The Perfect Banoffee Pie Tartelettes! How To Make The Ultimate Tart Shells + 5 Great Recipes!

[@juancarrera8397]

You're not just a chef; you're an artist in the kitchen.

[@hasaniennis442]

I love this style of cooking. I'm so glad I found your channel! Jules you are extremely talented - Bon Appétit!

[@leticiagordilloc.9628]

Wow, Fantastic You are the best chef.

[@kennethmacleod111]

Looks beautifully balanced, and the piping design gives it a more modern take on the original Banoffee pie, and your pate sablee is always exceptional!

[@faresgharbi6475]

the skills, the presentation, the setup, everything is beautiful and well thought. this feels like a course in high-end pastry.

[@TheSOULBRUVVA]

well it is just that.... a short course on high end pastry! Tips and trick you would never see unless you worked with top class pastry chefs

[@nickrobert4605]

One of the best youtube/tiktok chefs i know.

[@volunteerone]

Hi people! For prevent the dough from rising up you can use special silicon sheet with tiny holes inside. There is no need to do blind baking or making holes in the dough. I’am using it few months and it is very nice. Thank you Jules for amazing video as always. Take care man!!

[@Buffcole1]

Hi, can you tell me the name of it? My search results aren't coming up with it.

[@Zolotniik]

@@Buffcole1 I assume they're talking about a perforated baking mat

[@mathouille]

As a home cook I just wanted to say : thank you for all that work you put in your youtube channel. You've been such a huge source of cooking knowledge and inspiration your are amazing.

[@CrimeVue]

amen to that

[@zacharysmith4122]

I have been trying to figure out what bakers are using to make the tart shells shiny for MONTHS…. I’ve tried everything but an egg wash. So glad to learn this today

[@jurgenvanfisch1481]

Thank you for the amazing recipe chef, I love your style of cooking. I’m a chef myself in Munich Germany and i use your videos as inspiration for new dishes. Big thank you to you and your team for your efforts and hard work ❤️

[@_lil_shi_]

That's pure perfection right there! The presentation is immaculate as always

[@brentonforsyth1548]

Hi jules, ive always been interested, keen and inspired by chefs such as your self cooking awesome meals and desserts, my wife and i a huge foodies and ive tried to replicate your food creations at home fr her many times, through trial and errors improving my own cooking skills along the way, ive just tried to make these banofee tartlettes, doubling the ingredients to make more and cant wait to assemble and tuck into em, thank you for sharing everything you've posted 👌👍

[@toshiyukisuzuki7610]

I am a Banoffee pie monster. Love them! What beautiful twists and techniques you showed us. I learned tons from you. Thanks, Chef😊

[@chefnicOG]

Really great content. You are definitely a top tier chef. Next next level technique. Thank you chef

[@ЮрийДимо]

Great!!! I'll definitely do it. Thank you Jules.

[@kristoftimmer2572]

One of the best gastrocontent, thank you again Jules, you are one of my favorite chefs!💪🏻💪🏻💪🏻

[@JM-xn8wp]

Supperb as always..... a blend of flavours reviving my childhood dessert.

[@Buffcole1]

I have learned a lot from you. Thank you for imparting your knowledge and passion to us. ❤

[@RinnieButterfly]

That looks awesome sir! Thanks for the tutorial ❤

[@vitorapollinario9335]

Great work Jules. Not a huge fan of banoffe tart, but definitely making this one. Cheers 🥂

[@Robbertbergmann]

Wowwww, The level of skill in this video is mindboggeling ❤

[@tonyg168]

One of your best videos yet man!!!!! Well done!!!!

[@SebastianJArt]

I too am super happy with the result 🎉

[@magnificentmuttley2084]

Hi Jules, I don’t why I am only finding your channel now but what a discovery. Your baking and cooking is sublime!! I will definitely be following your channel and attempting your recipes and techniques. My wife and friends will be very impressed if I can succeed with any of your dishes. If you are not a Michelin starred chef there is something very, very wrong. Thank you for your videos. Superb. Best regards from the Giant’s Causeway coast of Northern Ireland. 😄👍☘️

[@michaelmckenzie5488]

I like how are using a classic dish and making it making it high end. Can you do more videos like this example: tiramisu, lemon tarts ect

[@jperaz00]

Thank you for sharing ❤

[@yuvrajyuvraj2664]

Its wonderful thanks

[@troyhenrygent]

true master of all chefs

[@crystalprosser9803]

OMG I want that right now!!!! I am definitely going to try this recipe. Thank you for your creativity you are absolutely amazing 👏 ❤️

[@Idenl]

Always very interesting content explained clearly, I will try to reproduce this tartlet delight.

[@Snake4lunch]

Thanks for all your amazing videos Jules! I learn so many techniques in the kitchen by watching your videos. Will have to try and give this one a shot soon.

[@OffgridATM]

Thanks so much, great video. I look forward to trying this.

[@gandgpolaroid6406]

wow just amazing . Thank you Jules !!!

[@hlngrieu]

Wooow looks so tasty! Curious to try white chocolate in pralinés 🤓

[@sayedalihamza9215]

Amazing 👏 I hope the next video for franch tost with chocolate sauce

[@CtrlAltDfeat]

Absolutely stunning

[@HomecookingWithChefWalter]

Amazing video, thank you!

[@lindangsy]

Too complex for me, but I enjoyed watching the process. Thank you very much!

[@سالم-ك7ر]

Long process but excellent 💯👌

[@MarcoJMorana]

Wonderful recipe.

[@shawnli3177]

Thank you for sharing chef ❤

[@dpaa-ce1lu]

great video as always jules keep up the good work

[@ukulelesforpeace2083]

Thank you so much for the tutorial. I wsnt to ask which petfprated rings are best for thectartlets: stainless still or silicone? Thank you🙏

[@PetervanDeursen-s1e]

ziet er weer zeer smakelijk uit, kan je ook een warm/koud dessert maken met kaas

[@inlifespain]

Can you tell me what size and shape nozzle you are piping with..having difficulty replicating. ..thanks. Love the recipes❤

[@memeslazus3958]

Chef,thank you for another amazing recipe!!! I wanted to ask you when you say flour,what kind of flour do you use?! AP flour?!

[@aleksandratecza2388]

I love your recipes! Thanks for sharing

[@darrenburke9630]

Looks great

[@elegance6616]

Thank you for shsring~❤

[@JulesCookingGlobal]

Thank you! Far too kind 🙌🏼

[@robertomms]

Chef amazing video as always!! quick question, there is quite some praline left, can it be frozen?

[@raziel7148]

glad you're back Jules. how are the christmas dishes video's coming along?

[@jacquelinecuriel3437]

Hoi Jules, wat een heerlijk recept. welke maat zijn de kleine taartringen?

[@yarmoom832]

So skilled 😮

[@Indureiner]

Thx,,, Great stuff

[@BeatFreakDJs]

Can you make some of the future tarts gluten free? It is hard to find a foolproof recipe for the crust. Great video, as usual!

[@DchiIl]

Any cook book recommendations pls?

[@plumbthumbs9584]

amazing.

[@yunlyechuen7601]

Thank you very much chef.Amazing

[@hablin1]

Perfection ❤

[@danielling9689]

Chef can I check this pie ,can I keep in freezer?

[@mavalvadikabadiprorkz9125]

Nice chef🎉🎉

[@teselboom]

Hi Jules. Why did you make caramel with butter instead of cream? Thank you.

[@yobananayo]

Top!🔥👏🏼👏🏼

[@victorias.b7073]

It's so beautiful, and you make it look so easy, but I bet it's very labor intensive. Do you ever get tired of making such a recipe?

[@enzodorl6218]

Whats your go to chef knife you use?

[@sonia1963ish]

Oh my I think I just put on 5 lbs lol your video beautiful thank you

[@marinaassi5552]

Can I use the molds instead of rings?

[@michelimbert2580]

Bonjour de France, Magnifique réalisation, très pro, félicitations !!! Merci pour le partage MICHEL31

[@franzalaza]

Is there any other way to add the white chocolate in the caramel without the blender? Coz i dont have one 😭

[@sanskruti5122]

I've a doubt, why egg yolk and corn starch are both used in banana cream. Is it possible to use any one of them

[@hellacooook]

Artichoke pairs well with almost every beef dish

[@deadstickfpv]

HI Jules.. I have a question.. how many Michelin stars did you cook..:).. groetjes van uit Amerika..

[@ranabenmahmoud5254]

Wow!

[@max-de-boer]

Planning to make 8 of these for Christmas! Does anybody have an idea if the recipe will be enough for 8 tartelletes? It looks like there is a lot of leftover given he can also make the big one, but I am not sure if it will get me to 8

[@JulesCookingGlobal]

The recipes are enough for 12 tartelettes, but I would just make the full batch. Makes the whole process a lot easier, plus a couple extra tarts never hurts 😂 merry Christmas!

[@max-de-boer]

@@JulesCookingGlobalDankjewel Jules!

[@ismailbld4351]

Wow

[@guapodel]

Bro how do you wash that reusable piping bag that had caramel in it?

[@gordonramsheesh1188]

very hot water

[@juancarrera8397]

Can you make a sticky toffee?

[@JulesCookingGlobal]

One coming up very soon 🙌🏼

[@juancarrera8397]

@JulesCookingGlobal I will be waiting. Thanks for replying

[@mfa5221]

What is the shelf life of pralinine

[@JohannesKats]

How would you tweak this recipe for someone who has a nut allergy?

[@Kate37889]

Oh my lordy ❤

[@neil5006]

Unbelievable 👍

[@mykolakazmuryk8081]

👍

[@lenajeha5074]

You all make this look easy. My pastry shrunk 😢

[@lupo873]

What fat content cream do you use?

[@chlob7431]

❤

[@albancamelia]

Complimenti sei super talentato... la scritta va troppo in fretta e non si riesce leggere subito tutto se sarebbe anche la ricetta scritta in italiano in qualche parte mi farebbe molto piacere... comunque fermerò ogni volta il video per riuscire ad fare le tue tartellette perfette... Auguri di buone feste @🎉❤

[@piloupdetang]

medaille d or un conseil : ne mange pas devant les gens 1 tu ne peux pas transmettre les gouts 2 c est malpoli

[@CrimeVue]

I was soo close to give my ex a heart attack when I invited her for a dinner in my heaven of a new studio flat. I owe you and Karma always pays

[@magikdust2095]

You keep saying to cover these things with "foil" but foil is short for aluminum foil, what you actually covered them with was "plastic wrap," "Saran wrap," or "cling film."

[@cherylcordery]

In Dutch we call cling film “household foil” ;) Love this recipe!

[@keepow2]

Start using more waygu a deep frier and start recreating recipes. The way to get more views and become a proper ''KZbin chef''

[@crusershiny]

I don't quite follow.. What do you mean?

[@keepow2]

If you want to have million views and followers. Make fried chicken, use waygu. And be not creative

[@ThayaraCardoso]

Heeey, I found you at ig. I'm so glad that your are teaching how to do it ❤

[@lingkuo3175]

WOW LOVE IT

[@jewsaregenocidalhores]

Beautiful