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Perfect pear & chocolate dessert! Fine dining pastry recipes 

Jules Cooking
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Hey guys! Today we’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel. All great recipes, so enjoy guys!
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8 фев 2023

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Комментарии : 92   
@bottippnorway3671
@bottippnorway3671 9 месяцев назад
We can all learn from each other! So i would actually turn the pear peel into a caramellized pear skin. You just dip the peels into sugar and maybe caradmom on both sides. then bake them in the oven for around 12-16 minutes at 180. And then you have a crunchy element and dont waste anything 😁🍐
@marcmoore6730
@marcmoore6730 8 месяцев назад
Nice 👌
@bottippnorway3671
@bottippnorway3671 8 месяцев назад
@@marcmoore6730 Thank you! :D
@danielleshelbourne220
@danielleshelbourne220 6 месяцев назад
What a great suggestion! 🍐👏
@bottippnorway3671
@bottippnorway3671 6 месяцев назад
Thank you very much! ☺@@danielleshelbourne220
@addysbeeandgarden320
@addysbeeandgarden320 Год назад
I appreciate the precise measurements given! So many do not understand that baking is precise and requires a really good scale! Thank you!
@vyacheslavalexsandrovich1261
Your creativity is so inspiring. Thank you for your work, for your recipes. Thank you for sharing with them. I will definitely repeat it and tell you how it turned out😋
@slicksmick89
@slicksmick89 Год назад
Wow. This looks fantastic. Love your creativity
@meichingchou
@meichingchou 7 месяцев назад
Thank you for sharing your skills and recipes❤
@tonyg168
@tonyg168 Год назад
Keep it up man! you’re doing a great job. As a chef for 25 years I still love learning a new technique or trick. And always get one or two from your vids . You will hit 1 million by the end of the year !!!!!
@andrewmcallum
@andrewmcallum 5 месяцев назад
As a pastry chef myself I enjoy seeing your creations and this one looks lush . Great flavour combinations you can’t go wrong with pear chocolate Cardamon and whiskey …..nice !!
@michailpapafilis4509
@michailpapafilis4509 Год назад
Amazing 😮❤
@louigee9454
@louigee9454 Год назад
Hello Jules I love your videos so much. Your information and techniques are really valuable. Could you make a series in which you could explain in detail, why you add certain ingredients in your recipes and how they improve your dishes. Iam thinking of things like Glucose syrup, Agar Agar, Xanthan etc. Basically things or techniques like (working with dry ice to create a powder) that you learned while working amongst the best. Thanks for the amazing content.
@kennethlin5449
@kennethlin5449 Год назад
I think explaining the backstory/inspiration behind a dish would be very neat too!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
thanks for the suggestion! I’ll definitely look into it 🙏🏼
@BakeSomeoneHappy
@BakeSomeoneHappy Год назад
Hello Jules! I came across your instagram and have admired the videos ever since! I must say I will never understand why there are no million of views under this videos YET! I'm off to watch the rest of the amazing videos, thank you for what you do in here!!!!
@elegance6616
@elegance6616 12 дней назад
Thank you for sharing~❤
@JulesCookingGlobal
@JulesCookingGlobal 10 дней назад
Thank you so much 🙏🏼
@KrommeStaaf
@KrommeStaaf Год назад
Weer een prachtig recept. Ik word hier blij van! Kijk nu alweer uit naar de volgende video.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Dankjewel! Super leuk om te horen
@Yugnav88
@Yugnav88 Год назад
This sounds and looks amazing! As a whiskey lover, I have to try this one day. Agreed, this is more than just a toetje haha
@ronbar9793
@ronbar9793 Год назад
You are so creative! Pure art. Thank you for sharing
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you! You're really kind!
@thatsanyvanhluanglath1951
@thatsanyvanhluanglath1951 Год назад
Wow... Impressive 👍
@danielleshelbourne220
@danielleshelbourne220 6 месяцев назад
Holy mother of god Jules! This is insane, I’m dying. 😋
@ZenoDiac
@ZenoDiac Год назад
Looks amazing, Jules. Kan nie wag om dit te probeer nie!
@MattiaRepetto1
@MattiaRepetto1 Год назад
As chef who hate pastry I have to tell you.... Your dessert are going me crazy and I wanna try a lot of the dishes you made in my style ..but thank for your inspiration (sorry for bad English)
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks a lot Mattia! Glad you got inspired 🙌🏼
@johnskogen9682
@johnskogen9682 Год назад
It´s amazing🎉
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you John!
@isairaramirez1141
@isairaramirez1141 Год назад
Amazing ❤
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it Isaira!
@morriskoppenaal8384
@morriskoppenaal8384 Год назад
Lekker man jules! koning ben je! wat een chef!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks! Super aardig!
@Chef_Fintan
@Chef_Fintan Год назад
Great videos Jules! I am learning new techniques which I use to show my students what can be done to elevate their plates with the different techniques. How many portions could I serve with this recipe?
@tomastomas3209
@tomastomas3209 Год назад
Amzing recepies from the best him self Love frol Portugal
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it Tomas! Glad you like it
@ashleymarshall650
@ashleymarshall650 Год назад
Thanks!
@JulesCookingGlobal
@JulesCookingGlobal 5 месяцев назад
Thank you so much for the support! Makes all the difference in the world 🙌🏼
@beaudinekurstjens8357
@beaudinekurstjens8357 Год назад
Looks amazing! I was wondering how many servings the recipe provides? I can't find it anywhere and would like to know if I need to adjust the ingredients.
@davidtait2758
@davidtait2758 Год назад
Thanks again for some more amazing content! If you have a thermomix I'd love to see some more uses for it! As I currently only use mine for ice cream bases 😄
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks David! I don't really like thermomix... haha breaks down so fast and their service is so bad... Worked with them at multiple restaurants, but it's just not made for the restaurant industrie. More for homes. I love using robot coupe! Bit pricier, but 100% worth it
@user-bv9mo2wx8t
@user-bv9mo2wx8t Год назад
Thank u so much for beautiful an Amazing recipes ♥️ May I know how long can keep the pear gel in fridge?
@ivanasenov6439
@ivanasenov6439 Год назад
❤❤❤👏👏👏 Another amazing recipe which definitely will be tried Thank you Chef 🙏 Can I just ask this ingredients mentioned in the recipe are for how many portions please ? I really will appreciate this info 🙏 Thanks again and keep up the great content Chef ❤
@ashleymarshall650
@ashleymarshall650 Год назад
Hey Jules , as every another great recipe . Just wanted to ask which make your small blender / grinder is . I can't find one that is very powerful. Cheers Ash
@emanspi
@emanspi Год назад
You’re a genius!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you so much Emanuel!
@MoisesDanielJordan
@MoisesDanielJordan Год назад
May I ask, is agar agar preferred over gelatin for fluid gels? And why? I'm guessing melting temperature, but wouldn't that also affect mouthfeel? Thanks! Great dish as usual.
@prokolgotky
@prokolgotky Месяц назад
👍👍👍
@julian3274
@julian3274 Год назад
Legeend inspirerend
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Julian!
@ahmederfan1937
@ahmederfan1937 Год назад
Amazing dessert love all ingredients. What can i substitute whiskey? Thanks
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you! I would then season with a apple cider
@ahmederfan1937
@ahmederfan1937 Год назад
@@JulesCookingGlobal thanks alot
@clasifi1
@clasifi1 Год назад
Finally ! some love for whisky ! Looks delicious as usual. @1:01 kinda surprised here to be honest...sorbet stabilizer can be replaced by xanthane ? Wish i had known this sooner. @1:35 for the pear/whisky gel, do you have any particular brand in mind ? is the intention to give it a smokey or woody aroma ? At first glance, this desert looks "simple"... But sometimes simplicity can also be complex. Kinda sounds like a contradiction but when i look at all the work you've done on this one, all i have to say is bravo !... Amazing work Jules !
@jeremydelacroix8690
@jeremydelacroix8690 Год назад
Yeah the main question here .. should we opt for a very smokey whisky like a laprhoaig triple wood, or something more neutral?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Well sorbet stabilizer works best, but if you don't have it using Xanthan gum is still better then nothing 😅 I used quite a smokey whiskey, but that really depends on the flavor you want. If you want a less intense flavor I would use a more neutral one
@gijsvandegeijn4805
@gijsvandegeijn4805 9 месяцев назад
Deze ga ik zeker uitproberen! Met hoeveel servings moet ik rekening houden? zodat ik het receptuur hierop kan aanpassen.
@shadowremorse
@shadowremorse Год назад
jules, whats the plastic foil you use to line the tray for cremau
@JulesCookingGlobal
@JulesCookingGlobal Год назад
In the Netherlands we call it "Slagersfolie"
@ProfessorEE
@ProfessorEE 10 месяцев назад
When you use gelatin, what power? Gold?
@shanellthompson6772
@shanellthompson6772 Месяц назад
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?
@TheOskarniss
@TheOskarniss Год назад
IF i were to use this sorbet on a Pacojet Jules. would u change anything?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
No, I would keep the same recipe 🙌🏼
@JanPierewiet
@JanPierewiet Год назад
Great video! I see you use both gelatin and agar powder. Is there a specific reason for when you use one over the other for certain applications?
@gab.lab.martins
@gab.lab.martins Год назад
Gelatine and agar have very different properties. Gelatine melts at body temperature (i.e. "melts in your mouth"), whereas agar never melts once it cools down and gels. There are thermoreversible plant-based gels, such as Pectin LM, but agar, gellan, and most carrageenans are not, and thus are suitable for both hot and cold fluid gels.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
I use the gelatin for a jelly texture and the agar to make it more stable. You want a jelly that's stable, but also breaks down without any trouble. Otherwise it's not nice at all
@daliescha08
@daliescha08 7 месяцев назад
How many servings does the recipe make ?:)
@mortenfrederiksen3063
@mortenfrederiksen3063 Год назад
Great video and inspired dessert. Do you have any good idea’s which drink you would pear with this dish (pun intended:) ) ??
@mattia_carciola
@mattia_carciola Год назад
Condensed milk is pretty difficult to find here, do you have a specific recipe from whole milk? I always end up with a gritty result, not as smooth as the one from condensed milk, which splits after a while and doesn't even have the same sticky shiny texture :(
@JulesCookingGlobal
@JulesCookingGlobal Год назад
I would then make a caramel from sugar instead of milk
@mattia_carciola
@mattia_carciola Год назад
@@JulesCookingGlobal oh, ok. What if the goal is actually making dulce de leche?
@salut4396
@salut4396 Год назад
What can I use instead of whisky
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Apple cider would work great as well 🙌🏼
@MarcialHeredia
@MarcialHeredia Год назад
Looks amazing and so tasty! I have to try this... ;) Thanks @julescooking
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you Marcial!
@salut4396
@salut4396 Год назад
Where can I buy the Magimix 11680 Gelato Expert in the US?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hi! Find full equipment lists underneath all my RU-vid videos. Have a great day 🙌🏼
@salut4396
@salut4396 Год назад
@@JulesCookingGlobal I found that it’s not available in my country. How can I buy it
@JulesCookingGlobal
@JulesCookingGlobal Год назад
That’s to bad… maybe order in the UK and then let it ship to the US?
@Ebdain787
@Ebdain787 Год назад
Dang, Jules. How many hours should I set aside?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Haha it takes some time, but there's also a lot of resting time
@zahranaiser177
@zahranaiser177 Год назад
How can I get recipe it's writing?????
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Find a written recipe on my website www.julescooking.com 👌🏼
@StiluRilu
@StiluRilu Год назад
Bro i need 1 month to finish this dessert?😅
@r25012501
@r25012501 Год назад
boiling a can of condensed milk is not that good of an idea, the can used to be made so you could do this but in most countries now we use a laminated can which means the inner can have a plastic film on the inside subjecting the can to boiling can release some of the components while most manufactures will use BPA free plastic laminate substrates some do not (BPA in foods is illegal in specific concentrations in food in the EU) so this little trick he's doing could land you in some hot water in another sense, as well as it might give a plastic taste taint to the caramel you make in the process.
@sedinal
@sedinal Год назад
Baas!
@ikvangalen6101
@ikvangalen6101 Год назад
No comPEARison! Great! Again!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
😂😂 Pear for life
@franciscolabarere1097
@franciscolabarere1097 Год назад
that is not dulce de leche :(((((((
@saraandstuartshannon2160
@saraandstuartshannon2160 7 месяцев назад
You just lost me with such a massive amount of sugar. Things don’t need to be that bad to be palatable. This is pure laziness to use such a high processed ingredients
@MrChefgiannis
@MrChefgiannis Год назад
Jules finally you have right about creeam diplomat.
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