Paris-Brest Gâteau Recipe - Bruno Albouze
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- Опубліковано 6 лют 2025
- This round pastry, in the form of a wheel, was created in 1910 by Chef Louis Durand to commemorate the Paris-Brest bicycle race. Its circular shape is representative of a wheel. This iconic pastry is now found in patisseries all over France. The original Paris-Brest is filled with hazelnut mousseline; a buttered hazelnut pastry cream. This gourmet version has met a few upgrades. The pate a choux is topped and baked with a crusty chocolate crumble. I chose diplomate cream over mousseline; a pastry cream enlightened with mascarpone and whipped cream, offering a better mouthfeel and texture. The whole pastry wheel is then layered with a gooey hazelnut praliné, and soft caramel.
To get the full recipe go to brunoalbouze.c...
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#baking #cuisine #food #cake #paris #restaurant #pastry #
I love his sense of humor
Me , too. His recycling the bicycle made me laugh so loud I think I woke up neighbours .His facial body language made me catch the joke which was going through without me . ( I guess he must hire some scripts to write him such jokes .)
Lol I think it is not humour but may be he think to communicate very well with this tone of voice 😅
My daughter has loved this dessert since she was a teenager when she visited France with her high school French club. I made Bruno's fantastic recipe for Paris-Brest pastry for her, and it is absolutely do-able by the home chef - easily do-able, because of his excellent recipe and directions. It was perfection. Making for her again tonight for her Mothers' Day Surprise. Thank you, Bruno. We love you!
OMG this is obscene gastronomic decadence in all it's glory. the art of pastry making at it's best.
I'm making already. Custard cream is ready, caramelized nuts too! Tomorrow will bake the ring and will finish the cream. So excited! Wonderful recipe!
+Zivile Ziviliukas wow! you will enjoy it for sure..gone in 5 min!
Was it ok?
What did you think of it!? I must try this recipe soon, I love making Paris Brest
Zivile Ziviliukas how did your pate a choux turn out?
It seems she was abducted before tasting it
Without a doubt, the best baking instructions on UA-cam! Thank you!
"This will serve 8"....or I can keep it all for myself :)
You can make a third one to share
@@nodezsh no sharing!!
I like the second option
The baked pieces came out just right, a master chef touch, lovely! Merci Chef Bruno!
This is the same pate a choux as the cream puffs. The way these were made in Paris was simpler, filled with whipped cream and fresh strawberries.
I would leave out the praline as I am following a keto diet and don't need this amount of sugar, yikes. Sugar, unfortunately, is the source of all metabolic disease. I would use whipped cream and fresh berries.
If you make rounds instead of donut shapes, cook the same way minus the almonds, you have a cream puff bun. Cut a little cap off, fill with whipped cream, stick cap back on, dust with powdered sugar, and voila! Creme puff. The master touch with cream puffs is to put some lemon zest into the dough, and vanilla essence in the whipped cream. You won't believe what a difference that makes. Ditto for Paris Brest, but ... don't add lemon zest if you are doing a Praline - that won't match well.
Again, pure magic. Eventhough I haven't tasted this, and have been more of a savoury person, I'm now converted.
Bruno. What an amazing Chef you are. I lived 12 years in France. "Etampes" where my mom met my dad during the liberation of France WW2 1945. I came back to Ca. 2010 to take care of my mom here in California. I learned a lot about cooking during my time in France and I consider France as my home. You are such an accomplished chef and I have tried many of your recipes with much delight to all my guest. BRAVO Bruno.
The BEST Paris Brest recipe I have come across!
I’m writing the recipe and I’m in a third page still half way not finished yet. Should have gotten whole book.
This is a cooking masterpiece.
your channel is amazing, im actually a teacher and i use your recipe in class to teach the kids wonderfull creations. i'd like to see more bakkery creations !
why do i always watch your videos when i'm hungry and it's late??? TAT
Kho Ah Thong lool.... my situation right now
No words can be used to describe how much I appreciate your time and your effort.
God bless you wishing you all the best in your life and your career.
J’en ai l’eau à la bouche! J’imagine les senteurs de noix grillées. Le final : un mélange de texture croquante et mousseuse ... bravo chef! Votre timbre de voix nous transporte dans un « film » culinaire ! Vous devriez penser à doubler des voix d’acteurs !👍🏽👏🏽
This is probably the best of the best recipe for Paris-Brest cake that I have seen so far, should try to make it soon.
Merci chef Bruno!
집에서 만들어 볼게요오 감사합니다❤❤
OMG I am speechless, quel dommage que je n'ai pas le talent pour reproduire une telle merveille. Merci, Brigitte from Dordogne
Why not? No one is born with talent. You work at it. This is an easy cake!
You went too far this time, Bruno! this is my favorite of all time dessert. anyone who has enjoyed this dessert will understand why you fell at the end. crazy perfection!!!
This is one of my favorites desserts ever!!! I could eat the praline mousse filling by buckets
You never cease to amaze me Bruno.
EZGlutenFree :
At last Paris -Breast. I was waiting for this recipe for a long time. This is not cooking, this is art. You are creative.
+Zaina Hh oops.. Paris- Brest not Paris Breast; that's something else ;)
Breast HAHAHAHA XD
@@BrunoAlbouze😂
this is a piece of heaven...
I was searching the recipe since I went to Paris 2 months ago..
Mille mercis!
I'm in the last phase, waiting for the custard to be chilled, and this looks amazing !!!
There’s nothing better than French pastries.
I've never felt this way about a cooking show before. it's like he's undressing you with his eyes while he makes you dessert. Ugh!! Am I the only one?!
je faisais le Paris Brest avec une recette classique mais vous apportez le tout à un niveau supérieur ! merci Bruno !
Appétissant ! Un gâteau que j'adorais enfant, ça me rappelle les dimanches chez ma grand-mère !
this is the best cooking channel ever...
OMG... IF YOU ARE NOT THE BEST CHEF IN THE WORLD! I JUST LOVE YOUR SHOWS....
I feel SO happy, even just watching you cook.
omg, my favourite desert, it looks amazing and so complicated, must have taken hours to prepare it
This man is a master chef every video is top notch his presentation is beautiful
made it yesterday...it s really amazing...my hubby rated it 10.5 out of 10 just like the ispahan macaron ,n made it again today morning too. thanks again chef bruno for another great recipe n tutorial.
this is the prettiest thing I have ever seen! I'm literately Drooling
The length of time of which this takes to complete is similar to the time it takes to complete the Paris-Brest-Paris Randonneur!
Actually, the time it will take to get a bit if this cake, if bought in Paris, would take longer. Say, a year. Because now, you should'nt travel..
this recipe is quite impressive! it shows why France is the king in the kitchen. well done Bruno!
Bruno Albouze is the the Rocco Siffredi of online cooking shows.
Who is Rocco?
@@laurids2007 why you know the surname?? hahahaha
@@laurids2007 À porn star ! 😅
Hahaha!
Bruh. XD
New subscriber! I love it! Youre the first French person Ive seen who has a sense of humour about cooking!
dear bruno, I am in love with the food you make as a cook and understanding of humor. good job
it is a masterpiece! Thank you Bruno! Cooking and baking is my passion and you are very inspiring!
how i wish i could taste that french delicacies. 😍
Have been looking for a proper pate a choux recipe for some time now, we learned in school to bake the choux at two different temperatures and this is the closest to how I learned. Thank you!
oh my holy moly, i think this is now my favourite cake. i love almonds and hazelnut
the terminator of pastry 😂
CHEF MANY THANKS FOR GIVING LOATS OF KNOWLADGE, REALLY GREAT PRODUCTION....
a pastry chef that is half-terminator, half-zompire (zombie+vampire). Top-notch stuff though. Indeed, cyber will take over human being.
Magnifique!
@4:27
chef: this will serve eight
me: hold my cupcake
i’m french and it’s one of my favourite cake
really great french desert has many amazing techniques first time I see this desert ..thanks to you
Dear Bruno, please don't touch hot caramel ! I don't want your skilled fingers to get burned ! Je t'aime !
How can someone be at that level of legend and actually super funny dat doesn’t make sense😂😂😂😂😂🤍
your pastry skills are second to none when it comes to youtuber channels.
Je parlais justement du Paris Brest avec ma femme, celui que j'avais beaucoup apprécié venait de la patisserie Bonaparte À côté du Bon Marché, Paris 15e... Un classique qui ne se démode pas. Merci chef :)
Magnificent! I would love to have a bite of this. It looks so elegant and delicious. Thanks chef! 😊
Spectacular desert, I love France and food is just amazingly delicious. I will make one day
Everything you make looks heavenly. . . . .
Chef your inspirational you inspire me everyday to create a new dish.....your every dishes is amazing and i follow you Chef
first time I have seen this chef.....loved the background story on the Paris-Brest..my prof told us this years ago ; his description is like a best selling author....icing on the cake he resembles Matt Damon....I have made this for years but not with the praline filling....soooo French!!! merci beaucoup!
Inspiring and also a lovely person. A better chef in my view than Ramsay and Oliver and all that lot,
Merci pour la vidéo. Rapide, clair et net. Bonnes fêtes.
You are a Genius Bruno ,Food is ,love, flare and science and competence
Wooow this looks heavenly 😋🤤🥨🥐🌰🍪🍯
When he turned to a serious face after laughing at 1:00, I lost it.😂😂😂
I've been dreaming of these ever since I had one a year ago. I will be making these as soon as I have the ingredients.
this is so dramatic. i love it
I made this, my husband and i love it....thank you Chef as always👍👍👍
This is the best Paris Brest that I´ve ever seen!!!!
Thanks, Bruno!!! This is one of my favorite desserts and it's making me miss Paris!!! Beautiful video AND I hope that I can make this at home!! 🇫🇷🗼
Best chef on UA-cam ❤️
The Paris Brest is my favourite. It's divine, and your video makes it look (almost) achievable!
This is nothing less than a masterpiece!
Realmente extraordinario. Congratulations!!!!!
hahahaa that sound effect of him falling down at the end
Tried today. My kids and I liked it very much, although I created two cooking accidents: I almost burned my caramel (was a little bitter, but still OK), and I added one egg too much to the pâte à choux, making my tires look very flat. But the buttercream compensated completely my failures. Thanks for sharing your treasures!
Such a long time since I had a real pastry. Thank you.
Seria amable con subtítulos en español 😁😁😁🥰🤭 Saludos desde mi bella Cuenca Ecuador
Mon gâteau préféré ! J'ai fait quelques tentatives pas entièrement satisfaisantes jusqu'à présent, je crois que je vais tenter cette recette sous peu :-) Merci pour les vidéos, comme toujours !
Como le fue con esta receta ? Saludos desde Cuenca Ecuador
@@maritzaandrade1636 Fue espectacular ! un exito total. Muy facil hacerla con todos los consejos del jefe Albouze.
Bruno! While in cooking school several of our text books were written ny Gaston Lentore. This recipe reminds me of his work. A huge complement. His genius in pastry inspired a generation and beyond. Thank you fi2r sharing your creative genius. Blessings ChefMike
COMPLIMENT, not COMPLEMENT.
@@mjremy2605 spellchecker on Google for the win. Lol.
I'm visiting Paris right now. I will definitely be hunting down this dessert tomorrow!
This is what i call art of cooking 😍 so let me show you the art of eating 😂..omg it looks so.. YUUM!! i'm sweating😰
Best regards.
I address you because I have seen your videos and I have marveled at bakery studio and pastry but you are on a level that moves that passion that art how I can acquire book or recipes with their respective examples as explains them tricks etc. From the Dominican Republic
It's an art I didn't know that this honors me to like so much
The most highest cooking show
The best recipe ever ❤❤❤Thanks ❤❤❤Bruno, you are magic 😂😂😂
It´s so beautiful, i could cry...
I will make it and eaten my self TY Bruno 👏
C'est Magnifique!
Oh my! you should have 1million subbies by now...thanks for sharing your awesome talent with us..Bonne continuation chef B! 😊😋👍
Magnifique recette... GRAZIE MILLE.
wow!!! ohhh it looks so tasty .. i wish to taste it
Haha I spent 5 hours in making it. Though I didn't get the same shape but the taste was amazing.
Jesus, I spent $20,000 going to French cooking school to learn this stuff, here it is on UA-cam for free...
Woh .Woh .what a presenting style
Très beau ...!
Love your sense of humour.
Thumbs-up from Brest ;-) Bravo pour la réalisation, ils ont l'air délicieux !
Amazing craftsmanship , such a joy to watch!
Napaka sarap Neto one of my favorites
Merci Bruno! J'ai essaye ta recette et c'etait superbe! La famille a beaucoup aime :)
+Julie M. Bravo :)