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.
1M subs,a solid career,an obviuosly,an experienced and well trained pastry chef,and you dare to call him "underrated"? C'mon ,this is the same dull commentary here and there.
@@sergioaraya681 Everything is relative, young Padawan... He operates at a much higher level than other highly rated UA-cam chefs like Babish, Joshua, Nick, Guga and more - which IMO makes him underrated.
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
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 🌝
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 👍🤔💪🥳🥰
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the best dessert cook in the world. you are...a muse bruno. nobody can match your desserts!
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 ☺️
@@BrunoAlbouze vos recettes sont exceptionnelles j attends la recette de tarte aux citrons bientôt la saison des agrumes ❤ d Alger
Probably the most underrated chef on youtube
1M subs,a solid career,an obviuosly,an experienced and well trained pastry chef,and you dare to call him "underrated"? C'mon ,this is the same dull commentary here and there.
@@sergioaraya681 Everything is relative, young Padawan...
He operates at a much higher level than other highly rated UA-cam chefs like Babish, Joshua, Nick, Guga and more - which IMO makes him underrated.
Goat of pastry chefs and I'm a ex pastry chef lol
I love how much respect Bruno shows for the profession of baking.
This channel should have at least 5M subs.
Omg I’ve always wanted to find out out to make bi colored croissant as I’ve seen them all over the internet. Thank you for the recipe Bruno.
This reminds me of your multicolored pasta video which got me hooked to your channel many years ago 😊
What a great weekend project! I hope someone out there does it… Won’t be me! Lol! You’re amazing!!
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 😄
Friggin Bruno does it again ! 🤩🤩🤩🤩 that is epic, man!
Very impressive... the explanations are so good!
Those look amazing, great job chef!
Even Phillip Conticini can't do these astonishing viennoiseries 😮🤤😋
My absolute favourite guy to watch
Magnifique Chef !!! Quelle précision ! 🔥
Maa sha ALLAH 😊 ITS AMAZING u seen Really patient. ITS wonderfull How we can buy pastries in bakery 😊readi 🎉so Much works in the making
crispy and very delicious. yummy. i am from Jogjakarta city, Indonesia.
Very nicely done Chef!
Fabulous chef you are
Mmmmm 😋😋 croissantssss!!!!!🤤🤤
You, you you Bruno you are the best ever....
It is beyond crazy good!!
I love your tutorials. Patisserie is a passion of mine. ❤
Я представляю как это вкусно😍
Bruno Du bis der beste⭐️👍 ich liebe deine Videos ❤
Wow look delicious
Believe me, that you are a big star in the sky
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
Lovely!!
Yes! More chocolate recipes. Btw, my daughter gets all distressed when I talk about you. But keep up the good work.
תודה רבה מתכון נהדר❤
Amazing
This is exactly what I think of when I think of chocolate croissant not to dots of chocolate in one.
Hariiikaaa Suupeerr❤
Trop complicated pour moi mais j'admire !
Mais non! 🐣
You are a genius
Sweet dreams are made of these, who am I to disagree. Unfortunately, we must watch our gluten daily.
Hello, dear master, I really enjoy your videos and tutorials, maybe you can enable Farsi subtitles, thank you.
liked before watching
Yam Yamy 😋
Anyone else think that as Bruno gets older he's morphing into Jacque Pepin?
Sir i really wish you had shared more of a recipe with quantities would have been much more helpful.
Que deliciosas perfeições!!
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 🌝
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 ?
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 👍🤔💪🥳🥰
Bruno... I am sorry to ask but. howmany layers could you add before it goes ... Would you kindly add more layers?
❤👨🍳🔪
Try using cocoa powder instead of flour when rolling out the chocolate dough.