@@sancutairesanuctuaire8795 vous avez la majorité des meilleurs plats ok ..mais vous n'êtes pas les meilleurs en tt dans la cuisine ...il y a d'autres pays qui ont des plats encore plus délicieux...et de plus il faut être modique
In terms of desserts Austrians are ahead not French !!! Even croissants it is an envention of an Austrian chef during the siege of Vienna by the Turks few centuries ago
Bruno - you are one inspired individual. This looks so delicate and delectable! You are such a Master! They should make films about you! Seriously! I've never had any quibble with TV chef's like Jamie Oliver or Gordon Ramsey but you put those guys to shame. How come they have this omnipotent persona and not you? You should be on billboards up and down the world! On TV screens 24/7 with a dedicated channel just for you! Your food is both accessible and sophisticated and the skill it takes to achieve it is nothing short miraculous! I bet you can see into the Matrix can't you!!? I must say I make it a point of trying to do your dishes and that's great, but really what we all want is to be able to actually TASTE one of these wonderments you create for ourselves. Do you have a restaurant? Unbelievable Bruno, really unbelievable. You are the Master!
TV chefs aren’t all bad, Ramsey for example has 3 Michelin stars. Jamie Oliver however has none, and fucked up our schools’ food. It’s a mix of incredible cooks and personalities that show producers like.
Bruno is amazing but he studied and worked many years as pastry chef. If you see him from the lense of chefs making video for home cooking it's always gonna be more impressive, but amongst other pastry chefs his skills are certainly still excellent but they don't stand out as much. Pastry is another world, it's not home cooking.
@@explosiverift2037 Trouble with Ramsey is that his belligerent attitude removes the entire point of cooking for me. I could forgive his outrage if he were saving a life, but to peddle his persona on TV....? No thank you.
Bruno, what I love about all of these videos, is how you break the recipes down into simple language. You anticipate the questions and give the answers at the same time. I especially like how you explain the "why" of things. Why you chill dough before rolling it out and the impact that action has, for example. And I really love the plating of the dishes you create. The presentation is so special. I finally understand what it takes to create a memorable meal, from the appetizer to dessert. Thank you :)
I see a lot of UA-cam chefs and most of their recipes are just homely. Doesn't mean it's bad, but it doesn't have the complexity or dedication like yours does. Their recipe are more for everyday average dinning experience, while yours are for fancy gourmet dinning. I really enjoy your video because there are not a lot of chef like you out there on UA-cam.
Jamie Oliver and Gordon Ramsey are both known as incredible chefs but the world rarely looks at the patissiers, those who specialize in pastries and desserts. There is no point in eating a wonderful and warm meal if you can't end it with an equally great cold dessert.
I went to Europe this June and got a chance to visit one of the best bakery in Marseille. Had this very dessert and just thought of your show. It was the reason why I chose it as well. I just have to set up a time to follow your recipe and just do it! May I make a special request to make some dessert or bakings w Rose water? I live in Portland, OR and there is a bakery who makes very good Rose water Croissant with freeze dried raspberry but the icing is too sweet for me. I also missed the Rose water Macaron in Marseille. They actually makes the cookie with rose flavor and fragrant! Merci Beaucoup! I wish you could start a business in Portland, OR after I read your business proposal! Best of wishes!
The restaurant I used to work out did a similar dessert. It was a pistachio joconde, set vanilla diplomat, mango gelee, pistachio white chocolate cremeux, an orange tuille, and finished buttermilk ice cream on top of brown butter crumble.
This video inspired me to make the most amazing dessert I've ever attempted last weekend. My family loved it. I modified some elements (Lemon cremeux, and whipped rosewater ganache instead), and I definitely made some mistakes - didn't crush the cornflakes enough, and didn't process the praline enough. I think I tempered the chocolate properly, though the sheets were incredibly delicate and I broke many! But it was delicious anyway. I think with more attempts and the right tools, I'd get better at it. Thanks Bruno for your amazing content. I've been watching many of your videos in the last few weeks. Can't wait to try something else.
I can only prepare this in my dream. If I made any attempt at it in real life, I would cry myself bitterly to death. It beats dreaming watching you though.
Although I enjoyed this dessert and consider myself an iconoclast in the modern sense, it cannot be called a mille-feuille. The term "mille-feuille" inherently implies a dessert made with layered dough, specifically puff pastry, which is essential for achieving the signature "thousand layers". There is a reason puff pastry is traditionally used for mille-feuille. This dessert is unique in that it cannot be authentically replicated with any other type of dough, such as dacquoise or tart-based dough. Unfortunately, the name "mille-feuille" sticks in your head, but a thousand layers should truly mean a thousand layers. Thanks for sharing this recipe!
hey bruno this reciepe is awsome..... my mouth is drooling.... that means that it is fantastic when your mouth is drooling.... my mouth is drooling just to see it, i cant imagine that taste with matcha... its better to go and began to make one... thanks bruno karl from Malta...
This may be heresy to say but are there ways to make these desserts with less sugar without compromising the texture? I have diabetes but I would really like to enjoy a less sweet variation of these once in a while.
la phrase et la vidéo qui sort de nulle part à 7:38 suivi du petit regard ironique m'ont tué!!! XD XD XD "you made my day" comme on dit par chez vous! cheers
Omggg. That looks so good. That's literally all of my favourite flavors combined in 1! Theres like no way I would make this....wish someone could make it for me. Want it do bad....☹☹ #sadlife
Hi, Bruno, your desserts look amazing!! I am currently studying Patisserie myself and your videos are really helping with studying patisserie for a graded exam i have coming up in late spring. Thanks again and please keep the videos coming they are prooving a great help :)
The french are a whole level ahead of the world in terms of desserts
On vous défonce pas qu'en dessert, juste en cuisine tête au sol c'est tout.
@@sancutairesanuctuaire8795 vous avez la majorité des meilleurs plats ok ..mais vous n'êtes pas les meilleurs en tt dans la cuisine ...il y a d'autres pays qui ont des plats encore plus délicieux...et de plus il faut être modique
Many levels ahead about the entire gastronomy, actualy.
@@timoonn Not ahead the Japanese gastronomy, tho.
In terms of desserts Austrians are ahead not French !!! Even croissants it is an envention of an Austrian chef during the siege of Vienna by the Turks few centuries ago
Bruno - you are one inspired individual. This looks so delicate and delectable! You are such a Master! They should make films about you! Seriously! I've never had any quibble with TV chef's like Jamie Oliver or Gordon Ramsey but you put those guys to shame. How come they have this omnipotent persona and not you? You should be on billboards up and down the world! On TV screens 24/7 with a dedicated channel just for you! Your food is both accessible and sophisticated and the skill it takes to achieve it is nothing short miraculous! I bet you can see into the Matrix can't you!!?
I must say I make it a point of trying to do your dishes and that's great, but really what we all want is to be able to actually TASTE one of these wonderments you create for ourselves. Do you have a restaurant?
Unbelievable Bruno, really unbelievable. You are the Master!
TV chefs aren’t all bad, Ramsey for example has 3 Michelin stars. Jamie Oliver however has none, and fucked up our schools’ food. It’s a mix of incredible cooks and personalities that show producers like.
p
9
Bruno is amazing but he studied and worked many years as pastry chef. If you see him from the lense of chefs making video for home cooking it's always gonna be more impressive, but amongst other pastry chefs his skills are certainly still excellent but they don't stand out as much. Pastry is another world, it's not home cooking.
@@explosiverift2037 Trouble with Ramsey is that his belligerent attitude removes the entire point of cooking for me. I could forgive his outrage if he were saving a life, but to peddle his persona on TV....? No thank you.
@@RichardGDBaker Watch the Road Trip show thing with Gorban, Gino, and Fred. Gorodan is very chill there
Bruno, what I love about all of these videos, is how you break the recipes down into simple language. You anticipate the questions and give the answers at the same time. I especially like how you explain the "why" of things. Why you chill dough before rolling it out and the impact that action has, for example. And I really love the plating of the dishes you create. The presentation is so special. I finally understand what it takes to create a memorable meal, from the appetizer to dessert. Thank you :)
Imagine if he would be a narrator to any crime thriller movie... It would be really sensation...
I see a lot of UA-cam chefs and most of their recipes are just homely. Doesn't mean it's bad, but it doesn't have the complexity or dedication like yours does. Their recipe are more for everyday average dinning experience, while yours are for fancy gourmet dinning. I really enjoy your video because there are not a lot of chef like you out there on UA-cam.
To anyone watching this who has not yet made this dessert, believe me, it tastes better than it looks.
This Guy is to Food as Rembrandt is to Art. 7:42..was waiting for that..
lol same here
Oh my God Bruno! You deserve 4 Michelin stars 😊
Still waiting for your recipe book.
I'd buy that in a second
Yes Bruno. A cookbook please! It would sell like crazy
This is the best idea ever! what should we do so he will see this :D
I want to eat it. I dont want to make it. lol
That's a good point😋
Same 😂
Maria Vang really
Made this a couple years ago when I was a pastry chef for a heliski lodge. They loved it!
This man always visits heaven after tasting his creation.
wow one of the best yet, that chocolate work... fantastic.
We love passion fruit curd, lemon curd and combined it with bavarois.
Pastry GOAT! No question.
What a f*cking fantastic era to live in where this kind of content is available FOR FRE :D
You just get better and better
Masterful culinary skills aside, I get this tingling sensation every time I hear him speak
Jamie Oliver and Gordon Ramsey are both known as incredible chefs but the world rarely looks at the patissiers, those who specialize in pastries and desserts. There is no point in eating a wonderful and warm meal if you can't end it with an equally great cold dessert.
Dear Bruno i love yout work......But...
PLEASE Stop posting new videos at the middle of night before my sleep time 😂💔
scarlatti222 it’ll help you sleep
This is Awesome and I really don’t understand why got 35 people will unlike here ?
I went to Europe this June and got a chance to visit one of the best bakery in Marseille. Had this very dessert and just thought of your show. It was the reason why I chose it as well. I just have to set up a time to follow your recipe and just do it! May I make a special request to make some dessert or bakings w Rose water? I live in Portland, OR and there is a bakery who makes very good Rose water Croissant with freeze dried raspberry but the icing is too sweet for me. I also missed the Rose water Macaron in Marseille. They actually makes the cookie with rose flavor and fragrant! Merci Beaucoup! I wish you could start a business in Portland, OR after I read your business proposal! Best of wishes!
Katalina J merci!! I ll keep you posted ☀️
Bruno Albouze Thanks for yr reply! Best wishes!
It feels like I am eating 5 sticks of butter listening to his voice, so greasy and melo
The restaurant I used to work out did a similar dessert. It was a pistachio joconde, set vanilla diplomat, mango gelee, pistachio white chocolate cremeux, an orange tuille, and finished buttermilk ice cream on top of brown butter crumble.
Ur perfection has no words mashaAllah
a like for the word ( ما شاء الله )
Even though I could never replicate one of your recipes, it is so much fun to watch what you create. Thanks
I don't actually cook anything from your recipes haha just love to watch you make those delicious meals
Le Schwarzenegger de la pâtisserie. On le dirait tout droit des années 90.
You are the most amazing pastry chef on UA-cam!
The Wizard of Chocolate... I'm really impressed. Bravo, Maestro.
We got pastries like that in Jersey ..Bruno is a genius he should be a cook for dignitaries.😍 Bless him Jesus. 👍
*I am a huggeee fan of your channel ♡ most talented handsome chef evver !!*
Not sure about which one is the hottest: Bruno or this dessert? Merci Bruno, c'est toujours merveilleux ce que tu fais!
You are the most.je regarde tes vidéos avec amour .merci
This video inspired me to make the most amazing dessert I've ever attempted last weekend. My family loved it.
I modified some elements (Lemon cremeux, and whipped rosewater ganache instead), and I definitely made some mistakes - didn't crush the cornflakes enough, and didn't process the praline enough. I think I tempered the chocolate properly, though the sheets were incredibly delicate and I broke many!
But it was delicious anyway. I think with more attempts and the right tools, I'd get better at it.
Thanks Bruno for your amazing content. I've been watching many of your videos in the last few weeks. Can't wait to try something else.
merci beaucoup je suis nul en anglais mais tu m'aide beaucoup
Pure art. ❤
That kitchen! That talent!
Best pastry chef on UA-cam
Complètement fou!! Tout semble si facile à faire, mais il y a tellement du temps derrière la fabrication...!! Merci de partager!
Je dors ❤ Merci because Chef Bruno!
Honestly this was mesmerising to watch! Thank you :)
Wow! The reflection pool at the park is only of my favorite places in San Diego. Thanks again Bruno!
Art. Every single time. Amazing!!
The best but most difficult to make until now chef. Please do more in the same level!!!
I can only prepare this in my dream. If I made any attempt at it in real life, I would cry myself bitterly to death. It beats dreaming watching you though.
Wow I really didn’t know people used acetate cels for culinary uses. Thought it was only for animation.. nice to know
Although I enjoyed this dessert and consider myself an iconoclast in the modern sense, it cannot be called a mille-feuille. The term "mille-feuille" inherently implies a dessert made with layered dough, specifically puff pastry, which is essential for achieving the signature "thousand layers". There is a reason puff pastry is traditionally used for mille-feuille. This dessert is unique in that it cannot be authentically replicated with any other type of dough, such as dacquoise or tart-based dough. Unfortunately, the name "mille-feuille" sticks in your head, but a thousand layers should truly mean a thousand layers. Thanks for sharing this recipe!
I made this it was sooo good, but so time consuming. Thank you for this recipe.
This is magnificent!!!! That feeling when you're trying to fry doughnuts correctlly, and watch other people doing such elegance😁
Each and every recipe a masterpiece..
It has to be the best selling really un believable
I click on Bruno just to hear him talk :)
yes I agree.
I love Bruno's recepeits but also it's his voice that I just LOVE ! to hear
Question is which word do you like to hear him say...? “Sugar, millimeter”?
Bruno Albouze. C'est une symphonie de goûts et de couleurs. "ESPECTACULAR"
Make something with chestnuts please
Waao chef I couldn't belive on my eyes it's mouthwatring dessert...👍
hey bruno this reciepe is awsome..... my mouth is drooling.... that means that it is fantastic when your mouth is drooling.... my mouth is drooling just to see it, i cant imagine that taste with matcha... its better to go and began to make one... thanks bruno karl from Malta...
This is a desert that you'd find only in fine dining restaurants
Indeed I doubt Jack in the Box would have that option.. well, wait and see you never know who may hide in the box🐥
That's literally art. I'd buy your book
This is rocket science desserting...you mind if I just make cookies instead?
Bonjour de l'Oregon. J'aime votre chaîne, continuez votre bon travail!
Muy lindo, Elegante y extraordinario la precentacion.
no words bruno. no words.
ressemble au "plaisir sucré" de Ladurée, et OMG c'est succulent !
Now this is incredible.
this looks very advanced........ gonna find myself a nearby shop that sells it hehe
i pity the ones who is allergic to hazelnuts.
That's nuts 🐿🌝
Beautiful knife set!
Like before watch it😛😛 j’aime vos recettes
What you do is a true work of art! ❤️❤️❤️ I always enjoy your channel ❤️❤️❤️
Bruno, you are a boss. Thanks for these amazing free videos.
I love how he always chilling every thinggggg!! Delicacy need patience!
i love your art work with food. you are a MASTER OF ALL... Love your channel
you are unbelievable, monsieur, thank you so much
I love the little trailer in the begining with previous of every step!!
Amazing food... looks stunning and I bet it tastes as good as it looks. An artist.
C'EST MERVEILLEUX ! Encore merci pour le partage de vos recettes !
This dessert looks so delicious love it
This may be heresy to say but are there ways to make these desserts with less sugar without compromising the texture? I have diabetes but I would really like to enjoy a less sweet variation of these once in a while.
This is my favourite one!! I loved what you said about the emotions and heart!! Ever so true.
la phrase et la vidéo qui sort de nulle part à 7:38 suivi du petit regard ironique m'ont tué!!! XD XD XD "you made my day" comme on dit par chez vous! cheers
Oh Bruno!
Wonderful! Thank you very much.
Are you a chef or a pattisier? You are a master for sure!
7:40 Balboa Park, San Diego! I would go to a restaurant just to have this dessert!
ddoyle11 indeed😉.. unfortunately no such desserts around here😩
Then please create one!
Omggg. That looks so good. That's literally all of my favourite flavors combined in 1! Theres like no way I would make this....wish someone could make it for me. Want it do bad....☹☹ #sadlife
I've always like how dramatic you were while baking lol
You are really master dessert. Awesome
Saw this on the website, been waiting to get the recipe/video!!
I heard you 🤗
Sir you are awesome...... I have a cordial request to you.... Sir please can you share Korean butter cream recipe..... Please please please
Bonjour Bruno, could you please make Plaisirs Sucrés? Merci beaucoup, love your videos and sense of humour!! 😆
Hi, Bruno, your desserts look amazing!! I am currently studying Patisserie myself and your videos are really helping with studying patisserie for a graded exam i have coming up in late spring. Thanks again and please keep the videos coming they are prooving a great help :)
I love watching these videos knowing I will never make them
This looks amazing.
Bruno, your food is as much art as it is tasty 😋
Gracias
Can I replace the green tea with anything else
That looks so amazing!
"it was the best selling dessert..... purr"
Monsieur Albouze,
A truly great blend of ingredients. Can´t wait to try myself :)
thank you!
Beautiful! Where we could buy this? And how much?