Jules Cooking 

We’re going to make a lovely onion & mustard tart dish! It’s the fourth Christmas episode and I love this one! It’s a gluten free buckwheat tart with caramelized onion, a mustard sauce, sweet & sour pearl onions, brioche and toasted & puffed mustard seeds. The gluten free buckwheat tart shell 125 g buckwheat flour 65 g cold cubes of butter 25 g beaten egg 3 g salt 15 g water Start by pouring the buckwheat flour on your worktop and make a well in the middle. Fill it with the c

The third Christmas episode and today we’re going to make the appetizer! It’s a leek terrine with a shiso & grape broth, a capper mayonnaise and toasted leek powder covered pommes soufflés. The leek terrine 8 leeks 1 lemon 1 kombu sheet 150 g vegetable broth 2 g agar powder The leek terrine is agar based, so it’s completely vegan or vegetarian. For this recipe we need quite a lot of leeks. I use 8 leeks, but if you want a thinner terrine or an even bigger you can easily adjus

The second episode of this year’s Christmas special! It’s the final bite or amuse before we start on the courses. It’s an amuse based on salsify, coffee & pear. Super rich in flavor & lovely in texture. It’s a salsify rose that’s cooked sous-vide with coffee beans, a salsify sauce, a savory sable cookie & a fresh pear gel. The coffee oil 250 g neutral oil ( I use a sunflower oil or a grapeseed oil) 25 g coffee beans 1/2 empty vanilla pod Pour the neutral oil in a pan and heat

The first episode of this year’s Christmas special! We’re going to begin with the first bite and that’s a lovely savory scallop madeleine. It’s a batter that’s made with the scallops roe and tandoori spices and we’re going to stuff the madeleine with scallop itself. To really bring it to the next level we’re using every single bit of the scallop, so we’re going to make a glaze from the beard. I think it’s definitely one of the best things I made so far. How to open up the sca

We’re going to make a lovely chestnut & quince dessert! It’s a chestnut ganache & cremeux with a quince compote, a quince mousse, an almond chocolate crumble, a toasted chocolate glaze and a beurre noisette cake. The quince compote 6 quinces 1 lemon 230 g apple juice 230 g sugar 3 cinnamon sticks 2 empty vanilla pods This will also be the base for the mousse. Quince is a fruit related to apples and pears and it’s known for its firm flesh and tart flavor when raw. That’s why I

I’m going to teach you 5 base espuma recipes that you can easily adjust for your dishes! We’re going to make a potato espuma, a crema Catalana espuma, a yoghurt & cherry espuma, a polenta espuma and a dark chocolate espuma. The potato espuma 2 onions 3 g salt 3 big floury potatoes 700 g vegetable broth 500 g cream 35% 2 bay leaves Start by cutting the onions in half and clean them. Then slice them in thin slices. In total you need 200 grams. Now add a drizzle of oil to a pan

It’s all about passionfruit. It’s a passionfruit cremeux with a pate de bombe, an almond sponge, an almond and white chocolate praline, a runny passionfruit gel and a vanilla sable. First we’re going to make some passionfruit juice. We need this for a couple of the recipes. Cut about 30 passionfruit’s in half and empty them all on a bowl that’s covered with a sieve. After that press out the juice using a ladle. Now you could always use store bought passionfruit juice, but I f

We’re making an apple and tea tartelette. It’s an almond tartelette that’s filled with a frangipane, an apple and cinnamon compote, a whipped tea ganache, an apple mouse and a tea crumble. The apple compote 20 Janogored apples 4 star anise 6 cardamom pods 4 long peppers 3 cinnamon sticks lemon juice cane sugar The apple compote will also be the base for the apple mousse. Start by peeling the apples. I use Jonagored apples. And no, not Jonagold. Jonagored is its improved broth

It’s tart week at Jules Cooking and it’s a big one. We’re going to begin with this lovely fig and chocolade tart! It’s a chocolate sponge that’s soaked in a fig leaf syrup with a fig compote, an espresso cremeux, a chocolate & fig leaf mousse, caramelize hazelnuts and a chocolate glaze! The chocolate and espresso sponge 230 g water 80 g intens espresso 90 g cacao powder 160 g egg 300 g Greek yoghurt 200 g vegetable oil 320 g flour 500 g sugar 16 g baking powder 6 g salt Soft

We’re going to make an incredible zucchini or courgette dish! It’s a fennel & smoked ricotta stuffed courgette flower with a chanterelle...

A pigeon pithivier! First we’re going to clean some pigeons. Then we’ll use all the parts for different components. From seasoning, to...

We’re going to make a beautiful fine dining lobster pie tee. It’s a crispy lobster pie tee with a lobster salad, a green herb mayo, a...

It’s the last day of my friandise special and we’re making chocolate bonbons! I’m using a new technique to personalize my bonbons and...

It’s time for some tartelettes! After showing you how to make the perfect tartelette base we’re filling them with a muscovado flan and...

We’re going to make the perfect macarons! I’m going to show you how to make almond macarons with a cherry ganache, homemade cherry...

How to make the perfect apricot stuffed madeleines. Once baked I serve them with a beautiful creme anglaise, a match made in heaven! The...

We’re going to make some lovely lollipops that are filled with a citrus pectin and a tarragon ganache. The citrus pectin 2 oranges 2...

Let's make some beautiful choux au craquelin! First I’m going to show you how to make the perfect choux, we’re going to fill them with a...

Today is the first episode of my friandise special where I’m going to show you how to make the perfect friandises! We’re going to start...

We’re going to make an incredible KRUG champagne dessert. The flavors of the dessert are created to pair with a glass of KRUG champagne...

We're going on a little foraging trip and when we’re back in the kitchen we use those ingredients to make a lovely strawberry and lilac...

Today we're going to make a beautiful langoustine and white asparagus dish! It’s a langoustine and asparagus tartare with a langoustine...

We’re going to make a wild garlic tartelette that’s filled with braised kohlrabi, a leek cream, pickled few-flowered leek, green peas,...

It's finally time, my first video in the new studio! We’re going to make a beautiful and so delicious crab dish. First I'm going to show...