Don't you ever change man. Keep on making this amazing show. You might be tired of hearing this, but there's no one else out there with your talent and experience that shares his love by making such amazing videos. Just spectacular.
Bruno, I just watched 20 seconds and was more than enough. Do you have extra room I can rent? Seriously, man, you are incredible! keep posting. Thank you so much!
Good morning, Mr Albouze, I just wanted to thank you from the bottom of my heart for sharing your talent with us, you've showed us so much through the years and I've learnt a lot from you, I feel like your my mentor even thought we've never met before, your receipies are genuine and your manner in which you explain and present your food is just brilliant, you SIR are the REAL DEAL and deserve much more subscribers, there is no other cooking channel like yours on TH-cam, your the best, Thank you.
I made this and while it seems it would be too rich with all that cream, it is in fact most delightful. It requires many different pastry skills and I received very high praise on the taste from everyone who tried it. Worth the effort.
Probably watched this 20 times in 2 days. I've got tart cases and other bits just need to get ingredients tomorrow. It will be the feeling I had as a child at xmas when I actually have all ingredients on the kitchen side and start to make this. Very excited. 💪
Bruno, your passion for cooking and baking is incredible! Thank you for maintaining such a wholesome, educational channel for so long. You are amazing and an inspiration.
Bruno albouze le talent a l'état pur , félicitations pour toutes ces recettes , le manque de matériel ne me permet pas de toutes les réaliser mais dès que je pourrai me le permettre j'y prendrai un réel plaisir à les reproduire , impressionner et les faire déguster à mes proches . Merci
Bruno ~ wow!!! Every last detail is done so lovingly! Thank you for including the shortcut ingredients right on this page. Makes it even quicker to make this recipe. You’re my hero seriously! All you do?!?! I pray you receive tremendous blessings!!!
Hello, i'm student from Indonesian Tourism Academy of Chef School programs want to say Thank you for making this video. I use your recipe for my final exam. I'm so thankful. keep making something beautiful and delicious
You should do a Q&A video!! Talk about things like where you were born, your training, your first cooking job, and if you’ve ever had any failures in the kitchen! I’m sure we would all love to know more about the mysterious man behind the pastry!
C’est le genre de pâtisserie qu’on n’ose pas entamer tellement c’est beau 😍 ! La cuisine et en particulier la pâtisserie est devenue un véritable art et donc demande une dose de talent; allié à la technique c’est vraiment magnifique ! 👏
Kitchen Sorcerer Supreme! Bruno - you are incredible! Thank you so much for sharing your skills and presenting them in such a clear and definitive way. Excellent production Bruno and wonderful food. Thanks.
C'est beau Bruno c'est beeeeaaaaau, vraiment je rêve de goûter à un nombre de tes desserts t'as pas idée haha ! Et par pitié ne t'arrête jamais de nous régaler avec tes vidéos :D ! "A HELL of an underated chef and cooking channel right here, french pastry and everything else cooking wise as it's finnest !"
I am obsessed with your channel! Thank you so much for sharing these amazing recipes with us! Was wondering if you could one day make a video to show us how to make a tarte à la rhubarbe? Keep up with these fantastic videos! ☺️😍
Made this!! Sooo soo yummy! Yes it is very time consuming but man it’s worth it! About ti make it again for my bday treat 💗 thank you Bruno! That next level chef! 👍🏻😎
Thank you so so much for going to the trouble of putting the recipes also in metric (I live in UK, we don't do cups o:) so big thanks ) .... Love your channel Bruno, you're an amazing talent, thank you for sharing with us. Much love, Wales, UK x
I’m doing keto right now. And I am so torn between staying on track and just saying F THIS and making this very recipe and eating literally every one of them. This looks SO GOOD.
Hi Cheff. I just love to watch your recepies especially when you drop your dessert spoon after tasting your creations. I’ve tried that many times😂just let me know which decorating tip you used on the end. Thank you
2:05 Hey Bruno! Following your directions exactly on your other recipes have never led me astray, however, the Glad "microwave safe" plastic wrap I used melted straight into my tartlet shells. I suggest you drop something into the video description saying that wax paper can be used instead
Cut oversized parchment circles, make diagonal slits down to the base, they’ll fold together at the edges and then put your pie weights inside. Yeah..no plastic..
My wife watched 3 seconds and went to the kitchen for muffins i baked yesterday. I have to be honest with You Bruno, I'd pressed like button even before i started watchnig. Can't go wrong. Plus we can't watch your videos being hungry. It's bad for health :D
What can i say Mr.Albouze I made burger buns outstanding Vienna bread outstanding eclairs outstanding and yes i did buy the eclair matt works a treat pizza dough fantastic ravioli great and many more, i want to thank you for elevating my home cooking much love..... Joe..
Don't you ever change man. Keep on making this amazing show. You might be tired of hearing this, but there's no one else out there with your talent and experience that shares his love by making such amazing videos. Just spectacular.
🌹
Not too mention the Nerver ending passion and enthusiasm with which he comes up with these beauties
Best cooking channel on TH-cam
vedant newatia now all he needs to do is take requests from his admiring fans once in awhile.... 🤔🤔🤔🤔
HE needs more subscribers
I agree 150%
No doubt
I’m Professional Pastry Chef for nearly 40 years... I just watch Burno listen to his voice! 🙄
Bruno, I just watched 20 seconds and was more than enough. Do you have extra room I can rent? Seriously, man, you are incredible! keep posting. Thank you so much!
Svp tu peu nous montre la recette en francais si possible ... je trouve une deficulté de comprendre tout les mots ...merci😍
Good morning, Mr Albouze, I just wanted to thank you from the bottom of my heart for sharing your talent with us, you've showed us so much through the years and I've learnt a lot from you, I feel like your my mentor even thought we've never met before, your receipies are genuine and your manner in which you explain and present your food is just brilliant, you SIR are the REAL DEAL and deserve much more subscribers, there is no other cooking channel like yours on TH-cam, your the best, Thank you.
I made this and while it seems it would be too rich with all that cream, it is in fact most delightful. It requires many different pastry skills and I received very high praise on the taste from everyone who tried it. Worth the effort.
Bruno you are an absolute legend untouchable on TH-cam 👨🏻🍳👍🏻
The best of all cooking channels
*I've never been this early and I dont regret it*
@ahmet faruk Altundal lol not that kind of joke but thanks for making my day.🤣
What a gem this guy is. Pls never stop.
Bruno you made the best cooking channel on YT , Continue c'est un plaisir de suivre tes recette.
Absolutely perfect. You deserve a round of applause.
Hi Bruno!! I made your cranberry, cherry pistachio cookies!! Soooo good! I I used a strawberry amaretto jam only difference, love your channel!
Omg this is you man i love you🤩🤩🤩
Amazing as always, and much thanks for adding the ingredients list in the description
Probably watched this 20 times in 2 days. I've got tart cases and other bits just need to get ingredients tomorrow. It will be the feeling I had as a child at xmas when I actually have all ingredients on the kitchen side and start to make this. Very excited. 💪
Bruno, your passion for cooking and baking is incredible! Thank you for maintaining such a wholesome, educational channel for so long. You are amazing and an inspiration.
Bruno albouze le talent a l'état pur , félicitations pour toutes ces recettes , le manque de matériel ne me permet pas de toutes les réaliser mais dès que je pourrai me le permettre j'y prendrai un réel plaisir à les reproduire , impressionner et les faire déguster à mes proches . Merci
that is just amazing, decadent, lush, fabulous, incredible
Bruno ~ wow!!! Every last detail is done so lovingly! Thank you for including the shortcut ingredients right on this page. Makes it even quicker to make this recipe.
You’re my hero seriously! All you do?!?! I pray you receive tremendous blessings!!!
Hello, i'm student from Indonesian Tourism Academy of Chef School programs want to say Thank you for making this video. I use your recipe for my final exam. I'm so thankful. keep making something beautiful and delicious
I made these this weekend to take to a family meal. They are so chocolaty and delicious! Everyone loved them! Thank you for all the great recipes!
Hi can you please give me the full recipe cuz i cant find it on the site❤
You should do a Q&A video!! Talk about things like where you were born, your training, your first cooking job, and if you’ve ever had any failures in the kitchen! I’m sure we would all love to know more about the mysterious man behind the pastry!
Noah Everett done on my bio☺️
OMG, every thing you make looks as good (if not better) than the apple upside down pie, hehe it was to die for!!!
C’est le genre de pâtisserie qu’on n’ose pas entamer tellement c’est beau 😍 !
La cuisine et en particulier la pâtisserie est devenue un véritable art et donc demande une dose de talent; allié à la technique c’est vraiment magnifique ! 👏
TH-cams best kept secret..... still don't understand how you don't have 15 million plus subscribers....keep doing what you ....love from Botswana
Kitchen Sorcerer Supreme! Bruno - you are incredible! Thank you so much for sharing your skills and presenting them in such a clear and definitive way. Excellent production Bruno and wonderful food. Thanks.
Fantastic colors of the cake. From deep brown to light brown
🌹 🌹 🌹
Simply gorgeous. Thank you so much, Bruno.
As always, amazing! 😍❤️
Bruno I followed you for long time and I have to say everything you make is Amazing! Thanks for sharing your knowledge 🙏
I cannot stop watching your creations... 😍
C'est beau Bruno c'est beeeeaaaaau, vraiment je rêve de goûter à un nombre de tes desserts t'as pas idée haha ! Et par pitié ne t'arrête jamais de nous régaler avec tes vidéos :D ! "A HELL of an underated chef and cooking channel right here, french pastry and everything else cooking wise as it's finnest !"
you should have more views this is culinary magic.
Beautiful I would and be in heaven. But not only are an inspiring chef but you are whisking and filming wow 😮
I am obsessed with your channel! Thank you so much for sharing these amazing recipes with us! Was wondering if you could one day make a video to show us how to make a tarte à la rhubarbe? Keep up with these fantastic videos! ☺️😍
I made this. Best dessert ever.
There's no Pastry you can't make ,beautiful Tartlets ,like a Symphony ...really Awesome 😊😊
Wow!
I think this will be my first attempt for dessert when my kitchen gets finished!
Just beautiful Bruno!
Oh man, this looks too good!
Congrats on 600k subscribers!
Almost 1 Billion!
Thanks for another lovely dessert recipe, Bruno!
This man deserves more subscribers
Hello from Ukraine. Desserts are just a work of art.
@@ernestscribbler2294 Дякую.
Clicked the like button before the video even started
Ditto.... Me too, he's amazing
You are always my idol 😍😍😍 Whatever you do its just so healing to watch 👍🏻👍🏻👍🏻
Love seeing how you make your videos. Very dextrous not just a creative chef.
Comment y résister pendant ce ramadan, merci encore et toujours 😎😍😂👍
Made this!! Sooo soo yummy! Yes it is very time consuming but man it’s worth it! About ti make it again for my bday treat 💗 thank you Bruno! That next level chef! 👍🏻😎
I don't know if perfection exists, but all your recipes are perfect *-*.
Thank you so so much for going to the trouble of putting the recipes also in metric (I live in UK, we don't do cups o:) so big thanks ) .... Love your channel Bruno, you're an amazing talent, thank you for sharing with us. Much love, Wales, UK x
Bruno is a legend.
600k Bruno 🤘🏻👏🏻 well done mate
Very beautiful tartlets my friend You are an artist my friend Thanks a lot for this video recipe And hello from FRANCE my friend ! 🍄💖🍚🍄💖💖🍚🍄💖🍚😍🍄💖🍚🍎
Thank you for this excellent tutorial!!!!!
Thsnks for share all this recipes!
Tres belles tartelettes, travail très raffiné bravo merci ❤
You are Superb... talent, charm and sassy... go Bruno! ♥♥♥
Special thanks for writing the recipe here.
If you made it can you plz give me the recipe in cups or grams
You've inspired me to become a home pastry chef at age 43!
I’m doing keto right now. And I am so torn between staying on track and just saying F THIS and making this very recipe and eating literally every one of them. This looks SO GOOD.
Love your content, accent and recipes!! French and Italian food are amazing 🤤. And let me tell you, your eyes are gorgeous 😍🥰🥰.
I love this .your recipes are amazing .thank you. God bless you bruno❤
Very happy to have found your channel insane patisserie videos. Thank you
Thanks Bruno! It looks awesome. What are the sizes of your tart rings and round cutter?
Another showstopper... Bruno, you are great!
Yummy desert choco&caramel.
From Egypt...love your sweets❤
Thank you so much 💐
Does anybody know where these tart molds come from and what size they are Thank you
When Angels cook 👼👼👼
Thank god for posting the recipe too.
Hi Cheff. I just love to watch your recepies especially when you drop your dessert spoon after tasting your creations. I’ve tried that many times😂just let me know which decorating tip you used on the end. Thank you
There is more chocolate then in chocolate itself!!!
Amazing recipe for delicious 😋😋😋😋😊
روعة شاف
Can I substitute heavy cream/milk to a coconut milk or oat milk? What would you reccomend?
WOW J'ADORE MERCI BCP
Hi Bruno, always enjoy watching your channel. Could you please tell me what piping tip you use for the decoration?
I’m choked with tears right now
This is really good!! Love it
So elegant
you must have millions subscribers, you are creative I 👍
🌹
I can't stop watching your videos. Fantastique !
Bravo chef👌 vraiment délicieux 🤩
You are the best!!! Thank you for sharing ❤️
2:05 Hey Bruno! Following your directions exactly on your other recipes have never led me astray, however, the Glad "microwave safe" plastic wrap I used melted straight into my tartlet shells. I suggest you drop something into the video description saying that wax paper can be used instead
Cut oversized parchment circles, make diagonal slits down to the base, they’ll fold together at the edges and then put your pie weights inside. Yeah..no plastic..
Hello Bruno, can we use "sucre glace" to make caramel? Thanks, great video as usual.
yes you can
Awesome like always 👍
Wow awesome delicious sweet chocolates caramel tartlet recipe
Wow!! I want some !!! 😋😋
I just checked out Brunoalbouze.com , there is a search bar for the recipes, Im really happy
Can you please also sharing the brand of you ring mould
and which popping tip are you using ?
My wife watched 3 seconds and went to the kitchen for muffins i baked yesterday. I have to be honest with You Bruno, I'd pressed like button even before i started watchnig. Can't go wrong. Plus we can't watch your videos being hungry. It's bad for health :D
easy-peasy! looks good and when i was in japan, the market i was in had a pastry section and i picked up the st. honore tip from there lol
Do you think this is enough for 1 9 inch tart? I think I may have to scale up a little.
What can i say Mr.Albouze
I made burger buns outstanding
Vienna bread outstanding
eclairs outstanding and yes i did buy the eclair matt works a treat
pizza dough fantastic
ravioli great and many more, i want to thank you for elevating my home cooking
much love.....
Joe..
Thank you 🤗
Love love love your videos! I love remaking them. One question what are you using to spray your coca butter into your sweets ?
Airbrush
Can you please tell what size and type of piping nozzle you used?. Thanks
Basic St Honoré decorating tip
You are one amazing chef I love every thing make 😉👍🏻❤️👏🏻👏🏻
يا الله .كيف يمكنني تحمل هذا اللعاب مع الكراميل والشكلاطة و انا على صيام . هههههههههه شكرا انه شهي