Fig & honey autumn dessert

[@fabinoethiger]

finally a channel that helps REAL chefs and not just hobby cooks, that guy knows what he‘s doing thanks for the inspiration and the great work! love the content here

[@foodnetworkkitchen1493]

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[@foodnetworkkitchen1493]

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[@foodnetworkkitchen1493]

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[@alessiomelibeo7790]

Hi Jules! Really nice video :) You know what would be really nice? A "teaching" video, in which you explain how you come up with the idea of a plate from scratch. How you choose the pairings of the ingredients, how you project the plating etc.

[@GistGappie]

Agree!

[@cornanable]

This is my personal opinion .. 1. How you come up with the idea of a plate from scratch ? -most of the idea came from restaurant. There are actually some factors here . •Recipe : Need to constantly practice and tried and tried and tried with a lot of recipes . Recipe includes as in learning basic mother sauce , basic cutting skills , basic cooking methods , ingredients knowledge (Local / foreign/ seasonal) , supplier , food cost & wastage ..it all matters. •Technique : One has to know on what technique applies in which recipe .. it’s like Giving a same recipe to 2 different guys, 1 with culinary knowledge & another dont in the end the second guy couldn’t make it . In restaurant cooks are often practicing techniques while the chef would bring in various recipes to tried out before it goes into menu. •Experience : As you work in many restaurants especially fine dining , you basically get to see a lot of premium ingredients and plays around so as years go by you will eventually acquired the experience and skills. In culinary worlds , we need to constantly approach with varieties of ingredients be it local one or foreign ingredients in order to make use of recipes with correct techniques and to try & to taste it before it plates on your table . Bottom line : 1.First get an inspiration - oh I saw a dirt of lump with maple leaves on the floor. 2. Second think of a basic food - oh I’m holding a panna cotta while strolling the park . 3. Third applied the the inspiration into the food - you get panna cotta with maple leaves 4. Before you even start , think about food cost , and any wastage .. what to do with leftover ingredients .. how long can all these be store .. and only you starts to work .. Good luck !

[@cornanable]

One more to add .. there’s a formula actually in cooking .. 100% breakdown -20% Recipes -70% Experiences / techniques -10% luck

[@machelwie144]

Hello Jules !! Love from Indonesia!! Thankyou for the awesome video, I do enjoy it. Your explanation is very clean. Keep it up !!

[@finessefood2479]

Omg dude you have the coolest molds

[@PrestonLandersIII]

Obsessed with the fig "leaves" served with fig leaves!

[@wilhelmpretorius4898]

Now that's truly creative brother. Wow!!🎉😮❤

[@amedeodionisi8477]

Man just thank you! thank you so much for sharing recipes and techniques that can't be found so easily in books or on internet, really appreciate it!!

[@dongxinchen2989]

Really nice！ Thank you

[@jochenpaal9151]

Halleluja... Damm f**** exciting... Looks really cool and just imagine the fig marinade... I really enjoy!

[@khem4645]

Thank you for all the hard work 👍

[@JulesCookingGlobal]

Thanks Julia!

[@tiffspatisserie7133]

This dish looks super high end and pleasing to watch from start to finish! Love the presentation that you did on the plate! looks very realistic!

[@JulesCookingGlobal]

Thanks a lot! Really appreciate it

[@ujjwalnayak3113]

This is amazing chef. Thank you as always.

[@brunoabreu10]

Best cooking channel ever (though I'll probably never attempt to reproduce a recipe lol). Great job!

[@CookandtravelwithDenisa]

Wonderful, amazing, spectacular! 👏🏼👏🏼👏🏼👏🏼

[@moldbrothers9520]

Great Work Jules!

[@enjoywithMariol]

Thank you jules is amazing dessert for now 👍

[@Moth_Technician]

Hi jules. Just want to know where you got that plate?

[@alvaroguerra6948]

Simply beautiful! And it should taste amazing too! Surely i’ll give it a try. Thanks for sharing

[@gitanjalibanik4542]

You are so underrated and so talented.

[@sandraelizabehtdecabrera3989]

beautiful work spectacular chef 🤗

[@moradnadimi7952]

This looks incredible. It would probably take me a week to make but amazing nonetheless. How many does the recipe serve up to? If I'm ever brave enough to think about it that is

[@sureshmadushanka8478]

Great chef. Thank you for sharing with us 🙏🙏🙏

[@JM-xn8wp]

Fantastic as Always... Artist😋😋

[@cemasdj]

Fantástico!! Saludos desde México

[@JulesCookingGlobal]

Thanks Manuel!

[@andreasnordenson692]

Just found your channel Jules. Incredible. Whats your background? Oh, and care to share where you get all your stencils and overall gadgets from?

[@ROCKDOG791245]

Can you tell me about buy the leaf stencil ? thank~This looks incredible.

[@dulciemidwinter1925]

Such an amazing channel. Oh to be able to create such beautiful things! Can you make leaves for savoury dishes?

[@jasperguy1]

Can you provide the link to where you found the leaf stencils/molds. Thank you. Your videos are excellent. Keep up the great work.

[@JulesCookingGlobal]

Thanks! Find it in the description

[@fliad71]

This channel never failed to impress. Another fantastic video! 🙌❤️ 🔥

[@cdream4444]

Will you inform me why isomalt is used in comparison to sugar.? Thanks.

[@debs7610]

Amazing cooking. Watching you do your thing is sooooo inspiring. I truly agree, this is the best channel i've seen. Simply amazing. Where do you find such leave or other silicone sheets?

[@jetx2710]

Almost 20,000 subscribers!!!

[@filarino1]

maat, deze is helemaal geniaal

[@abdrrazakk]

Best chef ever it's really amazing plz could you write down the recipe plz

[@thole8646]

amazing!!!!

[@isairaramirez1141]

OMG so pretty 😍

[@morbidvoice]

beautiful! where can I get those leaves mat? thanks jules!

[@JulesCookingGlobal]

Thanks! You'll find a link in the description under the video

[@grennan84]

Hi Jules. Do you have any venison dishes you can share?

[@thomasd4649]

😳😳😳👏👏👏👍👍👍 !! Goat youtube s chanel. Simple and clear explications ! Bravo l ami !!!

[@marcvaningen3843]

Hi Jules, love the video's. I have a question can you put time stamps in your video so it is easy to watch just that one part over again. For example a chapter with the caramel figs and one for the crumble and the sponge cake etc. You ask on the end of your video for what we like to see next i have a idea with christmas only 74 days away maybe something for that, so we can practice and make it just like you with christmas.

[@phyoheinkyaw4108]

Hi Jules Which brand of copper saucepan you used in this video? Thanks

[@jaajames]

Great recipe Jules! I never had fig leaves before do they taste like figs? I have also been obsessed with figs for the past couple of months! I never had them before because they look weird but now I had it they tasted amazing!

[@awsomeuser609]

Hey, I couldn't find the link for the moulds for the leaves. Could someone help😭😭

[@zhenzhong1]

Hi, anyone knows the model/brand for the small blender? Looks extremely helpful for blending small quantities.

[@JulesCookingGlobal]

www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée

[@zhenzhong1]

@@JulesCookingGlobal thank you, love your work here chef!

[@thole8646]

Hi Jules! I’m just wondering how you store the leaves and tuilie plus jow long they will last. Thank you!

[@JulesCookingGlobal]

I store them in an airtight container, then they good to use for a couple of days. You can also seal them and then they’re good for a long time

[@vaiosis]

Hey Jules, would you know where I could buy the stencil and "leaf press" online, please? Thanks in advance :)!

[@JulesCookingGlobal]

Find the link in the description of this video, have a great day!

[@vaiosis]

@@JulesCookingGlobal Hey Jules, unable to see it in the description which is why I left a comment. Thanks :D ps- might be blind?

[@bhamn]

where do you purchase the plates chef?

[@JulesCookingGlobal]

My plates are from J.L.Coquet, I visited them this year and made this video kzbin.info/www/bejne/hIW1noyAi7qnadE

[@Venom89062]

You mention glucose syrup for the honey leaves in the recipe in the description, but not in the video. Do I need glucose syrup for the honey leaves?

[@JulesCookingGlobal]

Well spotted, I've changed the description. The recipe in the video is the right one.

[@Venom89062]

@@JulesCookingGlobal Thanks!!

[@robertomms]

Amazing dish! One question: can I replace the isomalt sugar in the leaf ingredients? Would normal sugar work? Or other type of sugar

[@JulesCookingGlobal]

Well unfortunately not, you really need the Isomalt otherwise the leaves break really fast and then there also really sweet

[@robertomms]

@@JulesCookingGlobal thank you for replying! Already ordered my isomalt and got my molds yesterday from Moldbrothers! Looking forward to try this!

[@guilhermebeckerdearaujosan2284]

Is the siphon half a liter or a full liter?

[@guilhermebeckerdearaujosan2284]

My siphon is a half liter from isi and it says the maximum charges you can use is 1. Is kt ok to use one or should i use more?

[@nicolasmts3264]

Mate you must be rich to have all these ingredients 😂 just kidding! Nice video as always! You're very technical man! I suppose you worked in michelin starred restaurants.

[@ISokol54]

Is any written recipes or instructions for your video? Thank you

[@JulesCookingGlobal]

Find them all on my website “www.julescooking.com

[@MrLello99]

Its 17 or 70 minutes in the oven?

[@thole8646]

70. It's in the description below the video

[@bartwesterman202]