May be its just because its fast forward with less details rest is not free..but i love his cooking n his channel..its been many many years im inspired by him that made me love into cooking n baking..love his skils and culinary arts
@@hina8578 Everything used to be free, a lot still is but some is not, I wish Bruno would go back to the old style around 2016-2017 this channel was in it's prime imho. I think though, the main reason the recipies don't get a lot of views is that everything is hard, but it's the best, you don't see a lot of people shopping at LV or Patek or something like that but you see a lot of people at the Nike store. I think the ''higher up'' you go the less people are there, same with this cooking chanel, when it comes to baking, it is the most avant-garde and highest level on TH-cam.
Seriously the absolute best on TH-cam. It’s sad that this man who creates literal works of art has less subscribers than some who cannot compare at all. But that’s TH-cam for you. Disclaimer: many other channels are great and I won’t deny that, but Bruno is the absolute elite of them all.
Thank you Bruno for these wonderful recipes. Have you considered publishing a book containing all these amazing recipes?? I would be the first one to buy it 🙏🏻👍
I love these simple recipies but sometimes I miss the insanely hard recipes, I hope those return soon. Something with 30+ ingredients and 20 steps and 3-4 days lol.
C'est la première fois que je vois un Cheesecake au chocolat ! - superbe - pour la confection du granola pour la base : " Oh la la ! " Miam-miam ... toujours souriant notre Bruno : ça fait plaisir !
During my glorious tenure with Marriott, I produced hundreds - hundreds of various cheesecakes. Their profit potential, plus the ease of production make cheesecakes a great dessert for any restaurant! Thank you, Bruno!
Wonderful creations as always Bruno, love this stylized approach to cheesecakes that’s classy and still practical to achieve for us beginning cooks, appreciate your fantastic teaching and explanations too!
Anything I have done from your recipes, it has Always!!!! come out stunning in both looks and taste, be it dessert or savory dish! I have greatly improved my cooking thanks to you dear Bruno. I cannot possibly be more grateful! This truly is the most excellent channel! Merci beaucoup! I would still love to be your friendly neighbour, scraping up your leftovers any time!😉
Hi Bruno, another master piece of baking, especially chocolate cheese cake! It looks so creamy the only way a cheese cake should be presented. This went rather quick, no fussing. Kind regards.
Either my agar-agar was too strong or that's not 35 Celsius. At 35 it was hard as a rock. Even after I warmed it up at about 50 C it was still too hard to spread it like in the video. Had to use a spatula to spread it. Other than that, I think it will turn out delicious. Thank you for the recipe.
Great mastery Bruno! for me even 1 gram of white sugar is too much. considering the data from johns hopkins and many more showing the all the deaths from the current illness occured in people who had underlying problems caused by processed food consumption such as heart disease, diabetes, insulin resistance, obesity etc. its serious guys because these bad habits and nutrtional ignorance/arrogance are the real killer. How many french chefs died of cancer? michel roux is one them and one is too much. he had a sweet tooth and used lots of processed sugar all the time. He is a legend and my favorite chef because of his humility. God help us follow the truth and do our research for ourselves. Peace. Chao
I think it depends on how much processed food you eat on a regular basis. Your body can handle eating a homemade desert every couple of days. And you don't have to eat the whole thing yourself. I've made many of Bruno's recipes and I share them with family and friends. For instance if I'd make this one, only one or two slices would be left for me to eat.
I made this and it ran; the cheesecake was not hard. It was embarrassing. I trusted Bruno but the cheesecake was sloppy even using more expensive Philadelphia cream cheese. Why was there no gelatine in the cheesecake section?
everything excellent the way he cooks, but the problem is that you can easily get a lot of weight, so why don't you present some raw vegan cooking as well?
Thank you!.. Well, vegan and raw cooking are not the healthiest way to survive, quite the opposite actually. I am sorry to say that but that's facts. You gain weight when you absorbe more calories than you burn to begin with. Understand that pastries are not meant to feed you. Now, here is the best in life equation: Eat and drink responsibly and exercise. All the rest???.. is big business... 🌞
@@reginabillotti Is not about I don't like this channel, the channel is wonderful, the presentation of the food is fantastic, but sometimes I would love to see some raw vegan cakes as well. Bruno Albouze can cook for all tastes, I'm sure!
@@BrunoAlbouze Actually raw vegan cakes are really great for the health, but are very expensive as well and I will eat them ocazionally. Organic and bio foods are fantastic, but they come at high price. I appreciate your work, but I suggest that you can actually introduce some raw vegan healthy cooking as well from time to time. Best regards and thanks for your answers.
The most underrated cooking channel in the world. Always fascinated with your cooking.
Every recipe I have made gets rave reviews. Bruno is definitely underrated.
@@jessicac8638 I love him
May be its just because its fast forward with less details rest is not free..but i love his cooking n his channel..its been many many years im inspired by him that made me love into cooking n baking..love his skils and culinary arts
I find it difficult to do his recipies ..he is a very sophisticated chef! I wish he explains a little bit more
@@hina8578 Everything used to be free, a lot still is but some is not, I wish Bruno would go back to the old style around 2016-2017 this channel was in it's prime imho. I think though, the main reason the recipies don't get a lot of views is that everything is hard, but it's the best, you don't see a lot of people shopping at LV or Patek or something like that but you see a lot of people at the Nike store. I think the ''higher up'' you go the less people are there, same with this cooking chanel, when it comes to baking, it is the most avant-garde and highest level on TH-cam.
Seriously the absolute best on TH-cam. It’s sad that this man who creates literal works of art has less subscribers than some who cannot compare at all. But that’s TH-cam for you.
Disclaimer: many other channels are great and I won’t deny that, but Bruno is the absolute elite of them all.
He’s the greatest because he learned from Paul Bocuse!
Buy his recipes, that's what I did
@@ruttolomeo1987 noice!
I tried dozens and dozens of Bruno's Recipes. I enjoy the challenge.
Thank you Bruno for these wonderful recipes. Have you considered publishing a book containing all these amazing recipes?? I would be the first one to buy it 🙏🏻👍
I made this and will be sending you some money soon. The fainting after eating it is not faked, it the natural reaction. Thanks for the great channel.
Imagine if Bruno had some restaurants all over the world. I bet they would be fully reserved for at least 1 year
Anything he makes look delicious and elegant
I love these simple recipies but sometimes I miss the insanely hard recipes, I hope those return soon. Something with 30+ ingredients and 20 steps and 3-4 days lol.
My valentine will be devastated when I refuse to share this with her.
C'est la première fois que je vois un Cheesecake au chocolat ! - superbe - pour la confection du granola pour la base : " Oh la la ! " Miam-miam ...
toujours souriant notre Bruno : ça fait plaisir !
This man is a genius.
During my glorious tenure with Marriott, I produced hundreds - hundreds of various cheesecakes. Their profit potential, plus the ease of production make cheesecakes a great dessert for any restaurant! Thank you, Bruno!
Made this today. Omg so easy to follow and came out perfectly . Always on your website trying new recipes.
Yes bruno! Keep these cheesecake recipes coming!
Es sieht sehr lecker aus! Sehr schön!
Genial!Danke schön für Rezept!
always amazed of your recipes
I truly love your graham cracker crust alternative!
Divine cheesecake dish.
Bruno, thanks for making a no bake cheesecake that doesn't rely on the gelatin crutch! Who da' man? You da' man.
Tu es le meilleur , et de loin ! Je suis un connaisseur ! J en vois et j en ai vu ! Mais toi numero1 bravo
You are Amazing ! If I was Oprah I would hire you and pay 💰 you just to cook for me and my family !
i think this man got the cleanest hands and absolute perfect smile with sparkling teeth i have ever seen O.O ....how i envy his wife/girlfriend....
Bruno admiro o seu trabalho, parabéns.
This looks like one of your simpler recipes. Good for a lazy bum like me. Can’t wait for my kitchen to be completed and will try this.
This is beautiful! ❤❤❤
Love the idea of the granola base. Merci chef
Looks good, Bruno!!! 🧑🍳🧑🍳🧑🍳
Monsieur Bruno, you are terrific thank you for the presentation
Wonderful creations as always Bruno, love this stylized approach to cheesecakes that’s classy and still practical to achieve for us beginning cooks, appreciate your fantastic teaching and explanations too!
Anything I have done from your recipes, it has Always!!!! come out stunning in both looks and taste, be it dessert or savory dish! I have greatly improved my cooking thanks to you dear Bruno. I cannot possibly be more grateful! This truly is the most excellent channel! Merci beaucoup! I would still love to be your friendly neighbour, scraping up your leftovers any time!😉
*I love this man with all of my heart*
Hi Bruno, another master piece of baking, especially chocolate cheese cake! It looks so creamy the only way a cheese cake should be presented. This went rather quick, no fussing. Kind regards.
I love all your recipes! Even if I only read them I’m happy. Maybe you could make tornados rossini I have never forgotten how wonderful thankyou xxx
Amazing cake !!!
Wonderful !!! Thank you
👍👍👍
Do Tea Matcha Cheesecake next
🤤
I'll sign up for your cooking class if you teach it in a speedo :)
melted chocolate, I'm melting too☺😋
Oh I'm just here waiting for bruno to hit one million subscribers... 4 years and going 🥲
Really nice recipe 👍
Can’t wait to try it!! 😍
Can we substitute the oat with something else? My husband is allergic to oats
Looks amazing Chef Bruno.
thanks for sharing
damn this guy is a REAL PROFESSIONAL
Yummy ❤❤❤❤❤
Thank you Chef.
Love it. From Sri Lanka
Just a little bit, you're nearing 1M subs, how your Chanel have grown
please make the French chocolate royale next!
here: academy.brunoalbouze.com ⚔️
@@BrunoAlbouze great, thank you
Wow he is super class cheff
Eggless and so easy to make GF as well ... wow, must try!
🇧🇷😋parabéns
nice!
is it possible to add some whole rasperries in the filling ? sounds good doesn'it ?
Nope
Beyond amazing
Thanks Boss
Bruno can you give us a recipe for Cornes de Gazelle but then your style wth insane complexity and of course vanilla haha.
Can i use gelatine sheet instead of agar agar and if so hwo much should i use?
I ❤️ you !
😊😘👏👏👍
- Ηas the Vip section of paradise, private confiseur ..?
Yes, , I think his name is Bruno. !!!
Awesome!
Either my agar-agar was too strong or that's not 35 Celsius. At 35 it was hard as a rock. Even after I warmed it up at about 50 C it was still too hard to spread it like in the video. Had to use a spatula to spread it. Other than that, I think it will turn out delicious. Thank you for the recipe.
Bruno, can we swap the freezer part for (directly to) the refrigerator?
You'll have a job putting the top on the base.
@@benpatsy2076 thanks, but I was thinking of making this in one tartpan only.
👍😘
S'il vous plaît pourriez vous sous titrer la vidéo en français 🙏🙏🙏
Great mastery Bruno! for me even 1 gram of white sugar is too much. considering the data from johns hopkins and many more showing the all the deaths from the current illness occured in people who had underlying problems caused by processed food consumption such as heart disease, diabetes, insulin resistance, obesity etc. its serious guys because these bad habits and nutrtional ignorance/arrogance are the real killer.
How many french chefs died of cancer? michel roux is one them and one is too much. he had a sweet tooth and used lots of processed sugar all the time. He is a legend and my favorite chef because of his humility. God help us follow the truth and do our research for ourselves. Peace. Chao
I think it depends on how much processed food you eat on a regular basis. Your body can handle eating a homemade desert every couple of days. And you don't have to eat the whole thing yourself. I've made many of Bruno's recipes and I share them with family and friends. For instance if I'd make this one, only one or two slices would be left for me to eat.
I wanted to know Sir if you could make a recipe for like low fat but in a cake please so I can make it please and ty if you could
Pffft, I just bought a pre made Oreo crust from the store. Clearly the French have no clue when it comes to food.
😂
The eye was drawn to the thumbnail.
I made this and it ran; the cheesecake was not hard. It was embarrassing. I trusted Bruno but the cheesecake was sloppy even using more expensive Philadelphia cream cheese. Why was there no gelatine in the cheesecake section?
#RAADALKURDI
everything excellent the way he cooks, but the problem is that you can easily get a lot of weight, so why don't you present some raw vegan cooking as well?
There are plenty of channels that suit your needs; why follow this one if you don't like the way he cooks?
Thank you!.. Well, vegan and raw cooking are not the healthiest way to survive, quite the opposite actually. I am sorry to say that but that's facts. You gain weight when you absorbe more calories than you burn to begin with. Understand that pastries are not meant to feed you. Now, here is the best in life equation: Eat and drink responsibly and exercise. All the rest???.. is big business... 🌞
@@reginabillotti Is not about I don't like this channel, the channel is wonderful, the presentation of the food is fantastic, but sometimes I would love to see some raw vegan cakes as well. Bruno Albouze can cook for all tastes, I'm sure!
@@BrunoAlbouze Actually raw vegan cakes are really great for the health, but are very expensive as well and I will eat them ocazionally. Organic and bio foods are fantastic, but they come at high price. I appreciate your work, but I suggest that you can actually introduce some raw vegan healthy cooking as well from time to time. Best regards and thanks for your answers.
Now that you are asking money for all your recipes, your subs base should drop drsmatically