Haha I like how you used some clips from the regular caramel in B&W for this video! Sneaky. Question: Is there any particular reason you use such a big knife when you're making deserts? Is it just so that you can slice through the width of a baking sheet easily? Or do you just find more comfort with the larger 12" blade in general?
Vous êtes incroyablement bon dans ce que vous faîtes. J'aime tous vos desserts et vos plats, je vous admire tellement , vous êtes mon inspiration en matière de cuisine et çà c'est une bonne affaire "The Real Deal" 👍👌 Bonnes fêtes de fin d'année, cheers🍷
+Muga Nyasia It accelerates cooking at the beginning by using less sugar and slows it down when caramel begins to form.. it is just a technique used to ease the caramel a sec making process. It lowers the risk of cooking it too fast while dealing with a certain amount of sugar.
So easy! I remember learning caramel au sec from culinary school, but of course, Bruno had to amp it up a THOUSAND notches! Thank you, chef...you rock! Sending love from Texas. :)
Bonjour Bruno, Merci beaucoup pour toutes ces délicieuses recettes !! Je voudrais savoir pourquoi rajouter du glucose dans cette recette et non dans les caramels mous ?
Can't wait to make some!!! Both of my favorite things combined into something amazing! Quick question, how long will these last? I'm thinking of sending some to people.
great video as always !! can i use cocoa powder instead ? how long approximately should i cook the caramel if i don't have a thermometer ? can i substitute corn syrup ?
hey Bruno, i made them today and they taste awesome. Unfortunatly they are way to soft (they are chilled), i now eat them with a spoon. Can i cook them again to make them firmer ?
Will caster sugar work as fine ? Have you tried to make it with fruit puree ? If yes, In which stage should I add the puree ? Thanks a lot for sharing your recipes I tried so many and always impressive
Ne güzel yapıyorsun be mübarek. You are awesome chief, all recipes magnificent. My favorite recipe French Fries. Thx for sharing. Greetings from Turkey :))
chef can i add chopped nuts (hazel nuts, peanuts, or pistachios) to the mix before pouring it to the foiled pan to cool? sounds like an interesting mix to have.
Ha! Don’t try to play like you’re serious, Bruno, I know you love to clown! Which is why I can’t stop watching your channel...plus the recipes too of course! 😁🤪🥴
Hi Bruno, the salted caramel you didn't use syrup glucose...My question is...can i keep making without glucose, i prefer, what is this syrup glucose for...to make it more soft??? tnks man..
+Larisa Ion that's not a piece of hair. It's one of the thing that flies everywhere that you can't really see. That's what does macro photography do.. it's risky sometimes.. I saw it but it was too late... ate it and it was delicious :)
Pouvez vous svp nous donnez la recette ecrite de celle a et du caramel beurre sale si sa ne vous derange pas bien sur !bravo en tt cas pour ce que vous faites
Hello, I've been following your recipe with the omission of glucose syrup (because I can't find it), and I've been having problems with the butter. Comment dire, les caramels suitent :( j'ai diminué le beurre de 25% et ajouté le chocolat à la toute fin (je trouve que le chauffer le dénature et lui donne un goût cuit). Toujours un rejet de gras. J'ai mélangé pour en faire sortir le + possible, puis refait fondre la masse à feu doux. On va voir ce que ça donne. Sinon, des suggestions? Merci beaucoup!
Hey Bruno, why is Irish butter better quality? I have heard you say that before. Is there a difference in the way its processed or are their cows better taken care of or something?
american butter tends to have a lower butterfat content. most are around 74%. most european butters sit between 80-82%, with the highest quality french butters even higher than that. this is important because if you have butter with less butterfat vs more moisture it screws up the ratios of the rest of the recipe. bruno cites irish butter (read: kerrygold) because it's pretty commonly avalible in america. it shouldn't matter what brand you use, butterfat content is key here. i use the bio lidl housebrand, it's the cheapest here in the netherlands. but has a butterfat content of 82% so it yields excellent results.
First time trying any kind of caramel. I was surprised how fast everything happens once it starts melting. Btw have an awesome christmas chef!
I love how I actually learn from this channel.
According to subtitles your name is Boy Noel Booze. I died 😂😂
They look amazing. When do you add the chocolate? Is it right after you add the cream or right before you add the butter? Thank you Bruno!
Love ur expression in the end, whatever that meant
Haha I like how you used some clips from the regular caramel in B&W for this video! Sneaky.
Question: Is there any particular reason you use such a big knife when you're making deserts? Is it just so that you can slice through the width of a baking sheet easily? Or do you just find more comfort with the larger 12" blade in general?
Vous êtes incroyablement bon dans ce que vous faîtes. J'aime tous vos desserts et vos plats, je vous admire tellement , vous êtes mon inspiration en matière de cuisine et çà c'est une bonne affaire "The Real Deal" 👍👌 Bonnes fêtes de fin d'année, cheers🍷
+QueenDelui Merci! je vous admire aussi ;)
I love your passion and techniques
Thanks a lot Mr. Bruno
Just subscribed, happy to find your channel, great recipes ever, I’m watching since an hour, really enjoying it 😊
Accent is to die for😍
How is he not with 200k subs yet?!
+WayEkid Its just a number.
Thank you for this recipe, can't wait to make it!!!
Bruno, why did you add the sugar for the caramel in two stages? What's the effect of doing so?
+Muga Nyasia It accelerates cooking at the beginning by using less sugar and slows it down when caramel begins to form.. it is just a technique used to ease the caramel a sec making process. It lowers the risk of cooking it too fast while dealing with a certain amount of sugar.
+Bruno Albouze Makes sense now. Thank you for response!
Your voice to die for ! Adorent leurs videos et leurs recettes
Why did I never think to put foil down on my stove top when I’m cooking? Less cleanup, brilliant!
This what I call Excellence, dear Bruno keep it up you will reach a million fan very soon because you are amazing .
So easy! I remember learning caramel au sec from culinary school, but of course, Bruno had to amp it up a THOUSAND notches! Thank you, chef...you rock! Sending love from Texas. :)
+whatamelons caramel a sec ;) thanks!
Haha! Yes, my apologies... I'm from Texas, so my French is pretty much non-existent, chef! :D
Bonjour Bruno, Merci beaucoup pour toutes ces délicieuses recettes !! Je voudrais savoir pourquoi rajouter du glucose dans cette recette et non dans les caramels mous ?
Amazing as always! Bruno, what thermometer did you use in this video, please?
+MsMichaela999 thanks! here: www.brunoskitchen.net/brunos-store
Can't wait to make some!!! Both of my favorite things combined into something amazing! Quick question, how long will these last? I'm thinking of sending some to people.
+silenthill143075 here: www.brunoskitchen.net/blog/post/chocolate-caramel
+Bruno Albouze Thank you very much!
you make cooking look so artistic 😍
Okay, so I see it is the infrared one. Would you recommend any particular brand? How accurate are these thermometers? Thank you
+MsMichaela999 very accurate. Here: www.brunoskitchen.net/brunos-store
great video as always !!
can i use cocoa powder instead ?
how long approximately should i cook the caramel if i don't have a thermometer ?
can i substitute corn syrup ?
Can you mix stuff like chopped candied citrus peel, or raisins or nuts into the caramel mixture before leaving it to set? Or will that mess it up?
hey Bruno, i made them today and they taste awesome. Unfortunatly they are way to soft (they are chilled), i now eat them with a spoon.
Can i cook them again to make them firmer ?
Why do you start with powder sugar? Can you do the dry method with granulated sugar?
You can but the measurement will change
Absolute sweetnes,flavor seemlike ini the atmosfer
Hello Bruno. Thanks for this video. Does glucose add sweetness ? So in case I need to replace it with honey should I reduce the sugar quantity?
Simply Delicious 💖🎄🇨🇦
Absolutely love it
Will caster sugar work as fine ?
Have you tried to make it with fruit puree ?
If yes, In which stage should I add the puree ?
Thanks a lot for sharing your recipes I tried so many and always impressive
Didn't know we could make caramel with confectionary sugar! 😱😱😱
Great video Bruno! Why have you placed foil paper on your stove under the flame?
+JVQ8Y Pros do that in their kitchen.. easier to clean up ;)
I do that on mine,and I'm not a pro .I just don't want them mess :)
you are awesome bruno albouze.................. i love chocolate caramel
Ne güzel yapıyorsun be mübarek. You are awesome chief, all recipes magnificent. My favorite recipe French Fries. Thx for sharing. Greetings from Turkey :))
I have a question. It is around 28-33 degree cel here and if i put it on the table for a day, will it melt?
Ive been looking for vanilla beans since last week and I can't find it :( can I use vanilla bean paste?
+Samantha Graciano yes
wow that's look so good and delicious
chef can i add chopped nuts (hazel nuts, peanuts, or pistachios) to the mix before pouring it to the foiled pan to cool?
sounds like an interesting mix to have.
Ha! Don’t try to play like you’re serious, Bruno, I know you love to clown! Which is why I can’t stop watching your channel...plus the recipes too of course! 😁🤪🥴
I'm Not a fan of honey, can I use another kind of inert sugar?
+PotionsMaster007 yes inverted sugar or corn syrup
this is divine!
Bruno I am watching only your video show....tankyou👌👌👌👌
Pube in side of piece at 3.28? Cute!?
Is that icing sugar or just powdered sugar !!
3:28 I see that hairy fiber thingy!! Actually, thank you. Now I know you’re not perfect.
thank you so much I love all your videos
This accent tho!
+Alichino Ai that makes caramels better :)
+Bruno Albouze I LOVE your videos alot, and your accent makes watching the much more enjoyable for me. Ty Bruno!!! :)
Hi Bruno, the salted caramel you didn't use syrup glucose...My question is...can i keep making without glucose, i prefer, what is this syrup glucose for...to make it more soft??? tnks man..
dorpho55 you must use glucose or corn syrup or honey in certain case.. otherwise it will end up rock hard 🙃
@@BrunoAlbouze ok, perfect, at the salted caramel i can keep without corn syrup right...tnks for you attention man
Want to make..😄
ممتاز رائع شيف أعجبني 👍 تحياتي ✋
Awesome!!!
How to make chocolate caramel mirror glaze, then ? I hope you make it soon too
I saw a piece of hair on that pistachio one
+Larisa Ion that's not a piece of hair. It's one of the thing that flies everywhere that you can't really see. That's what does macro photography do.. it's risky sometimes.. I saw it but it was too late... ate it and it was delicious :)
+Larisa Ion That is lint, not hair. You eat lots of those in your life! :P
Pouvez vous svp nous donnez la recette ecrite de celle a et du caramel beurre sale si sa ne vous derange pas bien sur !bravo en tt cas pour ce que vous faites
Hello, I've been following your recipe with the omission of glucose syrup (because I can't find it), and I've been having problems with the butter. Comment dire, les caramels suitent :( j'ai diminué le beurre de 25% et ajouté le chocolat à la toute fin (je trouve que le chauffer le dénature et lui donne un goût cuit). Toujours un rejet de gras. J'ai mélangé pour en faire sortir le + possible, puis refait fondre la masse à feu doux. On va voir ce que ça donne. Sinon, des suggestions? Merci beaucoup!
👍
So nice and looks relativity easy but one thing Bruno have you tried New Zealand butter if not well you're missing the real deal
If you stir the sugar while making the caramel a sec, wouldn't it crystallize? I did it and it went clumpy and crystallized.
Any tips?
Nop, only if you´re using water :)
woot woot cacao
fascinating
it's been 4 hours at least, and my chocolate caramels are still too soft to cut. what could have gone wrong? :(
Chef can you make the real deal fudge.....
The black and white cuts u added in video... Caught u man.... It was videos from salted caramel. 😬
this is torture. due to my recent dental work, I can't have sticky, sugary treats😯
Hey Bruno, why is Irish butter better quality? I have heard you say that before. Is there a difference in the way its processed or are their cows better taken care of or something?
american butter tends to have a lower butterfat content. most are around 74%. most european butters sit between 80-82%, with the highest quality french butters even higher than that. this is important because if you have butter with less butterfat vs more moisture it screws up the ratios of the rest of the recipe. bruno cites irish butter (read: kerrygold) because it's pretty commonly avalible in america. it shouldn't matter what brand you use, butterfat content is key here.
i use the bio lidl housebrand, it's the cheapest here in the netherlands. but has a butterfat content of 82% so it yields excellent results.
@@jonkosaurus9025 thanks a lot.
@@jonkosaurus9025 that is to say I can also get any salted butter from France here, thanks for your response
imaginary flavour
I wish you were my friend....
v good
I like you action haha ^O^
How he says caramel...
C BON
Are you French or Italian
French
lol since when italian can do more than pizza ? of course he's FRENCH
Comment va votre main bruno
English de glass
mmmmmm
Barer 🤔
my dad eats that same chocolate you used just plain. yuck! to dark for me