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Chocolate Nougat / Torrone - Bruno Albouze

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Undoubtedly one of the best nougat recipe, made with gianduja from scratch and wrapped in toasted almonds, hazelnuts and pistachios. Nougat also known as Torrone is one of the most precious and ancient treat ever created in addition to be the perfect long shelf life holidays gift. Enjoy! 😋
To get the full recipe go to brunoalbouze.com
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Опубликовано:

5 сен 2024

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Комментарии : 138

@MsPookie2 6 лет назад

we r all gunna b nougat masters by the time u get through with us

@ygdrana 6 лет назад

Chef, your channel is one of the best open learning platforms anywhere online. Can't tell you how much you've inspired people like me to take cooking seriously and enjoy it at the same time. Thank you and please don't stop doing what you do!

@westinjesus1101 3 года назад

I know Im asking randomly but does anybody know of a method to get back into an Instagram account?? I stupidly lost the password. I love any assistance you can offer me.

@CapreDiem86 2 года назад

And the most sexy talking chef ever, as if he tries to seduce with the food 😁

@Testosterooster 6 лет назад

2:13 lmao, I come here not only for the food, but for the laughs as well.

@susanmessenger9052 Год назад

Bruno ! I too remember when I was 29....so I have the nuts blanched and roasted....got the chocolate....got the orange blossom honey and the beautiful eggs....now with your recipe I will be making the best torrone on the Planet. Thank you for the wonderful fast recipe with your cheeky asides...thank you from Australia.

@dncviorel 6 лет назад

Bruno should have his own 5***** premium sweets shop.

@Sam-nv3mv 6 лет назад

i want him to whisper nugahhhh as we sleep

@nakayonghae9429 2 года назад

Love Bruno's Spanish accent

@mominetti 6 лет назад

Gianduja + Nougat = Heaven in my mouth! Omg, yummm! 🤤 I will definitely HAVE to make every single one of your nougats, because I couldn’t be satisfied with tasting just one of them! 👏🏼👏🏼👏🏼

@kinkan3553 6 лет назад

Nougat/Torrone may seem easy to make but it's not. It requires perfection. Ever since I've learned about your channel, I'm hooked and I look forward to it every week. I love all your videos. Thank you Chef Bruno for sharing your knowledge and expertise!

@piapadmore430 2 года назад

I believe it. None of that looked easy to me.

@Kikidevo1966 6 лет назад

I love it Bruno!!! Bring on the nougat varieties ~ this and your praline rose are my Christmas gifts!! Thank you ☺️

@Seeseeificationable 3 года назад

Some marketing people please work with Bruno to bring his talents to live. This is amazing!!!

@owlislike 6 лет назад

Thank you so much for these videos. I have a huge interest in fine candy making and finding videos as informative as this is RARE.

@HeyBoz-04 6 лет назад

Bruno, Do you give private lessons? Because if you did, my wife and I would absolutely sign up next time we are in San Diego.

@valevale72 6 лет назад

Bruno! I would come purposely from Italy!! Although I Am not a professional but an amateur and learnt from my mom and grandmas!

@user-zg7wv5ci1g 6 лет назад

Вы прекрасны в своем мастерстве

@queensweets4497 5 лет назад

Cooked honey with corn syrup

@LBrobie 6 лет назад

Either you should open your own cooking school...or your own pâtisserie, where you sell all these amazingly wonderful recipes that you show us here.

@weirdchris3560 6 лет назад

Actually if you go to his website it says that he's looking for investors or people to fund something like that

@weirdchris3560 6 лет назад

A pâtisserie

@TertuNdokosho 6 лет назад

This actually seems pretty easy. Can't wait to try it.

@ShouHeiKun1932 6 лет назад

Just found this channel. Instantly fell in love.

@WhoFramedMSG 6 лет назад

I learn so much watching these. Can't wait for the book! Thanks.

@TheFlouredSurface 6 лет назад

I hope you never stop making videos! Even if there are times when we are just here for the humor and will never get around to making those recipes 😅, please know that the knowledge and the techniques you share are appreciated 😊

@IrfaniaLubis 6 лет назад

The real asmr cooking is mr bruno narration voice

@MsMOLLYKINS 6 лет назад

I think I'll wait for one amazing dream state where I meet you and taste your food ,what ever your cooking. Sigh I dreamed a dream lol

@waydegardner7373 2 года назад

Thank you for your experience. I just returned from the Strasbourg Christmas market and had my first taste of this. It was sublime. Can’t wait to make it here in the states for my family.

@dianekerr6246 4 года назад

Making nougat for Christmas, plain vanilla with candied lemon, orange and cherry with pistachio and almond. Is there anything different I need to do when adding candied fruits?

@EZGlutenFree 6 лет назад

I am loving these nougat recipes Bruno. Well done my friend.

@hazarathvreddy210 6 лет назад

Bruno ur amazing ,the quality of making dishes is superb

@rachidm323 3 года назад

Your english improved tremendously, congrats Bruno.

@karlvella7627 6 лет назад

bruno this chocolate nougat is what I refer a master piece of yours.... in malta they make also a very good nougat but yours is on another level... thanks bruno for your time. karl from Malta

@sarahaida4239 6 лет назад

It's 2.45am here and I'm just about to sleep, browsing the youtube and oh there you are with your stunning video ♥♥ how nice if i could dream later eating your tasty lovely nougat over there ;-)

@fabiob7261 6 лет назад

Hi bruno, wonderful recipe! I wanted to add a small detail, as i'm from turin, just for you to know for future occasions: it's not pronounced giandujà but rather giandúja :)

@katalinaj3450 6 лет назад

Oh MY! I am just thinking about Nougat lately. Thank you, thank you, thank you! Have a question/request here; Fruit bread with wine fragrance. I am successful with making bread but as soon as I use wine in the dough, it kills the yeast and never rise. There are artisan bread style that has wine fragrance when you cut it and eat it. Any tips, professor?

@VarunMalani 6 лет назад

Great production quality bruno !!

@jbot91 4 года назад

Hi Bruno, I'm a big fan. I love when you go into the history of these delicious pastry's and confections.

@timmypadgett 6 лет назад

Why does the chocolate need to be tempered?

@christianpeele6878 6 лет назад

So that it sets at room temperature and not melty

@MM03248 6 лет назад

Excellent method, stunning dishes, and we are fortunate to have you share your art and knowledge with us as always But, respectfully, as a longtime fan and subscriber; I think a lot of us would please prefer a new recipe over a variant of nougat for the next update.

@nutella9446 6 лет назад

Sorry, I think you're the alone in this nougat is amazing and we loooove this series

@MM03248 6 лет назад

Cranberrylips Fair enough. I mean no disrespect, as Bruno is my favorite chef, I just prefer when he has more of a variety of dishes he shares.

@Kikidevo1966 6 лет назад

Well I’m honored that we are being given this series. It’s amazing.

@Poreckylife 6 лет назад

It's just a fun series he will be back soon with regular programming. 😉

@BaBy94GiRLz 3 года назад

Hi Bruno, This recipe looks amazing and I’d like to try making the gianduja from scratch, but the recipe on your website simply states 500g of gianduja. Can you please give the measurements for the hazelnut paste and chocolate to mix together? Thank you so much, absolutely adore your channel! Tonia

@gulcankaradeniz6998 2 года назад

Merhaba ölçüleride verseniz iyi olurdu

@sumantsharma3075 6 лет назад

best ever,love to see your recipes,i will request you to put the entire recipe in begning .

@rashaydan6521 Год назад

Irresistible taste Chef all your recipes are excellent🌹

@julietaorliacq3295 6 лет назад

Oh lá lá, délicieux! Chapeau!

@bushrashaikh2931 6 лет назад

Can u pls make Hazelnut gianduja muffins

@dirtyunclehubert 6 лет назад

i heard a rumor uncle B has a special red telephone. only gordon, jamie and other top michelin star chefs have that number. they call bruno when they're left clueless...

@Reaper-3000 6 лет назад

Bruno's gone and done it again...the man, the myth, the legend. Well where I am from it would be cheaper to substitute the hazelnuts for gold nuggets..otherwise spot on..

@cynthiawoolridge6125 6 лет назад

I just found you, and instantly I subscribed. I just love how you do everything, even making and eating your nougat. It made my mouth water, because I just know it was delicious😋😋...love love your show.... thank you 🙏

@Salihakh 6 лет назад

J'adore ta voix la recette est magnifique bravo 👏👏👏👏

@pepperspray7386 6 лет назад

Please add as much history as you can

@iraqcuisinetaste1719 6 лет назад

تسلم الايادي اريد مقدار السكر بالكوب

@lauritslacour5116 6 лет назад

You never cease to amaze me Bruno

@reginaluz2164 3 года назад

Alguém pode traduzir esta receita para o português? Grata

@gloriaaugustofernandez4447 5 лет назад

Por favor l Ingredientes en español gracias y por favor

@p.c.7184 6 лет назад

Quelle gourmandise c'est irrésistible ! bravo =)

@takotam5737 6 лет назад

Bruno you are the best ! I learn so much from you, thank you !

@randmayfield5695 3 года назад

Excellent! Well done. Thanks.

@kelydejesus9700 5 лет назад

Olá bruno seria possivel me mandar a receita do torrone,me desculpe mas não entendo nada do que vc fala e eu simplemente amei como fica o seu torrone,quero muito a receita.beijos!

@chocolatkekestv9829 6 лет назад

You made Pralinémasse....for Gianduja you dont caramelise the nuts....

@slickymcdougals 6 лет назад

Well I was planning on making the nougat de montelimar this weekend because of your last video...but my plans have now changed with this video haha. What do you think about adding the candied orange peel to this nougat? Chocolate + orange?!

@BrunoAlbouze 6 лет назад

Alexander Teppert Good news.. yabalabala u can definitely add orange candied me amigo

@Anon.User.602 6 лет назад

SpaceX's next-generation solid rocket fuel.

@karellysy811 6 лет назад

Great videos, btw! Using the method to do praliné in this video, do you use roasted nuts or raw nuts? I find that when I use 45 min roasted nuts, by the time my sugar caramelizes fully, the nuts are in the hot pan too long and are then too roasted (praliné starts to have a slightly bitter / over-roasted taste)! I wanted to try to roast the nuts only 20 min and then use this method! Thanks!

@BrunoAlbouze 6 лет назад

I dont know where you did get that recipe but run away from it. Never heard that nuts should be roasted that long. Nuts should be carefully roasted for just about 15 min then thrown into caramel or using the old-fashion method as showed. Over roasted nuts get bitter without any doubt and ruin the whole deal.

@karellysy811 6 лет назад

That's what I thought! Thanks! Do you see a difference in taste between this method of making praliné and the method where you do a caramel à sec and add the roasted nuts to it? A trick, I add a little knob of butter at the end to deglaze and get all the caramel from the pan!

@XxxcloackndaggerxxX 5 лет назад

How did they make it back in Napoleon's time, becuse I don't have a fancy mixer!

@dematrsinba4361 6 лет назад

Juste genial, d'ailleurs j'ai testé ta derniere recette de nougat et c'etait super mega bon, donc je vais tenter celle là afin de voir laquelle je ferais a noel finalement

@ff-uy1vo 5 лет назад

salut vous pouvez me donner la recette en francais si possible prcq j´ai pas bien compris langlais

@lesdelicesdecroustille34 3 года назад

I love your chanel et j'aime beaucoup votre travail

@vittomontilla 2 года назад

I forget that I was trying to learn how to make the torrones 😂💜🔥👐

@qwertyboo 6 лет назад

I wanna taste this, we don't have nougat where I come from lol (I'm Asian)

@marcelanderer5177 6 лет назад

Bruno is such a god

@coreystern990 6 лет назад

How did they make this without a good processor

@asmaagheith4463 6 лет назад

wow

@jerl7320 6 лет назад

Nougat is so damn good.

@myculinarypage5184 6 лет назад

Oh wow Love it 😍

@alaamo9403 4 года назад

وااااااو ابداع

@kittycatdude 6 лет назад

Dear Bruno, you're recipes always looks so delicious. Watching your video is equal part pleasure and torture. But I gotta wonder, you must have to get a lot of exercise to keep your trim physique while eating so many decadent deserts no? :)

@marianaprn2095 3 года назад

Va mulțumesc pentru rețetă arata bine și cred ca e forte gustoasa nu am mai văzut o nuga asa cremoasa de când eram copil as vrea tare mult safac și eu rețetă pentru ai încântă pe cei dragi dar nu înțeleg ingredientele Va rog dacă se poate sa dați și traducerea. Multumesc

@adriananavarro1450 2 года назад

POR QUE NÃO TRADUZEM REFEITA ??????

@laseru 6 лет назад

Bravo!

@rowdeo8968 4 года назад

I fail every time I make Torrone. This time I did he pre Roman method and never once did the damned thing turn white. So I turned it into another sweet rather than throw it all away. It is so depressing. I never had so much trouble with a recipe and do not know what I could be doing wrong.

@sdr196 6 лет назад

Awesome chef....

@asmasma7218 5 лет назад

جميل وشهي

@nieladrew 6 лет назад

💜💜💜

@Pearl_of_Labuan 6 лет назад

Love you.

@ekramsweidan8912 6 лет назад

You are amazing as usual.

@marajany7971 6 лет назад

maravilhoso.

@nilds2702 6 лет назад

Nos somos os únicos brasileiros por aqui!

@magamaga9035 6 лет назад

ازا في ترجمة للعربي بليز

@PLF... 6 лет назад

Oh you toss your nuts in it alright... Also, the reason you'd use a copper pot is because the sugar doesn't stick to copper like it does stainless steel.

@BrunoAlbouze 6 лет назад

Due to heat conduction

@nilds2702 6 лет назад

Ou delicia parece estar muito bom congratulações meu brodher.