Incredible dessert en trompe l'oeil! This recipe is inspired by Cedric Grolet. To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Because we are used to his style, he's joking about from the start, he's also killing it in the comments when he's got the mood. Such an inspiring personality this Bruno.
Dear Bruno: 😋You desserts are the main reason why I double tempo now my morning workout!! So that Im truly enjoying them without feeling guilty. The only difficult is they take much tiime...but as for me I duplicated the ingredients for the lemon shaped one and I had to hide them in my freezer (and caught my hubby looking for them at 4am as an ancious tiger!!). I didnt get lemon shaped moulds...but with normal ball shaped I could get the same result! Thank you
@@Craftmasterist lol... that makes no sense what so ever. Not to you, the other guy... terrible is always terrible he simples says it in a sarcastic way... this guy just has a poker face that good but not as good has is cooking skills tho, and didnt let you figure out if he was joking or not. Every language does it. He says it because he will eat to many and get fat or unhealthy. You for example when you eat four...teen chocolates. Its exacly the Same and you better leave some for me... ;) you probably wont even see it but why not explained it right.
Wow, that is a lot of steps for a dessert, but well worth it. I love watching Chef Bruno videos. I am glad I came across them. I went to culinary school and it is a pleasure learning from him. The humor is an added bonus.😄
With all this lovely creation, too precious to just eat them. In my country, I would definitely present this as one of the gift exchange during wedding ♥♥♥
I've been watching your channel from the beginning. Your skills as a chef never cease to amaze me. This was beautiful Chef Bruno. My favorite. I'm searching through your channel for a black forrest cake. My birthday is coming up in August. Blessings to you and yours.
"It's terrible." hahaha! Your sense of humor is as good as your culinary skills! You make academic level recipes look so simple. Thank you for sharing your knowledge!
this video hurt my brain in so many ways. i still am in utter shock how you can make something thats great to something thats perfect to something thats even more....maaaaaaaan, what an artist you are. a hidden gem shining brightly.
i watch your videos all of the time and aside from your amazing cooking skills i believe u have such a wonderful personality i dont normally comment but i just wanted to tell u that and god bless u as well cooking can be very painstaking especially when u make bread by hand its truly a blessing that u are sharing your skills techniques n smiles with the world 🙏
You took all the knowledge you had and created something out of this world with it! This is not like the other baking videos, where you just watch as the person is baking and think how you're going to make it yourself. Your skills bring baking to a whole another level! Watching your videos, I get inspired even further and instead of thinking how I'm just going to copy your recipe, I'm thinking whether something could be used in a different way, in a different cake. Thank you for bringing baking to a new dimension
Hello, Monsieur Bruno.I have watched lots of cooking / baking channels but yours has this certain finesse and elegance. The way you prepare the food shows a lot of patience, dedication and art. Keep it up! :)
OUTSTANDING!!! how many hours go into filming this process? This and the lemon l think would have to be my favorite! That mold may be in my kitchen soon! I’m ambitious so I just may give these two a go! Thanks for making these great videos!!
i seriously love all the random/quirky edits you include in your videos! besides the cooking itself you do, it really adds an element of fun, and brings a goofy smile to my face every time lol
I'm glad you enjoy the internet. Don't forget that youtube is also full with truely useful information such as self-development and just to make the best out of your life.
Bruno you are one of the kings for me and you know why.... because you arrange such a receipe so that the home user can make it by him self with no extra special equipment.... I love you alot and waiting for you receipe every week... thanks karl from malta
Sir, you have no idea what joy you've brought to my sister and I. Those terrifying smiles-turned-staredowns have made so many a night so much more entertaining for us. Thank you for being you, my friend.
Sincerement j'adore tes vidéos, j'ai même créé mes propres recettes à partir des astuces et des techniques que tu donnes au cours de toutes vidéos, continue comme ça
Gorgeous, I love the energy and excitement you bring to each recipe video. I can’t wait for every tutorial you upload, it really brightens my day. Thank you Bruno ❤️
You are absolutely amazing stunning dessert by the way happy Father’s Day thank you so much for sharing recipes I really appreciate it wishing you A great Father’s Day😍😍😍😋😋🙌🏻🙌🏻🙌🏻🔝🔝🔝💯💯
Bruno how does you manage to create such beauties with such ease.... ur the greatest chef i have ever known... i love ur techniques as well as the receipe you make... with lots of love... keep our sugar crush increasing by these wonders....
I watch his videos with a smile on my face the entire time. A mixture of humor, the professional quality of the production as well as the beauty of the culinary art and skills he has and shares with us. It's a perfect video every time.
My prayers came true!!!! I was just wondering when you would make La noisette for the shaped dessert series!! I can die peacefully now. Thanks Chef Bruno.
OMG I LOVE YOU SO MUCH I have been searching for ever and ever and you give actual recipes for 5-star french upscale desserts that i can't find *anywhere** on youtube , you SAVED me!!!!
I'd dare to say it might be way easier to make that golden hazelnut and having it look wow factor impressive than making a perfect looking Opera cake. It doesn't look like art, but it's absolute testament of his skills.
I am beyond impressed by your channel and your talent! Honestly, how don't you have millions of subscribers? Your videos are detailed, yet interested, your personality is great and your accent adds a special touch to everything you say! You are so down to earth and speaking to us as if you were teaching us something we all could make! Well done, I'm beyond impressed. I wish I could have at least 5% of your talent
Bruno - Le Classe. I really loved this latest recipe. I honestly just watched it with my mouth open in sheer wonder at how someone would even be able to conceive such a thing! Then to actually make it!!!! I am so astonished at your creativity and ability. Every episode you upload is a joy to watch. Thank you so much. You are enormously talented and clearly an extremely hard working chef.
@@BrunoAlbouze je trouve que vous representez parfaitement les patisserie de Cedric Grolet. Tres accessible. J'aimerais franchemin vous voir a ces coté
The only somewhat expensive ingredient is hazelnuts, and even they are not that expensive, so it is actually not any more expensive to make than a typical Western dessert, maybe a bit more. Blast freezer extra :) As for calories, it is mostly cream and nuts, so it is comparable to cheesecake or any regular cake with frosting.
@@trapezius77 Assuming people have all the tools available and don't need to buy them. Hazelnut price depends on area. You also need to buy certain ingredients somewhat in bulk so that's also a bunch of money spent of ingredients you don't usually use and probably won't touch again. The cost may not be in the thousands, but if you bought most of the needed things for this solely because of this that's quite a nice chunk of cash, far more than a cake or other 'typical Western desert' would cost.
@@drunkenwhaler9507 But that goes for any specially recipe, as you will have to buy special ingredients. Having said that, if someone is the type of person who would attempt to make this, they will definitely use up the ingredients in other special recipes they would attempt every couple to few weeks. Just store them properly, for example, nuts airtight and in fridge (freezer even better), etc.
Ur recipes are not for the common kitchen. They are to serve to the Ministers, kings and to the professionals. I can only admire your skills, talents and above all your big heart for sharing. Thank you.
Watching your videos since 5:30 am this morning, this is excellent, my tummy hurts but for a good reason, more like this, no spray painting, just using the properties of the food and maybe brush som color makes it look so much more authentic i love this
Au nom de tous les gourmand(e)s et gourmets du Net: Thank you Chef! Just when we think we’ve seen the best you’ve got, you take it few notches higher! Thank you again and please keep’em coming 🙏🙏🙏
J'ai regardé cette recette de nombreuses fois. Il faudrait que j'essaie de me lancer mais j'ai vraiment peur de rater... Surtout la mise en forme. En tout cas c'est magnifique et ça a l'air délicieux
Oh my goodness....I am exhausted from just watching the culinary ordeal of making this beautiful dessert. I wish I had the patience and the kitchen to make it.
