No, he just needs more exposure on youtube. A TV show would cripple his independence and ability to make these highly informative and entertaining videos. You don't want him being weighed down by producers and investors who are only concerned with their bottom line.
Fitz not yet it is on stock offerring for funding right now l see above . Ending soon. I am still debating if i want to buy stock option since he has only raised $53,000 with 37 investors. Not enough !
Nope ...its pure torture...i have tried for decades to make perfect ones..much less chocolate ones...they are never very good...so frozen dough is just as good.as.what i can make andnthat pretty horrible to me...i use to go.to france twice a year before she.was invaded and take over by...savages..so i know what they are.suppose to taste.like......in any event....i suspect the flour.available to me.
You are an expert level chef with decades of experience under your belt, and after all these years I have never felt you were showing off or anything. You have always been encouraging, as you breakdown some of the trickiest recipes into simple and easy to follow steps with all the tips needed to make it work. Thank you for always inspiring us.
Bruno, I just wanted to say thank you for all the great recipes and techniques you have provided over the years. I have made 12 of your recipes so far for my friends and family (some multiple times upon request from my wife), and now I am gaining a reputation for being a good cook in my family when all I'm doing is following your recipes (and recommending you the whole time)! I have to say that this video reminded me of the time I made your Chocolate Hazelnut Candies for Christmas. The gianduja I made for the first time in that recipe was one of the greatest things I have ever tasted and so I am really looking forward to trying this recipe. Cheers!
Excellent recipe that not only showcase the traditional techniques behind croissants & paints au chocolat but elevate it with bold chocolate, nuts and caramel flavors... Most channels can't even explain how to make a croissant to Americans properly but this video goes above and beyond and deliver a pain au chocolat that I believe would put 99.9% of the pain au chocolats made in France to shame. Love it !
@@Nancivlog I have tried many many of his recipes throughout the years. 5 years ago I made his chocolate eclairs and two months after I found myself in a culinary school studying French Patisserie. I have made his Croquembouche 3 times so far for a birthday and parties. His recipes are truly amazing and accurate.
Wow. Just discovered this channel. I’ve never been so motivated after watching this. The fine gestures of experienced craftmanship are mesmerizing. Now I’m definitely gonna experience this recipe ! Merci et chapeau, chef !
I watched a video of yours many years ago when you had 15k subs or something and thought at the time "dang it's always the same sh*t, the amount of super talented people that don't get exposure and painfully pull 5k per vid every week". And now today you reappear in my feed, and I see you walking confidently to one million subs. Literally the only word that came to my mind was "justice", as your hands moved in slow mo through the flour. GJ Bruno and loads of success to your deserving heart. Extremely happy for you.
It is breakfast time here and I’m watching this trying to pretend that my vegemite on toast is your beautiful chocolate croissants. Not working 😩😭 I have never seen ones like this before. So rich looking and refined! 🥰💖😋😋😋
I finally found the time to try this recipe myself. It was a lot of work for an amateur like me, but it was worth it. They are by light years the best chocolatine I have ever eaten. Thank you, Mr. Albouze.
Yet another beautiful recipe. Thank you! To be honest, I'd only watched your videos and never made anything (guess the same goes for the majority of your subs lol) but under current circumstances, the quarantine has given me plenty of time to try new recipes, and I gotta say the instructions and techniques in your videos are so excellent that one can only appreciate them when they try out the recipes themselves. Thank you again! Stay safe and continue to cook great food :)
I really recommend trying out his recipes. Even if it didn't succeed the way getting there is amazing. I have truly learned so much from his videos I can't stress it enough. I love also chef John from foodwishes but Bruno is so much more professional and accurate to the letter. Amazing
bro holy shit i was thiking the same thing, he gots the pornstar look, the vintage porn music, the slick soft """seductive""" voice, and just idk man shit wild bro
Ce pain tout chocolat règle la controverse. Car il ne peut s'appeler que chocolatine. Il y a moyen de trouver ça sur la région parisienne ? Faire un appareil pour cheesecake d'accord mais là c'est très technique.
???? T'es sûr que tu regardes la télé française ??? Je dis pas du tout qu'il fait de la merde mais on peut voir pareil ou mieux a la téloche lol Et puis en tant que français je trouve ça une hérésie de faire un croissant comme ça et de l'APL croissant mais bon ça doit pas être dégueu non plus ^^
@@Calisse2crisse bah non je ne suis pas d'accord mais ça n'est que mon avis et encore une fois je préfère le dire je ne critique pas du tout ce gars car maîtriser la pâtes feuilletées et ce genre de pâtisserie ça n'est pas donné !!!!
I tried this recipe. In fact I completed it the morning. I used a French butter something I had planned to dismiss, but I happened to find out only a few days age that the quality of the lamentation is a function of the butter. It went well for the most part. The last part of the recipe left me confused. Should the shaped croissants proof at room temperature before baking? I scrambled around searching through several other croissant recipes before deciding. It's my impression that there should be a final proofing at room temp before baking. I baked a few straight out of the refrigerator and though they tasted fine, they were more like fudgy cakes in a flakey crust. I am grateful for the formula that BA provided. I put on the A.C to be sure. I tested temperatures a long the way. But, I'm not sure I will try this one again. Just personal taste reasons. In the final analysis, I would be satisfied with gianduja (great recipe btw) enveloped in plain croissant. Still I am grateful to chef for sharing his talent. It is sincerely appreciated.
OMG! After watching this my brain was moved in thinking of many ideas such as Pandan Croissants, Ube, Guava, etc., love the recipe Chef and love the chocolate idea! Thank you!
I made it! Very successful first try. Exactly the same as in the video. I watched the video so many times to try to catch every detail. It works very well. Friends & family love them. So crispy and yummmmm!!
Thank you so much Bruno. I reduced the sugar to 1/6 cup and substitute 1/3 of the butter to coconut butter. For the chocolate, I used semisweet chips + almond powder + coconut powder(to incorporate the coconut butter). Works really good.
I am definitely going to give it a shot. Visited Paris for 2 weeks ago and felt hopelessly in love. I always was a huge fan of pastry, but since i become lactose intolerant it's been difficult to enjoy it. So I have to make it myself. I can make usual croissants now, so next step is chocolate croissants. Thanks for the recipe!
I made these over the weekend and baked them on Monday morning... these are insanely good. I still don’t understand how they come out so light and airy although their recipe uses milk. Well done Mr. Albouze.
Other than Bruno, I highly doubt there are very many other RUclips Pastry Chefs out there that could pull this recipe off! This looks extremely amazing, and I definitely will plan on trying this out just for the exerience of trying it!
ok love your channel and to be honest I've watching it mostly for entertainment purposes because you're way to advanced for me lol but I have a question please please please... every time I attempt to make caramel sauce for say a creme caramel if I mix the sugar either for dry or wet caramel the sugar turn into crystals : ( soooooo what is the sorcery lol? I see you doing that on this vid so is it the bruner temp or...I really don't' know? thanks
Use a large enough pan so that the sugar is well dispersed. Put on high heat. All the sugar should heat in the same way, so do not hesitate to rotate your pan so that everything is homogeneous.
You can also try the dry way by putting a small amount of sugar in a cold pan on low-medium heat, adding every time a small amount and let it melt little by little...I don't know if it is the correct way, but it has worked for me 100% in the past!
C'est marrant a chaque fois que je regarde vos vidéos ma femme s’énerve et trouve très énervant votre façon de parler.. .:) moi j aime bcp vos recettes!
i have to watch his videos at least three times. the first time its just the sexy voice. the second time.. Well, just look at him.... then the third time i get to the reciepe..
Bruno you must be ABSOLUTELY crazy, if you think we could that. I’m a trained chef and this is too much even for me. You are in a different league my friend. Champion league!!
Le mélange between french and english, c'est vraiment une tuerie ! En plus, l'expression et la diction of that chef, that I didn't know previously makes it a bit epic in my opinion. Le choix de quels passages sont en français et quels sont en anglais is also very smart. Keep going. Par contre chez nous (dans mon pays), le débat n'existe pas, we say "pain au chocolat".
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This channel is insane this dude needs his own show on tv or something
He probably makes enough money with this channel and his other businesses and he doesn't have people telling him what to do all the time.
for now, lets help him get his own bistro bakery cafe: www.startengine.com/bruno-albouze-inc
EDIT: damn, that is already achieved.
No, he just needs more exposure on youtube. A TV show would cripple his independence and ability to make these highly informative and entertaining videos. You don't want him being weighed down by producers and investors who are only concerned with their bottom line.
He did open up his own bistro. It’s in one of his vids
Fitz not yet it is on stock offerring for funding right now l see above . Ending soon. I am still debating if i want to buy stock option since he has only raised $53,000 with 37 investors. Not enough !
Three quarters of France when seeing the title: "ight imma head out"
Chocolatine is the only name of this pastry, that's it ! (I'm from the south of France so...)
Chocolatine c'est pas pour les pains au chocolat ?
@@margotdupre364 bah dans le sud ouest l'appellation est différente mais c'est la même chose, c'est juste un autre nom
Mais ça c'est pas une chocolatine mdrrr
Ça a l'air tellement bon
I may never taste this, but watching it being made was a treat in itself!
Nope ...its pure torture...i have tried for decades to make perfect ones..much less chocolate ones...they are never very good...so frozen dough is just as good.as.what i can make andnthat pretty horrible to me...i use to go.to france twice a year before she.was invaded and take over by...savages..so i know what they are.suppose to taste.like......in any event....i suspect the flour.available to me.
@@sislertx which savages?
ez
You are an expert level chef with decades of experience under your belt, and after all these years I have never felt you were showing off or anything. You have always been encouraging, as you breakdown some of the trickiest recipes into simple and easy to follow steps with all the tips needed to make it work. Thank you for always inspiring us.
This man skill is impeccable.
لقنك فتلاك
The amount of skill here is astonishing
Breads like this is a good gauge to see the level of skills and experience of a baker
@@rdu239 this or a classic french omelet haha
Bruno, I just wanted to say thank you for all the great recipes and techniques you have provided over the years. I have made 12 of your recipes so far for my friends and family (some multiple times upon request from my wife), and now I am gaining a reputation for being a good cook in my family when all I'm doing is following your recipes (and recommending you the whole time)! I have to say that this video reminded me of the time I made your Chocolate Hazelnut Candies for Christmas. The gianduja I made for the first time in that recipe was one of the greatest things I have ever tasted and so I am really looking forward to trying this recipe. Cheers!
That has to be the most beautiful croissant that I have ever seen. I am lost for words.
Ce n'est pas un croissant.
It's defenetly not a croissant but not surprised for an american content
I am French chef student living in Australia, I have used some of your recipes at home. You are just an inspiration.
You’re truly a master of pastries, and I never stop to be amazed
At the beginning, I am like, are you going to finish that crossiant
Excellent recipe that not only showcase the traditional techniques behind croissants & paints au chocolat but elevate it with bold chocolate, nuts and caramel flavors... Most channels can't even explain how to make a croissant to Americans properly but this video goes above and beyond and deliver a pain au chocolat that I believe would put 99.9% of the pain au chocolats made in France to shame. Love it !
Chef, I have seen you for the last two years, and you are one of the best pastry chefs in RUclips, You inspire me.
Thank you so much 😀
@@BrunoAlbouze
What is the cocoa nibs grains and milk can you give me the caliber of blaise
I admire your Work,Chef😘🤗😍
0:01 One of the most satisfying crunches i've ever heard
As I said before, you are the BEST chef!
He really is!
Very talanted chef
I agree with that!
Have you tried anything from his recipe?
@@Nancivlog I have tried many many of his recipes throughout the years. 5 years ago I made his chocolate eclairs and two months after I found myself in a culinary school studying French Patisserie.
I have made his Croquembouche 3 times so far for a birthday and parties. His recipes are truly amazing and accurate.
The amount of knowledge that he has about food is amazing.
Extraordinarias todos sus postres, admiro sus técnicas.. Felicidades!! 🌺🌻
Merci pour ce sous titrage en Français, nous sommes beaucoup à vous regarder. excellente vidéo.
This looks SO good. I've never seen anything like it and I want to try it so bad 😭
Do it ! Just do it !
:D
pure art. The most beautiful video and croissant recipe ive seen
Not going to lie, I have tried your recipes and they are so much better than any other cooking channel I can find.
Wow. Just discovered this channel. I’ve never been so motivated after watching this. The fine gestures of experienced craftmanship are mesmerizing. Now I’m definitely gonna experience this recipe ! Merci et chapeau, chef !
I feel like this guy is giving away all the expert level techniques! Thank you for sharing your years of skill and experience with us! ❤
I watched a video of yours many years ago when you had 15k subs or something and thought at the time "dang it's always the same sh*t, the amount of super talented people that don't get exposure and painfully pull 5k per vid every week". And now today you reappear in my feed, and I see you walking confidently to one million subs. Literally the only word that came to my mind was "justice", as your hands moved in slow mo through the flour. GJ Bruno and loads of success to your deserving heart. Extremely happy for you.
ruclips.net/channel/UC7eU1746-dcFTxtVt_gLJDw
man i dunno why your channel isn't bigger. brilliant content and never try to stretch the minutes too long.
honest content, i love it.
It is breakfast time here and I’m watching this trying to pretend that my vegemite on toast is your beautiful chocolate croissants. Not working 😩😭
I have never seen ones like this before. So rich looking and refined! 🥰💖😋😋😋
Haha, I read your comment just when I was about to make myself some (gf) vegemite on (sourdough) toast 😁
I finally found the time to try this recipe myself.
It was a lot of work for an amateur like me, but it was worth it. They are by light years the best chocolatine I have ever eaten.
Thank you, Mr. Albouze.
Yet another beautiful recipe. Thank you!
To be honest, I'd only watched your videos and never made anything (guess the same goes for the majority of your subs lol) but under current circumstances, the quarantine has given me plenty of time to try new recipes, and I gotta say the instructions and techniques in your videos are so excellent that one can only appreciate them when they try out the recipes themselves. Thank you again! Stay safe and continue to cook great food :)
I really recommend trying out his recipes. Even if it didn't succeed the way getting there is amazing. I have truly learned so much from his videos I can't stress it enough. I love also chef John from foodwishes but Bruno is so much more professional and accurate to the letter. Amazing
Hands down most satisfying bite on a cooking recipe I’ve ever seen.
With every cut in the intro , i died a little inside and went to Croissant Heaven
i was expecting your Comment :D stay home and safe we are Already in Heaven by just watching this lovely chef >3
La meilleure chaîne RUclips culinaire. On dirait une star de cinéma. Des recettes très originales et professionnelles.
I didn't know porn was allowed on RUclips. 😮
Jimmy Scionti LOL
bro holy shit i was thiking the same thing, he gots the pornstar look, the vintage porn music, the slick soft """seductive""" voice, and just idk man shit wild bro
Panther Ichigooo kinda sounds like furry porn but ok
Fornography, this is why i love you tube, apart from there million ads between videos
🌷🌷
this is not cooking.. this is magic
In France, It is a crime to call ”pain au chocolat”, ”chocolatine”! 🤣
Sarah Hollings mdr 😂
non, par contre "chocolate croissant' ça oui c'est guillotine directement !
ça s appelle petit pain au chocolat
Les français font un scandale pour rien, chocolatine ou pain au chocolat on s en fou, on veut juste la manger😂😂
Ce pain tout chocolat règle la controverse. Car il ne peut s'appeler que chocolatine.
Il y a moyen de trouver ça sur la région parisienne ?
Faire un appareil pour cheesecake d'accord mais là c'est très technique.
I have learned more from this guy than any chef on the food network.. And his recipes all look delicious
i watched chefs and patisery chefs but this guy is amazing
Les techniques que tu présentes surpassent ce que l’on peut voir à la télé en France. Bravo Bruno tu es un vrai pro
???? T'es sûr que tu regardes la télé française ??? Je dis pas du tout qu'il fait de la merde mais on peut voir pareil ou mieux a la téloche lol
Et puis en tant que français je trouve ça une hérésie de faire un croissant comme ça et de l'APL croissant mais bon ça doit pas être dégueu non plus ^^
RenéVal Gervais bruno fait ca dans la cuisine de sa maison...Si tu fais référence à Top Chef, laisse moi te dire que Bruno gagnerai haut la main...
@@Calisse2crisse bah non je ne suis pas d'accord mais ça n'est que mon avis et encore une fois je préfère le dire je ne critique pas du tout ce gars car maîtriser la pâtes feuilletées et ce genre de pâtisserie ça n'est pas donné !!!!
Mind blown. Like he’s doing it with his eyes closed.
Only thing that really sucks is that this is for sure heavenly good - but I’ll probably never be able to make it.
Excellent, Bruno! Thank you!
One of the stickiest doughs I've ever seen and this man's hands are clean.
The tears of pain au chocolat French people make his hands moisture proof.
Oh my weakness...with some lightly sweetened freshly whipped cream, fresh strawberries & champagne.❤️❤️❤️
I tried this recipe. In fact I completed it the morning. I used a French butter something I had planned to dismiss, but I happened to find out only a few days age that the quality of the lamentation is a function of the butter. It went well for the most part. The last part of the recipe left me confused. Should the shaped croissants proof at room temperature before baking? I scrambled around searching through several other croissant recipes before deciding. It's my impression that there should be a final proofing at room temp before baking. I baked a few straight out of the refrigerator and though they tasted fine, they were more like fudgy cakes in a flakey crust. I am grateful for the formula that BA provided. I put on the A.C to be sure. I tested temperatures a long the way. But, I'm not sure I will try this one again. Just personal taste reasons. In the final analysis, I would be satisfied with gianduja (great recipe btw) enveloped in plain croissant. Still I am grateful to chef for sharing his talent. It is sincerely appreciated.
Le français que je suis es outré par le contenu "chocolatine"
i hear cheh in my oreillette
Non non c'est bien chocolatine ,un pain au chocolat c'est une baguette avec des carrés de chocolat dedans 😋
fantasia non une chocolatine c’est un pain au chocolat avec du glaçage au chocolat et de la crème pâtissière à l’intérieur
@@Benny777_ tu est de quel département ?
Ptdr c'est Chocolatine ❤️
This is without the doubt the nost good looking desert iv seen . This guy is the god of food
It’s just amazing to watch, all my baking is from him, so big big thank you Bruno albouze
OMG! After watching this my brain was moved in thinking of many ideas such as Pandan Croissants, Ube, Guava, etc., love the recipe Chef and love the chocolate idea! Thank you!
There is no way I can make this but it looks damn delicious.
I never seen any recipe like yours recipes ,,,
Many thanks
Hope all the best
This is the first video I ever watched from your channel and I'm really impressed with the technique and the final results, amazing job!
The you make you speak, and make your videos, puts me in a hypnotic state. Making it so I can't help but to listen and to learn
In Algeria we say " Petit pain" as a solution to chocolatine/pain au chocolat issue haha
@Anyway Y'all gay anodawanoda
😂
how is this chef not famous? theres actually no videos on him besides his channel's...which is faya!!!! keep up with the recipes grand chef
**Why do I hear Boss music?**
Oh right, it's Bruno Albouze.
I made it! Very successful first try. Exactly the same as in the video. I watched the video so many times to try to catch every detail. It works very well. Friends & family love them. So crispy and yummmmm!!
Thank you so much Bruno. I reduced the sugar to 1/6 cup and substitute 1/3 of the butter to coconut butter. For the chocolate, I used semisweet chips + almond powder + coconut powder(to incorporate the coconut butter). Works really good.
Never had a chocolate croissant which must be amazing.
This recipe is a treasure for chocolate lovers.
Bruno, I wish I could stop by your house and pick up one of these chocolate croissants 😍
I am definitely going to give it a shot. Visited Paris for 2 weeks ago and felt hopelessly in love. I always was a huge fan of pastry, but since i become lactose intolerant it's been difficult to enjoy it. So I have to make it myself. I can make usual croissants now, so next step is chocolate croissants. Thanks for the recipe!
OMG gorgeous, can’t even imagine how delicious these are 😋. Love the video so much, thank you, Bruno!
When my children are grown up, I’m going to make these. They look amazing, and I bet they taste it too!
"Take care of the baby"
(proceeds in dumping the dough in the counter from a high distance)
Me: Noted Master Bruno!
Well, imagine that you drop it over a cloud of feathers 🐣🧸
veux tu cuisiner avec moi louise?
"The beauty of the results match the taste: that's what matters most in the culinary world." Yes! 👍👍
I made these over the weekend and baked them on Monday morning... these are insanely good. I still don’t understand how they come out so light and airy although their recipe uses milk.
Well done Mr. Albouze.
Other than Bruno, I highly doubt there are very many other RUclips Pastry Chefs out there that could pull this recipe off! This looks extremely amazing, and I definitely will plan on trying this out just for the exerience of trying it!
So crazy tempting chef! What a beauty in that.
Another peerless recipe shared by the master himself , chef Bruno you are the definition of perfection.
The Rocco Siffredi of French cuisine
Best chef ever,Thanks for sharing the technique.
ok love your channel and to be honest I've watching it mostly for entertainment purposes because you're way to advanced for me lol but I have a question please please please... every time I attempt to make caramel sauce for say a creme caramel if I mix the sugar either for dry or wet caramel the sugar turn into crystals : ( soooooo what is the sorcery lol? I see you doing that on this vid so is it the bruner temp or...I really don't' know? thanks
Use a large enough pan so that the sugar is well dispersed. Put on high heat. All the sugar should heat in the same way, so do not hesitate to rotate your pan so that everything is homogeneous.
You can also try the dry way by putting a small amount of sugar in a cold pan on low-medium heat, adding every time a small amount and let it melt little by little...I don't know if it is the correct way, but it has worked for me 100% in the past!
Don’t stir the sugar with spatula or spoon but just gently swirl the pan until you reach the amber color. This should stop your crystallization.
there are millions of videos on making caramel sauce
@@kirakatinas thank you! I'll be experimenting with all the suggestions I've been getting here :D
I don't know how I describe the best best and best ever recipe 💗💗💗
This is so good it's evil.
Wow! 🤩 🥰😋 I am making this today…. Yummy. Thanks So much for sharing this recipe.
This is a : Pain au chocolat
Please don't tell Chocolatine 😭😭
Dépend des régions, dans le sud ouest les boulangers te regardent mal si tu dis pain au chocolat.
Il dit chocolatine car la pâte est au chocolat
@@adrienfiore9955 si tu demande un pain au chocolat à mettre dans un sac tu as signé ton arrêt de mort 😂
@@adrienfiore9955 ils n'y connaissent rien dans le sud, rester sur la fougasse...😂😂😂
pain au chocolat qu'on dit !!!!
Everything in and about this video is a work of art... and raw beauty 😍
C'est marrant a chaque fois que je regarde vos vidéos ma femme s’énerve et trouve très énervant votre façon de parler.. .:) moi j aime bcp vos recettes!
Mettez en x1,25 la vitesse. Ça change tout
@@0Z1G0 graaave! Merci 😁😁😁
@@0Z1G0 damn right! I was falling asleep before this revelation 😂
J’aurai pensé qu’elle s’était énervé à cause du mot chocolatine lol
Ne jamais écouter l'avis des femmes.
Je comprends très bien quand vous parlez en anglais. Mais c'est sympa les petites phrases en français :) Vos vidéos font rêver, bravo !
"ChOcOlAtInE" au bûcher.
OMG! I love croissants in general over bagels any day but this?! I’m in heaven!
i have to watch his videos at least three times. the first time its just the sexy voice. the second time.. Well, just look at him.... then the third time i get to the reciepe..
I love your videos, it’s so relaxing and mesmerizing to watch these incredible recipes. Greetings from Ecuador 🇪🇨
Just the intro was enough for me to hit the like button , j'aime tellement tes recettes ! Je vais essayer :)
Best croissant I seen in awhile! Now I need a good coffee and a book to enjoy the rest of the day! Thank you chef!
This has to be the best croissant recipe I've ever seen. Vintage BRUNO! GOAT 👑
Je regarde cette chaine pour voir vraiment l'art de cuisine ....bravo meilleur chef 👍👍👍🎉
His lamenations are so beautiful and distinct at the end of the video as he's scoring the final croissant. Absolutely incredible!
This is what I expected from chocolate croissant. It looks incredible.
my god... never seen anything comparable to this... incredibile good job!!
Every time he takes a bite of his completed masterpiece, I instantly feel deprived and a serious longing for a bite too 🤤. Lmbo 😆
La seule chaîne qui me donne faim alors que je viens de finir de manger O_O.
I'm confident, I will not make this. But making him make is all the sugar I need for a day!
This channel must be protected as cultural treasure by RUclips.
I’m blown away by the cocoa nib milk. Brilliant!
This is insane. He actually made the chocolate bars that go into the pain au chocolats.
whoever is decides the musics and sounds in your videos is doing a great job
Baking is an art and this dude is the grande master
Your receip is NO 1 in the world.
I will make today and I am so happy!
Thanks
I’m literally in love with this man
Wow! Just wow! Thank you so much for sharing this recipe! Best regards from Finland!
Bruno you must be ABSOLUTELY crazy, if you think we could that.
I’m a trained chef and this is too much even for me.
You are in a different league my friend.
Champion league!!
OMG. This is more like an Art of Baking! 😲 I just wish that you sell Chocolatin online...🤤🤤 I don’t think I can bake that myself. Wow fantastic work!
Le mélange between french and english, c'est vraiment une tuerie ! En plus, l'expression et la diction of that chef, that I didn't know previously makes it a bit epic in my opinion. Le choix de quels passages sont en français et quels sont en anglais is also very smart. Keep going. Par contre chez nous (dans mon pays), le débat n'existe pas, we say "pain au chocolat".