Hey Bruno, I'm a qualified bread and pastry cook and recently apprenticed as a chef and I just wanted to let you know how inspiring your food is. Thank you
This recipe and execution has completely blown me away. I've only ever seen or tasted apple turnovers made with shop bought puff pastry and tinned apple compote, tragic - and to see it made to look so elegant and sophisticated has really amazed me..
I made these and they came out perfect. Bruno’s recipes are always so well explained and flawless. I felt like I was making these for the 100th time not the 1st
Ive watched your videos many times , its fun, joy and relaxing, but the best part that you are sooo professional and you are giving the ultimate recipes on the web, I wish that you give courses , thaaaaanks for your time and effort.
Haha! Flamel, I totally agree with you! And Bruno Albouze: your recepies are not only perfect but they all work at my humbled kitchen! I've already done your croissants, the inverted puff pastry, your lemon merengue tart, dark chocolate mousse and many others...they all turned out perfectly and when people eat they say it's the most amazing thing they've ever tasted in their lives...your channel is love S2❤️
i watch this not for the food because i feel like these things are too complicated for me. But I laugh every time I watch your videos. It's so dramatic and funny. Love your voice as well:)
You are just incredible! I learn so much with your chanel... More than many youtubers combined:D Is this puff pastry only used for chaussons aux pommes? Can it be used for croissant, quiche or something else? Does it freeze well? Merci pour ces magnifiques recettes!
This looks so easy to make.Will be biting into one in 20 mins...... Oh wait, in 2 days and 20 mins :-) You keep challenging us, but that´s the fun factor about cooking
When baking at 450°F after 5 minutes do you take the pastry out of the oven and then wait for the temperature to get to 350°F before putting the pastry back in the oven? Or do you keep the pastry in the oven while the temperature gets down to 350°F?
I made this full recipe of inverted puff pastry, and for those who need to know dimensions before you start, this recipe comes out to about 7.5 wide x 10 inches long x .5 inches high for the the beurre manié. I made the detrempé slightly smaller (7 x 9 inches). So far, so good.
Wow, what a recipe! I made Chaussons aux Pommes last week exactly as in the video. They are heavenly! Thank you for sharing the recipe, your technique, tips, and professionalism)))
I've been watching many cooks and bakers. Bruno,you are the best! Definitely a perfectionist and an artists. Too bad we can't have a taste but I am sure they all taste great. French cuisine is very refined and the very best! I've been in Paris and tried the baguette s and they were out of this world, I've bought some aromatic black grapes and had them with the baguette,a simple meal but really incredible! Not everyone can understand the combination unless you have European roots. Whatever I had was top notch in quality,freshness and taste. In Paris junk food almost doesn't exist, I've seen McDonald's on Champs Elysees and that's about it in that area. It is a great idea to mix the flour with butter than leaving the butter by itself. They look so yummy!
My jaw just dropped. I am about to pass out. This is too much excitement! I have always want to prepare all these recipes but never knew how to. Do you have a school? I would like spends my vacations learning.
Amazing!!!!!I've seen that done open faced with an apricot half and the dough rolled on top of sanding sugar which gets ingrained in the dough and makes it super crunchy but l like this technique more!
Dear Burno...I have seen so many many cooking and you know what.... YOU ARE A TRUE GREAT CHEF...YOU ARE THE BEST EVER CHEF IN THE WORLD... YOU ARE PUTTING THE BEST, THE BEST EVER REAL FOOD BECAUSE OF WHO YOU ARE... I LOVE YOUR MOST DELICIOUS FOOD & I LOVE THE WAY YOU PRESENTED & STYLE OF COOKING!!! JUST LOVE YOU SO MUCH!!!! THANK YOU for these wonderful cooking....
THANK YOU for your lovely reply... BRUNO, YOU GAVE YOUR BEST...YOU DESERVED THE BEST... I can't wait to share your channel of cooking with my buddies who are just crazy for good food this weekend... I make very sure my buddies they get to SUBSCRIBE YOU... they know me best as I GO FOR THE BEST & NEVER EVER DID I HAVE DISAPPOINTED THEM through my advices & recommendations as you are MY BEST CHEF I ever seen honestly, you are very fun, friendly..humble.. pro skilled and great creations of refine food... In centuries in China, the EMPEROR he can kill all the people he disliked & against him... but he will NEVER EVER KILL HIS CHEF... the chef creates everyday great food for him to stay healthy and happy...SO CHEF IS PRECIOUS IN HIS LIFE... In this short story, I WILL KEEP YOU NOW & FOREVER FOLLOWING YOU.. I will definately get to share your good food to all my good friends anytime when we do meet for tea... and GREAT FOOD IS WHAT OUR TOPICS WE ALWAYS SHARE ON... SUBCRIBE YOU IS A MUST... CONTACT YOU BY GIVING A COMMENT IS NO..NO..NO.. Because simply YOU ARE MY BEST CHEF YOU ARE MINE..!!!! hahahahaha!!! STAY BLESS.. STAY HEALTHY.. STAY HAPPY BRUNO CONTINUING CREATING GREAT FOOD FOR US...we are so so hungry.!!!! HAPPY WONDERFUL DAY TO YOU BRUNO..!!!! Love QUEEN.
This is the most beautiful apple turnover I have ever seen! Master work! You should have a show on Food Network and also on Cooking Channel! I do not understand why they have not asked you yet! You are absolutely the best!
I love this channel and Bruno's teaching methods. It has me going out and buying ingredients and trying stuff I never would have done before seeing it here....I only wish that there was less pastry stuff with these recent updates and more savory dishes, like another pasta episode for example. Regardless, I always enjoy the notification that there is a new video posted to this channel.
Hi, from Seattle. I love love your channel. I am learning so much from you. It's so helpful to learn some of the baking techniques you use. Thank you for sharing your beautiful videos. Beautiful prepared pastries! By the way, your accent is so exotic!
Thank you for this wonderful recipe. I made them, my first try at puff pastry, and not only did I find your instruction easy to follow, they turned out amazingly. Would I be able to assemble the turnover the night before and egg wash and bake in the morning? Thanks for your help.
Bon sang ! J'ai regardé toute la vidéo avec la bouche ouverte et un air des plus niais. Un vrai régal de voir le travail de la pâte. Chaque élément est bichonné et traité comme le bien le plus précieux. Bravo Mr Albouze !
Chi ha messo il pollice verso è in malafede. Questo metodo è a dire poco geniale e i risultati sono STREPITOSI. ottimo anche il ripieno. Grazie Chef Bruno
Thanks for the refresher on inverted puff pastry - it's been awhile. Gonna make some of these baddies with roasted pineapple,rosemary,and almonds this weekend.
Awesome recipes, awesome videos! Only just discovered them... here in faraway Thailand. Bruno, I can't find the recipe of Apple Turnovers/Chaussons aux pommes on your website, please put it on! Thank you.
You melt my heart, and make my mouth water. Oh, and your food does too. Hmhmhm. Hearing you bite in and watching you close those dreamy eyes is always the best part. I can almost taste the warm apple filling and the flakey puff pastry.
Thank you for sharing this wonderful recipe Chef Bruno! This is exciting!! Great pastry my fave= apple turnover. Love your style of how they are made... PERFEcT!
I really liked that puff pastry method.And all these pastry cream based recipes you shared the last days.Oh my!I will definitely try some!Thanks Bruno for all this effort!
I love his cooking... there isn't a recipe I've seen that doesn't move me to want to make it....came across him looking for a recipe for duck confit....I love him
I love you Bruno! I started watching you when I was in sixth form deciding my future and I would watch your videos for hours and hours every night and take rigorous notes. Now I’m a pastry chef and one day I hope to have my own bakery :)
Bruno :) i love the way you cook and explane your recipes ... you're definely amazing ... i keep watching you from long ... long time ...and i'll never stop that !!!
Bonjour et merci Bruno pour honorer la pâtisserie française (entre d'autres pays) grâce à vos sublimes recettes. Je connais une variante du chausson aux pommes (le chausson aux pommes est une viennoiserie très traditionnelle en France). J'ai découvert dans une pâtisserie en France des chaussons, mais ceux-ci étaient garnis à la crême aux citrons (la même crème utilisée pour la tarte aux citrons), personnellement c'est encore bien plus délicieux. A essayer.
The weight of apple is after cleaning them (and therefore what we will actually use for cooking) or before cleaning them (so with seeds etc)? Thanks! Chiara
Bruno! Excellent pastry once again. Thank you for continuing to share different techniques. Really exceptional. I would do these with pear as well. Again, you have added a bright spot to my culinary day. Blessings ChefMike
I've been watching almost every of his cooking vedio, absolutely amazing! I am from Mintreal, Chef Bruno's baking reminds me of the lovely French pastry I used to have there, great skill!
![[TH] JFT vs RLF - VCT Ascension Pacific - Day 2](http://i.ytimg.com/vi/PuIH7w_jO6c/mqdefault.jpg)
Chef Bruno's real occupation is a hypnotist. That voice.
Lool
Haha! True
Hey Bruno,
I'm a qualified bread and pastry cook and recently apprenticed as a chef and I just wanted to let you know how inspiring your food is.
Thank you
+MechFish Good luck with yr chef's apprenticeship.
It's been 4 years now, how's your chef career going?
How’s the career going @mechfish?
The level of expertise in your videos is unmatched. Every aspect of this channel is flawlessly executed.
yeah "executed" is the word! haha
everything except that accent lol
Chef Bruno is soooo underrated. May youtube bless you with more subscribers sir. Love your videos and I only started watching them 2 hours ago.
+Corporal Trepan Thanks bro :)
I haven't seen any chef on TH-cam as professional as Chef Bruno in their cooking
So true
This recipe and execution has completely blown me away. I've only ever seen or tasted apple turnovers made with shop bought puff pastry and tinned apple compote, tragic - and to see it made to look so elegant and sophisticated has really amazed me..
I made these and they came out perfect. Bruno’s recipes are always so well explained and flawless. I felt like I was making these for the 100th time not the 1st
This is so beautiful I could cry.
did yah?
Sfogliatelle
the level of perfection..my God.
Ive watched your videos many times , its fun, joy and relaxing, but the best part that you are sooo professional and you are giving the ultimate recipes on the web, I wish that you give courses , thaaaaanks for your time and effort.
For the first time, my puff pastry turned out successful. Thank you for the instruction, and inspiration!
This man is biologically incapable of making things that are not perfect.
+Flamel it is just about editing ;)
Yeah, editing. And also having supernatural culinary skills.
+Bruno Albouze Editing wise, this is probably your best video yet. Awesome!
Haha I so agree with you!
Haha!
Flamel, I totally agree with you!
And Bruno Albouze: your recepies are not only perfect but they all work at my humbled kitchen! I've already done your croissants, the inverted puff pastry, your lemon merengue tart, dark chocolate mousse and many others...they all turned out perfectly and when people eat they say it's the most amazing thing they've ever tasted in their lives...your channel is love S2❤️
Wonderful. It's not merely a turnover but also quite a pretty treat. That's why Bruno is the best on TH-cam.
I'm not even gonna lie. My ovaries exploded when he said "Back and Forth".
+Tertu “Terry” Ndokosho i came in my pants after reading your comment :)
Ethan J Okay.
Tertu Ndokosho I'm sorry to hear that. Are you okay now?
i watch this not for the food because i feel like these things are too complicated for me. But I laugh every time I watch your videos. It's so dramatic and funny. Love your voice as well:)
Oh Bruno... You have no idea how hungry you just made me. That looks delicious!!!
You are just incredible! I learn so much with your chanel... More than many youtubers combined:D
Is this puff pastry only used for chaussons aux pommes? Can it be used for croissant, quiche or something else? Does it freeze well? Merci pour ces magnifiques recettes!
This looks so easy to make.Will be biting into one in 20 mins......
Oh wait, in 2 days and 20 mins :-)
You keep challenging us, but that´s the fun factor about cooking
When baking at 450°F after 5 minutes do you take the pastry out of the oven and then wait for the temperature to get to 350°F before putting the pastry back in the oven? Or do you keep the pastry in the oven while the temperature gets down to 350°F?
I made this full recipe of inverted puff pastry, and for those who need to know dimensions before you start, this recipe comes out to about 7.5 wide x 10 inches long x .5 inches high for the the beurre manié. I made the detrempé slightly smaller (7 x 9 inches). So far, so good.
Wow, what a recipe! I made Chaussons aux Pommes last week exactly as in the video. They are heavenly! Thank you for sharing the recipe, your technique, tips, and professionalism)))
You don’t want to do tv.... that is the only valid explanation I come up with.... hats off to you my friend...
I've been watching many cooks and bakers.
Bruno,you are the best! Definitely a perfectionist and an artists. Too bad we can't have a taste but I am sure they all taste great. French cuisine is very refined and the very best! I've been in Paris and tried the baguette s and they were out of this world, I've bought some aromatic black grapes and had them with the baguette,a simple meal but really incredible! Not everyone can understand the combination unless you have European roots.
Whatever I had was top notch in quality,freshness and taste. In Paris junk food almost doesn't exist, I've seen McDonald's on Champs Elysees and that's about it in that area.
It is a great idea to mix the flour with butter than leaving the butter by itself. They look so yummy!
My jaw just dropped. I am about to pass out. This is too much excitement! I have always want to prepare all these recipes but never knew how to. Do you have a school? I would like spends my vacations learning.
WoW! I have seen almost all your recipes and you are truly amazing! Thank you so much for sharing!
You are gifted.each recipe is done so beautifully. it looks simple but I know it isn't😊.
Merci M.Albouze. Votre passion et recettes font que je veux retrouver le temps de bien cuisiner.
Amazing!!!!!I've seen that done open faced with an apricot half and the dough rolled on top of sanding sugar which gets ingrained in the dough and makes it super crunchy but l like this technique more!
You have magic hands of baking
Dear Burno...I have seen so many many cooking and you know what....
YOU ARE A TRUE GREAT CHEF...YOU ARE THE BEST EVER CHEF IN THE WORLD...
YOU ARE PUTTING THE BEST, THE BEST EVER REAL FOOD BECAUSE OF WHO YOU ARE...
I LOVE YOUR MOST DELICIOUS FOOD & I LOVE THE WAY YOU PRESENTED & STYLE OF COOKING!!!
JUST LOVE YOU SO MUCH!!!! THANK YOU for these wonderful cooking....
+QueenieeLee belles Dear You, that's too much! thanks a lot anyways :)
THANK YOU for your lovely reply... BRUNO, YOU GAVE YOUR BEST...YOU DESERVED THE BEST... I can't wait to share your channel of cooking with my buddies who are just crazy for good food this weekend... I make very sure my buddies they get to SUBSCRIBE YOU... they know me best as I GO FOR THE BEST & NEVER EVER DID I HAVE DISAPPOINTED THEM through my advices & recommendations as you are MY BEST CHEF I ever seen honestly, you are very fun, friendly..humble.. pro skilled and great creations of refine food...
In centuries in China, the EMPEROR he can kill all the people he disliked & against him... but he will NEVER EVER KILL HIS CHEF... the chef creates everyday great food for him to stay healthy and happy...SO CHEF IS PRECIOUS IN HIS LIFE...
In this short story, I WILL KEEP YOU NOW & FOREVER FOLLOWING YOU.. I will definately get to share your good food to all my good friends anytime when we do meet for tea... and GREAT FOOD IS WHAT OUR TOPICS WE ALWAYS SHARE ON...
SUBCRIBE YOU IS A MUST... CONTACT YOU BY GIVING A COMMENT IS NO..NO..NO..
Because simply YOU ARE MY BEST CHEF YOU ARE MINE..!!!! hahahahaha!!!
STAY BLESS.. STAY HEALTHY.. STAY HAPPY BRUNO CONTINUING CREATING GREAT FOOD FOR US...we are so so hungry.!!!!
HAPPY WONDERFUL DAY TO YOU BRUNO..!!!!
Love QUEEN.
I daydream with desire to make such beautiful and perfect pastries like these. I'm almost guilty for watching this Master work for free.
This is the most beautiful apple turnover I have ever seen! Master work! You should have a show on Food Network and also on Cooking Channel! I do not understand why they have not asked you yet! You are absolutely the best!
I think that is one of the most beautiful desserts you have made 😊. Thank you
Amazing, this requires more passion than hardwork, so much love put in this work, Bruno Albouze one of the best subscription decisions ever
I love this channel and Bruno's teaching methods. It has me going out and buying ingredients and trying stuff I never would have done before seeing it here....I only wish that there was less pastry stuff with these recent updates and more savory dishes, like another pasta episode for example. Regardless, I always enjoy the notification that there is a new video posted to this channel.
Am bakery chef. I like your videos. Bruno complete Chef. I am not interested to watch Gordon Ramsay video after this.😂
good for baby, good for you 😅
These are the funniest videos on TH-cam lol. Idk why he doesn't have 1million followers
69th like niiice
The vinegar also makes dough more able to stretch..that's why it or lemon juice is added to strudel dough..
Bruno you are a master of perfect baking and cuisine! My goodness those are amazing.
Okay, so what is Bruno's story? Is he a Michelin star chef? Everything he makes looks world class.
These are the Best apple turnovers!!! Worth the time to make them. Thank you so much Bruno.
You are a huge inspiration. I'm a pastry chef with a lot less experience than you and it's humbling to watch your videos. They're awesome.
Bruno: making puff pastry like forging a katana...
Me: buy puff pastry, buy compot ...bake.
He has passion for making heavenly food.
Hi, from Seattle. I love love your channel. I am learning so much from you. It's so helpful to learn some of the baking techniques you use. Thank you for sharing your beautiful videos. Beautiful prepared pastries! By the way, your accent is so exotic!
Made the Chaussons today Bruno! They came out EXACTLY as shown and the taste, utterly divine. Thanks so much for your video.
This channel deserves so much more followers. It's highly underrated. :(
Ho my God !!!! Soooo perfect its scary !!! This man is incredibly talented !!!!
You are simply the best! Thank you for sharing. Subscribed
Thank you for this wonderful recipe. I made them, my first try at puff pastry, and not only did I find your instruction easy to follow, they turned out amazingly. Would I be able to assemble the turnover the night before and egg wash and bake in the morning? Thanks for your help.
Whenever I have time, I always go to Carrefour for these ... they are so delicious and rewarding! One thing I love about Europe!
Bon sang ! J'ai regardé toute la vidéo avec la bouche ouverte et un air des plus niais. Un vrai régal de voir le travail de la pâte. Chaque élément est bichonné et traité comme le bien le plus précieux. Bravo Mr Albouze !
Bruno, I can't taste or smell your food over the internet, but it looks beautiful.
🤗🤗🤗wow....u make the prettiest pastries all the time....love watching your skillful method
I know he is talking about food, but why am I blushing?
I couldn't cook this I just love watching and his voice I'm in loveeeeee
Chi ha messo il pollice verso è in malafede. Questo metodo è a dire poco geniale e i risultati sono STREPITOSI. ottimo anche il ripieno. Grazie Chef Bruno
Oh that voice and accent;I'm most definitely listening to *eeeeeeeverything* Bruno is saying ;D.
Thanks for the refresher on inverted puff pastry - it's been awhile. Gonna make some of these baddies with roasted pineapple,rosemary,and almonds this weekend.
Awesome recipes, awesome videos! Only just discovered them... here in faraway Thailand. Bruno, I can't find the recipe of Apple Turnovers/Chaussons aux pommes on your website, please put it on! Thank you.
You melt my heart, and make my mouth water. Oh, and your food does too. Hmhmhm. Hearing you bite in and watching you close those dreamy eyes is always the best part. I can almost taste the warm apple filling and the flakey puff pastry.
Thank you for sharing this wonderful recipe Chef Bruno! This is exciting!! Great pastry my fave= apple turnover. Love your style of how they are made... PERFEcT!
I really liked that puff pastry method.And all these pastry cream based recipes you shared the last days.Oh my!I will definitely try some!Thanks Bruno for all this effort!
Love ur cooking
It is just amazing I never saw such a talent
I love his cooking... there isn't a recipe I've seen that doesn't move me to want to make it....came across him looking for a recipe for duck confit....I love him
My isolation goal is the perfect my Bruno Albouze accent, the real deal.
Good job boss, this is so genius! Thank you for teaching.
You are the best! I have a question, can we use the same process for making croissant dough?
Con nueces y canela quedaria espectacular!!!!
I love you Bruno! I started watching you when I was in sixth form deciding my future and I would watch your videos for hours and hours every night and take rigorous notes. Now I’m a pastry chef and one day I hope to have my own bakery :)
Perfection at it's finest! Whoa! So so so good ..salute
Bruno :) i love the way you cook and explane your recipes ... you're definely amazing ... i keep watching you from long ... long time ...and i'll never stop that !!!
+Cotto e “an italian in the kitchen” Sfornato thank you :)
+Bruno Albouze 😀
i can't stop learning from you, and i am downloading all of your videos for personal practice, hope you don't mind thank you :D
Omg, these look like perfect sweet pastry sea shells...Bruno, you are amazing, yummm!
Bonjour et merci Bruno pour honorer la pâtisserie française (entre d'autres pays) grâce à vos sublimes recettes. Je connais une variante du chausson aux pommes (le chausson aux pommes est une viennoiserie très traditionnelle en France). J'ai découvert dans une pâtisserie en France des chaussons, mais ceux-ci étaient garnis à la crême aux citrons (la même crème utilisée pour la tarte aux citrons), personnellement c'est encore bien plus délicieux. A essayer.
I had to click on this video because of the awesome presentation of the apple turnovers :D Thanks
The weight of apple is after cleaning them (and therefore what we will actually use for cooking) or before cleaning them (so with seeds etc)? Thanks! Chiara
Again... Another brilliant technique! 👍🏻
Bruno esto es arte .....no solo harina agua y lo demas
Bruno! Excellent pastry once again. Thank you for continuing to share different techniques. Really exceptional. I would do these with pear as well. Again, you have added a bright spot to my culinary day. Blessings ChefMike
love the recipes and love your VOICE ..
U r such a great chef...i like ur recipes...great job..:-) :-)
That crunch at the end... Sooooo hungry now!
Ma pâtisserie préférée. Merci.
made this recipe, super good. Thank you.
Really you are a great baker perfect preparations 👍👍👍👏👏👏
I've been watching almost every of his cooking vedio, absolutely amazing! I am from Mintreal, Chef Bruno's baking reminds me of the lovely French pastry I used to have there, great skill!
Tried it in a french bakery last time and loved it! Can't wait to make it myself, thanks bruno!
Hi chef. Love your style and you inspire me and hubby with all your baking tutorial. can I know what syrup you used to glaze the pie?
I've already done your lemon merengue tart and focaccia! My family enjoyed both. I love your videos!
Imagine if the filling was the mixed apple and bosc pear 🤤💖
I tried this one and is really tasty. Thank you very much.
Yummie! They look delicious Bruno! You are always so professional! I love it :)
OMG. That's the most appetizing Apple turnover I have seen. 🤤😋
Excelente, gracias por su dedicación.
Saludo desde Chile.
OMG !!!! tes chaussons aux pommes sont magnifiques !!!! jcrois que c'est la plus belle recette trouvée sur TH-cam !!!! Good job 👏
I Love this guy!! He has really good recipes.
I like his reaction when he eats his food... I want to try it. I'm gonna make something one of these days. Great job!
Amazeballs! This made me supremely impressed by your skills.
That looks SO good, I have to try it. Everything you do is perfection! Thank you for posting!
As usual amazing recipe and video!