I did this today and it turned out beautifully. There are many, many recipes for the crust circulating online, but this one is fantastic. Firm enough to stand up to the toppings, but chewy and delicious. Definitely the crust recipe I will use from now on. I have made tarte flambée many times since our stay in Alsace, but this version is my best yet. I added a sprinkling of thin slices of jalapeño (which I pickled the day before) for added flavor and sprinkled a mixture of grated Gruyère and grated Parmesan over the top. I also followed Chef Bruno's suggestion of making the dough the night before and letting it hydrate and develop its flavor overnight in the fridge before letting it rest and rise the next day. Everything turned out perfectly. One final note: I let the onions caramelize in the pan for over an hour before using.
In my humble opinion, what Bruno Albouze is doing to popularize French cuisine in North America is on the same level what Julia Child, Jacque Pepin or, to some extent, Andre Soltner did in the past. Complexity and punctuality needed in pastry making and baking, and that is his forte, presented in his videos, in fun and easy way, has not been seen so far. I particularly like the idea of showing tools used in recipes, no tools no trade as old saying goes. But do not kid yourself; there is a lot of experience and hard work involved. Looking forward for more...
Agreed. Also, the videos are edited professionally with a concise narrative. He gets right to the point and moves quickly through the recipe. All videos are less than 5 minutes. I hope people appreciate the amount of prep, filming and editing energy required.
Bravo , belle démonstration. Merci de mettre en valeur une recette d' Alsace , quelques remarques toutefois , en Alsace on ne met pas de miel ni de ricotta ! Dans la pâte , pour compléter l' action de la levure mettre une demie cuillère à café de sucre fin , pour la garniture on utilise des petits lardons de lard fumé taillés en " allumettes " et la technique est simple , on fait revenir les lardons à sec , ils perdent leur gras et on place les oignons émincés dedans , on cuit peu et surtout , un vrai petit secret on ajoute 2 centilitres de Riesling ou Sylvaner , on laisse réduire pour évaporer l' alcool , cela parfume la garniture , on réalise le mélange fromage / blanc crème fraîche à 50/50 , pas de ricotta ! et autre petit secret on ajoute 2 grammes de sauce de Raifort à la crème ! un peu de noix de muscade râpée ne pas piquer la pâte , les petites bulles sont très plaisantes et goûteuses ! on ajoute souvent du gruyère râpé dessus on a alors une " complète " Bon Appétit et Vive l' Alsace ! pour mémoire la statue de la Liberté est l' oeuvre d' un Alsacien : Bartholdi ...............................
Petite précision , pour réussir votre tarte ....flammée .........utiliser de l' huile de colza pour la pâte .et si vous avez la chance d' avoir un four à bois , pulvériser un peu de cette huile en surface avant de passer au four !
Great receipt. I add something here you can use Greek goat cheese crumble them and add Pear, Apple or Grapes slices. Size 1 square cm or bit smaller. You may slice it 1.5 cm long and 5 mm wide. Those variants are for you or the Vegan community.
gracias bruno¡¡¡ todas tus recetas son un regalo hermoso para los que amamos cocinar, cuando haga alguna de las tuyas me gustaria mandarte fotos. gracias¡
I get something very similar from Trader Joe’s that they call Tarte d’Alsace. It’s good but I bet yours is 100 times better!! 🤤 ça a l'air absolument délicieux! Merci beaucoup pour la recette!!
I have a question! Would you rather make bread by hand or in a machine? And which way is better? I personaly love making it by hand, but i dont know of its not as good as doing in in the machine
The Californian version surely? I'm sure all that lovely bacon fat would not be discarded in the ski chalets. BTW your dough technique is simply masterful!
exact , on flambe avec de l' alcool un produit , ici c' est une tarte flammée car dans la tradition on place dans un four à bois , sur des pierres réfractaires au milieu du four , en hauteur , et les flammes viennent lécher les bords !
Pas si sure si l'on s'en réfère a son origine. Les épouses amené alors des restes de pate a pain étalé finement et cuit au four du village quand celui-ci restait encore chaud des dernieres fournées de pains.. Effectivement nous trouvons aussi des recettes inspiré du lavash dough qui ne contient pas de levure ou des recettes avec de la levure chimique.. Une pate sans levure pourrait devenir trop dure si elle n'est pas assez fine.. et trop fine n'est pas souhaitable.. mais la, c'est un goût personnel. Il faut qu'il y est un équilibre... Levure ou pas, c'est la cuisson le plus important; comme les pizzas, la pâte doit être saisie a four tres chaud. Vive l'Alsace et bon appétit :)
Elsas may be part of France now, but it used to be German and for a long time had a German-speaking majority. Even the name of this dish is German. Then why does he say "a french pizza if you wish" 😢.
Felix, it is a German word, meaning flame-tarte (flamm = flame kuche = cake/tarte). But he is not pronouncing it in German so you are right in the dialect
I dont want to be not pointe. It is a geeman habit to teach everything And I know thar I das wrong with Flamkuchen, the German word is Flammkuchen with 2 M.
I did this today and it turned out beautifully. There are many, many recipes for the crust circulating online, but this one is fantastic. Firm enough to stand up to the toppings, but chewy and delicious. Definitely the crust recipe I will use from now on. I have made tarte flambée many times since our stay in Alsace, but this version is my best yet. I added a sprinkling of thin slices of jalapeño (which I pickled the day before) for added flavor and sprinkled a mixture of grated Gruyère and grated Parmesan over the top. I also followed Chef Bruno's suggestion of making the dough the night before and letting it hydrate and develop its flavor overnight in the fridge before letting it rest and rise the next day. Everything turned out perfectly. One final note: I let the onions caramelize in the pan for over an hour before using.
In my humble opinion, what Bruno Albouze is doing to popularize
French cuisine in North America is on the same level what Julia Child, Jacque
Pepin or, to some extent, Andre Soltner did in the past. Complexity and
punctuality needed in pastry making and baking, and that is his forte,
presented in his videos, in fun and easy way, has not been seen so far. I particularly like the idea of showing tools
used in recipes, no tools no trade as old saying goes. But do not kid yourself;
there is a lot of experience and hard work involved. Looking forward for
more...
Agreed. Also, the videos are edited professionally with a concise narrative. He gets right to the point and moves quickly through the recipe. All videos are less than 5 minutes. I hope people appreciate the amount of prep, filming and editing energy required.
a lot of work indeed!
He's from Cordes Sur Ciel in southwestern France. Its a truly magical place
@@BrunoAlbouze c'est sûr que c'est du boulot - mais ces vidéos sont courtes et efficaces et SI ... so much ... professionnelles ET artistiques !
Love this recipe. Perfect for an appetizer.
That's beautiful camera work on that nutmeg being grated.
i m from alsace, we dont cook the onions before. we slice them thinly and put them on raw. they will cook enough in the super hot wood fired oven
Matz G came here looking for this comment!
And only crème fraiche, right ?
@@tomf3150 yea
drooling! I was hoping that you will put that peace in my mouth! wanna try it so bad! Thank you Bruno
Bravo , belle démonstration.
Merci de mettre en valeur une recette d' Alsace , quelques remarques toutefois , en Alsace on ne met pas de miel ni de ricotta !
Dans la pâte , pour compléter l' action de la levure mettre une demie cuillère à café de sucre fin
, pour la garniture on utilise des petits lardons de lard fumé taillés en " allumettes " et la technique est simple , on fait revenir les lardons à sec , ils perdent leur gras et on place les oignons émincés dedans , on cuit peu et surtout , un vrai petit secret on ajoute 2 centilitres de Riesling ou Sylvaner , on laisse réduire pour évaporer l' alcool , cela parfume la garniture
, on réalise le mélange fromage / blanc crème fraîche à 50/50 , pas de ricotta ! et autre petit secret on ajoute 2 grammes de sauce de Raifort à la crème ! un peu de noix de muscade râpée
ne pas piquer la pâte , les petites bulles sont très plaisantes et goûteuses !
on ajoute souvent du gruyère râpé dessus on a alors une " complète "
Bon Appétit et Vive l' Alsace !
pour mémoire la statue de la Liberté est l' oeuvre d' un Alsacien : Bartholdi ...............................
Petite précision , pour réussir votre tarte ....flammée .........utiliser de l' huile de colza pour la pâte .et si vous avez la chance d' avoir un four à bois , pulvériser un peu de cette huile en surface avant de passer au four !
Great receipt. I add something here you can use Greek goat cheese crumble them and add Pear, Apple or Grapes slices. Size 1 square cm or bit smaller. You may slice it 1.5 cm long and 5 mm wide. Those variants are for you or the Vegan community.
You're not only an amazing cook, but an amazing comedian too ^^
I agree, he may not be the only amazing cook, but i simply think he is the best one, for all level of cook/pastry baker
HAPPY BIRTHDAY CHEF BRUNO!!!!!!!!!!!
Having had flammkuchen in saarland, I can say it is delicious!!
que delicia de receta, muchas gracias Bruno, por enseñarnos tanto y tan bien.
Flammkuechen! This was the best when I lived in Germany
Joyeux Anniversaire Bruno !!!
gracias bruno¡¡¡ todas tus recetas son un regalo hermoso para los que amamos cocinar, cuando haga alguna de las tuyas me gustaria mandarte fotos. gracias¡
Bruno, you're the best!! Thank you for this delicious recipe!!
i Live in Italy..guess your pizza look like much better taste than classico pizza
That is a very nice appetizer recipe. Yummy!
I get something very similar from Trader Joe’s that they call Tarte d’Alsace. It’s good but I bet yours is 100 times better!! 🤤 ça a l'air absolument délicieux! Merci beaucoup pour la recette!!
OMG thanks ! It looks as good as the ones I had in Strasbourg
Looks fabulous!!! I will be making this. Thank you.
La Flammekueche c'est tellement bon ! Peu couteux, rapide et delicieux !
Good job Chef! Tarte Flambée is a good pick, can wait to try your version. I see your now on a shorter video format, wise decision ;-)
Wonderful video, awesome techniques!
I have a question! Would you rather make bread by hand or in a machine? And which way is better? I personaly love making it by hand, but i dont know of its not as good as doing in in the machine
awesome recipe !
thanks chef Bruno
Love Bruno, always wait for him to make the face.
Great chef too but I mainly watch in case he makes the face. 😂
What was that face , Chef? Great recipe, it's on my list. merci
Another favourite!
I love all of the savoury recipes that you've been doing lately!
You should try making a savoury version of a gateau pithivier juuuust for me ;p
Well done sir. Love this one! As per the usual with your content. Thank you!
Mmmmmmm, ok. Still looks delicious
Its preferred served with Federweißer of course ;)
Your accent makes me happy
Fantastic as always!
The right name ist Flammkuchen (Flamm = flamme, Kuchen = cake). Küche or Kueche means Kitchens
No, Flammekueche is correct. It's Alsatian. You're probably thinking of the standard German name.
The Californian version surely? I'm sure all that lovely bacon fat would not be discarded in the ski chalets. BTW your dough technique is simply masterful!
Sure enough ;)
Origin of thin crust pizza!
Bravo Bruno, un traditionnel de la cuisine alsacienne.Ⓜ📧®©❗
I think I speak for everybody when I say "UUUUUUHMMMMMM YUMMY YUMMY!"
Amazing
Onions on pizza Yeeessss!
pissaladières coming :)
Onion AND anchovy? Even better!
please make pastries bruno
pourquoi appel t'on cela une tarte flambée, si on ne la flambe pas ?
exact , on flambe avec de l' alcool un produit , ici c' est une tarte flammée car dans la tradition on place dans un four à bois , sur des pierres réfractaires au milieu du four , en hauteur , et les flammes viennent lécher les bords !
Hi Bruno, I wanna ask where did you get your culinary education?
I feel robbed...we wanted to see you take a bite and your signature facial expression at the end 😆
Bruno you da man!
I just got a ragu commercial before this lolol
Does the original recipe have pineapple chunks?
No never
salut Bruno il n y a pas de levure dans la pâte en Alsace bravo pour tes recettes....
Pas si sure si l'on s'en réfère a son origine. Les épouses amené alors des restes de pate a pain étalé finement et cuit au four du village quand celui-ci restait encore chaud des dernieres fournées de pains.. Effectivement nous trouvons aussi des recettes inspiré du lavash dough qui ne contient pas de levure ou des recettes avec de la levure chimique.. Une pate sans levure pourrait devenir trop dure si elle n'est pas assez fine.. et trop fine n'est pas souhaitable.. mais la, c'est un goût personnel. Il faut qu'il y est un équilibre... Levure ou pas, c'est la cuisson le plus important; comme les pizzas, la pâte doit être saisie a four tres chaud. Vive l'Alsace et bon appétit :)
Tout a fait d accord avec toi ,Il n y a que le resultat qui compte est avec tes recettes, il y a pas photos
🤤
Elsas may be part of France now, but it used to be German and for a long time had a German-speaking majority. Even the name of this dish is German. Then why does he say "a french pizza if you wish" 😢.
The French do everything better than the germans. Even Germany is better in France. 😂
❤
THE REAL DEEAAL BABYYYYY
Fantástica 😀😀😀
What is "Flamcutch"?... 🧐🤔😁
Its times like these that we must smile and nod at the French, no matter how painful it is.
Can u make gluten free donut
no yeast needed its a flat bread
ممكن ترجمت الفديو عربي او فرنسي
in past human kill each other just for nutmegs.
one hand full of nutmeg equals with 4 cattle.
sawadikin what the fuck you real?
pronounces more like Flamm-coohen xD
Ooh la la. 😍
0:33 - 0:40 - I don't get the joke. :(
There is none :(
:39 surprises fart face
you okay
french pizza!
aie flammekueche prononcé avec l'accent
in germany we say Flammkuchen not Flammkuche
Im not German ;)
nossa essa doeu em mim
Kaiser 1404.... and the very good german says "Flammkuchen" with 2 m 😂
Felix, it is a German word, meaning flame-tarte (flamm = flame kuche = cake/tarte). But he is not pronouncing it in German so you are right in the dialect
I dont want to be not pointe.
It is a geeman habit to teach everything
And I know thar I das wrong
with Flamkuchen, the German word is Flammkuchen with 2 M.
que delícia 👏👏👏👏
there is no yeast in this receipe... its not pizza mon ami
Flammekueche without fromage blanc?? Nooo 😭
Cottage cheese is fromage blanc
flamkutch? Lol work on your German a bit more Bruno. ;)
I was not born in 1940 :(
Roasted boiiiiiiii