Tiramisu Yule Log - Bruno Albouze
ฝัง
- เผยแพร่เมื่อ 4 ต.ค. 2024
- In the tiramisu series, here is the all from scratch yule log made with a delightful mascarpone mousse, ladyfinger sponge and a so satisfying Kahlúa-flavored coffee gel coming out from the bûche!
To get the full recipe go to brunoalbouze.com
Online culinary courses: academy.brunoa...
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Bruno, you are such a pleasure, I enjoy every video you publish! You are truly a consummate professional! Your production value, your unique content has no rival on this platform!
The TH-cam community is lucky to have you share your immense expertise!
Thank you for all you do! Have an awesome Christmas and a wonderful New Year!
Thank you Chef Jean Pierre!.. I like your content as well and your accent 😌. Be blessed and continue to have fun in your kitchen and entertain us all!. Vive la cuisine et les gâteaux.. et le pain 🤩
Two of the best chefs on the internet. We appreciate you both! Happy new year!
Thank you Chef Bruno. That was a wonderful story from start to finish.
Thank you for everything in 2022 and all the best in 2023 to you and your family.
#Tiramisu
Un génie de la pâtisserie, ces réalisations sont incroyables, ils ont de la gueule comme on dit. Bravo mec de la patesserie.
One of the best Chef we've ever had- freely given all the artistic and mastery of the cooking/baking. Our utmost appreciation for your passion in cooking/baking. May God's abundant blessings be yours and your family. Praying too that you'll hit 1 million plus subscribers for you deserves it. Happy holiday from Philippines.
When can I come over to tast this creation of pure Heaven.....
"The only way to taste it, is to make it"
@@stijnvannoort8401 ga jij die voor mij maken dan?
@@harry-tz9ds als ik het al kon maken dan deel ik het toch echt met mijn ouders vriend hahaha
Oh Lord...only in my wildest dreams could I ever bake like that! Wow! Thank you for the beautiful show.🤗
what the actual heck, my gosh I have made tiramisu for years and this is just sheer art... Thought nobody can top the classic but I was so freaking wrong... this is just insane... I can literally taste the exquisite just from watching...
This is unbelievable. My favourite desert just reached perfection
You are the man ! (doubt I have the skill to build the log but each ingredient would be tasty on its own)
I’ll say it till the end of time. Bruno is the best damn chef on this site. Looks amazing as always Mr. Albouze!!!
Mike Gyver :D You are the master:D
Everything he makes is beyond picture perfect 🤯✨🥰
Woooohoo Bruno ,omg fabulous ,u number one in the world bless you & wishing you & everyone in your family a Marry Christmas
i love your recipes 🇵🇱👍
Only you Bruno!.... only you...
It's yule log season everyone!
This is a masterpiece! Thank you so much for sharing :)
You know every time we visit Paris, there is this restaurant that has the most amazing rice pudding with butterscotch whipped cream sauce. I would love to see your version of that.
😳🙄😵💫. Merry Christmas, Bruno. Still the best!
I think I have fallen in love with Chef Bruno! Wow!!!
انت رائع برونو انا مهووسة بوصفاتك فقط عندي سؤال لماذا لا تنزل المقادير .؟ شكرا
Mmmmm yams 🍠 thank you for sharing
, vraiment magnifique chef merci pour la recette
incroyable ta croissance Bruno depuis 10 000 abonnés
I love it! I've been eating tiramisu a lot lately and this is going to be part of my diet🤭😂🥰
This seems like a 3 day project... it is interesting that cream is used instead of the traditional merengue together with mascapone. And no vanilla? Curious indeed
i wonder if agar lost it’s gelatinous structure due to freezing and if it could be avoided by thoroughly refrigerating the cake instead, might be too tricky to demold though
Thank you for mentioning that lemon juice can be substituted for creme of tartar, which is not commonly available in every country.
That ooze at the end!😚👌
Une bonne recette est certainement délicieuse 😊
Oh yummm again, looks delicious. But then again, everything Bruno does looks delicioso! ✨👌🏻
Cette recette m'a mis l'eau à la bouche. Bravo chef!
Sadly, Brunos creations are impossible to recreate. Feel sad that I can never have anything like this!
Je lis trop peu que quelqu'un ait réussi à reproduire un de ces gâteaux, pourtant c'est bien la visée, donner envie de découvrir des nouvelles techniques, associations gustatives et de texture tout en saluant un héritage, Quand je regarde les recettes de Bruno Albouze je suis souvent déconfite, je me dis t'arrivera jamais à un tel résultat ou à développer tes recettes mais ce sentiment est moins prononcé que cette voix qui dit, il faut essayer, tenter des nouvelles choses, persévérer., c'est un gentil coup de pied au derrière et donne envie de faire de la haute pâtisserie. D'un autre côté, je me dis parfois si je pouvais juste m'asseoir et goûter une part de cette bûche Tiramisu, je serais pas mal aux anges aussi.
Bravo chef!😍
That was great chef! Happy Holidays!
Wow chef. Bravo 👏 you’re quite an artist, thanks for sharing
Oh my goodness !! Yes yes yes !!
First view
Lovely recipe chef
Lei sarebbe felice se chi la segue può ripetere i suoi capolavori, anche se molto difficili !
Lei Bruno è un genio, vorrei tanto fare le sue meravigliose ricette, ma, purtroppo , senza le dosi non posso fare niente ed è per me un grande dispiacere. Perché non le mette nei sottotitoli? Così sarebbe più facile per chi non ha dimestichezza nell' usare i social . Grazie e complimenti. 👏👏👏
Elle n'est pas de ce monde celle-là... 😇 MERCI !!!
Bravo
Amazing, great job
Amazing
Bruno says you can't be his friend if you buy pre-made Lady Fingers...
😂🤣😂
Totalement oufffff!
Thank you so much that’s a masterclass
😋😋😋😋😋
You’re a great chef ❤
I always made mine with Sambuca and Kahlúa and called it “boozy-miss”. (Strega is good too if you can find it)
Very creative ❤
Mike Gyver lol
Absolutely gorgeous 🙌🙌🙌🌠🌠🌠💐💐💐
AMAZING!!!!
What is the quantity of things
👍🇲🇦
😍❤️❤️😋😋delicious
Why is it important to use heavy cream without added carrageenan? I use 33% cream with carrageenan daily in all mousse cakes…
Is it wrong?
Thanks beforehand, chef!
Because real cream do not need thickener. It may be ok for some applications but if you use it for ganaches or similar stuff, that wont work well..
@@BrunoAlbouze it’s miserable…
The only reliable brand in my region produces cream with carrageenan and others have been already “clotted” in the pack
Actually, sometimes I dream about an ideal restaurant where you would be the chef by most part and I would be responsible for pastry 😄
It’s a long story how I got this idea…😂
Molto buono!
AWESOME!
👍👍👍
Τι έφτιαξες πάλι ρε άνθρωπε!!!
You are genial Bruno Albouz❤️🤍❤️
Hahaha, MacGyver in the kitchen😆
Yummm
THIS GUY IS CRACKED
♥️♥️♥️♥️👍🏻
Bravo Bruno🇺🇦✌️
OMG!!!!
wow
4:53 - I just lost my appetite
The ingredients are never found🙄
That looks like a log alright! 💩
Hey Bruno my friend.
You know, I’ve been following you for ever 10 years now and do you know what I say every time, when you show off so masterfully and make me feel like a useless loser?
Yes, that’s right. I HATE you 🤣😛
Wishing you and all your beloved ones a fantastic year ahead mon amie
AMAZING