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Chocolate Dacquoise Cake - Bruno Albouze
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- This cake could definitely be inspired from some chocolate bars we have all enjoyed as kids. The base of this cake is a soft macaron like texture called dacquoise. It is coated with a thin layer of milk chocolate glaze and almonds. Then topped with a luscious ganache and chocolate mousse. Doable and simply delicious!
To get the full recipe go to brunoalbouze.com
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Hand down best pastry chef in TH-cam ever
I can't believe I've been watching you since the 'eggs 3 ways' days. Can't wait to see get 1M subscribers.
I'm watching him since the "Pasta Ravioli"
same here ;)
So glad that he has so many subscribers so far
I first saw him do the (that) ratatouille and I replicated that dish. So fantastic. Eyes on him since then.
Same here
@@manoman0 yeah same here. I never cook my Mrs does that. But I made the ratatouille. I've been following him a few months before that released. But since then he has been my go to chef for recipes
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
How is this guy so in shape when he devours cake like that 🤣
Haha you're right
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
The best chef ever
I love Bruno. His plating is off the charts😍😊
Bruno…you just make my day brighter. You are a true master artist!
Dacquoise is honestly my favourite thing for cakes. Last used it in a chocolate mousse cake. It was wonderful!
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.
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 -
Omg
You give me a Heart attack…
You’re to much to take sometimes
Beautiful Handsome Talented
You’re the Best
Oh my ♥️♥️♥️
Wow ....great high energy ! Great accent ,and enthusiasm ! Thats the way I eat cake , half a slice in one bite !
that is the coolest shirt I have ever seen.
Mr Albouze, at this point I'm making every month your hazelnut Candy recipe! It's perfect 😊 Thank you for sharing this recipe ☺️
Makes me wish I was a family member of Bruno's lol, I'm definitely doing this recipe
😂
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.
You are a generous person show us beautiful techniques love you and respect you thank you thank you thank you
WOW! I have to try this!! 😍😍
I absolutely love dacquoise cake. I will try your recipe too.
I dreamed about this exact cake 😅 this means I really need to give this recipe a go
Yum! I love the sound of Spanish in you. 😁
Please bake delicious eggless desserts too 🙏🏻😭🥺
I wish but it does not exist 🐣
His carrot cake recipe is vegan, no eggs
If I make the tompoton in advance, how long is its shelf life?
I volunteer for the job of licking the beaters and cleaning out the bowls.
Finally the new recipe has arrived and it's amazing as always
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.
Tried this recipe. Absolutely the bomb
The KING has returned!!
I love your cooking. Excellent
Some measurements would be great
Pure art 😍
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
😋 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.
Your recipe are super good and a bit challenging to make .
Best chef on YT. You are an inspiration !! Merci beaucoup pour cela !
thanks for the egg tip
Isn‘t.the whipped yolks with the hot syrup a zabaione? 🤔
Unbelievable choco dessert.
Chef Bruno is the best, simply the best.
Better than all the rest
Beautiful rcct but u have to write please ingredient like that it be easy for everyone to concentrate good luck 👍👍👍👍
Magnifique, mais plus de précision, je salive j'ai envie de le refaire !
Bruno you should write a recipe book
It's coming 😉
I'll be pre-ordering!
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/
It's like watching magic✨
Thankyou!!!!! amazing recipe
🌹VRAIMANT FORMIDABLE! MERCI POUR TOUTES LES RECEPT & VOTRE PATIENCE!! 🌹🇬🇷
Never heard of pate à bombe 😱😱😱😱
No allowed in planes
@@BrunoAlbouze Bombe Not Allowed in Planes 🤔😄
thank you somuch sir, for sharing these premium recipes with us.. Subscribed even before i finished watching the vedio. Thank you again 🙏
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?
Tank you Chef .Bruno🙏
You are the best bruno☝️
You are amazing Bruno!
Stunning as usual🤩
Its been awhile but wow it was worth the wait.
How to stay in shape eating so much carbs?
Watching from Algeria ...your are the best machallah👏
Where can I find recipies
Always different and special 💙🌹💙
Can you write the recipe under the video, please?
tem que habilitar a tradução para outras linguas
Se ve riquísima
I'm not a huge fan of chocolate cakes, but this looks amazing
من فضلك اكتب المقادير لان اطباقك راءعة
Yes after a long time.I was eagerly waiting for your new resipe ☺️☺️☺️☺️
Master!
Hum délicieux quel beau et bon dessert bravo Bruno et merci pourcette video
Recipes please🌹
Here: brunoalbouze.com 🤩
Mamma mia bruno! So many technichs!
1 M subscribers come soon 👍👍🙏🏻🙏🏻🤓🤓
Amazing .. really u are creative
I am Arabic and I follow you. Can you activate the translation mode to translate your words below the video, please.
Merveilleuse! 🥰
0659920385
Peace can we get to know you?
I ADORE READING
Noooon!! Je cherchais a faire cette recette depuis une semaine Merci beaucoup ❤️
Hello Bruno you are the best chef❤❤❤❤
Vraiment rien à dire,un vrai coup de cœur 😍😍😍
awesome recipe!!
Thanks bruno:)
thank you and keep you healthy. Blessings
Je suis hypnotisée
👍
ماشاء الله دائما مبدع ومتميز روعة بتشهي تسلم ايدك 😋😋😋😋😋😋😋
Excelente 👌
Love watching you cook, another great video:)
Whai do you dont put de ricepe end quantitii?
I like... thanks
السلام
0659920385
ممكن نهدرو وادساب
When can I buy your book chef?
Wow it’s amazing 😍👍👏👏
i loooooove ur work
Omg!!! I love it ❤️😳❤️
Very dickorative! 👍😉
wow! this probably has a million calories but it looks amazing!
Teach us a gelato pls
Delicious
Wait thats ILLEGAL
New camera? New lighting?
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 🌞
legend
Just open a restaurant already