Yet again amazing work Jules! 👏🏻🔥2 questions 1. Can I let PDF cool down to 28°C and pipe it in a chocolate bonbon? 2. Is it suitable to make a fine PDF layer. Cut disks and add it as a base layer of a chocolate bonbon?
In my experience once PDF has reached 108C it begins to set quite firm and rapidly even before it cools, so if you were to attempt to pipe it would likely be very clumpy and undesirable. I set PDF (cooked to 107-108C) in silicon moulds and transfer them into bonbon shells as inserts once set. Or you could cook PDF to a lower temperature 104-105, and blitz once set and it will be fluid enough to pipe into moulds.
Fantastic idea , I made similar but sadly because I’m a diabetic pastry chef …..that’s right it’s ironic I work with sugar but can’t eat it !! These sweet treats look great and so I’m told taste great too……
@@JulesCookingGlobal I'm only asking because, at the chocolate bonbons, you boiled the jasmine tea syrup up to 106 degrees and I'm guessing we are looking for the same texture. You're doing an amazing job, I don't mean to be judgemental, but like you said, that 1 degree matters. Thank you for replying.
I did this method to the letter with cranberry juice and orange juice and neither set firm enough to roll. They were more like firm jam. Has anyone else had this issue?
Man the hard work really shows Jules. You've grown substantially in your on screen presence and prestation skills. Keep up the hard work.
Is there anything you can’t do Jules? Another amazing instructional video. Thank you!!
Glad you like it Chris! Appreciate the kind words
Jules, I love how calm and personable you are! Great video and I love your kitchen and your sleek pots, etc ...thanks so much!
Oh c’est très joli. Belle recette. Merci.❤
the nice part is you enjoy it!
Love it Jules. I like to add a tiny bit of citric acid to the dusting sugar, gives the pate de fruit a slight tartness.
Awesome! I always do that as well with pear and apple, indeed gives it a beautiful little kick
Man, they really look delicious
This is very nice long waiting pate en croute yummy
Looks awesome, Jules. Noma quality!
Yes this was amazing 👍🏻
Thank you chef!
Ik zat al de hele week op deze te wachten. Bedankt Jules.
Hi Jules can I ask whats the vinegar purpose? Just to add some acidic ?
Yet again amazing work Jules! 👏🏻🔥2 questions
1. Can I let PDF cool down to 28°C and pipe it in a chocolate bonbon?
2. Is it suitable to make a fine PDF layer. Cut disks and add it as a base layer of a chocolate bonbon?
In my experience once PDF has reached 108C it begins to set quite firm and rapidly even before it cools, so if you were to attempt to pipe it would likely be very clumpy and undesirable. I set PDF (cooked to 107-108C) in silicon moulds and transfer them into bonbon shells as inserts once set. Or you could cook PDF to a lower temperature 104-105, and blitz once set and it will be fluid enough to pipe into moulds.
Fantastic idea , I made similar but sadly because I’m a diabetic pastry chef …..that’s right it’s ironic I work with sugar but can’t eat it !! These sweet treats look great and so I’m told taste great too……
Looks so pretty 😍
Hi chef so can i substitute pectin powder to xanthan gum coz am struggling to find pectin in my country thank you
can the vanilla layer be dyed white?
Topper 💯
Hi! Is it not a problem to add pectin powder beyond 40 degrees? Cause I was told that it can create lumps if you add it at a higher temperature
very interresting creation once again! Just one question, why are you using vinegar??
To break down the sugar molecules. It prevents the sugar from crystallising.
You need to add a touch of sour to help the pectin set into a nice and steady candy
look delicious
So is it 106 or 108 degrees?
108 ✌🏼
@@JulesCookingGlobal I'm only asking because, at the chocolate bonbons, you boiled the jasmine tea syrup up to 106 degrees and I'm guessing we are looking for the same texture. You're doing an amazing job, I don't mean to be judgemental, but like you said, that 1 degree matters. Thank you for replying.
Oye hoye, thumbs up
What kind of vinegar do you use?
whats the reason for adding sugar and glucose after the liquid is heated up?
Is pectin jaune used for the coconut milk PDF or is there a different pectin used?
I used pectine jaune for both
Any substitute for pectin sugar
Which TYPE of Pectin powder? HM? LM? NH? Apple?
جميييل،ممكن ترجمة عربي او فرنسي،franci
What is the name of the powder
I think you mean pectin powder, find a full written recipe on my website www.julescooking.com
are you from the netherlands?
Ja, hij is Nederlands :)
I did this method to the letter with cranberry juice and orange juice and neither set firm enough to roll. They were more like firm jam. Has anyone else had this issue?
First 🙃
Legend!