Jules Cooking 

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...

BORA invited me to cook in their Flagship store in Germany and challenged me to make pizza my way! Because I was in Germany, I wanted to...

We’re going to make a beautiful and so delicious millefeuille! First I’m going to show you how to make your own puff pastry and we’ll...

We’re going to make a super nice truffle & celeriac risotto dish. It’s a great risotto recipe that works super well to prep and finish...

We’re going to make a beautiful champagne and pear tart! It’s a white chocolate mousse filled with poached pear, a champagne & caramel...

We're going to make a lovely acorn dessert. It’s a mandarin peel gel with a toasted white chocolate ice cream, a toasted white chocolate...

We're going to make a lovely mussel pie tee bite! First we’re going to cook some mussels and use the cooking liquid to make a really nice...