Bruno's channel is filled with recipes of those foods you always admire when you go to bakeries and those you didn't know you'd see the process of!!! The recipes don't look easy of course, but somehow Bruno makes everything look so simple (?) and very very good... idk how to describe it. Awesome channel and recipes
his smile - his cheeky eyes ... his voice AND that TALENT : "il est à corquer" - et il le sait (he knows it ... but remains so humble - we all love him - même nous les Français de France -
Après une journée au travail je regarde Chef Bruno Albouze transformer des ingrédients simples en œuvre d'art visuel et gustative. Vous êtes notre meilleur Chef Français 👍👍👍👍. Votre fan de Saint-Malo.
A single layer dacquoise? Have you ever heard of the Sans Rival? It’s a Filipino adaptation when the Insulares came home from Spain/Europe during the colonial days and the European nuts like hazelnuts and almonds were not available. The modern versions have layering as a constant.
Are u 100% dedicated to ur channel and website or are u working in a restaurant at the same time. Are u planning on doing a video where u answer our questions?
J'aime beaucoup vos recettes. Mais j'accède difficilement aux ingrédients de la recette et à l'explication. Je souhaiterais les voir écrits directement sur la vidéo. Je vous remercie d'avance
Hand down best pastry chef in TH-cam ever
who gives this a thumbs down? Bruno is like a baking God
he IS "the real deal" himself !
Only jerks give thumbs down. Because they are not happy within themselves and reflect it on others
jealous chefs
How is this guy so in shape when he devours cake like that 🤣
Haha you're right
Bruno's channel is filled with recipes of those foods you always admire when you go to bakeries and those you didn't know you'd see the process of!!! The recipes don't look easy of course, but somehow Bruno makes everything look so simple (?) and very very good... idk how to describe it. Awesome channel and recipes
The best chef ever
5:30 he didn't fall over but I'm still making this one! It looks faboulous! 🍸
After dealing with chocolate for extensive amount of time in the making proccess it is ubderstandable.
I love Bruno. His plating is off the charts😍😊
Chef Bruno, your voice is hypnotizing as well as your recipes🤗❤!!!
his smile - his cheeky eyes ... his voice AND that TALENT : "il est à corquer" - et il le sait (he knows it ... but remains so humble - we all love him - même nous les Français de France -
Bruno…you just make my day brighter. You are a true master artist!
WOW! I have to try this!! 😍😍
Omg
You give me a Heart attack…
You’re to much to take sometimes
Beautiful Handsome Talented
You’re the Best
Oh my ♥️♥️♥️
Makes me wish I was a family member of Bruno's lol, I'm definitely doing this recipe
😂
Please bake delicious eggless desserts too 🙏🏻😭🥺
I wish but it does not exist 🐣
His carrot cake recipe is vegan, no eggs
Dacquoise is honestly my favourite thing for cakes. Last used it in a chocolate mousse cake. It was wonderful!
Yum! I love the sound of Spanish in you. 😁
The KING has returned!!
I volunteer for the job of licking the beaters and cleaning out the bowls.
Wow ....great high energy ! Great accent ,and enthusiasm ! Thats the way I eat cake , half a slice in one bite !
Après une journée au travail je regarde Chef Bruno Albouze transformer des ingrédients simples en œuvre d'art visuel et gustative. Vous êtes notre meilleur Chef Français 👍👍👍👍. Votre fan de Saint-Malo.
Mr Albouze, at this point I'm making every month your hazelnut Candy recipe! It's perfect 😊 Thank you for sharing this recipe ☺️
Tried this recipe. Absolutely the bomb
Finally the new recipe has arrived and it's amazing as always
Never heard of pate à bombe 😱😱😱😱
No allowed in planes
@@BrunoAlbouze Bombe Not Allowed in Planes 🤔😄
I dreamed about this exact cake 😅 this means I really need to give this recipe a go
that is the coolest shirt I have ever seen.
Bruno you should write a recipe book
It's coming 😉
I'll be pre-ordering!
🌹VRAIMANT FORMIDABLE! MERCI POUR TOUTES LES RECEPT & VOTRE PATIENCE!! 🌹🇬🇷
Pure art 😍
You are a generous person show us beautiful techniques love you and respect you thank you thank you thank you
I absolutely love dacquoise cake. I will try your recipe too.
Best chef on YT. You are an inspiration !! Merci beaucoup pour cela !
Chef Bruno is the best, simply the best.
Better than all the rest
It's like watching magic✨
I love your cooking. Excellent
Magnifique, mais plus de précision, je salive j'ai envie de le refaire !
ماشاء الله دائما مبدع ومتميز روعة بتشهي تسلم ايدك 😋😋😋😋😋😋😋
You are the best bruno☝️
thanks for the egg tip
Watching from Algeria ...your are the best machallah👏
😋 It tastes good 👍
Happy Holidays chef. 🌅
Very good Bruno albouze, I'm your fan we're from Brazil, we've been following you for a long time, we started on TH-cam too. hug success.
1 M subscribers come soon 👍👍🙏🏻🙏🏻🤓🤓
Always different and special 💙🌹💙
Vraiment rien à dire,un vrai coup de cœur 😍😍😍
Omg!!! I love it ❤️😳❤️
Your recipe are super good and a bit challenging to make .
A single layer dacquoise? Have you ever heard of the Sans Rival? It’s a Filipino adaptation when the Insulares came home from Spain/Europe during the colonial days and the European nuts like hazelnuts and almonds were not available. The modern versions have layering as a constant.
Its been awhile but wow it was worth the wait.
Mamma mia bruno! So many technichs!
Thank you for this recipe! What’s the word for “mixture of nuts and powdered sugar”? Topoton something…?
Tant pour tant
It would litterally translate to "This much for this much" and means that you use the same quantity for both ingredients
Thank you Emir
Thankyou!!!!! amazing recipe
Hum délicieux quel beau et bon dessert bravo Bruno et merci pourcette video
Tank you Chef .Bruno🙏
Are u 100% dedicated to ur channel and website or are u working in a restaurant at the same time. Are u planning on doing a video where u answer our questions?
Unbelievable choco dessert.
Stunning as usual🤩
Merveilleuse! 🥰
0659920385
Peace can we get to know you?
Yes after a long time.I was eagerly waiting for your new resipe ☺️☺️☺️☺️
Isn‘t.the whipped yolks with the hot syrup a zabaione? 🤔
thank you somuch sir, for sharing these premium recipes with us.. Subscribed even before i finished watching the vedio. Thank you again 🙏
If I make the tompoton in advance, how long is its shelf life?
J'aime beaucoup vos recettes. Mais j'accède difficilement aux ingrédients de la recette et à l'explication. Je souhaiterais les voir écrits directement sur la vidéo. Je vous remercie d'avance
Il publie les recettes sur son site, celle de cette vidéo est là (mais en anglais) : brunoalbouze.com/recipe/chocolate-dacquoise-cake/
Beautiful rcct but u have to write please ingredient like that it be easy for everyone to concentrate good luck 👍👍👍👍
Love watching you cook, another great video:)
You are amazing Bruno!
Wow it’s amazing 😍👍👏👏
Hello Bruno you are the best chef❤❤❤❤
من فضلك اكتب المقادير لان اطباقك راءعة
Some measurements would be great
Waaaw Bruno seynabou from Sénégal 🇸🇳 Africa 😋
the tom cruise of cooking lol
thank you and keep you healthy. Blessings
I ADORE READING
Je suis hypnotisée
watching it from Luxembourg-Ville :-) oui Papa ;-)
Recipes please🌹
Here: brunoalbouze.com 🤩
awesome recipe!!
Thanks bruno:)
I'm not a huge fan of chocolate cakes, but this looks amazing
You the best 👌👌👌
Excelente 👌
Wait thats ILLEGAL
tem que habilitar a tradução para outras linguas
Very dickorative! 👍😉
Amazing .. really u are creative
wow! this probably has a million calories but it looks amazing!
Se ve riquísima
I am Arabic and I follow you. Can you activate the translation mode to translate your words below the video, please.
Can you write the recipe under the video, please?
I like... thanks
السلام
0659920385
ممكن نهدرو وادساب
How to stay in shape eating so much carbs?
Great video Bruno thanks for sharing xx
Just open a restaurant already
New camera? New lighting?
👍
Where can I find recipies
Master!
When can I buy your book chef?
Pourquoi vous ne mentionnez pas les ingrédients avec précision , sans les mesures exacts on ne pourra pas réaliser vos magnifiques recettes 😞😞
Ici mon lapin: brunoalbouze.com 🌞
Teach us a gelato pls
You are so handsome, Bruno 😊