+mwrkhan It reminds me of when I first had Gateau St. Honore. The pastry chef was the owner of the restaurant, and she was from Vienna. I commented how much I enjoyed the dessert, and she offered me the recipe, but she said, "it won't turn out the first time you make it." I declined the recipe but now I wish I had taken it. I doubt I ever would have attempted to make it, but it would have been interesting having her recipe, because it was spectacular, much like this wonderful work of art by Bruno.
Bruno... you are my dream chef! Every episode I am thoroughly amazed and daunted by your skill and creativity. I would just like to sit in your kitchen with my guitar and sing while you make your culinary music. You are really special...really.
What fun this was to make; your instructions and videos are really excellent, Chef. One tip for my home-baking friends: Instead of buying an expensive croquembouche cone, we just wrapped a wine bottle in a silpat that we folded into a cone shape, taped it down so it would stay put, and built our tower around it. It worked great and the creampuffs, in a stack of 10, completely hid the bottle. And only two blistering burns on my thumbs! This was a real hit with our French guests.
I'm going to do this tomorrow. I've done patê-choux before, Paris Brest and profiteroles. However, I've never done Croquembouche. Hopefully, it will turn out okay.
Bruno I had this pastry dish many times during my 12 years in France. I have never made it and it is very impressive to see as well to eat. I will make this dish this year. I do make a lot of other recipes that are very demanding in time but as always I find it very worthwhile the effort creating the dish during the eating of it. Again Bruno you are a very impressive Chef. BRAVO BRUNO
OMG! I got addicted to your chanel😍 it is the best foodporn ever 😇 sorry for it but beautiful guy and sweets is the best combo ever! Thank you for sharing your recipies😘
You have very skilled and charismatic hands!!! Of course you might say that you are around the kitchens since young boy 👦. However I’m observing and watching loads of different celebrity chefs channels and there is no as much grace in their movements as yours. This impression and opinion always! Therefore bravo 👏🏻
yeahhhhhh i did it!!!!😀 never made coux pastry before nor something similar to a croquembouche but with your advices everything worked out well. you are a great teacher and i realy appriciate your talent to explain everything with so much passion and love to create yummy stuff. it was a blast and my guests have eaten everything😀happy to have you on youtube- thanks🌸
So amazing!! 👏👏👏 That is so much work going into this tower that is going to be torn apart by hungry hands! Your pastry videos are always so fascinating to watch!
Totally In Awe! I am trying to learn from you Master Albouze, however, I am trying to make this beautiful croquembouche to learn the technique. I was doing great til I got to the Choux pastry puff and could not figure out the quantity for the flour needed. I am so close to creating this art piece, could you please provide the amount of flour I should weigh out. I would love to complete my attempt. Merci Monsieur
Bruno, I really can't explain what I felt while watching these masterpiece creation videos. I have watched a great chef making this amazing tower, but it was not even close to what you have created! All I can say is Thank You! by the way, you have mentioned the name of another great pastry - The Paris Brest. Are you planning of making this one??
Do you have an tips on transporting this ? Or if I can make it ahead etc etc. I thought of making it for a party but I’m worried about all those make a head and transportation stuff without the choux pastry becoming soggy
how far ahead, of an event, can this be prepared? Can it be put together the day before? And thank you for all of your efforts! I learn so much from watching you.
The same day due to the caramel releasing moisture if stored in the refrigerator. Though, the choux can be filled prior the assembly and kept 24 hours max in the refrigerator without caramel.. 😋
Gonna make this for my wedding in 2025 been making since I was a kid with my grandma can’t wait ❤❤❤
These are some of the most advanced baking skills I've ever seen. World class stuff right here Chef.
No Bruno, if you can do it doesn't mean we can!
+mwrkhan It reminds me of when I first had Gateau St. Honore. The pastry chef was the owner of the restaurant, and she was from Vienna. I commented how much I enjoyed the dessert, and she offered me the recipe, but she said, "it won't turn out the first time you make it." I declined the recipe but now I wish I had taken it. I doubt I ever would have attempted to make it, but it would have been interesting having her recipe, because it was spectacular, much like this wonderful work of art by Bruno.
+Sashine B. Bruno has a St Honore recipe too.
😂😂😂 true
Non, c'est sûr ... "c'est PAS du nougat" de faire de la nougatine !
Perso j’en suis capable jvais le faite c un défi ahah
I make croquembouche a lot for Christmas. I made one this style with the praline nougatine base. It was fantastic!! The work is so worth the result.
wow this is the art of baking respects for patisseries
Making this for Christmas this year!
Words from my mother "you are not a cook, you are an ARTIST!" We always enjoy seeing the beautiful things you create!
Your talent is absolutely superb, especially when combined with your humble character. Fantastic work once again.
Humble? Lmfao hahahaha he's the opposite of that xD
Aerys Bat - no he's not. Humble sounds right.
@@AerysBat Il est un peu "cabot" mais c'est ce qui fait tout son charme ! - he makes the show and we like it !
I’m still watching in 2020. I think I’ve ran through all of your pastry videos and I’m so amazed by your talent! You’re amazing Mr. Bruno!!
Bruno... you are my dream chef! Every episode I am thoroughly amazed and daunted by your skill and creativity. I would just like to sit in your kitchen with my guitar and sing while you make your culinary music. You are really special...really.
i said it before and i will say it over and over again you are the god of kitchen
What fun this was to make; your instructions and videos are really excellent, Chef. One tip for my home-baking friends: Instead of buying an expensive croquembouche cone, we just wrapped a wine bottle in a silpat that we folded into a cone shape, taped it down so it would stay put, and built our tower around it. It worked great and the creampuffs, in a stack of 10, completely hid the bottle. And only two blistering burns on my thumbs! This was a real hit with our French guests.
I've been following you since the start of my culinary passion. I have to say you're the most inspiring chef I've ever seen!
Respect! You are an artist and that's why it is different when u make anything! This is really the art of cooking!
I'm going to do this tomorrow. I've done patê-choux before, Paris Brest and profiteroles. However, I've never done Croquembouche. Hopefully, it will turn out okay.
How was it? Looks like SOOO much work! I hope that it was worth the effort for you.
Simply spectacular work, chef! You are simply the best pastry chef on TH-cam, hands down!
Now, is that all for you? ;)
Totally agree! We are so lucky that Bruno shares with us such amazing recepies and ideas!
The best chef in the world, very talented ! Love your videos!
0:39 shrger
Edit: I don't mean this as a criticism. I just like his accent
This guy need a million subscribers asap!
Are you kidding me Brunoooooo this is mind blowing like I've never seen this cake in boulangeries I guess very rich people eat this
OMG!!! how can a man be so amazing.....I'm in love....your show is simply the best
Amazing i like how you are so casual in building it
this is most fabulous thing that I've ever seen
My favourite! Yours is like a magical castle, beautifully done.
You are seriously amazing. You work with such knowledge, experience, and finesse!
Bruno I had this pastry dish many times during my 12 years in France. I have never made it and it is very impressive to see as well to eat. I will make this dish this year. I do make a lot of other recipes that are very demanding in time but as always I find it very worthwhile the effort creating the dish during the eating of it. Again Bruno you are a very impressive Chef. BRAVO BRUNO
Great.Thank you!Clear,informative.
Speechless! The best project yet!!! What a work of art.... I wonder if it tastes super super sweet.
OMG! I got addicted to your chanel😍 it is the best foodporn ever 😇 sorry for it but beautiful guy and sweets is the best combo ever! Thank you for sharing your recipies😘
I'm french and I love jour video
continu tes vidéos me font baver
The most beautiful croquembouche ever omg
You have very skilled and charismatic hands!!! Of course you might say that you are around the kitchens since young boy 👦. However I’m observing and watching loads of different celebrity chefs channels and there is no as much grace in their movements as yours. This impression and opinion always! Therefore bravo 👏🏻
Wow, esta es una preparación de profesionales, no para un simple mortal como yo.
Bravo pour toutes vos recettes et celle-ci en particulier, ainsi que pour votre enthousiasme communicatif à cuisiner !
yeahhhhhh i did it!!!!😀 never made coux pastry before nor something similar to a croquembouche but with your advices everything worked out well. you are a great teacher and i realy appriciate your talent to explain everything with so much passion and love to create yummy stuff. it was a blast and my guests have eaten everything😀happy to have you on youtube- thanks🌸
I'm tempted to make this for my family Xmas get-together. What all did you make ahead of time and how far ahead was each made?
Phillip Arpin hey✨i made the nougatine and the filling one day ahead. have fun by creating your beauty✨
Truly, you are a God.
So amazing!! 👏👏👏 That is so much work going into this tower that is going to be torn apart by hungry hands! Your pastry videos are always so fascinating to watch!
wow! c'est tellement beau et super bon! bravo et merci pour vos recettes!
This is a work of art.
I'm so impress with your creativeness.
Unbelievable! its simply masterpiece!!! Very impressed! thank you for sharing! Always was wondering how they hold together and do not fall :))))
Wooow!! Masterpiece!!! A piece of art!!! Bravo!!!
It looks like it was made with Elsa's sugar magic! Amazing work as always!
Omg ! INCROYABLE !!! Just watching this video is a treat in itself. :D Thank you, Bruno !
It is gorgeous!!! Bruno you are amazing !
Mon Dieux! C'est MERVEILLEUX!!
this croquenbouche is a masterpiece!
Oh my goodness I do not know how to make it looks so incredible👏🏻❤️😍😍
Serey Pheap h
Truly a work of art!
Impressive technique! You are the best!
Your skills really do impress me! Good work boss
this looks amazing, i bet it tasted even better! you are an amazing chef:)
Woww chef!! That's amazing!
I wish i had a little from your talent!
Everything you do looks perfect! I
This is By far the most IMPRESSIVE one I've seen!!!!!! Stunning🌟💚🌟💙🌟💜🌟💛🌟❤🌟💚🌟💙🌟💜🌟💛🌟❤
That's beautiful...you're a legend
This looks incredible!
The royal pastry make easier coz of you... No more hide... Thx bruno...
C'est tellement bon quand c'est bien fait! On appelle ça une "pièce montée" aussi en France
O.M.G.!!
So who are the lucky recipients of your exquisite croquembouche?
+lansing street blues an hospital :)
I want to see how they reacted. It would have been epic 😂
@@BrunoAlbouze that's awesome. I'm sure they really appreciated that.
I love il. Waouw, . Thank you Sir.
Definitely you are the best 💟
Holy hell, that looks amazing.
That's one decadent masterpiece. :-)
U r the world best chef
That is gorgeous.
The french accent is just lit😅❤
CHEF BRUNO REALLY WONDERFUL
the perfect Jolie travail Merci chef
That looks totally awesome!
Bravos je vais faire pareil essayer du moins
Impressive, elegant and beautiful. I think it would be easier for me to just hire you to come and make it for me........
это просто бомба,я в восхищении
I´m blown away!
Magnifique ❤️🩵💛😘😘😘
It's beautiful 😊. I wish I could cook like you. All your meals look so tasty. 😊
simplemente facinante y elegante felicidades
I shall make this! also how would you serve this?
Perfect art piece
It's awesome. You're a genius!
Totally In Awe! I am trying to learn from you Master Albouze, however, I am trying to make this beautiful croquembouche to learn the technique. I was doing great til I got to the Choux pastry puff and could not figure out the quantity for the flour needed. I am so close to creating this art piece, could you please provide the amount of flour I should weigh out. I would love to complete my attempt. Merci Monsieur
OMG! It's amazing!!!
I got diabetes just by watching.
+L1ND STROM hahahahahaha
It's happiness man!
Funny cos he gave it to a hospital
Fantastique mon Choux! Lol
I'm making this!
That's amazing ❤️👌
Thais just magnifiscent Bruno!
Always amazing in every thing
this is a masterpiece!
I want to hear this guy as a movie trailer narrator
fantastic, a masterpiece! can be refrigerated before serving?
Amazing and creative
Bruno, I really can't explain what I felt while watching these masterpiece creation videos.
I have watched a great chef making this amazing tower, but it was not even close to what you have created!
All I can say is Thank You!
by the way, you have mentioned the name of another great pastry - The Paris Brest. Are you planning of making this one??
+גיא מנדל yup.. Paris Brest coming up :)
+Bruno Albouze Great!!!
Very onjoyable cookambusch
Muy bonito...
Speechless ☺️☺️
That is incredibly amazing
Do you have an tips on transporting this ? Or if I can make it ahead etc etc. I thought of making it for a party but I’m worried about all those make a head and transportation stuff without the choux pastry becoming soggy
this is so amazing!!!
Thats incredible!!!!!!!
how far ahead, of an event, can this be prepared? Can it be put together the day before? And thank you for all of your efforts! I learn so much from watching you.
The same day due to the caramel releasing moisture if stored in the refrigerator. Though, the choux can be filled prior the assembly and kept 24 hours max in the refrigerator without caramel.. 😋
@@BrunoAlbouze Thank You!! ^_^