Wow! Just wow chef. Im a chef and it is one of the best channel for professional chefs and home cooks too. Really appreciate your reciepes and they all are basic original and classic with an understandable twist and presentation. Really appreciate if you can show best french techniques and best side dishes to go with the meat or veggies.
OMG Bruno! Classic apple tatin is my favorite dessert. I never thought it can be improved, but this way of making it, has blown my mind! God bless you for doing what you're doing, and for sharing your knowledge with us!
Bluffant ! - fallait y penser : des demi-tranches de pommes : l'arrondi pour une bûche ! - et le palet Breton, super ! un vrai cadeau de Noël cette recette, Merci Bruno Albouze / Artiste pâtissier - Père Noël ! je pense pas attendre Noël pour l'essayer though - çe me permettra de me rattraper aux branches pour la réussir !
OMG !! I was looking for the best recipes for Tart Tatin I use to eat in Toulon, La Valee Du Var. This is the ultimate genius Chef master piece !!! BRAVO 👏 👍👏👏👏🍾 Frankly, Bruno you are way too Good for UA-cam or private cookings!!!🙄 Why Not Having your own cooking TV Chantal ?? Instead of us waisting our time on chefs who are worth nothing and Really Not Chefs But Cooks??!!!!!🙄
I hope that one day when I get to paradise (have tried to be a good person all along), the buffet will include ALL the wonderful creations of Bruno, who, in many many years will surely be promoted “ chef pâtissier du paradis”. Those apples must just melt in your mouth. Bravo chef! You certainly make those lucky ones who get a piece of this log very happy!
I just made this recipe and I can honestly tell you that this is one of the best desserts I have eaten. The caramelized apples were a hit and the cookie base was a great combination. I highly recommend this recipe for people which want to take apples to the next level. Well done Bruno......
Would you please tell me how you filled the mold? His finished product looks sooo much smaller than the mold. Did you put 3 layers of apples next to each other.? Was there a big gap in the middle? Did you use all the apples? Thank you for your help.
Wow Chef Bruno! I have been baking for many year’s! I doubted my ability for making such complicated recipes like puff pastry. I am not a pastry chef, but am thinking of taking some classes to up my game. For example, if I wanted to make a pithivier or palmier I would buy Du Four frozen puff pastry in my local gourmet grocer. During the lockdown, I practiced about 4 times. The first was no good and the butter melted out creating a dense, not flaky pastry. The second attempt was better but during the laminating process I kept having butter break. Frustrated, I tried again and it came out perfect! So I made it again to see if I mastered it and voilà, I did! Thank you for explaining all the tips and tricks to make perfect pastry! You have awakened my passion for baking! Merci beaucoup ❤️
This is very clever, especially as a method for caramelising apples (similar to the spiral Tatin of William Lamagnere). It is really in season now, and I can see how easily this would adapt into different desserts or hot puddings. I am intrigued to try it as a type of Charlotte or a Bavarois, especially as my orchard is full and I have never found a really satisfying recipe for an apple cake. Maybe a few more apple recipes from Bruno? 🍏🍎🍰😋
Ah ah cool. Je pensais prendre une de tes recettes pour ce noel, je suis nul en buches 😕 Voilà une super idée de recette et originale qui tombe a pic 🤗
@@schilderpha Hello Patrick, I just received my mold from Amazon. It looks so small. Did you use the Pavoni KEO11. Is this the one that you used? Were you able to insert all the apples that Bruno showed? Thanks Patrick.
You mention in this video that we can purchase the mold for the Yule log in Brunos kitchen, where is this located? I don’t see it on the website. Thank you! I recently purchased the annual subscription, videos are the best!
I have seen lots of Buche de Noel adaptations but this is superb!! You my friend are in a league of your own. I still don’t understand that other than UA-cam other media has not discovered you ?
Wow!!! I love caramel, and you've been pretty generous with caramel stuff recipes at least recently. My husband will go ga ga over this too. We both love tarte tatin. Thank you again Bruno. I've been online shopping for some "very necessary" baking molds. Now I have to add the mold you used to my shopping list :)
Haha, La Pate de Dom released his Tarte Tatin video just a few days ago. Really like this bûche de Noël it's a great idea. Thanks awesome video as usual Bruno, I'm definitely making this for Christmas!
Mr Bruno extremely amazing sweets you make with fruits i am really in shocks with your seçiler.Trying to Whatch your videos with attatchment and carefullness and i love cooking trying to learn new different foods around the world
For any home cooks looking to learn how to cook. This, this is how you cook. Other channels like food wishes and binging with banish a good decent channels for home cooks but this guy right here shows a skill level of not just an actual chef but a master of the craft.
@@BrunoAlbouze thank you Bruno. Our grocery store sells both. “Meal” is a bit coarser. Consequently, thought I had better be sure. Thank you so much for your reply as I am going to make this today. By the way, your “apple” desserts were exceptional. Merci.
I usually just use Pate Brisee for Tarte Tatin. May have to give Sable Breton a try. I agree though that puff pastry is probably the worst option for Tarte Tatin even if it is the traditional. I see a lot of people add butter after the sugar is caramel, but I've always just added it at the start. Is there any downside to my method? I also include a little lemon juice for Tarte Tatin to make the caramel have a bit of chew.
@@rogerrtewwr4723 The butter is already in the caramel. The oil enhance the mouthfeel. If butter is poured afterward, it will end up into crystallized spots - not good.
Serait-on pressé de voir le Père Noël pour faire une recette de bûche un 19 octobre ??? Une belle recette franco-française : tarte tatin et sablée breton, j’en ai l’eau à la bouche !
Oh la la, c'est magnifique. Qu'elle merveilleuse façon de monter une tarte tatin. Je m'incline devant tant de grâce. Merci Monsieur!...
Wow! Just wow chef. Im a chef and it is one of the best channel for professional chefs and home cooks too. Really appreciate your reciepes and they all are basic original and classic with an understandable twist and presentation. Really appreciate if you can show best french techniques and best side dishes to go with the meat or veggies.
I’m gonna have to LOG this recipe into my arsenal!!🤘 another amazing recipe from my man Bruno❤️
Quel talent ! On ne se lasse pas d'une telle perfection !!
OMG Bruno! Classic apple tatin is my favorite dessert. I never thought it can be improved, but this way of making it, has blown my mind! God bless you for doing what you're doing, and for sharing your knowledge with us!
You Sir, are the True Master!
Why isn’t this guy more famous? Legit techniques but it’s the narration that cracks me up
the voice the delivery and the over the top accent are hilarious ... not to mention the teeth ... fascinating !
Bluffant ! - fallait y penser : des demi-tranches de pommes : l'arrondi pour une bûche ! - et le palet Breton, super !
un vrai cadeau de Noël cette recette, Merci Bruno Albouze / Artiste pâtissier - Père Noël !
je pense pas attendre Noël pour l'essayer though - çe me permettra de me rattraper aux branches pour la réussir !
mais FAUT UN MOULE ad'hoc ! euh ... je trouve ça où ? houhou hou ?
bon, je vais aller regarder sur le site !!
@@Maimitti 4:46
I really Love to cook, bake and eat Tarte Tatin so I think this could easily become my favourite kind of Yule Log ❤️ 🍎🎅🎄 🍰
This looks a tad difficult. But it's gorgeous. My mouth is salivating for it. I totally agree with others, you need to be on TV!!!!!!!!
That is the most gorgeous thing I have ever seen ever!
OMG !! I was looking for the best recipes for Tart Tatin I use to eat in Toulon, La Valee Du Var. This is the ultimate genius Chef master piece !!! BRAVO 👏 👍👏👏👏🍾
Frankly, Bruno you are way too Good for UA-cam or private cookings!!!🙄 Why Not Having your own cooking TV Chantal ??
Instead of us waisting our time on chefs who are worth nothing and Really Not Chefs But Cooks??!!!!!🙄
Woow c'est juste une tuerie J'adore tarte tatin 😋🙏✌️
Bruno is the best chef in the world..number one
I hope that one day when I get to paradise (have tried to be a good person all along), the buffet will include ALL the wonderful creations of Bruno, who, in many many years will surely be promoted “ chef pâtissier du paradis”.
Those apples must just melt in your mouth. Bravo chef! You certainly make those lucky ones who get a piece of this log very happy!
Cant wait to meet Juda
Bruno - you are the quintessential artist!
I just made this recipe and I can honestly tell you that this is one of the best desserts I have eaten. The caramelized apples were a hit and the cookie base was a great combination. I highly recommend this recipe for people which want to take apples to the next level. Well done Bruno......
Would you please tell me how you filled the mold? His finished product looks sooo much smaller than the mold. Did you put 3 layers of apples next to each other.? Was there a big gap in the middle? Did you use all the apples? Thank you for your help.
Would you please tell me wether you used almond “meal” or almond “flour.” They are different. Thanks much.
All your recipes look so tasty!! Would love to see your version of red velvet.
Chef, this is just amazing. Well explained, beautiful done and a perfect result. Thank you so much for this experience!
انه شهي جدا ياالاهي 🥰🥰😍😍😍
merci encore et la technique de cuisson des pommes et une bonne base pour pouvoir les décliner de toute façon différente
This a great video Chef, Thank you a Lot. This is Thé best Cooking channel on youtube
Wow Chef Bruno! I have been baking for many year’s! I doubted my ability for making such complicated recipes like puff pastry. I am not a pastry chef, but am thinking of taking some classes to up my game. For example, if I wanted to make a pithivier or palmier I would buy Du Four frozen puff pastry in my local gourmet grocer. During the lockdown, I practiced about 4 times. The first was no good and the butter melted out creating a dense, not flaky pastry. The second attempt was better but during the laminating process I kept having butter break. Frustrated, I tried again and it came out perfect! So I made it again to see if I mastered it and voilà, I did! Thank you for explaining all the tips and tricks to make perfect pastry! You have awakened my passion for baking! Merci beaucoup ❤️
le Barry white de la cuisine :D superbe recette Bruno, merci encore!
Super bonne idée cette méthode .
This is very clever, especially as a method for caramelising apples (similar to the spiral Tatin of William Lamagnere). It is really in season now, and I can see how easily this would adapt into different desserts or hot puddings. I am intrigued to try it as a type of Charlotte or a Bavarois, especially as my orchard is full and I have never found a really satisfying recipe for an apple cake. Maybe a few more apple recipes from Bruno? 🍏🍎🍰😋
I share your opinions about an apple cake recipe .
The finish product, omg! I dont want to eat it. Just want to look at it. So perfect!
I'm dumbfounded.. I wouldn't even pretend that I could possibly make this. I really love tart a tin though...man that looks ridiculously delicious
Masterful and gorgeous, and I know that it is exquisite to the taste. Thank you.
Wow look so easy !!! cause Bruno is cooking! If i cook it will take me five days to complete this cake!
Ah ah cool. Je pensais prendre une de tes recettes pour ce noel, je suis nul en buches 😕 Voilà une super idée de recette et originale qui tombe a pic 🤗
Rien de plus à dire "bravo" 😉✌️
Beautiful! I want to make this for my French fiancé!!!!! I hope he will like it!!!❤️❤️😃😃😃
You might get pregnant then 🐣
Bruno Albouze Well, that’s ok, as that’s one of our goals!!!😃😃
Chef, vous êtes époustouflant.
OMG! 😍🥴😋 quel délice! 👏👏👏
C’est très magnifique !
Miam miam 🤤 une tuerie !!!! 🌹
Well...you can't eat this masterpiece...it looks soooo good!!!!
Every little thing you do is amazing.
That is an impressive looking dessert. Way over my ability to make but I'd sure like to see this in person.....and taste it!
C'est magnifique, incroyable, delicieuse. I've exhausted all my French now,hahaha.
Wow! That looks AMAZING! Drool!!!! 🤤
Perfectly baked caramel apples with a cookie base and fine cream to garnish. YUM!
😍😍😍 omg! That looks absolutely delicious
You are an artist Bruno.Bravo!
If I could like the videos two times...I would ❤️
Thanks chef! Have learned so much from you!
yum!!!!!!!!!!!!!!!!! This is like a fantasy desert!
This dessert needs to...GET IN MY BELLY! Thank you Bruno for your ART!
I like videos before watching them....You are Brilliant!!!❤❤❤
This is a great alternative to apple pie and I KNOW this taste good
WOW...an edible work of ART! .
Please do not forget to mention the baking mold 🤗🎈
Ahhhh
www.amazon.com/gp/product/B01G5Z6ZW0/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=A3AENGPHTN7QXQ&tag=brunoskitchen-20
The mold! 🤗😍
@@schilderpha thank you for this link. I have been searching for 2 days 24/7 I checked Pavoni but did not see it. Thank you for posting.
@@schilderpha Hello Patrick, I just received my mold from Amazon. It looks so small. Did you use the Pavoni KEO11. Is this the one that you used? Were you able to insert all the apples that Bruno showed? Thanks Patrick.
Perfect 👍🏻🏴
Ca donne très envie de la faire
I have been trying to learn French for 30 years. Should have worked in a French kitchen.
You mention in this video that we can purchase the mold for the Yule log in Brunos kitchen, where is this located? I don’t see it on the website. Thank you! I recently purchased the annual subscription, videos are the best!
That look great and yummy 😋
I have seen lots of Buche de Noel adaptations but this is superb!! You my friend are in a league of your own. I still don’t understand that other than UA-cam other media has not discovered you ?
I love your videos this recipe is very delicious and you are amazing thank you
Wow!!! I love caramel, and you've been pretty generous with caramel stuff recipes at least recently. My husband will go ga ga over this too. We both love tarte tatin. Thank you again Bruno.
I've been online shopping for some "very necessary" baking molds. Now I have to add the mold you used to my shopping list :)
Did you find a source for his mold? Than you.
@@emiliamartucci8291 not yet. :)
Haha, La Pate de Dom released his Tarte Tatin video just a few days ago. Really like this bûche de Noël it's a great idea. Thanks awesome video as usual Bruno, I'm definitely making this for Christmas!
Thank you for these beautiful recipes for Christmas. Would you have one for using Springerle molds? Thank you again
Oh My God your are a wizard Bruno
Mr Bruno extremely amazing sweets you make with fruits i am really in shocks with your seçiler.Trying to
Whatch your videos with attatchment and carefullness and i love cooking trying to learn new different foods around the world
Wow what a hit episode,burno I learnt a lot, may be I am u big fan in Asia ,I made u recipes alot of time.
👍👍👍🙏🙏 fantastic chef
Quelle technique pour la cuisson des pommes.. 😉👍
Can you tell us where we can purchase the mold?
WOW!! Looks awesome!!!!
Truly gorgeous! A monument to the apple.
For any home cooks looking to learn how to cook. This, this is how you cook. Other channels like food wishes and binging with banish a good decent channels for home cooks but this guy right here shows a skill level of not just an actual chef but a master of the craft.
Fasol tatan, bush de noil 🤘
Ingenious and so beautiful!!!
Trop top Bruno!
Is the house next door for sale.
always wonderful..💐💐💐💐💐😘
Hello from Russia Bruno! Didn't think about Russian subtitles? We love your videos.
It is impossible to translate any video into every langage I am asked for... I wish I could 🤐
@@BrunoAlbouze I offer cooperation! I will translate the subtitles on your videos. This will add to you 30% of subscribers from Russia.
Outstanding! Never seen anything like that.
I enjoy your recipe as a piece of art, but it's too complicated for me;) thanks for sharing your video!
OMG I’m drooling 🤤
I have a question only remotely related to the subject: how do you clean your stainless steel pans? Do you use any special products?
Thank you 😊
Mmmmm looks yummy 😋
wow looks really yummy chef. thanks so your time
beautiful
Just amazing
Almond meal or almond flour? Just checking to make sure that I get the right texture. Thank you for clarifying.
Same thing 😑
@@BrunoAlbouze thank you Bruno. Our grocery store sells both. “Meal” is a bit coarser. Consequently, thought I had better be sure. Thank you so much for your reply as I am going to make this today. By the way, your “apple” desserts were exceptional. Merci.
I usually just use Pate Brisee for Tarte Tatin. May have to give Sable Breton a try. I agree though that puff pastry is probably the worst option for Tarte Tatin even if it is the traditional.
I see a lot of people add butter after the sugar is caramel, but I've always just added it at the start. Is there any downside to my method? I also include a little lemon juice for Tarte Tatin to make the caramel have a bit of chew.
Looks amazing!
Incredible! ❤️
Wonderful idea.
Mouthwatering 😍
Bruno ti amo
Great desert!
Gosh, that looks good.
can you use melted butter instead of olive oil?
Nope but you can skip it
@@BrunoAlbouze hehehe, too bad :(
@@rogerrtewwr4723 The butter is already in the caramel. The oil enhance the mouthfeel. If butter is poured afterward, it will end up into crystallized spots - not good.
Is there a substitute for almond if someone has a nut allergy ??
Serait-on pressé de voir le Père Noël pour faire une recette de bûche un 19 octobre ???
Une belle recette franco-française : tarte tatin et sablée breton, j’en ai l’eau à la bouche !
C'est Noël tous les jours chez moi 😂
Je vois ça ! Bravo ! Cette bûche en est la preuve
Merci
The French American accent so cool 😂