Why does this guy not have 10m followers? I feel like I can cook very well but watch his videos and feel like I don't even know how to toast bread. This is just brilliant.
Hi people! For prevent the dough from rising up you can use special silicon sheet with tiny holes inside. There is no need to do blind baking or making holes in the dough. I’am using it few months and it is very nice. Thank you Jules for amazing video as always. Take care man!!
Looks beautifully balanced, and the piping design gives it a more modern take on the original Banoffee pie, and your pate sablee is always exceptional!
As a home cook I just wanted to say : thank you for all that work you put in your youtube channel. You've been such a huge source of cooking knowledge and inspiration your are amazing.
If you are looking at the comments to decide if you should make these or not; the answer is yes! These tasted great. My first experience with the almond praline and I love it. Not the biggest fan of brittle so I came in thinking I wouldn't like it.
I have been trying to figure out what bakers are using to make the tart shells shiny for MONTHS…. I’ve tried everything but an egg wash. So glad to learn this today
Thank you for the amazing recipe chef, I love your style of cooking. I’m a chef myself in Munich Germany and i use your videos as inspiration for new dishes. Big thank you to you and your team for your efforts and hard work ❤️
Hi jules, ive always been interested, keen and inspired by chefs such as your self cooking awesome meals and desserts, my wife and i a huge foodies and ive tried to replicate your food creations at home fr her many times, through trial and errors improving my own cooking skills along the way, ive just tried to make these banofee tartlettes, doubling the ingredients to make more and cant wait to assemble and tuck into em, thank you for sharing everything you've posted 👌👍
Thanks for all your amazing videos Jules! I learn so many techniques in the kitchen by watching your videos. Will have to try and give this one a shot soon.
Hi Jules, I don’t why I am only finding your channel now but what a discovery. Your baking and cooking is sublime!! I will definitely be following your channel and attempting your recipes and techniques. My wife and friends will be very impressed if I can succeed with any of your dishes. If you are not a Michelin starred chef there is something very, very wrong. Thank you for your videos. Superb. Best regards from the Giant’s Causeway coast of Northern Ireland. 😄👍☘️
This looks Amazing but do u have any veg substitute of eggs in this recipe and also for making jelly like consistency can we add any other things into it ,if yes ,please lemme know the exact measurement for that
Planning to make 8 of these for Christmas! Does anybody have an idea if the recipe will be enough for 8 tartelletes? It looks like there is a lot of leftover given he can also make the big one, but I am not sure if it will get me to 8
The recipes are enough for 12 tartelettes, but I would just make the full batch. Makes the whole process a lot easier, plus a couple extra tarts never hurts 😂 merry Christmas!
Complimenti sei super talentato... la scritta va troppo in fretta e non si riesce leggere subito tutto se sarebbe anche la ricetta scritta in italiano in qualche parte mi farebbe molto piacere... comunque fermerò ogni volta il video per riuscire ad fare le tue tartellette perfette... Auguri di buone feste @🎉❤
You keep saying to cover these things with "foil" but foil is short for aluminum foil, what you actually covered them with was "plastic wrap," "Saran wrap," or "cling film."
Why does this guy not have 10m followers? I feel like I can cook very well but watch his videos and feel like I don't even know how to toast bread. This is just brilliant.
Hi people! For prevent the dough from rising up you can use special silicon sheet with tiny holes inside. There is no need to do blind baking or making holes in the dough. I’am using it few months and it is very nice. Thank you Jules for amazing video as always. Take care man!!
Hi, can you tell me the name of it? My search results aren't coming up with it.
@@Buffcole1 I assume they're talking about a perforated baking mat
You're not just a chef; you're an artist in the kitchen.
I love this style of cooking. I'm so glad I found your channel! Jules you are extremely talented - Bon Appétit!
Looks beautifully balanced, and the piping design gives it a more modern take on the original Banoffee pie, and your pate sablee is always exceptional!
As a home cook I just wanted to say : thank you for all that work you put in your youtube channel. You've been such a huge source of cooking knowledge and inspiration your are amazing.
amen to that
the skills, the presentation, the setup, everything is beautiful and well thought. this feels like a course in high-end pastry.
well it is just that.... a short course on high end pastry! Tips and trick you would never see unless you worked with top class pastry chefs
One of the best youtube/tiktok chefs i know.
If you are looking at the comments to decide if you should make these or not; the answer is yes! These tasted great. My first experience with the almond praline and I love it. Not the biggest fan of brittle so I came in thinking I wouldn't like it.
I have been trying to figure out what bakers are using to make the tart shells shiny for MONTHS…. I’ve tried everything but an egg wash. So glad to learn this today
Thank you for the amazing recipe chef, I love your style of cooking. I’m a chef myself in Munich Germany and i use your videos as inspiration for new dishes. Big thank you to you and your team for your efforts and hard work ❤️
Love all your recipes thank you so much for all the details
All are yummy 😍🤗👍🏼🥰
Hi jules, ive always been interested, keen and inspired by chefs such as your self cooking awesome meals and desserts, my wife and i a huge foodies and ive tried to replicate your food creations at home fr her many times, through trial and errors improving my own cooking skills along the way, ive just tried to make these banofee tartlettes, doubling the ingredients to make more and cant wait to assemble and tuck into em, thank you for sharing everything you've posted 👌👍
Great!!! I'll definitely do it. Thank you Jules.
I am a Banoffee pie monster. Love them! What beautiful twists and techniques you showed us. I learned tons from you. Thanks, Chef😊
I have learned a lot from you. Thank you for imparting your knowledge and passion to us. ❤
That's pure perfection right there! The presentation is immaculate as always
Really great content. You are definitely a top tier chef. Next next level technique. Thank you chef
Supperb as always..... a blend of flavours reviving my childhood dessert.
I too am super happy with the result 🎉
I like how are using a classic dish and making it making it high end. Can you do more videos like this example: tiramisu, lemon tarts ect
OMG I want that right now!!!! I am definitely going to try this recipe. Thank you for your creativity you are absolutely amazing 👏 ❤️
Wow, Fantastic You are the best chef.
Great work Jules. Not a huge fan of banoffe tart, but definitely making this one. Cheers 🥂
Thank you for sharing ❤
Its wonderful thanks
One of the best gastrocontent, thank you again Jules, you are one of my favorite chefs!💪🏻💪🏻💪🏻
One of your best videos yet man!!!!! Well done!!!!
Thanks for all your amazing videos Jules! I learn so many techniques in the kitchen by watching your videos. Will have to try and give this one a shot soon.
That looks awesome sir!
Thanks for the tutorial ❤
Always very interesting content explained clearly, I will try to reproduce this tartlet delight.
wow just amazing . Thank you Jules !!!
true master of all chefs
Thanks so much, great video. I look forward to trying this.
Thank you so much for the tutorial. I wsnt to ask which petfprated rings are best for thectartlets: stainless still or silicone? Thank you🙏
Wowwww,
The level of skill in this video is mindboggeling ❤
Hi Jules, I don’t why I am only finding your channel now but what a discovery. Your baking and cooking is sublime!! I will definitely be following your channel and attempting your recipes and techniques. My wife and friends will be very impressed if I can succeed with any of your dishes. If you are not a Michelin starred chef there is something very, very wrong. Thank you for your videos. Superb. Best regards from the Giant’s Causeway coast of Northern Ireland. 😄👍☘️
Wooow looks so tasty! Curious to try white chocolate in pralinés 🤓
Thank you for sharing chef ❤
Absolutely stunning
Amazing 👏
I hope the next video for franch tost with chocolate sauce
Chef,thank you for another amazing recipe!!!
I wanted to ask you when you say flour,what kind of flour do you use?! AP flour?!
Chef amazing video as always!! quick question, there is quite some praline left, can it be frozen?
Amazing video, thank you!
Too complex for me, but I enjoyed watching the process. Thank you very much!
Can you tell me what size and shape nozzle you are piping with..having difficulty replicating.
..thanks.
Love the recipes❤
Hola, quería saber si el chocolate blanco se derrite al preparar praliné de almendras.
Long process but excellent 💯👌
great video as always jules keep up the good work
Wonderful recipe.
Hello, I wanted to know if the white chocolate is melted when preparing almond praline.
I love your recipes! Thanks for sharing
Thx,,, Great stuff
Hoi Jules, wat een heerlijk recept. welke maat zijn de kleine taartringen?
Thank you for shsring~❤
Thank you! Far too kind 🙌🏼
This looks Amazing but do u have any veg substitute of eggs in this recipe and also for making jelly like consistency can we add any other things into it ,if yes ,please lemme know the exact measurement for that
glad you're back Jules. how are the christmas dishes video's coming along?
Any cook book recommendations pls?
Thank you very much chef.Amazing
Looks great
What would be a good alternative for the banana?
ziet er weer zeer smakelijk uit, kan je ook een warm/koud dessert maken met kaas
So skilled 😮
Whats your go to chef knife you use?
Hi Jules. Why did you make caramel with butter instead of cream? Thank you.
amazing.
Perfection ❤
Top!🔥👏🏼👏🏼
Can you make some of the future tarts gluten free? It is hard to find a foolproof recipe for the crust.
Great video, as usual!
Wow of this is what cooking is I cannot cook 😅❤
Can I use the molds instead of rings?
WOW LOVE IT
Chef can I check this pie ,can I keep in freezer?
Nice chef🎉🎉
Wow!
I've a doubt, why egg yolk and corn starch are both used in banana cream. Is it possible to use any one of them
Is there any other way to add the white chocolate in the caramel without the blender? Coz i dont have one 😭
Planning to make 8 of these for Christmas! Does anybody have an idea if the recipe will be enough for 8 tartelletes? It looks like there is a lot of leftover given he can also make the big one, but I am not sure if it will get me to 8
The recipes are enough for 12 tartelettes, but I would just make the full batch. Makes the whole process a lot easier, plus a couple extra tarts never hurts 😂 merry Christmas!
@@JulesCookingGlobalDankjewel Jules!
It's so beautiful, and you make it look so easy, but I bet it's very labor intensive. Do you ever get tired of making such a recipe?
Wow
Oh my I think I just put on 5 lbs lol your video beautiful thank you
Oh my lordy ❤
HI Jules.. I have a question.. how many Michelin stars did you cook..:).. groetjes van uit Amerika..
How would you tweak this recipe for someone who has a nut allergy?
Bro how do you wash that reusable piping bag that had caramel in it?
very hot water
What is the shelf life of pralinine
Can you make a sticky toffee?
One coming up very soon 🙌🏼
@JulesCookingGlobal I will be waiting. Thanks for replying
Artichoke pairs well with almost every beef dish
Bonjour de France,
Magnifique réalisation, très pro, félicitations !!!
Merci pour le partage
MICHEL31
Unbelievable 👍
👍
What fat content cream do you use?
❤
You all make this look easy. My pastry shrunk 😢
Complimenti sei super talentato... la scritta va troppo in fretta e non si riesce leggere subito tutto se sarebbe anche la ricetta scritta in italiano in qualche parte mi farebbe molto piacere... comunque fermerò ogni volta il video per riuscire ad fare le tue tartellette perfette... Auguri di buone feste @🎉❤
I was soo close to give my ex a heart attack when I invited her for a dinner in my heaven of a new studio flat. I owe you and Karma always pays
You keep saying to cover these things with "foil" but foil is short for aluminum foil, what you actually covered them with was "plastic wrap," "Saran wrap," or "cling film."
In Dutch we call cling film “household foil” ;) Love this recipe!
Start using more waygu a deep frier and start recreating recipes. The way to get more views and become a proper ''TH-cam chef''
I don't quite follow.. What do you mean?
If you want to have million views and followers. Make fried chicken, use waygu. And be not creative
Tartalat 😂
medaille d or
un conseil : ne mange pas devant les gens
1 tu ne peux pas transmettre les gouts
2 c est malpoli