I’m addicted to your channel Bruno. Literally the sexiest food channel on the internet. I’m from New Brunswick which borders on Quebec) Canada, so I love that you speak both French and English in your videos as I am primarily English and want to keep up on my French vocabulary. Je besion pratiqué parler en Français. Il est la laugue plus belles du monde 🙏🇨🇦❤️
Making pate a choux is definitely a must-learn. It’s one of the first things I learned in cooking school, and like Bruno said, the skill will help for so many pastries, both sweet and savory
Chocolate Pate A Choux 125 g Water 125 g Milk 110 g Butter 5 g Salt 10 g Honey, or sugar 150 g All-purpose flour, sifted 20 g Unsweetened cocoa powder, sifted 270 g Eggs (Beaten) Chocolate Crémeux 270 g Heavy cream 270 g Milk 120 g Egg yolks (6) 70 g Sugar 240 g Bittersweet chocolate (64/66/70%) Eclair Mirror Glaze 85 g Water 200 g Sugar 65 g Unsweetened cocoa powder 150 g Heavy cream 9 g Gelatin sheet
J'ai 15 ans de pâtisserie derrière moi. J'ai travaillé que dans des 2, 3 macaron Michelin et des palaces a l'étranger, Et vraiment j'adore toutes vos vidéos. C'est trop cooooool. MERCI.
If this man was a dealer, he would be jailed for encouraging food addiction.... there is really no limit to his extraordinary talent ... why is he not a a chef to some grand royal family.. serving state dinners that would be as impressive as the priceless jewels worn by the kings, queens and princess
Ok made the dough and it's piped and in the freezer. The creme anglais went ok but be careful to heat after adding the yolks. The last part the mirror glaze says to add hot cream. I bloomed powdered gelatin and stirred it in. It seems to be working. Tomorrow I'll bake.
I know now why your arms are solid. I am trying to make your recipe for Chocolatine. The kneading alone is tough. It says 10 minutes. I was kneading for at least an hour. I think it will be worth it. Thanks for the inspiration. x
I love the idea of piping long and cutting. No more wet fingers! what number tip were you using there? Do you even need a tip? No corn syrup in the mirror glaze?
I follow you years ago.. you are a master between master... hope someday I can meet you face to face.. I said to my friend that you to be my master because I was learning with you and your videos.. so thankful
Amazing!!! They look gorgeous... I can’t wait to try it out . I truly admire you, Bruno. Thank you for sharing your unique and perfect job, it’s so inspiring 💖 Greetings from Costa Rica 🇨🇷
I recently found your channel and I've been binge watching your videos, I love your content. I'm by no means a good cook or baker but I really want to make some of the stuff you do; unfortunately I have a bad egg allergy and I don't know of any good substitutes. I've heard of using apple sauce/yogurt, but that doesn't seem like it'd fit in the recipes.
This is a lot more difficult that it looks. He is making it look easy. Because it chocolate choux its very difficult to see when it's done as you can't see it darken. Too late it will burn. Too early it will collapse. Very tricky. 😍
Hey Bruno, the filling turned out runny rather than thick. I did use heavy cream as indicated on your recipe (the whipping type) instead of double cream. I followed everything correctly except due to time constraints I moved it straight into the fridge instead of allowing it to cool down at room temperature first. Could this be the issue or is there something I've missed? It's driving me a bit nuts. Also, do you cool down your piped out choux before baking?
Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. It is common practice to freeze baked choux pastry, which only requires thawing out before use
I always feel like I'm watching an action movie when I watch Brunos videos
🤣🥰
Stupid comment..
I feel like I'm watching p0rn0 ☺️😅
The people who dislike Bruno's videos are probably saying "Dis I like."
Ten in french is "dix" but is pronounced "dis".
So Dislike = Ten likes.
Yes haha
"here, have dis like!"
YOU ARE FANTASTIC, IT IS LIKE A MAGICIAN PERFORMING ON STAGE AND WORKING OUT MIRACLES!!! VERY DIFFICULT FOR ME, THOUGH!!!
Έχω ξεκινήσει ζαχαροπλαστική στην σχολή και βλέπω τα βίντεο του σαν έξτρα μαθήματα
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
EVERYTHING you make is absolutely ULTIMATE 👌🏼👌🏼♥️♥️
I’m addicted to your channel Bruno. Literally the sexiest food channel on the internet. I’m from New Brunswick which borders on Quebec) Canada, so I love that you speak both French and English in your videos as I am primarily English and want to keep up on my French vocabulary. Je besion pratiqué parler en Français. Il est la laugue plus belles du monde 🙏🇨🇦❤️
Making pate a choux is definitely a must-learn. It’s one of the first things I learned in cooking school, and like Bruno said, the skill will help for so many pastries, both sweet and savory
Chocolate Pate A Choux
125 g Water
125 g Milk
110 g Butter
5 g Salt
10 g Honey, or sugar
150 g All-purpose flour, sifted
20 g Unsweetened cocoa powder, sifted
270 g Eggs (Beaten)
Chocolate Crémeux
270 g Heavy cream
270 g Milk
120 g Egg yolks (6)
70 g Sugar
240 g Bittersweet chocolate (64/66/70%)
Eclair Mirror Glaze
85 g Water
200 g Sugar
65 g Unsweetened cocoa powder
150 g Heavy cream
9 g Gelatin sheet
I swear every time a new video comes out the intro becomes more and more intense
J'ai 15 ans de pâtisserie derrière moi.
J'ai travaillé que dans des 2, 3 macaron Michelin et des palaces a l'étranger,
Et vraiment j'adore toutes vos vidéos.
C'est trop cooooool.
MERCI.
wow. this looks amazing! Love your tip on freezing the shell first! i never thought about that.
Hardest working chef on youtube! You are an inspiration man!
This man creates things that even artists and no chiefs can't even replicate.
He’s a pastry chef
Even I'm a good chef with a youtube channel but damn, I must admit I'm always impressed with Bruno's pastries. Bravo 💪
i made a classic eclair with the chocolate ganache but added a little coffee to the chocolate... delightful!
3:56 Make those chocolate eclair babies fat
Everything you make- is perfect! 👑
If this man was a dealer, he would be jailed for encouraging food addiction.... there is really no limit to his extraordinary talent ... why is he not a a chef to some grand royal family.. serving state dinners that would be as impressive as the priceless jewels worn by the kings, queens and princess
but ... Bruno IS the king of our hearts ... et de nos palais ! (Palais royaux ... ou palais gustatifs !)
...des éclairs si beaux et délicieux qu'ils doivent se déguster .. "en un éclair" !
What a gorgeous recipe! When I make them I'm going to call them 'Chocolate Squared Eclairs.'
Wow c'est délicieux 😋 merci Bruno!
I will try to make strawberry filling and honey glaze for a delicious breakfast eclair
That’s a good idea
Or try to eat a normal breakfast?
@@nyoom7495 Why are you even watching this?
@@noahchive777 Because I want to expand my knowledge of desserts beyond the simple stuff I usually make at work.
@@nyoom7495 does it sound not delicious
Bruno and chocolat.... the PERFECT combination
I love that chocolate chip cookie recipe 😘💕
Thank you for sharing all these secrets.
Bruno loves his gold leaf 💕
Looks sooooo good
I'd never be able to make most of the stuff you make, but, god damn it, you are so entertaining to watch!!!
Ok made the dough and it's piped and in the freezer. The creme anglais went ok but be careful to heat after adding the yolks. The last part the mirror glaze says to add hot cream. I bloomed powdered gelatin and stirred it in. It seems to be working. Tomorrow I'll bake.
how much powdered gelatin (in grams) is 1 sheet gelatin?
Why can’t I be Bruno’s neighbor!
Looks amazing!!
Waw j adors les éclairs...thx
I don't know if Bruno like more himself or the way he cooks
absolutely gorgeous! 🌷
I simp so much for this man
Splendid! 😍
I know now why your arms are solid. I am trying to make your recipe for Chocolatine. The kneading alone is tough. It says 10 minutes. I was kneading for at least an hour. I think it will be worth it. Thanks for the inspiration. x
I made the chocolatine about a month ago. Turned out perfect.
I love the idea of piping long and cutting. No more wet fingers! what number tip were you using there? Do you even need a tip?
No corn syrup in the mirror glaze?
im raw foodist and i still watch this boy's videos
his level of cooking mastery is just too damn captivating 🥰
Wow that's magnificent and amazing
Wow those look fantastic !!
I follow you years ago.. you are a master between master... hope someday I can meet you face to face..
I said to my friend that you to be my master because I was learning with you and your videos.. so thankful
Would love to see Bruno and Zumbo face off in a pastry competition!
Amazing!!! They look gorgeous... I can’t wait to try it out .
I truly admire you, Bruno. Thank you for sharing your unique and perfect job, it’s so inspiring 💖
Greetings from Costa Rica 🇨🇷
Thank you very I will definitely try the pate a choux that was amazing keep up the hard work 👏🏆👍
U'r the best. I like the way you prepare the recipes. Thx Chef you're the only one.
Peace and big Ups
Do you use the oven fan for your baked goods or do you use the conventional setting?
Perfect 👍
Outta this world recipe. .
Thank you so much Chef!
תודה רבה !!!
I recently found your channel and I've been binge watching your videos, I love your content. I'm by no means a good cook or baker but I really want to make some of the stuff you do; unfortunately I have a bad egg allergy and I don't know of any good substitutes. I've heard of using apple sauce/yogurt, but that doesn't seem like it'd fit in the recipes.
I cant wait to make them 😍
Would these be crispy or soft?? Thx!!!
Toujours magnifique 😯
Omg! I want this! Yumi🌟
I’m drooling 🤤
I love ur desert yummy
You are Nr 1 thanks
Spectaculare👌
Encore une tuerie chef! Ça y a moyen que je le tente pour épater la galerie US!
my king is back
I feel in second semester all over again omg xD
for some reason I always find myself watching his videos and then wanting to recreate it just to find out how horrible I am at cooking
Plz plz molten pistachio cake😍
This is a lot more difficult that it looks. He is making it look easy. Because it chocolate choux its very difficult to see when it's done as you can't see it darken. Too late it will burn. Too early it will collapse. Very tricky. 😍
I am SPEECHLESS !
I will surely make it. My son adores eclair of chocolate. Can you make a custard version for the eclair. Thank you, you are fantastic. Grazie🤩🤩🤩🤩
Thanks dear Bruno
Magic❤
I want to eat some right noww!! 😍😍
This looks amazing I wish I could try them :(
The only way to taste it is to make it ✨
The only way to try them is to make them!
Hello Bruno, can I use a hand mixer to lower the temperature of the choux?
@@hermione5330 use a hook attachment.. whisk will be difficult i guess
well you can. .
mygosh!!!! speachless!
Bruno j'aurais du aller au Plaza Athénée quand vous y étiez pour goûter à ces merveilles...
Avez vous un salon de thé à Paris ????
incredible
Ho ho ho delicious⭐
Yammy!!! 👍
Un dessert élégant
I love watching your videos!
Incredible
Bruno Albouze the epitome of all things classic parissien !!!!!
Hey Bruno, the filling turned out runny rather than thick. I did use heavy cream as indicated on your recipe (the whipping type) instead of double cream. I followed everything correctly except due to time constraints I moved it straight into the fridge instead of allowing it to cool down at room temperature first. Could this be the issue or is there something I've missed? It's driving me a bit nuts. Also, do you cool down your piped out choux before baking?
OMG. Will try to make it someday :)
Bruno Albouze you're the real deal!
I want to be you..best chef😀will try that looks so good
Bruno can you make as if you are falling after tasting at the end of the video; same as in the paris brest one??? The kids love it
thanks for sharing chef
Trop bon:)
Amazing talent
BRAVO. BRUNO🙏🙏🙏🙏🙏🙏🙏📜
Gorgeous!!
Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. It is common practice to freeze baked choux pastry, which only requires thawing out before use
Yum 😋
Delicious 😍😍😍😍😍😍😍😍😍😍😋😋😋😋😋😋💐🙏🏽lo haré en
Beautiful
How did Bruno create the cartoon effects at 0:23? Anyone know?
Can you show us how to fry pâte a choux to make crullers?
For how long pate a choux can be kept in a freezer?
impecable
Genious!
Try do Karparka!!!
Mamma mia🤩🤤🤤🤤🤤🤤