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Perfect pear & chocolate dessert! Fine dining pastry recipes



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

  1. Dͩeͤliͥcͨiͥoͦs͛oͦ рⷬaͣrͬaͣ oͦ nuͧ́cͨleͤoͦ. ᴛⷮhͪeͤs͛eͤ woͦuͧldͩ вⷡeͤcͨoͦmͫeͤ quͧiͥᴛⷮeͤ wiͥdͩeͤly rͬeͤnoͦwneͤdͩ iͥf yoͦuͧrͬ dͩiͥs͛hͪ waͣs͛ cͨeͤnᴛⷮeͤrͬeͤdͩ oͦn khal.

    🥰😃😃🥰

  2. 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 !!!!!

  3. 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 🙁

  4. 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.

  5. 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 !

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