I was also thinking about last week like.. hmm I have these perfect pear-shaped molds in my kitchen..and I was like hey I will spend 760$ and then 3 weeks in the kitchen and finally I will be able to eat a perfect pear shaped cake or what the fuck was that...
The idea of complication behind the simplicity at first glance has been around in the culinary field for at least a decade, and many top chefs and restaurants have tinkered with the idea before though, so where has the standards been raised?
What can I say, simply amazing! You are a true artist Bruno. I have been your subscriber since almost the start of your channel and since years Im always impressed by your high level professionalism. This video is an other great example of it. Wish you continues success. Best wishes from Russia
I just discovered your channel...and I’m absolutely astonished with your skills and love for sharing! Thank you thank you thank you! I LOVE that you are mindful with using everything so beautifully.!!🙏🏻♥️😘
You know what I like the most? That you try your own food,and enjoy it and love it, tasting it to the full! Most chef don't even seem to enjoy food itself..they wanns just show off! Compliments! Bravo Bruno! From a picky italian foodie;-)
Wow Bruno! I am drawing/writing a graphic Novel where a young girl work in France as a pastry chef.. and create the "Enchanted pear" wrap of gold leaf and surrounded by caramel thread. 3 different layers.This remind me of what I did! It's awesome and it looks delicious too!
Marvelous! ❤️🍐 Now I have to go to work after this poetic art?! 😧 I will be thinking about these beautifully yummy pears all day (even though I would rather stay at home and bake or cook something amazing)! What I want to say is that you’ve brightened my day and when I’ll be at work, I will work more at ease, happy and sufficient and also it will be sunny today in my office, because your amazing pears (apples and cherries too, of course!) remind me of the beautiful sun, it’s colours and anticipating of warm spring, which I can’t hardly wait for it to come! Really chef Bruno, thank you also for these series of beautiful and bright creations and I look forward to the day when I could and will make them, I promise I will! 😉
Sweet-breads Bruno , IV been begging you . I thought chefs respond to their fans . I know that the recipe you’ll make will be outta this world and authentic French
"I'll take a Double Triple Bossy Deluxe on a raft, 4x4 animal style, extra shingles with a shimmy and a squeeze, light axle grease; make it cry, burn it, and let it swim."
Professional, art work, and crazy passion rather than cooking, this is how I describe your work. I love the way you cook and make everything. You make me in love with kitchen elements video by video and feel jealous of your professionalism. Wishing to meet you one day chef, greetings from Amman,Jordan.
Fabulous recipe as usual Bruno. Too much like hard work for me though. I'm sitting here with a half glass of white wine and a big ignorant lump of an Irish sandwich to stave off the hunger pangs and to ensure that I never, ever attempt to make something as complex as this! Bon appetit and bon nuit!
Lechiffresix. 2 slices of soda bread, real butter, homecooked ham, tomato, onion and slices of boiled egg sandwiched together. Eat it when your in the pyjamas to make room for expansion, watch Bruno, and fantasize that he's sitting beside you and waiting for the carbs to convert to energy and work that energy out of you!
Bluffant! Vous êtes épatant! You should have a chain of luxury patisseries shops like Pierre Hermé. I am sure people would love to spend a lot of money to enjoy your creations.
How does anyone even conceive a dish with so many steps? How do you make the leap from “What can I do with pears?” to something that requires so many different components? It’s amazing and mind boggling to me!
Cédric Grolet started the fruit-shaped dessert trend, and he works in a bit hotel, probably he spends something like half of his working time in a big test kitchen with his staff, testing new combinations and techniques. But that's just my guess.
huh, when i first clicked this video i thought it was just a generic bloated take of Heston Blumenthal's "Meat Fruit". But your knowledge on utilising multiple genelines in the same dish, is outstanding, they create vaniences in texture and even incorporating 2 in the mouse to intentionally make the structure more crystalline and grainy help to develop a closer mouth feel to the fibers of a pear. This is a unique take on the original source that could only be possible because the main ingredient is a pear, this dish is truly outstanding.
Avec votre série de fruits en trompe l’œil vous avez placé la barre très haute chef, grande technicité et maîtrise, on est dans la pâtisserie haute couture. Mille fois bravo et merci chef =)
Agar agar is used for woon krob ( crispy jellies ), I wonder if he could incorporate the crispy jelly concept into his desserts As a chef myself, I love this guy
Ok, I am subscribing to this guy, omg his food is art. I highly respect you and I think you can outmatch Gordan Ramsy In deserts but I never tasted it and it's my own opinion so, however, your amazing food is like an art in a museum.
It's an awesome, artistic dessert, for sure. But I can't watch the videos without the feeling, that Bruno Albouze is a retired super evil villain now into desserts.
Looking great! Quick question, why olive oil for the sauteing of the diced pear? I thought a less intense flavoured oil (grape seed?) would be better for desserts. Keep it up!
Absolutely stunning! But you have got to be ABSOLUMENT FOU to think I'm going to make that! :-) (and I'm a pretty ambitious home chef)! Looks like I need to book a trip to San Diego and Hotel Del soon! (thumbs up nonetheless :)
Bonjour! M. Bruno félicitation pour le dessert je trouve c'est extraordinaire votre dessert pour ma part votre dessert est difficile à faire mais je ne me plains pas c'est moi que je trouve c'est difficile à faire merci!!!😊
You said, about another great pastry chef.. You are the best magician chef actually.. This month end am trying to imitate some of your desserts on demo.. All credit goes to you chef.. Your work is magnificent...
How is this guy not a meme
Make one then
sounds like the narrator from spongebob 😂“a few moments later”
Bob ross of cooking
He's an artist
don't slip Just slide we shall make him one
cool, I can finally use my perfectly pear-shaped molds
but you need to do grocery shopping of 500 different ingredients.
I was also thinking about last week like.. hmm I have these perfect pear-shaped molds in my kitchen..and I was like hey I will spend 760$ and then 3 weeks in the kitchen and finally I will be able to eat a perfect pear shaped cake or what the fuck was that...
You raised the standards of culinary excellence, and I love it. Thanks for sharing your excellence with us.
+B W Yes, we do. This is a certain style.
It's a dessert you dingus
+B W a cheesecake would be worse. at least it has real pears
The idea of complication behind the simplicity at first glance has been around in the culinary field for at least a decade, and many top chefs and restaurants have tinkered with the idea before though, so where has the standards been raised?
Chef Rachida why can’t women cook?
I'm actually gonna learn to make this. I fell in love with baking 1 year ago and I continue to evolve. It feels like a newly found purpose to life
does anyone else think he sounds like the narrator from spongebob? 😂 “a few momentz later”
A fiou momentz layter
wowww its almost like its an accent or something???
Hannibal's Brother yes, French accent
@@lelepbar you need to work on recognizing sarcasm Frenchman
Hannibal's Brother I think that’s because we don’t have the same type of sarcasm lol
Bruno, these desserts are a work of art. It is much easier to admire them, than to eat them.
3:32 Evil scientist tests his heroin-infused meringue, setting today's opioid crisis in motion. Circa 1972 colorized.
Lol :)
Alejandro Quesada gg men you killed me 😂😂😂😂
Magnifique !
Bruno, why not do a video in French with english subtitles for once? So intrigued to hear you speak French :)
foo8l
over
Nahh.. His english in french accent sounds better
No
Agreed. But No :)
Wow... that's a lot of job, but it definetely worth it! Never seen anything so satisfying in the kitchen.
What can I say, simply amazing! You are a true artist Bruno. I have been your subscriber since almost the start of your channel and since years Im always impressed by your high level professionalism. This video is an other great example of it. Wish you continues success. Best wishes from Russia
This is not cooking...
...THIS IS ART!!!
no. it's art
Joseph Potter Wow, thanks for repeating what I said..
you're welcome :)
you're right... it's ART!
Alexandru Constantin
This isn't cooking. It's art. Please try to understand okay....
Next, make the molecular mango.
I just discovered your channel...and I’m absolutely astonished with your skills and love for sharing! Thank you thank you thank you!
I LOVE that you are mindful with using everything so beautifully.!!🙏🏻♥️😘
You know what I like the most? That you try your own food,and enjoy it and love it, tasting it to the full! Most chef don't even seem to enjoy food itself..they wanns just show off! Compliments! Bravo Bruno! From a picky italian foodie;-)
Wow Bruno! I am drawing/writing a graphic Novel where a young girl work in France as a pastry chef.. and create the "Enchanted pear" wrap of gold leaf and surrounded by caramel thread. 3 different layers.This remind me of what I did! It's awesome and it looks delicious too!
Melanie B i want to read this novel when it gets done
@@warjdani
so do i sounds good
Form Egypt I adore your recipes you're the best talented chef I've ever seen . hope one day I can try any
This is beautiful! Looking foreword to see more fruit mousses. They are so cute and really wanna try it on. Thank you!
Absolutely fantastic. Someone give this guy a medal 👏👏
It looks amazing, I really want to try one but I don't have the patience (and probably skill) to pull off such a beautiful looking dessert.
the creator of these wonders is Cedric Grolet, these pastries are beautiful! It's art.
Marvelous! ❤️🍐
Now I have to go to work after this poetic art?! 😧
I will be thinking about these beautifully yummy pears all day (even though I would rather stay at home and bake or cook something amazing)! What I want to say is that you’ve brightened my day and when I’ll be at work, I will work more at ease, happy and sufficient and also it will be sunny today in my office, because your amazing pears (apples and cherries too, of course!) remind me of the beautiful sun, it’s colours and anticipating of warm spring, which I can’t hardly wait for it to come!
Really chef Bruno, thank you also for these series of beautiful and bright creations and I look forward to the day when I could and will make them, I promise I will! 😉
Wow this is amazing!! Una obra de arte, so beautiful!!! Chapeau!! 👍👍🤗
This is pure genius. Makes everyone else look so bland and amateur in comparison. Chapeau!
I'm dying for your voice ...
Aaaaaaahahahaa. The sexy French voice.
I wanna hear him in a movie spot on tv :D
His voice makes me agressive 😂😂😂
So talented but you make it achievable for home cooks, inspirational.
AMAZING nothing more to say. If you keep doing these quality videos you will have a million subs by the end of this year I hope.
I am Breathless, That was beautiful. You, Sir, are a Master. Thank you
Sweet-breads Bruno , IV been begging you . I thought chefs respond to their fans . I know that the recipe you’ll make will be outta this world and authentic French
They're beautiful! I have no intention of even trying to make these.
William Shapespear
Lmao😂😂
i wish i taste something like that before i die of cancer. Bruno is a god
"I'll take a Double Triple Bossy Deluxe on a raft, 4x4 animal style, extra shingles with a shimmy and a squeeze, light axle grease; make it cry, burn it, and let it swim."
its not world class desserts.
its universe class desserts. even his voice is so quality
You're on a completely different level. Hats off to you!
Professional, art work, and crazy passion rather than cooking, this is how I describe your work. I love the way you cook and make everything. You make me in love with kitchen elements video by video and feel jealous of your professionalism. Wishing to meet you one day chef, greetings from Amman,Jordan.
My grandma had a version of this and she took the recipe to the grave I made yours and it tasted exactly the same thank you so much!!!
Le dessert est international, la pâtisserie est française 🇲🇫.
Vive la France !
Merci
Truly amazing, absolutely stunning. Thankyou Bruno.
Wow... u blew me away with your masterpiece...just wow... madly in love with your cooking...
this is the MOST AMAZING MOST DELICIOUS DESSERT I HAVE EVER SEEN IN MY LIFE!
trop difficile pour moi mais c est tout simplement magnifique de voir avec quelle facilite tu fais ces reproductions de fruits ca doit etre delicieux
Fabulous recipe as usual Bruno. Too much like hard work for me though. I'm sitting here with a half glass of white wine and a big ignorant lump of an Irish sandwich to stave off the hunger pangs and to ensure that I never, ever attempt to make something as complex as this! Bon appetit and bon nuit!
Jackie o sullivan 😂😂
Jackie what is an irish sandwich though
Lechiffresix. 2 slices of soda bread, real butter, homecooked ham, tomato, onion and slices of boiled egg sandwiched together. Eat it when your in the pyjamas to make room for expansion, watch Bruno, and fantasize that he's sitting beside you and waiting for the carbs to convert to energy and work that energy out of you!
Bluffant! Vous êtes épatant! You should have a chain of luxury patisseries shops like Pierre Hermé. I am sure people would love to spend a lot of money to enjoy your creations.
Oh my God that's the best looking dessert I've ever seen.
wtf your voice is so calm, i can sleep to this instantly! bruno you are truly amazing, looks delicious!
Man, the way you deliver keeps me comin back, keep it up sir!
How does anyone even conceive a dish with so many steps? How do you make the leap from “What can I do with pears?” to something that requires so many different components? It’s amazing and mind boggling to me!
Cédric Grolet started the fruit-shaped dessert trend, and he works in a bit hotel, probably he spends something like half of his working time in a big test kitchen with his staff, testing new combinations and techniques. But that's just my guess.
Simply amazing great doing... Admired by ur art of cooking... Excellence is what ur doing....
Wow! Absolutely stunning, I am speechless. It must taste heavenly 😋 Thank you Bruno you are so talented 😘😘😘
Lucie DiStefano j
this is what we call "fine ART" !!! bravo l'artiste !
You are the man! Seriously, your videos are crazy and your food is a work of art. I bet it tastes fantastic! Keep it up man you are The Real Deal!!
Bluffant ! Artistic ! C`est vraiment de la pâtisserie haute couture!
C'est PAS un dessert, c'est une bombe !! - jamais vu une tuerie comme ça !
... et faudrait poursuivre le Chef pour ... "préméditation" !!!
I'm so glad I stumbled upon these videos! Amazing!!
Waouw ! Mai s'est tellement ressemblant !!!😮😮😮
En plus ça a l'air super bon !!!🤤
Where can i find a woman with skills like this in the kitchen 😣
I love 🍐. This will be made tomorrow when I have my free day
Thank you so much for this cedric grolet's recipe ...
All that effort!! Hats off!
huh, when i first clicked this video i thought it was just a generic bloated take of Heston Blumenthal's "Meat Fruit". But your knowledge on utilising multiple genelines in the same dish, is outstanding, they create vaniences in texture and even incorporating 2 in the mouse to intentionally make the structure more crystalline and grainy help to develop a closer mouth feel to the fibers of a pear. This is a unique take on the original source that could only be possible because the main ingredient is a pear, this dish is truly outstanding.
All of the bbq are all the time and unfornate always nice !
My fiancee is in love with your videos and now am in love with her pastry experiments.
Avec votre série de fruits en trompe l’œil vous avez placé la barre très haute chef, grande technicité et maîtrise, on est dans la pâtisserie haute couture. Mille fois bravo et merci chef =)
I need this man to do an audiobook or something.. his voice is too damn soothing
I just like a bowl of vanilla ice cream.....maybe with some fruit salad or a strawberry!
C’est tellement beau qu’on en mangerait !!!😉
Ça donne envie de s’y mettre, la poire c’est vraiment délicieux en plus !
Y a plus qu’à !
this is a cake , you are not curing cancer, drop the attitude . You're a chef, anybody can do that with the right ingredients and enough time .
Another incredible recipe and one that I've never seen before. Thank you Bruno 👌🏽
This is absolutely crazy. And I so want to try it.
Thank you for this beautiful recipe.
man I watch this guy just for his narrating, i don't know if he's doing it as a joke but I'm lmao every time
Hi Bruno! As always outsdanting job. You deserve for millions subscribers!
That would obviously sell for a fortune considering the skill and workmanship involved. Cracking one open would severely traumatize me!
He’s extremely detailed with his meals I like that
Excellente idée d’un dessert surprise qui semble vraiment délicieux 👍🏻
Without fail, every time I get to the point where he does the maniacal French laugh, I laugh to the verge of tears.
How long will these magnificent creations hold in the refrigerator? You obviosly do not serve them frozen. Such beautiful work!!
Should be good for a few hours, as long as the bottom is properly sealed so it doesn't leak out.
i cant even formulate a proper comment
this is just perfection
Agar agar is used for woon krob ( crispy jellies ), I wonder if he could incorporate the crispy jelly concept into his desserts
As a chef myself, I love this guy
was looking through youtube, came across this ... oh my god, never subbed to a channel so fast! this looks amazing!
Ok, I am subscribing to this guy, omg his food is art. I highly respect you and I think you can outmatch Gordan Ramsy In deserts but I never tasted it and it's my own opinion so, however, your amazing food is like an art in a museum.
oh la la looks scrumptious.... and the desert is lovely to.
Absolutely brilliant!!!
great chef...good and clear voice....amazing..
It's an awesome, artistic dessert, for sure. But I can't watch the videos without the feeling, that Bruno Albouze is a retired super evil villain now into desserts.
No words, that is what i love to eat.
Hey Mr. Bruno I just want to say that you're my favorite chef aside from Gordon Ramsay
Looking great! Quick question, why olive oil for the sauteing of the diced pear? I thought a less intense flavoured oil (grape seed?) would be better for desserts. Keep it up!
Absolutely stunning! But you have got to be ABSOLUMENT FOU to think I'm going to make that! :-) (and I'm a pretty ambitious home chef)! Looks like I need to book a trip to San Diego and Hotel Del soon!
(thumbs up nonetheless :)
Now that....is simply incredible.
Looks amazing, I don't doubt it tastes like that too.
I swear this dude is so extra in every possible way
Chef Gordon Ramsey who? This is amazing, this is artistic, this one of a kind, this is Divine 😍😍😍😍🤩🤩🤩🤩
Best part is seeing you tasting the dessert..
This was pure art! Thank you for this🤘 p.s I'm living for this accent!
This is straight up chemistry
Bonjour! M. Bruno félicitation pour le dessert je trouve c'est extraordinaire votre dessert pour ma part votre dessert est difficile à faire mais je ne me plains pas c'est moi que je trouve c'est difficile à faire merci!!!😊
You said, about another great pastry chef.. You are the best magician chef actually.. This month end am trying to imitate some of your desserts on demo.. All credit goes to you chef.. Your work is magnificent...
J'aime cedric grolet! il est tres talented et toi! J'adore ton channel! Put all recettes! sil vous plait! Superb cooking per usual!