At 2:58 you state, "these are so great as a gift." No, Bruno, YOU are so great as a gift....to your many, many fans. You are like the magician sharing his knowledge of how the tricks are actually done. Thank you for sharing THIS particular recipe and solving the mystery of how to make Pink Pralines.
Bruno I love you! I was born in Lyon and came to Canada in 1965 when I was 20. I miss pralines so much. I usually asks my family to bring me some when they come to visit. Thank you, thank you so much for the recipe. I love them for decoration. Canadian thanksgiving is coming and I love to make brioche tressée. The candies look so pretty in the indentations. I make the dough in my bread maker using a mixture of flour and golden cake mix. I have health issues so I try to cut down on rich dishes. I am going to give your recipe a try.
Bruno, you are the Neil Armstrong of knife skills... The Beethoven of baking... The Van Gogh of velouté... How I wish I could be like you! You have the best TH-cam channel, hands down. I'm kinda embarrassed to say this but I think you're my first man-crush... Keep up the incredible work...
The chef (Peter Yung Worth Jacobsen) who was just named Chef of the Year in Denmark gave your channel a shoutout in his victory interview so I had to go check you out - Keep up the great work!
Made the pink praline years ago, used rose essence instead. Everytime i see the pictures i made of the pralines i am so proud that they came out so beautifull, so thank you thank you thank you again chef for your recipe. I will make them again soon in different colors and flavours...for cakes and pannetone and everything else i can put them on...
Thank you so much for sharing your recipes Bruno. Not many talented people share their skills and secrets so it's really special when People like you teach us that we can do it too! Never as good as yours though!!!!!!!!! Your amazing and inspiring.
I made a batch this afternoon and they are wonderful. After the third coat I still had 104 grams of loose pink sugar, so, I repeated step three at the end of which I had about 50 grams of sugar left. I was satisfied with the thickness of the coating on the almonds so stopped there. As I had done a fourth coating I dried them out in the oven for an extra 15 minutes. I have the brioche for the St Genix sur Guiers chilling in the fridge and will bake it tomorrow. Many, many thanks for the recipe. I am so delighted to make my St Genix with my homemade praline rose.
I love these. I made the same thing, only with blanched almonds, rose water and edible crushed rose petals. I gave a big batch to the cast of a show. BIG hit.
Hi Bruno! First of all I wanted to coment on your recipe for Îles flottantes, which my grandmother use to make me when I was little, but that part about poaching meringue in milk was always so scary to me! Thank you ever so much for introducing me to another technique, and I can not belive it never crossed my mind, that I could bake the meringues instead...for that I can't thank and praise you enough! ❤ Second part is, I already made "Pink Praline" (but just in one step) and I also made "Tarte aux Pralines Roses". Both recipes were from another cook (maybe you know her - Mimi Thorisson) and they were very good. But I can't wait to try your recipes, because I can see they're a little bit different and they look gorgeous! I really really love your channel and your recipes, and they (you) have never let me down, whenever I've cooked for my family or friends! Needless to say they all loved them so much, that at the end I always had to explain where did I get the recipe, how did I do this and that, and the other thing, and so on and so on...they investigated me about everything in regard of the recipe they just ate! 😍❤ I will always be grateful and thankful for the day when I stumbled across my first of your TH-cam videos and I will never forget it, because you are the pearl in my oyster (no pun intended) and You're Simply the Best (pun intended)! 😂🤗 Keep up the good work Chef!
Thank you Bruno, I just made these today and my bf loves them, it's been years since he had some, he was born & raised in Paris and he was so happy that I made this because you can't find them here in Hawaii!! Happy Camper right now.....🤗😁
Wow, I've never seen these anywhere else before! They look so pretty, and they seem so easy to make in your video. Can't wait for the pink praline tart, yuuum!
Oh my god !! Pourquoi je ne suis pas tombé sur votre chaîne avant😍 ? J'habite près de Lyon et suis fan de praline et pourtant je n'en ai jamais vu d'aussi belles que sur cette vidéo 😋Vos vidéos sont superbes et donne vraiment envie de cuisiner et pâtisser. Merci pour le partage.
I made these pink almonds and used them on my son's volcano birthday cake as stones; some crushed and some wholly. Kids picked them one by one off the cake.
Mr.Albouze , you deserve a Trophy. I have traveled around the world and all your video talk by themselves as chic , luxurious , done with love and passion for your work . You are the best and you beat all the one pretending they are the best in the World.Continue to suprise us . We love you from Montreal ,Qc ,Canada .
ahm...I can see many people commented on the food coloring.. but why is it pink at all? really great video and recipe as always anyway :) Thank you Chef!
I made this for Valentine's day, but the color is far from what I wanted. In yours the pralines and the tart are both the same color, but mine the pralines are light pink and the tart is between red and brown. What kind of coloring do you use?
Could you do multiple layers of color with this? Like, start out with a dark food color, then for the second batch something slightly lighter, and for the last a very light version of the first color. Would the colors mix too much due to the heat or am I mistaken? It would be cool to bite into a praline and see 3 layers of color over the nut.
Bruno Albouze Thats normally how I do it. I look forward to making your take on floating islands. I havent made that dessert since I got my George Perrier cookbook haha.
How would you get the caramel off the wooden spoon? I know that you can boil water in a pan to remove caramel, but is it safe to put the wooden spoon in boiling water?
I'm an idiot--I thought the pink coloring was due to rose extract, or related to rose in some way. I think he mentioned his tartlet will feature rose though
At 2:58 you state, "these are so great as a gift." No, Bruno, YOU are so great as a gift....to your many, many fans. You are like the magician sharing his knowledge of how the tricks are actually done. Thank you for sharing THIS particular recipe and solving the mystery of how to make Pink Pralines.
Thank you for your kind words.. i just want to share ma passion ;)
This is by far the best cooking channel on TH-cam. I am addicted to these videos
Thank you :)
Bruno I love you! I was born in Lyon and came to Canada in 1965 when I was 20. I miss pralines so much. I usually asks my family to bring me some when they come to visit. Thank you, thank you so much for the recipe. I love them for decoration. Canadian thanksgiving is coming and I love to make brioche tressée. The candies look so pretty in the indentations. I make the dough in my bread maker using a mixture of flour and golden cake mix. I have health issues so I try to cut down on rich dishes. I am going to give your recipe a try.
Bruno, you are the Neil Armstrong of knife skills... The Beethoven of baking... The Van Gogh of velouté... How I wish I could be like you! You have the best TH-cam channel, hands down. I'm kinda embarrassed to say this but I think you're my first man-crush... Keep up the incredible work...
The chef (Peter Yung Worth Jacobsen) who was just named Chef of the Year in Denmark gave your channel a shoutout in his victory interview so I had to go check you out - Keep up the great work!
Wow! that's sounds unbelievable! thanks for sharing :)
how do you make marron glace?
Made the pink praline years ago, used rose essence instead. Everytime i see the pictures i made of the pralines i am so proud that they came out so beautifull, so thank you thank you thank you again chef for your recipe. I will make them again soon in different colors and flavours...for cakes and pannetone and everything else i can put them on...
Thank you so much for sharing your recipes Bruno. Not many talented people share their skills and secrets so it's really special when
People like you teach us that we can do it too! Never as good as yours though!!!!!!!!! Your amazing and inspiring.
I made a batch this afternoon and they are wonderful. After the third coat I still had 104 grams of loose pink sugar, so, I repeated step three at the end of which I had about 50 grams of sugar left. I was satisfied with the thickness of the coating on the almonds so stopped there. As I had done a fourth coating I dried them out in the oven for an extra 15 minutes. I have the brioche for the St Genix sur Guiers chilling in the fridge and will bake it tomorrow. Many, many thanks for the recipe. I am so delighted to make my St Genix with my homemade praline rose.
- May you write the recipe ingredients, please 🙏
I love these. I made the same thing, only with blanched almonds, rose water and edible crushed rose petals. I gave a big batch to the cast of a show. BIG hit.
Hi Bruno!
First of all I wanted to coment on your recipe for Îles flottantes, which my grandmother use to make me when I was little, but that part about poaching meringue in milk was always so scary to me! Thank you ever so much for introducing me to another technique, and I can not belive it never crossed my mind, that I could bake the meringues instead...for that I can't thank and praise you enough! ❤
Second part is, I already made "Pink Praline" (but just in one step) and I also made "Tarte aux Pralines Roses". Both recipes were from another cook (maybe you know her - Mimi Thorisson) and they were very good.
But I can't wait to try your recipes, because I can see they're a little bit different and they look gorgeous!
I really really love your channel and your recipes, and they (you) have never let me down, whenever I've cooked for my family or friends! Needless to say they all loved them so much, that at the end I always had to explain where did I get the recipe, how did I do this and that, and the other thing, and so on and so on...they investigated me about everything in regard of the recipe they just ate! 😍❤
I will always be grateful and thankful for the day when I stumbled across my first of your TH-cam videos and I will never forget it, because you are the pearl in my oyster (no pun intended) and You're Simply the Best (pun intended)! 😂🤗
Keep up the good work Chef!
Thank you Bruno, I just made these today and my bf loves them, it's been years since he had some, he was born & raised in Paris and he was so happy that I made this because you can't find them here in Hawaii!! Happy Camper right now.....🤗😁
Magnifique :)
Wow, I've never seen these anywhere else before! They look so pretty, and they seem so easy to make in your video. Can't wait for the pink praline tart, yuuum!
Easy method 😂
Je les faisais en une fois, et sans four... (celles sans colorant) Mais c'est un super cadeau, je vais m'y mettre. Merci beaucoup !
Oh my god !! Pourquoi je ne suis pas tombé sur votre chaîne avant😍 ? J'habite près de Lyon et suis fan de praline et pourtant je n'en ai jamais vu d'aussi belles que sur cette vidéo 😋Vos vidéos sont superbes et donne vraiment envie de cuisiner et pâtisser. Merci pour le partage.
I am totally hooked on Your style and presentation. You have taught me so much. Thank you chef.
I made these pink almonds and used them on my son's volcano birthday cake as stones; some crushed and some wholly. Kids picked them one by one off the cake.
I'm making these next week! Merci, Bruno!
Gorgeous! I'm making these and Floating Islands this weekend!
I am going to be making these as soon as possible! Yum! They look lovely and I bet they taste incredible!
:)
This dude is the Jean-Claud Van Dam of the kitchen hehehe
That's amazing , the sugar goes back to its powder I hate almonds but I appreciate the effort and the fun of listening to you xo
Les muffins aux pralines c'est un régal.
Bonne idée :)
Thanks for the video Bruno. I would love to see a brioche with these in it sometime. 😊😊😊
i just found what i will make for gifts this christmas. i already made pralinées before but they were walnuts
Can't wait to make these!!!
I could listen to you talk all day
Came here for the praluline brioche recipe 😁
Saint Genix is better than praluline no offense to stéphanois
sure will try this soon😍
Pink pralines looks delicious.
tres fort en cuisine, très fort en montage et shoot des plans bien joué 👍
i love this recipe thanks chef Bruno
plz make the brioche saint genix it sounds amazing
i just love ur voice bruno, i love to hear speak every second of every mo every hour of everyday
lol ;)
I adore your recipes!!! Thank you very much for sharing !!!
Chef Bruno, I can see why they are so expensive!! A bit of work, but well worth it. Thanks for a wonderfully instructive video!!
Vous êtes, trop fort Bruno, merci pour vos recettes ☺
I'm Italian so there aren't that many french people whose cooking can impress me. you're an exception.
Way to try and fail at being a subtle racist. Troll, go away.
I love this video, like... a lot! Bruno has such style and panache, I can't help but watching everything.
Thank you.. try to do my best with so little ;)
oua , la tarte !! vivement
Ah oui celle la elle déchire sa mere grave de chez grave.. 2 more days ;)
this looks amazing 😊😍😍😍
en plus c'est délicieux !
beautiful....i want to try it...
thank u chef bruno
Mr.Albouze , you deserve a Trophy. I have traveled around the world and all your video talk by themselves as chic , luxurious , done with love and passion for your work . You are the best and you beat all the one pretending they are the best in the World.Continue to suprise us . We love you from Montreal ,Qc ,Canada .
I enjoy all your videos and I have learned many things
Magnifiques et elles sont bien gourmandes ! Mais c'est du boulot quand même les pralines ;)
love ur food like always perfect I tried few recipes and magik happens
1st like thx for the recipe chef bruno👍👍👏👏
i hv to do this. looks gr8. tku!!
u are sooo professional i like all your videos and am a big fun,thnx
Great! Can u make video of italian pannettone? please.. Thank you for videos ♡
Done
Thank u very much ♡♡
Bruno, thank you for sharing this amazing desert. I have a question, do i really need this Sirup or can i make this pink praline without the sirup?
Thank you 😊
Superbe, bravo !!
For some reason, I read this as superhero, well you wouldn't have been wrong either. XD
Delicioso 😋😺😺
looking forward to seeing the tart video
Tu ma apris mieux qu'en France et j'adore quand tu parle francais cest stylé
Lovely! Merci!
Hello Mr Albouze!
I would like to ask if the recipe would work with brown sugar and beetroot powder as colouring agent.
Thank you 🙏🏻 🙏🏻🙏🏻🙏🏻
Reminds me of mandoles.
Another great recipe🌹
Would this same technique work with other nuts? I'd like to try pecans and make the pink praline tart with them.
More pasta/pizza episodes please.
What thermometer do you use in this video ?
😯😍😍😍👌
@Bruno Is it possible to add some Raspberrys to get a different flavor for the nuts?
Orange blossom water can be substituted for rose water or other paring flavors..
Chef, can you do some videos on all the sauces now please, :)
ahm...I can see many people commented on the food coloring.. but why is it pink at all? really great video and recipe as always anyway :) Thank you Chef!
Because it looks cool?
Best Channel! thank you!!!
I made this for Valentine's day, but the color is far from what I wanted. In yours the pralines and the tart are both the same color, but mine the pralines are light pink and the tart is between red and brown.
What kind of coloring do you use?
can i be a good cook like Bruno Albouze ?
Could you do multiple layers of color with this? Like, start out with a dark food color, then for the second batch something slightly lighter, and for the last a very light version of the first color. Would the colors mix too much due to the heat or am I mistaken? It would be cool to bite into a praline and see 3 layers of color over the nut.
Sorry..bad idea
Won't work since you're always re-using sugar from the previous step, so in the end your colors would just all blend together.
can you do a video on how you clean your pans after cooking sugar in them lol
Tanner Myers hhhhh
Very simple.. pour water when pan is still hot, put a lid on and boil for a few minutes.. Brand new.
Bruno Albouze Thats normally how I do it. I look forward to making your take on floating islands. I havent made that dessert since I got my George Perrier cookbook haha.
Water wasting and 45 min waiting time :/
love it.. Fabulous
amei 💙
amazing recipe
Bruno Le Chef Extra.
Wow.
Blue is the colour you're looking for these nuts.
I love it but I was wondering if I could add some pomegranate juice to it?!?!?!
Nope. Only food coloring works.. it's a candy therefore it has to be done in a certain fashion ;)
Bruno Albouze - Thank you!
Can i subsitute rose water for orange blossom water
C'est chouchoux Deluxe :D vu le prix des amandes :D
Microvault13 hhhhhh vous pouvez me traduire la recette hhhh svp j ai compris les amandes le sucre et l eau mais les étapes je suis bloqué 😂😂😂😂😂😂😂
retourne a l'ecole :D
Hi Master Bunro what do you think of using beetroot juice. Trying to move to natural flavour. Nice Bruno
jo bond bad idea it will turn brown ... I wish it was that simple
Oh dear I stay away from that idea
Oh, I really hoped they would taste like raspberries :( not to mention I have no idea where to find orange blossom water. Great recipe, though
Top merci chef
Awesome
How would you get the caramel off the wooden spoon? I know that you can boil water in a pan to remove caramel, but is it safe to put the wooden spoon in boiling water?
Did you just ask if it's safe to put a cooking spoon in hot water?
I wanna see the tart lol
You granted my wish...
The red color makes me think of this recipe with real strawberry syrup. Is this a thing? Would it work?
nope
Haha :)
I'd love to hear why it wouldn't work if you got a sec.
@@AlonTako You need sugar to create a crunchy crust around the almonds. You can't do that with syrup.
Something unusual exotic and dare I say, sexy! To add to my repertoire. Bravo, Chef!
Chef, are these the same as dragees?
It's another story but based on almonds ;)
Raspberry juice instead of colouring?
You can try beet juice but it tends to turn brown when cooking for too long..
would you be my husband?
Nice one! We have a similar thing in Greece called 'mantoles' (μάντολες), check it out
wooooow
I'm an idiot--I thought the pink coloring was due to rose extract, or related to rose in some way. I think he mentioned his tartlet will feature rose though
Dino M yeah me too. I think we associate the colour with rose
Dino M yeah me too. I think we associate the colour with rose
Rose is a deluded red.
Boxers or briefs?
nice one chef
u just wawwwww xxx
You are fantastic
Bruno, I'm afraid that the pink praline tart is going to be too sweet, can you confirm it's not?
In fact not.. but rich for sure ;)