I have seen chefs use ovenproof plastic wrap and can see how this product has manu uses. I cannot find it online anywhere. Any suggestion of brands to look for?
I’d guess it’s to save the processor, big lumps of nuts in hard caramel can burn out a motor and dull the blades, it’d be easier on the equipment to do it the way he has this time, just a guess though!
You’ve used vanilla powder in this and the basque cake, an ingredient I never knew existed. Is there any benefit to using it over vanilla bean or extract?
What ever you do Bruno albouze you are professional Pastery maker,ofcorse butter and milk is the one to have good Pastery I mean all Pastery not only a chocolate so it's great,not only Pastery,also you made food recipy also super yommy food.
Brunos desserts are THE BEST!
How come this channel doesn't have more subscribers? Seriously, this is gold
Absolutely..
Incredible Chef, you’re truly a master.
Love your recipes sir
Big fan from India 🇮🇳
"Lost a nut." lmao
Bruno, you are my culinary hero!
I have seen chefs use ovenproof plastic wrap and can see how this product has manu uses. I cannot find it online anywhere. Any suggestion of brands to look for?
Loved chocolate dessert,satisfy our mood.
Woooow that was sooooo beautiful, yummy yummy
yep! I'll be making this! thank you Bruno ❤
You’re the best in San Diego my friend!
Merci beaucoup, Chef, Bruna ❤
Wow this looks amazing! I am going to try this🙌🏾
Great as always Bruno! Quick question: normally you always throw the nuts into the caramel, why not this time?
I’d guess it’s to save the processor, big lumps of nuts in hard caramel can burn out a motor and dull the blades, it’d be easier on the equipment to do it the way he has this time, just a guess though!
To save time and energy I would say
Looks yummy 😋
Super, bravo!
You’ve used vanilla powder in this and the basque cake, an ingredient I never knew existed. Is there any benefit to using it over vanilla bean or extract?
Vanilla powder has more flavor. Can be used as a sweetener too
it's cheaper than whole beans and unlike extract, is in powder form so there is no moisture
imaginate tener este hombre en tu casa!!😋🙈💕
Love it!!! Bravooooooo!!!!
Looks delicious! ❤❤❤
Tres Magnifique Chef.
Hi Bruno. May I know the brand of the slicer you used to cut strips please?
Wow
Hi Bruno!
Can you use regular spatulas in high temp fryingpan? Also, are you filming in a new kitchen?
Thanks for great videos and recipes
He’s like Jean Claude Van Damme’s chef brother 😆✨✨
You alway cook an amazing food, how can you stay in good shape 0.0
Sembrano buonissimi
What a Reese’s cup dreams of being at night lol
What ever you do Bruno albouze you are professional Pastery maker,ofcorse butter and milk is the one to have good Pastery I mean all Pastery not only a chocolate so it's great,not only Pastery,also you made food recipy also super yommy food.
No I'd like some
Lost a nut. Love that Chef
You are the Best
Tance you chef 👍👍👍👍👍😋
Super 👍 lovely 😊
😋
🤤
Chanel Santini
🌸💕
👍👍👍👍🇲🇦
You are an artist .I pray you start doing keto desserts 🍨,breads etc .No one will do it better.our life will not be the same.
lmao
Le grammage s’iil vous plaît
Vous parlez bien français
Aïe aïe aïe le French américain
This guy or Gordon?
Sir i have a request
Please try indian recipes 😋😌
the pastry shells were far from perfect :)