Peach Tart Entremet - Bruno Albouze
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Summer's best pies! Check this out: Sablé Crust, Almond Cream, Soft Peach Jelly & Mint Infused Chantilly 😋
To get the full recipe go to brunoalbouze.com
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Bruno you are a maestro of cooking and dessert decadence, highly skilled in classic French dishes but not afraid to try new ideas and concepts to reinvent recipes for the future food enthusiasts.
The Best cook lesson ever!!! I Love all your recipes.
Your video is really clear. I love watching your techniques.
Yes
The other way to taste it is figure out where Bruno lives 😂
San Diego CA
😊😊
I cant find such a word to describe your masterpiece , greeting from egypt to the my super best chef ever
Yes
This tart is gorgeous! 😍😍😍
Yes
My goodness I'm doing intermittent fasting and eat no sweet things...
I tried to ignore many alarms from here but this one is magical ✨
Yes
No falling because Bruno Albouze has one too many Bruno Albruise.
xD
I will have to try this. Looks great for the sunshine
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Yes
Apple tart is my favourite, thanks for uploading!
This is beautiful. Thank you.
C'est magnifique
c'est rien de le dire !
I love everything you cook, thank for teaching us so much! I've learn a lot thanks to you.
Yes
This peach tart sounds so delicious. 🍑✨
Let’s go 1M subs! 🙌🏼
You aren't going to fall because of bruises? Bruno were you full-on falling back even though you're cutting the video earlier? Man, don't be hurtin' yourself!
The man means business
Yes
Your recipes are amazing. Keep doing this awsome recipes!
Looks incredible chef, as always! keep up the amazing content! best chef on youtube
One thing Bruno and I have in common, we're both falling for his videos
It’s worth the effort. Thank you chef
Without passion for food, one cannot make brilliant desserts like this 🌟 perfect summer dessert! &I'm making it, no need to fall over:))))
It can’t be that good, Bruno didn’t drop the fork! That is my favourite bit!!
Made this today and it was delicious but be sure to use a serrated knife to cut it if you do the peaches like he does or it won’t slice as nicely. I wasn’t sure I would like the mint ganache montee but was so glad to have tried it because it does pair so well together. I didn’t have peach liqueur so used cointreau for the almond cream instead. The peach marmalade that got saved didn’t come out the same as his although my peach jelly came out fine so used apricot preserves in its place to spread over the frangipane and I loved the combination of flavors. Will make this again.
You can either let the saved marmalade stay at room temperature or submerges the container in hot water for 5 seconds, which is what I did. I was able to pore it over the frangipane after that.
@@haoyunchou1467 Good to know. Thanks for the tip!
This guys is just a beast thanks for sharing this
a cheeky one too !
The best of all time
Bravo chef
now this is to die for!!!!!
That looks bloody delicious!
Fácil y deliciosaaaa!!! Gracias mil
"I'm not gonna fall, cuz I have so many bruises on my back" 🤣 I know!
Yes
Lol! You know I live for the fork drop Bruno, but please let your bruises heal. This looks so beautiful I think I shed a tear! Bravo!
You're a great chef, thanks so much for sharing us...!!!
That looks tasty.
Best of the best Bruno..You're in a next level.
Can we ask you please if you can show us ur way making sfogliatella?
😊
Bruno needs to have a TV show!!
I absolutely love your dessert recipes. If sometime in the future you publish a book with them, I'd love to buy it and put it on my bookshelf.
Dessert to the extreme 👍😋 It looks so good, chef. Thanks for sharing your talent.
everyone subscribe to him now , hes too good
I made it already once I'm making it again it's so good. I stood in the kitchen for 7 hours and I will do it again and perfect it even more. It's worth every hour it takes. I've already tried many recipes from others, but this is a complete new league.
How could you not love Bruno! Best on youtube!
Nice dessert pie tart,yummy.
OK, that hint about rolling out the crust and then freezing it is priceless! Thank you! Also, another one of your recipes on my "must try" list. Also, no need to actually fall back onto the floor for us viewers!
Did you know verbena is also good against vampires? 😁
Awesome, I love a simple and easy recipe.
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Another amazing and mouth-watering recipe!
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Avec des bons investisseurs tu as des pâtisseries dans toutes les grandes villes de la cote ouest en quelques années.
il y songe sûrement, tout le monde l'y encourage (et pas que ... pour la pâtisserie )
It is so beautiful
Just made this (minus the cream) it is so so good 😋
I made it and it was fantastic. Thank you
It's weird.The process of combining peace and a piece of bread is looking more complicated than a 24 hour heart surgery.
Las mejores recetas!
That looks ridiculously good... 😍🤤
Beautiful pots and pans as well as this incredible tart. You're too much Chef💜
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Oh bruno I'd love to see a red velvet cake
I got to try this recipe the other day! It was delicious :D not too sweet! Thank you for the amazing dessert
Amazing job Bruno, keep up the good work. I am very happy that you willl reach the 1M subscribers mark soon. Thank you for making publicity of the french cuisine all over the world. In a normal French country you should have been decorated from Legion d'Honneur already. ;-)
Oh wow! Yours looking better than mine. Taste wise I don't know ;)
Thanks for the tip, about the verbena, lavender. Was wondering the other day - vanilla on everything becomes slightly boring.
Sublime chef, I remember having some peaches and plums in california when I was 14, and they were by far the most delicious fruit I have ever eaten! Any chance for a Peach eclair episode?
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It’s so interesting how a great sample of a fruit can be revolutionary how one sees it. I’ve had simple fruits which I didn’t suspect to be delicious and suddenly they’re your new favourite thing.
Thank you chef for sharing your Knowledge.
I noticed he didn't drop his fork at 0:27. But I am sure the dessert is still delicious 😋
Mmmm so amazing thank you chef
you sir are an artist
Wonderful Chef
Thank you TH-cam for this recommendation.👍🤠
Amazing! I wish I could taste that!
Bruno tu défonce sérieux !
Quel savoir faire ! Je ne suis pas pâtissier lol.
Ça me donne trop envie de manger tout tes desserts 👌
You are a legend!
You are AMAZING!!!!! Thank you for this video!!!
How Bruno doesn’t have 1 million subscribers yet just blows my mind.
Exclusivity comes at a price! The fine arts are never mass production. The audience of Mr Albouze is quite impressive though! 899.000 so far!
Bravo Bruno!
Peach lavender and LIME! Oh my!!!! Why do I feel like I need a cigarette after watching TV this?!!!🤣
You are by far the most talented chef I've seen on youtube, but have you ever considered making some extreme noob videos for a change.
❤❤like the way you make your start pie it very good l send you like your family
Magnifique, elle donne envie
une tarte (ou plutôt ... "un gâteau tarté" ( LOL ) à la pêche : on en fait "un pêché mignon" ! - une splendeur de réalisation par notre Bruno préféré !
You're great!!..of course your recipes!!..🧡
Gracias!
wow
Amazing!
Looking good, as always!
Quand tu t'adresses à Bruno aies du respect !
What a knife!!!
Bravo Bruno! Et les "petits lapins" étaient là, en plus!
Mon Dieu 🥰🥰🥰🥰🥰🥰🥰! Merci beaucoup 🤗🤗🥰
I love you Bruno! You always make me laugh 😂
Could you make a pipeable filling out of only whipped milk/gelatin (ganache montee but without adding the white chocolate)?
😍😍😍
جميلة جدا ولذيذة
Espectacular 👌
bonne journée mon ami Master chef Bruno I must say you have taught me too much about working with all kinds of ingredients to achieve the most beautiful results. I have learned much. I will make this dish for my mother’s birthday, her choicest dessert. My best wishes always.
gd ...safe yr fall😂
ALMOST THE MILL CHEF
Les pâtisseries sont aussi sexy que le chef Bruno avec son regard bleu acier waouuuuuuuuh suis trop fan 😘
Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌞😎
Super Chef ...Great Job
fantastic !
Great recipe Chef
Wonderful sir!
Amazing recipe! Would love to try making it but oh no! Is your website down? I can't access it :
🤯
how firm should the peaches be for this recipe?
Superbe