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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28 Comments
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Dͩeͤliͥcͨiͥoͦs͛oͦ рⷬaͣrͬaͣ oͦ nuͧ́cͨleͤoͦ. ᴛⷮhͪeͤs͛eͤ woͦuͧldͩ вⷡeͤcͨoͦmͫeͤ quͧiͥᴛⷮeͤ wiͥdͩeͤly rͬeͤnoͦwneͤdͩ iͥf yoͦuͧrͬ dͩiͥs͛hͪ waͣs͛ cͨeͤnᴛⷮeͤrͬeͤdͩ oͦn khal.
🥰😃😃🥰
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 !!!!!
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.
Looks amazing, Jules. Kan nie wag om dit te probeer nie!
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
Wow. This looks fantastic. Love your creativity
that is not dulce de leche :(((((((
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 😄
Dang, Jules. How many hours should I set aside?
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)
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?
IF i were to use this sorbet on a Pacojet Jules. would u change anything?
Lekker man jules! koning ben je! wat een chef!
You’re a genius!
Legeend inspirerend
Weer een prachtig recept. Ik word hier blij van!
Kijk nu alweer uit naar de volgende video.
Amazing ❤
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 🙁
jules, whats the plastic foil you use to line the tray for cremau
You are so creative! Pure art. Thank you for sharing
No comPEARison! Great! Again!
Where can I buy the Magimix 11680 Gelato Expert in the US?
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.
Amazing dessert love all ingredients. What can i substitute whiskey? Thanks
It´s amazing🎉
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 !
Looks amazing and so tasty! I have to try this… 😉 Thanks @julescooking
Amzing recepies from the best him self Love frol Portugal <3