New York's best known morning treat! To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
If you can wait 3 days before you fry or bake them. It will make all the difference. I love that I can use egg whites that I’ve saved up in the freezer. As for baking them what I do is after chilling the cut/shaped dough I would dust all the cronuts with powdered sugar then I bake them for 25-30 min at 375 then I filled it with a cream cheese passion fruit or strawberry filling. The greatest compliment I got was where did you buy this cronut. 🥰 it totally made my day.
If Bruno published a cook book, it will weigh 35 lbs and be oven safe. It will be bound in smoked sausage. The pages will be made from tight springy dough that will slap you in the face when you open it. And it will smell of cooked apple pie and fresh cream. It also will produce an endless amount of raisins each time you read it.
I will make them together with my 10yo daughter. She is a petite chef pâtissier and asked me many time to make something with puff pastry from scratch. Is the perfect recipe: something different and familiar at the same time. Thank you very much chef Bruno
Made this yesterday for my baking club. People were AMAZED !!!! I got so many Thank yous from satisfied friends lol i thought they were going to hate them because they looked nowhere as good as bruno’s but of course nobody noticed since no one sAw bruno’s Video haha. Mine really weren’t as puffy as bruno’s so make sure you wait until they puff up.i live in a cold place so they didn’t rise much and I couldn’t wait any longer else I was going to be late for work ! Thanks Bruno for this amazing recipe :)
Actually spreading butter on dough is a Greek/Byzantine technique that is still used to make a Greek delicacy called bougatsa. It's not French or American at all. And it's been used for centuries
Wow what a creative and genius video! I’m so proud of you Bruno love your work and seen your journey from the beginning. This looks absolutely delicious!!
I didn't think I could be surprised by donuts anymore... I've eaten donuts all over the world. Went to Donut Academy, grew morbidly obese, and by 35 they said I wouldn't live to see 40. Lost 300 pounds and I'm 43 years old. I now eat two different donuts a day-- one created by me, and the other created by someone else. SOmeone different each day. My donut knowledge has surpassed all others. When I was obese I had a twirly mustache and wore a big chef hat. I was at my best then. But now, I am a skinny donut chef; robbed of my beautiful bulbous belly. The failings of modern medicine in keeping a large man healthy, I suppose. I consumed 35+ donuts a day back then, and it was the definition of heaven. Now I must await a timely demise before my true dreams can be realized in some heavenly world of donut clouds and frosting lakes. hahaha nope all false. But the first part is true: that donut is a surprise!
Spreading butter on the dough and refrigerating before folding it...first time I've heard that and never though myself...such a genius, like that everything is much easier
Dunkin Donuts should be sued for making people think they came up with this idea. Thats where i first heard of it. I never tried it but I heard it wasn't good. This Cronut looks way better. I can't wait to have one like this from a 10 star chef like Bruno.
Bruno: Love ur work! Pieces of art. R u a coffee lover? Would it be possible to make episodes about coffee? Many people adores coffee and would love to learn few touches and secrets from u. Best wishes KA
OMG these Cronuts are game changer ♥♥ Bruno is the real deal when it comes to RU-vid food channels ♥ Best of the best thank you for your wonderful innovative recipes and yeees you're unique Bruno
OMG Bruno I haven’t even started the vid and I’m drooling! You are my “dream chef and friend” combo! Cannot wait to make these. Thx for sharing your never ending talent and ingenuity! 😋
Made my first cronuts using this recipe and it was soooo deliicoussss!!! Instead of lemon glaze with custard filling, i just made some Powdered Sugar Glaze and did not put any filling onto the cronuts and it was soo gooooddd! The texture was very flaky and crunchy and the taste was amazing! It is actually very easy to make but very time consuming! I would definitely make more cronuts in the future! It is definitely the best kind of donut I have ever tasted!
Wow!!! Amazing.. You can easily persuade your audience... Seems so easy to make it... You're such an eloquent teacher... Thank u for the recipe... This is a must try! Thank u. God bless you 😇😇😇
I wish someday there would be a robot "chef Bruno" which will make exactly the same dishes so that dont have to mouth water everytime I see a new video uploaded! That is a torture!
Chef Bruno please put the written recipe in the description box. The link doesn’t take us straight to your new recipe I have to search for it and it’s quite slow please update the website. I really appreciate your hard work and I always look forward to your videos .
For the left over dough can we make another cronut from it?? I mean did we can reshape the left over dough to have a shape of cronut again or we can only bake it as it is without shaping it back??
Being mean to the dough is my favourite part! Does that make me evil? 👹😉 Oh and that cleaver monster knife at the start! Is that a new toy? It’s magnificent!! 😍
