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Recipe index
Every recipe and creation on Jules Cooking, on one page.
Recipes
Tomato vinaigrette
Lemon kosho
Marinaded cherry tomatoes
Mirabelle gel
Tomato oil
Tomato broth
Vanilla rice
Mascarpone espuma
Rice ice cream
Apricot dipping / glazing jelly
White chocolate and cardamom cremeux
Lemon & vanilla cake / sponge
Apricot compote
Cardamom & rice drink
Olive oil & white chocolate Bross
Long pepper gel
Oyster emulsion / mayonnaise
Puffed pearl barley
Sea Buckthorn vinaigrette
Poppy praline
Poppy marshmallow
Poppy flower sorbet
Poppy seed crumble
Poached peach gel
Poppy flower syrup
Shrimp cracker
Watermelon rind
Baileys ice cream
Confit chicken bitterballen
Chicken & Madeira sauce
Truffle chicken mousse / farce
Lobster butter
Lobster mousse / farce
Bouillabaisse sauce
Apricot gel
Basil gel
Raspberry & basil sorbet
Strawberry ice cream
Vanilla cone
Cream cheese ice cream
Duck liver cream
Duck skin crisp
Spruce tip salt
Sweet and sour spruce tips
Duck & onion sauce
Citrus gel sphere’s & orange jelly
Lemon sponge cake
Citrus & basil vinaigrette
Basil pate de fruit
White chocolate & vanilla gel
Basil panna cotta
Strawberry cremeux
Long pepper biscuit / sponge
Lilac meringue
Strawberry & lilac compote
Lilac syrup
Chocolate opaline crisp
Potato & paprika crisp
Honey tuille
Meringue crisp
Wild garlic isomalt crisp
Burnt apple cream
Burnt apple oil
Sous-vide rhubarb disc
White chocolate mousse (eggless)
Lemon thyme oil
Lemon thyme pate de fruit
Rhubarb & ginger gel
Rhubarb & sparkling wine broth
White chocolate sorbet
Tandoori sunflower seeds
Apricot & tandoori gel
Sunflower seed & carrot eclairs
Beurre noisette cooked apples
Raisin and Pedro Ximenez gel
Beef & bay leaf broth
Beef and madeira jelly
Hare sauce
Venison sauce
Shiitake cream
Baked coarse mustard
Puffed mustard seeds
Sweet and sour pearl onions
Mustard sauce
Gluten free buckwheat tart shell
Caper mayonnaise
Shiso and chive vinaigrette
Toasted leek powder
Vegan leek terrine
Creamy salsify sauce
Salsify coffee rose
Savory spelt sable
Fresh pear gel
Coffee oil
Scallop roe and tandoori butter
Scallop glaze
Milk chocolate glaze
Chocolate almond crumble
White chocolate powder
Chestnut cremeux
Beurre noisette cake
Runny chestnut ganache
Toasted chocolate glaze
Quince mousse
Quince compote
Polenta and parmesan cheese espuma
Dark chocolate espuma
Crema Catalana espuma
Yoghurt and cherry espuma
Potato espuma
Runny passionfruit and vanilla gel
Vanilla sable
Almond sponge
Passionfruit cremeux
Almond frangipane
Tea crumble
Whipped tea ganache
Apple mousse
Apple compote
Chocolate glaze
Bergamot cremeux
Chocolate sable
Chocolate and fig leaf mousse
Fig compote
Espresso cremeux
Chocolate and espresso sponge
Chantarelle and courgette rouleaux
Vadouvan oil
Smoked ricotta stuffed courgette flowers
Marinated courgette balls
Cevenne onion cream
Watercress coulis
Miso & celeriac cream
Pigeon heart seasoning
Pigeon liver sauce
Choron sauce
Kumquat gel
Chives & parsley mayonnaise
Lobster and marigold powder
Lobster pie tee
Whiskey caramel ganache
Whiskey & tailed pepper pectin gel
Macadamia tartelettes
Cherry chocolate
Macarons
Fig leaf pate de fruit
Cherry ganache
Vanilla sauce
Tarragon ganache
Citrus pectin gel
Choux au craquelin
Spreadable dough
Coffee ganache
Salted cardamom caramel
Lemon & champagne soufflé
Elderflower cream
Elderflower broth
Elderflower & honey gel
Lemon chiboust
Elderflower mousse
Toasted brioche praline
Confit lemon peel jam
Toasted brioche chocolate
Elderflower cheong
Pickled pine blossoms
Strawberry gel
Baba au rhum
Yoghurt mousse
How to prepare langoustines
Langoustine bisque & sauce
Shallot vinaigrette
Leek cream
Wild garlic tartelette
Herb tuille
Seaweed coral crisp
Crab salad
Crab flan
Crab mayonnaise
Crab reduction
Puff pastry
Coffee caramel ganache
Mango gel
Whipped cardamom ganache
Truffle sauce
Truffle vinaigrette
Truffle ice cream
Preserved truffles
Madeleines
Pear and long pepper cream
Long pepper praline
Pear and champagne gel
Champagne and caramel ganache
Poached pear
Dark miso pie tee
Green herb pie tee
Thai coconut foam or espuma
Ginger and lime gel
Mussel pie tee
Thai mussels
Pigeon bitterballen
Buckwheat tuille
Crispy puffed buckwheat
Pigeon & buckwheat sauce
Pigeon liver and heart cream
Bone marrow tartelette
Scallop tartelette
Carabinero tartelette
Caramel and chocolate tartelette
Apricot & carrot tartelette
Antioxidant marinade
Plum and green tomato gel
Tomato & fig leaf broth / vinaigrette
Potato puree
Pommes soufflé
Pommes fondant
Pommes dauphine
Pommes paolo
Pistachio praline
Edible oyster shell
Samphire vinaigrette
Oyster cream
Quail sauce
Two layered pasta
Beurre noisette beurre blanc
Elderflower ice cream
Elderflower syrup
Sweet tartelette
Strawberry & elderflower broth
Elderflower gel
Lemon & vanilla cream
Verbena & basil sorbet
Avocado cream
Fish ceviche
Crispy fish skin
Lime & jalapeño gel
Onion taco
Sweet and sour shallots
Wild garlic and cod sauce
Wild garlic focaccia
Sous-vide cod
Pickled wild garlic flowers
Vegan buttermilk sauce
Vegan wild garlic mayonnaise
Wild garlic oil
Tarragon vinaigrette
Macadamia nut crumble
Fresh umami tapioca pearls
Pink pepper mayonnaise
Muscovado tuille
Muscovado flan
Rhubarb Pedro Ximénez gel
Magnolia ice cream
Blood orange & ginger gel
Chocolate and caramel tartelette
Blood orange and vanilla cake
Celery gel
Yoghurt cream
Celery tartelettes
Mushroom brioche
Deep fried crispy cappers
Onion & madeira glaze
Potato & garlic foam
Cured mushroom egg yolks
Smoked or BBQ oil
Beetroot cream
Beetroot rose
Venison & gingerbread sauce
Basic sweet & sour
Butternut squash & orange cream
Vadouvan sauce
Barbecued langoustine head oil
Chives oil
Seaweed crisp
Tiger milk ceviche
Coffee creme brûlée
Coffee & hazelnut crumble
Coffee bean sugar shell
Coffee meringue
Yuzu gel
Espresso ice cream
Corn cream
Crispy and golden polenta
Corn husk and lovage oil
Farce stuffed corn
Creme de volaille & corn sauce
Almond & white chocolate praline
Sable tartelettes
Banana cream & compote
Salted caramel
Passionfruit and vanilla gel
Vanilla crumble
Passionfruit cream
Passionfruit meringue
Pornstar martini sorbet
Chocolate panna cotta
Basic tuille
Pine tree tuille
Savory beurre noisette tuille
Black garlic tuille
Savory hazelnut crisp
Chocolate & coffee cremeux
Black olive tuille
Fig leaf tuille
Savory pumpkin cremeux
Mushroom cracker
Green herb flan
Butternut squash buñuelo
Cauliflower & lime leaf cream
Fish farce
Foamy tom yum sauce
Tomato & star anise granite
Basil oil
Marinated cherry tomatoes
Bisque hollandaise
Chili oil
Caramelized onion broth
Chanterelle cream
Green licorice oil
Raspberry meringue sticks
Peach jelly
Vanilla and cardamom cream
Raspberry gel
Almond or Amaretto chiboust
Feulletine crisp
Amaretto ice cream
Poached peaches
Almond tuille
Beetroot pie tee
Spinach pie tee
Mandarin peel gel
Black truffle cream
Bell pepper pie tee
Chocolate and cherry cream
Dark chocolate mousse
Chocolate vanilla powder
Chocolate & cherry tuille
Cherry gel
Dashi beurre blanc sauce
Pistachio crumble
Chocolate brush
Apple & ginger gel
Baileys cremeux
Green herb puree or coulis
White onion cream
Buckwheat tartelette
Pistachio nut butter
Black sardine tuille
Sardine cremeux
Fig leaf oil
Bell pepper emulsion
Savory ponzu meringues
Ponzu jelly
Ponzu
Lovage oil & emulsion
Chicken skin crispy
Green pea tapenade
Lovage crumb for a crispy crust
Green pea and wild garlic cream
Magnolia cheong, a korean style syrup
Hackberry blossom emulsion
Blossom white chocolate galettes
Hackberry blossom oil
Chocolate tuille
Dark chocolate sorbet
Lemon balm gel
Sous-vide rhubarb
Hazelnut crumble
Dark chocolate cremeux
Rhubarb & magnolia broth
Double layered honey tuille
Honey & tea pastille
Honeycomb
Yoghurt & honey foam
Almond praline
Fermented juice hollandaise
Green leek and dill coulis
Scallop roe crisp or cracker
Tempura Shiso leaves
Fermented leek cream
Runny passion fruit yolks
Puffed quinoa
Magnolia beurre blanc
Raw egg yolk cream
Goose liver cremeux
White chocolate mousse
Fennel and apple broth
Green pea flan
Rhubarb broth
Yoghurt mousse
Onion tuille
Blackberry & caper leaf cremeux
Mandarin cremeux
Jerusalem artichoke crisps
Two colored meringue
Vanilla chiboust
Lemon peel tuille
Vanilla ice cream
Lemon powder
Confit lemon peel interior
Sweet lemon gel
Confit duck leg with pistachio
Brioche feuilletée
Blackberry pate de fruit
Lime powder
How to prepare cockles
Lime gel
Furikake buñuelo
Orange peel cream
Smoked beurre blanc
Salt crust baked carrots
Crispy carrot leaves
Mushroom duxelles
Dulcey de leche jelly
Dulcey de leche cremeux
Chocolate feulletine
Sable biscuits
Chocolate & whiskey cream
Caramelized pear and whiskey gel
Pear and cardamom sorbet
Egg yolk cream
Sweet & sour mustard seeds
Mushroom & madeira gel
Mushroom tartelettes
White chocolate brownie (blondie)
Strawberry and champagne gel
Strawberry mousse
Foamy sherry sauce
Black truffle coulis
Green herb oil
Parsley sauce & oil
Savory kale meringue
Kale flan
Bacon cream/emulsion
Salted caramel ganache
Caramelized peanuts
Whipped vanilla ganache
Raspberry gel
Hay cream
Duck sauce
Lobster hollandaise
Lobster butter
Butternut squash cream
Black tuille
Creations
Apricot dessert
Sea Bass & Sea Buckthorn Berry Dish
Poppy flower & seed dessert
Gambero Rosso & Watermelon Amuse
My 25 Essential Kitchen Tools
Chicken, Truffle & Pommes Paolo
Lobster, Zucchini & Bouillabaisse Dish
Five Iconic Popsicles!
Mussel dish with Jeroen Achtien **
Dry aged duck & Spruce tip dish
Citrus & basil dessert
Strawberry & Lilac tart
Magnolia & Almond Easter Dessert
5 crisp recipes
Langoustine & Trotter with Tom Aikens
Rhubarb & white chocolate dessertÂ
Carrot & sunflower seed eclairsÂ
Hare & Beetroot dish
Beef & Madeira layered terrine / marbre
Venison Farce Wellington
Onion & Mustard Tart with Brioche and Mustard Sauce!
Leek terrine with shiso & grape
Salsify amuse
Scallop madeleine amuse
Chestnut & quince dessert
5 espuma base recipes
Passionfruit tart
Apple & tea tart
Fig & chocolate tart
Courgette & Vadouvan dish
Pigeon pithivier
Lobster Pie TeeÂ
Whiskey & tailed pepper chocolate bonbonsÂ
Poached peaches & muscovado tartelettes
Cherry & fig leaf macarons
Apricot stuffed madeleines
Tarragon & citrus lollipops
Choux au Craquelin with caramel crémeux and Japanese wineberry
Salted caramel stroopwafelÂ
Krug Champagne dessert
Strawberry & baba dessert
Langoustine & white asparagus dish
Green pea tartelette with wild garlic and pickled few flowered leek
Crab salad with a herb crisp
German Inspired Detroit Style Pizza
Caramel & mango millefeuilleÂ
Truffle & celeriac risotto
Champagne & pear tart
Toasted white chocolate & mandarin dessert
Thai mussel pie tee
Vongole pie tee with fennel & white onionÂ
Pigeon & Buckwheat dish
6 savory & sweet tartelettes
Green tiger tomato & plum appetizerÂ
My 5 favorite potato recipes!Â
Crispy Oyster Crustade Amuse
Quail pasta with beurre noisette beurre blanc
Wasabi & green pea Buñuelos
Wild strawberry & elderflower dessert
Fish Tacos My Way
Wild garlic focaccia with a cod sauce
Wild garlic & cashew nut vegan appetizer
Coxinha with pink pepper & chicken skin
Magnolia & rhubarb dessert
Blood orange & chocolate dessert
Celery & caviar tartelette
Maitake & potato dishÂ
Venison & beetroot dish
BBQ langoustine & butternut squash dish
Scallop ceviche amuse
Apple pie with frangipane
Espresso Martini dessert
Chicken & Corn Dish
Banoffee pie tartelette
Pornstar Martini dessert
Brill dish with a tom yam sauce
Tomato & basil dessert amuse
Lobster & zucchini dish
Fine dining gnocchi dish!
Peche melba 2.0 dessert
Oxtail beignets with truffle & salted mandarin
Amuse with oxtail, pommes soufflé & baba
Bell pepper pie tee amuse
Cherry and chocolate dessert
Confit yellowtail with dashi beurre blanc & oyster
Baileys, caramelized white chocolate & pistachio dessert
Onion & lovage cone and a artichoke & pistachio tartelette
Sardine, tomato & fig leaf dish
Yellowtail kingfish with ponzu & chicken skin
Smoked pork belly with lovage crumb and green peas
Cooking with blossom! 7 recipes & techniques
Rhubarb & chocolate dessert
Honey dessert!Â
Scallops & leek dishÂ
Passionfruit & white chocolate egg dessert
White asparagus with stuffed morels & a magnolia beurre blanc
How to make the perfect pommes soufflé
Cooking with two Michelin star chef Jeroen Achtien
Amalfi lemon & vanilla dessert
Confit duck leg with brioche feuilletée
Crispy cockle buñuelo & fennel amuse
Salt crust carrots & smoked beurre blanc dish!
Pear & chocolate dessert
Mushroom & truffle tartelette
5 layered valentines dessert
Wild sea bass & black truffle dish
Crispy potato & caviar dish!
Kale meringue with confit shallot & crispy bacon
Chocolate bûche
Cooking with two Michelin star chef Kirk Westaway**
Christmas tree dessert
Pigeon dish with hay cream!
Butter poached lobster dish
Vegan braised leek dishÂ
Smoked eel beignets
Mandarin & vanilla dessert
Parmesan lasagna dish
Kimchi & shortrib dish
Blood orange & white chocolate dessert
Braised oxtail with crispy autumn leaves
Mussel & crispy onion cilinder bite
Swiss mountain dessert
Dover sole & truffle dishÂ
Finding truffles and cooking gnocchi with quail and porcini
Crab taco bite
Savory carrot cake dish
Sunflower & chocolate tart
Tartelette with polenta foam & lime gel
Chocolate & hazelnut praline tartelette
Glazed watermelon dish with rind compote
Braised veal or beef cheek with artichokes and lovage
Lobster tortellini dish
White chocolate & fennel dessert
Chicken cooked in brioche bread
Gâteau opéra 2.0
My 5 favorite savory tartelettes or tart shells
Fine dining beetroot & strawberry dish
Kumquat & muscovado dessert
Fine dining dish with only 1 ingredient! Chickpea edition
Picking seaweed and cooking it with brill & cockles
How to debone a quail and make a roulade or ballotine
Cherry dessert amuse
Langoustine dish | Bisque, flan, tartare and pan fried
Blackberry & basil dessert
Red mullet ceviche dish
Savory scallop soufflé
Raspberry & hazelnut tart or tartelette
Tomato dish
Champagne & raspberry Michelin dessert
Glazed short rib with shallot & brioche
Vegan radish & purple shiso meringue amuse
Green asparagus & pie tee dish
Two flavored pate de fruit
Hazelnut praline & Baileys ganache
Raspberry macarons
My favorite nougat recipe
Hibiscus lollypopsÂ
The perfect chocolate bonbons
Canelé de Bordeaux
Oyster with a dashi beurre blanc & chicken skin
White asparagus with stuffed morels and a smoked beurre blanc
How to make basic stocks or broths every chef uses
Crab salad with magnolia and sorrel
Rhubarb & strawberry dessert
Flat iron steak with the best potato!
Artichoke with wild garlic and pistachio
Oxtail gyoza dish
Brown butter fried cauliflower dish
Nori & wasabi buñuelo / waffle
How to make the ultimate vegetable cream
Kinder Bueno Dessert
Fine dining dish with only one ingredient! Carrot edition
Cacao bean to chocolate dessert
Baked pear with Jerusalem artichoke
Chicken skin waffles
Crispy & juicy pork belly with cabbage & miso
Goose liver cremeux with fermented blackberries
Dutch shrimp dish with brandade and crispy bacon
Vichyssoise dish
Langoustine cone amuse
Chicken roulade or ballotine
Passionfruit & jerusalem artichoke millefeuilleÂ
Dutch shrimp amuse
Fine dining corn dish
Chocolate Christmas ball dessert
Honey glazed duck breast with the best potato ever!
Scallops with Jerusalem artichoke and lovage
Steak tartare with truffle
Crab salad tartelette amuse
Baileys & chocolate tartelette
Red mullet with a bouillabaisse and carrot
Fine dining snicker dessert
Honey & sage amuse
Sticky butternut squash beignetsÂ
Cod dish with mushroom & a tapioca crisp
Chocolate & banana dessert
Thyme canelé amuse
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Business
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