Inspirational. I've been working my way through some of your recipes and am constantly amazed at the multiple layers of flavors I find when I finally get to enjoy it!
I don't know how many times I have seen your episodes on baking ... The more I see,the more I love seeing again and again... You are just too good . Just an awesome chef to work with .. Love your style
I'm out of pastry work now because of the virus and watching Bruno cook keeps me in the groove. Love your work. Thanks 😊 I was at Design Cuisine. , Wash DC.
It’s so refreshing to see your beautiful video, Bruno. In my country everybody it’s so worried about the corona vírus, that we tend to forget some beautiful things in life. Thanks for the good moments. Love from Portugal, and keep safe.
Mr. Bruno,you always make my day watching your enthusiasm in theese pretentious days with your approach of this hard to achieve skills,i which is impossible without working hard for some times (and on and on )with the best,i did not have the luck to do so,it is realy on line high-end free top cookking school....thank u from the bottom of my heart.....will invest to your new bistro couple hundreds,so i (and my family) will keep your heritage. with respect Your Tomas
Just made this. Probably my most complex dessert to date. Mine is not as pretty as yours, but it tastes great. I was concerned about the bitterness of the cocoa nibs. But the ganache really mellows them out and leaves a bright, citrus flavor. It's really a great combination of textures and flavors. Not difficult to make, just take time to prepare each component and then put it all together.
Hi Bruno! Merci de nous faire rêver en ce temps de crise et de confinement. nous aurons tout le temps de faire vos recettes. Recevez de la Nouvelle-Caledonie nos chaleureuses salutations. 🎂🍰
Hi Bruno I have just started watching your cooking shows and I love your recipes. I like to make desserts you make it look so easy. Thankyou so much C'EST MAGNIFIQUE Guillemette Toole from Australia the down under country😊
Bruno - The new website doesn’t have the Information for making the peanut butter (amounts) and giandja. Can you add them? I was hoping to make this over the weekend.
#stayhomeandhavefun. Love it! I’ve been spending so much time in my kitchen. I made both your sweet crust and chocolate sugar dough recipes today among other things. I love your recipes and videos. This one looks a real treat! Thank you. Stay safe everyone!
I've seen myriad times how you taste it in the end but still can't help but to watch it again and again,makes me smile everytime😊 Thank you Mr. Albouze, your recipes are enough to open decent bakery ❤❤❤
Attention chef! En confinement, c’est moins facile de faire du sport pour éliminer toutes ces délicieuses calories! Ça m’a tout l’air d’une petite tuerie cette tarte, cela dit!
Really good though mine didnt look as pretty. My advice: use homemade peanut butter because the store varieties will have too much influence on the taste and texture.
Anyone has a reference for the oven safe plastic wrap? Available in Canada or the US. I tried 2 different microwave safe wraps and they both melted on the top and removing the weights was a nightmare.
Well, good question. The larger the refrigerator capacity the more air circulate - the percentage of humidity therefore vary. Everything you store in the refrigerator dries out anyway.
@@BrunoAlbouze Hi, that's not true. Caramel f.e. gets wet and softer. It depends on both air and confection humidity. Thats what I remember from studying theory. TY you for your answer, I really appreciate your content.
Inspirational.
I've been working my way through some of your recipes and am constantly amazed at the multiple layers of flavors I find when I finally get to enjoy it!
Nothing better than staying in and wacht bruno
Looool yes
How do you wait Bruno?
Yea,Bruno is something!
YESSS. YOU MEAN MY BRUNO ??
Thays SO true omg!! 😩🙌🏽🙌🏽
You're the GOD of deserts! Never seen anyone perfect it the way you do!! I am amazed!
I did it twice already and it amazed friends and family. Doing it again at this very moment. Merci Bruno pour ces recettes et techniques fantastiques.
That's a very good way for people who are stuck at home to spend a day in the kitchen.
Every time I come back to this channel I fall in love all over again.
I don't know how many times I have seen your episodes on baking ...
The more I see,the more I love seeing again and again...
You are just too good .
Just an awesome chef to work with ..
Love your style
I could eat that entire cake.
ItsViktorHere i think i will. Lol
What world needs now, love and chocolate. Thank you Chef!
"Regardez ça les petits enfants, que du bonheur"
En effet, chef Bruno, que du bonheur 😋
Is it a pie? Is it a cookie? It’s a pookie!!! Jk it’s a tart. A delicious tart! 😋
LOL! good one!
I think you hit it it's a chocolate Pookie tart!
Looks absolutely delicious, I'm going to make this for my daughters' birthday she would love this. Thank you for sharing
How did it turn out? Belated happy birthday to her btw!
I'm out of pastry work now because of the virus and watching Bruno cook keeps me in the groove. Love your work.
Thanks 😊 I was at Design Cuisine. , Wash DC.
It’s so refreshing to see your beautiful video, Bruno.
In my country everybody it’s so worried about the corona vírus, that we tend to forget some beautiful things in life.
Thanks for the good moments. Love from Portugal, and keep safe.
That's all the countries right now, and if they're not, they got their heads up their buts.
Hi, i think everywhere is so worried especially europe.. I live in Malta and we are at almost lockdown
I could hear that crunch from right here in the Philippines. 😭 It looks soooo decadent!! 🤤😋❤️
Mr. Bruno,you always make my day watching your enthusiasm in theese pretentious days with your approach of this hard to achieve skills,i which is impossible without working hard for some times (and on and on )with the best,i did not have the luck to do so,it is realy on line high-end free top cookking school....thank u from the bottom of my heart.....will invest to your new bistro couple hundreds,so i (and my family) will keep your heritage. with respect Your Tomas
tomas novak Thank you Tomas and yes we will make it soon🌞 Stay safe
@@BrunoAlbouze u got no idea what a joy u brings to me....stay save too,and keep on going ....
I am addicted to Bruno's channel
You are such an amazing Bruno I love your recipes o my God you are one of my favorite pastry chef in the world 👌👌👍☺
Just made this. Probably my most complex dessert to date. Mine is not as pretty as yours, but it tastes great. I was concerned about the bitterness of the cocoa nibs. But the ganache really mellows them out and leaves a bright, citrus flavor. It's really a great combination of textures and flavors. Not difficult to make, just take time to prepare each component and then put it all together.
Sounds great!
thank you . beautiful dessert
I seeing that he is eating the cake my heart is melting and feeling that wow , but i knew well never can make the same.
Bravo chef 👏👏👏👏
That’s insane mate
I really admire your creativity
Thank you for sharing these priceless recipes.
Thank you so much chef
From Algeria
Superb recipe!👍😊
Super nice... Watching do it looks so easy... Omg!!! 🥰🥰🥰
Did it for my coworkers, everyone including me was amazed, what a treat! Merci bien, Bruno! :)
For the Ganache layer, did you use Nutella? Or make your own Gianduja? Bruno mentions adding chocolate to Gianduja but the recipe doesn't
@@amolparnaik5132 I use some more expensive hazelnut spread :)
@@sanekn oh cool.Do you have the brand? Did you add Hazelnuts, chocolate and milk/cream to it, or just hazelnuts and milk/cream?
@@amolparnaik5132 I believe it was nocciolatta or something like this but can't say if I altered it with anything, I guess not really ! :)
@@sanekn Let me try a few things and get back to you
Wooow what a video love your art with food chef
J'arrive pas enconre à comprendre comment t as pas des millions d'abonnés!!! On t'adore Bruno
Tout simplement parce que les gens préféré les télétubbies 😬
Marvelous recipe thank you chef
Hi Bruno! Merci de nous faire rêver en ce temps de crise et de confinement. nous aurons tout le temps de faire vos recettes. Recevez de la Nouvelle-Caledonie nos chaleureuses salutations. 🎂🍰
Hi Bruno I have just started watching your cooking shows and I love your recipes. I like to make desserts you make it look so easy. Thankyou so much C'EST MAGNIFIQUE Guillemette Toole from Australia the down under country😊
Vous me rendez fou avec vos recette chef,vous etes au top the best ever
Unglaubliche Qualität, die du uns zeigst, Bruno! Weiter so!
My mouth is watering. Wow! That looks incredible!
I am stuck at home due to the coronavirus, and Bruno keeps making these wonderful gorgeous desserts 😋😋😋😋
Delight, congratulations! Amid the chaos of the corona virus, Chef Bruno presents us with a dessert like this. Thank you Chef, a hug from Brazil.😋🇧🇷😘🤗
Superbe recette, merci chef pour toutes ces idées 👍👍👍👍👍
Excelente todo lo que haces
I love all your recipes
always top
Im from morrocco
Beautiful and delicious
Man Bruno that is the real deal. Instead of a stressful bistro I would do a one week cooking experience in South of France.
Bruno...i asked you for more dessert vids. You never disappoint. What a damn legend. Thanks man.
Wow this is perfect dessert👏👏👏🔝🔝🔝thank u dear😊
Bruno - The new website doesn’t have the Information for making the peanut butter (amounts) and giandja. Can you add them? I was hoping to make this over the weekend.
#stayhomeandhavefun. Love it! I’ve been spending so much time in my kitchen. I made both your sweet crust and chocolate sugar dough recipes today among other things. I love your recipes and videos. This one looks a real treat! Thank you. Stay safe everyone!
Just beautiful!
Happy spring new year
Nice car in your kitchen
Very nice chocolate cake
Hi I'm a Thai I like your cook 😊
looks absolutely delicious. I'm definitely going to give this a try
Thank you for this great recipe Chef!
Do we use salted or unsalted butter for the crust?
@rider kamen Thanks for the help
What’s my fav?
Is the cornflakes soft later
Man, you deserve so much more subscribers Bruno!
👌💞представляю как это вкусно. A love you chef 😊
You are such a great master on this 🤗 it’s insane
I've seen myriad times how you taste it in the end but still can't help but to watch it again and again,makes me smile everytime😊 Thank you Mr. Albouze, your recipes are enough to open decent bakery ❤❤❤
You are always number 1 Bruno!
MYYYYYY MYYYY...MYYYY..FORMIDABLE!!!! MERCI!!!!
Attention chef! En confinement, c’est moins facile de faire du sport pour éliminer toutes ces délicieuses calories!
Ça m’a tout l’air d’une petite tuerie cette tarte, cela dit!
Good morning Burno every day amazing video show👌👌👌👌
BEST PASTRY CHEF ON TH-cam!!
thank you chef from palestine..what recibe for last layer ..thank u
日本から愛を込めて😍😍😍😍
I love Bruno's chef uniform. So official!
C que du bonheur 😍😋
Love this receipe , hors paire ❤🎉 from algiers
You deserve way more subscribers and viewers you're such an awesome TH-camr
You tease with those yummy desserts!
My teacher Bruno 💖💖💖hhhhhhhhhhhhhhhh thank you chef
You're torturing me with those recipes😢 ...to die for
Beautiful chef un saluto desde Asturias
My mouth is drooling 🤤🤤🤤 First thing I'm gonna do when I get my Ninja food processor this weekend 😋😎🔥
my god that's beautiful
Just make a restaurant already, i wanna try your PHENOMENAL food
Chef, if I don't have a silicone mold, is there another way I can make the ganache layer? Thank you!
Amaasaazing making this tomorrow!!
Where can I taste it?
I want to make this next! Looks so good! 😩
hello, this looks scrumptious, but i didnt find the recipe on your website
Chef we don' t find the recipe anywhere.please write it on your site or on the description
Oh man I have to try this
Im gonna make this at my last day at the restaurant this saturday. Its closing because of corona. Everyone is scared to go outside
How was it?
Which country is yours ?? USA ??? Wer going back to quarantine again !!!!
Bravo chef c est magnifique 👏👏👏👏👏
Magnifique 👌🏻
Please how can I get the recipe
Wow - love this. It would be great to see you do something massive; really blow us away with a hug, impressive recipe! Thanks for the channel.
Its not about size, its about quality. Which he does every time. No one else is doing french pastries like him
excellent sir thnks
Is it weird that I got goosebumps during the intro ? Oh god it looks so delicious , screw bikini season !
Omg lovely cake !!
Really good though mine didnt look as pretty. My advice: use homemade peanut butter because the store varieties will have too much influence on the taste and texture.
Looks so delicious 👍
Anyone has a reference for the oven safe plastic wrap? Available in Canada or the US. I tried 2 different microwave safe wraps and they both melted on the top and removing the weights was a nightmare.
Stunning
Wow I love this ❤️♥️
2:25 how can an overnight stay in a refrigirator dry out our tart? When in fridge theres 60-80 % humidity? :O
Well, good question. The larger the refrigerator capacity the more air circulate - the percentage of humidity therefore vary. Everything you store in the refrigerator dries out anyway.
@@BrunoAlbouze Hi, that's not true. Caramel f.e. gets wet and softer. It depends on both air and confection humidity. Thats what I remember from studying theory. TY you for your answer, I really appreciate your content.
MrWnw Caramel is the worse example.. water remains wet unless you are living in Mars... don’t go there they don’t have Netflix 🤣
@@BrunoAlbouze No need for Netflix when I have the real deal channel :D
Wow crunchy taste
Merci beaucoup cfef 😋💝
WoW! What a brilliant ..treat /dessert(?). You never dissapoint Bruno well done !! :)