Peche melba 2.0 dessert! Peach with almond & raspberry | With my own signature mold!

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Hey guys! Todays a very special video, because I created my own signature mold with my friends from Mold Brothers! It’s one design with three different molds and they look amazing! We’re going to make a trio of desserts and I’ll explain all the recipes dessert by dessert. The first dessert is a almond chiboust filled with poached peach, almond ice cream, raspberry meringue and a raspberry gel. The next dessert is a cream from kardamon & vanilla with a peach granite, raspberry and a almond tuille. The final dessert is a small bite made from almond feulletine with a whipped vanilla ganache and a peach jelly. All great recipes, so enjoy guys!
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Опубликовано:

29 июл 2024

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Комментарии : 59

@HTMLguruLady2 11 месяцев назад

Your channel is absolutely amazing! It was a RU-vid recommendation, and I am so very happy I watched it. I have now watched over 20 of your videos, and made two of your recipes. Your channel is for those of us who already know what we are doing in the kitchen, and are looking for some new recipes and techniques to try. Your channel is so refreshing and so wonderful compared to most of the garbage that's on RU-vid!! Thank you for taking the time it takes to film and edit your productions. Thank you, thank you, thank you!

@JulesCookingGlobal 8 месяцев назад

Thank you so much! Really appreciate the nice words. Hope you have a wonderful day!

@xenonxtreame9747 11 месяцев назад

Could you do like a beef and Onion dish or like an onion cheese and potato dish. Take simple ingredients and elevate them to the next level. I’ve designed over 80 dishes myself and I love watching your videos Jules so thanks so much for the inspiration and creativity 😁 Bon Appetite

@zinchoc 3 месяца назад

wow baking the praline into another tuille is brilliant!

@saml5830 11 месяцев назад

You are the reason I feel grateful for internet to exist ! Thank you so much, I hope I’ll get to meet you in real life one day !

@troyhenrygent 11 месяцев назад

Such an amazing result. Simply put, there is nobody better than king Jules

@JulesCookingGlobal 11 месяцев назад

Thanks man! Really appreciate it 🙏🏼

@Zolotniik 11 месяцев назад

Next level as always Jules, and congratulations on the mold, it looks incredible. Love the vacuum tip for the gel as well.

@magnificalux 11 месяцев назад

These desserts look absolutely incredible! ✨️

@JulesCookingGlobal 11 месяцев назад

Thanks a lot Sarah! 🙏🏼

@ahmederfan1937 11 месяцев назад

Jules every time Is so impressive like always .lovely dessert.

@sandraromero521 11 месяцев назад

Incredible, espectacular!! Bellisimo postre y que delicadeza su presentación. Beautiful dessert 😍😍 and the mise a place 👏👏👏

@azzv.kuskatan 11 месяцев назад

Wow, it looks amazing, nice job 🤩

@MrPolford 11 месяцев назад

Just simply stunning!

@JulesCookingGlobal 11 месяцев назад

Thank you so much!

@zinchoc 3 месяца назад

wow...making the mould using the 3d scanner is so cool!!

@JulesCookingGlobal 3 месяца назад

Thank you so much 🙏🏼

@christophlaube4857 11 месяцев назад

Love your Videos Chef! ♥ allways a nice inspiration :)

@raziel7148 11 месяцев назад

looks delicious Jules. it's almost time for chestnut season. :-)

@user-gw5ne5lz1i 11 месяцев назад

Wooooow!!! ❤ So tender and rich of the best tastes! You are Talented 🌹

@JulesCookingGlobal 11 месяцев назад

Appreciate it! Means the world. Have a good one 🙌🏼

@mattia_carciola 11 месяцев назад

Holy trinity of desserts, period. I have a question and a suggestion: 1) How do you split so smoothly peaches from their pits, especially when ripe? I often struggle and ends up a bit of a mess (when I'm just eating them I divide them in like 8th) 2) Regarding alcohol and freezing, I strongly suggest you to view How To Drink's video about alcoholic cocktail ice creams. He made it almost by chance while trying different frozen drinks and then perfected the process in another video. Give him a chance, he's a great creative guy! (I love trying to introduce youtubers I like to each other, you'll never know what kind of collaboration may happen

@therenaissanceredneck8825 11 месяцев назад

DAMN! YUM! AMAZING!!!

@JulesCookingGlobal 11 месяцев назад

Thanks a lot 🙌🏼

@cdream4444 9 месяцев назад

Hello Chef. I have been offline for a minute. Came back checked out your channel and you never disappoint me brother you always keep things exciting and relevant to say the least. 💪

@johnskogen9682 11 месяцев назад

Beautiful❤

@JulesCookingGlobal 11 месяцев назад

Appreciate it! Thanks a lot 🙌🏼🙌🏼

@Alex-sd4mf 11 месяцев назад

Best one so far imo, great job! Would be nice to have some indication as to which speed on the stand mixer you used to whip the ganache. 😊

@rga4084 11 месяцев назад

Wow

@JulesCookingGlobal 11 месяцев назад

Thanks 🙏🏼

@vincentlife2320 11 месяцев назад

very beautiful❤

@lebaje1 11 месяцев назад

Amazing video, but there's so much information that i would had split it into 3 videos. But other than that, thoses desserts look amazing!!

@ronbar9793 11 месяцев назад

So inspiring ❤ how do you get the sugar syrup to 118C and still keep it clear? (not reaching the caramel stage)

@david.alexander2913 11 месяцев назад

Awesome looking deserts, they sound amazing! Is there a special reason why you used the Italian method for the meringue and not the French or Swiss?

@SusanSoCal1 11 месяцев назад

I need to know what can be made the day before (and how to store it), please.

@user-mh9cs8iu6q 11 месяцев назад

hey chef you alys using thhe niiiiice staff how can i get that blue map you are my respiration chef for evry day im telling you

@redatalbaoui2239 8 месяцев назад

Hello @julescooking what is the model of the the plate like a bowl

@tozinks 11 месяцев назад

Hey thanks for your videos Please please can you write where did you get this blender😇

@JulesCookingGlobal 11 месяцев назад

Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

@beverlyand 6 месяцев назад

These look like white nectarines, are they really peached?

@ceyhun8155 10 месяцев назад

I will buy oreo.

@KyleTaylor-yy1vt 11 месяцев назад

I want to work for you, sir. Need a sous chef?

@jackfahey4610 11 месяцев назад

Amazing. Unfortunately this would be an entire days work

@ItumelengS 11 месяцев назад

Of course it should, this is next level, it deserves it

@dlow969 11 месяцев назад

I appreciate these dishes. Me, being a chef as well, with access to a well equipped kitchen have no issues with trying to recreate these recipes (just with other molds) but I can't help but think that your basic home cook will have a lot of issues trying to recreate these dishes 😅.

@heizecherie6518 10 месяцев назад

Chef, maybe you can add 1 more Camera when you start to taste or scoop your dessert

@JulesCookingGlobal 9 месяцев назад

Thanks for the suggestion, definitely would like another camera. Hopefully in the future

@lugaretzia 11 месяцев назад

How much would you pay for this trio of deserts?

@JulesCookingGlobal 11 месяцев назад

Hard to say, depends on the setting. I think food cost wise it’s going to be around €7 a guest

@lugaretzia 11 месяцев назад

@@JulesCookingGlobal hey Jules, I was wondering what the typical commenter would pay to have this made for them. Personally, I'd be happy to pay close to $30 for this - perhaps more if, as you say, the setting is right. Then again I'm used to London prices. It is good to know that the food cost on this would comfortably allow to charge more than 3x

@chezkustner2581 11 месяцев назад

I loved it until the swollowing sounds 😭😭😭

@christenzis6237 11 месяцев назад

This is just an ad for products from Mold Bros!

@elricedward4251 11 месяцев назад

YOU'R teaching us a recipe, YOU'R not teaching us how to cook. I hope you change YOU'R content to explain the science behind why you use syrope and not sugar why u use this fruit and not this one and also the history about some famous dishes, and I think it sad that some chefs that has less knowledge than you share all of and you don't.