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 😁🍐
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 !!
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.
Jules. Your expertise at so many different techniques, (your exquisite eye for plating design in particular) is amazing to me and I enjoy watching you cook, SO much…but it’s your creativity that blows me away. Telling my family and friends who love to cook to watch you…that was easy, but I tell people who’ve never cooked anything and never will to watch you. “Fine. You don’t cook. You have no interest in cooking. I accept that. You don’t paint either, right? Tell me…if there were short videos of da Vinci painting, would you watch?” Thank you so very much for sharing your remarkable talent.
Hello Jules I admire your work It’s very amazing to watch and try to do Can I make all the preparations the day before . Thanks for sharing your talent with us
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)
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 !!!!!
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😋
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!!!!
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?
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.
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
❤❤❤👏👏👏 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 ❤
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 😄
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
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.
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 !
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
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?
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.
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
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 :(
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.
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
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 😁🍐
Nice 👌
@@marcmoore6730 Thank you! :D
What a great suggestion! 🍐👏
Thank you very much! ☺@@danielleshelbourne220
Sounds like it would pear well with this dish.
Ok I'll see myself out...
I appreciate the precise measurements given! So many do not understand that baking is precise and requires a really good scale! Thank you!
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 !!
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.
I think explaining the backstory/inspiration behind a dish would be very neat too!
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Jules. Your expertise at so many different techniques, (your exquisite eye for plating design in particular) is amazing to me and I enjoy watching you cook, SO much…but it’s your creativity that blows me away. Telling my family and friends who love to cook to watch you…that was easy, but I tell people who’ve never cooked anything and never will to watch you. “Fine. You don’t cook. You have no interest in cooking. I accept that. You don’t paint either, right? Tell me…if there were short videos of da Vinci painting, would you watch?” Thank you so very much for sharing your remarkable talent.
You are so creative! Pure art. Thank you for sharing
Thank you! You're really kind!
Hello Jules
I admire your work
It’s very amazing to watch and try to do
Can I make all the preparations the day before .
Thanks for sharing your talent with us
Thanks!
Thank you so much for the support! Makes all the difference in the world 🙌🏼
Amazing dessert pure talent 👌
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)
Thanks a lot Mattia! Glad you got inspired 🙌🏼
Thank you for sharing your skills and recipes❤
Thank you for sharing~❤
Thank you so much 🙏🏼
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 !!!!!
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😋
Weer een prachtig recept. Ik word hier blij van!
Kijk nu alweer uit naar de volgende video.
Dankjewel! Super leuk om te horen
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!!!!
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?
Wow. This looks fantastic. Love your creativity
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.
Lekker man jules! koning ben je! wat een chef!
Thanks! Super aardig!
Thank u so much for beautiful an Amazing recipes ♥️ May I know how long can keep the pear gel in fridge?
Amazing ❤
Appreciate it Isaira!
Holy mother of god Jules! This is insane, I’m dying. 😋
Amazing dessert love all ingredients. What can i substitute whiskey? Thanks
Thank you! I would then season with a apple cider
@@JulesCookingGlobal thanks alot
Wow... Impressive 👍
Amzing recepies from the best him self Love frol Portugal
Appreciate it Tomas! Glad you like it
It´s amazing🎉
Thank you John!
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
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
❤❤❤👏👏👏
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 ❤
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 😄
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
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!
You’re a genius!
Thank you so much Emanuel!
Deze ga ik zeker uitproberen! Met hoeveel servings moet ik rekening houden? zodat ik het receptuur hierop kan aanpassen.
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 !
Yeah the main question here .. should we opt for a very smokey whisky like a laprhoaig triple wood, or something more neutral?
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
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?
When you use gelatin, what power? Gold?
Great video and inspired dessert.
Do you have any good idea’s which drink you would pear with this dish (pun intended:) ) ??
jules, whats the plastic foil you use to line the tray for cremau
In the Netherlands we call it "Slagersfolie"
How many servings does the recipe make ?:)
Legeend inspirerend
Thanks Julian!
Jules finally you have right about creeam diplomat.
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?
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.
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
IF i were to use this sorbet on a Pacojet Jules. would u change anything?
No, I would keep the same recipe 🙌🏼
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 :(
I would then make a caramel from sugar instead of milk
@@JulesCookingGlobal oh, ok. What if the goal is actually making dulce de leche?
What can I use instead of whisky
Apple cider would work great as well 🙌🏼
Dang, Jules. How many hours should I set aside?
Haha it takes some time, but there's also a lot of resting time
Where can I buy the Magimix 11680 Gelato Expert in the US?
Hi! Find full equipment lists underneath all my TH-cam videos. Have a great day 🙌🏼
@@JulesCookingGlobal I found that it’s not available in my country. How can I buy it
That’s to bad… maybe order in the UK and then let it ship to the US?
👍👍👍
How can I get recipe it's writing?????
Find a written recipe on my website www.julescooking.com 👌🏼
Recipe plz
Find a written recipe on my website www.julescooking.com 👌🏼
Looks amazing and so tasty! I have to try this... ;) Thanks @julescooking
Thank you Marcial!
Bro i need 1 month to finish this dessert?😅
No comPEARison! Great! Again!
😂😂 Pear for life
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.
Baas!
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
that is not dulce de leche :(((((((
Amazing 😮❤