Awesome! To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Thanks!!. The pâte a choux should be pipped while still warm. Once pipped, it can however be frozen a couple of month in a airtight container. Bake pâte a choux while still frozen. Voila!
Who in the world would give this video a thumbs down? Silly people. This is ine if the best videos I've ever seen on pate choux pastry. Love the swans! Thanks so much
I have made this recipe many times and for those who are having problems with the mix being too runny: Are you weighing your ingredients? Including the eggs... Yes, weigh your eggs because you could be using extra large, or small so you need to weigh everything. Also, I only add in about 3/4 of the eggs, check the consistency and then add more.
I didn’t click dislike, mainly because the puff swans were beautiful. HOWEVER, did not like the video because he left out basic crucial information that would most likely cause failures for most trying the recipe. Many viewers watch recipe videos to learn “how to” .
Honey, don't panic.. all flours are available in Australia. All-purpose is called Plain flour. Happy pâte a choux day :) Watch for the great white if you go surfing!
480 ml Water 125 gr Butter 1 tsp Sugar Pinch of salt 150 gr All-Purpose Flour 5 eggs Sugar or water and eggs *In conventional oven bake them in 190 degrees celcius straight, for 25 minutes.
Almost ten years ago, my daughter and I made this together for Mother's Day. We blew Mom away with the beautiful presentation and the amazing flavor. Wow! Where did those ten years go? Much love to you, Chef, I'm still your biggest fan... but my daughter is now a Gordon Ramsey devotee. (Where did I go wrong?)
There is something about the black cygnet and Tchaikovsky's Swan Lake playing at the end that made me realize how incredible Bruno Albouze is. Been a huge fan ever since.
The song for "Swan Lake" in the end was PERFECT and very artistic as with your ENTIRE presentation. :) (clicks the LOVE button, if such button is available :D) Chef Bruno Albouze, please, please, PLEASE try out for "Chopped" in Food Network. :D :) I really want you to be noticed in the network, noticed all over the world, I want you to shine, and I really want to see you showcase your techniques in the "Chopped" kitchen and maybe even the "Iron Chef". You have so much to offer. I have been telling people about you. You are just so excellent. :D
Monsieur Bruno, I must personally thank you for making this channel. I am always looking for a new challenge when it comes to my baking and cooking, and you have given me the challenge. I made these beautiful pâté a choux for Mother's Day, and they were a hit! Thank you for giving us aspiring chefs amazing lessons in technique and a true understanding of the beauty of cooking. I had people asking where I went culinary school, and I simply replied that I had learned from the best ;) keep doing what you're doing, you are an amazing person!
Bruno Albouze You must know you are my favorite. I worship you. I am learning French because of you. So much love from Sudan. I will marry you in my dreams.
You reminded me of my happy days playing for ballet companies. In Swan Lake, (the music playing near the end of this clip) there is a serious conflict between the White Swan and the Black Swan. In those days, there were no hidden racial connotations. ;-)
you make it look so easy. I have tried to make it so many times but they never come out I always have trouble with the dough. but I am gonna try your recipe. wish me luck.
I carefully watched how you maneuvered the piping bag and copied your motions; my swans came out beautifully. I didn't have the proper tool for making the necks, so I used a small ziplock bag with a small hole in it( it worked perfectly). ^o^ Thank you so much for sharing your recipes. You're an extraordinary talent and I'm so happy that you share that talent with everyone. This is the best pâte à choux recipe and my friends were impressed by the presentation as well. Again thank you
the choux are lovely dear but your smile ,,,,is a killer,,,you own a billion dollar dream of mine,,, congrats to your parents,,,they were really work hard in the making of yourself
Thank you so much for the amazing video. I made the swans and they turned out pretty nice. I posted them on my blog and linked back to your beautiful work of art :) Looking forward to making more of your recipes! Thanks!
"Do you really want to eat these beautiful creatures?" .... YES I DO. NOM NOM NOM. I'm making these today in school. I can only hope they look as beautiful as yours :)
I love all your clips!!! Actually I'm crazy about it!! I have tried to make some pastries from my cookbook. But there were a lot of details missing. Thanks to your tips. It's helpful!! I appreciated!! You r my secret big chef on UA-cam!!!
u r outstanding!!!u make it look so simple but actually they dont come out the way u show them...u r perfection.. u should give some 'tips and tricks' and 'what can go wrong' kind of instructions otherwise recipes turn out flop for us learners..
Countering that irony with blatant sarcasm. You win sir. Haven't tried the recipe yet, but sure will do once I find a situation appropriate (some eaters at a party or smthn that is, for I personally do not eat any kind of sweets since some years.. ;) ). Thanks for the vid and your taste of humour though, rock on and regards from germany! :)
WOW... came out great!!! It's all int the weight of the eggs people. If you buy the XL they will weigh in at +75grms and it will come out too runny. Chill out Sigal!
I all ready make that recipe several times. I am satisfied from the result. The only thing which is considering me is the shape for the swan it is not staying the same. Collapse!
Just an observation... in the measurements at 0:40 the cup of all-purpose flour must be 250gr :) everything else is all right! I just watched 2 of your videos and I simple loved it! Personally I tried to make profiteroles to my girlfriend in a conventional oven but I failed :/ I hope to have succes with this vid tutorial :)
Thanks for the recipe! I love watching your videos. I was wondering if you had thought about doing a video on Salambos. I would love to see a video of that. :)
you are sooo funny :)) i've watched all the recepies of your channel. I still cannot decide what to make first :). good luck with your next projects! See you on the next video :)
Brouno, why do we need to sprinkle them with powdered sugar before baking? Is it to form a crust? I tried storing them in an air tight container after baking (cooled down) but they still become soft the next day. Any reason why?
Hello Bruno! First of all let me thank you for such a delicious recipes, i have made lots of them you are the main reason my family visits me :). The only problem i had so far is with the Swans, i have tried 5 times already, but sadly i cannot get it right. i don't know what I'm doing wrong i measured everything exactly how you said but all i get at end is runny dough.
I'm not Bruno but I just want to help you so the dough can be affected by the humidity, size of eggs and many other factors so you have to check for the right consistency I don't use this recipe but I slowly add one egg at a time and try to check for the right consistency
Btw, the right consistency is that it is heavy enough to drop from your mixer(whatever you are using) but is able to leave a mark when you run your finger through the batter, hope this helps, Happy Baking
Thanks!!. The pâte a choux should be pipped while still warm. Once pipped, it can however be frozen a couple of month in a airtight container. Bake pâte a choux while still frozen. Voila!
Who in the world would give this video a thumbs down? Silly people. This is ine if the best videos I've ever seen on pate choux pastry. Love the swans! Thanks so much
Yup. Check out my website: brunoskitchen :)
I have made this recipe many times and for those who are having problems with the mix being too runny: Are you weighing your ingredients? Including the eggs... Yes, weigh your eggs because you could be using extra large, or small so you need to weigh everything. Also, I only add in about 3/4 of the eggs, check the consistency and then add more.
who clicked dislike!?!? crazy, this is the most fabulous thing i've ever seen!, thank you!
Patty Pooh Unfortunately there are losers who have plenty of time on their hands and they go around disliking videos especially the excellent ones.
I totally agree with you, i really could not see what is wrong with this VDO. This is the most wonderful thing I have ever seen : ) thx again!
I didn’t click dislike, mainly because the puff swans were beautiful. HOWEVER, did not like the video because he left out basic crucial information that would most likely cause failures for most trying the recipe. Many viewers watch recipe videos to learn “how to” .
Jane Powers What would the crucial information be?
Smart! thank you :)
Yes those crazy's people that click dislike ,this is a beautiful video thank you so much you are a great artist.
the black swan in the middle is so cute
Just dust some cocoa powder before serving.
Extraordinary. Magnificent.Paris Brest keeps the lead. That's my humble opinion. Much appreciated for sharing your elegant recipies.
Honey, don't panic.. all flours are available in Australia. All-purpose is called Plain flour. Happy pâte a choux day :) Watch for the great white if you go surfing!
Watching this in cooking class and I nailed it! ❤❤👩🏾🍳👩🏾🍳😊
thanks chef. its actually nice knowing you read our comments.
480 ml Water
125 gr Butter
1 tsp Sugar
Pinch of salt
150 gr All-Purpose Flour
5 eggs
Sugar or water and eggs
*In conventional oven bake them in 190 degrees celcius straight, for 25 minutes.
Lovely! This is not just a recipe, this is art! I really love your art & talent Bruno! :)
I just made this ! It came out PERFECT ! So easy
Almost ten years ago, my daughter and I made this together for Mother's Day. We blew Mom away with the beautiful presentation and the amazing flavor. Wow! Where did those ten years go? Much love to you, Chef, I'm still your biggest fan... but my daughter is now a Gordon Ramsey devotee. (Where did I go wrong?)
I keep coming to Chef Bruno's channel and watch his videos over and over again. They are insanely addictive!! I'm royally hooked .... in a good way.
There is something about the black cygnet and Tchaikovsky's Swan Lake playing at the end that made me realize how incredible Bruno Albouze is. Been a huge fan ever since.
The song for "Swan Lake" in the end was PERFECT and very artistic as with your ENTIRE presentation. :) (clicks the LOVE button, if such button is available :D) Chef Bruno Albouze, please, please, PLEASE try out for "Chopped" in Food Network. :D :) I really want you to be noticed in the network, noticed all over the world, I want you to shine, and I really want to see you showcase your techniques in the "Chopped" kitchen and maybe even the "Iron Chef". You have so much to offer. I have been telling people about you. You are just so excellent. :D
IKR... this guy is freaking amazing... is liek whenever i come on youtube i look to see if there are any recent vidz of this guy...
Just wanted to share with you. Not only are your recipes great. BUT you sure know how to make one smile. GOD BLESS.. Wish you the best
"What's so rewarding about the alchemy of baking is that YOU ARE GIVING BIRTH TO A SWAN!"
Meh, ouch, I don't wanna.. :'(
A MASTERPIECE!! Both the swans and the music chosen for this video are at the same level.
Monsieur Bruno,
I must personally thank you for making this channel. I am always looking for a new challenge when it comes to my baking and cooking, and you have given me the challenge. I made these beautiful pâté a choux for Mother's Day, and they were a hit! Thank you for giving us aspiring chefs amazing lessons in technique and a true understanding of the beauty of cooking. I had people asking where I went culinary school, and I simply replied that I had learned from the best ;) keep doing what you're doing, you are an amazing person!
FINALLY a recipe that works, thank you!
Thanks chef. In many other recipes, only water for the doug, why you add half milk ? What the different the milk would make ?
Color and texture.
Великолепный десерт из моего детства! У нас был белковый крем, хотя точно я не скажу❤❤❤Дякую❤❤
My gooseness -fantastic. Bruno please lets get married. YOU ARE EXCEPTIONAL
Oba S Sure 😉
Bruno Albouze You must know you are my favorite. I worship you. I am learning French because of you. So much love from Sudan. I will marry you in my dreams.
You reminded me of my happy days playing for ballet companies. In Swan Lake, (the music playing near the end of this clip) there is a serious conflict between the White Swan and the Black Swan. In those days, there were no hidden racial connotations. ;-)
There is just no question about it- You are at the next level. Excellent work. Would love to try your food.
you make it look so easy. I have tried to make it so many times but they never come out I always have trouble with the dough. but I am gonna try your recipe. wish me luck.
You are on the right channel, keep going ;)
I carefully watched how you maneuvered the piping bag and copied your motions; my swans came out beautifully. I didn't have the proper tool for making the necks, so I used a small ziplock bag with a small hole in it( it worked perfectly). ^o^ Thank you so much for sharing your recipes. You're an extraordinary talent and I'm so happy that you share that talent with everyone. This is the best pâte à choux recipe and my friends were impressed by the presentation as well. Again thank you
Choux paste looks damn good. Simple yet elegant execution.
I am a culinary student @ los Angeles trade tech, and have a exam where I will execute this recipe along with 11 others. Great video...
Tu forma de realizarlos es emocionante. Estoy completamente fascinada con tu tecnica. Muchas felicidades :D
I'm baking this today... I'll let you know how the swans turn out.... Great tutorial though. Top drawer education. Thankyou.
Like that.. but I ate it :(
I remember making these same swans in a cooking class last year. Good times!
Thanks for the step by step video, it helps a lot !
Such a consistent piping skill...
the choux are lovely dear but your smile ,,,,is a killer,,,you own a billion dollar dream of mine,,, congrats to your parents,,,they were really work hard in the making of yourself
Thanks to you give us the best advice 🙂🙂🙂
I like cocoa crunchy swan in the middle!
Thank you so much for the amazing video. I made the swans and they turned out pretty nice. I posted them on my blog and linked back to your beautiful work of art :)
Looking forward to making more of your recipes! Thanks!
he piped the swan neck so perfectly!
oooh nice .did this on my exam :D it was fun
I'm doing this for my exam, looks better than my teachers
That's awesome!! Hope they rock. Good luck to ya!
Super!!! Thank you for the delicious recipe! Delicious cake !!!!!! Children and adults all excited !!!!
Whew, I thought it might have cabbage in it. This is much better.
The best Swan Pâte à Choux video I've seen so far. Well done chef!
I am not worthy of this mastery, these are beautiful
"Do you really want to eat these beautiful creatures?" .... YES I DO. NOM NOM NOM. I'm making these today in school. I can only hope they look as beautiful as yours :)
You are amazing, thanks for this beautiful presentation it’s lovely and you’re the best 👌👌🌺🌺🌹🌹
Awww...such beauty!!!
You are so talented...thanks for the tutorial!
I love your way of cooking, its the best. I think you should do more baking.
I love all your clips!!! Actually I'm crazy about it!! I have tried to make some pastries from my cookbook. But there were a lot of details missing. Thanks to your tips. It's helpful!! I appreciated!! You r my secret big chef on UA-cam!!!
u r outstanding!!!u make it look so simple but actually they dont come out the way u show them...u r perfection.. u should give some 'tips and tricks' and 'what can go wrong' kind of instructions otherwise recipes turn out flop for us learners..
I could not agree more. Tried them two times and they did not puff at all :(
mimiz291 There aren't much more tips to say than already shown. How did you bake them btw? if you open the oven too early it will deflate...
Bruno Albouze
Countering that irony with blatant sarcasm. You win sir.
Haven't tried the recipe yet, but sure will do once I find a situation appropriate (some eaters at a party or smthn that is, for I personally do not eat any kind of sweets since some years.. ;) ).
Thanks for the vid and your taste of humour though, rock on and regards from germany! :)
Que maravilla, eres un artista gracias.
so beautiful..gonna try it very soon..cant wait!
The pate a choux was delicious, my swans were horrible but oh well, it was a try.
If I freeze the raw dough, how should I defrost it before baking it?
I love your channel, thank you!
Congratulations Chef. What a great presentation. Just beautiful!
lol the music !!!! just love it thank you from Costa Rica
C'est parfait, Bruno! Really, truly beautiful.
Hi Bruno,
This looks super delicious and artistic!!!
Can you make the filling the day before? Will that still be soft enough for pipping?
Oh my God Bruno, you are my new hero... i love that,miam miam miam! your recipies are amazing as well as your voice
thanks delicious Mr Bruno
I can't wait to try this at home!~
Thank you for this dessert recipe!
He sure will, and should! An incredible talent
MARAVILLOSO!!! GRACIAS!!!!
He can bake for me anytime
this is what i call it creativity.
WOW... came out great!!! It's all int the weight of the eggs people. If you buy the XL they will weigh in at +75grms and it will come out too runny. Chill out Sigal!
I all ready make that recipe several times. I am satisfied from the result. The only thing which is considering me is the shape for the swan it is not staying the same. Collapse!
You need to bake them a little longer, so the necks are drier. Also maybe make the heads smaller (thinner) so they are lighter.
the black swan in the middle that is so elegant, just like the movie itself
or maybe racist
very good , did you cook the necks at the same time as the bodies . would they not over cook?
these swangs rock man!!! i made them last night for my guest...they liked ´em so much. now they think im cheff goddess :P
hello as a young creole chef I would love to study under you I enjoy all your work.
This is such a cool idea
I like that he played the song from swan lake.
Amazing work, well done.
i had done it and it was perfect thx for teaching me how to do it! :)
Just an observation... in the measurements at 0:40 the cup of all-purpose flour must be 250gr :) everything else is all right! I just watched 2 of your videos and I simple loved it! Personally I tried to make profiteroles to my girlfriend in a conventional oven but I failed :/ I hope to have succes with this vid tutorial :)
Hello chef, thank you for all your lessons. I learn a lot. Do you have a book? and were your classes take place?
Thanks
Meseret
Vous êtes très capo monsiur Bruno!!
Greeting from the patagonia Argentina
You may have already answered this Bruno but whats the dark covered swan made of in the middle? It really sets the piece off!
It is just dusted with cocoa powder :)
Thanks for the recipe! I love watching your videos. I was wondering if you had thought about doing a video on Salambos. I would love to see a video of that. :)
you are sooo funny :)) i've watched all the recepies of your channel. I still cannot decide what to make first :). good luck with your next projects! See you on the next video :)
Give to this channel more time and you will see how it will increase.
U r the beeeeeest 👍
I saw some of ur clips lately and I
Love them very much
They were amazing(:
My kids will love it
that's beautiful, and you're so fun to watch. I'll try this soon
Le villain petit canard !
Brouno, why do we need to sprinkle them with powdered sugar before baking? Is it to form a crust? I tried storing them in an air tight container after baking (cooled down) but they still become soft the next day. Any reason why?
Pâte á choux doesn't store well, even without being filled. They lost the crunch on the outside. I've had it happen so many times before
SOOOOO friggen elegant and beautiful!
this video is awesome , instruction voice and recipe very help .Thank you so much Mr. Albouze .Please let me know do you have an other video.
Hello Bruno! First of all let me thank you for such a delicious recipes, i have made lots of them you are the main reason my family visits me :). The only problem i had so far is with the Swans, i have tried 5 times already, but sadly i cannot get it right. i don't know what I'm doing wrong i measured everything exactly how you said but all i get at end is runny dough.
I'm not Bruno but I just want to help you so the dough can be affected by the humidity, size of eggs and many other factors so you have to check for the right consistency I don't use this recipe but I slowly add one egg at a time and try to check for the right consistency
Btw, the right consistency is that it is heavy enough to drop from your mixer(whatever you are using) but is able to leave a mark when you run your finger through the batter, hope this helps, Happy Baking
Hi bruno your recepies are awsum