Oh my god I get so excited every time I see Bruno made a new video. The best pastry chef on youtube by a long shot... Nice job on uploading frequently! Keep up the amazing work!!
Looks interesting. I wanted to test the Gâteau Basque dough with some typical Czech ingredients (poppy seed paste and dry curd cheese), similar to the yeast-dough-based "Koláč", and once with lemon custard. But the chocolate Gâteau Basque looks very interesting. Probably I'll add some pistachios or walnuts into the chocolate custard. Merci beaucoup pour votre idées !
Fallait y penser! C'est carrément innovant et ça a l'air délicieux. Je vais essayer, et il faut que cette idée se propage. Merci encore Chef pour vos recettes :)
I also make versions with fresh apricots soaked in a good dash of Kirsch(I have a couple of good bearing old apricot trees), and prunes soaked in dark rum; based on the original cherry version; as well as your splendid pastry cream version which is now my model. I am most definitely going to make the chocolate version next! Thanks for your wonderfully challenging channel! There are so many videos claiming to teach the French classics.....
Chef! Hahaha! Your face change from the smile and shaking head at the end, to turning your head and saying, "You gotta try this..."! LOVE it! Haha! Looks delicious. Thank you!
so early 😉oh my really I have to try it😍dark chocolate my favourite😍 looks sooo yummy .thank you for showing and sharing. Bruno no need to decorate just eat it😁👍first who thumb up
It's not about type of camera you use or your beautiful and to perfection organized working area (kitchen),It's definitely not about professional accessories you use either,or knowledge and experience you have and It"s not about your communicating skills ...but It's about all this mixed together plus something special that only you have in this UA-cam top level (so to say) cooking/baking "jungle"!
BRUNO! This got me thinking....do you think it's possible to make a chocolate puff pastry? Perhaps adding cocoa powder to the butter/flour mixture of your inverted puff pastry recipe(which is the greatest puff pastry recipe I've ever made, and is my "go to"). Or adding chocolate discs to the butter mixture and cocoa powder to the dough mixture? Would it still puff up?
I found one that looks promising www.saveur.com/article/recipes/chocolate-puff-pastry I'm going to play around and try to do a inverted version. They did mention it was a "delicately" chocolate flavor, which using means not much flavor. No doubt, you are right, it comes down to the filling to give the dessert a powerful chocolate punch. Thanks for the reply. Love your videos. Take care.
Oh no ..... you can't eat it right away..... How does one survive chilling it over night? But anyway this is the next cake on my list. It looks delicious. Merci beaucoup, Bruno.
7 people from Basque were offended. All kidding aside, I love the live voicing in this video. Not a fan of the heavy use of voice-overs in most of the videos. Still love all the food you make. Keep up the awesomeness.
You have reminded me of Bruce Wayne when you spoke the last sentence of the video. So cool you're a chef and Batman at the same time :D By the way, this recipe looks delicious. Can't wait to try it. You've got a fan and an apprentice in Mexico!
I'm sorry Bruno but this is one of the very few recipes that I think shouldn't be made IMO. There is a reason the Basque have not introduced chocolate into the mix, maybe do a version with a very light chocolate flavor and cherries to complement the cherry version rather than change it. Much like a Scharzwald kirsch kuchen. ( Black forest cake in English)
Indeed there is a reason. This cake has the texture of the traditional gâteau Basque though but with chocolate. A modest try for those who love chocolate and want to have a true alternative. This however, has nothing to do with the black forest cake; sorry but that's another story ;)
I know, I am not implying that it should be a black forest cake, I am saying that it could have a similar flavor profile with cherries as well. Maybe I should have worded it more nuanced. But hey, what do I know I am just a simple home cook and you are a Michelin star chef ;). Cheers!
C'est superbe et il faut que l'essaye mais est-ce vraiment nécessaire de mettre de la vanille avec du chocolat? La vanille c'est tellement fin que c'est en ce qui me concerne complètement masqué par le goût du chocolat...et vu le prix de la vanille! Autre chose: comment réussir la crème intérieure aussi bonne que celle de Pariès ou Adam?
![[Gateau Basque] classic cake recipe｜siZning](/img/n.gif)
Oh my god I get so excited every time I see Bruno made a new video. The best pastry chef on youtube by a long shot... Nice job on uploading frequently! Keep up the amazing work!!
I could eat a few slices of that thing if you need help to get rid of it ... :D
These videos have such good quality. Why hasn't this channel hit 1 million subs yet!?
this looks unbelieveable, you nailed this recipe
me encanta tu canal eres el mejor chef del youtube
Samantha POKET también me gusta!!! lástima que no esté traducido al castellano!! saludos desde el mejor país del mundo:Argentina!!!!
You are the best pastry chef I've seen on UA-cam! So professional, and the result is always beautiful! Can't wait for the next video!
Bruno you are the real MVP chef on UA-cam!!
~YUM YUM YUM~ PERFECT...Bruno!! TY for sharing!!
Going to try this!! Looks amazing
Looks interesting. I wanted to test the Gâteau Basque dough with some typical Czech ingredients (poppy seed paste and dry curd cheese), similar to the yeast-dough-based "Koláč", and once with lemon custard. But the chocolate Gâteau Basque looks very interesting. Probably I'll add some pistachios or walnuts into the chocolate custard. Merci beaucoup pour votre idées !
Fallait y penser! C'est carrément innovant et ça a l'air délicieux. Je vais essayer, et il faut que cette idée se propage. Merci encore Chef pour vos recettes :)
Awesome!!! A must try
great recipe chef !!!made it yesterdat and its sooo good.!!!! chocolate lovers should try this!!!
I also make versions with fresh apricots soaked in a good dash of Kirsch(I have a couple of good bearing old apricot trees), and prunes soaked in dark rum; based on the original cherry version; as well as your splendid pastry cream version which is now my model. I am most definitely going to make the chocolate version next! Thanks for your wonderfully challenging channel! There are so many videos claiming to teach the French classics.....
PS the apricot version combines beautifully with the Kirsch and almond pastry.
i am basque and i approuve this :D
magnifique
This really looks like my favourite dessert at a Cafe. I'll definitely try your recipe.
Chef! Hahaha! Your face change from the smile and shaking head at the end, to turning your head and saying, "You gotta try this..."! LOVE it! Haha! Looks delicious. Thank you!
you left me without words this time bruno!!!!! wowwww you deserv it
I made this last night and tried it this morning. OMG, this is so good. Easy and tasty.
told yah :)
Chef Bruno, you are right! I am always in my kitchen because of your wonderful recipes💕 You make my family happy.
Dude you're so cool and funny I love Watching you.
This looks incredible.
Sweet mother of pearl! Looks so yummy!
Seriously ! I have to make this !! You rock chef !
so early 😉oh my really I have to try it😍dark chocolate my favourite😍 looks sooo yummy .thank you for showing and sharing. Bruno no need to decorate just eat it😁👍first who thumb up
O made this and it was really good, really choclatie, loved the recipe
👌
this is amazing....! Thx Bruno
I love it 😍 kisses from Brazil❤
merci, énorme merci
Very original, and yes I bet I've gotta try it ;-)
روووعة thank you looks great ! 3 3 3
It's not about type of camera you use or your beautiful and to perfection organized working area (kitchen),It's definitely not about professional accessories you use either,or knowledge and experience you have and It"s not about your communicating skills ...but It's about all this mixed together plus something special that only you have in this UA-cam top level (so to say) cooking/baking "jungle"!
Thank you Chef!
I am making this today 😁
Et en plus c’est une création personnelle... bravo! =)
Franchement superbe idée! Belle innovation! Espérons que nos amis basques survivront... je l'espère hahaha.
BRUNO!
This got me thinking....do you think it's possible to make a chocolate puff pastry? Perhaps adding cocoa powder to the butter/flour mixture of your inverted puff pastry recipe(which is the greatest puff pastry recipe I've ever made, and is my "go to"). Or adding chocolate discs to the butter mixture and cocoa powder to the dough mixture? Would it still puff up?
Indeed, chocolate puff pastry does exist.. However, it changes the color some for dessert purpose but taste wise the filling will have the last word..
I found one that looks promising www.saveur.com/article/recipes/chocolate-puff-pastry
I'm going to play around and try to do a inverted version.
They did mention it was a "delicately" chocolate flavor, which using means not much flavor.
No doubt, you are right, it comes down to the filling to give the dessert a powerful chocolate punch.
Thanks for the reply. Love your videos. Take care.
once again, I want what he makes :} Makin me hungry everytime Bruno
ya I gonna try this.... wiiiiith cherries ^^
Master in cooking
Oh no ..... you can't eat it right away..... How does one survive chilling it over night? But anyway this is the next cake on my list. It looks delicious. Merci beaucoup, Bruno.
I want to try this .can't u give me pls the recipe, so I can't try Mr Bruno, the talented chef
It looks amazing it's so yummy👏🏻😍😍😍😍
Amaziiiiiiiiiiiiiiiiiiiiiiing. ...thank you 👍👏💗
That looks delicious!!!!
Any buttermilk biscuit recipes?
Happy birthday March 3 Bruno!!! May Our Precious Creator of Life bless you greatly for your incredible efforts to Humanity's Well Being!!!😄😇🐇
Wow, Wow, many Wow.. i agree .
It looks too good!!!!!!!
😱 I have to try it😍😍😍😍
hahahaha I love the ending so good , best recipe I just made it :)
magnifique ! t'es le meilleur pâtissier de tout le UA-cam
Thank you so much,super as usual.
whyyyyyyyyyyyyyyyyyyyyyy!....and thank you freaking awesome!
The Real Deal!! Keep up the good work!!
a piece of art
You chocolate fanatic ! Have you ever tried Mole ? I wonder .
I WILL TRY IT NEXT TIME LOL EXCELLENT
his voice is almost a natural asmr
Stunning!!
BOOOOMBASSOOOOO... Magnifique !
oh Bruno this is Amazing
wow I like chocolate
Ohhhhhhh ohhhhhhhh awesome
Looks delicious. Please upload more chocolate recipes :D
Can you show us Canale? Or any other traditional French pastries/dessert that is not well known and can showcase your amazing skill!
Sure: www.brunoskitchen.net
7 people from Basque were offended.
All kidding aside, I love the live voicing in this video. Not a fan of the heavy use of voice-overs in most of the videos. Still love all the food you make. Keep up the awesomeness.
excelente
Look good Bruno, I love it.
You have reminded me of Bruce Wayne when you spoke the last sentence of the video. So cool you're a chef and Batman at the same time :D By the way, this recipe looks delicious. Can't wait to try it. You've got a fan and an apprentice in Mexico!
Born To Be Alive. Yes, the Patrick Hernandez tune. The cake looks good.
yup.. when Madona's carrer began ;)
The Dalstrong knife...😍😍😍 such a pity that it cannot be shipped to my country
Where do you live?
Bruno Albouze I live in Singapore
Well, try through this page it should work: www.brunoskitchen.net/brunos-store
It can be shipped to Singapore by Amazon.
Genius!
You did It again, Bruno.
Bonjour j'aime bien votre chien ces vraiment génial qu'est-ce que vous faites Bravo
Omg🤤🤤
It said “love” in the cream.
you are the best Bruno!
need some meat btw :3
I'm sorry Bruno but this is one of the very few recipes that I think shouldn't be made IMO. There is a reason the Basque have not introduced chocolate into the mix, maybe do a version with a very light chocolate flavor and cherries to complement the cherry version rather than change it. Much like a Scharzwald kirsch kuchen. ( Black forest cake in English)
Indeed there is a reason. This cake has the texture of the traditional gâteau Basque though but with chocolate. A modest try for those who love chocolate and want to have a true alternative. This however, has nothing to do with the black forest cake; sorry but that's another story ;)
In cuisine, traditions evolve constantly and that is a good thing. Every good chef in the world knows that there's nothing wrong in changing recipes
I know, I am not implying that it should be a black forest cake, I am saying that it could have a similar flavor profile with cherries as well. Maybe I should have worded it more nuanced. But hey, what do I know I am just a simple home cook and you are a Michelin star chef ;). Cheers!
Revolt sorry, english is not my native language, I didn't understand what you really mean. I'm a passionate homecook just like you ;)
I am proud of you too!
How did it taste chef?
créatif ! Miam-miam -
Ça a l'air délicieux ! J'adore tes vidéos, surtout quand tu sens les aliments super fort. Tu avais l'air diabolique dans celles-ci ! 😈
so cool!!!
Superb!
Euskalduna naiz, eta zeure bideoak asko gustoko dittut😋😋 (I'm basque, and i love your videos)
чувак ты с харизмой сниматься в фильме должно быть))
This time even you didn't get to taste it😉😂. Love ur videos.
As a basque I forgive you
fantastic
Chef Albouze, can you do video where you make a sacher torte?
man you are great 👍
What are the ingredients for the pastry please ??
www.brunoskitchen.net :)
j'ai FAIM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! >_
I see chocolate, I press "up"
you are the best
et Dieu créa Bruno!
C'est superbe et il faut que l'essaye mais est-ce vraiment nécessaire de mettre de la vanille avec du chocolat? La vanille c'est tellement fin que c'est en ce qui me concerne complètement masqué par le goût du chocolat...et vu le prix de la vanille! Autre chose: comment réussir la crème intérieure aussi bonne que celle de Pariès ou Adam?
wow....Bruno ur great
🥰🥰🥰🥰
Bruno, you should have Tricolore on your colar and Les Meilleurs Ouvriers de France beside your name.
Thank you for your kind thoughts. I am however far to be at that level of competence.