No matter what, nobody can improve on this presentation. No cream, no special syrup to enhance the flavour, just eat and enjoy. Bruno, your passion is undoubtedly, to be the best Chef 5*
Hmm, that's a variation of my grandmother's cake she made for her grandmother. Try to substitute the apples for rhubarb and ginger during the summer period (sans calvados). You are in for a treat. ;)
Usually I seem to see Bruno using gelatin in fillings and marmalades instead of agar so I'm interested to know why we use agar here for the apple marmalade. Is it because the cake is baked with the marmalade inside? I've heard boiling temperatures and above break down gelatin, but agar seems to be okay with boiling. So maybe the agar is there because it survives the baking process. But if that's true, why not always use agar instead of gelatin? Agar is more robust to high temperature, seems easier to work with (easier to just boil for 2 minutes than to carefully cool just enough to hydrate the gelatin without denaturing it), and perhaps the texture difference is minimal if it's going to be blended or whipped anyway!
Great assessment!.. There are 2 different products and not as interchangeable as some may think. Gelatin is meant to be used for mousses in cakes that go in the freezer. Agar-agar is used for different purposes like fruit related cake inserts... To learn everything about thickener go to this page (Premium only) : brunoalbouze.com/gelatin-matrix/
Il n'y a pas la taille du cercle en français ! Et là je ne me sens pas de faire la conversion, mais alors pas du tout 🤣🤣🤣 S'il-te-plait Bruno, puisque tu me tutoies... 😇
Great question!.. When a recipe calls for whipped egg whites to be incorporated into batter, the main purpose is typically to lighten the texture and create a fluffy consistency. However, when working with a dense fruit like apples. The airiness of the whipped egg whites may not be able to effectively support the weight of the fruit, causing the final product to collapse or have an uneven texture. Hope this helps! 🌝
Brilliant work! The cake is wonderful, but your execution elevates it to pure artistry. Only you Bruno, Bravo! 🙏👍
Even a kid cake make this cake! Much love Chef
Merci Jean-Pierre! il faudra l'essayer celui la 🍏🌝
😍Bruno is the best as this extraordinary recipe shows. He has lifted the humble apple cake to a whole new level.
Wow take one smart chef like Jean Pierre to recognize another talented chef like Bruno 👏🏼👏🏼👏🏼🙏
Let’s go Papa, Bruno our french idioms ambassador ❤
No matter what, nobody can improve on this presentation. No cream, no special syrup to enhance the flavour, just eat and enjoy. Bruno, your passion is undoubtedly, to be the best Chef 5*
Ça a l’air délicieux comme Bruno , un cuisinier pâtissier 👨🍳 incroyable 😻avec des recettes au top ❤
This has to be the best apple recipe I seen❤❤
Oui ☺️
This is an excellent looking recipe. My mouth is watering. You should put a "Thanks" donation button on your videos.
Wow! Just Wow! Thank you 😊 just love your enthusiasm and love for baking ❤
Apple season is awesome, thank you chef!
You bet!
It seems to be une tuerie 😉👍
I love the ultimate apple cake. Can I try some now?😋😋😋😋😋😋
All gone ;)
Magnifique gâteau aux pommes ultimes, Chef Bruno.... (thanks Google translate) 😁🤩
Wow looks amazing !
Greetings from Redondo Beach 🇺🇸🇺🇸Looks delicious👍🏽👍🏽
C est de l Art absolue😮
holy cow ... very nice when I made this much nicer than the dutch apple pies I make at work
That looks DAMNED good!!! Well done.
Miam-miam ce gâteau a l'air délicieux 😋
Bruno, an absolutely stunning production. Thank you.
Delightful Bruno! Honor the apples~~
Thank you, maestro.
The only way to taste it is to make it. ❤❤❤
That looks perfect. It kind of reminds me of my favorite cake of all time, Gateau Breton.
Lord, I can taste that cake from here...
Bruno ,
The Polish ,,szarlotka “ Appel cake is THE BEST 🇵🇱💪🇵🇱
Looks amazing!!!!
Il me semble exceptionnel ce gâteau. Merci pour la recette Chef
Pourriez-vous partager la recette, ? ❤
take care All the best amazing video and amazing CHEF 👨🏻🍳
Wow perfect 👌
Amazing : je veux bien le croire !
Hmm, that's a variation of my grandmother's cake she made for her grandmother. Try to substitute the apples for rhubarb and ginger during the summer period (sans calvados). You are in for a treat. ;)
Merci chef ❤
Let’s go papa !😂
Merci, Chef.
1:00 awesome
Usually I seem to see Bruno using gelatin in fillings and marmalades instead of agar so I'm interested to know why we use agar here for the apple marmalade.
Is it because the cake is baked with the marmalade inside? I've heard boiling temperatures and above break down gelatin, but agar seems to be okay with boiling. So maybe the agar is there because it survives the baking process.
But if that's true, why not always use agar instead of gelatin? Agar is more robust to high temperature, seems easier to work with (easier to just boil for 2 minutes than to carefully cool just enough to hydrate the gelatin without denaturing it), and perhaps the texture difference is minimal if it's going to be blended or whipped anyway!
Great assessment!.. There are 2 different products and not as interchangeable as some may think. Gelatin is meant to be used for mousses in cakes that go in the freezer. Agar-agar is used for different purposes like fruit related cake inserts... To learn everything about thickener go to this page (Premium only) : brunoalbouze.com/gelatin-matrix/
Good one thanks for sharing 👍🙏
I think about this.
But I no have forms, no mixer I know it good with biscuit and middle sweet.
Caramelised apples sound tasty
I do home made Applesauce on Xmas eve and the trifle
👍👍👍👍
Maybe just bake an "Apfelkuchen sehr fein" and skip all those extra steps xD
👍👍👍👍👍👍
كعكه رائعه متابعك من مصر 🇪🇬
wow wow wow!
Ah cher Bruno! Il est magnifique ce gâteau; chantilly ou caramel fleur de sel for topping?
Merci!.. caramel beurre salé?.. pourquoi pas 😋
🙏🙏🙏👌👍
Recently made an apple cake without following a recipe… what a disappointment.
Thank you for your video Bruno.
Indeed, baking is an accurate science 👨🍳
i swear this man is oozing out french sexyness everytime when he say s "Schugör" XD much love from Germany ^^/))))
What is the diameter and height of this cake ring?
Il n'y a pas la taille du cercle en français ! Et là je ne me sens pas de faire la conversion, mais alors pas du tout 🤣🤣🤣 S'il-te-plait Bruno, puisque tu me tutoies... 😇
🙏🙏🙏🙏🇬🇷
Anyone knows the recipe?
Bruno, why don’t you whip the eggs?
Great question!.. When a recipe calls for whipped egg whites to be incorporated into batter, the main purpose is typically to lighten the texture and create a fluffy consistency. However, when working with a dense fruit like apples. The airiness of the whipped egg whites may not be able to effectively support the weight of the fruit, causing the final product to collapse or have an uneven texture. Hope this helps! 🌝
@ thank you!
Le premier like...❤❤❤
Never seen a channel with 1M subscribers and so few views
He didn't take advantage of his momentum when he had it, I think
First comment