C'était le gâteau préféré de ma mère, et aussi un de mes préférés! Merci Chef pour cette belle recette! En ce moment dans ma région, les producteurs de fraises commencent à vendre leurs productions sur les marchés, ce sont les meilleures fraises que j'ai goûté, les fraises de Samer, je vais réaliser cette recette avec ces fruits.
Your technique on this (as always) was so well thought out. Have been really unhappy with the finish on my Frasier, wish I’d thought of building it upside down and gelling the insert. Very inspiring, I’ll now be much more confident in the stability. Thank you chef! I work on my own a lot, your videos and website are an amazing resource.
Hi Bruno! Made this along with my husband and we enjoyed it. It is in the fridge for the 5 hrs right now! Just want to know do you have advice on how to remove the heart cake mold?
Good morning Bruno, I think you are a fantastic Baker - Chef. It is amazing to see how you assemble the baking, and it is do-able, but for myself, it is a no-no. It is really a pleasure to watch your skills as a Chef. You have to be passionate to achieve this goal in your life, well done. I hope you have achieved your goal in life and that you are contented. Kind regards.
I missed you 😢.it passed about 4 years I didn’t watch you chef . I remember your recette de pâté en croute que j ‘ai réalisé depuis long long time . A refaire bientôt 😊
the most relaxed way I found is by using asian wok with perfectly concave shape (not flat bottomed ones used on western style stoves). I've never strain my custard ever since, because I don't need to
Thankfully, I live near a bunch of strawberry farms. Leet the baking begin! Bruno, what would be a good biscuit substitute for those with nut allergies?
HalIo Bruno, I am looking your for your first posted old Fraisier Cake Video with Pistachio Mouseline Cream, I had saved and rebaked your recipe couple years ago. It was very good and delicious and I want to bake it again but I have forget how you assemblied this upside down Fraisier Cake. Could you post that video again? Many thanks.
Hey, I once ate (in a restaurant) cooked salmon that actually melted into nothing in my mouth. It was fully cooked too. No rawness at all. How the hell do you make salmon like that? Could it have been sous vide? Thanks!
you may try the vegan substitutes, but this will most likely not work as shown in the video as the material properties are different, it would take some research to find alternative ways of processing to have similar results.........
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Been watching this guy for 10 years and he never ceases to amaze. Absolute craftsman.
How could anyone not LIKE your breathtaking videos. This is not just food. It's art.
That might just be the best looking desert I've ever seen in my life.
Pure art and makes me appreciate why French desserts are expensive, so much technique and time
The strawberry season can begin, the recipe is ready!
The recipes in chef Albouze's repertoire are seemingly endless.
More to come! brunoalbouze.com 🌝
Im in awe every time i see bruno make one of these.
I'm exhausted after watching this!!!❤
That's real French cooking. Several processes🎉🎉🎉🎉🎉
Oh yeah I forgot to mention. We have also made your croissants, Kugelhupf(love them) and kouign amann! Love them all!
C'était le gâteau préféré de ma mère, et aussi un de mes préférés! Merci Chef pour cette belle recette! En ce moment dans ma région, les producteurs de fraises commencent à vendre leurs productions sur les marchés, ce sont les meilleures fraises que j'ai goûté, les fraises de Samer, je vais réaliser cette recette avec ces fruits.
Je sais.. ta mère me l’a dit 😌
@@BrunoAlbouze Un peu de respect, elle n'est plus depuis peu. je vous en veux pas.
@@steevinator Je sais pas pourquoi mais ce manque de respect ne m'étonne pas. Un sacré cuisinier...pour le reste...
Esa crema final, es toda una oda maravillosa. ❤❤❤❤
Your food is always amazing but never easy! Bravo Bruno! 🎉
Your technique on this (as always) was so well thought out. Have been really unhappy with the finish on my Frasier, wish I’d thought of building it upside down and gelling the insert. Very inspiring, I’ll now be much more confident in the stability.
Thank you chef! I work on my own a lot, your videos and website are an amazing resource.
Super bioutiful recipe💯👍👍👍👍💯💥💯💖💯👏💯
This is so relaxing to watch.
Made this today. Absolutely delicious.
Fantastic!
Merci Bruno! T'es un vrai chef
Bruno, Im just here to say: you’re a legend!
Marry me Bruno ❤😊
Lenotre, somewhere buried is his book, bought it many years ago... you inspired me with your wonderful receipe to look for it 😂❤
Sincèrement le meilleur fraisier chapeau bas monsieur dommage l'accès à vos recettes est devenu payant
Hi Bruno! Made this along with my husband and we enjoyed it. It is in the fridge for the 5 hrs right now! Just want to know do you have advice on how to remove the heart cake mold?
Good morning Bruno, I think you are a fantastic Baker - Chef. It is amazing to see how you assemble the baking, and it is do-able, but for myself, it is a no-no. It is really a pleasure to watch your skills as a Chef. You have to be passionate to achieve this goal in your life, well done. I hope you have achieved your goal in life and that you are contented. Kind regards.
C'est incroyable ! Je veux bien vous croire
BRUNO,VI STE ZAISTA GENIJALNI,KAO I VASI RECEPTI.VELIKI POZDRAV I SVAKO DOBRO
So, Bruno please help with suggestions to remove mold from cake so we can eat in a few hours. Thank you in advance.
I missed you 😢.it passed about 4 years I didn’t watch you chef . I remember your recette de pâté en croute que j ‘ai réalisé depuis long long time . A refaire bientôt 😊
Oh yummmm, j'adore le fraisier. Mais celui-ci est un fraisier next level ❤❤❤❤❤
Un fraisier de sa mère 🤪
Looks delicious, but I don’t have the weekend off to do that! Lol! You’re an artist!
2:50 How can one be *so calm* at this step of the recipe? As a hobby cook, this type of procedure puts me at 120% stress ...
Heating up a custard stresses you out? Come on dude
the most relaxed way I found is by using asian wok with perfectly concave shape (not flat bottomed ones used on western style stoves). I've never strain my custard ever since, because I don't need to
This looks fabulous ❤😊
Best chef om UA-cam by far!
Another piece of art❤
Merci beaucoup beaucoup
Chef Bruno 💌
Hey... He already did this one like 10 years ago. And I made it, and it was awesome
This version is even more impressive tho
Thankfully, I live near a bunch of strawberry farms. Leet the baking begin! Bruno, what would be a good biscuit substitute for those with nut allergies?
My taste buds are so impatient😅
Amasing!
Profesional!
HalIo Bruno,
I am looking your for your first posted old Fraisier Cake Video with Pistachio Mouseline Cream, I had saved and rebaked your recipe couple years ago. It was very good and delicious and I want to bake it again but I have forget how you assemblied this upside down Fraisier Cake. Could you post that video again?
Many thanks.
This ultimate recipe and video says it all!.. Pistachio paste can indeed be incorporated into the filling and sponge if wanted.. Same thing 🌝
Best ❤
This is incredibly beautiful stunning
Holy moly!
Love you. I truly do.
love this one so much
I'm sorry, Dear Bruno, but your recipes... It's sex! 😊It's an art! Thanks for sharing !
Wow yummy
Hey, I once ate (in a restaurant) cooked salmon that actually melted into nothing in my mouth. It was fully cooked too. No rawness at all. How the hell do you make salmon like that? Could it have been sous vide? Thanks!
There is no salmon involved in Strawberry cake making 🍓🐡
@@BrunoAlbouze Correct
Yummi 👍👍
This is too much, please find a way to viewers to taste it. It's torture if just looking and not eating...
Wow, there goes my blood sugar!
Bruno got a little bit of a cold?
Could specify that this recipe is not free.
You did. Thanks 🌝
@@BrunoAlbouze I don’t have a problem with that, but you usually give them for free, so thats a change hah
Tarif nerede
Lütfen
Any vegetarian or vegan version of this
Yes, use strawberries only 🍓🌝
@@BrunoAlbouze 😆👋👋👋
@@BrunoAlbouze I guess you've lost one subscriber, but it was worth 😂😂😂😂
you may try the vegan substitutes, but this will most likely not work as shown in the video as the material properties are different, it would take some research to find alternative ways of processing to have similar results.........