon in the eggplant. For those who are intimidated by the use of the mold, I didn't use one-- instead i piped out the pattern using a plastic bag with a small hole and my experience from decorating cakes. I think it turned out thicker than his, so if you want the cleaner version definitely use the mold, but it didn't negatively impact the flavour at all. I served it with a tomato-basil reduction and finely chopped basil in place of the mustard flower. This was not nearly as hard as it seemed, I would highly recommend trying it out!
Hi can u please tell me what's red powder he added to the capsicum after egg white
@@nkosientle4472 I think he says paprika powder
@@williammonk1020 okay thank you
Hi Jules ! Thanks for learning you are the best.
Amazing recipe as ...
Well, nice one. As always. Thanks from Germany
Toll 👏🏻
Amazing
Really impressive! Interesting to see how far your imagination goes 👏👏👏
Grazieeeeee per la ricetta🙏🏻🙏🏻🙏🏻🙏🏻❤️
wow ... increible
So nice! That explain what michelin is!
This channel is amazing.
Excellent chef amazing amused bush
Insane!!
Muchas felicidades!! Gracias por las recetas, saludos desde México!
Thanks! That was really beautiful. You asked "what u wanna se next". Some dishes which is as beautiful but more simple to make.
perfect
I don’t even need to watch the video to press like, i do before i even open it. Keep up, they are amazing these videos!!
Good job brother!!keep up the great work!kind regards
I used this recipe. Wat an amazing experience it was!! My wife LOVED it.
Amazing! I would love to see a dish Made with Yuzu because its my favourite fruit 😋
You r one of the best person ever, you showed me how to cook this perfection, I’ve looking for the same receipt for two years. Thanks you very much for all you do for professional cooker, who want to develop their knowledge in culinary world 🌎
I can't imagine what this tastes like, but I'm interested in trying! The techniques are amazing!
Thanks a lot! It was delicious
Omg 😅this was very Cool 😎
Awesome dish. A lot of work for a simple bite but I’m sure it’s worth it
I just discovered you! Im your fan!!! A M A Z I N G!!!
Bravo!
Thanks!
brilliant Art ❤
Thanks a lot!
tres creatif chef merci
Merci!
The bicolour tube is genius.
It's the sound of these cheese straws though 😮😋
Whattt? 😂
Hi Jules! Thanks for sharing the recipes, but the important thing is The Knowledge, i really appreciate it. So excited to learn something new from the Pro, looking forward for your next Videos! Many Blessings for you and ur Girlfriend as well 🙏
Heel fraai, chapeau!
One of the best vedio
Very informative
Thanks for sharing your esteemed experience
Love from Pakistan
Best culinary regards
爱上煮饭～非常感谢你
as usual , great video!!! thank you so much.
can we replace the Isomalt with sugar ?
Thank you for recipes! Love your videos and art. For the ingredients amounts listed in the recipe, how many will that make? 2?
woooow
Wasup from bali🙌🏼
Wasupppp, love your beautiful island man! Hope to visit in November
@jules_cooking bro you're the biggest haute cuisine channel, you should be famous omg the level of technique and skill is amazing thank you for sharing greetings from venezuela
Please make videos about the different types of ministrone soup
hey chef it fantastic i want to try this again but i dont know where i can find that baking map im here in south africa
Suscrita compañero
Hi I love your plant based recipes. What is the powder at 48 seconds? Agar powder? Thanks very much!
Wederom subliem. Gaaf ook die siliconen vormpjes, ga ik eens onderzoeken. Interessant ook om te zien dat de recepten voor de twee tuilles behoorlijk anders zijn. Wat zijn dingen waar je op let als je dit wil maken/bedenken?
En: je maakt veel taille "beslag"(?) zeg, bewaar je de rest of wordt dat professioneel gebruikt?
Would there be a reason for using specifically isomalt sugar? Could I substitute with normal sugar?
Brother . I really wish i hade a bit of your abilities. You are a true inspiration!!! If you can add to the description the recipe (10g suger......) And if you can say " now we make the bellpeper gel"... Before the process so i follow your vedio easier.. thank you for the amazing knowledge!
Chef can you tell me for making parsley caviar how much algin and how much calcic do we need..
You are İncredible
Thank you so much!
Hello Jules , can we do this receipe not using flour for the gluten free diet ? Thanks xavier🙏🙏🙏
Hi, it looks absolutely amazing like everything else you have been doing, well done!!
I would like to try making a "winter version" of this dish by replacing the eggplant with butternut, but am not sure what to replace the red peppers with. Any advice? Thanks again!
Thanks! Maybe a carrot one with orange and black sesame?
@@JulesCookingGlobal Sounds like a plan! thanks again!!
@@JulesCookingGlobalHello, can I not use sugar and butter in this recipe? can I replace it with something?
Can you tell me where I can buy the same honeycomb mould you use the blue colour I can't find them.. cheers
Can you change the isomalt for normal sugar?
Chef can you show us how to do Parsley amouse please 🙏
Hey jules I love your channel! I'm trying to recreate this dish and hope to get some advice from you: my pepper tuille doesn't come out of the mold after freezing... Should I bake it longer than 2 minutes? I'm strictly following your recipe. 4 fails so far :(
Thanks a lot! Try putting it in the freezer overnight or putting it on the lowest temperature possible
@@JulesCookingGlobal I've put it in the freezer overnight and it didn't help. BUT I just backed it for 15 minutes and then continued normally with the recipe and it somehow worked :) will serve it tonight and I'm super excited! Happy mew year jules and keep up the great work
Hi,
Great techniques and love your recipies.
I have question. Isomalt is not available for me, what can I replace isomalt and ratios?
Hi! Well isomalt is a sugar substitute, so sugar can be used instead of isomalt. Only it’s going to be a sweeter, so check the flavor if you need to balance it out with salt
Thank you
Is there a gluten-free substitution you’d recommend for the red pepper tuille? It’s breaking on my first attempt so I’m wondering whether it will work without gluten?
You could give it a try with some rice flour, but I don't think this will work. Just make sure you roll it when the tulle is still really hot
@@JulesCookingGlobalpour avoir un résultat sans gluten avec de la farine il faut rajouter 1/4 de farine riz gluant avec de la farine riz normal ou de maïs etc etc . Jules ou est le liens où tu achètes t'es moules en sylicone ? je viens de m'abonné à ta chaîne merci pour le contenu
Where can I buy the silicon matt?
More videos on veg canapes
My bell pepper tuille did not get hard enough to get out of the mold after freezing. what could have gone wrong?
I m sushil from Nepal watching video
I always love your recipe and cooking but another thing that entice me is the tableware and plate you use to showcase and presented. Can you give me some of the link where you buy your unique shaped tableware and plates please?
Thanks! My plates are from J.L.Coquet, I visited them this year and made this video czcams.com/video/NTRmYJVUt3o/video.html
@@JulesCookingGlobal tqvm sir
It doesn’t come out of the mold, it breaks :/ Any tips on what I’m doing wrong? Thanks Jules!
Can we instead of using a silicon mold put the twill mixture in a pan ?
You can on a really low heat, but baking in an oven would be a better option
Can you substitute isomalt with sugar?
No
Isomalt is much more stable
could be fantastic with some 'feta' foam or cream
did you create this recipe yourself or did you learn it at a restaurant?
could anyone tell my how much filled tuiles I can make with the listed amount of ingredients?
What can I use as a substitute for sushi vinegar?
Use a white wine vinegar, but make it a bit sweeter with some sugar
I want to see substitutions for isomalt.
What is the purpose of isomalt sugar in stead of normal sugar?
Unlike sugar, Isomalt is only slightly water-attracting and only gets darker at higher temperatures. A showpiece made of Isomalt therefore keeps much longer than a showpiece made of sugar, since Isomalt has almost no tendency to crystallize.
Isomalt has a rather granular form and can be melted into a clear mass by heating. When this cools down again, the isomalt becomes hard. This makes it possible to produce sugar-free candies from isomalt, for example. Isomalt does not require any additives for the production of sugar art.
This is more or less the reason for using isomalt.
Where can I get that silicone mould?
It’s from moldbrothers
你的硅胶套链接呢～老师
Hi Jules,
Can you please tell me the name of the blender at 3:00?
Thanks a lot
💯
Its a mini robot from KitchenAid haha thankssss
What is that blender ?
kitchenaid
What is sushi vinegar is it sushi seasoning?
Yes indeed
what is adar powder
Agar powder is a kind of binding powder made from seaweed
@@JulesCookingGlobal thanks
wou
Has anyone made this tuile? Is it crispy?
It sure is, the key is rolling it really hot so it’s still bending okay. Once it has cooled down its crispy and delicious
free form plating please!!!!
Deze moet lukken, ik heb alle ingrediënten thuis.
2:33 are you sure about covering lemon with aluminium foil? The combination of aluminium and acid can lead to production of carcinogen substances.
Problem with this is most people who will simply copy it will never know the knowledge, time, research and training it takes to be able to finally present a dish while working ones way up in the kitchen. Anyone might copy this but not everyone will be able to give N number of hours and energy required to understand and work the craft.
sorry what?? if you copy and achieve same result good for you you learnt something
LOL sweetheart, this is not something that someone who doesn't know how to cook will even attempt to recreate. This is for those of us who DO cook and have already spent the time and effort to learn from scratch and can appreciate a dish like this.
The entertainment value from CZcams comments like yours is worth it… 😂😂😂
This creator is literally walking you through how to do this without preaching that unless you’ve spent the time, research and training, don’t attempt to learn while making this. You could literally learn a thing or two from this Chef. 🙄🙄
Moppet… 🤡🤡🤡
I see what you saying, certainly I don't, and I'll consider temporarily for now I am one of those, so shivani share with me and others the knowledge as my cooking ability is very shallow at the moment. This type of cooking is at a level I'll like to attain.
Ego. Such a shame.
E come un canollo ma più meglio
Interesting recipe, but way too many steps. I do like the silicone mold. I'll buy to make cookies.