Perfect pear & chocolate dessert! Fine dining pastry recipes

When you use gelatin, what power? Gold?

I appreciate the precise measurements given! So many do not understand that baking is precise and requires a really good scale! Thank you!

Thank u so much for beautiful an Amazing recipes ♥️ May I know how long can keep the pear gel in fridge?

Great video and inspired dessert.
Do you have any good idea’s which drink you would pear with this dish (pun intended:) ) ??

Wow... Impressive 👍

How can I get recipe it's writing?????

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!!!!

Bro i need 1 month to finish this dessert?😅

Jules finally you have right about creeam diplomat.

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

Thanks!

Amazing 😮❤

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.

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?

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😋

Baas!

What can I use instead of whisky

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.

❤❤❤👏👏👏
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 ❤

Dͩeͤliͥcͨiͥoͦs͛oͦ рⷬaͣrͬaͣ oͦ nuͧ́cͨleͤoͦ. ᴛⷮhͪeͤs͛eͤ woͦuͧldͩ вⷡeͤcͨoͦmͫeͤ quͧiͥᴛⷮeͤ wiͥdͩeͤly rͬeͤnoͦwneͤdͩ iͥf yoͦuͧrͬ dͩiͥs͛hͪ waͣs͛ cͨeͤnᴛⷮeͤrͬeͤdͩ oͦn khal.
🥰😃😃🥰

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 !!!!!

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!

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

Wow. This looks fantastic. Love your creativity

that is not dulce de leche :(((((((

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 😄

Dang, Jules. How many hours should I set aside?

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)

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?

IF i were to use this sorbet on a Pacojet Jules. would u change anything?

Lekker man jules! koning ben je! wat een chef!

You’re a genius!

Legeend inspirerend

Weer een prachtig recept. Ik word hier blij van!
Kijk nu alweer uit naar de volgende video.

Amazing ❤

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 :(

jules, whats the plastic foil you use to line the tray for cremau

You are so creative! Pure art. Thank you for sharing

No comPEARison! Great! Again!

Where can I buy the Magimix 11680 Gelato Expert in the US?

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.

Amazing dessert love all ingredients. What can i substitute whiskey? Thanks

It´s amazing🎉

Looks amazing and so tasty! I have to try this... ;) Thanks @julescooking

Amzing recepies from the best him self Love frol Portugal <3