Bruno is the Chef’s Chef, but how he learned to be such an excellent practitioner of the culinary arts without shagging himself to death during the process is just one of the mysteries we shall never know the answer of. Dedication has to be in there clearly.
This is my first visit here. I am a great cook but, baking is not my specialty lol. He made this look so easy. I am looking forward to trying this. I am looking forward to learning here. This recipe was recommended by another chef on his channel. Im so glad he sent us here!
Same here (as in from another chef's channel (Jean-Pierre), well, okay, I actually am a pretty good cook as well), and pastry is also a weak area for me (I'm more in charcuterie and bbq), after a quick look at the videos I have another dozen tabs open to watch after this one.
I love this man. His amazing teacging ability. His babka was delightful and he is easy on the eyes. Lastly, he responded to a question I had once and helped me improve technique. Thanks Bruno
Beautiful technique! I could only imagine the result. Greetings from Colombia, hope you are having a nice day and keep going with these fantastic videos!
I made puff pastry for the first time right before Christmas and made some great cookies and cheesy twists. I can say I did it once, but will never do it again. lol
Some say wrapping the butter around the dough is the secret to good puff pastry. Have you ever made it that way? And what’s the difference? Thanks Bruno! Love your channel😍
I made a Wellington last friday to celebrate the new year with my family. I had a little problem doing puff pastry since I find it very tricky. I will follow your advise next time, because last time I relied on a different video from someone else. Happy new year, Bruno!!
Happy New Year Chef Albouze! I hope 2021 is a good year for you, please continue to produce such quality content, and I'll be wishing you gain more recognition for your work. Kisses 😇
💐Merci beaucoup pour votre gentillesse de nous apprendre la joie de la patisserie et de la cuisine Francaise! 😇Benedictions de Sante continue et de succes dans La Nouvelle Anee! 🎉 La nouvelle anee pourrait-elle nous apporter un livre de cuisine Bruno? 🥰 Au revoir, mon ami! 🥳
Thank you Bruno, beautiful as ever! Last year when the wild raspberries were almost ripe I made puff pastry for the first time to make turnovers with them as well as some apples, and even when my turnovers were a deep golden brown, they were still very doughy inside : ( I will definitely be trying your recipe this year!
question , is there a different between fridge & freezer , im confused on makin croissant should i put it on the freezing part of refrigerator , or should i put on the bottom part of it?
Bruno, Bravo pour votre technique et votre passion. Je suis un membre premium. Cela vaut la peine!! Votre tarte tatin et votre Boeuf Wellington sont exceptionnels. Pour cette pâte feuilletée, pouvez-vous nous aider à les congeler et les utiliser plus tard pour diverses recettes? Que conseillez-vous? Merci et surtout continuez!
Thank you for a recipe. I'm still confused about how to use the already made dough. How do I roll it? The final result is a dough fold into three layers. Do I open it into rectangle? Do I cut the pieces? How do I know which amount to cut for, let's say, beef Wellington? Thank you very much in advance for your answer
Doing the recipe from the website. The dough seems a bit off. The consistency is close, but right after mixing the ball of dough looks like a bunch of pieces put together as opposed to one mass of dough. It stays together, it is playable, but you have the appearance of a jigsaw puzzle. Should I have let it knead longer or is the dough dry? Thanks. EDIT, never mind :) it just needed 3 mins of finishing by hand with a touch of water (wetted hands once). Looks and feels right now :)
Happy 2021 to all Chefs here and of course to Master Chef Bruno
The best ever in kitchen is you! Happy New Year Bruno Albouze.
Bruno is the Chef’s Chef, but how he learned to be such an excellent practitioner of the culinary arts without shagging himself to death during the process is just one of the mysteries we shall never know the answer of. Dedication has to be in there clearly.
Loved this method of locking, marbling, rolling and folding. Must try this for sure.
"A lot of good things are going to happen in 2021." Bruno, from your lips to God's ears!
🙏🙏🙏🙏
So true! That flawless puff pastry recipe comes along at just the right time!
This is my first visit here. I am a great cook but, baking is not my specialty lol. He made this look so easy. I am looking forward to trying this. I am looking forward to learning here. This recipe was recommended by another chef on his channel. Im so glad he sent us here!
Same here (as in from another chef's channel (Jean-Pierre), well, okay, I actually am a pretty good cook as well), and pastry is also a weak area for me (I'm more in charcuterie and bbq), after a quick look at the videos I have another dozen tabs open to watch after this one.
Chef Jean Pierre sent me. Looking forward to this video.
You make it look so easy! Merci beaucoup!
A 1H30 du Jour de l'an , qui envoie une recette ?
Le Chef Albouze.
Respect Confinés !!! et bon bout d'an....
I love this man. His amazing teacging ability. His babka was delightful and he is easy on the eyes. Lastly, he responded to a question I had once and helped me improve technique. Thanks Bruno
Hope you stay safe and healthy in the new year chef!
Bruno Albouze:
Happy New Year to you and Family:
Thank you so much for sharing your knowledge and love for food.
You are the Best!
thanks Chef for all the videos in 2020! Keep rocking on in 2021!
Always impressive to see such expert handling of the dough. Bruno knows his business!
Beautiful technique! I could only imagine the result. Greetings from Colombia, hope you are having a nice day and keep going with these fantastic videos!
Joyeux Nouvel An! Bonne et joyeuse Année à tous.
i make his recipe every year and it never fails its super delicious
Really loved the squaring of the butter slab tip. Thank you!❤
Happy new years and a healthy 2021!!🎇🥂
THIS is why Bruno is the best Pastry Chef on YT! .....also, I am glad to see we choose the correct butter here Chef!
You’re recipe are great man and you’re content is solid love the camera angles 👍🏻
Happy New Year.
This video is perfect gift for me for New Year 🎆🎇 merci beaucoup Bruno!
I feel u lol! 🙌🏽💛
Happy New Year's Bruno!
WOW..Awesome. Best Puff pastry recipe. Happy New Year Chef!
Once again, thank you Bruno!!!
Right now, I'm going to do this recipe!!!
Thank you for this in depth puff pastry recipe Bruno I bought it recently and it was amazing!
Bonne année Bruno et merci pour les bons conseils...
С новым 2021 годом!
У Вас золотые руки!!!
Браво Бруно!!!
Chef Jean Pierre recommended all of his subscribers to this channel for your puff pastry recipe.
God bless you and your channel, Chef Bruno
This was the video where he plugged you... th-cam.com/video/LU1YtvOeitI/w-d-xo.html
Am always failed making pastry puff dough maybe i should try this technique to get the right perfect croissant ..thanks from 🇵🇭
Incredibly skillful craftsman. And he is not just a pastry specialist which makes this even more impressive.
thank you, sir! happy new year!
My sister used to make this look so easy. Haven’t made puff pastry for decades, may give it a try again.
Happy new year to you and your family chef,, God bless you chef
Happy New Year chef with health love happiness prosperity.
Bonne année.
Thanks Bruno and happy new year
Bonne Année Bruno que tes projets se réalisent en 2021 et surtout joie paix et amour bises !
Wow this is a lot of work! I'm sure it's incredible though!
I made puff pastry for the first time right before Christmas and made some great cookies and cheesy twists. I can say I did it once, but will never do it again. lol
Some say wrapping the butter around the dough is the secret to good puff pastry. Have you ever made it that way? And what’s the difference? Thanks Bruno! Love your channel😍
Happy New Year Bruno! 🥳
Thank You Happy New Year
Happy new year! 🍾🥂
I made a Wellington last friday to celebrate the new year with my family. I had a little problem doing puff pastry since I find it very tricky.
I will follow your advise next time, because last time I relied on a different video from someone else. Happy new year, Bruno!!
Was always intimated by puff pastry recipe but after watching your video I feel confidant to try it. Great tips
Offcourse u r incredible....master chef bruno....
Love your videos bro. Subscribing for recipes this month. U deserve it
Nice Bruno, all the best for 2021 mate 😀
Perfect, you're amazing. 🇹🇷
Thank you chef Bruno👍🏻👍🏻
How they disliked??
Wow vous avez beaucoup de patience.👍
Please make a cookbook with all your recipes.
👍👍🙂
Happy new Year 2021 Bruno
Thank you for sharing your experience and keep on making us better cook
Bruno Albouze ,happy New year fulfil with happiness
Happy New Year, Chef!
The way he sprinkle the flour on the table.... :D
Exactly!💪
Happy New Year.🎆
Happy New Year Chef Albouze! I hope 2021 is a good year for you, please continue to produce such quality content, and I'll be wishing you gain more recognition for your work. Kisses 😇
💐Merci beaucoup pour votre gentillesse de nous apprendre la joie de la patisserie et de la cuisine Francaise! 😇Benedictions de Sante continue et de succes dans La Nouvelle Anee! 🎉
La nouvelle anee pourrait-elle nous apporter un livre de cuisine Bruno? 🥰 Au revoir, mon ami! 🥳
ANNÉE 👍👍
Thank you Bruno, beautiful as ever! Last year when the wild raspberries were almost ripe I made puff pastry for the first time to make turnovers with them as well as some apples, and even when my turnovers were a deep golden brown, they were still very doughy inside : ( I will definitely be trying your recipe this year!
Thank you for the recipe and happy new year chef, all my best 💐👌
question , is there a different between fridge & freezer , im confused on makin croissant should i put it on the freezing part of refrigerator , or should i put on the bottom part of it?
Tariflerinizde çok profesyonelsiniz.
Happy new year
Quel plaisir de voir autant de dextérité !!! 💜♥️🖤💛💚💙
Fantastic!
Can I use a spiral mixer and get the same quality dough for this recipe?
Kind regards.
Happy 2021 chef
Bruno, Bravo pour votre technique et votre passion. Je suis un membre premium. Cela vaut la peine!! Votre tarte tatin et votre Boeuf Wellington sont exceptionnels. Pour cette pâte feuilletée, pouvez-vous nous aider à les congeler et les utiliser plus tard pour diverses recettes? Que conseillez-vous? Merci et surtout continuez!
Merci beaucoup!.. oui, comme la recette le suggère, la pate feuilletée se congèle très bien mais plutôt déjà étaler 🌞
@@BrunoAlbouze merci infiniment!!! Je m'attaque aux cannelés de Bordeaux cette semaine ici à Toronto!!!
Can you please make Mille feuille!!
Happy New year♡♡♡
May u have a beautiful year ahead of u sir bruno 💖
Thank you for sharing. Can you please explain why you are using the combination of all purpose and bread flour?
Very nice recipe chef 👍👌👏. Thank you for your effort 🙏, and A Happy New Year for you and your family 🎇🎆✨🍾🥂👋
Happy New year chef!
le plus important est de respecter les temps de pause entre les tours C'EST LE PLUS IMPORTANT..
Vous êtes le meilleur chef!!
thank you for sharing . loveeeee your recipes
Happy new year ellerinize sağlık harika oldu 👍🏻
What a great new years eve episode, I was actually thinking about working on a family pie but making my own dough instead of buying this time.
Happy New Year Monsieur Bruno😀! When will you make for us the sweet "Galette des Rois"? I am waiting for😍. My greetings from Greece😉
Should you store it in plastic wrap in fridge or there is more optimal way? Also can you freeze it or it's a nono?
👍👍👍👍👍
LOVE THIS GUY
SORRY THE BEST PATISSIER
Happy new year! 👍👍🍀
So if I understood well, you do 3+3+3, right? I do 3+4, rest and again 3+4 and I am curious to try your recipe and methods
Love your channel. You are truly a master and artist.
شكرا جزيلا على المجهود الرائع ممكن المقادير بالعربيه
Thank you for a recipe. I'm still confused about how to use the already made dough. How do I roll it? The final result is a dough fold into three layers. Do I open it into rectangle? Do I cut the pieces? How do I know which amount to cut for, let's say, beef Wellington? Thank you very much in advance for your answer
You are very welcome!.. All you need to know is in the written recipe on my blog brunoalbouze.com 🌞
Love the videos. Would love to see you make Kouign-Amann.
Here: brunoalbouze.com 🌞
Doing the recipe from the website. The dough seems a bit off. The consistency is close, but right after mixing the ball of dough looks like a bunch of pieces put together as opposed to one mass of dough. It stays together, it is playable, but you have the appearance of a jigsaw puzzle. Should I have let it knead longer or is the dough dry? Thanks. EDIT, never mind :) it just needed 3 mins of finishing by hand with a touch of water (wetted hands once). Looks and feels right now :)
Perfection...
🤗🤗🤗
your the best bruno
Happy new year my favorite Chef 💙❤💙❤
Chef JP sent me!
👍👍
It's a shame that the actual recipe amounts are not free - you have to purchase from his website. Quel dommage...
Sayang nya saya tidak Mengerti bahasanya.Coba Di berikan Terjemahan.....
Saya suka vidionya....