OMG Bruno! Classic apple tatin is my favorite dessert. I never thought it can be improved, but this way of making it, has blown my mind! God bless you for doing what you're doing, and for sharing your knowledge with us!
Wow! Just wow chef. Im a chef and it is one of the best channel for professional chefs and home cooks too. Really appreciate your reciepes and they all are basic original and classic with an understandable twist and presentation. Really appreciate if you can show best french techniques and best side dishes to go with the meat or veggies.
I hope that one day when I get to paradise (have tried to be a good person all along), the buffet will include ALL the wonderful creations of Bruno, who, in many many years will surely be promoted “ chef pâtissier du paradis”. Those apples must just melt in your mouth. Bravo chef! You certainly make those lucky ones who get a piece of this log very happy!
I just made this recipe and I can honestly tell you that this is one of the best desserts I have eaten. The caramelized apples were a hit and the cookie base was a great combination. I highly recommend this recipe for people which want to take apples to the next level. Well done Bruno......
Would you please tell me how you filled the mold? His finished product looks sooo much smaller than the mold. Did you put 3 layers of apples next to each other.? Was there a big gap in the middle? Did you use all the apples? Thank you for your help.
Wow Chef Bruno! I have been baking for many year’s! I doubted my ability for making such complicated recipes like puff pastry. I am not a pastry chef, but am thinking of taking some classes to up my game. For example, if I wanted to make a pithivier or palmier I would buy Du Four frozen puff pastry in my local gourmet grocer. During the lockdown, I practiced about 4 times. The first was no good and the butter melted out creating a dense, not flaky pastry. The second attempt was better but during the laminating process I kept having butter break. Frustrated, I tried again and it came out perfect! So I made it again to see if I mastered it and voilà, I did! Thank you for explaining all the tips and tricks to make perfect pastry! You have awakened my passion for baking! Merci beaucoup ❤️
Ah ah cool. Je pensais prendre une de tes recettes pour ce noel, je suis nul en buches 😕 Voilà une super idée de recette et originale qui tombe a pic 🤗
I have seen lots of Buche de Noel adaptations but this is superb!! You my friend are in a league of your own. I still don’t understand that other than RU-vid other media has not discovered you ?
@@rogerrtewwr4723 The butter is already in the caramel. The oil enhance the mouthfeel. If butter is poured afterward, it will end up into crystallized spots - not good.
on ne voit pas bien la disposition des tranches de pommes dans le moule - on dirait 2 layers , posées debout et non à plat ??? je suis curieuse hein ! - mais c'est tellement beau (et moins étouffe-chrétien que les bûches qu'on trouve à cette période pleines de crèmes) - j'ai hâte d'essayer -
@@BrunoAlbouze je vais re-regarder attentivement - j'avais l'impression que vous mettiez 2 couches de pommes dans UN moule - pardon, je vais revisionner demain -
OMG !! I was looking for the best recipes for Tart Tatin I use to eat in Toulon, La Valee Du Var. This is the ultimate genius Chef master piece !!! BRAVO 👏 👍👏👏👏🍾 Frankly, Bruno you are way too Good for RU-vid or private cookings!!!🙄 Why Not Having your own cooking TV Chantal ?? Instead of us waisting our time on chefs who are worth nothing and Really Not Chefs But Cooks??!!!!!🙄
Bluffant ! - fallait y penser : des demi-tranches de pommes : l'arrondi pour une bûche ! - et le palet Breton, super ! un vrai cadeau de Noël cette recette, Merci Bruno Albouze / Artiste pâtissier - Père Noël ! je pense pas attendre Noël pour l'essayer though - çe me permettra de me rattraper aux branches pour la réussir !
This is very clever, especially as a method for caramelising apples (similar to the spiral Tatin of William Lamagnere). It is really in season now, and I can see how easily this would adapt into different desserts or hot puddings. I am intrigued to try it as a type of Charlotte or a Bavarois, especially as my orchard is full and I have never found a really satisfying recipe for an apple cake. Maybe a few more apple recipes from Bruno? 🍏🍎🍰😋
Uh oh Bruno, you lost me this time!!😐😐😐 I, in no way have the culinary skills for this one!!!! You, however do it so well. I got lost after the caramel sauce 😐😐😐🤔🤔🤔🤔😁😁. I made a beautiful apple tatin. I really thought I had done something. I made my sons pose with me and my tatin!!!
Would you please tell me whether you used almond meal or almond flour. He says “meal” in the video but I want to be sure that, that is his intent. Does he want a “coarser” cookie. Anyway, thank you in advance.
Haha, La Pate de Dom released his Tarte Tatin video just a few days ago. Really like this bûche de Noël it's a great idea. Thanks awesome video as usual Bruno, I'm definitely making this for Christmas!
I usually just use Pate Brisee for Tarte Tatin. May have to give Sable Breton a try. I agree though that puff pastry is probably the worst option for Tarte Tatin even if it is the traditional. I see a lot of people add butter after the sugar is caramel, but I've always just added it at the start. Is there any downside to my method? I also include a little lemon juice for Tarte Tatin to make the caramel have a bit of chew.
You mention in this video that we can purchase the mold for the Yule log in Brunos kitchen, where is this located? I don’t see it on the website. Thank you! I recently purchased the annual subscription, videos are the best!
Totally respect your work, but couldn't avoid to point the fact that presenting your portion dishes with a vainilla pod is senseless, in 99% of the cases the vainilla pod is more expensive than the full preparation itself. Besides the fact that is not a classic edible decoration, so its presence isn't needed
Bonjour, apparemment vous parlez français. Alors pourquoi vous ne faites pas aussi les mêmes vidéos en français, svp ? Cordialement et bonne appétit bien sûr ! 🥮😉
