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.
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
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!
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.
@@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.
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
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 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.
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.
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 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.
and here i am mixing coco powder with oil and sugar to make choclate and using it as a dip for my store baught cresaunt .............. i feel soo ashamed.
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 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.
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!
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!
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!!
@@happinesswins ça ne veut rien dire pain au chocolat c'est même pas un pain. Chocolatine tu sais directement de quoi on parle si tu as appris le mot. pour moi un pain au chocolat c'est juste tartiné un pain avec du chocolat rien avoir avec une chocolatine...
Its crazy to think that people hardly know August Zang here in austria anymore but that dude was insane he invented a type of repercussion rifle then went to paris to become a baker to help make viennese baking popular then he came back to vienna to open up a very popular newspaper, then he ran a bank and owned a coalmine. busy man.
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 !
OMG ! - en voilà des Chocolatines Albouze qui méritent bien ... les bruitages (super bien synchro !) - le traitement de la pâte (bonne pâte pour subir toutes ces "fessées" ) EST un "real treat" en soi !- // le praliné maison : un savoir faire époustouflant (et pas cul-cul la praline du tout !) : Tous les "hippopotames" applaudissent !- Merci Bruno : un vrai régal - même si on ne peut pas goûter - sniff !
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.
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
Another peerless recipe shared by the master himself , chef Bruno you are the definition of perfection.
Watching this made me happy 😂
Looks more like art than making croissant
Jesus Christ I almost fainted. This is too good.
Pain au chocolat! Pour sûr.
Thats look amazing too much.
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 !
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
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
🌷🌷
At the beginning, I am like, are you going to finish that crossiant
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
Merci pour ce sous titrage en Français, nous sommes beaucoup à vous regarder. excellente vidéo.
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
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
**Why do I hear Boss music?**
Oh right, it's Bruno Albouze.
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.
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 ❤️
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.
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
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 😁
pure art. The most beautiful video and croissant recipe ive seen
You’re truly a master of pastries, and I never stop to be amazed
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😘🤗😍
The amount of knowledge that he has about food is amazing.
Extraordinarias todos sus postres, admiro sus técnicas.. Felicidades!! 🌺🌻
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
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.
"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?
deliciousssssss😋😋 😋 el mejoooooooo chef. de mun🌍🌍🌍🌍👏👏👏👏👏🇧🇷🇧🇷😘😘😘😘😘😘😘👍👍👍
In Algeria we say " Petit pain" as a solution to chocolatine/pain au chocolat issue haha
@Anyway Y'all gay anodawanoda
😂
"ChOcOlAtInE" au bûcher.
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!
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 !
Wow! 🤩 🥰😋 I am making this today…. Yummy. Thanks So much for sharing this recipe.
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.
0:01 One of the most satisfying crunches i've ever heard
Mind blown. Like he’s doing it with his eyes closed.
and here i am mixing coco powder with oil and sugar to make choclate and using it as a dip for my store baught cresaunt ..............
i feel soo ashamed.
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.
Come on, we have to pay money for the recipe?! Hm, block your channel.
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..
That looks great and are you letting your hair grow because if looks very nice. Amen
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 !!!!
Icitte, dans l'est du Canada, ce sont des chocolatines. Par contre, ce sont des croissants réguliers rectangulaires fourrés de chocolat.
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! ❤
Ramsay, Oliver etc.. all pale in comparison to old Bruno! He needs more subscribers people.. High quality consistent uploads.. 10/10
I am French chef student living in Australia, I have used some of your recipes at home. You are just an inspiration.
Sei un grande maestro, grazie 🤩
i watched chefs and patisery chefs but this guy is amazing
Please don’t use the word « chocolatine », it’s actually « PAIN AU CHOCOLAT » !! 😭
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.
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.
I can only watch but can't make them. All his recipes are too advanced. I think only 5 star Michelin can do Bruno's masrerpieces
There is no way I can make this but it looks damn delicious.
It's ''pain au chocolat'' but not ''chocolatine'' pls the america🥱
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
Monsieur Bruno Albouze, votre recette est aussi suave que votre voix, j'ai rarement vu une vidéo de pâtisserie aussi sensuelle
So crazy tempting chef! What a beauty in that.
👍👍👍🌹🌹🌹يسلمو
It’s just amazing to watch, all my baking is from him, so big big thank you Bruno albouze
It’s not chocolatine it’s pain au chocolat god dammit!!
Bruno, I wish I could stop by your house and pick up one of these chocolate croissants 😍
OH MY GOD... I HAVEN'T DROOLED SO MUCH IN MY LIFE 😄🤤🤤
for the guy or the food?
😏🤣
You need to pay attention... you can only drool this much on food 🤣🤣
Never had a chocolate croissant which must be amazing.
This is so good it's evil.
Like si tu appeles ça aussi une couque au chocolat. 🇧🇪🇧🇪🇧🇪
OMG gorgeous, can’t even imagine how delicious these are 😋. Love the video so much, thank you, Bruno!
jaw dropping skills...simply amazing to watch
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!!
The Rocco Siffredi of French cuisine
Bruno did you get that chef's jacket from krypto ( Superman) because you are GLOWING through my phone😃😄
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!
Best chef ever,Thanks for sharing the technique.
On dit PAIN AU CHOCOLAT et pas "chocolatine" !!!
Tout à fait d'accord !
Non PAIN AU CHOCOLAT.
C'est different oú on habite en France! Il y a même des cartes qui le distinge!
@@happinesswins ça ne veut rien dire pain au chocolat c'est même pas un pain. Chocolatine tu sais directement de quoi on parle si tu as appris le mot. pour moi un pain au chocolat c'est juste tartiné un pain avec du chocolat rien avoir avec une chocolatine...
Il est ou le pain dans le croissant?
Love your accent. Wish I could have done my apprenticeship under you.
You are a cooking genius
I love you and I love your way of life
Thank God, He sent you to Earth
Its crazy to think that people hardly know August Zang here in austria anymore but that dude was insane
he invented a type of repercussion rifle then went to paris to become a baker to help make viennese baking popular then he came back to vienna to open up a very popular newspaper, then he ran a bank and owned a coalmine.
busy man.
😒😒🤔🤔 not bad
I never seen any recipe like yours recipes ,,,
Many thanks
Hope all the best
Speechless Immaculate Perfect 👍👍👍
If my dough doesn’t make that 00:19 noise, does that mean I fucked up?
Je comprends très bien quand vous parlez en anglais. Mais c'est sympa les petites phrases en français :) Vos vidéos font rêver, bravo !
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 !
I love your videos, it’s so relaxing and mesmerizing to watch these incredible recipes. Greetings from Ecuador 🇪🇨
OMG ! - en voilà des Chocolatines Albouze qui méritent bien ... les bruitages (super bien synchro !) - le traitement de la pâte (bonne pâte pour subir toutes ces "fessées" ) EST un "real treat" en soi !- // le praliné maison : un savoir faire époustouflant (et pas cul-cul la praline du tout !) : Tous les "hippopotames" applaudissent !- Merci Bruno : un vrai régal - même si on ne peut pas goûter - sniff !
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.
my dough is too wet. 425 grams liquid for 500 grams flour+chocolate powder. Moreover there's honey in it.
I have the same problem. Ended up adding more flour
yes me too
Sorry, you're sure about chocolatine
This is no french
Désolée pour tout les sudistes 😘
J'ai envie de tout manger même sa voix est bonne mdrrr
Parfait, comme d’habitude. En Italie la j on la prononce y. Gianduya pas gianduja. 😊
Absolutely fantastic croissants 😍😍 wow I am pregnant and would love one of those now 🤰🏻🥰
🥰
A few days ago I watched an episode of the Joel McHale show where he talks about this guy and now this is in my recommended
Awesome, chef! I'll buy two dozen, please.
Dude take my first born just give me that
You look excellent in your cooking attire
La chocolatine est la seule et veritable vérité