The perfect honey dessert! Honeycomb with yoghurt & praline | Fine dining pastry

[@plosr3834]

Follow you since a while now, i m a professional chef and i can tell YOU are THE yt channel for those who love the professional kitchen and the next level recipes. Keep it up man, support from Italy.

[@JulesCookingGlobal]

Appreciate it! Means the world. Have a good one 🙌🏼

[@mikee8605]

Totally agree. CdC here and just discovered this. Really interesting work.

[@ethanjf713]

This looks like a fantastic dessert, I love fresh honey. Talented as always, chef.

[@JulesCookingGlobal]

Thank you Ethan!

[@aristeidisgeorgiadis7664]

I would like to see a tiramisu or a coffee based desert version of yours. Amazing videos and recipes by the way!!! Your knowledge and experimentation makes me to want to learn more about the culinary arts. Keep up the excellent work!

[@Marios94]

Italian recipes always are a bit tricky to make, because you have to stay as close as possible to the original recipe, otherwise the Italian community will riot and go crazy if you make adjustments or anything like that. 😒😉😂

[@horizontbeskrajneinovacije6440]

Smart trik to make those combs...👍👍👍

[@pancook1008]

Great result. Jules you are inspiring many of us out here. Keep it up

[@JulesCookingGlobal]

Thank you so much!

[@mavalvadikabadiprorkz9125]

Thanks chef

[@JulesCookingGlobal]

Glad you like it!

[@breakingpracticevideos]

Such elegant food and ideas in this channel. I really enjoy your videos!

[@patriziamonica8835]

Buongiorno chef è meraviglioso

[@Presssent]

I wonder how it is to eat this good and create really great foods. My imagination can’t 😵‍💫

[@JulesCookingGlobal]

Hope you give it a try 😉

[@logikgr]

Great dessert, chef! Always a pleasure to see you execute your recipes.

[@naggymikhail2876]

Sooooo nice as always ,but a bit complicated ,I'll try to make it, wish me good luck as I wish you good luck too

[@felixverduin569]

Amazing. Really cool as always. I love your channel!

[@jackfahey4610]

As usual, fantastic

[@anisanggita405]

could you tell me fhe name of your small blender, it looks ✨just right✨ for the recipe amounts

[@logikgr]

Thanks!

[@JulesCookingGlobal]

Thank you so much for the support! Makes all the difference in the world 🙌🏼

[@EraldosKitchen]

Great Recipe!

[@ChefWay]

Looks great chef!

[@lolitk3562]

Super Wow

[@chrs_xtian]

Hello, chef. What if I use Gelatine powder instead for the yoghurt foam, do I still use 4.2g of it? You're a great inspiration to me. ❤

[@emilianosalmeronoms7952]

really intereseting your dishes, always gettinf knowledge w ur videos, im a professional noob chef w 7y experience

[@JulesCookingGlobal]

Appreciate the support Emiliano!

[@lestergates3797]

What small blender are you using

[@ikvangalen6101]

What does a beekeeper say when he gets home from work? Honey, I’m home! Great content as usual!

[@JulesCookingGlobal]

😂😂

[@Hnd0fJustic3]

Where did you get those rings from?

[@johnmanfred8130]

do you use a 0,5l or a 1l iSi Whipping siphon?

[@-joaolopes_-]

Amazing !!!!

[@JulesCookingGlobal]

Appreciate it Joao!

[@GistGappie]

Nice bee-roll

[@JulesCookingGlobal]

😂😂

[@kristoftimmer2572]

Congrats for this super awesome Video!! Can we get a recipe from Asparagus, now is the time in Hungary for this amazing veggie, I’m excited to see a recipe on your level!💪🏻💪🏻 Keep going I’m with you from the start!!!💪🏻💪🏻

[@JulesCookingGlobal]

Thanks! Uploaded this one two weeks ago kzbin.info/www/bejne/epSaZJihiLhqoNU Hope you like it

[@noatidhar4528]

Amazing food. I'd love to know what blender that is?

[@JulesCookingGlobal]

Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

[@noatidhar4528]

Thank you!! @@JulesCookingGlobal

[@ankitasaha9164]

Wow soooo good. I just saw a yogurt foam and honeycomb purple potato crisp in MasterChef India 😊

[@JulesCookingGlobal]

Nice! Hope you give this one a try

[@83moneo]

​@@JulesCookingGlobalbonjour ou avoir le moule pour le cylindre ?

[@carloalison]

another amazing dessert! Chef, where’d you get the mould for your tuille?

[@JulesCookingGlobal]

Thanks! Find full equipment lists underneath all my KZbin videos. Have a great day 🙌🏼

[@carloalison]

Thanks Chef!@@JulesCookingGlobal likewise, stay awesome!

[@EnricoColautti]

Would it be possible to add the brand/name of the plates you use?

[@JulesCookingGlobal]

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

[@mattia_carciola]

Just one question: what's the bloom of the gelatine you use? It could be useful for many people since in the average supermarket you see very different products

[@JulesCookingGlobal]

In the Netherlands we only have one bloom. The only difference is size or weight. That's why I always say the amount of leaves and weight

[@mattia_carciola]

@@JulesCookingGlobal oh, nice to know! (especially since I moved in Utrecht one month ago and I'll stay here doing my thesis research until early 2024)

[@Stelaras03]

I'm waiting for 100k special

[@JulesCookingGlobal]

It's going to be next level!

[@cookingandall]

Nice

[@JulesCookingGlobal]

Thanks!

[@jordy46682]

PS: Any substitute for the gelatine? 🤔

[@gab.lab.martins]

For gels, use NH pectin. For foams, use 2% methylcellulose F50 + 0.5% xanthan gum.

[@jordy46682]

@@gab.lab.martins Thanks Gabriel! Appreciate that 🙏

[@JulesCookingGlobal]

Pro espuma works great as well 👌🏽

[@gab.lab.martins]

@@JulesCookingGlobal proespuma has eggs, so it’s not vegan (if that’s what he’s looking for).

[@jordy46682]

@@gab.lab.martins Thanks Gabriel! That's great to know. Not vegan, just don't eat meat products! 👍 But I appreciate knowing that there is an egg free alternative too!

[@jordy46682]

We NEED the ginger syrup recipe! 🙈 Please for the love of sweet baby jesus... 😉

[@JulesCookingGlobal]

Hahaha I thought the same, filming it tomorrow 🙌🏼

[@jordy46682]

@@JulesCookingGlobal Hallelujah! 🙏 Thanks Jules, I've been waiting a long time and you use it in almost everything... 🤣

[@hatehaterson1761]

Jules, for the honeycomb you dont use any water? What kind of honey are you using? It seems extremely runny 🤔 also how come the heated mixture is completly pale but when you add baking powder it has rich golden colour? I made honeycomb many times but i never had a recipe so i was very excited to see yours but its very odd. My problem is mostly that I overheat the mixture and then it tastes bitter, when I use only honey and sugar the heated mixture is never this bubbly more still like caramel...

[@JulesCookingGlobal]

I've heated the honey a bit before weighing it. Then it becomes a lot thinner and it's easier to work with. The baking soda gives a reaction to the light golden caramel turning it golden brown. That's why you need to add it when the caramel is light golden. Otherwise it indeed burns and becomes super bitter

[@mustafayapc5457]

Is it too difficult to write a tuil recipe?

[@ceramicholiness]

Chef, I’m running out of ways to compliment your craft. Not in a hundred years would I have thought to separate yogurt and use the different aspects like that.

[@JulesCookingGlobal]

Appreciate it! Glad you like it

[@christenzis6237]

This is gonna sound like a wacky question, but it's always haunted me: In the case of 50g of honey in a container, My guess is that you ARE scraping down the container so that you are actually adding all 50g when measuring it, yes? I never see people in videos using spatulas to get every measured amount. But that's not in the video, right?

[@JulesCookingGlobal]

I've heated the honey a bit. Then it becomes a lot thinner. And I always use a scrapper if there's still something in the container. No waste all the way 🙌🏼

[@pauldunn1901]

It should keep closed caption on all time cos j am deaf/hard of hearing please okay

[@JulesCookingGlobal]

It should be on. Otherwise you can find all my written recipes on my website www.julescooking.com 👌🏼

[@pauldunn1901]

@@JulesCookingGlobal thank you for quick response and yeah I will check it out cheer

[@keepow2]

Samen met de Garde van Gert mijn favoriete kook show op KZbin