Jules Wiringa

Let’s make a champagne & caramel ganache! 🍾 Find a written recipe below and in the comments ⬇️ The ganache is a great recipe to use in desserts and pastries. I used it as a filling in a wonderful pear, champagne, hazelnut and white chocolate tart 🍐 Find a full tutorial on my YouTube channel “Jules Cooking” 🙌🏼 #julescooking #recipe Champagne and caramel ganache 🥂   100 grams of sugar 30 grams of water 120 grams of champagne 40 grams of cream 20 grams of glucose syrup 190 grams of white chocolate 50 grams of butter   Mix the sugar with the water and caramelize this on a medium high heat. While the sugar is caramelizing mix the champagne with the cream and the glucose syrup. Bring this to a simmer. When you’re happy with the caramels color slowly add the simmering champagne mixture. Keep on heating to prevent the caramel from setting. Once that’s done turn off the heat and add the white chocolate and the butter. Blend this till smooth. Be sure to keep the blender at the bottom of the pan to prevent air from mixing with the ganache. Then transfer it into a bowl and let it cool down in your fridge. Be sure to follow for more great recipes!

𝑾𝒂𝒗𝒆 𝑷𝒓𝒆𝒔𝒔𝒊𝒏𝒈 𝑲𝒊𝒕 Today, a MoldBrothers classic. We first experimented with this wave press stacking technique exactly one year ago in our @moldbrotherstestkitchen . A year later, the technique is still just as fascinating. @julescooking created crisps using celeriac, egg white, isomalt, glucose, and squid ink. He shaped these crisps using our Wave Pressing Kit and stacked them onto each other to create a mille-feuille-inspired dish. Full recipe in the comments! The Wave Pressing Kit is available in our webshop.

Let’s make a pear and champagne tart! 🍾 To celebrate the new year we’re going to make a beautiful tart with the Charlotte Mold from @moldbrotherspastry 🍐 It’s a white chocolate mousse filled with poached pear, a champagne ganache, golden madeleine, pear & long pepper cream and even more! Find a full tutorial on my YouTube channel “Jules Cooking” 🙌🏼 #recipe #partner

Olive Oil Butter 🧈 Get the Recipe on @gronda. Find the link in the bio. How do you take the delicate flavour of olive oil but add the creaminess of butter? The marriage of oil and butter seems impossible. With completely different culinary and chemical properties that causes them to split, it seems this concept is more a fantasy than a reality. Enter @julescooking and his Olive Oil Butter. With the help of cocoa butter, he manages to incorporate the essence of olive oil with butter. #OliveOil #Butter #FineDining #ChefHack #Chef #Gronda

Let’s make a bone marrow tartalette! 🦴 A great recipe with such a pure flavor, definitely a must try for 2025 🍾 Find a written recipe on my website www.julescooking.com 👌🏼 The tartelette mold I used in this recipe is from @moldbrothers find all info on their profile 🔥 #julescooking #recipe

Starting the year with a great giveaway! 🍾 To celebrate the launch of my first ever newsletter I’m giving away this beautiful Yu Kurosaki gyuto worth €385! 🔥 All newsletter subscribers will automatically participate — no extra steps needed. Click on the link in my bio @julescooking and sign up today! Twice a month, you’ll receive: • Delicious new recipes straight from my kitchen. • Exclusive cooking tips and tricks. • Behind-the-scenes content and sneak peeks. • Updates on upcoming projects, events, and more. The winner will be chosen on February 1st 2025, and notified by email #julescooking #giveaway

Let’s open up some oysters! 🦪 A skill that definitely can be helpful for the upcoming New Year’s parties! 🍾 Be sure to focus on the technique first and speed will follow. Really take your time, no one likes a badly shucked oyster 😮‍💨 Find a couple oyster recipes on my website www.julescooking.com 👌🏼 #julescooking #oyster

Let’s make aubergine & sesame beignets! 🍆 Here in the Netherlands we always make sweet oliebollen and this is a little savory twist for your new year’s celebration dinner! Such a beautiful amuse with amazing flavors and texture. The beignet is soft and fluffy on the inside and crispy on the outside 🔥 Find all the recipes on my @gronda profile “Jules Cooking” Link in my bio & story 🙌🏼 Have a great day guys! #julescooking #recipe

Merry Christmas guys! 🎄 Hope you all have a wonderful time with your friends & family ❤️ (and food, lotsssss of food!) 🙌🏼 Happy holidays #julescooking #christmas

A dish that’s great for Christmas! 🎄 Two colored pasta candies filled with quail and served with a quail sauce, fennel and a foamy beurre noisette sauce. All components are great to prep beforehand and it will just take a couple minutes to finish during the dinner 🔥 Find a full tutorial on my YouTube channel “Jules Cooking” 🙌🏼 #julescooking #recipe

New! Oyster Mushroom Tuille 🍄‍🟫   Oyster mushrooms have that elegant, shell-like shape that reminds you of an oyster or even a flower. They often grow in clusters, overlapping each other beautifully. Plenty of reasons for us to develop this realistic tuille mold!   @julescooking has created a delicious dish with ‘just enough’ A4 Wagyu and added grilled and glazed Maitake, duxelles and lovage oil to bring it all together. He made a savory mushroom tuille that perfectly complements this dish. This mold is now available in our webshop!   #MoldBrothers #JulesCooking

Let’s make oxtail beignets 🔥 Find the recipe below and in the comments ⬇️ It’s a carrot beignet that’s filled with the braised oxtail, a salted mandarin peel gel and we’re serving it with some delicious Australian black winter truffle. Find it on my YouTube channel “Jules Cooking” 🙌🏼 The beignet batter 🥕 🐂 2 big carrots (150 grams of cooked carrots 180 grams oxtail broth 2 eggs 4 grams salt 240 grams flour 30 grams corn starch First peel two big carrots and trim the sides. Then transfer them on some aluminum foil and drizzle some oil on top. Now wrap them very tightly with the foil and cook them in an oven at 180 degrees Celsius for 1 hour. After that remove the foil and let them cool down for 5 minutes. Then cut them in smaller pieces and transfer 150 grams into a measuring jar. Also add the oxtail broth, the eggs and the salt. Now blend this till completely smooth. Then mix the flour with the corn starch and while stirring also add the smooth mixture. Once it’s completely smooth directly stop mixing to prevent too much gluten from forming. Then transfer it into a syphon and charge it with two charges. Shake it well after each charge. Now let it set overnight in your fridge. Then heat up a small ladle in frying oil that’s 180 degrees Celsius. Now remove any access oil and fill the ladle halfway with the batter. Then press some oxtail in the batter and cover it with the batter. Now submerge the ladle in the oil and deep fry them till golden brown on all sides. They are best served straight away, but you can also pre make them and heat them up in the oven at 180 degrees Celsius for 3 minutes. #julescooking #recipe