Perfect pear & chocolate dessert! Fine dining pastry recipes

Рет қаралды 47,048

Жыл бұрын

Hey guys! Today we’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
/ @julescookingglobal
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇩ The full ingredient list & written recipe:
↪ www.julescooking.com/single-p...
↪ www.julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ www.julescooking.com
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
My kitchen equipment ⇩
⇨ Spiralizer machine amzn.to/3Xu64lD
⇨ Ice cream machine amzn.to/3PAC7wj
⇨ Japanese sheet slicer amzn.to/3PCcN9b
The vegetable sheet slicer USA link: amzn.to/3PCcN9b
EUR link: amzn.to/3IQ9SHO
Small food processor USA link: amzn.to/3dq849n
EUR link: amzn.to/3zadkrF
Big food processor USA link: amzn.to/3orftf1
EUR link: amzn.to/3eBQZtD
Favorite saucepan USA link: amzn.to/3lEutEx
EUR link: amzn.to/3FJjUrK
Japanese mandoline USA link: amzn.to/3ovZD2R
EUR link: amzn.to/32xW0Bb
Microplane grater USA link: amzn.to/3dpDVXJ
EUR link: amzn.to/3pB9jcP
My palette knife USA link: amzn.to/3wkwKZC
EUR link: amzn.to/3mDPkIw
KitchenAid stand mixer USA link: amzn.to/3otqigv
EUR link: amzn.to/3sNs1jl
Wüsthof chef’s knife USA link: amzn.to/3GexP8U
EUR link: amzn.to/3ExTo3a
3500 watt induction USA link: amzn.to/3c18EKh
EUR link: amzn.to/3c18EKh
Round cutter set USA link: amzn.to/31EkZll
EUR link: amzn.to/3pzHzFs
Hand blender USA link: amzn.to/3xZMSQZ
EUR link: amzn.to/3FFvAf8
Wüsthof sharpening steel USA link: amzn.to/303iOaO
EUR link: amzn.to/3JoRPrY
The sous-vide bath USA link: amzn.to/3DwAuJk
EUR link: amzn.to/3FJlVUQ
My brush machine USA link: amzn.to/3Dvk2cg
EUR link: amzn.to/3EFOKA2
Black Le Creuset pan USA link: amzn.to/3zobJ1w
EUR link: amzn.to/3HwQOwf

Пікірлер: 89

@bottippnorway3671 7 ай бұрын

We can all learn from each other! So i would actually turn the pear peel into a caramellized pear skin. You just dip the peels into sugar and maybe caradmom on both sides. then bake them in the oven for around 12-16 minutes at 180. And then you have a crunchy element and dont waste anything 😁🍐

@marcmoore6730 7 ай бұрын

Nice 👌

@bottippnorway3671 7 ай бұрын

@@marcmoore6730 Thank you! :D

@danielleshelbourne220 5 ай бұрын

What a great suggestion! 🍐👏

@bottippnorway3671 5 ай бұрын

Thank you very much! ☺@@danielleshelbourne220

@addysbeeandgarden320 10 ай бұрын

I appreciate the precise measurements given! So many do not understand that baking is precise and requires a really good scale! Thank you!

@andrewmcallum 3 ай бұрын

As a pastry chef myself I enjoy seeing your creations and this one looks lush . Great flavour combinations you can’t go wrong with pear chocolate Cardamon and whiskey …..nice !!

@louigee9454 Жыл бұрын

Hello Jules I love your videos so much. Your information and techniques are really valuable. Could you make a series in which you could explain in detail, why you add certain ingredients in your recipes and how they improve your dishes. Iam thinking of things like Glucose syrup, Agar Agar, Xanthan etc. Basically things or techniques like (working with dry ice to create a powder) that you learned while working amongst the best. Thanks for the amazing content.

@kennethlin5449 Жыл бұрын

I think explaining the backstory/inspiration behind a dish would be very neat too!

@JulesCookingGlobal Жыл бұрын

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

@MattiaRepetto1 Жыл бұрын

As chef who hate pastry I have to tell you.... Your dessert are going me crazy and I wanna try a lot of the dishes you made in my style ..but thank for your inspiration (sorry for bad English)

@JulesCookingGlobal Жыл бұрын

Thanks a lot Mattia! Glad you got inspired 🙌🏼

@ronbar9793 Жыл бұрын

You are so creative! Pure art. Thank you for sharing

@JulesCookingGlobal Жыл бұрын

Thank you! You're really kind!

@slicksmick89 Жыл бұрын

Wow. This looks fantastic. Love your creativity

@tonyg168 Жыл бұрын

Keep it up man! you’re doing a great job. As a chef for 25 years I still love learning a new technique or trick. And always get one or two from your vids . You will hit 1 million by the end of the year !!!!!

@meichingchou 6 ай бұрын

Thank you for sharing your skills and recipes❤

@vyacheslavalexsandrovich1261 Жыл бұрын

Your creativity is so inspiring. Thank you for your work, for your recipes. Thank you for sharing with them. I will definitely repeat it and tell you how it turned out😋

@BakeSomeoneHappy Жыл бұрын

Hello Jules! I came across your instagram and have admired the videos ever since! I must say I will never understand why there are no million of views under this videos YET! I'm off to watch the rest of the amazing videos, thank you for what you do in here!!!!

@morriskoppenaal8384 Жыл бұрын

Lekker man jules! koning ben je! wat een chef!

@JulesCookingGlobal Жыл бұрын

Thanks! Super aardig!

@michailpapafilis4509 Жыл бұрын

Amazing 😮❤

@KrommeStaaf Жыл бұрын

Weer een prachtig recept. Ik word hier blij van! Kijk nu alweer uit naar de volgende video.

@JulesCookingGlobal Жыл бұрын

Dankjewel! Super leuk om te horen

@ZenoDiac Жыл бұрын

Looks amazing, Jules. Kan nie wag om dit te probeer nie!

@danielleshelbourne220 5 ай бұрын

Holy mother of god Jules! This is insane, I’m dying. 😋

@Yugnav88 Жыл бұрын

This sounds and looks amazing! As a whiskey lover, I have to try this one day. Agreed, this is more than just a toetje haha

@thatsanyvanhluanglath1951 Жыл бұрын

Wow... Impressive 👍

@isairaramirez1141 Жыл бұрын

Amazing ❤

@JulesCookingGlobal Жыл бұрын

Appreciate it Isaira!

@johnskogen9682 Жыл бұрын

It´s amazing🎉

@JulesCookingGlobal Жыл бұрын

Thank you John!

@ashleymarshall650 Жыл бұрын

Thanks!

@JulesCookingGlobal 4 ай бұрын

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

@tomastomas3209 Жыл бұрын

Amzing recepies from the best him self Love frol Portugal

@JulesCookingGlobal Жыл бұрын

Appreciate it Tomas! Glad you like it

@Chef_Fintan Жыл бұрын

Great videos Jules! I am learning new techniques which I use to show my students what can be done to elevate their plates with the different techniques. How many portions could I serve with this recipe?

@beaudinekurstjens8357 Жыл бұрын

Looks amazing! I was wondering how many servings the recipe provides? I can't find it anywhere and would like to know if I need to adjust the ingredients.

@davidtait2758 Жыл бұрын

Thanks again for some more amazing content! If you have a thermomix I'd love to see some more uses for it! As I currently only use mine for ice cream bases 😄

@JulesCookingGlobal Жыл бұрын

Thanks David! I don't really like thermomix... haha breaks down so fast and their service is so bad... Worked with them at multiple restaurants, but it's just not made for the restaurant industrie. More for homes. I love using robot coupe! Bit pricier, but 100% worth it

@MrChefgiannis Жыл бұрын

Jules finally you have right about creeam diplomat.

@emanspi Жыл бұрын

You’re a genius!

@JulesCookingGlobal Жыл бұрын

Thank you so much Emanuel!

@user-bv9mo2wx8t 10 ай бұрын

Thank u so much for beautiful an Amazing recipes ♥️ May I know how long can keep the pear gel in fridge?

@ivanasenov6439 Жыл бұрын

❤❤❤👏👏👏 Another amazing recipe which definitely will be tried Thank you Chef 🙏 Can I just ask this ingredients mentioned in the recipe are for how many portions please ? I really will appreciate this info 🙏 Thanks again and keep up the great content Chef ❤

@ashleymarshall650 Жыл бұрын

Hey Jules , as every another great recipe . Just wanted to ask which make your small blender / grinder is . I can't find one that is very powerful. Cheers Ash

@julian3274 Жыл бұрын

Legeend inspirerend

@JulesCookingGlobal Жыл бұрын

Thanks Julian!

@gijsvandegeijn4805 7 ай бұрын

Deze ga ik zeker uitproberen! Met hoeveel servings moet ik rekening houden? zodat ik het receptuur hierop kan aanpassen.

@MoisesDanielJordan Жыл бұрын

May I ask, is agar agar preferred over gelatin for fluid gels? And why? I'm guessing melting temperature, but wouldn't that also affect mouthfeel? Thanks! Great dish as usual.

@ahmederfan1937 Жыл бұрын

Amazing dessert love all ingredients. What can i substitute whiskey? Thanks

@JulesCookingGlobal Жыл бұрын

Thank you! I would then season with a apple cider

@ahmederfan1937 Жыл бұрын

@@JulesCookingGlobal thanks alot

@prokolgotky 10 күн бұрын

👍👍👍

@clasifi1 Жыл бұрын

Finally ! some love for whisky ! Looks delicious as usual. @1:01 kinda surprised here to be honest...sorbet stabilizer can be replaced by xanthane ? Wish i had known this sooner. @1:35 for the pear/whisky gel, do you have any particular brand in mind ? is the intention to give it a smokey or woody aroma ? At first glance, this desert looks "simple"... But sometimes simplicity can also be complex. Kinda sounds like a contradiction but when i look at all the work you've done on this one, all i have to say is bravo !... Amazing work Jules !

@jeremydelacroix8690 Жыл бұрын

Yeah the main question here .. should we opt for a very smokey whisky like a laprhoaig triple wood, or something more neutral?

@JulesCookingGlobal Жыл бұрын

Well sorbet stabilizer works best, but if you don't have it using Xanthan gum is still better then nothing 😅 I used quite a smokey whiskey, but that really depends on the flavor you want. If you want a less intense flavor I would use a more neutral one

@JanPierewiet Жыл бұрын

Great video! I see you use both gelatin and agar powder. Is there a specific reason for when you use one over the other for certain applications?

@gab.lab.martins Жыл бұрын

Gelatine and agar have very different properties. Gelatine melts at body temperature (i.e. "melts in your mouth"), whereas agar never melts once it cools down and gels. There are thermoreversible plant-based gels, such as Pectin LM, but agar, gellan, and most carrageenans are not, and thus are suitable for both hot and cold fluid gels.

@JulesCookingGlobal Жыл бұрын

I use the gelatin for a jelly texture and the agar to make it more stable. You want a jelly that's stable, but also breaks down without any trouble. Otherwise it's not nice at all

@ProfessorEE 9 ай бұрын

When you use gelatin, what power? Gold?

@daliescha08 6 ай бұрын

How many servings does the recipe make ?:)

@TheOskarniss Жыл бұрын

IF i were to use this sorbet on a Pacojet Jules. would u change anything?

@JulesCookingGlobal Жыл бұрын

No, I would keep the same recipe 🙌🏼

@shadowremorse Жыл бұрын

jules, whats the plastic foil you use to line the tray for cremau

@JulesCookingGlobal Жыл бұрын

In the Netherlands we call it "Slagersfolie"

@mortenfrederiksen3063 11 ай бұрын

Great video and inspired dessert. Do you have any good idea’s which drink you would pear with this dish (pun intended:) ) ??

@mattia_carciola Жыл бұрын

Condensed milk is pretty difficult to find here, do you have a specific recipe from whole milk? I always end up with a gritty result, not as smooth as the one from condensed milk, which splits after a while and doesn't even have the same sticky shiny texture :(

@JulesCookingGlobal Жыл бұрын

I would then make a caramel from sugar instead of milk

@mattia_carciola Жыл бұрын

@@JulesCookingGlobal oh, ok. What if the goal is actually making dulce de leche?

@StiluRilu Жыл бұрын

Bro i need 1 month to finish this dessert?😅

@salut4396 Жыл бұрын

What can I use instead of whisky

@JulesCookingGlobal Жыл бұрын

Apple cider would work great as well 🙌🏼

@salut4396 Жыл бұрын

Where can I buy the Magimix 11680 Gelato Expert in the US?

@JulesCookingGlobal Жыл бұрын

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

@salut4396 Жыл бұрын

@@JulesCookingGlobal I found that it’s not available in my country. How can I buy it

@JulesCookingGlobal Жыл бұрын

That’s to bad… maybe order in the UK and then let it ship to the US?

@Ebdain787 Жыл бұрын

Dang, Jules. How many hours should I set aside?

@JulesCookingGlobal Жыл бұрын

Haha it takes some time, but there's also a lot of resting time

@zahranaiser177 Жыл бұрын

How can I get recipe it's writing?????

@JulesCookingGlobal Жыл бұрын

Find a written recipe on my website www.julescooking.com 👌🏼

@ikvangalen6101 Жыл бұрын

No comPEARison! Great! Again!

@JulesCookingGlobal Жыл бұрын

😂😂 Pear for life

@sedinal Жыл бұрын

Baas!

@r25012501 Жыл бұрын

boiling a can of condensed milk is not that good of an idea, the can used to be made so you could do this but in most countries now we use a laminated can which means the inner can have a plastic film on the inside subjecting the can to boiling can release some of the components while most manufactures will use BPA free plastic laminate substrates some do not (BPA in foods is illegal in specific concentrations in food in the EU) so this little trick he's doing could land you in some hot water in another sense, as well as it might give a plastic taste taint to the caramel you make in the process.

@franciscolabarere1097 Жыл бұрын

that is not dulce de leche :(((((((

@saraandstuartshannon2160 6 ай бұрын

You just lost me with such a massive amount of sugar. Things don’t need to be that bad to be palatable. This is pure laziness to use such a high processed ingredients