Unreal, you inspire me to cook French food because of your precision and attention to detail, no other chef I watch has the dedication for perfection like you do. Keep up the good work!
hello from japan! bruno, you are awesome! my classmates and i have made some sort of a baking club to try some french cooking and baking, including most of your recipes. thank you for inspiring us.next year, 9 of us will take a huge exam in a big cooking school here and try to earn full scholarship. bruno, do you have a cake or entrement recipe using glacage or nappage? please make a video of such, if you have time. more power to you!
I was looking for macaron recipe that is similar to the recipe made in Ladurée. Finally I found someone who make it in the same way Ladurée does ❤❤❤ Thank you from the bottom of my heart ❤❤
These ones are a creation by France's most acclaimed pastry chef Pierre Hermé :) A million times better than Ladurée. If you like the technique, he has released a cookbook dedicated to macarons. Hope this helps
This is a beautiful dessert with such a poetic name. Persia (Iran) is famous for attar of roses used for ceremonial purposes. Isphahan (Isfahan) is one of Persia's most beautiful cities full of ancient architecture. The rose attar (essential oil) amplifies the aroma of the lychee.
Omg! I just discovered your show and I am hooked! I am recently enrolled in culinary school for pastry arts and your show has been a great help. Thanks so much! Great job.
Hey Bruno awesome videos! I've tried your baguettes, tiramisu, and croissants all to major success! You make it so easy. One question: What video editing software do you use?
„Are you kidding me??” 🤣🤣🤣🤣 I am still laughing while writing the comment! Such a beautiful video! Thank you for sharing your informative recipe! Greetings from Germany 🙋🏻♀️
So jealous that you were able to get all the ingredients that the recipe calls for. I'm from Vietnam and it's such a pain whenever I go shopping baking stuff to bake. :'(
Hang Pham what are you having trouble finding? im sure lychee is common in vietnam, powdered sugar shouldnt be too hard to find as well as food coloring. and almond flour, you can make yourself with regular almonds, just blanch them in hot water, peel, let dry over-night, then grind them to a powder. raspberried might be hard to find but u can use some other fruit, doesnt have to be raspberries. use cubes of mango, color the shells yellow and you got your own macarons.
I love where you're going with these videos. Editing is getting better and better:) We enjoy your work and expertise chef. The sound effects as your tossing your kitchen utensils is priceless! LOL. God Bless:)
Chef Bruno, I have a question re. Italian meringue! I love the way it should look, but my meringue never stiffens enough. It always is just slightly too fluid, like an incredibly stiff and thick custard. I don't have a stand mixer, just a fairly highly powered (200W) hand mixer. Is that the issue? Amazing recipe btw :)
You can use a hand mixer but you got to have a deep and clean bowl to whip in it. Also, room temp egg whites. Follow the concept and you should succeed otherwise get a stand mixer.
bruno, do you know where i can get a scraper like that? is it pliable...whats the name because i see it used all the time by professionals for macaronage.
Ohmygosh thank you sooooo much!! I love paris and i've always wanted to try this but it was never at the pierre herme shops i went in so im so excited to try this out!!
Always wanted to make this after learning it was Pierre Hermes creation. It's called the isphan I believe and this one, Bruno, looks just as good as his.
Hello, I subscribe to your channel. I love to watch you whip up beautiful desserts. But of course I could never bake the recipes you make, the recipes are so professional and lots of work - probably why you work out, so you can bake and eat!! But thank you for making your "shows" very entertaining. Maybe one day I will make "something simple"from your vast collection. I do enjoy baking. By the way, I know you answered in a short reply earlier, but I love the music in this video. Could you possibly find out what the name of it is? I would be so grateful. Thank you and God bless! :)
Omg.. bruno.. this is awesomeness to just another level!!!! I m just so intimidated to even try this.. just dont think I can pull it off... How do u manafe to make ut look so easy!!;)
I love your recipes! I've been trying them and they are all great! Saddly I'm not bold enough to try this one.. the temperatures are and everything else must be way too precise, I'm sure I'm gonna mess it up hahaha. But awesome video man!
How do you solve the problem of hollow shells ? I tried everything, lower sugar/almond content, lower temperature, higher temperature, firmer eggs white, smoother eggs whites... and a mix of all that and still I have empty shells...
You are so informative, I LOVE how you include every detail and use traditional French pastry terminology...so helpful. Thank you!
+Timmy G Ah, we meet again!! (sorry couldn't resist)
Unreal, you inspire me to cook French food because of your precision and attention to detail, no other chef I watch has the dedication for perfection like you do. Keep up the good work!
hello from japan!
bruno, you are awesome! my classmates and i have made some sort of a baking club to try some french cooking and baking, including most of your recipes. thank you for inspiring us.next year, 9 of us will take a huge exam in a big cooking school here and try to earn full scholarship.
bruno, do you have a cake or entrement recipe using glacage or nappage? please make a video of such, if you have time. more power to you!
Omg You are from Japan! That's super AMAZING!😄 hiiiiii!
i'd like to see him make a nice entrement too!
This guy is like the Jean Claude Van Damme of pastries.
Lol. I was about to leave exactly this comment
I was looking for macaron recipe that is similar to the recipe made in Ladurée. Finally I found someone who make it in the same way Ladurée does ❤❤❤
Thank you from the bottom of my heart ❤❤
Thats what I'm looking for
These ones are a creation by France's most acclaimed pastry chef Pierre Hermé :) A million times better than Ladurée. If you like the technique, he has released a cookbook dedicated to macarons. Hope this helps
@@leahstephanievarvaressos3028 Yes Pierre Herme is definitely better than Ladurée
A pure masterpiece!!! You should open your own patisserie!!! You're gonna make heads turn!!!!
He's the best!
Ispahan is a name of a city in Iran which has famous rose water! Btw great video sir👍
This buttercream recipe is my favorite, adding the meringue gives it the perfect texture and adds just the right amount of sweetness!
This is a beautiful dessert with such a poetic name. Persia (Iran) is famous for attar of roses used for ceremonial purposes. Isphahan (Isfahan) is one of Persia's most beautiful cities full of ancient architecture. The rose attar (essential oil) amplifies the aroma of the lychee.
Omg! I just discovered your show and I am hooked! I am recently enrolled in culinary school for pastry arts and your show has been a great help. Thanks so much! Great job.
Absolutely beautiful and amazing macarons! I wished your. Ideas were longer and we actually watched you make these in slow motion.
U make all ur recipes so easy for me.. Am not good at cooking at all. But u made me loving my kitchen.
AMAZING! Made it again and it is always a hit!! Thank u again chef Bruno!
sure, anytime ;)
+ Бруно Albouze Hello Bruno! I am very glad I found your channel, I live in Russia, your recipes are divine, thanks a lot !!!!!!!!!
Very impressive! I have nerver filled my Macarons with fruits... I absolutley need to try this!!
Thank you
that is the most decadent, classy dessert I have ever seen a chef make. Bravo.
Love how you use baking terms. Appreciate it so much so we learn better
I just discovered you! I love your videos.
I will watch each and everyone of them.
Merci.
:)
Man.. I am with no words... It was amazing!
You are a genius. Thanks for showing us another master piece. It's breathtaking.
YOU ARE THE BEST CHEFF I HAVE EVER SEEN IN MY LIFE!!!!!
Hey Bruno awesome videos! I've tried your baguettes, tiramisu, and croissants all to major success! You make it so easy.
One question: What video editing software do you use?
indeed the best macaron ever! and chef bruno choc chip cookies recipe, the combination of two different flour gave great texture
Quelle maîtrise ! Chapeau l'artiste...
All I can say is.....wow...I'm out of word....definitely. .The most amazing dessert on earth ; )
„Are you kidding me??” 🤣🤣🤣🤣 I am still laughing while writing the comment!
Such a beautiful video! Thank you for sharing your informative recipe! Greetings from Germany 🙋🏻♀️
I hear angels singing right now lol...
such a beautiful color and presentation
well done as always : ) and I bet it tastes amazing!
This is a absolutely beautiful dish and I can't wait to make it myself, thank you for the new recipe.
Bruno,
This was breath taking. Bravo.
Please somebody tell me the song at 4:03 to 4:45. It sounds amazing. And I love Chef Bruno.
Me too !!! It incredible instrument sound of!!!I cant find any where , even shazamm.May be someone will know this song!!
just made this yesterday,wowww! everyone loves it. will make it again for sure. thanx chef bruno for great recipe
So jealous that you were able to get all the ingredients that the recipe calls for. I'm from Vietnam and it's such a pain whenever I go shopping baking stuff to bake. :'(
Hang Pham order it online.
+ando1135
they do not ship to VN, unfortunately.
Hang Pham
what are you having trouble finding? im sure lychee is common in vietnam, powdered sugar shouldnt be too hard to find as well as food coloring. and almond flour, you can make yourself with regular almonds, just blanch them in hot water, peel, let dry over-night, then grind them to a powder. raspberried might be hard to find but u can use some other fruit, doesnt have to be raspberries. use cubes of mango, color the shells yellow and you got your own macarons.
I love where you're going with these videos. Editing is getting better and better:) We enjoy your work and expertise chef. The sound effects as your tossing your kitchen utensils is priceless! LOL.
God Bless:)
Chef Bruno, I have a question re. Italian meringue! I love the way it should look, but my meringue never stiffens enough. It always is just slightly too fluid, like an incredibly stiff and thick custard.
I don't have a stand mixer, just a fairly highly powered (200W) hand mixer. Is that the issue?
Amazing recipe btw :)
This should work as long as you have a whisk attachment.
I didn't then, but I do now!
And it worked. Had to stand there for a while, but it got to stiff peak stage in the end. Thanks :)
You can use a hand mixer but you got to have a deep and clean bowl to whip in it. Also, room temp egg whites. Follow the concept and you should succeed otherwise get a stand mixer.
Make sure your sugar syrup isn’t being added in too quickly, or else the egg whites will cook and make the meringue soupy.
Superb! The French at their best👌
Creme anglaise buttercream??!? Gonna put that on everything!!! Holy amazing!!!
Omg finally someone doing the real stuff... not cheap tricks recipes that never taste how they should.
The action movie star routine is super funny.
Do you eat the petal with it?
the macarons looks like mini space ships that will take you to planet macaron !!!
Hi Mr. Bruno. Your video is very helpful. I am going to try your guidance this weekend. May I ask if there is any kinds of macaron can have hollow?
I love your videos! I am definitely going to make these ispahan. Can’t wait to taste that combination of flavors!
I always love watching your video! You're an expert indeed. Thanks for making and sharing the videos! Cheers
Where can i find the recipe? I tried your website but I couldn't find it
fantastic, inspirational... ok you got me but what is surprising my husband going back into the kitchen to cook! whoop whoop
This raspberry macaron look soooo pretty I will try to make it .
Pretty! I'll make them for Valentine's Day.
bruno, do you know where i can get a scraper like that? is it pliable...whats the name because i see it used all the time by professionals for macaronage.
You can find plastic dough scraper online or cutting off you own from a bucket plastic lid or so..
I can't wait to try this one. Thank you for sharing.
I bought the Herme book, made some, and thought I didn’t like them at all..refrigerated overnight, they were transformed..much better after 24 hours..
Ohmygosh thank you sooooo much!! I love paris and i've always wanted to try this but it was never at the pierre herme shops i went in so im so excited to try this out!!
i wish u have ur own tv show show..im 16 and i willing to skip school to watch ur tv show.... u the pro
"Are you kidding me" Love it! Looks divine. :)
Mouth watering,will definitely try it.
Macarons are my FAVORITE!!!!! Only thing if I want them, I have to make them LOLLLLLLL!!!!!!💚⚘💚⚘💚⚘💚⚘💚⚘💚⚘💚⚘
You are incredible, Chef!!
You are the real Maestro thank u 1M times
How do u get the macaron shells to be the same size
love your recipes really helpfull esp the pastry ones
these macaroons look so good I will try to make them and your so cool
You are awesome. I love your recipes. I live in Atlanta Georgia. Keep cooking
Oh my! They seem delicious!
Totally gonna try it for tomorrow
Thank you!!
I hope my meringue turns out well this time...:)
Such a gorgeous dessert!
j'aime bien la baby-face du début avec le clin d'oeil ! - bon, vu le magnifique look de ces macarons ... Ladurée n'a plus qu'à bien se tenir !
Mind blown!! I really wish to try this in paris one day :p
In america, ,🥰
what should i do if i want to mske the shell taste like rose too? should i ground some rose
Always wanted to make this after learning it was Pierre Hermes creation. It's called the isphan I believe and this one, Bruno, looks just as good as his.
Pierre Hermé Ispahan inspired; as mentioned in this video.
Amazing as always chef!!!
It is SOOOO beautiful!!
Can't wait to try these for my birthday
they look too perfect!!!
It's more honest to say who to create this legendary international recipe
Thank you
Macarons de "PIERRE HERMÉ" ! 👨🍳 🇫🇷 PARIS
This is pure masterpiece, sir. Awesome job Bruno
Ahh! I need a husband to make me these! although raspberries and nutkao macaroons sound good too!
what is the song from 4:03 to 4:45. It reminds me of Assassins Creed 2 :) Please answer
Cannot answer it comes with editing software...
oh, ok :( Awesome recipe though I'm gonna make it after an hour.
Laktos (Original Mix) by Sebastian Ingrosso
Gray Dandelion Thanks a ton. I've been looking for the info about that piece of music. Beautiful!
you're so welcome!
Hello, I subscribe to your channel. I love to watch you whip up beautiful desserts. But of course I could never bake the recipes you make, the recipes are so professional and lots of work - probably why you work out, so you can bake and eat!! But thank you for making your "shows" very entertaining. Maybe one day I will make "something simple"from your vast collection. I do enjoy baking. By the way, I know you answered in a short reply earlier, but I love the music in this video. Could you possibly find out what the name of it is? I would be so grateful. Thank you and God bless! :)
I don't have a thermometer to see how much temperature the syrup has.
Can i use another method?
I Love The final piano music. What's its name?
Whats the song at the end? anyone know?
Gorgeous presentation!🥂
Chef, could you do a Saint Honore or a Fraisier Gateau one day?
Thx for your great videos! You are an inspiration!!!
I have made them they came delicious, thanks sooooooooooo much
I love it. Thank you for everything.
Beautiful, thank you for the recipe
Soooo beautiful!!! I'm gonna make this!!!
Omg.. bruno.. this is awesomeness to just another level!!!! I m just so intimidated to even try this.. just dont think I can pull it off...
How do u manafe to make ut look so easy!!;)
I do love this dessert, yummmmmmmmmmmi, you are a great cook
'Feels like eating paris'.. haha great chef.. I will try to cook this right now..
Hey Chef.. You are great btw!! a fan from Mission Valley, San Diego California
Oh my, it looks amazing.
Chef...do you think...from this exact recipe if I subs the almond flour into pistachio flour. ..will it work?
Yes for sure
he is a real chef!!
Bruno, you are amazing! Thanks for sharing
You are my inspiration💕
OMG woo so delicious I going to make for sure
I love your recipes! I've been trying them and they are all great! Saddly I'm not bold enough to try this one.. the temperatures are and everything else must be way too precise, I'm sure I'm gonna mess it up hahaha. But awesome video man!
same here lol....macarons seem to hate me because they either crack while baking or never rise at all for me. too many factors play into a nice shell.
I love this channel so much, yumyum!
How do you solve the problem of hollow shells ? I tried everything, lower sugar/almond content, lower temperature, higher temperature, firmer eggs white, smoother eggs whites... and a mix of all that and still I have empty shells...
You are the APPROVED CHEF ⚡️
Just beautiful and I'm not just talking about the chief (which he is)