Gordon Ramsey is a TV entertainer that has decent cooking skills... Bruno is a very talented professional Chef that happens to be funny as well... Don't compare them please... Apples and Oranges...
I wasn't , I am not a Ramsey fan in the least ,I was trying to say and not eloquently that Bruno is amazing. I've traveled the world eating in wonderful restaurants and watching Bruno makes me smile and remember how much I love cooking . He encourages people and the fact that he loves food comes across in every way. Not oranges or apples he is so far above that I think of him as mango or passionfruit perfection ...
Glad I faund this recipe. Will make asap. I tried your tiramisu and my goodness it's soooooo good!!! Thank for sharing your amazing experience with us!!!
I can not wait! Bruno, you must open a restaurant or bistro! I have been watching your videos for a long time and I am salivating like a dog each time you upload. Please, make my dream of having a meal made by you reality!
Dearest WONDERFUL Chef Bruno . . . As always, I ADORE everything about this video. I especially love and laugh at how your face turns into PURE ECSTASY at that moment when you taste what you have prepared, whether it includes "fainting" backwards or just your look of astonishment. Any of us who have ever tasted ANYTHING that is exquisitely delicious KNOWS, VERY WELL, that feeling of sublime pleasure, so it's just so much FUN watching your reactions! The other thing I love so much about you, and your methods and your "style", is that EVERY SINGLE TIME I watch one of your videos, I learn something new! Sometimes it's something big, even perhaps "earthshakingly" big for me on my particular cooking/baking level! And sometimes it's something relatively small, just a little "tip" or "trick", that I never thought of, but ALWAYS something that helps me to be a more proficient, successful cook and/or baker. You know, the TRUTH about me is that I actually only cook and eat low-fat, 100% plant-based food, and adopted that culinary lifestyle nearly 10 years ago. However, I still do learn MANY THINGS from you which I can apply to my style of cooking, baking & eating. In fact, I'm writing a cookbook which consists of VERY low-fat (mostly 5 grams of fat or less for VERY large servings!), 100% plant-based COMFORT FOOD recipes which, in SPITE of having ZERO animal products and VERY low fat ingredients, I strive to make each recipe "ALMOST LIKE THE REAL THING" in taste, texture and appearance. At least that is my GOAL for every single recipe which I have created from scratch or have adapted to fit this type of dietary lifestyle. That goal has not always been easy for me to accomplish, but I want you to know that YOU, dear Mr. Albouze, ALWAYS increase my knowledge AND my inspiration to "reach for the stars" when creating these recipes for my very unusual culinary style. You are such a FANTASTIC TEACHER, our dear, darling Bruno! Not only am I thoroughly INSPIRED by what you present to us, but you and your videos and your recipes fill me with JOY as well, because of your personality, your sense of humor, your AMAZING attention to details in your process, not just in the cooking/baking processes, but in EVERY aspect of these video presentations. That's why I can't stop complimenting you, PROFUSELY, because your life adds SOOO VERY MUCH to me, and to ALL of us who LOVE what you do, HOW you do it and, therefore, are paying CLOSE attention to you. We APPRECIATE the fine details of your words, your personality AND your culinary art. You are so unique, and I just want you to BELIEVE how PRECIOUS your knowledge is, and how TRULY VALUABLE your LIFE IS to those of us who love food and want to be BETTER THAN WE ARE when it comes to preparing it, whether it's simple or complex. It's all so beautiful, and so are YOU, dear, sweet, gifted and generous man!! (And, in case you have doubts about this, I mean EVERY SINGLE WORD OF WHAT I SAY!!!) THANK YOU FOR EVERYTHING YOU DO FOR US, Chef Bruno Albouze!!!! With love and tremendous admiration....your fan (and STUDENT!) for life, Daryl
VRAIMANT FORMIDABLE TOUTES VORTE RECEPT. MILLE MERCI. SALUTTION DE ATHENS,GRECE. JE VOUS SOUAIT BON SANTE ET ATTENDS VOTRE CONIUS DE OBSERVES LES NOVELLES PRESENTASIONS..MERCI BEAUCOUP..☺☺
I enjoy the videos where you painstakingly bring a dozen different components together into a stunningly ostentatious dessert, but it's also nice to see a recipe video like this one, featuring something I might actually work up the effort to make myself.
Just love it, the way you cook and present your recipes, just awesome. .. in my personal opinion about you... you are soo much better than Gordon ramsey.... very humble and funny, clean guy
Maybe Bruno can open up a bakery, someday, with all his amazing deserts. He could train a few talented people to make lots and lots and we could order them. I like to think I can make his recipes as well as he can... but then, I would also like to win the lottery
ca me rappelle exactement comment était faite la tarte aux mûres de ma grand mere. Et pas des mures de supermarché, celles qu'on va chercher dans les ronces!
Ah, this is the perfect recipe for me to make for Thanksgiving. I think I will use some Amaretto to cook my apples and omit the raisins and add cinnamon 💜
Dear Bruno .. I always wonder what is the difference between sweet pastry crust and shortcrust and the one with only iced water? I mean how can I use them in sweets.. what is good for let’s say Pecan pie or chocolate tart and other..
Could this recipe work with puff pastry instead of shortcrust (like in your french apple pie video)? Or would the puff pastry get too soggy from the custard?
Hi, Bruno. What are the sizes of your tart pans? It looks like one 9" or 10"? Not sure about the second one. Didn't see this mentioned on your site and would love to try this recipe. My mouth was watering from the opening shot. TIA.
Actually it's not up to me to determine how much pie crust this recipe makes. It's up to you as the creator of the recipe. I'd rather not make more than I need for a 10" pie pan. If I knew what you started with, I could convert one way or the other.
