Thanks for sharing your absolutely precise handling of dough techniques!!! I always love learning from you as you explain everything you do very well!! I am recovering from injuring both my hands at work so I got so say I am a liitle Jealous and Insecure that you know how to manipulate dough so well!!! Plz Nourish Your Soul while being in your kitchen playground!!!!
Can always learn a lot from watching your videos chef bruno. The extra tips you give throughout the demo are really helpful to weekend bakers like me. 😊 Thx.
Just my opinion, everyone who makes bread should learn first by hand, I did this for over a year before I got a mixer and like Bruno says there is a tactile pleasure, you really " get in touch " (no pun intended) with the dough I feel it kind of adds your love to the bread and after awhile you "know " when you have kneaded enough. I still knead by hand if I'm in no rush.
God bless those hands! They are perfect as a previse machine, yet with art! Thank u chef Bruno this was epic! I am guessing I can replace the dough with puff pastry for a quickie!
Thanks chef! It is warm here in Dubai and it is so hard to work with this dough! It melts very quickly and I couldn't make your croissants at home, I shall try again
It is !!! i made this blog.giallozafferano.it/cottosfornato/crispy-roll-al-pomodoro/ in my italian foodblog, on the sidebar it could be translate in other language, is Bruno my ispiration for that ! have a nice sunday :)
+willsturner We have a recipe in France called kouign aman, it comes from Brittany. There's no cinnamon in it but plenty butter and sugar. Kouign aman is a breton word for butter cake and it looks like a very fatty and buttery caramel croissant, it's absolutely delicious.
Hey Bruno, amazing video as usual. I couldn't find the recipe on your website. I'm guessing I should give you some time lol. Is there going to be the recipe for the tapenade as well?
Bonjour chef, à chaque fois c'est un plaisir de voir vos recettes. Vous pourriez un de ces jours nous faire un kouign aman? je pense que ça plairait beaucoup à nos amis anglophones. Merci :)
Can't forget that sideboob slow-mo
Thanks for sharing your absolutely precise handling of dough techniques!!! I always love learning from you as you explain everything you do very well!! I am recovering from injuring both my hands at work so I got so say I am a liitle Jealous and Insecure that you know how to manipulate dough so well!!! Plz Nourish Your Soul while being in your kitchen playground!!!!
0:41 it isn't my dough that's rising! Paris has some lovely views!
I'm so glad I found this channel. I'm learning so much watching your videos.
when chef Bruno talked about the "tactile pleasure in kneading bread by hand" I thought about the girl at 0:41
+CoCoNU773R that dough!
Oh yeah....tactile pleasure, indeed.
Mr. Albouze, you can have the dough, I’ll take the girl!
Can always learn a lot from watching your videos chef bruno. The extra tips you give throughout the demo are really helpful to weekend bakers like me. 😊 Thx.
Man! That's a lot of works. I probably will need to put reminders in my calendar to take out the dough the next day.
Very sophisticated and classy, as always 👌👏
Just my opinion, everyone who makes bread should learn first by hand, I did this for over a year before I got a mixer and like Bruno says there is a tactile pleasure, you really " get in touch " (no pun intended) with the dough I feel it kind of adds your love to the bread and after awhile you "know " when you have kneaded enough. I still knead by hand if I'm in no rush.
OMG Chef! Stop the MADNESS! Can't wait to try this! Love olives and hot bread? OMG!
God bless those hands! They are perfect as a previse machine, yet with art! Thank u chef Bruno this was epic! I am guessing I can replace the dough with puff pastry for a quickie!
+Mohammad Rayyan yes you can but it'll be too fatty
Thanks chef! It is warm here in Dubai and it is so hard to work with this dough! It melts very quickly and I couldn't make your croissants at home, I shall try again
+Mohammad Rayyan ههههههههههههههههههههههه حتى فالطبخ احصل عرب
Bruno, everything you make looks so good, especially all your breads. Thank you for all your videos :-)
i think Bruno's wanted by french cooking mafia for giving away too many cooking secrets .. hahahaash Brunos for best director for coming up OSCARS :)
@Bruno Albouz i dont how to thank you for your tips and tricks in making all kind of pastry helped alot ..bless you
that crunchy sound was crazy at the end.
He's an artist I swear
Insanely crispy. Love it! Thanks for sharing.
Thanks Bruno! Love olives.
If you want square corners, roll from the center or near center out to the corner..it works like magic!
Yummy! He never ceases to amaze me.
First time in this channel. I don't know how to describe what the experience was like.
+Sir Orlando De Corsica :)
Nice
This is food on another level! :D
omg it looks extra complicated! but bravo, that's why people admire such work )
looks really tasty.great dinner party tips.thank you for sharing.
It is !!! i made this blog.giallozafferano.it/cottosfornato/crispy-roll-al-pomodoro/ in my italian foodblog, on the sidebar it could be translate in other language, is Bruno my ispiration for that ! have a nice sunday :)
God bless you ... I enjoy and I see you and delight , including longer .... continued wonderful your art ... one of your fans from Saudi Arabia
Like a brioche feuilletée! Very versatile that dough.
you are amazing!!i am impressed that you knew Kalamata!i am from kalamata and we have the best olive oil !!!i am a big fan of you!!!
This is freaking fantastic
These look heavenly
Bruno you are a wizard and highly gifted with what you do. Those look epic ! How wonderful would those taste. Deelish
i would like to make a sweet version of these with cinnamon sugar in them instead of the olive paste. Can I just omit the salt and add in more sugar?
+willsturner We have a recipe in France called kouign aman, it comes from Brittany. There's no cinnamon in it but plenty butter and sugar. Kouign aman is a breton word for butter cake and it looks like a very fatty and buttery caramel croissant, it's absolutely delicious.
J'aime bien quand Bruno donne la fessée à la "dough" !!
Bravo Bruno! vive la France!!!
this is perfection
Agreed :)
Ooo looks great! thnx for the recipe : )
Agreed :)
Amazing work as always! I had a question have you ever made a nice dish and no one ate it?
Wow des mains de fée merci du partage
Oh my god it looks delicious! :D
Looks amazing :)
"I gotta tell you: there is a certain tactile pleasure in kneading bread. Oh yeah baby!" you man are crazy! :)
+Robert Tatar just French ;)
You are magician!
Is it the dough same like croissant? So no need to roll out butter slab. Interesting technique.
You could supposedly substitute a paste of semi dried tomatoes and one or two anchovies as a worthy replacement to the olives.
Brunooooooo, eu amooooooo suas receitas e maneira que as prepara. Você é muito veio de vida e engraçado 😁 .
Beijo 😘 do Brasil 🇧🇷
me encantan tus recetas que lastima que no los puedo ver en español.
wow it is yummy i will try thank you for sharing:)
Could you make a Tarte Flambee sometimes? :3
That would be awesome!
Oh...I can just taste the crunchy, olive oil infused surface just before I crash thru it to the warm flaky buttery center.
OMG I cannot knead this dough by my hands 😂 Can i use mixer? I love your recipes Bruno 👍 Amazing Chef
+Farah Sd sure; 3 min in low speed, 5 in second..
+Bruno Albouze Thank you ❤ btw I love your hands' strength 😊
i would love to eat up all that crumbs at the end
Hey Bruno, amazing video as usual. I couldn't find the recipe on your website. I'm guessing I should give you some time lol. Is there going to be the recipe for the tapenade as well?
vous étes génial mensieur vous c'est mon meilleur chef ops u have a crazy sourire ^^
Vous faites du beau travaille Monsieur Bruno êtes-vous un chef amateur ou certifier ?
Merci pour la recette mon Master . Bonne journee
So glad I subbed to you. 😊
Bonjour chef, à chaque fois c'est un plaisir de voir vos recettes. Vous pourriez un de ces jours nous faire un kouign aman? je pense que ça plairait beaucoup à nos amis anglophones. Merci :)
This is so delecioooouuus but so hard to make at the same time 😞😞 How about inviting me 😂
The olive tapenade was enough for my foodgasm. :Q____|
Bruno, what kind of flour do you use? I know that US flour is a lot different from the Canadian/European type.
+Irina Dorosh I guess, T55 and 45 for Gruau.
+Irina Dorosh I guess, T55 and 45 for Gruau.
+Bruno Albouze thanks, will do some research, to buy it online.
OH YEAH BABY!
Ummmmm amazingly yummy ,,,,,
love the way you say follow me on twitter
cool dough
watched some of your cooking videos and just wanna say :OMG Bruno! Why the hell Hollywood still didn't find you ?!?!
+Mengyuan Liu cuz they dont know where i live
Delicious!!!!
adorei agora que sei interpretar inglês, acho que conssigo fazer alguma coisa!!
I can't do this to much work for me
.Bruno can you make brownies. I love brownies. .Thanks. you are more than Iron chef..I can't compare. .
wow so amazing and good
ah bah, oui, au Plaza , la classe !! -
Just came across your video...what is it?!!!!!! Woooow
oh yeah baby
great stuff! u got the touch w the dough, I dnt😕
Wow
That is insane
yummy
OMG.. God bless you
Tooooooooop chef
this is insane
تسلم الايادي
were you a pastry chef at plaza athenee??? bruno?
We call these cinnamon rolls in the United States! Everyone lose them!
🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
woooow
You're awesome you weirdo
+BlueMask check out this movie called BURNT .. all the good chefs are more than just cooking , they special breed :)
thanks ill check it out :-)
Ethan J fuck dude! Burnt is a very good movie
0:42 ...Bruno...... What are you doing?
I love watching his videos.. it's like food porn for the eyes
J´aime ton chaîne et j´aime aussi tes recettes. Merci.
nice☺
what's a purpose flour
Liliane Penpouni All purpose flour.
Lol, Bruno spanked that dough like it was naughty ;) ♥♥
Chef can't see the laminated layers...
Mr Bruno, the Subtitling on your videos are a mess, allow me to correct them for you
I made these with OUT the fish....ALLERGIC to them....I will let ya know how the family likes them tomorrow. ! Merci
Does this guy workout or what?
Why am I watching food porn
I'am fanaticde you...................I'am not inglich