I’m addicted to your channel Bruno. Literally the sexiest food channel on the internet. I’m from New Brunswick which borders on Quebec) Canada, so I love that you speak both French and English in your videos as I am primarily English and want to keep up on my French vocabulary. Je besion pratiqué parler en Français. Il est la laugue plus belles du monde 🙏🇨🇦❤️
Making pate a choux is definitely a must-learn. It’s one of the first things I learned in cooking school, and like Bruno said, the skill will help for so many pastries, both sweet and savory
J'ai 15 ans de pâtisserie derrière moi. J'ai travaillé que dans des 2, 3 macaron Michelin et des palaces a l'étranger, Et vraiment j'adore toutes vos vidéos. C'est trop cooooool. MERCI.
If this man was a dealer, he would be jailed for encouraging food addiction.... there is really no limit to his extraordinary talent ... why is he not a a chef to some grand royal family.. serving state dinners that would be as impressive as the priceless jewels worn by the kings, queens and princess
Ok made the dough and it's piped and in the freezer. The creme anglais went ok but be careful to heat after adding the yolks. The last part the mirror glaze says to add hot cream. I bloomed powdered gelatin and stirred it in. It seems to be working. Tomorrow I'll bake.
I recently found your channel and I've been binge watching your videos, I love your content. I'm by no means a good cook or baker but I really want to make some of the stuff you do; unfortunately I have a bad egg allergy and I don't know of any good substitutes. I've heard of using apple sauce/yogurt, but that doesn't seem like it'd fit in the recipes.
Chocolate Pate A Choux 125 g Water 125 g Milk 110 g Butter 5 g Salt 10 g Honey, or sugar 150 g All-purpose flour, sifted 20 g Unsweetened cocoa powder, sifted 270 g Eggs (Beaten) Chocolate Crémeux 270 g Heavy cream 270 g Milk 120 g Egg yolks (6) 70 g Sugar 240 g Bittersweet chocolate (64/66/70%) Eclair Mirror Glaze 85 g Water 200 g Sugar 65 g Unsweetened cocoa powder 150 g Heavy cream 9 g Gelatin sheet
I follow you years ago.. you are a master between master... hope someday I can meet you face to face.. I said to my friend that you to be my master because I was learning with you and your videos.. so thankful
I know now why your arms are solid. I am trying to make your recipe for Chocolatine. The kneading alone is tough. It says 10 minutes. I was kneading for at least an hour. I think it will be worth it. Thanks for the inspiration. x
I love the idea of piping long and cutting. No more wet fingers! what number tip were you using there? Do you even need a tip? No corn syrup in the mirror glaze?
Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. It is common practice to freeze baked choux pastry, which only requires thawing out before use
Amazing!!! They look gorgeous... I can’t wait to try it out . I truly admire you, Bruno. Thank you for sharing your unique and perfect job, it’s so inspiring 💖 Greetings from Costa Rica 🇨🇷
This is a lot more difficult that it looks. He is making it look easy. Because it chocolate choux its very difficult to see when it's done as you can't see it darken. Too late it will burn. Too early it will collapse. Very tricky. 😍
Hey Bruno, the filling turned out runny rather than thick. I did use heavy cream as indicated on your recipe (the whipping type) instead of double cream. I followed everything correctly except due to time constraints I moved it straight into the fridge instead of allowing it to cool down at room temperature first. Could this be the issue or is there something I've missed? It's driving me a bit nuts. Also, do you cool down your piped out choux before baking?
