Nougat de Montélimar Recipe - Bruno Albouze
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- Опубліковано 2 вер 2018
- Nougat also known as Torrone is one of the most precious and ancient treat ever created. In addition to be the perfect long shelf life holidays gift, nougat candy can be made in many different ways. Almonds and pistachios are the most popular nuts used but dried and candied fruits such as orange peels can also be added..it sublimates the final product. Enjoy! 😋
To get the full recipe go to brunoalbouze.com
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Forget Caesar, you are the food emperor!
Ohhhhh yes!!!!
👍🏻👍🏻👍🏻👍🏻you are right he is the best
Chefinticus Maximus
You are the best.
Un grand BRAVO.🎩
Lavros VD I agree!!!!
Wonderful receipe Bruno! You are absolutely right, Nougat is just one of a kind treat! vive le nougat de Montélimar! Et vive la France!
Can nougat hold its own in room temp? how do you store it?
The recipe never came up
Another treat and you just gave me an idea for Christmas gifts....Homemade confections, but not just any confections. I can see teaming this up with candied oranges and pink praline and some marshmallow treats.....The beauty being they all can be made and stored in advance. Thank you Bruno....
Just imagine making this without a machine. It gets so sticky and thick. Beautiful. Must try. One of my favourite sweets
Making this manually would be a great challenge
Yes i wish he had- they didn’t have kitchen aids in tome!
Bruno... I love these videos! I mean, I not even near capable of making these deserts but your calm voice just cures my anxiety so I'm hooked on these videos. Thank you for making these!! ♥
Just came back from Montellimar with a bigbag of Nougat. J'ai tout mangé! Donc j'ai besoin de ton recipe Bruno. It looks very good!
Oh Bruno ~ thank you thank you!!!! I’ve been looking forward to this ever since I discovered Torrone! I KNEW your recipe and process would be Far and Away the most superior! Soooooooooo excited to make this this week!!! Love you!!!
Oh wow, I didn't know you can make something as stunning as this from such simple ingredients. Thanks, Bruno
this guy is such a good story teller love his recipes!
Traducir
Ah ah ! J’ai déjà fait du nougat (recette de Mercotte) mais pas seule car le sirop de sucre et le miel n’atteignent pas les températures attendues en même temps. A deux c’est donc plus facile ! Avec un bon miel de lavande ou de fleur d’oranger
Obligée d’essayer votre recette mais déjà rien qu’en regardant la vidéo, ça met l’eau à la bouche !
I love making Torrone. It's always so much better than any nougat that you can purchase. Thanks for the beautiful video!
Perfect, exactly what I was looking for to make for Christmas!
So fabulous!! I made this this week and I don't want to share it (but I will, it's Christmas after all)! I was a little worried because my sugar syrup took a little longer to get to temp than I wanted after I added the honey, but as long as I didn't turn off the mixer it was fine. I also forgot to add the cocoa butter but it was still amazing!! I need to make some more candied orange peel because I am going to make it again this week. I now realize I have been missing out on nougat!! Try this recipe!!
Is this overly sweet?
Bruno begins telling the story of nougat using *The Birds & The Bees*
🐔🐝
🤣🤣😂😂😂
But so cute...right?🤣🤣
Don't forget the NUTS
For me, is interesting enough
And the nuts
Bruno - you make life worth living! 😍
Thanks Bruno, I made your recipe over the weekend and it was amazing. Thanks for the real deal cooking!!!!!
People invented this stuff without machinery. They really worked hard to perfect their product. Not that chefs don't work extremely hard today. But it just makes you really appreciate these things
Sir you are by far the awsome chef i seen. The way you tell everything about you're recipes exceptional. Hope we see you making some asian dishes as well. Lots of love from pakistan.
Yes please! I Love Torrone,
Beautiful dessert.
Well done Bruno.
Candied bergamot makes this insanely wonderful with just a dash of rose water.
Amazing it reminds me of mine country we’re I’d always had torrone for everything for party’s for Christmas amazing I am definitely going to make it since I live in USA. Know I miss torrone and I will definitely make it
EXCEPTIONALLY BEAUTIFUL THAT'S IT WHAT ELSE CAN I SAY BUT THANK YOU.
WHEN I LIVED WITH MY PARENTS, MY MOTHER WHO WAS ITALIAN, AND MY GRANDPARENTS WHO CAME FROM ITALY
WE HAD TORONE ALL THE TIME ON THE HOLIDAYS YEA
ugotit33x I LIKE YELLING TOO
I HAVE POOR EYE SIGHT SO I ALWAYS TYPE IN CAPS.
I WAS NOT YELLING SO FOR GET ABOUT BEING POLITICALLY CORRECT TYPING STYLE.
SORRY IF IT OFFENDED YOU.
ugotit33x NO WORRIES
Thank you always for your informative and detailed instructions! Also I really love that you close up and show every bit of steps included, which tells me what exactly is going on. So helpful that your recipe never fails me. Much love from S.Korea ;)
Yay! Thanks Bruno! I’ve been hoping for this recipe for a few years. You’re the best 😊
His accent is just awesome! Why are we buying shop bought products (with ingredients we don't understand), when we have all these amazing people online showing us how to do things properly, home made and from scratch!
it's because I'm fucking broke, David.
I made a batch of this and the gianduja nougat as Christmas gifts and both recipes worked like a charm. Thank you!
I love the way you talk, makes me feel so calm. And that looks delicious 😍😋
I'm so looking forward to Christmas! Only time in the year I can get good torrone.
Your talents are amazing. Please 'Food Network" give this man a show. This Chef is the real deal.
Veritas Rex this man is good but nothing compared to high grade french chefs
@@andreasgobert2637 curious how many "high grade" french chefs you have actually SEEN cook?
Very special recipe! Your video is very relaxing! I'm Italian and for Christmas we use to eat torrone. There are a lot of types, for example, chocolate torrone or Nutella torrone. I love it! Thank you 😀
I'll make this as gifts for Christmas, can't wait to make it!!
Samuel Gagnon sure you will😋
Followed you step by step, turned out F-ing amazing!
Luv Torrone! Can't stop eating them.
I love nougat and that just looks incredible. I wish I had a mixer to make it.
Everything this man cooks is exceptional.
Back in those days none of the people had thermometers so how would we make it without the fancy gadgets, including the mixers.
Beautiful! Now I know what to make for Christmas gifts!
Awesome recipe. I did have some issues with the nougat being too soft, but I think that’s because I couldn’t get the honeyvor sugar mixture to go over 130 C. I think this should be fixed my using a better pan. Absolutely devious. I ate half of this recipe in 2 days. It’s sangerously good.
I could listen to you all day saying Nougat.. you bring my Cooking skills higher!! Charismatic and that smile ...love to learn from you.
Accidenti quanto sei bravo, affascinante e professionale, hai proprio una bella cucina.
Lo seguo da anni e uno più bravo ancora non l'ho trovato, i suoi video sono di un altro livello.
Excelentes recetas Bruno. Eres el mejor. Gracias maestro...
Woaw le nougat de compétition avec abricots secs et oranges confites en plus ! Tendre à souhait, c'est un supplice de regarder chef, bravo ;)
personally, this thing is the best tasting anything I've ever had
what else is there to life....exactly eating more of it
Especially if you have Hoden Krebs
.. Enjoy as long as you can! 😉
Love this guy. Keeped you entertained all the time.
Your technique and attention to quality is impeccable.
If Ceasar were alive, you would be his pastry chef...greetings from Atlanta
Merci pour ta belle recette, je l'ai fait hier, c'est la seule recette que j'ai bien réussi, j'avais déjà essayé d'autres recettes de nougat, mais jamais elles étaient aussi bien, encore merci Bruno tu est un grand chef, bonne après-midi de Nîmes bisous ❤❤🌹🌹
I totally love how you cook and make the videos! 👍♥️
woWWWWWW amazing!! I'm afraid, but will try it...Thank You (blast from childhood, forgotten until now)
Looks so good, think I'm gonna have to try making it.
Thank you for sharing this Bruno! You're really a genius!
Oh you are so passionate what a great chef , I have got to try this it looks really delicious. Great cooking Bruno. :)
I'm on my 6th day of water fast. But keep watching this guy's magic. My will power is zero, haha.
Adoraria que fosse traduzido para o Brasil
I am Italian and I remember having Torrone in italy back when i was a child, its absolutely delicious. My aunty makes it in Italy and occasionally she send us some, Its highly addictive. Yours looks wonderful
it's different from torrone tho
O melhor! Maravilha! Gratidão!
I have just made your exact nougat recipe and it was fantastic!! Thank you Bruno!
0dimension :D
He didn't give any ingredients measurements
This looks absolutely delicious and mouthwatering. Thank you for sharing the recipe! merry christmas.
Ooooo I need to try this.....lol!!! Love all your recipes and even tried some of them!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👍🏼
The best recipe on UA-cam for this. Thank you.🇨🇦
Bonjour de l'Oregon. J'aime votre chaîne, continuez votre bon travail!
I would love to see a Holiday Cookie/Candy Box video...just a sampling & examples of beautiful treats to share during the Christmas, etc.
Omg I loooooove nougat! In fact I just had some last night.
Oh Mr Bruno, can I have the whole tray all by myself please? 😋 I could eat this whole day long.
You may like anything so much but not healthy to eat anything in excess
Bruno is amazing - another wonderful demo!
Well-done mate, that nougat looks gorgeous. Funny as it's seems so easy to make and yet sold quite expensively.
Incredibly incredible. .
I got this recipe from my grandmother, she used dried cherries in it as well. I always wanted to make it, but I don't like it, so this year, I think I will make it as gifts for my friends.
Love your sense of fun, thanks for sharing 😃😃
Initially I clicked a video that asked, "What is nougat?" and I left more confused. I come here and not only do I hear an amazing accent, but I learn what nougat is AND how to make it! Gnarly!
- hope you're catching up with your work hon' !
- nope, watching a new video of Bruno
- great, continue and learn then
thanks a lot Bruno, and not only for your recipes! :)
It’s
INCREDIBLE
I couldn't have done right without yr vid after my many attempts. Thank you.
Look, your recipes are amazing and delicious! But I gotta say, you are a beautiful man! Your accent is to die for! Keep it up!
I followed his recipe and instructions and it turned out incredible! Thank you, Bruno!
tell me the recipe
After pistachio cannolis this is my favorite Italian treat
I don't know what's more heavenly....Bruno or ze nougat?!
Cherry pistachio nougats remind me of Christmas
1st video of yours I've seen, instant suscribe. Humour, easy to follow recipe and a bit of a stud, what's not to like! Oh and nougat, a real favourite of mine. Time to buy me a food thermometer.
Just made the nougat... So good!!
Hey Bruno. I made your`e Nougat with 4 egg Whites, 600g Sugar etc. That gives more than 32 x 23 x 2.5 cm. It makes the double! As Ingredients i take 200g Almonds, 170g Pistachios, 200g Cranberries. GREAT TASTE
Very good, very nice. Bruno perfect 👌
duuuuude your show is a one of a kind treat as well!
Such a wonderful presentation of recipes 💖💖😍
I wander why you did not reach millions of subscribers !
j'habite près de Montélimar, en France, dans la Drôme...votre recette à l'air délicieuse 😊 Merci
Great recipe chef! Btw, one of these days you're gonna have to show us how to caramelize nuts using the wet method😋
hot
I tried to do this today. I failed but i will try tomorrow again.
Where did it go wrong?
Make sure the day is not humid; it effects the merengue.
@@AGM-ts5bb That's expert-level knowledge...
Meee toooo, it's 3 hours past, and I can't cup it properly... to humid... 😢😢😢😢😤😤😤
If you read the recipe, there is corn syrup, he does not mention corn syrup in the video
Bruno, I'd love to see your version of calissons 🍬
From one Bruno to another....WOW X 1000 ....exactly what I was searching for....so we'll have your Torrone this Christmas here in Samoa....grazie mille.....Chief Tupa'i Bruno
amazing once again! merci bruno! can not wait to try this and the candied orange peels.
Just love his casual style of sharing a recipe 👍
it seems AMAZING!!!!!😋
If you try to make nougat at home take the nougat out of the bowl while it is still relatively hot. As it cools it gets incredibly stiff, so theres a chance you can break your mixer if you mix it too long
El dia que yo vaya a Francia por primera vez, ire primero a Montèlimar ¡¡¡¡ Asi serà 🙏
Bruno you are awesome, and gorgeous ❤️ thanks for this beautiful recipe.
I love your recipes Bruno, but i kinda wish you would also show some more entrees, insteed of just focusing on deserts.
After all french cooking is more than just delicious deserts.
best regards from Denmark. :)
Great vid, I love your explanations and your voice. It sooths me while I learn
Beautiful recipe I am going to try.
I bought some in France. Best nougat ever! It was the Montelimar Nougat. And the difference in taste was the honey. You could smell the honey in there. Superb that we now have the recipe. So very grateful for this, merci bien, Chef Bruno!
Excellent tutorial. Saludos desde Argentina