I made this and the Jaffa cake for my coworkers at the restaurant I work at in CA Adventure. Everyone loved them and now my bosses want me to work at Disneyland’s bake shop! Thank you Bruno for being so generous and sharing your one of a kind recipes with us. I have learned how to make so many delicious and truly unique foods thanks to you. I am aspiring to be on your level one day. Something so unique about you and your cooking is the fact that you don’t just make delicious food you put an experience and a memory on a plate for others to enjoy.
If there was a Nobel prize for pastry, I think you would win. I actually found myself drooling during this video, very literally. Absolutely amazing. A truly stunning dessert.
Dude, you are the man! I'd weigh 500 pounds if I made all of your recipes, but imagine the smile on my face! Your instruction and enthusiasm is outstanding. Very fun videos to watch.
For most dessert recipes it's like 3 or 4 days work and one dessert. I made a lot of them and trust me you loose weight by this. Not only because it's a lot of work to make them but also because you don't like normal store bought sweets anymore afterwards ;D
guys the holidays are coming and if its anything Bruno has given us, its the power to make some jaw dropping dishes this season lets wow our dinner guest shall we?
I'm planning on making the updated version of the Jaffa cake video, but with a sour lemon marmalade I made the other day and using a white chocolate mousse.
It seems more complex than it is. Just a basic sugar dough, filled with a biscuit , caramel,nuts and a mousse. You can divide everything into the components
I wish I could have a Bruno Albouze dessert subscription box, like a meal kit box once a month with all the special tools and ingredients (not the cold stuff, obviously)!
MasterChef USA should really invite Bruno as a guest judge for any one of their pastry challenges, pretty sure the judges themselves would be WOWed by this guy's food knowledge and skills.
Bruno I watch many many cooking shows and replicate many of them but when it comes to your desserts I find it challenging and that keeps focused for perfection. Keep up the great work.
Cette recette est incroyable. Il faut d'abord que j'essaie de faire le nougat. J'ai enfin reçu mes feuilles de pain azyme de ma mère qui me les apportés de France (je vis au Canada). J'ai hâte d'essayer.
If an up-and-coming chef can't find inspiration in your work, Bruno, I doubt their reason to cook at all. I worked as a chef for the better part of 3 decades. I did go to school - but, to be honest, I was always just a "hack". I had a lot of creativity, but not enough knowledge. I find your tutorials extremely motivating. Maybe if I could go back and start again as your apprentice . . .
I did it!!! Against all odds I did it! And it's...heaven! Thank you Sensei Bruno for inspiring me to step up my game :) Shame I cannot share with you the pictures of my achievement!
properly terrific... well that's true that some of your desserts are very difficult to make for us, but for 1 really hard recipe you give us plenty of others much easier (who tried the croissants or the caramels?) and also basis recipes such as dacquoise, meringue... One day may be we will be able to reproduce the difficult ones! cheers
China Plate: A Canvas! Decadent Dessert: Work of ART! When directions are followed correctly: Heaven in your Mouth! If your are a subscriber: Totally Addicted! Bruno misses videos: Withdraw systems! He is "Back Again": Your weekly HITT! Nicki Minaj quote: " Just Sayin"
Your Bistro, will be number one! :) I love Caramel Anglaise. And you are combining it with an almond flour based maringue. I am from AU, not much fan of Macademia nuts. Replace with Walnuts and Peacan chopped mix?
HI Bruno. I've been following your channel for a few years now. I always have issues with the sweet pastry dough.. I follow every instructions to the letter but it always shrinks. What could I be doing wrong?
You're killing me, Bruno... Killing me! On a serious note, how about coming up with a substitute for the nuts? My wife is allergic to tree nuts and peanuts.
hi Bruno, i absolutely love your recipes and your videos are awesome. question for you...i only have 6 half sphere silicone molds. can I keep the left over mousse in the fridge until the next day to continue my batch or will it set? thank you!
Good morning from indonesia Sir Bruno, i already seen all yours recipes, and i loved it...can you made 1 or 2 indonesian food like Rendang or maybe chicken betutu ?hehehe....hope you always uploading your cooking inspiration with new recipes from around the world
Curious why one needs to make fondant if it's just going to be turned into caramel? Or is that for use as an icing? Btw, thanks for making these seem within grasp of mere mortals!
Nope, not so...Some plastic wraps you actually can put in the oven but you need to check which ones. In one of his other videos, Bruno explains this along with the fact that the rice or beans used to weigh down the pasty can't be used again for any other purpose. So you keep them separately in a jar to be used only for this purpose. The plastic wrap is discarded after each use.
@@motherofone1 I know this; but do you want to take the risk on the supposition that everything known about the effect of heat on this plastic, in contact with a fatty surface, has been adequately researched and tested? We were told the plastic trays used for microwave food is safe and now it appears they might not be.
Then use something else....But in order to stop the crust from bubbling or warping while it is being cooked, it needs to be weighed down with something that won't stick to the pastry. Maybe parchment paper would work just as well???
Amazing! Question, would it be ok to use glucose syrup in place of corn syrup? If so would there need to be a conversion? Thank you! I can’t wait to make this.
Hey Chef, I have a technical question here. What is the reason to make fondant first and then to make caramel out of it? Or could I omit the step with the fondant-making and simply add the cream etc.?
I think it's pointless. The point of the fondant process as I understand it is to minimize the size of sugar crystals for the purposes of things like fillings and glazes. By melting it all and caramelizing, he's completely undoing all his work.
I made this and the Jaffa cake for my coworkers at the restaurant I work at in CA Adventure. Everyone loved them and now my bosses want me to work at Disneyland’s bake shop! Thank you Bruno for being so generous and sharing your one of a kind recipes with us. I have learned how to make so many delicious and truly unique foods thanks to you. I am aspiring to be on your level one day. Something so unique about you and your cooking is the fact that you don’t just make delicious food you put an experience and a memory on a plate for others to enjoy.
If there was a Nobel prize for pastry, I think you would win. I actually found myself drooling during this video, very literally. Absolutely amazing. A truly stunning dessert.
I was thinking the same thing
3:08 😂😂 “By the time the sugar is cooking, you want to crush your nuts”
Love from Portugal
It's not funny.
Константин Рефентаров Where do I find the ingredients?
Idk
But you have only one chance
Константин Рефентаров I did not understand what you mean
@@gharbiafaf4190 they are called nuts, balls, eggs and so on. Man usually have only two of them. So you have only one try
ok, ive been a professional chef for 40 years
trust me
this guys good
Bruno's voice is so soothing, I rather listen to him talk than watch a asmr video
Ikr
Dude, you are the man! I'd weigh 500 pounds if I made all of your recipes, but imagine the smile on my face! Your instruction and enthusiasm is outstanding. Very fun videos to watch.
For most dessert recipes it's like 3 or 4 days work and one dessert. I made a lot of them and trust me you loose weight by this. Not only because it's a lot of work to make them but also because you don't like normal store bought sweets anymore afterwards ;D
guys the holidays are coming and if its anything Bruno has given us, its the power to make some jaw dropping dishes this season lets wow our dinner guest shall we?
I'm planning on making the updated version of the Jaffa cake video, but with a sour lemon marmalade I made the other day and using a white chocolate mousse.
Ive binge watched all your videos and I love you, youre my guilty pleasure,,,
Incredible that we now have top notch pro patissier recipes and techniques at our finger tips, all because of you bruno! Thanks.
Une tuerie ce dessert ! Merci Chef Bruno... Il est 2h30 du matin et je me détends avec tes vidéos...
he works so fast with the extremely intimidating recipes and makes it look effortless like sir please help I am STRESSED out
Did you say you have a coffee shop? What is it called? Seriously that would be worth a trip to the USA for me.
I wouldn’t miss it either since it would be shorter commute from California.
No, I think he means that he intends to open a coffee shop in the future...and he'll let us know when that happens! :D
the US? where?! ive gotta go see him
@@elizabethbennet4791 He hasn't opened it, yet! Only hinting of the idea for now. We are already forming a line awaiting...LOL :D
I
Another perfect dessert I'll never be able to make.
Yes you will. Just follow his advices.
work and practice make perfect
It seems more complex than it is. Just a basic sugar dough, filled with a biscuit , caramel,nuts and a mousse. You can divide everything into the components
😂😂😂😂😂😂😂
You can do it if you want
Just believe on your self
the truth. Even I do sell dessert, I will never try this recipes, too much step
I wish I could have a Bruno Albouze dessert subscription box, like a meal kit box once a month with all the special tools and ingredients (not the cold stuff, obviously)!
you are not a chef, you are an artist. God damn, every think you make looks so good.
Whenever you get your coffee shop up and running...I’d pay ANYTHING to have one of these!!
i will fly from Germany to your coffee shop if you open one
You will be very well received 🤗
Me too from Auckland
New Zealand just to try his desserts.
I am a big fan of him 😍
Salih Kaya
Me too from Auckland
New Zealand
I am a big fan of him😍
Canada will be there too!
@@ashleighjaimaosborne3966 hope there’s enough for everyone
MasterChef USA should really invite Bruno as a guest judge for any one of their pastry challenges, pretty sure the judges themselves would be WOWed by this guy's food knowledge and skills.
Agreed, this guy is legit. His savory recipes too though.
Bruno is the cooking master, God bless him 🙏
Bruno I watch many many cooking shows and replicate many of them but when it comes to your desserts I find it challenging and that keeps focused for perfection. Keep up the great work.
Jesus! Greatness all over, the dessert, the way you talk, and how you make the dessert and handle it all.. 🤤👌🏼
My eyes watered at the intro while imagining the mixture of all those ingredients. Visually beautiful dish!
You are a magnificent chef Bruno! I aspire to be like you one day 👩🍳❤️
I made these. Very easy instructions to follow, thank you chef and they tasted delicious.
you are a freakin chemist, artist and a pastry chef at the same time
Cette recette est incroyable. Il faut d'abord que j'essaie de faire le nougat. J'ai enfin reçu mes feuilles de pain azyme de ma mère qui me les apportés de France (je vis au Canada). J'ai hâte d'essayer.
If an up-and-coming chef can't find inspiration in your work, Bruno, I doubt their reason to cook at all. I worked as a chef for the better part of 3 decades. I did go to school - but, to be honest, I was always just a "hack". I had a lot of creativity, but not enough knowledge. I find your tutorials extremely motivating. Maybe if I could go back and start again as your apprentice . . .
Très beau dessert, j’adore vos recettes elles sont toutes magnifiques. Merci
i just discovered your channel!!! i'm in love! I will have the courage to make this !
Your creativity and skill inspire me. THANK YOU so much for all these great videos. You are the BEST.
If you're still in San Diego, I'd definitely stop by your coffee shop when I go down to visit my relatives.
Even though I could never create the spectacular desserts you do, it’s so much fun to watch
You are like the god of dessert and your voice is like smooth melted streams of butter
I'm always for quality, good food is more than food. Something to eat something Sweet..
Effort and creativity 😎😎
Thank you, I continue to learn so much from your creative baking.
I always love the way he eats his result... mouthwatering
This is The most amazing dessert, I ever saw.
Wish I can taste it.
Bruno is God!!
Just made it... super great recipe.. full of flavor.. thank you so much 😊
Lol i will never make the fondant but your recipe look so delicious chef !!! Thank you 🙏🏼 god bless you
merci beaucoup chef vous êtes le meilleure ❤❤❤❤❤❤de l'Algérie 🇩🇿
To cook like Bruno you'll need to dedication, experience, passion and a lot of patience
I did it!!! Against all odds I did it! And it's...heaven! Thank you Sensei Bruno for inspiring me to step up my game :) Shame I cannot share with you the pictures of my achievement!
Send them to his Instagram...
@@dmar1415 good point! too bad I don't have an Instagram account 🤷♀️
Is it a lot of work? Yes!
Am I still going to make it? HELL YESS!!
That man is a genius, love the content
Did you?
I have just found your channel! I absolutely love your content. I will follow your croissant/pain au chocolat recipe today! 💕💕
I like the way you make the baking cake it very good ❤
Thank you Chef,
You make things look soooo easy. ❤️❤️❤️
I’m going to give it a shot. But first I need to get the
Dome molds🤣
Even your knives are EPIC! 👌 Absolute Master at what you do!
C’est Incroyable Bruno 👏🏽👏🏽👏🏽
وااااااااااااااأووو على هذا الجمال والأبداع والفن أنا مابفهم باﻻنجلزي بس والله حلو يعطيك العافية👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏😊😊😊😊
No problem! I made your Paris-Brest, so I'm up for this. Looks just ridiculously fabulous.m
Bruno! Bruno! Bruno!.....the crowd goes wild :)
How to be an amazing chef:
1. Have an incredible voice.
2. Make incredible foods.
KKKKK
and have cheeky looks in the eyes !
Can you imagine having a man in your life that cooked and baked like this? Smh...😊🇨🇦
I made this dessert took me 2 days but it was worth it it is the best dessert I have ever made
Please open in Boston. I am a music student and I would walk there every week.
I really like your recipes that I just discovered. Greetings from Morocco
ممتاز اتمني الشرح بهدوء 💕💕💕💕👏👏👏
Bruno you are the best♥️
properly terrific... well that's true that some of your desserts are very difficult to make for us, but for 1 really hard recipe you give us plenty of others much easier (who tried the croissants or the caramels?) and also basis recipes such as dacquoise, meringue... One day may be we will be able to reproduce the difficult ones! cheers
Oh my gosh, look at that!! Looks so enticing! Heck yes, I'd come to your coffee shop/bistro!!!
That looks devine. I might have to give it a shot one day especially since it shares a name 😉
China Plate: A Canvas! Decadent Dessert: Work of ART! When directions are followed correctly: Heaven in your Mouth! If your are a subscriber: Totally Addicted! Bruno misses videos: Withdraw systems! He is "Back Again": Your weekly HITT! Nicki Minaj quote: " Just Sayin"
That looks amazing! Is there any substitute for the coconut?
At first I follow this channel to learn how to bake! lol I guess i am at the wrong place. this is purely art! wondering if you have a restaurant.
Oh my gosh. Open one in NC Bruno! Come try the east coast!
This guy... Over here... Most entertaining cook ever
I am loving your recipe and I wish I can also make like you
Thanks for the recipe, Bruno!! I’m waiting for the cafe bristo you’re thinking about to open. I’ll go there once it’s open.
you're the best chef , likes from algeria
Your Bistro, will be number one! :) I love Caramel Anglaise. And you are combining it with an almond flour based maringue. I am from AU, not much fan of Macademia nuts. Replace with Walnuts and Peacan chopped mix?
Wow 🤤🤤🤤🤤 I really want to make this one
HI Bruno. I've been following your channel for a few years now. I always have issues with the sweet pastry dough.. I follow every instructions to the letter but it always shrinks. What could I be doing wrong?
I miss "what up"
I need to try at least 1 of your recipes for our holidays! try 😁
You're killing me, Bruno... Killing me! On a serious note, how about coming up with a substitute for the nuts? My wife is allergic to tree nuts and peanuts.
I cannot find your full recipe from the link.
hi Bruno, i absolutely love your recipes and your videos are awesome. question for you...i only have 6 half sphere silicone molds. can I keep the left over mousse in the fridge until the next day to continue my batch or will it set? thank you!
Aren't all of his videos not monitized? Rip they're so good
Hi Bruno! The 4 g of Gelatin sheets for the glace can be replace for 4 g of gelatin powder? Thank you
If you have a coffee shop, I'd love to come from Canada to check it out. Cheers Bruno!
Absolutely delicious Bruno. 😍😍
Bruno, you are to level man. Thank you for sharing!
Excellent dessert! I'm definitely going to try to make it!
Good morning from indonesia Sir Bruno, i already seen all yours recipes, and i loved it...can you made 1 or 2 indonesian food like Rendang or maybe chicken betutu ?hehehe....hope you always uploading your cooking inspiration with new recipes from around the world
Yum all those delicious ingredients, elements of that tart
Muhteşem 💖 .Harika.Beatiful. Thank you. TÜRKİYE 💖👀💖
Love it! What gelatin sheets do you recommend?
I will definitely try this 😁 wish me luck !
How did it go?
Great episode as always!! Would it be possible to link directly to the subpage containing the recipe, to save some time for us? :)
Tu m'a mis l'eau dans la bouche même que j'ai rien compris
It looks like heaven ❤
Curious why one needs to make fondant if it's just going to be turned into caramel? Or is that for use as an icing? Btw, thanks for making these seem within grasp of mere mortals!
This is magic 😵
Dommage que ce n’est pas traduit en français, je me serais abonné, vos recette sont passionnantes
Another work of art. And bravo, you used a stainless steel frying pan. But the plastic wrap in the oven is a no-no.
Nope, not so...Some plastic wraps you actually can put in the oven but you need to check which ones. In one of his other videos, Bruno explains this along with the fact that the rice or beans used to weigh down the pasty can't be used again for any other purpose. So you keep them separately in a jar to be used only for this purpose. The plastic wrap is discarded after each use.
@@motherofone1 I know this; but do you want to take the risk on the supposition that everything known about the effect of heat on this plastic, in contact with a fatty surface, has been adequately researched and tested? We were told the plastic trays used for microwave food is safe and now it appears they might not be.
Then use something else....But in order to stop the crust from bubbling or warping while it is being cooked, it needs to be weighed down with something that won't stick to the pastry. Maybe parchment paper would work just as well???
@@motherofone1 Yes, absolutely.
Can we use perforated tart rings for this?
Amazing! Question, would it be ok to use glucose syrup in place of corn syrup? If so would there need to be a conversion? Thank you! I can’t wait to make this.
Nevermind 😀Just found the recipe on your website. 1:1 glucose to corn syrup. Cheers! 🍻
Hey Chef, I have a technical question here. What is the reason to make fondant first and then to make caramel out of it? Or could I omit the step with the fondant-making and simply add the cream etc.?
I think it's pointless. The point of the fondant process as I understand it is to minimize the size of sugar crystals for the purposes of things like fillings and glazes. By melting it all and caramelizing, he's completely undoing all his work.
You inspire me 🤗😘
His voice thooo !!!!!♥️♥️
Just realized this can be combined with an pie recepie, I'll try to make this but on a pie crust