I remember making marshmallows in CA school as one of our first assignments. Chef chose it to prove a point that if we've never had anything but store bought products then we've basically never had the actual food item. She wasn't wrong - the difference between homemade and jiffy is pretty much indescribeable. The only thing a store bought marsh has in common is the name; as is the case with any store-bought product and the real deal (aside from maybe phyllo dough, the store bought stuff is actually very good).
Merci pour partager. J'ai fait des guimauves pendant des années mais je vais sûrement tester votre méthode. Bravo pour votre travail et mes meilleurs voeux depuis le Costa Rica!
Hi Bruno, there are some marshmallow recipes which don't use egg whites. What is the purpose of using egg whites in your recipe? What would be the difference between using and not using egg whites?
Bruno you deserve a TV show..no doubt,here in Ecuador(Quito) we have French pastry master Cyril P. but you are just amazing.Thanks for sharing your knowledge with all of us!
Bruno is the best. So alive and excited about what he makes. Also, even if hes making a super difficult fancy dish or desert, he's relatable and down to earth(and funny!). Keep up the good work! I've yet to try any of the recipes out of a little intimidation but i will do soon. If you're reading this, Thank you!
Great inspiration of "sandwich version" adding extraordinary As great to try difference between "home made" and looking forward to send you at least picture of my "marschmeloun prototype baby"
Amazing as always.I would like to try this recipe chef and I have a question. The recipe calls for a gelatine leaves but i only have powdered gelatine and gelatine leaves are very rare to find here in the philippines is there an adjustment in the measurement you can provide?
These videos are definitely getting better and better - love them all (including the sound effects!). Thank you so much for sharing your art and expertise. I learn something from every one - like keeping the lid on the boiling sugar/water mixture to prevent crystallization.
Hi Bruno, I enjoy all of your videos. This time of year makes me think of the Vichyssoise. My mother would often keep a pitcher in the fridge in the spring time. Perhaps you might put together a Vichyssoise video in the future?
Bruno! Marvelous marshmallows, mmmm.. :-) Please tell me where you get your gorgeous vanilla that I see you use in your videos? Do you make it yourself? It looks like syrup, not like what we get over here. Thank you for your videos!
I loved that you made Marshmallows! I make them once or twice a month except mine are called, “Granny-Mellows”. My Grandkids named them that! I also, tint them according to the holidays and cut them into many different shapes. ♥️👵🏻
I bought some really cheap, bad-quality giant american style ones that put me off these things for life... or at least until I come by some proper ones, anyway.
I am sure there is a little boy in your household who was watching this with high interest and the piece you eat in front of the camera could be the only one you managed to get !
i dont have a blowtorch and never thought i need one because i never use it and have no idea how. But when i watched your 'creme brulee' video i was thinking that maybe i need one. And now watching this video.. i was like ahh!!! I really have to get a blowtorch!! :)
+Hanna Sky indeed. However, as mentioned this recipe is not suitable for any substitutes rather than gelatin. Marshmallow is about gelatin above all and using something else instead wont produce anything good.
I dont understand your question. When you soak gelatin sheets in cold water you do need to measure it.. If you use gelatin powder, it should be rehydrated in 6 times its weigh. Voila 🙃
If you use 10grams of gelatin, soak gelatin powder in 60grams of cold water. Let sit for about 10 min. If you use for marshmallow, once the gelatin is rehydrated it would have to be microwaved to melt but not boiling like gelatin sheets as showed in the video..
The sound effects really make my day
+Mariela Ramos :)
+Bruno Albouze
ca a l air si facile quand vous preparez, bravo c tres motivant
peut in remplacer la gelatine par de l'Agar Agar
merci
They ruin mine.
amazing use of the camera ... everything from scratch is the ONLY way to cook :-)
I agree :) I have a new channel making everything from scratch too!
"It's THE BOMB."
I love how you make these sound so dramatic hahahha :D
M.R. Yan I know !! Lol.
I love making my own marshmallows.. They taste nothing like store bought. Waaaay better. 👍🏻😋
...This is the reason why I'm alive. MY ENTIRE LIFE has been leading up to this moment.
i love your profile pic
I love YOUR profile pic!
Bruno, can you post a recipe of Vichyssoise? I have a way of making it, actually a couple of ways but I'm interested in your version.
I remember making marshmallows in CA school as one of our first assignments. Chef chose it to prove a point that if we've never had anything but store bought products then we've basically never had the actual food item. She wasn't wrong - the difference between homemade and jiffy is pretty much indescribeable. The only thing a store bought marsh has in common is the name; as is the case with any store-bought product and the real deal (aside from maybe phyllo dough, the store bought stuff is actually very good).
You know how egg things get kind of a wet dog smell after a while? Does that happen with these too?
best chef in the world
I love this channel: it's professional and the explanation of recipe is to the point. Chapeau!
Loved the ending Bruno!
Keep it up, your channel is getting better and better with each episode
Merci pour partager. J'ai fait des guimauves pendant des années mais je vais sûrement tester votre méthode. Bravo pour votre travail et mes meilleurs voeux depuis le Costa Rica!
I made some using peppermint extract and added some green food colouring. Perfect in hot chocolate
I have never seen a marshmallow recipe that uses egg whites...very interesting! Doesn't seem to be very sweet too ;)
+Amateur Baker I've only made them with egg whites. They are still pretty sweet, but not cloyingly so.
@@chiaraippoliti Me too. They have a difference in texture and taste!!!
Do I have to add 40gms of gelatin powder ? And if so how much water should be added to this powder
great finish again Sir, thank you, merci beaucoup votre humour est sublime et rafraichissante
I made today this recipe! Am really praying for a good result (because for some reason add the gelatin into the syrup before) 🙄 it was wrong,
Oscar Winner.... Thank you Chef Bruno!!
I was pastry cook 22yrs. Bruno, you know your stuff.You the best. And you make me laugh my ass off.
Hi Bruno, there are some marshmallow recipes which don't use egg whites. What is the purpose of using egg whites in your recipe? What would be the difference between using and not using egg whites?
Bruno you deserve a TV show..no doubt,here in Ecuador(Quito) we have French pastry master Cyril P. but you are just amazing.Thanks for sharing your knowledge with all of us!
That is fantastic!!! I want them badly:( and please I need the recipe of a perfect sponge cake using baking powder😛
That marshmallow looks amazing. Best I have seen. I've never tried homemade before.
Bruno is the best. So alive and excited about what he makes. Also, even if hes making a super difficult fancy dish or desert, he's relatable and down to earth(and funny!). Keep up the good work! I've yet to try any of the recipes out of a little intimidation but i will do soon. If you're reading this, Thank you!
Bruno is the man Gastronomic.
For the people that don't know, ourson guimauve are the chocolate-covered marshmallow bears he was referencing from his childhood.
Great inspiration of "sandwich version" adding extraordinary As great to try difference between "home made" and looking forward to send you at least picture of my "marschmeloun prototype baby"
I like bruno's kitchen very much. i have got a lot of knowledge about cooking. keep it up. thanks a lot.
I love making and eating homemade marshmallows. They taste much better than the crap they sell at the store LOL. Great video!
5:55 I understand you. Sure thing chef!
Thank you Chef. I love all your videos, and the drama, art and excitement of the process.
Amazing as always.I would like to try this recipe chef and I have a question. The recipe calls for a gelatine leaves but i only have powdered gelatine and gelatine leaves are very rare to find here in the philippines is there an adjustment in the measurement you can provide?
These videos are definitely getting better and better - love them all (including the sound effects!). Thank you so much for sharing your art and expertise. I learn something from every one - like keeping the lid on the boiling sugar/water mixture to prevent crystallization.
just speechless ,you work so effortlessly....
Thanks for the video!
Can I substitute the corn syrup with something else? It's very hard to get where I live..
Thanks!
oh man that squeaky sfx makes me crack up everytime! ;)
I made this recipe and it was wonderful.thanks for this perfect recipe!
Aaaaand he strikes again with the heavenly food.
you make everything so clean and fancy.... love it!!!!
Hi Bruno,
I enjoy all of your videos. This time of year makes me think of the Vichyssoise. My mother would often keep a pitcher in the fridge in the spring time. Perhaps you might put together a Vichyssoise video in the future?
Hi Bruno! Can i use golden syrup instead of light corn syrup?
Yum! I love how you craft edible art!
Bruno! Marvelous marshmallows, mmmm.. :-) Please tell me where you get your gorgeous vanilla that I see you use in your videos? Do you make it yourself? It looks like syrup, not like what we get over here. Thank you for your videos!
I had no idea there was recipes out there for homemade marshmallows! Great video Bruno!
I don't have a blow torch.. but I guess I could use a hand mixer with a bain marie?
I absolutely love this man!! God bless you Bruno!
You are a professional in the cooking, did you studied it ? or what
or what...
+♪ .. al-ԍнɑмdɪ̇ ♔ he used to be a professional private chef (:
I loved that you made Marshmallows! I make them once or twice a month except mine are called, “Granny-Mellows”. My Grandkids named them that! I also, tint them according to the holidays and cut them into many different shapes. ♥️👵🏻
I really like your videos, especially the way of talk.
.
also its very clear, and make me excited to go to the kitchen
3:35 - *Louc ât vait, fôrcs*
0:09 Is that a pun?
*The marshmallow plant (the roots) was used to make what marshmallows are known for today.
Wow those must be French luxurious Marshmallows!
hi Bruno! can this recipe be used to make fondant icing?
Beautiful recipe as always Chef
Is it still 1.3 ounces of gelatin if you use gelatin powder?
Chef Bruno, you are an artist.
Thank you so much for these beautiful dishes. I wish I was working with you.
how much gelatin powder should we use for this recipe?
how do you use the glucose powder?
Just drop it into water as well?
I like the way you speak.. of course
The way you cook..also
can I use agar agar powder instead of gelatine?
You never fail to amaze me.
Can these be piped into molded chocolate bonbons or will they still be too hot?
The King. Like "The 7 BMW" ))
Oh oui les petits ours bruns en guimauve à l'intérieur ! - (gorgeous & sticky !) -
by the way : "on ne parle pas la bouche pleine !" -
p.s. aussi régressif que les "niniches" (sucettes- PAS des "nichons" - smile - )
www.laduree.fr/niniche-10-pieces.html
I bought some really cheap, bad-quality giant american style ones that put me off these things for life... or at least until I come by some proper ones, anyway.
+ShouJoe What did you expect?
+Bruno Albouze haha savage
+Bruno Albouze haha true
+ShouJoe Yes, the store-bought variety is gross. Try making them at home.
My god.. Thank You!!! I will try it this weekend!!
dont ask people to sleep on them, they'll probably end up doing something else
+Amin Ori hhhhhh i was thinking the same
Has anyone made these with gelatin powder? How much gelatin/water did you use?
now he really got a big laugh from me at the end when he spoke while eating. super funny. super cute.
Can I use agar agar instead of gelatine?
+Irene Xx 0:50 It doesn't get much simpler than him spoon feeding it to you.
I am sure there is a little boy in your household who was watching this with high interest and the piece you eat in front of the camera could be the only one you managed to get !
what is the best cooking thermomete?
just what I was feeling for....thanks chef!!!
Yum marshmellow!!! Bruno can you bake a rich moist tender bakery vanilla cake please?
I never tried it with hot sugar before I did try to make nougat tho & it didn't come out right so I'm a little hesitant 😕 .
what can we use instead of gelatin
so what baby n YUMMY
Bonjour ! Comment ca va mr le super pâtissier ? Dite moi par quoi je pourrais remplacer le sirop de glucose et a quoi sert il?
It's 233 am and I'm up listening to you speak Bruno lol
i dont have a blowtorch and never thought i need one because i never use it and have no idea how. But when i watched your 'creme brulee' video i was thinking that maybe i need one. And now watching this video.. i was like ahh!!! I really have to get a blowtorch!! :)
Thats some good looking pastry im looking forward to learn
you make me want to cook!!!
THANK YOU SO MUCH FOR EXISTING, KEEP DOING VIDEOS!!!! WE LOVE IT
what sheet strength gelatin do you use?
+ando1135 does not matter
Oh, this is so lovely!
Unfortunately, my city don't sell some gelatine 😢
+Dharma Yafi
Order it online perhaps?
+Dharma Yafi move to another city where you will find some then
I didn't know I could of make these at home, wow another outstanding upload
what can we use instead of gelatin?
+Nabiel Hussain gelatin
+Hanna Sky indeed. However, as mentioned this recipe is not suitable for any substitutes rather than gelatin. Marshmallow is about gelatin above all and using something else instead wont produce anything good.
ok, thanks. :)
If I make this recipe minus the gelatin, will that give me what's called marshmallow fluff?
where can I find the recipe? I look on your website and it say recipe coming up?
Could you make some French biscuits or italian biscuits ty
I am totally gonna make these!!!
Another amazing recipe video! Thank you Bruno albouze
Tchau,tchau!👏
Hi bruno can u please tell me if i m using gelatin how much water i will add to soak the gelatin? Please reply asap i wanna make this recipe right now
I dont understand your question. When you soak gelatin sheets in cold water you do need to measure it.. If you use gelatin powder, it should be rehydrated in 6 times its weigh. Voila 🙃
Bruno Albouze sorry dear i now i dont understand hydrate in 6 times please tell me i m using gelatin powder thanks alot
Bruno Albouze hey please reply i m waiting if i use gelatin powder how much water we need to soak gelatin?
Bruno Albouze thank so much bruno
If you use 10grams of gelatin, soak gelatin powder in 60grams of cold water. Let sit for about 10 min. If you use for marshmallow, once the gelatin is rehydrated it would have to be microwaved to melt but not boiling like gelatin sheets as showed in the video..
Thankyou so much chef excellent👍
Finally!!! Someone who uses gelatin sheets \(^▼^)/
sticky white stuff ahead.
Some holleywood mafia movies should find you:)
Hi Bruno can u plz help me i m trying for the very first time to make marshmallow so plz dont mind, how we know that mixture is ready ?
where do u get ur piping bags from chef?