Hey Bruno, I'm a qualified bread and pastry cook and recently apprenticed as a chef and I just wanted to let you know how inspiring your food is. Thank you
This recipe and execution has completely blown me away. I've only ever seen or tasted apple turnovers made with shop bought puff pastry and tinned apple compote, tragic - and to see it made to look so elegant and sophisticated has really amazed me..
I made these and they came out perfect. Bruno’s recipes are always so well explained and flawless. I felt like I was making these for the 100th time not the 1st
Ive watched your videos many times , its fun, joy and relaxing, but the best part that you are sooo professional and you are giving the ultimate recipes on the web, I wish that you give courses , thaaaaanks for your time and effort.
I made this full recipe of inverted puff pastry, and for those who need to know dimensions before you start, this recipe comes out to about 7.5 wide x 10 inches long x .5 inches high for the the beurre manié. I made the detrempé slightly smaller (7 x 9 inches). So far, so good.
i watch this not for the food because i feel like these things are too complicated for me. But I laugh every time I watch your videos. It's so dramatic and funny. Love your voice as well:)
This looks so easy to make.Will be biting into one in 20 mins...... Oh wait, in 2 days and 20 mins :-) You keep challenging us, but that´s the fun factor about cooking
Wow, what a recipe! I made Chaussons aux Pommes last week exactly as in the video. They are heavenly! Thank you for sharing the recipe, your technique, tips, and professionalism)))
This is the most beautiful apple turnover I have ever seen! Master work! You should have a show on Food Network and also on Cooking Channel! I do not understand why they have not asked you yet! You are absolutely the best!
My jaw just dropped. I am about to pass out. This is too much excitement! I have always want to prepare all these recipes but never knew how to. Do you have a school? I would like spends my vacations learning.
Amazing!!!!!I've seen that done open faced with an apricot half and the dough rolled on top of sanding sugar which gets ingrained in the dough and makes it super crunchy but l like this technique more!
Haha! Flamel, I totally agree with you! And Bruno Albouze: your recepies are not only perfect but they all work at my humbled kitchen! I've already done your croissants, the inverted puff pastry, your lemon merengue tart, dark chocolate mousse and many others...they all turned out perfectly and when people eat they say it's the most amazing thing they've ever tasted in their lives...your channel is love S2❤️
I've been watching many cooks and bakers. Bruno,you are the best! Definitely a perfectionist and an artists. Too bad we can't have a taste but I am sure they all taste great. French cuisine is very refined and the very best! I've been in Paris and tried the baguette s and they were out of this world, I've bought some aromatic black grapes and had them with the baguette,a simple meal but really incredible! Not everyone can understand the combination unless you have European roots. Whatever I had was top notch in quality,freshness and taste. In Paris junk food almost doesn't exist, I've seen McDonald's on Champs Elysees and that's about it in that area. It is a great idea to mix the flour with butter than leaving the butter by itself. They look so yummy!
When baking at 450°F after 5 minutes do you take the pastry out of the oven and then wait for the temperature to get to 350°F before putting the pastry back in the oven? Or do you keep the pastry in the oven while the temperature gets down to 350°F?
You are just incredible! I learn so much with your chanel... More than many youtubers combined:D Is this puff pastry only used for chaussons aux pommes? Can it be used for croissant, quiche or something else? Does it freeze well? Merci pour ces magnifiques recettes!
Dear Burno...I have seen so many many cooking and you know what.... YOU ARE A TRUE GREAT CHEF...YOU ARE THE BEST EVER CHEF IN THE WORLD... YOU ARE PUTTING THE BEST, THE BEST EVER REAL FOOD BECAUSE OF WHO YOU ARE... I LOVE YOUR MOST DELICIOUS FOOD & I LOVE THE WAY YOU PRESENTED & STYLE OF COOKING!!! JUST LOVE YOU SO MUCH!!!! THANK YOU for these wonderful cooking....
THANK YOU for your lovely reply... BRUNO, YOU GAVE YOUR BEST...YOU DESERVED THE BEST... I can't wait to share your channel of cooking with my buddies who are just crazy for good food this weekend... I make very sure my buddies they get to SUBSCRIBE YOU... they know me best as I GO FOR THE BEST & NEVER EVER DID I HAVE DISAPPOINTED THEM through my advices & recommendations as you are MY BEST CHEF I ever seen honestly, you are very fun, friendly..humble.. pro skilled and great creations of refine food... In centuries in China, the EMPEROR he can kill all the people he disliked & against him... but he will NEVER EVER KILL HIS CHEF... the chef creates everyday great food for him to stay healthy and happy...SO CHEF IS PRECIOUS IN HIS LIFE... In this short story, I WILL KEEP YOU NOW & FOREVER FOLLOWING YOU.. I will definately get to share your good food to all my good friends anytime when we do meet for tea... and GREAT FOOD IS WHAT OUR TOPICS WE ALWAYS SHARE ON... SUBCRIBE YOU IS A MUST... CONTACT YOU BY GIVING A COMMENT IS NO..NO..NO.. Because simply YOU ARE MY BEST CHEF YOU ARE MINE..!!!! hahahahaha!!! STAY BLESS.. STAY HEALTHY.. STAY HAPPY BRUNO CONTINUING CREATING GREAT FOOD FOR US...we are so so hungry.!!!! HAPPY WONDERFUL DAY TO YOU BRUNO..!!!! Love QUEEN.
I love this channel and Bruno's teaching methods. It has me going out and buying ingredients and trying stuff I never would have done before seeing it here....I only wish that there was less pastry stuff with these recent updates and more savory dishes, like another pasta episode for example. Regardless, I always enjoy the notification that there is a new video posted to this channel.
Thanks for the refresher on inverted puff pastry - it's been awhile. Gonna make some of these baddies with roasted pineapple,rosemary,and almonds this weekend.
I really liked that puff pastry method.And all these pastry cream based recipes you shared the last days.Oh my!I will definitely try some!Thanks Bruno for all this effort!
Hi, from Seattle. I love love your channel. I am learning so much from you. It's so helpful to learn some of the baking techniques you use. Thank you for sharing your beautiful videos. Beautiful prepared pastries! By the way, your accent is so exotic!
You melt my heart, and make my mouth water. Oh, and your food does too. Hmhmhm. Hearing you bite in and watching you close those dreamy eyes is always the best part. I can almost taste the warm apple filling and the flakey puff pastry.
Thank you for sharing this wonderful recipe Chef Bruno! This is exciting!! Great pastry my fave= apple turnover. Love your style of how they are made... PERFEcT!
I love his cooking... there isn't a recipe I've seen that doesn't move me to want to make it....came across him looking for a recipe for duck confit....I love him
Thank you for this wonderful recipe. I made them, my first try at puff pastry, and not only did I find your instruction easy to follow, they turned out amazingly. Would I be able to assemble the turnover the night before and egg wash and bake in the morning? Thanks for your help.
Bon sang ! J'ai regardé toute la vidéo avec la bouche ouverte et un air des plus niais. Un vrai régal de voir le travail de la pâte. Chaque élément est bichonné et traité comme le bien le plus précieux. Bravo Mr Albouze !
I love you Bruno! I started watching you when I was in sixth form deciding my future and I would watch your videos for hours and hours every night and take rigorous notes. Now I’m a pastry chef and one day I hope to have my own bakery :)
Bruno! Excellent pastry once again. Thank you for continuing to share different techniques. Really exceptional. I would do these with pear as well. Again, you have added a bright spot to my culinary day. Blessings ChefMike
Awesome recipes, awesome videos! Only just discovered them... here in faraway Thailand. Bruno, I can't find the recipe of Apple Turnovers/Chaussons aux pommes on your website, please put it on! Thank you.
Even when I have super flaky results towards the outside, the inner layer of my turnovers have a thick layer of dough that did not separate. I always thought it was just due to the weight of the filling, but this inverted method may be the answer I've been looking for. And, I cannot wait to have my little patissiere try the apple sauce.
Chi ha messo il pollice verso è in malafede. Questo metodo è a dire poco geniale e i risultati sono STREPITOSI. ottimo anche il ripieno. Grazie Chef Bruno
Awesome! So far, the dishes we have tried making from your channel have been amazing! I'm so glad I found your channel when I was looking for a ratatouille dish!
Bruno :) i love the way you cook and explane your recipes ... you're definely amazing ... i keep watching you from long ... long time ...and i'll never stop that !!!
Bonjour et merci Bruno pour honorer la pâtisserie française (entre d'autres pays) grâce à vos sublimes recettes. Je connais une variante du chausson aux pommes (le chausson aux pommes est une viennoiserie très traditionnelle en France). J'ai découvert dans une pâtisserie en France des chaussons, mais ceux-ci étaient garnis à la crême aux citrons (la même crème utilisée pour la tarte aux citrons), personnellement c'est encore bien plus délicieux. A essayer.
I've been watching almost every of his cooking vedio, absolutely amazing! I am from Mintreal, Chef Bruno's baking reminds me of the lovely French pastry I used to have there, great skill!
