Apple & Armagnac Phyllo Pie 🇫🇷🇺🇸-Bruno Albouze
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- Опубліковано 8 бер 2020
- The tourtière is also called apple “croustade”, Gascon “Lou Pastis” which first originated in the Landes de Gascogne, a province of southwestern France. Its origin can be traced back to Ancient Rome. It is a pie composed of fine layers of buttery, sugary pastry spread as finely as possible so that it is totally transparent. This is why this pastry is known as the “bride’s veil”. It is common to add a layer of apples and/or prunes as garnish and flavored with Armagnac.
🇫🇷 La tourtière Landaise (Lou Pastis des Landes de Gascogne) est une tarte constitué de nombreuses et fines couches de pâte puis beurrée et sucrée. La pâte est si fine qu’elle est appellé le « voile de la mariée. Nous pouvons la trouver sans garniture ou avec des pommes ou des pruneaux, ou un mélange des 2 et arrosé d’Armagnac. Son origine remonte a l’Ancien Rome.
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some years ago my wife was watching a program about Normandy , and she called me over to watch this elderly woman roll out tissue paper thin pastry on a large refectory table and make this apple and armagnac tart and I have been trying to find that recipe for YEARS. THANK YOU , this is like xmas and birthday in one , for me, today. I am just so owowowowowow right now.
I am an apprentice in a restaurant in Normandie, France. Last year I was nominated to perticipate the best apprentice competition in Normandy but I did not do it. But next year I will perticipate the best Apprentice Competition and The Top Chef France. I always come in this channel. Sir Bruzo you are one of the best. I always come to your channel to learn from you. Even I have searched your Bio and wanted to know about you. I am not french but France is like my home. This country gave me so many things. And I want to be a Three Michelin Star Chef before 30 years old. Thanks sir for your channel. I learned so many things from you. And I will continue. Thank You again.
But who cares who you are and what you are doing
Alex1661 alex. Ah. so far, 58 people! 😂😂😂
@@mistery00t29 he expressed his appreciation. What is ur problem??
@@elia1789 He could have done that without making a blog post.
@@mistery00t29 Nobody cares? So what? Why you watch Bruzo's channel? Do you know Bruno's bio? He was an apprentice in Bordeaux, France. He is now a Chef but he started from the bottom,. Even Gordon Ramsy worked as an apprentice in France. He is a Star but he came here in France to learn. I am doing the same thing like him. Started from the bottom. I love cooking and it's my passion. I don't watch videos for pleasure, I watch them to learn. If you ever went to a culinary school then you will realised how important is cooking for someone. How important a Michelin star means to a Chef. Its not easy to work 15/16 hours a day, non stop even in weekends and off days, Christmas and all other holidays. Its all about passion not money. I hope you understand otherwise...... God knows
I can't speak French but I just know he was saying cooler things in the French version
"cooler"? He said when something is so delicious, what do you say? "Shut your yap" is roughly "Ferme ta gueule"
😂😂❤❤❤
And ... happy belated Birthday Chef, wishing you all the very best for the next 50 years.May all your dreams come true!
"Quand quelque chose est trop bon, qu'est-ce qu'on fait? On ferme sa gueule!"
S'il fallait une preuve que Bruno est français, la voici. ^^
Just listening to you speak that liquid French, makes this divine pastry even more magnifique! Merci, Bruno! 👨🏼🎨
Years ago I have seen an old Italian lady making this dough on video and I was so stunnrd by it. Now I have the chance to revieve this technique witjh a clear introduction. Many thanks.. Merci beaucoupe
I love this in both languages. It makes me think my 6 years of high school French wasn't totally useless. Amazing work as always, chef Bruno!
J'ai tellement aimé cette format 😍😍😍!!! SVP en faites plus! C'est parfait pour ceux qui veulent pratiquer leur français, comme moi.
I confirm, this pastry is outstanding. I have made a more simple version with purchased filo and only apples, and probably half the quantity of Armagnac and it was a huge success. I had discovered the pastry in the Carnets de Julie. Seing you making the filo dough makes me think of Strudel dough. Same stretching technique.
Merci for presenting all those French culinary delights for the rest of the world to enjoy. You are a great ambassador !
Thank you!.. Indeed, phyllo (Greek), Strudel (Austria) and Tourtière (France) have similarities and are used different purpose but pretty close.. Wondering again if Julius Caesar's cooks were the genius behind the first one ever made 🤗
Wow! It is always a big pleasure to see you working in the kitchen and giving us those delicious dessert and savory plates to enjoy. Thank you and blessings.
Ok, cette pâte maison, j'étais pas prêt... Incroyable niveau.
Hands down Bruno you're the real deal in every language ♥ God bless you
I just wish everyone could speak French...that guy is hilarious whenever he speaks French
Tu a raison....il est amusent!
@@regand7830 et aussi "succulent" !
ça
@@Maimitti : LOL!!!! Zing!!
whenever he speaks English as well!!
I am once again in awe. I was feeling proud of my home-made phyllo and strudel pastry? Chef Bruno sets the bar higher again and I have a new mountain to jump over...
Alors là immense respect chef pour faire cette pâte vous même ! Mille fois bravo pour la technique et le tour de main, quel chef !
Quand quelque chose est trop bon et que vous nous le donné avec autant de bonheur je dis merci, merci de l'avoir fait en français aussi
I'm just some amateur cook that likes cooking a lot. I'm not even remotely close to do something like that, but I kind of know how difficult it is. Watching how it's done it's really a treat. Thanks a lot
I've never seen anything like that dough stretching, that's amazing!
Vraiment incroyable mais vrais j'adore votre manière de préparer les repas merci bcp chef
I'm Moroccan who live in USA ,so I understand every word you said in both languages. I love the new way in this video. Bon travail
Depuis combien de temps vivez-vous aux USA?
Version française et anglais, j'adore, j'espère que vous continuerez, merci bisous de Nouvelle Caledonie 💜🇫🇷💚
This looks like one of your best yet.
Thank you for creating this video in two languages (French and English). It is a dynamic learning experience for me. 🥧 👩🏼🍳
This is amazing! I have always wanted to make phyllo dough from scratch. Looks incredibly delicious.
Bruno
I have another thing to tell you
You are very honest in making the recipes
You don’t skip any step
Even when you prepared the apples, you cut them the final size after soaking not before , and this is new for most of us
Thank you from Tbilisi, Georgia
Génial, c’est un truc de fou , magnifique
Oh my this is magnificent. I’m actually making this at the weekend but now I have a step by step video to watch at the same time xx thank you.
Put your hands under the table cloth and using the backs of your hands pull the dough out! That's how a lovely 90 year old Armenian lady taught me how to make Phyllo. I still make it that way, 70 years later.
Love love love the bilingual video. I’m from Canada - not quite fluent in French but definitely picked up about 70% of the French. Do more like this!
Enfin une vidéo en français !! Merci, ça à l'air délicieux comme d'habitude 😊
Most interesting on how you unfold that phyllo dough! WOW~ Looks delicious! Thank you for sharing the skill.
Chef, je vous remercie infiniment pour la traduction en français. Merci pour toutes vos recettes absolument délicieuses et bien détaillées, impossible de rater. L'humour en plus, j'adore. 👍🏼
Merci pour cette superbe vidéo en français, , très agréable
Culinary mastery. Merci Chef.
Merci pour le super vidéo, ça fait toujours chaud au coeur d'entendre un top vidéo en français :). Première fois que j'entend parler de cette tourtière, vraiment loin de la tourtière québécoise!!!
I can't believe I actually like a French chef!!!
Wow what a gorgeous pie! I’ve never seen one like it before
D’accord c’est très magnifique ! Merci en plus de parler en français !
Merci pour cette vidéo en français, continué SVP, nous sommes nombreux à vous regarder.
I love when Bruno makes his videos in French. I’ve been studying French as a hobby for 7 years now. These kinds of videos are a real treat for me since I love both.
Merci beaucoup Bruno! C’est toujours un plaisir regarder tes vidéos dans ton langue maternelle. Vous avez appris mon langue et je voudrais apprendrai la votre. Désolé si je fait des erreurs grammaire 🇫🇷🇺🇸
Merci pour cette version française !
Thanks for the new recipe display!
This dough reminded me 'Katmer' one Turkish dessert. I hope to see you baking 'Katmer'.
simply amazing chef Bruno!!
J'adore cet homme, sa cuisine, son humour, son charisme, et ses mimiques.
Fantastic !!
Thank you for speaking both French and English in this video, Bruno 🙏 The french culture is so inspiring and the people have given the world much excellence in their crafts. It is good to share the language as I am learning and love your videos.
A masterpiece !
AMAZING
Bruno you’re a master- can’t believe you did that- it’s extraordinary- I would love to taste this- I always love it when chefs eat it at the end. It’s one of the best parts
Bruno, meilleur patissier dans l’internet. Je suis un fan dall’Italia. Bravo Brunooo!!!
I got goosebumps at the end. What an episode. Bravo Bravo
This recipe looks heavenly. I will definitely give it a try. Thanks Bruno! You are awesome as always.
This is absolutely out of hand! So impressive. I would love to see a handful of just random at-home-cooks try to accomplish this dish lol.
Yeah, making that puff pastry from scratch is very challenging and a lot of work.
@@damokt yes. it looks like detail oriented work
It kinda reminds me of a strudel at least the dough does anyway, love the fact that you soak the apples, I need to really try that next time!
it does look like a strudel, although extremely delicate 😊
The stretching technique is basically the same, the filling is also similar. The only thing that separates this and a strudel is the shape. As the name suggests, strudel's layers are rolled, in effect wrapping the filling, so a cross-cut piece of strudel resembles a whirlpool.
@@SzalonyKucharz nice. The results speak for themselves.
C'est trop bon ! Je vais essayer!
Bruno , you are the greatest Chef in the World , you don't cook , you do magic , Chapeau Chef
Oh que c'est bon ! Mon Chef , vos recettes sont magnifiques. Vous êtes mon Chef pour toujours.
magnifique
Impressive!
Sérieux Bruno ! T’es juste géniale 👍🔝
Me encantan las recetas que haces!! Y esta en particular porque la has explicado en los dos idiomas, no se inglés pero si francés y así es más fácil seguirte. Gracias desde España , un saludo 👋
Very nicely done.
I would love to try this. Yum. You make it looks so simple. Made phyllopsstry hard to do
Bruno i LOVE THIS VIDEO. I am taking French in school and this is extremely helpful and I love hearing u speak French! Hope to see more videos like this
Я просто готова заплакать от этой шикарности
Fantastico ...unico ...ineguagliabile ....il più bravo al mondo !
C magnifique😍
So my mother was French. She made the Far Breton and La Torutière Landaise with Italian plums she dried that she called “preuneaux” and phyllo dough from our Greek neighbors at Christmas-I never knew the fruit was prunes when I was growing up-nor did I appreciate the miracle of her cooking until I learned better. I’m not a great cook like my mom but you’ve inspired me to try-Ça cartonne mec ! Merci de m’avoir aidé à me sentir plus à l’aise en parlant français !
Bruno, you must be one of the judges in Masterchef program ,
Not one of them, you must be the most important one and the manager of them all. Even this show doesn’t give you your right.
This is my opinion,
But Bruno, I have one question
Who is the lucky one who had the chance to eat a piece from what’s left from the pie you made in this video ?
Sorry Bruno
I forgot to write from where I am following you
Greetings from Tbilisi, Georgia
The camera man, of course.
@@damokt I think Bruno is the cameraman too 😄
amazing skill with making the phyllo. love apple desserts....will make this, just with store bought phyllo and im not a fan of prunes, so maybe different variety of raisins would go great lol
The most romantic I’ve ever watched 🥰 captivating! Thank you for sharing your knowledge and art Chef
haha. I LOVE that you did this in both languages as it helps improve my French. :)
Merci pour l'explication en français et votre humour 😁🤗
It's basically the pastry for Austrian Apfelstrudel. There are many ways of stretching it out. One of them is to hold the pastry over your knuckles and go around the margins stretching it that way.
Either way, it's an awesome pastry to use for many desserts as it comes out so flaky and leafy.
C‘est divine comme tous les recettes merveilleux de toi cher Bruno !!!!!
Ok. Now you’re just showing off! 😂😂😂
Right???? 😂 ... This guy!
COLOURED LIONESS but we will forgive him. In the end,
he is our culinary hero 😁
😂😂🤣
Guess Bruno is reading comments :D thus the hand stretched philo.
suzana k who knows if he reads them or not? But I hope if he is, he is having a giggle. He knows he’s good. He knows we know he’s good...😆😆😆
I appreciate so much that you speak both English and French instructions! I can’t do that from English to Spanish. Sad :(. I want to do this very much. Thank you for making these recipes fun and simple to do!
Duos mio que rico se ve ese postre. Felicidades Chef Bruno
Merveilleux!!!!!!!!
C'est superbe!!!!!
Gorgeous
Thanks for this recipe. I can vouch this is the authentic way to make 'Pastis gascon'. I baked it for my birthday recently and this will proudly join my repertoire. However I must confess I skipped the dough making process as unfortunately my kitchen table would be too small to spread it as thin as I'd like. I used ready-made filo pastry but followed the recipe to the letter aside from that. It was already completely oh la la.
your videos leave me speechless every time
Glad I found you. This is amazing channel
You never failed to amaze me...your such a talented man..from Philippines with ❤️
I LOVE when you speak both French and English (with both instructions). I have been a longtime loyal fan because your cooking and baking is so delicious! But I have begun learning French recently, so its a bonus for me to watch your bilingual videos. Merci! 🌟
Enfin une vidéo en français 💖👍🏽
Ça a l air très délicieux bravo Bruno et merci pour cette video
This looks delicious! 🤩🤩🤩
Querido Bruno, haces que todo en la cocina sea una obra de arte y esta preparación es una maravilla. Gracias por compartir tus recetas. Un beso desde Chile
Mucha gracia señorita :)
Je suis des Landes ( maintenant j habite à 45 minutes de San Diego small world) et j espère refaire cette recette un jour. Magnifique travail. C est vrai que c est l un des meilleurs desserts quand bien frais ( le lendemain c est pas aussi bon) et bien fait .. i can’t wait! Ah j espère faire la recette de votre pâte en croûte un jour. Bien à vous... et bonne pluie elle arrive demain pour pas mal de jours ...
Super chef Bruno!
Bruno is the only food program I watch now.
Interesting!
Me encanta mucho muy delicioso gracias
That, chef, is nothing short of a MASTERPIECE! Bisous x
I just had a stroke watching this because it looks so good
You'll probably have one after eating it - carbs and calories in excess!
I don’t understand French either, but you are so much fun and I truly loved this recipe. ❤️