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
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 . . .
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.
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)!
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.
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!
je ne pourrais jamais faire ce CARA DAMIA c est trop d etapes mais je les ai bouffee avec les yeux il suffit de te rgarder goutter pour savoir que c est un chef d oeuvre
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"
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???
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
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!
Corn syrup is usually high in fructose, so I don't think glucose would be the best substitute. Liquid honey is about half and half, so maybe a better approximation.
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
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
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.
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
Bruno is the cooking master, God bless him 🙏
Une tuerie ce dessert ! Merci Chef Bruno... Il est 2h30 du matin et je me détends avec tes vidéos...
you are not a chef, you are an artist. God damn, every think you make looks so good.
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.
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
he works so fast with the extremely intimidating recipes and makes it look effortless like sir please help I am STRESSED out
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 . . .
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.
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)!
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
Whenever you get your coffee shop up and running...I’d pay ANYTHING to have one of these!!
you are a freakin chemist, artist and a pastry chef at the same time
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.
Jesus! Greatness all over, the dessert, the way you talk, and how you make the dessert and handle it all.. 🤤👌🏼
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
My eyes watered at the intro while imagining the mixture of all those ingredients. Visually beautiful dish!
I always love the way he eats his result... mouthwatering
I made these. Very easy instructions to follow, thank you chef and they tasted delicious.
If you're still in San Diego, I'd definitely stop by your coffee shop when I go down to visit my relatives.
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 🤷♀️
I made this dessert took me 2 days but it was worth it it is the best dessert I have ever made
Très beau dessert, j’adore vos recettes elles sont toutes magnifiques. Merci
You are like the god of dessert and your voice is like smooth melted streams of butter
To cook like Bruno you'll need to dedication, experience, passion and a lot of patience
Please open in Boston. I am a music student and I would walk there every week.
You are a magnificent chef Bruno! I aspire to be like you one day 👩🍳❤️
Even though I could never create the spectacular desserts you do, it’s so much fun to watch
i just discovered your channel!!! i'm in love! I will have the courage to make this !
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?
at first you hate his voice. but then you grow to love it. and you want nothing else but it
Thank you, I continue to learn so much from your creative baking.
This guy... Over here... Most entertaining cook ever
How to be an amazing chef:
1. Have an incredible voice.
2. Make incredible foods.
KKKKK
and have cheeky looks in the eyes !
Just made it... super great recipe.. full of flavor.. thank you so much 😊
وااااااااااااااأووو على هذا الجمال والأبداع والفن أنا مابفهم باﻻنجلزي بس والله حلو يعطيك العافية👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏😊😊😊😊
merci beaucoup chef vous êtes le meilleure ❤❤❤❤❤❤de l'Algérie 🇩🇿
No problem! I made your Paris-Brest, so I'm up for this. Looks just ridiculously fabulous.m
if you cook sugar to 118 then straight away put on cold water it will crystalized
This is The most amazing dessert, I ever saw.
Wish I can taste it.
Bruno is God!!
Tu m'a mis l'eau dans la bouche même que j'ai rien compris
I'm always for quality, good food is more than food. Something to eat something Sweet..
Effort and creativity 😎😎
I like the way you make the baking cake it very good ❤
Lol i will never make the fondant but your recipe look so delicious chef !!! Thank you 🙏🏼 god bless you
Your creativity and skill inspire me. THANK YOU so much for all these great videos. You are the BEST.
Bruno! Bruno! Bruno!.....the crowd goes wild :)
je ne pourrais jamais faire ce CARA DAMIA c est trop d etapes mais je les ai bouffee avec les yeux il suffit de te rgarder goutter pour savoir que c est un chef d oeuvre
you're the best chef , likes from algeria
Can you imagine having a man in your life that cooked and baked like this? Smh...😊🇨🇦
C’est Incroyable Bruno 👏🏽👏🏽👏🏽
Even your knives are EPIC! 👌 Absolute Master at what you do!
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"
This is a one of a kind chanel as well bruno
ممتاز شاف انت مذهل حقا
نرجو الترجمة بالعربي أو الفرنسي
I have just found your channel! I absolutely love your content. I will follow your croissant/pain au chocolat recipe today! 💕💕
Dommage que ce n’est pas traduit en français, je me serais abonné, vos recette sont passionnantes
Yum all those delicious ingredients, elements of that tart
I am loving your recipe and I wish I can also make like you
I made this and glazed the bombs with coffee glaze made with white chocolate. Much easier and almost as beautiful
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.
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🤣
Aren't all of his videos not monitized? Rip they're so good
Oh my gosh, look at that!! Looks so enticing! Heck yes, I'd come to your coffee shop/bistro!!!
ممتاز اتمني الشرح بهدوء 💕💕💕💕👏👏👏
No coconut or macademia for me either !! Yes, I dont eat tropical fruits or certain types of nuts !!
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
U deserve 5 million abonné
I really like your recipes that I just discovered. Greetings from Morocco
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.
Bruno, you are to level man. Thank you for sharing!
That looks amazing! Is there any substitute for the coconut?
Hi Bruno! The 4 g of Gelatin sheets for the glace can be replace for 4 g of gelatin powder? Thank you
Bruno you are the best♥️
Gorgeous. Since you eat your own desserts, I don't understand why you don't weigh 500 pounds! Thanks for the matchless lesson.
That looks devine. I might have to give it a shot one day especially since it shares a name 😉
Thank you chef your recipe are very nice
Oh my gosh. Open one in NC Bruno! Come try the east coast!
oh my God this chef is amazing
Just one word. AWESOME!!!!
Love it! What gelatin sheets do you recommend?
You would probably be the best Valentine ever!! 😁
Excellent dessert! I'm definitely going to try to make it!
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!
wow le fondant its juste magnifique
Just realized this can be combined with an pie recepie, I'll try to make this but on a pie crust
I will definitely try this 😁 wish me luck !
How did it go?
I wish youtube has the love button instead of like 😂
Can I substitute liquid glucose for corn syrup? Inspiring recipes, many thanks.
Corn syrup is usually high in fructose, so I don't think glucose would be the best substitute. Liquid honey is about half and half, so maybe a better approximation.
Wow 🤤🤤🤤🤤 I really want to make this one
Another perfect piece of art
I would listen to an audio book of Julia child’s the art of French cooking if you yourself read it aloud.
Holy smoke that's a lot of work. That said, the base you made interests me.