A strawberry tart! 🍓 Strawberries are finally back in season so I thought it would be the perfect occasion to make this wonderful strawberry, lilac & long pepper tart 🙌🏼 Find a full tutorial & all the recipes on my YouTube channel “Jules Cooking”. To shape the meringue I used the new Nitro Meringue Stamp from @moldbrothers 🔥 Find more info on their website and find a link in my story #julescooking #moldbrothers #partner
Comment “Recipe” Below 👇
A great dish is never just about one flavour. Chef @julescooking breaks down how to balance fat with freshness, build layers of texture, and use temperature as a creative tool — all through a single short rib dish. From a balsamic vinegar glaze to a parmesan crumble, maitake mushrooms, and a cherry gel that brings everything back into balance, every decision has a reason.
New Class on @gronda
Comment “Jules” and we’ll send the class straight to you!
What makes a great dish? Chef @julescooking breaks down the full creative process — from finding inspiration in memories, ingredients, and the natural world, to sketching ideas, building flavour, controlling costs, and defining a plating style that is entirely your own. This is not about following recipes. It is about learning to think and create like a professional chef.
New Class on @gronda
Find the link in the bio.
Great dishes are not accidental. They are designed. In his new Gronda masterclass, Chef @julescooking shares the complete process behind creating a dish from idea to final plate. Learn how to develop your creativity, use tradition as a foundation for innovation, manage food cost without sacrificing quality, portion with precision, choose the right plate, and plate with intention and confidence.
A tomato kimchi tartelette! 🍅 Here in The Netherlands it’s all about green peas, asparagus, wild garlic and other lovely spring vegetables. But these France tomatoes are also in season and the quality is incredible! The flavor, taste and texture are really on another level 🔥
After making a clear tomato broth I reduced it to use as a tomato jelly and as a base for a tomato tartelette. The solids I had left after making the clear broth I used to make a tomato kimchi and the flavor was amazing!
To bake the tartelettes I used the ribble mold from @moldbrothers 🙌🏼 and find all the recipes tonight on my @gronda profile “Jules Cooking” and I’ll also upload it for my YouTube members 🔥 #julescooking #recipe
Let’s make scallop madeleines 🔥 Last year I created these lovely savory madeleines and I love them as a bite or amuse! The batter is made from a roe & tandoori butter and filled with a pan fried scallop filling 👌🏼 The filling is frozen to insure it doesn’t overcook while baking the madeleines. Find a full tutorial on my YouTube channel “Jules Cooking” and find a written recipe on my website 🙌🏼 #julescooking #recipe
Chocolate opaline crisp recipe!🍫
I love this one! It’s super delicious and the texture stays very crispy even after leaving it out for a couple of hours 🔥 Find a full tutorial on my YouTube channel “Jules Cooking” 🙌🏼
100 grams of glucose syrup
200 grams of fondant
2 grams of salt.
150 grams of dark chocolate
My kitchen is always my favorite place of the house and the place I spend most of my time 👌🏼 When I moved out of the old kitchen into my new studio I wanted to build I place I had this feeling as well and the guys from @thekitchenartstudios were the best partner to realize this! The kitchen is the perfect balance of comfort, beauty and organization. I have more then 16 drawers, all optimized for organization and everyday I benefit from their incredible design. I love the wood look with the natural stone and appliances, everyday it makes me smile when I walk through the door 🍾
In our next collab posts @thekitchenartstudios and I will dive more into designing your dream kitchen, so be sure to follow us both! 🔥
https://thekitchenartstudios.nl/samenwerkingen/jules-cooking/
#julescooking #TheKitchenArtStudios #partner
New – Circle Platform Mold
The Circle Platform Mold is perfect for dosing sauce on the plate and is especially suited for dishes with a more spacious plating style. With its fully enclosed base, every element releases cleanly and keeps its shape, plate after plate.
@julescooking made a green asparagus dish with a laurier flan base, pickled onions, and an asparagus chive sauce. You can find the full recipe on his Gronda profile, and the Circle Platform Mold is available in our webshop!
#moldbrothers #julescooking
Magnolia cremeux recipe 🌸 I love this recipe because it’s a great base recipe for other flowers, blossoms and herbs. This one works great with elderflower too, so be sure to save it for your next menu 🙌🏼
150 grams of cream
100 grams of milk
15 grams of sugar
50 grams of magnolia flower paddles
1 leaves or 1.6 grams of gelatin
40 grams of egg yolk
10 grams of corn starch
100 grams of white chocolate
First mix 150 grams of cream with 100 grams of milk and 15 grams of sugar. Bring this to a simmer. Meanwhile clean some magnolia flowers. You want 50 grams of flower paddles. Submerge them in the cream mixture, cover it and let it infuse overnight in your fridge. The next day first soak 1 leaves or 1.6 grams of gelatin. Then pass the magnolia liquid through a fine sieve and use a spoon or ladle to press out any liquid. Add 40 grams of egg yolk with 10 grams of corn starch and while stirring bring this to a low simmer. This is the consistency we’re looking for. Then turn off the heat and dissolve the gelatin. Also add 100 grams of white chocolate and blend it till smooth. Now pour it into a piping bottle and fill your desired mold. I used it as a filling to make this lovely egg dessert with an orange and almond yolk. The yolks are pressed in the cremeux before filling it all the way and then freezer it till solid. Once frozen you can remove them from the mold and serve it defrosted. Find all the recipes on my YouTube channel “Jules
The perfect Easter dessert! 🐣 To celebrate Easter I created this lovely magnolia & almond dessert🐰 It’s a chocolate egg filled with a magnolia cremeux, an orange amaretto gel and an almond honey praline. The egg is placed on a toasted white chocolate birds nest with an almond cake and a magnolia creme 🙌🏼 Find all the recipes tomorrow on my YouTube channel “Jules Cooking”
The egg mold and stamp are a custom project by @moldbrothers 🔥 #julescooking #moldbrothers
