@@sancutairesanuctuaire8795 vous avez la majorité des meilleurs plats ok ..mais vous n'êtes pas les meilleurs en tt dans la cuisine ...il y a d'autres pays qui ont des plats encore plus délicieux...et de plus il faut être modique
In terms of desserts Austrians are ahead not French !!! Even croissants it is an envention of an Austrian chef during the siege of Vienna by the Turks few centuries ago
Bruno - you are one inspired individual. This looks so delicate and delectable! You are such a Master! They should make films about you! Seriously! I've never had any quibble with TV chef's like Jamie Oliver or Gordon Ramsey but you put those guys to shame. How come they have this omnipotent persona and not you? You should be on billboards up and down the world! On TV screens 24/7 with a dedicated channel just for you! Your food is both accessible and sophisticated and the skill it takes to achieve it is nothing short miraculous! I bet you can see into the Matrix can't you!!? I must say I make it a point of trying to do your dishes and that's great, but really what we all want is to be able to actually TASTE one of these wonderments you create for ourselves. Do you have a restaurant? Unbelievable Bruno, really unbelievable. You are the Master!
TV chefs aren’t all bad, Ramsey for example has 3 Michelin stars. Jamie Oliver however has none, and fucked up our schools’ food. It’s a mix of incredible cooks and personalities that show producers like.
Bruno is amazing but he studied and worked many years as pastry chef. If you see him from the lense of chefs making video for home cooking it's always gonna be more impressive, but amongst other pastry chefs his skills are certainly still excellent but they don't stand out as much. Pastry is another world, it's not home cooking.
@@explosiverift2037 Trouble with Ramsey is that his belligerent attitude removes the entire point of cooking for me. I could forgive his outrage if he were saving a life, but to peddle his persona on TV....? No thank you.
Bruno, what I love about all of these videos, is how you break the recipes down into simple language. You anticipate the questions and give the answers at the same time. I especially like how you explain the "why" of things. Why you chill dough before rolling it out and the impact that action has, for example. And I really love the plating of the dishes you create. The presentation is so special. I finally understand what it takes to create a memorable meal, from the appetizer to dessert. Thank you :)
I see a lot of TH-cam chefs and most of their recipes are just homely. Doesn't mean it's bad, but it doesn't have the complexity or dedication like yours does. Their recipe are more for everyday average dinning experience, while yours are for fancy gourmet dinning. I really enjoy your video because there are not a lot of chef like you out there on TH-cam.
I went to Europe this June and got a chance to visit one of the best bakery in Marseille. Had this very dessert and just thought of your show. It was the reason why I chose it as well. I just have to set up a time to follow your recipe and just do it! May I make a special request to make some dessert or bakings w Rose water? I live in Portland, OR and there is a bakery who makes very good Rose water Croissant with freeze dried raspberry but the icing is too sweet for me. I also missed the Rose water Macaron in Marseille. They actually makes the cookie with rose flavor and fragrant! Merci Beaucoup! I wish you could start a business in Portland, OR after I read your business proposal! Best of wishes!
This video inspired me to make the most amazing dessert I've ever attempted last weekend. My family loved it. I modified some elements (Lemon cremeux, and whipped rosewater ganache instead), and I definitely made some mistakes - didn't crush the cornflakes enough, and didn't process the praline enough. I think I tempered the chocolate properly, though the sheets were incredibly delicate and I broke many! But it was delicious anyway. I think with more attempts and the right tools, I'd get better at it. Thanks Bruno for your amazing content. I've been watching many of your videos in the last few weeks. Can't wait to try something else.
Jamie Oliver and Gordon Ramsey are both known as incredible chefs but the world rarely looks at the patissiers, those who specialize in pastries and desserts. There is no point in eating a wonderful and warm meal if you can't end it with an equally great cold dessert.
The restaurant I used to work out did a similar dessert. It was a pistachio joconde, set vanilla diplomat, mango gelee, pistachio white chocolate cremeux, an orange tuille, and finished buttermilk ice cream on top of brown butter crumble.
hey bruno this reciepe is awsome..... my mouth is drooling.... that means that it is fantastic when your mouth is drooling.... my mouth is drooling just to see it, i cant imagine that taste with matcha... its better to go and began to make one... thanks bruno karl from Malta...
Although I enjoyed this dessert and consider myself an iconoclast in the modern sense, it cannot be called a mille-feuille. The term "mille-feuille" inherently implies a dessert made with layered dough, specifically puff pastry, which is essential for achieving the signature "thousand layers". There is a reason puff pastry is traditionally used for mille-feuille. This dessert is unique in that it cannot be authentically replicated with any other type of dough, such as dacquoise or tart-based dough. Unfortunately, the name "mille-feuille" sticks in your head, but a thousand layers should truly mean a thousand layers. Thanks for sharing this recipe!
Hi, Bruno, your desserts look amazing!! I am currently studying Patisserie myself and your videos are really helping with studying patisserie for a graded exam i have coming up in late spring. Thanks again and please keep the videos coming they are prooving a great help :)
Omggg. That looks so good. That's literally all of my favourite flavors combined in 1! Theres like no way I would make this....wish someone could make it for me. Want it do bad....☹☹ #sadlife
Like before I could even see but what a complication.. This awesome but what that little gold thing that you put it in the end? As usual one word perfection.. Thx for sharing.. Form Egypt with love
I can only prepare this in my dream. If I made any attempt at it in real life, I would cry myself bitterly to death. It beats dreaming watching you though.
you killing me - vraiment Bruno ou tu vas chercher ces recettes - la meilleure est que je suis folle et je veux toujours essayer des nouveautes heureusement que tu es le seul que je suis autrement D...seul sait m avoir donne la benediction d un palais qui appprecie tes merveilles -
la phrase et la vidéo qui sort de nulle part à 7:38 suivi du petit regard ironique m'ont tué!!! XD XD XD "you made my day" comme on dit par chez vous! cheers
Je me disais, voilà une recette que je n'ai pas encore vu du chef Bruno, comment se fait t'il que je rate une recette pareille, mais je me suis rendu compte que ça vient d'être mis en ligne et dont je n'ai pas reçu la notification 😕(je n'en reçois plus ça fait un bon moment) mais en tout cas, ça me fait toujours plaisir de voir votre art. Much luck and success.
I've been watching your channel for several years now. And I can't quite put my finger on it, but you you look/ seem different. Anyways, this recipe is so beautiful and elegant. Masterful work!
Six 5-Michelin star experts also saw this video...and don't agree. Haaahaahahahahaaahh! No, really Bruno, your recipes are true work of art! I can almost taste them while you film them. But, I know, each one of them is probably about 5x better than anything I can daydream of!
Dear Bruno, I really like your channel, You are for me the best chef in the world.. Your recipes are for us chefs really a great support.. What can I say thank you so much for charing these fantastic recipes👍😊👌I am very greatful
The french are a whole level ahead of the world in terms of desserts
On vous défonce pas qu'en dessert, juste en cuisine tête au sol c'est tout.
@@sancutairesanuctuaire8795 vous avez la majorité des meilleurs plats ok ..mais vous n'êtes pas les meilleurs en tt dans la cuisine ...il y a d'autres pays qui ont des plats encore plus délicieux...et de plus il faut être modique
Many levels ahead about the entire gastronomy, actualy.
@@timoonn Not ahead the Japanese gastronomy, tho.
In terms of desserts Austrians are ahead not French !!! Even croissants it is an envention of an Austrian chef during the siege of Vienna by the Turks few centuries ago
Bruno - you are one inspired individual. This looks so delicate and delectable! You are such a Master! They should make films about you! Seriously! I've never had any quibble with TV chef's like Jamie Oliver or Gordon Ramsey but you put those guys to shame. How come they have this omnipotent persona and not you? You should be on billboards up and down the world! On TV screens 24/7 with a dedicated channel just for you! Your food is both accessible and sophisticated and the skill it takes to achieve it is nothing short miraculous! I bet you can see into the Matrix can't you!!?
I must say I make it a point of trying to do your dishes and that's great, but really what we all want is to be able to actually TASTE one of these wonderments you create for ourselves. Do you have a restaurant?
Unbelievable Bruno, really unbelievable. You are the Master!
TV chefs aren’t all bad, Ramsey for example has 3 Michelin stars. Jamie Oliver however has none, and fucked up our schools’ food. It’s a mix of incredible cooks and personalities that show producers like.
p
9
Bruno is amazing but he studied and worked many years as pastry chef. If you see him from the lense of chefs making video for home cooking it's always gonna be more impressive, but amongst other pastry chefs his skills are certainly still excellent but they don't stand out as much. Pastry is another world, it's not home cooking.
@@explosiverift2037 Trouble with Ramsey is that his belligerent attitude removes the entire point of cooking for me. I could forgive his outrage if he were saving a life, but to peddle his persona on TV....? No thank you.
@@RichardGDBaker Watch the Road Trip show thing with Gorban, Gino, and Fred. Gorodan is very chill there
Bruno, what I love about all of these videos, is how you break the recipes down into simple language. You anticipate the questions and give the answers at the same time. I especially like how you explain the "why" of things. Why you chill dough before rolling it out and the impact that action has, for example. And I really love the plating of the dishes you create. The presentation is so special. I finally understand what it takes to create a memorable meal, from the appetizer to dessert. Thank you :)
I see a lot of TH-cam chefs and most of their recipes are just homely. Doesn't mean it's bad, but it doesn't have the complexity or dedication like yours does. Their recipe are more for everyday average dinning experience, while yours are for fancy gourmet dinning. I really enjoy your video because there are not a lot of chef like you out there on TH-cam.
I want to eat it. I dont want to make it. lol
That's a good point😋
Same 😂
Maria Vang really
Oh my God Bruno! You deserve 4 Michelin stars 😊
Still waiting for your recipe book.
I'd buy that in a second
Yes Bruno. A cookbook please! It would sell like crazy
This is the best idea ever! what should we do so he will see this :D
Imagine if he would be a narrator to any crime thriller movie... It would be really sensation...
This Guy is to Food as Rembrandt is to Art. 7:42..was waiting for that..
lol same here
I went to Europe this June and got a chance to visit one of the best bakery in Marseille. Had this very dessert and just thought of your show. It was the reason why I chose it as well. I just have to set up a time to follow your recipe and just do it! May I make a special request to make some dessert or bakings w Rose water? I live in Portland, OR and there is a bakery who makes very good Rose water Croissant with freeze dried raspberry but the icing is too sweet for me. I also missed the Rose water Macaron in Marseille. They actually makes the cookie with rose flavor and fragrant! Merci Beaucoup! I wish you could start a business in Portland, OR after I read your business proposal! Best of wishes!
Katalina J merci!! I ll keep you posted ☀️
Bruno Albouze Thanks for yr reply! Best wishes!
Dear Bruno i love yout work......But...
PLEASE Stop posting new videos at the middle of night before my sleep time 😂💔
scarlatti222 it’ll help you sleep
wow one of the best yet, that chocolate work... fantastic.
To anyone watching this who has not yet made this dessert, believe me, it tastes better than it looks.
Made this a couple years ago when I was a pastry chef for a heliski lodge. They loved it!
*I am a huggeee fan of your channel ♡ most talented handsome chef evver !!*
Even though I could never replicate one of your recipes, it is so much fun to watch what you create. Thanks
This man always visits heaven after tasting his creation.
We love passion fruit curd, lemon curd and combined it with bavarois.
This video inspired me to make the most amazing dessert I've ever attempted last weekend. My family loved it.
I modified some elements (Lemon cremeux, and whipped rosewater ganache instead), and I definitely made some mistakes - didn't crush the cornflakes enough, and didn't process the praline enough. I think I tempered the chocolate properly, though the sheets were incredibly delicate and I broke many!
But it was delicious anyway. I think with more attempts and the right tools, I'd get better at it.
Thanks Bruno for your amazing content. I've been watching many of your videos in the last few weeks. Can't wait to try something else.
Jamie Oliver and Gordon Ramsey are both known as incredible chefs but the world rarely looks at the patissiers, those who specialize in pastries and desserts. There is no point in eating a wonderful and warm meal if you can't end it with an equally great cold dessert.
Masterful culinary skills aside, I get this tingling sensation every time I hear him speak
Wow! The reflection pool at the park is only of my favorite places in San Diego. Thanks again Bruno!
You just get better and better
What a f*cking fantastic era to live in where this kind of content is available FOR FRE :D
The restaurant I used to work out did a similar dessert. It was a pistachio joconde, set vanilla diplomat, mango gelee, pistachio white chocolate cremeux, an orange tuille, and finished buttermilk ice cream on top of brown butter crumble.
Not sure about which one is the hottest: Bruno or this dessert? Merci Bruno, c'est toujours merveilleux ce que tu fais!
I don't actually cook anything from your recipes haha just love to watch you make those delicious meals
The Wizard of Chocolate... I'm really impressed. Bravo, Maestro.
hey bruno this reciepe is awsome..... my mouth is drooling.... that means that it is fantastic when your mouth is drooling.... my mouth is drooling just to see it, i cant imagine that taste with matcha... its better to go and began to make one... thanks bruno karl from Malta...
Art. Every single time. Amazing!!
Waao chef I couldn't belive on my eyes it's mouthwatring dessert...👍
Pastry GOAT! No question.
Bonjour de l'Oregon. J'aime votre chaîne, continuez votre bon travail!
You are the most amazing pastry chef on TH-cam!
The best but most difficult to make until now chef. Please do more in the same level!!!
What you do is a true work of art! ❤️❤️❤️ I always enjoy your channel ❤️❤️❤️
We got pastries like that in Jersey ..Bruno is a genius he should be a cook for dignitaries.😍 Bless him Jesus. 👍
This is magnificent!!!! That feeling when you're trying to fry doughnuts correctlly, and watch other people doing such elegance😁
Complètement fou!! Tout semble si facile à faire, mais il y a tellement du temps derrière la fabrication...!! Merci de partager!
It feels like I am eating 5 sticks of butter listening to his voice, so greasy and melo
Honestly this was mesmerising to watch! Thank you :)
Le Schwarzenegger de la pâtisserie. On le dirait tout droit des années 90.
This is Awesome and I really don’t understand why got 35 people will unlike here ?
Bruno Albouze. C'est une symphonie de goûts et de couleurs. "ESPECTACULAR"
I made this it was sooo good, but so time consuming. Thank you for this recipe.
Je dors ❤ Merci because Chef Bruno!
Ur perfection has no words mashaAllah
a like for the word ( ما شاء الله )
Although I enjoyed this dessert and consider myself an iconoclast in the modern sense, it cannot be called a mille-feuille. The term "mille-feuille" inherently implies a dessert made with layered dough, specifically puff pastry, which is essential for achieving the signature "thousand layers". There is a reason puff pastry is traditionally used for mille-feuille. This dessert is unique in that it cannot be authentically replicated with any other type of dough, such as dacquoise or tart-based dough. Unfortunately, the name "mille-feuille" sticks in your head, but a thousand layers should truly mean a thousand layers. Thanks for sharing this recipe!
Hi, Bruno, your desserts look amazing!! I am currently studying Patisserie myself and your videos are really helping with studying patisserie for a graded exam i have coming up in late spring. Thanks again and please keep the videos coming they are prooving a great help :)
C'EST MERVEILLEUX ! Encore merci pour le partage de vos recettes !
Omggg. That looks so good. That's literally all of my favourite flavors combined in 1! Theres like no way I would make this....wish someone could make it for me. Want it do bad....☹☹ #sadlife
Like before I could even see but what a complication.. This awesome but what that little gold thing that you put it in the end? As usual one word perfection.. Thx for sharing.. Form Egypt with love
I can only prepare this in my dream. If I made any attempt at it in real life, I would cry myself bitterly to death. It beats dreaming watching you though.
Wow I really didn’t know people used acetate cels for culinary uses. Thought it was only for animation.. nice to know
you killing me - vraiment Bruno ou tu vas chercher ces recettes - la meilleure est que je suis folle et je veux toujours essayer des nouveautes heureusement que tu es le seul que je suis autrement D...seul sait m avoir donne la benediction d un palais qui appprecie tes merveilles -
Like before watch it😛😛 j’aime vos recettes
Amazing food... looks stunning and I bet it tastes as good as it looks. An artist.
You are the most.je regarde tes vidéos avec amour .merci
Bruno, you are a boss. Thanks for these amazing free videos.
That kitchen! That talent!
This dessert looks so delicious love it
Pure art. ❤
merci beaucoup je suis nul en anglais mais tu m'aide beaucoup
Best pastry chef on TH-cam
Muy lindo, Elegante y extraordinario la precentacion.
I love the little trailer in the begining with previous of every step!!
la phrase et la vidéo qui sort de nulle part à 7:38 suivi du petit regard ironique m'ont tué!!! XD XD XD "you made my day" comme on dit par chez vous! cheers
Monsieur Albouze,
A truly great blend of ingredients. Can´t wait to try myself :)
thank you!
Each and every recipe a masterpiece..
Je me disais, voilà une recette que je n'ai pas encore vu du chef Bruno, comment se fait t'il que je rate une recette pareille, mais je me suis rendu compte que ça vient d'être mis en ligne et dont je n'ai pas reçu la notification 😕(je n'en reçois plus ça fait un bon moment) mais en tout cas, ça me fait toujours plaisir de voir votre art. Much luck and success.
Spilendid.Bruno,du you have cooking books..?i dont like following recipes on internet.😁
Make something with chestnuts please
Bonjour Bruno, could you please make Plaisirs Sucrés? Merci beaucoup, love your videos and sense of humour!! 😆
i love your art work with food. you are a MASTER OF ALL... Love your channel
I love how he always chilling every thinggggg!! Delicacy need patience!
That's literally art. I'd buy your book
I have missed you!!! Lol love this dessert will definitely try it. I’m not a Matcha fan though maybe Mocha
ressemble au "plaisir sucré" de Ladurée, et OMG c'est succulent !
I click on Bruno just to hear him talk :)
yes I agree.
I love Bruno's recepeits but also it's his voice that I just LOVE ! to hear
Question is which word do you like to hear him say...? “Sugar, millimeter”?
I've been watching your channel for several years now. And I can't quite put my finger on it, but you you look/ seem different.
Anyways, this recipe is so beautiful and elegant. Masterful work!
this looks very advanced........ gonna find myself a nearby shop that sells it hehe
Sir you are awesome...... I have a cordial request to you.... Sir please can you share Korean butter cream recipe..... Please please please
This is my favourite one!! I loved what you said about the emotions and heart!! Ever so true.
Six 5-Michelin star experts also saw this video...and don't agree. Haaahaahahahahaaahh! No, really Bruno, your recipes are true work of art! I can almost taste them while you film them. But, I know, each one of them is probably about 5x better than anything I can daydream of!
This is rocket science desserting...you mind if I just make cookies instead?
It has to be the best selling really un believable
So amazing...so good...so taseted...so yummmy...hope that i could put in my mouth one day.Strong Eva xxxxx
7:40 Balboa Park, San Diego! I would go to a restaurant just to have this dessert!
ddoyle11 indeed😉.. unfortunately no such desserts around here😩
Then please create one!
Are you a chef or a pattisier? You are a master for sure!
Beautiful knife set!
You are really master dessert. Awesome
Dear Bruno, I really like your channel, You are for me the best chef in the world.. Your recipes are for us chefs really a great support.. What can I say thank you so much for charing these fantastic recipes👍😊👌I am very greatful
Wonderful! Thank you very much.
Very beautiful dessert 🍮 😍😋👍
Saw this on the website, been waiting to get the recipe/video!!
I heard you 🤗
That looks so amazing!
Now this is incredible.
Beautiful! Where we could buy this? And how much?
This looks amazing.
I've always like how dramatic you were while baking lol
Bruno, your food is as much art as it is tasty 😋