very thorough, I loved the bit about forming a ball to know when ready.

Crazy!! Your videos are priceless😂👍 Merci monsieur Julien, from Canada🇨🇦

This guy is all over the place, I love it. Great stuff!!!

im from morrocco i love ur videos pleaaaaaaaaaaaaaaaaaaaaase take up don t stop ur recipes

as always- the best ..regards to the chef

wow man now this I call recipe,I used to make this but from others I watched and I didnt whip the egg whites to long and the whole mixture didnt mix together properly and it couldnt harden to solid state but it was a soup with sugar,honey nuts and whites BECAUSE they didnt pleaded themselves correctly AND the whole process was not longer than 10 min so yea this one is the real deal ;)

This is real work in the kitchen, havoc hehehe

Nice ..chef..

He is so handsome and sounds like fun to work with in the kitchen To the person who said “people don’t give you all the info you need to make what they just showed you how to make ,so people mess up, “ well he did, this was a difficult confection to make, he said so , so try making something more simple or follow the directions very closely . I remember him giving us the temperatures for the different ingredients. Sorry you had results not what you expected, better luck next time, or buy it if you can or order it.

Such a great video. :))

This looks fantastic, but I wouldn't want the job of cleaning up after! ;)

Thanks for the share! Would you be able to show us how to make hard and crunchy nougat as well, Chef Julien, John?

Bravo 🇬🇷🇬🇷🇬🇷

Great

clean kitchen, what is the brand name of the small and large mixer? i want to get one like it.

class act

My left ear really enjoyed this video.

Is there a written recipe or a website with the information??

Hello, you’re video is super interesting. I adore nougat de Montelimar and tried to make some this evening before seeing your video. I was using the recipe shown in a book for the choclatier confiseur CAP. I’ve just tried the result, and it tastes delicious, although far too soft. Thing is, the book says “Dessécher la masse à l’aide d’un chalumeau jusqu’au gros boule.” Could you tell me what gros boule means, please.? I assumed it meant grand boule and that I had to cook the mixture to 120 C, which I did over a Bain-Marie, as I didn’t have a blowtorch, but I don’t think it can mean that at all. For one thing, i cooked it for ages and the thermometer ever went over 90 C. I gave up in the end and just poured it out to set. Hope you can help. I’d love to make it properly.

Can the glucose be substituted with corn syrup?

Hooo lala

I'm not a pastry chef, but I spent my afternoon making this and it turned out gooey like liquid taffy. The squares of nougat all melted together into one big blob by the next morning. What did I do wrong? I used the no glucose recipe with honey and dry method of melting of sugar. Thank you

Funny thing, Rice Krispies is the ad on this video. 😂😂😂

Hello, love your videos? Is there a recipe. You mention degrees but you do not mention whether It is Celsius or Fahrenheit? Or whether it’s in grams or oz or what? Please clarify!

this guy knows how to make things easy very complicated ……they are on the internet many easier ways of making it where they give you the tips in order to avoid the runny result at the end of the process .

unfortunately the entire video only has audio in the left channel

hey topcamaraman is there any bottomcamaraman too ?

Trademark introduction"Hello Everyone more videos!!!

my friend to need to specify the temperature scales

Honey from desert in Dubai? How would the bees survive in desert without flowers?

1

No audio

He has the craziness of Eden Hazard

how many grams of egg whites? did I miss it? Thought I heard it the first time.

Pourquoi réchauffez-vous la cuve avec le chalumeau? Pouvez-vous mettre des sous-titres en français? Si vous pouviez me répondre ce serait gentil de votre part. Merci.

Written recipe please

What’s the difference between this and the Italian torrone?

Hi Julien, what is your nationality please?

Easy pizzy my butt.

Why not add the honey to the sugar syrup instead of heating separate its waste of time

Tweaking…!

That kitchen is a mess! And you have to make the mise an place before record a video!