Parmesan lasagna dish! How I create fine dining recipes

Hey guys! Today we're going to make a beautiful lasagna dish. First I'm visiting my friends from Mold Brothers to create my own silicon molds and then I use them to make a fine dining parmesan lasagna dish. It's a delicious lasagna with a parmesan cheese crisp and on the side some parmesan milk buns. All great recipes, so enjoy guys!
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[@leploeo7145]

A great way to interprete a classic italian recipe. You will always be welcome, dont worry. It's people like you that make the dish live and evolve

[@lorenzoburaschi1229]

as italian Chef i have to admit that you have really done a good job with the lasagna ! and you found a really nice way to present it. So congrats!

[@JulesCookingGlobal]

Appreciate it Lorenzo! Glad you liked it

[@isairaramirez1141]

Amazing dish as usual. I will love to see a French onion soup ;)

[@marcoBiasoneMasterchef]

Grannies here in Italy would disagree about the blender to mince the vegetables for soffritto, but the result looks really jummy! Bravissimo ;)

[@JulesCookingGlobal]

Hopefully the grannies won't chase me down the streets... Glad you like it 😉

[@mattia_carciola]

@@JulesCookingGlobal They know that the important thing is making a dish with love, don't worry

[@visiondecalee-o4f]

not all grannies - kzbin.info/www/bejne/sIm9ommZp6lpjas

[@marcoBiasoneMasterchef]

@@visiondecalee-o4f grandpas are lazy! 😁

[@moldbrothers9520]

We had a blast Jules! The results are stunning as always!

[@JulesCookingGlobal]

Appreciate it guys! Can't wait for our next collab

[@gnulio]

Both of you Amazing job. Is It possible to order the mould for the crisp?

[@skatepvp2202]

I WAS LITERALY WOWING AND SCREAMING DURING THE VIDEO O M G 10/10 EVERYTHING DONE RIGHT WITH A TOUCH OF LOVE I LOVE IT I LOVE IT I LOVE IT USING YOUR RECEPIE TOMORROW

[@JulesCookingGlobal]

Haha thank you so much! Really appreciate it, hope you like it 🙌🏼

[@visiondecalee-o4f]

fantastic, mouth-watering dish! I ordered the quenelle molds (and other stuff) from moldbrothers based on your foie gras masterpiece. could you please post some ideas for savory tuilles?

[@JulesCookingGlobal]

I have a couple on my channel, but definitely more coming up!

[@Whoogys]

🤯 We want more vids like this !

[@JulesCookingGlobal]

Thanks mate!

[@alecsq01]

as always!!! top top top of the top!!!! cheers mate!!!

[@JulesCookingGlobal]

Thanks Alejandro!

[@baldrapstar714]

Parmesan forever❤️‍🔥

[@bottippnorway3671]

This was a amazing episode!

[@pskilax57]

Just got married in a villa outside of Florence in June. Had the best time no regrets. Congrats thanks for the great content.

[@JulesCookingGlobal]

That's awesome! I got married near Siena in June. Wish you both a wonderful marriage 🙌🏼

[@hombista833]

Awesomes.could you please provide some beef cooking idea aswell thank you

[@DiogoTechugo]

Nice to see that you used a “Hokkaido” milk bread, or at least was the thangzhong method. Congratulations, amazing as always. I hope you are recovering for your accident

[@teresavigil1612]

Damn! Thank you!

[@CtrlAltDfeat]

Looks awesome

[@JulesCookingGlobal]

Thanks!

[@trashboity8773]

The dish looks amazing but where is it?

[@phcv]

Thanks chef 💪

[@JulesCookingGlobal]

Glad you like it!

[@phcv]

@@JulesCookingGlobal always chef, your recipe so amazing 👏

[@Cocopalmachanel]

I wanted to see you cutting into the dish when tasting. Close up of the dish itself.

[@mrdeafa25]

Take some parmesan, top it with grated parmesan then add some more parmesan. When the parmesan is ready add a pound of parmesan before finally finishing off with a bucketful of parmesan.

[@JulesCookingGlobal]

You forgot to sprinkle some Parmesan cheese on top*

[@mrdeafa25]

@@JulesCookingGlobal Lol. You are right! It is actually a fantastic recipe and I can't wait to try it.

[@adamgryz8097]

Is it common to eat lasagna with bun? First time I ecountered something like this

[@JulesCookingGlobal]

I just love eating bread with everything 😂 Plus using the bread to clean the plate is mandatory at home 👌🏼

[@cesarernestomolinachacon3004]

Did you cook the pasta or is not necessary?

[@Goldi-Luc]

i love you and your videos!

[@JulesCookingGlobal]

Thank you so much! You're to kind!

[@christinalempesi3372]

AMAZING

[@JulesCookingGlobal]

Thanks Christina!

[@idw85]

Was the bread stale or fresh before blending?

[@JulesCookingGlobal]

Ehm not sure what that means, but the bread was two days old and I cut the crust off

[@Tom-ik6xk]

Hmmm, a small piece of lasagne hidden below a cracker( which looked nice btw)…where’s the fine dining aspect other than the presentation?

[@hellacooook]

Everything made from scratch, that’s dedication ! If you are trying to find a method to up your culinary understanding to the next level, explore the world of psychedelics. There are plant based substances like psilocybin and mdma in the form of ephedra plant [mormon tea]. If you would like additional info just ask and if you are not inclined then i would invite you to explore the world of coffee bc roasting green coffee beans unleashes lots of their cognitive enhancements and helps understand the leveled world of bitter.

[@jaajames]

Love these behind the scenes clips! I love all the molds from moldbrothers and seeing their creative process and manufacturing process makes me appreciate their items even more!

[@JulesCookingGlobal]

Thanks James! Definitely more coming up!

[@OliveOilandGasoline]

Great video Jules. I really liked the behind the scenes look with mold brothers. We use their molds all the time.

[@JulesCookingGlobal]

Awesome to hear!

[@williamjara2413]

Where do you buy the dishes?

[@ducliciouseats]

I guess it would be very beneficial for us students, if you could also explain on why and how did you come up with the idea for your dishes. I love it. imho, the lasagna would be enough on its own without needing the bread, nevertheless, we got to learn the bread recipe :D

[@JulesCookingGlobal]

thanks for the suggestion! I’ll definitely look into it 🙏🏼

[@paweltomczak4859]

Since when 12 or 13 maybe 14 egg yolks is 200g ???????? Are You used quail eggs ????🤠😁

[@christineysmalone]

This is really artistically inspiring and delicious looking

[@marcthibodeau]

Very creative. Awesome that you are getting married :)

[@BadFluffy]

It's a good looking plate of pasta, that's for sure and it's always a pleasure to watch you cook. Not sure it's 2.0 as it's fairly traditional lasagna despite the plating but it looks yummy and the bread is magnificent.

[@JulesCookingGlobal]

Thanks a lot! Means the world 🙌🏼

[@leongfongieng3402]

Can there be Chinese subtitles

[@chazanatorknight9504]

Where did u get the bowl u served it in from jules 👊

[@crisgarovat]

How lomg do you cook the lasagna for ?

[@esmeraldavillalobos]

❤ congratulations

[@miklin6203]

Beautiful as ever….., I learned so much on your channel and improved my cooking, its just amazing. Your “Best chicken ever” recipe was a full success to my guests. Keep up the great work!

[@JulesCookingGlobal]

Super nice to hear! Means the world 🙌🏼

[@KapilDev-gf5sz]

Mold link plz

[@lesgourmandisesabla440]

جمييل

[@m2n4c8]

I need to know who’s doing your wedding menu or at least pics 😍

[@JulesCookingGlobal]

Maybe I'll make a video 👌🏽

[@davidfox6871]

I'm so confused. I've been blanching my pasta every time I've made lasagna with fresh pasta... Is this an unnecessary step?

[@lat38info]

Hey Jules, what pots and pans are you using on your induction stove?

[@beniadallavenezia]

The dish is astonishing as usual, but in a real ragù there is no pancetta and much less garlic but there is celery in the soffritto. Beyond that I'm sure it's an amazing recipe, love your cooking!🤝🙏❤

[@JulesCookingGlobal]

Glad you like it, I always love adding a bit of pancetta. Gives it such a nice flavor

[@pinksweetheartlover2539]

Have an exciting unforgettable beautiful wedding! Love your recipes, u inspire me 😊😄

[@JulesCookingGlobal]

Thank you so much! Very kind

[@markdrost7734]

Hi Jules, are you proofing the buns in your oven? RT or 40deg?

[@JulesCookingGlobal]

I proof them at 25 degrees Celsius, but room temperature is also fine

[@MsMM303]

It must be good I make lasagna exactly like that and it is out of this world.

[@JulesCookingGlobal]

Hahaha lasagna buddies for life

[@mattia_carciola]

Now that's cool, both the lasagna and the background! I thought you just used standard molds you had found and inspired your work

[@JulesCookingGlobal]

Thanks! I use both, but on a lot of molds we collab

[@mattia_carciola]

@@JulesCookingGlobal are there ways to create particular shapes without molds to drastically improve presentation? (like the thing when you scoop something with 2 spoons to get the semi triangular shape)

[@calvindangdinhkiet]

would love to know where you get your plates?

[@oliverwhimster5980]

I Think it was called J.L. Coquet, he did a video on it once

[@calvindangdinhkiet]

oh nice, thank you.

[@JulesCookingGlobal]

Yes indeed ✌🏼 kzbin.info/www/bejne/hIW1noyAi7qnadE

[@Stelaras03]

Nice

[@JulesCookingGlobal]

Appreciate it!

[@marioterrozano7781]

That.was the best classic lasagna with elegance and style. Keep the good work. You are an amazing and talented chef . I will take every opportunity to develop my culinary intelligence from your videos . I sincerely appreciate your cooking capacity.

[@marioterrozano7781]

Just to let you know about the bechamel sauce . I don't use the old school cooking method. I have developed my.own cooking bechamel sauce intelligence. Which I don't use the glutten white stuff. Instead of using infused sabayon method with half and half with a various balance condiments . In process to achieve the pleasant consistency without heavy and lumpy texture.

[@MrChefgiannis]

Hello Chef! Very nice creation. May I ask ? 300 ml milk plus 60 gr butter &flour it was enough to cover all this pan?