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Honey dessert
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- čas přidán 1. 04. 2021
- Hey guys, in this video I make a delicious honey dessert. It's based on a honey cremeux, honeycomb, poached pear and a honey tuille. Really a great recipe!
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Enjoy making this recipe!
Oven temperature: 170 degrees Celsius
For the honey cremeux:
250 grams of milk
50 grams of honey
30 grams of egg yolk
10 grams of corn starch
2 leaves of gelatin
For the vanilla panna cotta:
200 grams of milk
20 grams of sugar
1 vanilla pod
2 leaves of gelatin
20 grams of dark chocolate
For the honey tuille:
30 grams of butter
30 grams of honey
30 grams of flour
30 grams of egg white
Pear gel:
300 grams of pear juice
50 grams of honey
10 pieces of cardamom
4 grams of agar powder
Poached pear:
500 grams of white wine
50 grams of ginger syrup
50 grams of sugar
10 pieces of cardamom
2 pears
Honeycomb:
65 grams of honey
65 grams of glucose
125 grams of sugar
15 grams of baking soda
Beurre noisette cake
150 grams of butter
100 grams of flour
100 grams of sugar
2 eggs
2 grams of salt
1 lemon
40 grams of pine tree nuts
Spring roll dough
Bronze color powder
Small mint leaves
Bon appetit!
Totally impressive! Keep showing the garnishes in every recipe.
Glad you liked it!
First video I've seen from you. Great narration. Great camera work and editing. Incredible recipe and notes in the description. Liked and subscribed.
Loved the logo on the cutter!
Yeah, love those cutters
Wow, you are so talented, your dessert looks amazing! So creative and delicious! Awesome work, keep it up :D
Thanks a lot! Really appreciate it!
you are simply amazing!
Wow I love the vanilla and chocolate that you used. These are so Cool. Nice and smooth.
Thank you! Really appreciate it
This is beyond art. It's class by itself. You remind me of Bruno Albouze style
IMPRESIVE.
Everything.
Thank you :)
Love your videos! Thank you so much for sharing your talents and recipes! 🙏
Thanks a lot! Really appreciate it!
Thank you chef everything looks amazing 👏
you are still a great Chef Jules ... Perfect !!!!!! in which restaurant do you work ?
Stunning. Very refined. Such a big fan of your dessert. Will be making this one.
That's great to hear! Hope you like it
You're the best.
Ik hou van je . Ik ben mar amateur uit Voorschoten mar binnenkort niet meer door jou 😅🇵🇱Heb ik ook jou bij Hanos krant gezien ( Burrata) groetjes en succes Jules !!!!
Thank you for sharing this chef! Been looking for something like this.
Looks great. Going to make this for sure.
Incredible Chef, thank you!!!
Appreciate it!
GJ chef I can imagine the textures. Nice combinations
Always the best chef
Thanks Juan!
Incredible chef....
That's too impressive and finest dessert with best plating ever🥰
Thank you! Appreciate it!
Beautiful, I love that you mixed everything by hand ...blessings!
Glad you liked it, thank you!
Nice job 👏🏻👏🏻👏🏻👍 thanks for your videos.
I have to say I've only seen a couple of your vids but damn you sir have some of the cleanest, sexiest looking plates out of any youtuber ive seen - great job!!
Pure Class!
wow very good sharing.
Looks amazing!
Thanks!
damn i just got sophisticated going from joshua weissman to this guy.
FANTASTIC
No Jules. You are used to saying ' blender it' not spin it. We like our ' blender it'. :) As always amazing. Who knew there were tuille moulds!
Alle Rezepte werken zeer goed ik doe morgen een variatie op dit voor 150 pax
Zagen er top uit!
VERRY GOOD JOB like always,l like you stamp, can you yive the link to buy it? Thanks.
dude u rock all the luck u are much more pro then 95% an yt
superb chef jules
Dam man, incredible work.
Thank you Issac!
Only forgot the recipe in the description
Fixt it, thanks Vitor!
you not the only one ..I love it
Gustoso e meraviglioso!
Grazie!
Very unique recipe 😘 first time seeing this 👌👍
Thanks!
Totally spectacular 💯💯
Thanks Sandra!
- can I use gelatin powder instead of agar agar ?
Amazing..
Amazing
hey Jules where did you learn that technique with the baking soda? very interesting
Thanks Nicolas! I've learned it many years ago from an old chef of mine
Hy.....desert looks 👍🏻
Thanks a lot!
Awesome
Awesome recipe, I have only one problem. I've ordered the same molds but I can't get the frozen cream out of the molds without them breaking in pieces. Can you tell me how to get them out properly?
Maybe it needs to be more frozen? Try leaving it overnight till it's 100% fully frozen
A-mazing 👏🏽
Thank you! Glad you liked it
Beautiful video ...very pro ;)
Thanks a lot!
👍🏼👍🏼👍🏼🌞🌞🌻🌻🌼very impressed !
Thank you!
@@JulesCookingGlobal your recipe is on my To Do list, it will be done soon🥰
Can’t wait to see your results
@@JulesCookingGlobal ✅ I’ve done it 🙏🏼
Please check the Video preview on my channel. I also tagged you on Instagram, as you wished 😉
Dear viewers, this is a phenomenally delicious recipe! Not having the proper molds it should not keep you away from making this dessert, just improvise because in the end it worth’s every bite😍🥰
outstanding :)
Thanks Marten!
Your experience is amazing. Did you work in a michelin star restaurant?
Excellnt ,, Great Presenation .....Stay connected .
Thanks! Appreciate it
Is the ginger syrup made with 1:1 water to suar or 1:2?
Question, when making the honey tulie if moving quickly after ring molding it can it be bent without breaking ? Would like to play with the shape for a future dessert
3 star Michelin channel
You are amazing.
Thanks!
always great job 👌. only the recipe is missing.
Fixt it, thanks!
@@JulesCookingGlobal thank you very much.🙂 you are the champion 👌✌🔪
What strength of gelatin did you use
Nice 😊
I would love to know what plate that is at @6:54. Been dying to get a set for so long now.
Where can i find the round cutters
Hey chef where can I buy plates like that ? Please
They’re from JL Coquet
How many grams is 2 leaves of gelatin?
3.3 grams ✌🏼
Congratulation!
Keep going!!!!!!🔪🔪💪🏻
Sure will, thanks!
Where do you get moulds from?
There from moldbrothers
I’m probably mishearing but what is the poaching liquid at the end binded with? Santana??
Xantana powder, it's a binding powder. You can also use potato starch
@@JulesCookingGlobal Ah of course, heard of that. Thanks a lot! Looking forward to trying the recipe
Dude you should consider adding subtitles
You can always turn the subtitles on from CZcams, right at the bottom
I really love your videos, but Im so sorry to say the music in this one was really distracting... made it hard to concentrate on your instructions
Gestoord😂. Waarom kies je voor agaragar en niet bijvoorbeeld pectine in de gel
Ik vind dat agar beter en steviger afbindt, pectine gebruik ik wel, maar dan voor bonbon vullingen