Tiramisu Yule Log - Bruno Albouze 

Bruno, you are such a pleasure, I enjoy every video you publish! You are truly a consummate professional! Your production value, your unique content has no rival on this platform! The RU-vid community is lucky to have you share your immense expertise! Thank you for all you do! Have an awesome Christmas and a wonderful New Year!

Un génie de la pâtisserie, ces réalisations sont incroyables, ils ont de la gueule comme on dit. Bravo mec de la patesserie.

One of the best Chef we've ever had- freely given all the artistic and mastery of the cooking/baking. Our utmost appreciation for your passion in cooking/baking. May God's abundant blessings be yours and your family. Praying too that you'll hit 1 million plus subscribers for you deserves it. Happy holiday from Philippines.

Thank you Chef Bruno. That was a wonderful story from start to finish. Thank you for everything in 2022 and all the best in 2023 to you and your family. #Tiramisu

When can I come over to tast this creation of pure Heaven.....

Oh Lord...only in my wildest dreams could I ever bake like that! Wow! Thank you for the beautiful show.🤗

what the actual heck, my gosh I have made tiramisu for years and this is just sheer art... Thought nobody can top the classic but I was so freaking wrong... this is just insane... I can literally taste the exquisite just from watching...

This is unbelievable. My favourite desert just reached perfection

You are the man ! (doubt I have the skill to build the log but each ingredient would be tasty on its own)

Everything he makes is beyond picture perfect 🤯✨🥰

Mike Gyver :D You are the master:D

I’ll say it till the end of time. Bruno is the best damn chef on this site. Looks amazing as always Mr. Albouze!!!

Cette recette m'a mis l'eau à la bouche. Bravo chef!

Only you Bruno!.... only you...

incroyable ta croissance Bruno depuis 10 000 abonnés

This is a masterpiece! Thank you so much for sharing :) You know every time we visit Paris, there is this restaurant that has the most amazing rice pudding with butterscotch whipped cream sauce. I would love to see your version of that.

I think I have fallen in love with Chef Bruno! Wow!!!

That ooze at the end!😚👌

Oh my goodness !! Yes yes yes !!

Wow chef. Bravo 👏 you’re quite an artist, thanks for sharing

i love your recipes 🇵🇱👍

That was great chef! Happy Holidays!

I love it! I've been eating tiramisu a lot lately and this is going to be part of my diet🤭😂🥰

Woooohoo Bruno ,omg fabulous ,u number one in the world bless you & wishing you & everyone in your family a Marry Christmas

Oh yummm again, looks delicious. But then again, everything Bruno does looks delicioso! ✨👌🏻

, vraiment magnifique chef merci pour la recette

It's yule log season everyone!

Bravo

You’re a great chef ❤

Thank you for mentioning that lemon juice can be substituted for creme of tartar, which is not commonly available in every country.

Mmmmm yams 🍠 thank you for sharing

i wonder if agar lost it’s gelatinous structure due to freezing and if it could be avoided by thoroughly refrigerating the cake instead, might be too tricky to demold though

This seems like a 3 day project... it is interesting that cream is used instead of the traditional merengue together with mascapone. And no vanilla? Curious indeed

Une bonne recette est certainement délicieuse 😊

😳🙄😵‍💫. Merry Christmas, Bruno. Still the best!

First view Lovely recipe chef

Amazing

Amazing, great job

Sadly, Brunos creations are impossible to recreate. Feel sad that I can never have anything like this!

Totalement oufffff!

Thank you so much that’s a masterclass

Lei sarebbe felice se chi la segue può ripetere i suoi capolavori, anche se molto difficili !

Absolutely gorgeous 🙌🙌🙌🌠🌠🌠💐💐💐

Very creative ❤

Lei Bruno è un genio, vorrei tanto fare le sue meravigliose ricette, ma, purtroppo , senza le dosi non posso fare niente ed è per me un grande dispiacere. Perché non le mette nei sottotitoli? Così sarebbe più facile per chi non ha dimestichezza nell' usare i social . Grazie e complimenti. 👏👏👏

Je lis trop peu que quelqu'un ait réussi à reproduire un de ces gâteaux, pourtant c'est bien la visée, donner envie de découvrir des nouvelles techniques, associations gustatives et de texture tout en saluant un héritage, Quand je regarde les recettes de Bruno Albouze je suis souvent déconfite, je me dis t'arrivera jamais à un tel résultat ou à développer tes recettes mais ce sentiment est moins prononcé que cette voix qui dit, il faut essayer, tenter des nouvelles choses, persévérer., c'est un gentil coup de pied au derrière et donne envie de faire de la haute pâtisserie. D'un autre côté, je me dis parfois si je pouvais juste m'asseoir et goûter une part de cette bûche Tiramisu, je serais pas mal aux anges aussi. Bravo chef!😍

AMAZING

Elle n'est pas de ce monde celle-là... 😇 MERCI !!!

انت رائع برونو انا مهووسة بوصفاتك فقط عندي سؤال لماذا لا تنزل المقادير .؟ شكرا

AMAZING!!!!

😋😋😋😋😋

AWESOME!

😍❤️❤️😋😋delicious

👍🇲🇦

Yummm

Molto buono!

👍👍👍

I always made mine with Sambuca and Kahlúa and called it “boozy-miss”. (Strega is good too if you can find it)

Mike Gyver lol

Bruno says you can't be his friend if you buy pre-made Lady Fingers...

OMG!!!!

wow

You are genial Bruno Albouz❤️🤍❤️

♥️♥️♥️♥️👍🏻

Τι έφτιαξες πάλι ρε άνθρωπε!!!

Bravo Bruno🇺🇦✌️

What is the quantity of things

THIS GUY IS CRACKED

Why is it important to use heavy cream without added carrageenan? I use 33% cream with carrageenan daily in all mousse cakes… Is it wrong? Thanks beforehand, chef!

Hahaha, MacGyver in the kitchen😆

4:53 - I just lost my appetite

The ingredients are never found🙄

That looks like a log alright! 💩

Hey Bruno my friend. You know, I’ve been following you for ever 10 years now and do you know what I say every time, when you show off so masterfully and make me feel like a useless loser? Yes, that’s right. I HATE you 🤣😛 Wishing you and all your beloved ones a fantastic year ahead mon amie