The perfect late summer amuse #shorts

[JulesCookingGlobal]

Recipe 🔥

300 grams vegetable broth
50 grams spinach
50 grams flour
50 grams rice flour
25 grams corn starch
1 egg
3 grams salt

First bring the vegetable broth to a boil and once it’s boiling add the spinach. Now directly cool this down as fast as possible. Then transfer it into a blender and blend it till smooth (this takes around 3 minutes). Then add the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. Then let it rest for at least 1 hour in your fridge. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. The pie stamp I use is from moldbrothers 🔥 Once the oil is hot gently mix it with a whisk. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till the pie tee stop bubbling. Then repeat this process with the remaining batter. Bon appetit!

[VereskVeil]

So so pretty! As always. You are my big inspiration, I'm a pastry maker, and so many things you do I know how to incorporate in my job. Thank you

[wild-eyes-channel]

Really love your videos and style of cooking! Big fan of gourmet 🤩 it’s like poetry!

[burke]

Beautiful. What are they filled with, Jules?

[JunJung]

Is full version video coming out for this recipe?

[ronbar]

So inspiring ❤ thank you for sharing.
Do you need to cool down the stamp each time?

[chareden]

You’re my world biggest inspiration. I thought that I seen and known it all until you came along. Great job Chef. Two question please, where did you got that long instrument and what’s it call

[randoward]

Chef I would like to make these thinking they would look good apple walnut chicken salad