Bicolor Croissant - Bruno Albouze
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- Опубліковано 10 лип 2024
- The art of making Bicolor Croissants is a delightful and elegant process that will elevate your baking skills to the next level. These croissants are not only visually stunning with their brown stripes, but they also offer a unique and sophisticated twist on a classic pastry. To achieve the perfect Bicolor Croissant, attention to detail is key. The secret lies in creating thin, delicate colored layers that harmonize beautifully with the buttery flakiness of the croissant. The finesse of the colored part is crucial, as it can make or break the texture of the final product. With the right technique and a little patience, you can master the art of crafting these fancy croissants that will impress even the most discerning pastry aficionados. Join me on a culinary journey as I walk you through the intricate steps of making your very own Bicolor Croissants.
Head over to Pastry Fundamentals Premium now and start baking the most exquisite bicolor croissants today!
To get the full recipe go to brunoalbouze.com/bicolor-croi...
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#breakfast #croissant #skills #agrimontana #dough # - Розваги
Probably the most underrated chef on youtube
This channel should have at least 5M subs.
Goat of pastry chefs and I'm a ex pastry chef lol
I’ve made normal croissants following your instructions before. Marvelous!!!
Only YOU Bruno! Another Masterful presentation. I appreciate the quality of your recording and the precision of your technique. Especially as you cut the croissant at 11:50 Bravo!!! 👍😊
Chef, not are you always so clear and precise in your recipes, you bring back the joy in making everything. Your videos inspire me so much I’ve changed my business model so I can make a greater variety of things and offer more custom items. More fun for me, better for my business.
Thank you very much for your kind work ☺️
the best dessert cook in the world. you are...a muse bruno. nobody can match your desserts!
Love you Bruno! That was quite a monologue in the beginning. I thought "thats a lot of cuts." Then I realized how deep your speech was 😄
Very impressive... the explanations are so good!
Those look amazing, great job chef!
This reminds me of your multicolored pasta video which got me hooked to your channel many years ago 😊
crispy and very delicious. yummy. i am from Jogjakarta city, Indonesia.
What a great weekend project! I hope someone out there does it… Won’t be me! Lol! You’re amazing!!
Even Phillip Conticini can't do these astonishing viennoiseries 😮🤤😋
Magnifique Chef !!! Quelle précision ! 🔥
My absolute favourite guy to watch
It is beyond crazy good!!
A lot of effort but looks worth every moment! Wish I had the skill to do this. I might have to rely on you to send sample boxes to verify the authenticity of your pastry :D Fantastic work as always
Fabulous chef you are
Very nicely done Chef!
Believe me, that you are a big star in the sky
Mmmmm 😋😋 croissantssss!!!!!🤤🤤
Yes! More chocolate recipes. Btw, my daughter gets all distressed when I talk about you. But keep up the good work.
Amazing
Wow look delicious
Lovely!!
Yam Yamy 😋
Я представляю как это вкусно😍
Que deliciosas perfeições!!
תודה רבה מתכון נהדר❤
Hello, dear master, I really enjoy your videos and tutorials, maybe you can enable Farsi subtitles, thank you.
Hariiikaaa Suupeerr❤
You are a genius
Trop complicated pour moi mais j'admire !
Mais non! 🐣
I love your tutorials. Patisserie is a passion of mine. ❤
This is exactly what I think of when I think of chocolate croissant not to dots of chocolate in one.
liked before watching
what would happen if you used clarified or brown butter for croissants? The lack of moisture could help.
Well, cooking butter first does absolutely nothing rather than creating more work. Clarified butter is useful in cooking but the down side is that it loses some its original taste. No bueno for croissants. This recipe is perfect. Been tried out many times in different environments, tested and tasted 🌝
Sweet dreams are made of these, who am I to disagree. Unfortunately, we must watch our gluten daily.
Anyone else think that as Bruno gets older he's morphing into Jacque Pepin?
Bruno, I'd like your croissants to harmonize with my mouth.
Do you need a human dishwasher?😋😋😋
Or maybe a wife that tastes everything you cook? 😂❤
@@francescacuoricino9000 Join the queue Frankie!!!😂
I'll be the child !
I do 🌝
@@aboukirman3508 only one ?
Bruno... I am sorry to ask but. howmany layers could you add before it goes ... Would you kindly add more layers?
❤👨🍳🔪
Bonjour Bruno, je cherche partout dans vos dernières recettes sur le site celle où vous mentionniez une pierre à pizza et un autre ustensile mais lequel ? qui pointaient vers Amazon. J'ai eu le temps de voir la pierre à pizza dont le prix n'était pas exorbitant. Mais l'autre ????? Je me suis dit que c'était une super idée. Une de plus !
Franchement j'aimerais bien que vous me répondiez ❤❤❤❤❤
Temps pourri depuis deux mois en France, à Paris disons. J'espère que c'est mieux pour vous. Ici ça devient flippant. Besoin de tarte aux fraises !
Hello! En effet, il n'ai fait plus de mention specific d'ustensiles et autre produits sur mon site. Cela prend trop de bandwidth et pas rentable du tout.. que pour celui qui le vend. Une pierre a pizza de 2cm d'épaisseur est suffisante. Il faudra bien la faire chauffer avec le préchauffage du four pendant au moins 25 mins avant d'y déposer son pain ou pizza.. Voila, hope this helps! 🌝
@@BrunoAlbouze voilà ! D'autant plus que vous avez retiré votre rubrique de suggestion d'ustensiles, évidemment des ustensiles de pro donc pas donnés pour tout le monde.
Mais c'était l'autre ustensile, dans la même recette de la tarte aux fraises donc, que je cherchais !
Déjà vous m'avez fait découvrir la mandoline bleu glacier que j'ai réussi à trouver. Le distributeur de pâte à crêpe en forme de chinois.
Là on est 20 on est parti pour faire la tarte aux fraises... 3 tartes de 21 cm j'imagine ou 2 géantes !
Ce serait rigolo que vous nous donniez rendez-vous pour un café, vos fans parisiens, un jour. Chacun paie son café ou autre 👍🤔💪🥳🥰