yay!! Bruno. I'm sure your kitchen has the most incredible Christmas scents with the Pain d'épices 💖 And how come you're forgetting about the Celsius degrees?!! Bruno. please never do that... Will never forgive you if you get ride of the metric system, you have fans all over the world! ... Merci de tout mon cœur Chef! tu es vraiment LE meilleur.
Bruno, I don't comment on many youtube videos, but I've got to say, I'm glad you make these videos for your channel. Every one of them is fun to watch, and everything comes out looking so professional. Great job, and thanks for coming back to make your videos despite your busy life and career.
Bonjour, je suis un jeune cuisinier de Montréal. Je trouve vos vidéos extrêmement instructifs et intéressants. Je serais curieux de connaître vos secrets et conseils pour réussir un boudin noir.
Thank you chef for this beautiful recipe. I am making it for my dad, a memory of his passing on Day of the Dead. He loved spiced cakes/breads. Many thanks.
Your channel is superb!!! You definitely deserve more subscription. I think the reason that you haven't got to 1M is most of your foods require lots of skills to make but most of the people want easy foods like other popular channels. I personally love your channel the most. I like how your recipe came out perfect every time and I like the way you present it like arts. Keep up the great work Bruno!!!
Chef, I just noticed that your movement become quicker in your recent videos,. It just shows that you're back in a professional kitchen. I love working and have much respect with Chefs like you, funny but strict. That would be a fun kitchen unlike other Chefs who shouts at people.
I like the real time narrative in this video instead of the voice over narrative. It looks more natural. Either way, another great video and recipe. Glad you're back...at least for the moment.
Je viens de comprendre pour la tranche d'orange confite... J'ai en réserve des morceaux de zestes que vous nous avez fait faire, ça doit être la même chose, en tout cas c'est une piste. Merci pour votre recette et votre choix d'épices : j'ai confiance 😂
I noticed that there's less narration on this video and when you were done with the live vocal introduction, I was a bit weirded out when you're still doing the instructions live rather than the usual narration lol. Good video!
Salut Bruno ! Je suis français et tes vidéos et recettes sont d'une rare qualité ! Personne ne fait l'équivalent en France ! Alors serait-il possible d'avoir plus de vidéos en français s'il te plaît ???
Looks delish, how long does it last? does it need to be refrigerated? I am asking because you said it tastes better if prepared in advance... Thanks so much!
Bonsoir Monsieur vos recettes sont digne de chefs étoilé dans le domaine de la pâtisserie fine et de luxe pourquoi vous ne traduisez pas en français pour qu'on puisse vous suivre et aussi de partagé avec nous les ustensile de pâtisserie pour qu'on puisse aussi réussir vos recettes vous donnez les détails et les astuces mais malheureusement on comprend pas tout we are not very good in english malgré que vous réalisez des recettes de gâteaux français de grande renommée et connue a l'échelle international please nous avons une passion pour la pâtisserie et on aimerait que vous traduisez certaines recettes thanks to share
I tried making this bread but it didn't rise much. Came out very dense; heavy. Could only find dark rye. Would this make a difference? It did taste really good though!
Chef Bruno. Would you say the star anise is absolutely essential? I'm not a fan of anise and wonder if it would be incomplete without it. Merci Beaucoup!
Aww yeah. Hows work at the restaurant? Was a waiter-cashier-dishwasher for a short while after high school. Didnt last more than 5 months, partly also due to starting pre university. Pretty intense business
ShitIsReal Oh please, do you honestly think people are that smart? I've been in the industry for almost 20 years and at least once a day someone tries eating something that they shouldn't.
You have to be the easiest channel to binge watch. Every one of your videos is extremely entertaining. One of the best on TH-cam
yay!! Bruno. I'm sure your kitchen has the most incredible Christmas scents with the Pain d'épices 💖 And how come you're forgetting about the Celsius degrees?!! Bruno. please never do that... Will never forgive you if you get ride of the metric system, you have fans all over the world! ... Merci de tout mon cœur Chef! tu es vraiment LE meilleur.
Bruno, I don't comment on many youtube videos, but I've got to say, I'm glad you make these videos for your channel. Every one of them is fun to watch, and everything comes out looking so professional. Great job, and thanks for coming back to make your videos despite your busy life and career.
The funny outtakes always make me laugh. Thank you for mixing lighthearted comedy with such delightful recipes. I am a big fan!
Bonjour, je suis un jeune cuisinier de Montréal. Je trouve vos vidéos extrêmement instructifs et intéressants. Je serais curieux de connaître vos secrets et conseils pour réussir un boudin noir.
Super idée ! Moi aussi
Thank you chef for this beautiful recipe. I am making it for my dad, a memory of his passing on Day of the Dead. He loved spiced cakes/breads. Many thanks.
That actually made me laughed when the sliced break fell in the intro. XD
amanda foster YEAH ME TOO, BECAUSE HE IS SO PERFECT!
Bruno, can you make a pavlova?
Wonderful! My house smells like a French pattiserie 🥰🥰🥰🥰
Looks delicious, can you please make french toast, i know your recipe would be definitely the best. Thanks
The perfect last video before I go to bed! Thanks! ❤︎
Your channel is superb!!! You definitely deserve more subscription. I think the reason that you haven't got to 1M is most of your foods require lots of skills to make but most of the people want easy foods like other popular channels. I personally love your channel the most. I like how your recipe came out perfect every time and I like the way you present it like arts. Keep up the great work Bruno!!!
Chef, I just noticed that your movement become quicker in your recent videos,. It just shows that you're back in a professional kitchen. I love working and have much respect with Chefs like you, funny but strict. That would be a fun kitchen unlike other Chefs who shouts at people.
I like the real time narrative in this video instead of the voice over narrative. It looks more natural. Either way, another great video and recipe. Glad you're back...at least for the moment.
Hi, many recipes for this bread use baking soda, but you use baking powder. Can you tell me why?
I bet your house smells so lovely after baking that bread
Looks delicious😆
pouvez vous svp me dire qu'elles sont les épices que vous avez utilisé ?! :) merci
You are a super star! Thank you for sharing your art with us👍
Bruno You are crazyyyy and I love it
sometimes
Je viens de comprendre pour la tranche d'orange confite... J'ai en réserve des morceaux de zestes que vous nous avez fait faire, ça doit être la même chose, en tout cas c'est une piste. Merci pour votre recette et votre choix d'épices : j'ai confiance 😂
This is amazing with walnuts added as well.
My goodness that spiced bread looks fabulous I love it. Thank you Bruno
Merci Bruno pour cette recette, je vais la tester ce week-end ! A quand un livre de recettes ? Je l'achèterais les yeux fermés ! Bonne continuation.
Loved the background music in this!
another one? Bruno albouze you are on a roll!!!
I thought the same! SO pleasantly surprised to see this Bruno!!
speechless I can't wait to try it, the smell of cinnamon mmmmm!💜💛💜💛
i'd love if you made a chiboust (sp?) tart :)
keep doing what you do, you're 100xs better than any youtube cooking personality
Fall asleep with that beautiful spicy bread;)
you can wake up with too ;)
I will try to make one for Christmas !! Thanks.
gracias por tus recetas....intento traducir , soy de España.
YUM! I can't wait to try this as soon as I make or buy some candied orange peel, I love spice bread!
Will definitely be trying this!
Magnifique comme pour toutes vos recettes !
this bread was awesome and so tasty!
I noticed that there's less narration on this video and when you were done with the live vocal introduction, I was a bit weirded out when you're still doing the instructions live rather than the usual narration lol. Good video!
Oh my heart. Bruno is the best
Can I please be your assistant someday? So that I could taste the incredible dishes you make 😄
BTW, how to make the orange garnish?
Thanks.
oh lala ca me fait rappeler mon adolescence quand je preparais le pain d épices durant un w-end d automne, merci pour ce partage cool!!!
Salut Bruno ! Je suis français et tes vidéos et recettes sont d'une rare qualité ! Personne ne fait l'équivalent en France ! Alors serait-il possible d'avoir plus de vidéos en français s'il te plaît ???
Merci beaucoup!... il faudrait que je refasse une chaine complètement en Français avec site internet etc...ce n'est pas a l'ordre du jour
Bon, moi j'ai proposé mes services pour traduire les recettes... Je dis ça je dis rien 😊
Looks delish, how long does it last? does it need to be refrigerated? I am asking because you said it tastes better if prepared in advance... Thanks so much!
merveilleux ! je vais l'essayer ce wek end.
merci ★★★★★
Thank you for recipeees😍 love youuu! ☺️❤️
Wow!! Fabulous! Just like you!! You are my culinary Dali lama!!!!!
Namaste
I can't wait to try this, it looks so delicious!
Excellent chef ! Comme d'habitude !
Bonsoir Monsieur vos recettes sont digne de chefs étoilé dans le domaine de la pâtisserie fine et de luxe pourquoi vous ne traduisez pas en français pour qu'on puisse vous suivre et aussi de partagé avec nous les ustensile de pâtisserie pour qu'on puisse aussi réussir vos recettes vous donnez les détails et les astuces mais malheureusement on comprend pas tout we are not very good in english malgré que vous réalisez des recettes de gâteaux français de grande renommée et connue a l'échelle international please nous avons une passion pour la pâtisserie et on aimerait que vous traduisez certaines recettes thanks to share
I tried making this bread but it didn't rise much. Came out very dense; heavy. Could only find dark rye. Would this make a difference? It did taste really good though!
mine too! but i added about 1/2 a cup of vegetable oil and it came out perfect
Pain d'épices usually is not very light
Will make for Thanksgiving :)
Bruno you should do a "draw my life" because your life sounds interesting if you grew up in a French village
delicious 🌼😃🍞
@Bruno Albouze Thanks for taking the time to make these videos even though you're working in a restaurant again. I liked the outtakes at the end!
l love this recipe it is really to warm up our body. ^.^
Bruno! Do you have a "french" silk pie recipe?
Oh my .. just amazing Thank you
toujours au top chef merci!!!!!!!!!!!!
looks fabulous and delicious
Oh ,it looks taste. 😃😍
Wow you're bread looks amazing 😉
Beautiful!!!How did you make the orange garnish?? so beautiful!!!
C'est vrai ça ! Ce n'est pas dans la recette de votre site
Hello Chef, une recette de Nougats serait bien... Tout dépends de vos disponibilités ✌
Looks so awesome!! delicious!!! love it! how you make the garnish? the orange? Thanks for amazing videos and recipes!!
Hello Chef, vous pouvez faire des "Cronuts" si vous connaissez... Moitié Beignets, moitié Croissants. Enjoy XD
welcome again wonderful recepy ..I'm from Iraq
I wish it had more in common with the Spice Girls ;) Great recipe, thanks again!!!
J'aime vraiment pain d'épices mais malheureusement pas avec la saveur d'orange. Pouces vers le haut pour cette recette. bisou. ^^
Hey Bruno, what brand of mixer are you using
top chef😍😍😍
expectacular eres increible, gracias
Search the internet high and low: there is only one Bruno! Everything you make is so incredibly Beautiful! Spice Girls?? LOL!
You are such a delightful person :-))
This recipe reminds me a lot of the Dutch "kruidenkoek"
looks great, but what kind of glaze did you put on it Please? I know you said it in french but I speek french lol
"It's christmas every day in my kitchen"
Really??? .__. I'd love to be there T_T
You are the real deal from simple to magnificent you show just how it's done and make it so enjoyable. Yum yum very spicy
Bruno, you a r e incredible!!!
love it 💙
hmmm I can smell it from here!
Chef Bruno. Would you say the star anise is absolutely essential? I'm not a fan of anise and wonder if it would be incomplete without it. Merci Beaucoup!
there is no star anis in this recipe but anis powder. You can skip it if you dont like it though
Thank you, chef.
i got a mini heart-attack when the bread dropped @@
how did you make that beautiful orange ? :0
Aww yeah. Hows work at the restaurant? Was a waiter-cashier-dishwasher for a short while after high school. Didnt last more than 5 months, partly also due to starting pre university. Pretty intense business
You're brilliant :)
hello bruno it looks tasty thank you for the recipe im trying it surely ..i was just asking how many eggs did you use ..merci et salut
2 !!!!
Thank you
🎩
!!!!!!!!!!❤️❤️❤️❤️❤️❤️❤️
Is it from the South looks interesting.
Bruno! Thank you for sharing this delicious video.
What is the name of your restaurant?
Your content is very much appreciated. Blessings ChefMike
delicious😉
Can you plz make shtollen
Un petit salut depuis Barcelona. Tjts aussi real cooking channel;
Amazing!
No oil ?
Hey, welcome back!
i love you Bruno xx
welcome back!
m-h-h-h-h-h ... !
wow so good and beautiful
I thought you didn't waste food :'(
never do
It's bad practice to garnish with something that you can't eat, like star anise pods, or whole cinnamon.
It is better practice to eat whats edible indeed
You just have to take it off, it's not like it was in the bread...
ShitIsReal
Oh please, do you honestly think people are that smart?
I've been in the industry for almost 20 years and at least once a day someone tries eating something that they shouldn't.
That's one of the main reason why people get divorced - someone's got to eat this damn wedding couple made of plastic stuck on top of the wedding cake
I bet your life is so fun being so negative.