Citrus caviar or chocolate caramel twirls but I will definitely be experimenting with this idea as a garnish on some cakes in the future. I'm so glad this video popped up otherwise I never would've thought of doing caramel crisps this way. I've already had tons of ideas for different flavored crisps as well thank so much chef majk.
I gotta be honest... The thing about your cooking channel is the fact you let us to be very open minded... The best part of your tutorials is the fact you can improvise anywhere you are with anything old/new... I learnt to put extra things like this into recipes I have done milions of times and it makes it feel fresh and new.. I'm not intimidate anymore by looking into the fridge and not knowing what to put together.. It's very refreshing to see a different take into cooking.. Keep it up Majk... Btw. I wouldn't mind to watch some barbecue videos of yours when the season is coming at the moment :)
Great recipe Chef! How can I avoid the tuile not to soften? How can I store it well? I would like to make a cannolo shape like dessert but I'm afraid that will soften
Is there any way to get them less oily? I feel like mine came out much more oily than they’re supposed to. Only thing I did differently is I whisked in orange zest at the end of cooking, right before pouring it into the container. Not sure if that may have affected it
I want to try a mint flavoured tuile for a compressed watermelon desert. Would you use caramel tuile or the flour water oil tuile as a base recipe? I'm considering the snapability, too.
Hey Majk! I love your dishes, but I've been waiting for something easy I can try at home and this is right up my alley Do you know if this dish works with American All Purpose Flour and granulated sugar? Or will only powdered sugar work Thank you!
@@ChefMajk hmm…I guess to have access to “glucose” is only on line and in bulk … in America… corn syrup is likely accessible…I just wonder if that could work ?
Hello chef, I know you said you don't give out recipes in the last video (not this one), but I want to know how are we suppose to have some wiggle room or approximation of what the end result and the taste will be if we haven't tasted or tried it? Keep up the good work you got my passion for cooking all worked up and I want to learn more about fine dining cuisine. I might go work in a michelin restaurant. Love the videos and thanks for everything!
Excellent chef, love that you interact with us and keep up the good work. I would love to share my recipes and my attempts if there is any way or channel to do that keep up the great videos. You will hit the million subs in no time!
@@ChefMajk 🧑🍳 chef ! A virtual hug across the Atlantic Ocean 😉 thank you so so much! Since I started watching your videos not only I have learned so much but I actually cooked for eight men last week using A LOT OF YOUR RECIPES ! Your strawberry gazpacho was a dream and it aged so welll ?!?!? And I made the tomato 🍅 caviar based on your guidelines (okay I confess that it was not as neat and as swift an execution as yours 😅) the dripping action was a bit challenging but I managed to make a lot! I added roasted beetroot to deepen the red colour and it was very beautiful! Your chocolate ice cream was a new attempt because I have always used French custard base 😙 your plating ! You have inspired me to push a little bit more and it made my cooking so enjoyable! And thank you again and again for all your soup inspiration! The textures on the side and the soup is poured into half a plate ? I have never looked back ! Wishing you all the best and success and looking forward to more wonderful videos from you ! 😍🙏
And what is your favorite pastry decoration guys? 😜
I prefer create orange gel with mint
White chocolate in any kind or form 🙂
Citrus caviar or chocolate caramel twirls but I will definitely be experimenting with this idea as a garnish on some cakes in the future. I'm so glad this video popped up otherwise I never would've thought of doing caramel crisps this way. I've already had tons of ideas for different flavored crisps as well thank so much chef majk.
Croquelin
I gotta be honest... The thing about your cooking channel is the fact you let us to be very open minded... The best part of your tutorials is the fact you can improvise anywhere you are with anything old/new... I learnt to put extra things like this into recipes I have done milions of times and it makes it feel fresh and new.. I'm not intimidate anymore by looking into the fridge and not knowing what to put together.. It's very refreshing to see a different take into cooking.. Keep it up Majk... Btw. I wouldn't mind to watch some barbecue videos of yours when the season is coming at the moment :)
Thank you for sharing !
the basics, demonstrated clearly. using this in our next training class. thank you
Your the best keep up chef ❤ 👊
Quick question on the glucose, woukd I just use corn syrup or is there something specific instead Majk?
Thank you, Chef. Big love and respect from Indonesia....
Very cool technique every video thanks for your hard work.
Interesting!
Thanks for sharing Chef Majk!
Thanks, Chef. I liked so much that I subscribed 😊
Quality! Thanks Chef 👍🏻
Looks fab! Can I use golden syrup in place of the glucose? Will it still come out malleable like yours?
Not sure, never did that. You have to try it
Awesome!
Thank You...looks nice..
Great recipe Chef! How can I avoid the tuile not to soften? How can I store it well? I would like to make a cannolo shape like dessert but I'm afraid that will soften
New subscriber here! fantastic chef! thank you for sharing
Majk! Thanks! 🙂
Is there any way to get them less oily? I feel like mine came out much more oily than they’re supposed to. Only thing I did differently is I whisked in orange zest at the end of cooking, right before pouring it into the container. Not sure if that may have affected it
I want to try a mint flavoured tuile for a compressed watermelon desert. Would you use caramel tuile or the flour water oil tuile as a base recipe? I'm considering the snapability, too.
This is a great garnish❤
Thank you for this, chef! What kind of dishes would you combine this with? Other than Ice cream
Any dessert
Amazing! Can I make these a few days before I make my dessert? If so, how can I store them to maintain the crispness? Thank you!
Yes you can, just stor them in closed in the box.
@@ChefMajk Awesome! Thanks so much!
Hey Majk!
I love your dishes, but I've been waiting for something easy I can try at home and this is right up my alley
Do you know if this dish works with American All Purpose Flour and granulated sugar? Or will only powdered sugar work
Thank you!
All-purpose flour and powdered sugar will work
최고!
U are the best ❤
fantastic
Where do I find glucose? Is it the same as corn syrup?
Chef! What kind of “glucose “ are you using here? Please share the product? 😊
Why that matters, they are the same, I would say.
@@ChefMajk hmm…I guess to have access to “glucose” is only on line and in bulk … in America… corn syrup is likely accessible…I just wonder if that could work ?
@bettypang4971 I've never tried that, so I can't say for sure. You would have to try it.
can i use granulated sugar?
Just a question, is it powdered sugar or just caster sugar?
I tried to do it but the butter didn’t emulsify and the mixture got hard after it cooled, any ideas on what i’ve done wrong??
I would say it should be hard after cooling
@@ChefMajk it was hard like a rock and it didn’t become a dough like the video, I think my heat might’ve been too high which caused it to split.
Hello chef,
I know you said you don't give out recipes in the last video (not this one), but I want to know how are we suppose to have some wiggle room or approximation of what the end result and the taste will be if we haven't tasted or tried it?
Keep up the good work you got my passion for cooking all worked up and I want to learn more about fine dining cuisine. I might go work in a michelin restaurant. Love the videos and thanks for everything!
That is the point, you should create your own taste and do it how you like it, not copy my taste.
So it's about seeing your techniques and adapting them and the recipe to what we want to achieve?
@@PedroMartinez-hx1gg yes it is about understanding techniques and steps and then you can create taste and look how you want exactly.
Excellent chef, love that you interact with us and keep up the good work. I would love to share my recipes and my attempts if there is any way or channel to do that keep up the great videos. You will hit the million subs in no time!
Hi Mike. Ibwonder if you have some ideas for monkish and wild bass
More chips video
Sorry. I tried. @ 170 c is about 338 F is considered a low oven. So much fat just oozed back out a very hard and oily cookie. Why 170 C , chef ?
Yes, it sounds like you did it correctly. It should separate the oil.
Why? Because that temperature works
@@ChefMajk wonder why I just now (12 days later) saw your reply ? Anyway…I meant to ask did you use convection or fan for oven ?
@bettypang4971 I don't think that matters
@@ChefMajk 🧑🍳 chef ! A virtual hug across the Atlantic Ocean 😉 thank you so so much! Since I started watching your videos not only I have learned so much but I actually cooked for eight men last week using A LOT OF YOUR RECIPES ! Your strawberry gazpacho was a dream and it aged so welll ?!?!? And I made the tomato 🍅 caviar based on your guidelines (okay I confess that it was not as neat and as swift an execution as yours 😅) the dripping action was a bit challenging but I managed to make a lot! I added roasted beetroot to deepen the red colour and it was very beautiful! Your chocolate ice cream was a new attempt because I have always used French custard base 😙 your plating ! You have inspired me to push a little bit more and it made my cooking so enjoyable! And thank you again and again for all your soup inspiration! The textures on the side and the soup is poured into half a plate ? I have never looked back ! Wishing you all the best and success and looking forward to more wonderful videos from you ! 😍🙏