I finally figured out why I have so quickly come to like Bruno and his recipes and videos. He is a phenomenal teacher. He explains everything and the WHY behind it. Like the potato starch for example. These are tips and tricks you don't get from the majority of food shows or recipe sites out there. Thank you from a new fan.
Salut Bruno depuis Haiti! Je vous suis depuis des années maintenant. J’adore votre passion pour ce que vous faites. Je dois vous féliciter pour vos superbes recettes. Elles sortent de l’ordinaire ce qui les confère leur originalité. Votre cuisine est du pur art. Merci à vous et bonne continuation!
Huh, that's interesting. I've never tried making pie crust with warm butter, it's usually supposed to be cold in crumbled into the flour. Must try this!
Another masterpiece! I'd try them with spinach, bacon and goat cheese. Thumbs up for you, Mr. Albouze. You can't cease to ameze me on how simple you make things look. Cheers!
Bonjour! Question here, I am thinking of using puff pastry as crust for quiches. Do you have any idea if I need to blind bake the shell first or can I just put the egg mix into the pastry and bake. Can I also use whole milk instead of heavy cream? Heavy cream is delicious but I am trying to watch the calories. Merci!
Oh my god!!! I just Start following ur videos on UA-cam and believe me, I think im Madly in love with you Brunooooo😍😍😍....you are Just fantastic...i ve been following lots of channels, chefs....but Believe me u r mind Blowing......simply the best😘😘😘😘love u
Regarding ur dream bistrò....i would like to help u...me too investing in my new cuisine project in italy. .a dream coming true...🙂❤... make me know...any email address? Mine : avimeenakshee@yahoo.com ....
I made this recipe exactly from his website and my crust broke apart in little peaces!! i don't know what i did wrong! i will try it again!! best regards from México!
I also made the recipe by dividing the ingredients by 3 because I wanted one crust and it didn't work. - The cooking time is off. It says to cook the crust for 30 mins, remove the weight and pop it in the oven for an extra 15 mins. The crust ended up burning. When I looked up Jamie Oliver's recipe, he did 10 mins in the oven then 5 mins without the weight. If you think about it, it doesn't make sense to cook the crust for 30 mins + 15 mins and an additional 40 mins when you add the stuffing. You end up cooking the crust for an hour and a half. - As for the dough, it was too watery I ended up adding way more flour than it is said. It was easy to roll but I found a different recipe that doesn't take corn starch and it was way easier than this one. - The measurements for the stuffing is also off. On the website it says " In this case blend 2 cups (500g) milk" while the ingredients column on the left mentions only 300g of milk or heavy cream. Edit: One additional thing I noticed, is the cooking time mentioned on the top of the website's page which says 1h20 mins but if you do the math, you find that the cooking time is actually 1h25mins according to what is listed in the recipe. I know that 5 mins is not much but cooking your crust for an extra minute can lead to over cooking it.
I saw this recipe while looking for your pies. The quiche is incredibly good. Bacon, leches , goat cheese and other fillings are mouth watering. The custard is so creamy and very filling. I could not find potato strach, so ...my crust was good, but not amazing. I will enjoy making this again, with the starch.
My favourite weekend treat and I usually go to Bonjour Brioche in Toronto to enjoy but now I can try to make one at home and with your great recipes I know mine will taste just as amazing. Thank you!!! 👏😋
Jaisha26 It prevents it from oxidising, supposedly. Just like when people put lemon juice on apples to prevent the from turning brown when making apple pies.
why is this man still on youtube you need your own cooking channel!!!! and book and restaurant Dx
I totally agree!!
He has his own tv show called real dea
Real deal
he has his own restaurant I think
L. S. Wear can i watch he’s cooking show ? Witch channel is it ?? Their must be a whey to watch it over hear.
I finally figured out why I have so quickly come to like Bruno and his recipes and videos. He is a phenomenal teacher. He explains everything and the WHY behind it. Like the potato starch for example. These are tips and tricks you don't get from the majority of food shows or recipe sites out there. Thank you from a new fan.
Just made these and they came out so good! The crust was easy to make too.
OMG is correct! Those look heavenly Bruno. Delicious, I love the crust dough. Thank you
Omg. These looks damn appetising.
Salut Bruno depuis Haiti! Je vous suis depuis des années maintenant. J’adore votre passion pour ce que vous faites. Je dois vous féliciter pour vos superbes recettes. Elles sortent de l’ordinaire ce qui les confère leur originalité. Votre cuisine est du pur art. Merci à vous et bonne continuation!
As always. ......BRAVO. ..chef bruno...I love quiche. .definitely will try this.
I enjoyed all your recipes.....delicious ! Thanks for the clear guidelines and tips. TQ
Bruno I love you! I and my bf just spent last 4 days watching your videos.
Your stile c'est fantastique!!!!!!!!!
It's great the way Chef Bruno plays with Americanisms, as in his phrase "Let's bake these bad boys!" Superb!
Huh, that's interesting. I've never tried making pie crust with warm butter, it's usually supposed to be cold in crumbled into the flour. Must try this!
I love me some Bruno Albouze. You are hilarious and all the baking looks fabulous.
Another masterpiece!
I'd try them with spinach, bacon and goat cheese.
Thumbs up for you, Mr. Albouze. You can't cease to ameze me on how simple you make things look.
Cheers!
The goats cheese and leek! Amazing 👌
I can not wait to wow my friends with your recipe...You're making me very popular!!!! Thanks Bruno!
Tankes bruno
wonderful recipe, wow
Thank you for all of your amazing vids. They are so drool-inducing and inspire me to want to step up my cooking game!!
Thank you so much Bruno. I just love watching your videos. Merci
wow... I've made some pretty good quiche too :D
You’re but a gifted cook 👨🍳 👍👍👍👍👍
I love your quiches!:) The goat cheese and leek filling is my favorite, it's a little tangy with a mild allium flavor.
I guess real men do eat quiche... and make them too! 🤣😂🤣😉
Thanks Bruno, but if I could ask, please do not take the Lord's name in vain. Just say "gosh" okay? Or something else, but not His name. THanks again.
Bonjour! Question here, I am thinking of using puff pastry as crust for quiches. Do you have any idea if I need to blind bake the shell first or can I just put the egg mix into the pastry and bake. Can I also use whole milk instead of heavy cream? Heavy cream is delicious but I am trying to watch the calories. Merci!
Would you bake the prepared quiche on a pizza stone if you already pre-baked the crust?
They look delicious! Thanks Bruno!!
I never blind bake my quiche crust and it is not soggy at all. How about Gruyere with the bacon, mmmm
the best crust i've ever made. thx Bruno
is it just me or should this be bacon spinach goat cheese zucchini parmigiano and leek in one quiche? cuz thats what i makin today
hi there !!! Chef Bruno i like the way you flip the balloon whisk
Bonjour est ce que vous pouvez mettre des soutirage en français merci
you are the mann ! god bless you :)
perfect as always!!!!
i assume you have a huge family >
Oh my god!!! I just Start following ur videos on UA-cam and believe me, I think im Madly in love with you Brunooooo😍😍😍....you are Just fantastic...i ve been following lots of channels, chefs....but Believe me u r mind Blowing......simply the best😘😘😘😘love u
Meenakshi Ramdhun thank you very much 😌
@@BrunoAlbouze thanks to you sweetie ..... for your generosity for sharing such lovely creations of yours...heart touching recipies 😍...
Regarding ur dream bistrò....i would like to help u...me too investing in my new cuisine project in italy.
.a dream coming true...🙂❤... make me know...any email address? Mine : avimeenakshee@yahoo.com ....
Sir I love your all recipes....
I made this recipe exactly from his website and my crust broke apart in little peaces!! i don't know what i did wrong! i will try it again!! best regards from México!
I also made the recipe by dividing the ingredients by 3 because I wanted one crust and it didn't work.
- The cooking time is off. It says to cook the crust for 30 mins, remove the weight and pop it in the oven for an extra 15 mins. The crust ended up burning. When I looked up Jamie Oliver's recipe, he did 10 mins in the oven then 5 mins without the weight. If you think about it, it doesn't make sense to cook the crust for 30 mins + 15 mins and an additional 40 mins when you add the stuffing. You end up cooking the crust for an hour and a half.
- As for the dough, it was too watery I ended up adding way more flour than it is said. It was easy to roll but I found a different recipe that doesn't take corn starch and it was way easier than this one.
- The measurements for the stuffing is also off. On the website it says " In this case blend 2 cups (500g) milk" while the ingredients column on the left mentions only 300g of milk or heavy cream.
Edit: One additional thing I noticed, is the cooking time mentioned on the top of the website's page which says 1h20 mins but if you do the math, you find that the cooking time is actually 1h25mins according to what is listed in the recipe. I know that 5 mins is not much but cooking your crust for an extra minute can lead to over cooking it.
Those are great.Dear Bruno,I'm still waiting for the French Onion soup,the fall is near the corner.I wanna surprise my guests...
I saw this recipe while looking for your pies. The quiche is incredibly good. Bacon, leches , goat cheese and other fillings are mouth watering. The custard is so creamy and very filling. I could not find potato strach, so ...my crust was good, but not amazing. I will enjoy making this again, with the starch.
Thank you Chef Bruno, the pastry crust is absolutely beautiful, now thats what I call amazing crust. Grazie Ciao Ciao 🤗
They look so good!
Podia falar brasileiro😘
My favourite weekend treat and I usually go to Bonjour Brioche in Toronto to enjoy but now I can try to make one at home and with your great recipes I know mine will taste just as amazing. Thank you!!! 👏😋
This is awesome dude
Been waiting for you to make quiche, subbed. : D
I love all your recipe Bruno..... You're awesome man:)
Mmmm I love quiche! Thx for variety.
You are a Phenomenon! Exquisite as always!
Great but "supple"
I love your quiches and all your video . Merci beaucoup
Omg. These looks damn appetising.
Again yum yum yummy 😋
Hi Chef, can I use machine instead of hand whisk?
i enjoy your channel very much, although i am vegan
I love your accent! And your channel of course.
Getting my leek and goat cheese tomorrow. Mmmmmm!
Oh wow. Beautiful and delicious
Bruno you are so talented. I can't even believe it.
bruno, can i make mini quiche with this recipe?
Svp je peux utilisé quel ingrédient a la place de potato starch merci :) wht can i use instead of potato starch
So delicious.... love all of your videos !
this is so beautiful to make a macho man cry ;-;
Vrement vous êtes meilleurs chef. Merci pour votre les plats👍
What about the MUSHROOMS?!
bonjour bruno, est-ce que le vinaigre blanc peut etre substitué par du jus de citron ?
This just makes me so damn hungry
magnifique ! je vais tester ca en urgence ! merci chef bruno !
Do you eat it after, or is it just for show?
Yum
Yum
c est dommage j comprent rein 😓😓😓
Amazing as usual chef!!!!
Thank God you are back
Oh myyy godd mmm i Want this
hmmm....so does the vinegar help make/keep the dough soft?
nope...you didn't read the recipe
Bruno Albouze you're right. Not yet.
Jaisha26 It prevents it from oxidising, supposedly. Just like when people put lemon juice on apples to prevent the from turning brown when making apple pies.
Just marry me already 😥
Always perfect!
Love Love Love the accent.
Really luv these!!!!!!!
welcome back!!!!
😱😱😱😱 O! M! G!!!!!!!!
et looks dri to mi
looks amazing!
the best recipes!
Pancakesss please
MMMMMMMMMM! Bucheron!!
Love!!!! Tks😘
Music??????
Bravo!
I have a 10" pie crust--what do I do ???