People who disliked Bruno's videos are probably a professional talentless chefs who spent big amount of money in cooking academies but they ended up working in 2 stars restaurants or in pizzerias lol... Bruno we looove you you're one of the best God bless you... you definitely should be paid for your talent
I hope these videos never change in their break neck pace. Just as I am noting the middle technique, Bruno is telling me he hoped I enjoyed the video. These videos are gems. Gems.
That's a great recipe! A simple dessert that combines so many techniques! The one you use for making the Italian meringue is one of the best I've seen. I really gotta try making the syrup with the lid on, maybe that's why I keep messing it up 😀 I love the way you edit your videos. It's not just a clip with a recipe, it's an entire experience. Congrats! 🙌
Where can we purchase... tutti-fruiti please? Just thought it was so cute, couldn't resist. Bruno~ making these for my 97yr old aunt/uncle and they'll surely enjoy. (You see- trying to create appetite for 97yr olds who often have no desire for food... my cooking your recipes had created an excitement for them...and they now look forward to Bruno's creations! Fun for them...and for me, I am happy to trick them into appetite. Drs term for this real problem of old elderly losing weight for no reason but loss of appetite... has coined elder person losing weight as: 'the dwindles' ! But my uncle now has been gaining healthy weight...in part because of Brunos recipes! Thank you Bruno. Fine dining is happening in this quiet old house! They have been all into my introducing them to 'coffee creamers' which goes well with your delicious pastries. ty !!
Bravo Bruno, elles sont super belles !!! Ça fait plaisir de vous voir faire des polonaises. Elles ont quasi disparu en France. Je n'aurais jamais pensé les faire comme ça. Je fais mes brioches et je les coupe en trois. Je vais essayer comme ça plus les gouttes de citron avec le blanc d'oeuf pour la meringue italienne. On ne nous a pas montré ça à l'école de pâtisserie. Encore bravo et merci de tout coeur. S.
Toutes vos recettes sont juste MAGNIFIQUES, pourriez vous nous faire une chaîne en français pour nous autres francophones qui ne maîtrisons pas du bien langue de l’oncle sam !! Sinon tout est génial un grand bravo et bonne continuation 👍🏼👍🏼👍🏼
You are so creative Bruno. I love everything you do. I love baking and cooking myself, so I am going to try some of your creations. You are awesome Bruno.
I am drowning in a pool of my own drool! 🤤 But seriously, if I lived in your house there would be no leftovers. Ever... Oh and I love your cute little mixer. Easy for pouring things into? And I think your monster cleaver should have its own channel. I would totally watch closeups of you decimating food with one chop! 😂
Fresh & Sassy Plant-Based Living sounds wonderful. Isn't that same orange blossom water that can be used on the skin? I remember a fantastic orange water from my esthetician.
Boiling sugar temperature check Everyone else: checks boiling sugar temperature with termometer, while keeps being extra careful with burning hot sugar Bruno: uses his fingers
David P My hearing is not what it used to be, which is horrible when I think about how horrible it was when I was a kid. I didn’t hear the “c” sound, which is why I thought he said tranquil et facile. 😅
Oh this looks so tempting and doable for amateur bakers. A bit like baba au rhum but in this recipe there is no alcohol. Which is strange cose its called Polonais and there is an expression in french saying “ saoul comme un polonais “ . On nous aurais menti ???
Bruno, I have a special request. Can you do a video comparing and contrasting Danish pastry and croissants? I know they are both yeast leavened, laminated doughs. They have very different texture when baked, of course. How are they different? Thank you!
Hal Grotke Well Danish is a croissant dough with eggs and shaped into squares from which each corner is folded in the center.. once proofed, custard and fruits are added.. Nowadays though, pretty much every breakfast item is made out of croissant dough 🙂
Bruno i love u every video u post since your announcement is nuthin but persuasion of y we should come to your event 4 real and I'm praying HARD things work out well so I can go I think youre so freaking amazing
@@BrunoAlbouze merci pour le conseil et pour les recettes. Je suis une nouvelle abonnée et j'apprécie autant le contenu que le dressage de vos plats. Bonne continuation.
Chef, you're simply the best! But I'd love to see your take on the cuisine from other countries. For example, there is a quite simple and rather delicious Brazilian fried treat named Coxinha and it would be great to see your take on it. Think about it :P Sending love from Brazil!
Bruno’s got some guns 💪 from lifting that titanic sized cutting board all the time 😆
People who disliked Bruno's videos are probably a professional talentless chefs who spent big amount of money in cooking academies but they ended up working in 2 stars restaurants or in pizzerias lol... Bruno we looove you you're one of the best God bless you... you definitely should be paid for your talent
Sou amy who in his right mind would hate this talented and charismatic guy but ... there are haters out there 😏
I hope these videos never change in their break neck pace. Just as I am noting the middle technique, Bruno is telling me he hoped I enjoyed the video. These videos are gems. Gems.
It looks so simple when you do it, OMG
Ikr!
@1:17
He grabbed boiling sugar with his bare hands and didn’t get burned. Must have learned it from Chuck Norris. 🔥
when you know as many pastry recipes as him you become sugar
when you first put you fingers in cold water no problem and no risk .
Boiling sugar is scared that it will get burned by chuck norris' hands
Imagine Bruno participating on The Great British Baking Show. Every challenge he would get Paul's handshake :)
Heverton Dutra There is an American version of the show. He would win hands down!
@@nancyalfaro5074 oh really? Haven't watched that yet! Will make sure to do so. Thanks!
Totally.
Unfortunately, you can't have ever been a professional to participate in the show. Its purely for hobby bakers.
That's a great recipe! A simple dessert that combines so many techniques! The one you use for making the Italian meringue is one of the best I've seen. I really gotta try making the syrup with the lid on, maybe that's why I keep messing it up 😀 I love the way you edit your videos. It's not just a clip with a recipe, it's an entire experience. Congrats! 🙌
Hands down the best pastry chef on UA-cam
Jack Dee as a French chef with an American attitude. Totalement dingue, j'adore.
Tranquila, es fácil!!! 😱😍
Te Amo Bruno 🥰
Definitely your master class 🙌🏻
Yours is truly a MasterClass. Thanks for continuing to share your talent. Love knowing how to use my leftover brioche now!!!
Greetings from Poland then! Love it! 😍😍
Délicieux j'ai adoré votre chaîne je me suis abonné
This recipe is brilliant! Your tip on cooling down pastry cream is so helpful.
I love and respect chef bruno..🥰🥰🥰🥰
Where can we purchase... tutti-fruiti please? Just thought it was so cute, couldn't resist. Bruno~ making these for my 97yr old aunt/uncle and they'll surely enjoy. (You see- trying to create appetite for 97yr olds who often have no desire for food... my cooking your recipes had created an excitement for them...and they now look forward to Bruno's creations! Fun for them...and for me, I am happy to trick them into appetite. Drs term for this real problem of old elderly losing weight for no reason but loss of appetite... has coined elder person losing weight as: 'the dwindles' ! But my uncle now has been gaining healthy weight...in part because of Brunos recipes! Thank you Bruno. Fine dining is happening in this quiet old house! They have been all into my introducing them to 'coffee creamers' which goes well with your delicious pastries. ty !!
Je ne connaissais pas mais ça met l’eau à la bouche. Merci Bruno
😋😋😋😋😋😋😋😋👌👌
3:36 is when I learned that Bruno is definitely more powerful than Chuck Norris and Macgyver combined. I would have most definitely burned myself.
Well, he did say dip your fingers in ice water first..
Bravo Bruno, elles sont super belles !!! Ça fait plaisir de vous voir faire des polonaises. Elles ont quasi disparu en France. Je n'aurais jamais pensé les faire comme ça. Je fais mes brioches et je les coupe en trois. Je vais essayer comme ça plus les gouttes de citron avec le blanc d'oeuf pour la meringue italienne. On ne nous a pas montré ça à l'école de pâtisserie. Encore bravo et merci de tout coeur.
S.
😁❤️Ooooh j'ai kiffé sur le "It's free Papa" à 4:51 😁😁
Toutes vos recettes sont juste MAGNIFIQUES, pourriez vous nous faire une chaîne en français pour nous autres francophones qui ne maîtrisons pas du bien langue de l’oncle sam !! Sinon tout est génial un grand bravo et bonne continuation 👍🏼👍🏼👍🏼
mais non, voyons : en PLUS on a une leçon d'anglais : juste parfait !!
You are so creative Bruno. I love everything you do. I love baking and cooking myself, so I am going to try some of your creations. You are awesome Bruno.
Je like ensuite je regarde 😂 c’est comme ça bruno toujours au top 👌
Moi, aussi. Je like first. Puis, je watch and absorb.
You’re a goddamn artist Bruno
You are lo mejor de lo mejor!!
All the stuff you do it is simply amazing. Thank you for sharing with us.
Les polonais appellent cette brioche "babka", c'est excessivement délicieux 😍👍
I liked the way he cutted the brioche with the cutlass. 😄Yummmmmmy! Looks delicious! I want to make it.
I am drowning in a pool of my own drool! 🤤 But seriously, if I lived in your house there would be no leftovers. Ever...
Oh and I love your cute little mixer. Easy for pouring things into? And I think your monster cleaver should have its own channel. I would totally watch closeups of you decimating food with one chop! 😂
Orange Blossom water goes into every cake I make!
Fresh & Sassy Plant-Based Living sounds wonderful. Isn't that same orange blossom water that can be used on the skin? I remember a fantastic orange water from my esthetician.
I hope it’s the sustainability mindset that will make such desserts come back to play 🙂
Lol l'accent française est restée so sweet 🧁
amazing ..recipe😍,👍
That mixer at 2:48 is pretty sweet! Thanks for another amazing video!
That's a challenge looks good enough to try. What's the best orange blossom water, that's the one thing I dont have.
Wouhaou ! I definitely have to try this with my left over of brioche !! Looks delicious! Thanks
Your videos are amazing! Damn would love to eat those pastries 🥮
Bruno you are the best! I’m a big fan of your work!
Little nod to Gordon Ramsay there: "Vanilla custard - done!"
David P Except no swearing in my kitchen
Bruno Albouze and thank goodness to that
I love this man.
Mon désert favorite pendant ses études a Paris. merci
OMG, I can feel the taste, just watching it.. 😋😋😋
Your videos make it really hard to stay on my fast 😆
Bonne Année Bruno!
Boiling sugar temperature check
Everyone else: checks boiling sugar temperature with termometer, while keeps being extra careful with burning hot sugar
Bruno: uses his fingers
1:15 Tranquila, es fácil...Good spanish Bruno 👌
Gerson Quintana Close...Tranquille et facile. He was speaking French. He is a French guy, after all. Gotta love the Romance languages. 😊
It sounded like a mixture to me! But more Spanish than French (Tranquil! C'est facile).
David P My hearing is not what it used to be, which is horrible when I think about how horrible it was when I was a kid. I didn’t hear the “c” sound, which is why I thought he said tranquil et facile. 😅
@@David_P132 he said Trannquill' with a South of France accent !
😋😋😋 je peux pomme d'amour 🍎
السلا م عليكم ممكن الترجمة من فضلك الله يجزيك بخير
That's a good trick with the sugar and ice water, chef. Thank you!
Pulp my mind on this amazing & delicious dessert..
That looks really good. Cheers!
I wish I had some of the tools you do and listening to you speak is wonderful.
Lol wut? I dont remember paying for this masterclass online course... Again, thanks Bruno for the awesome sharing of recipes
It's free.. for now 😉
One of my absolute favourites, but very hard to find in a patisserie nowadays. Who still makes these?
Thanks a lot for the recipe Bruno!
Indeed, the only way to taste it is to make it 😋
Oh mon dieu , c'est incroyable .
Merci pour la bonne recette
Tjr au top Bruno merci 👍👍👍👍👍👍👍👍❤❤❤❤❤❤❤❤
Thanks chef 💋💋🌹🌹🌹🌹
Mon gâteau préféré!
Bruno me encantan tus recetas, pero tienes que traducirlas al español, te lo agradeceria 😋😘. Eres muy lindo !!
You’re the best Bruno 👍🏻
chef!! Isso é uma obra de arte. Simplesmente maravilhoso. Amo
C'est une tuerie 😭😭😭😭😭😭
J adooooore la brioche!!!
Le problème des hommes aussi 😉
Where is the ingredents? You are the best chef of the world!
Gone😳
Oh and superb demo of petit boulé ou c est le grand boulé. I think I would rely on a thermometer and no risk to hop all over the place screaming lol
Yes that's a bit dangerous for amateurs to try.
Bruno toutes tés recettes fantastiques 🔪🔪🔪🔪
Mr Albouze!
I’m so each less! This is too good!
as always amazing🤗🤗🤗💓💓💓
Oh this looks so tempting and doable for amateur bakers. A bit like baba au rhum but in this recipe there is no alcohol. Which is strange cose its called Polonais and there is an expression in french saying “ saoul comme un polonais “ . On nous aurais menti ???
Indeed alcohol can be added such as kirsch or rum 🤪
Amazing!💕
Bruno, I have a special request. Can you do a video comparing and contrasting Danish pastry and croissants? I know they are both yeast leavened, laminated doughs. They have very different texture when baked, of course. How are they different? Thank you!
Hal Grotke Well Danish is a croissant dough with eggs and shaped into squares from which each corner is folded in the center.. once proofed, custard and fruits are added.. Nowadays though, pretty much every breakfast item is made out of croissant dough 🙂
Thank you.
Tranquila es facíl!
Fantástico por favor receta en español
Amazing 👍👍👍👍
Yum! Love they way you say croissant, actually, I love the way you sound.
Ô Like it from Morocco 😋💕✌️
Very nice 😋
Bruno i love u every video u post since your announcement is nuthin but persuasion of y we should come to your event 4 real and I'm praying HARD things work out well so I can go I think youre so freaking amazing
I love youuuuuuuuuu chef
From algeria
Amazing 🤤🤤🤤🤤
you're amazing Bruno :)
Ohh my goooosh😘😘😘
This looks like a really good as alternative to an egg souflee.
La charlotte est superbe !!!👍
masakrycznie słodkie, bleee....
J adors la brioche polonaise merci chef
Le gateau de ma jeunesse à Paris
Worlds toughest chef eats cake
Fantastic recipe chef!
Mon gâteau préféré.
رائع
ووووووواو شكرا
ممكن ترجمة
ممكن ترجمة
This guy puts gelatin in everything
The master chef
😋😋😋😋😋
Ça a l'air délicieux ! Est ce qu'on peut la faire avec une meringue française ?
Marie Aude il vaut mieux l’Italienne car elle est cuite 🥂
@@BrunoAlbouze merci pour le conseil et pour les recettes. Je suis une nouvelle abonnée et j'apprécie autant le contenu que le dressage de vos plats. Bonne continuation.
Wow I imagine this is really delicious
AWESOME LEFTOVER IDEAS. THANKS.
Incroyable 👍🏻☝🏻
Chef, you're simply the best! But I'd love to see your take on the cuisine from other countries. For example, there is a quite simple and rather delicious Brazilian fried treat named Coxinha and it would be great to see your take on it. Think about it :P Sending love from Brazil!