I was surprised to see a praline white chocolate cremeux in place of the classic Paris Brest cream. I can imagine using that in several preparations. Thank you for a clear and precise video.
Hi, Jules! I want to thank you so much for your recepie. I am using it for the hotel I now work at. I use your cream recepie but instead of haselnuts i use almonds and at the end I add a dash of tonka beans. It is amazing 🙏💕 Lots of greetings from Croatia 🥳🎊✨
Hi! Is it recommended to prepare the dough batter the night before and store it in the bag overnight if we want to bake and eat the day after? Greetings from Greece!
Super recette goût et présentation. Par contre Jules &'ai fait exactement ce que vous avez fait mais la ganache n'a pas monté pourtant j'ai mis le bol et fouet au froid et mélanger à vitesse basse. Sauriez-vous me dire la raison pour laquelle la ganache n'est pas montée ?
Hey Jules, been watching your videos for a while and really like them, very interesting and inspiring, if I may give a suggestion personally would like you to tell us a back story on the dish, or how is going to taste/ why you do a specific passage . Thanks
Absolutely wonderful! I have only 1 suggestion, please add a text that tell us what you preparing so we won't get lost in the recipe, for example : perliena, dough, hazelnut cream.....
Hi Matteo, I always try to make everything short and clear. Not an endless cooking channel with someone who talks for hours. This means I can’t show every little detail, but this way I can deliver content that’s to the point. I’m sorry if this is not for you and wish you a good day
I was surprised to see a praline white chocolate cremeux in place of the classic Paris Brest cream. I can imagine using that in several preparations. Thank you for a clear and precise video.
Another magnificent dish, bravo. You never fail to impress me!
Thank you so much Nico! Really appreciate it!
You are inspiring chef's all around the world....don't stop chef with the recipes... hello from Romania.
Appreciate it! Have a great day!
Hi, Jules! I want to thank you so much for your recepie. I am using it for the hotel I now work at. I use your cream recepie but instead of haselnuts i use almonds and at the end I add a dash of tonka beans. It is amazing 🙏💕 Lots of greetings from Croatia 🥳🎊✨
Which hotel in Croatia? :o
Best Paris Brest ever!
Thank you Gerard!
Amazing i gonna try to make a Big one for thé birthday of m'y brother thankyou you have a beautiful Idea .
That’s great to hear Yasmine! Congratulations and I hope you like it
Fantastic ! Really interesting and accurate work ! love it .. thanks for sharing us .
From italy.
Thanks Dimitri!
Merci! J'aime beaucoup ton travail ! Toutes tes vidéos sont très bien expliquées et agréables à regarder.
Merci beaucoup!
Hello Jules
Keep up with the good recipes and videos.
Greetings from Greece.
Thank you! And thanks for the earlier tip, greetings from The Netherlands!
Hello, thank you for the good recipes and videos!
I wonder why you add more double cream after boiling it when making praline cream!
SCRUMPTIOUS! Thanks again for another great video. Loved the flavours and the technique. Could you do an in-depth video on tempering chocolate?
Thank you Anya! I already have a couple of chocolate bonbon video’s, in these video’s I tell a lot more about tempering. Hope you like it!
always gorgeous
Thanks Cindy!
Hi! Is it recommended to prepare the dough batter the night before and store it in the bag overnight if we want to bake and eat the day after?
Greetings from Greece!
Excellent work chef.
One question. How many minutes?
Thanks!
Chef ❤❤❤❤ Thank You 🙏🏾 so much
I like it ,thanks,great
Thank you and you’re welcome!
I just descover you! Wooooow ! Jus wow
Thanks Daniela! Really appreciate it!
I couldn’t find gelatin sheets so I bought gelatin powder. Can I use that instead? And how many grams should I use? Thanks. Great recipe, by the way!
Bravo !
Thank you!
I Am literally crying!!!! And salivating like my dog 🐕 …..
Super recette goût et présentation.
Par contre Jules &'ai fait exactement ce que vous avez fait mais la ganache n'a pas monté pourtant j'ai mis le bol et fouet au froid et mélanger à vitesse basse.
Sauriez-vous me dire la raison pour laquelle la ganache n'est pas montée ?
What type of gelatine leaves do you used? Platinum, gold, silver or bronze?
Hi, Jules! Have you added something to proline during mixing to become as liquid? Thanks on advance and Happy new year!🎄🎁❄☃️🍾
Hi! I added eggs. Happy new year
Hey Jules, been watching your videos for a while and really like them, very interesting and inspiring, if I may give a suggestion personally would like you to tell us a back story on the dish, or how is going to taste/ why you do a specific passage .
Thanks
The desert is for the tradition in France for the bicycle race from Paris to Brest...that's why it has the shape of a wheel 😉
Can I substitute the white chocolate for dark chocolate to make a chocolate filling instead?
Absolutely wonderful! I have only 1 suggestion, please add a text that tell us what you preparing so we won't get lost in the recipe, for example : perliena, dough, hazelnut cream.....
Thanks Matan, I’ll keep it in mind
Amazing chef! 💪
Thank you Priyanka!
WOW
Excelente explicación
Thanks Adriana!
hi chef this is nice and delicious👏👏👏👏👏 please can you share recipe please 🙏
Looks so good! Which food processor did you use to make the praline?
Hi! Find full equipment lists underneath all my TH-cam videos. Have a great day 🙌🏼
Oh, sorry! Forgot to check the description box, thanks!
Please can you do a classic sourdough recipie
Superb ! Btw what is this hand mixer you have there? it looks super long
Thanks Paul! It’s a Bamix, best in the business
@@JulesCookingGlobal it's gorgeous, I get over excited by kitchen utensils 😂thks a lot
Beatiful 👍
Hi Jules , I found choux is separated once is baked 🥹 any suggestions?
Good afternoon chef, What is the name of this pastry cream as it has no butter or eggs?
It’s a whipped ganache
Hi! May I know how many grams your gelatin leaves are?
How big is the size of the ring mould for the batter
9cm?
Is this Paris brest cooked in three minute chef
Can we use galetin powder?
You can, just calculate it well. My leaves are 1.6 grams each
@@JulesCookingGlobal thanks
Can we use agar agar?
👏👏👏👏👏👏👏👏👏
One thumbs up seems extremely inadequate.
Sorry chef , 190 * static? Or ventilated?
190 degrees Celsius ventilated
@@JulesCookingGlobal 🙏
To make how many paris Brest?
Do you speak Dutch ?
Are you dutch
Sure thing
Hı chef thıs nıce but 190 celcius isnt to much at all
You guys show what you want to show. The procedure have been cutted in the main passages....
Hi Matteo, I always try to make everything short and clear. Not an endless cooking channel with someone who talks for hours. This means I can’t show every little detail, but this way I can deliver content that’s to the point. I’m sorry if this is not for you and wish you a good day
Music is terrible.
No reason to put gelatin in it. Beautiful dessert though
yes there is, its a setting agent
1:12 dirty pot