You cannot know how timely this is for me!!! I’m going to make this immediately, but PLEASE do put up your traditional nougat for us?! We love you Bruno!!
"like with everything optional, its always better with". that was a pearl of wisdom there. true, man. when they say "its optional", its actually forced onto you!
Ho Bruno, j'ai même pas regarder la vidéo, mais vu le travail de dingue et la qualité des vidéos précédentes (j'aime même tes "dad's jokes"), j'ai confiance! Je met un like avant même de la voir car ceci est mon dessert préféré! Bisous!
Je ne suis pas du tout un amateur du nougat de Montelimar*, mais j'adore la version glacée. Merci Bruno pour présenter cette recette classique. à propos: ici en Allemagne le mot nougat est utilisé avant tout pour une crème / un pâte praliné (noisettes, amandes, couvrir de chocolat ou nature...en bar, en bloc, comme bouchée). ; -)
This is fabulous. Like eating a cloud. I've tasted Montelimar Nougat in France, and you can taste the honey, exquisite. To think this can be eaten as an ice cream, wow! Macerating the dried fruits and nuts softens them for the softer icecream and infuses a lovely flavor. Genius recipe. I must make it for sure. Also love the hot pink color of the raspberry puree. Note: Anytime you eat raw egg whites, especially if its a lot, you will have a deficiency of Vit B7 or Biotin. The RAW egg white (not cooked) binds to Vit B7 and pulls it out of the body creating a deficiency. This may lead to hair loss and liver ailments in time. Vitamin B7 promotes appropriate function of the nervous system and is essential for liver metabolism as well. Biotin is commonly advised as a dietary supplement for strengthening hair and nails, as well as in skin care. It is suggested that biotin aids cell growth and the maintenance of mucous membranes. Supplementing with Vit B7 if you eat raw egg whites even occasionally, is a good idea.
You noticed how "restaurants gastronomiques " make money ? They do like Bruno, decorating the plate with ONE single raspberry cut in six segments lol. Btw, doing this with any odd knife in your kitchen will just add to the coulis haha. Bravo chef, jolie recette et après on a du nougat collant partout, y compris sur les bras!
Oh I think that's somewhat similar to what my mother used to do when I was a teenager and the whole family just fainted !!! Sooooo goood! Gotta ask her about that! And ... you've got a new kitchen?
@@BrunoAlbouze I am going to try it with some Seville orange marmalade and the raspberry coulis too as a comparison. Nice excuse to have two helpings :-).
I also use dried fruits, figs, dates… it would look more fancy with fruits confits but all I can get in the supermarket js fake! It’s artificially colored watermelon. Is the era of fruits confits over? Was it a memory of grandmother?
Chef, how much exercise does it take you to stay in shape while eating all the insane food you make?! Au fait, j’ai visité San Diego il y a quelques semaines. Sympa votre coin!
MERCI POUR CETTE MAGNIFIQUE RECETTE, testee et approuvée. une question: combien de temps peut on conserver ce délice au congélateur ? jai re-réalise ce grand nougat ya 3 mois et depuis il repose au congélateur.Est il toujours mangeable ? merci de bien vouloir répondre et merci pour toute vos belles recettes.
WOW!! I may just have to CHEAT on my 100% low-fat vegan diet (no, I won't really, haha!), and prepare this magnificent work of art! It looks SOOOOOOO DARN SCRUMPTIOUS!!!!!
He makes the best expressions.
You cannot know how timely this is for me!!! I’m going to make this immediately, but PLEASE do put up your traditional nougat for us?! We love you Bruno!!
Yes, traditional nougat recipe, please!
I think he already did that.
www.brunoskitchen.net/blog/post/nougat--torrone
I love this guy... Thanks for sharing all your expertise...
It is really the REAL DEAL COOKING CHANNEL, compared to all other channels I saw these years.
I am so going to make this. I have been following you since your first croissant video. Thank you
Eating seems like a pleasure but watching your recipes is also a pleasure.
Hi Bruno, I love your cooking. I've tried a lot of your recipes and my friends love them!
That looks incredible Bruno.
Thanks for the amazing recipes and demonstrations .. no one like you :-) but couldn't find the recipe in your website
"like with everything optional, its always better with". that was a pearl of wisdom there. true, man. when they say "its optional", its actually forced onto you!
Ho Bruno, j'ai même pas regarder la vidéo, mais vu le travail de dingue et la qualité des vidéos précédentes (j'aime même tes "dad's jokes"), j'ai confiance!
Je met un like avant même de la voir car ceci est mon dessert préféré!
Bisous!
J'ai tellement hâte de voir une vraie recette de nougat.
Je ne suis pas du tout un amateur du nougat de Montelimar*, mais j'adore la version glacée. Merci Bruno pour présenter cette recette classique.
à propos: ici en Allemagne le mot nougat est utilisé avant tout pour une crème / un pâte praliné (noisettes, amandes, couvrir de chocolat ou nature...en bar, en bloc, comme bouchée). ; -)
Oh you’re village looks beautiful, thanks for sharing this yummy dessert.
Looks great. Would be nice for christmas with cranberries and marrons
Amazing recipe made by amazing performance
This is fabulous. Like eating a cloud. I've tasted Montelimar Nougat in France, and you can taste the honey, exquisite.
To think this can be eaten as an ice cream, wow! Macerating the dried fruits and nuts softens them for the softer icecream and infuses a lovely flavor. Genius recipe. I must make it for sure. Also love the hot pink color of the raspberry puree.
Note: Anytime you eat raw egg whites, especially if its a lot, you will have a deficiency of Vit B7 or Biotin. The RAW egg white (not cooked) binds to Vit B7 and pulls it out of the body creating a deficiency. This may lead to hair loss and liver ailments in time. Vitamin B7 promotes appropriate function of the nervous system and is essential for liver metabolism as well. Biotin is commonly advised as a dietary supplement for strengthening hair and nails, as well as in skin care. It is suggested that biotin aids cell growth and the maintenance of mucous membranes. Supplementing with Vit B7 if you eat raw egg whites even occasionally, is a good idea.
another amazing recipe. This one seems more approachable than some of the other ones!
I’m also one of those people who tastes everything as I go 😁 it’s rewarding
You noticed how "restaurants gastronomiques " make money ? They do like Bruno, decorating the plate with ONE single raspberry cut in six segments lol. Btw, doing this with any odd knife in your kitchen will just add to the coulis haha.
Bravo chef, jolie recette et après on a du nougat collant partout, y compris sur les bras!
Sound very tasty!! J'adore 😋😘
thank you for once again show us your knowledge.
Yum! I am away for a few more weeks can’t wait to get home and do this. Thank you Chef for this wonderful treat. 👏👏👏🌟
3:23-3:30
He broke out of character 😮
Simply Amazing! Culinary Arts Gallery To Die For!
How many hours outside de refrigerator before serving it?
Can't wait for the recipe for traditional nougat!!!
Gracias, excelente video! :)
thanks for the recipe, chef!!!!!!!!!!!!
looks delicious!!!!!!!!!
Merci! Ce nougat a l'air délicieux! 😊
I like to try this recipe love it
Toujours un plaisir de vous voir faire la chose 👍
Subscribe it's free 😂😂😂 noga looks perfect but I have a question would it stay in shape if we but it out of freezer.. It will stay or it will melt..?
Stunning indeed...you've done it again, another lovely recipe...
Oh I think that's somewhat similar to what my mother used to do when I was a teenager and the whole family just fainted !!! Sooooo goood! Gotta ask her about that!
And ... you've got a new kitchen?
Looks so yummy! I'm so excited for you to show us how to do traditional nougat too- I hope by Christmas time :D
Yes!!! I have been waiting for this for years!
OMG! That looks incredible
Bonjour Mr Albouze...you are the best j'apprends beaucoup avec vous👏👏please est-ce-que le nougat will melt once taking from the freezer??
Can we use this as a layer in an ice cream cake? Please reply.
Salut Bruno! Je reverai de voir ta version du gâteau St Emilion! Merci pour tes superbes recettes
very nice and yummm 😌😌
Fantastic thank you
Looks very yummy. I would have thought a bitter orange sauce would work better than a raspberry coulis. Please do a straight nougat recipe too!
That would overpower the whole dessert 😳
@@BrunoAlbouze I am going to try it with some Seville orange marmalade and the raspberry coulis too as a comparison. Nice excuse to have two helpings :-).
Nace❤❤ ingrédients svp
Hell yes. Nicely done Bruno!
Mmm this looks beautiful~
Love nougats ❤️
Jadore vos recette mais domage mon anglais est faible si y'avait sous titre ca serait superbe jai essaye le pain humburger c top grand merci 👍👍
vary nice👌👌👌👏👏👏😘
Bravo, super 👏 💯
Wowww yummmy
I am not gay, but i love your voice, your style and of course your cooking mooking:)
Thank you
Amazing dessert
Pretty amazing!
Like always - brilliantly and Amazing!
How to make best saffron milk cake ?
I also use dried fruits, figs, dates… it would look more fancy with fruits confits but all I can get in the supermarket js fake! It’s artificially colored watermelon. Is the era of fruits confits over? Was it a memory of grandmother?
Plz show recipe also chef. I love ur desserts. I'm trying to make ur deserts in my restaurant always. Plz show recipe side of the screen
Always the best 👍
👏👏👏👏
Amazing work thank you!!!
لذيذ شكرا
I love this man
Grazie mille!
WAOO SE VE Riquísimo
Wow Yummy 👌👌
that looks so good it is making me angry
as usual, wonderful stuff
Muito bom.
So tasty
Chef, how much exercise does it take you to stay in shape while eating all the insane food you make?!
Au fait, j’ai visité San Diego il y a quelques semaines. Sympa votre coin!
You have a gift😂😂😂😂
AMAZING BRUNO!
The best master
can you just say "grand marnier" about 50 times in a row, please? ;)
Any idea how to make the white toblerone with the nougat you made?
Yummmm
Beauutifuuuuuul !
Plz make a video showing the market
Make some vegan dushes bruno !
Only egg whites? Won't it be smelly?
Que DELICIA 💗💗💗💗
3:36 I'm not gonna clean my bowl
MERCI POUR CETTE MAGNIFIQUE RECETTE, testee et approuvée. une question: combien de temps peut on conserver ce délice au congélateur ? jai re-réalise ce grand nougat ya 3 mois et depuis il repose au congélateur.Est il toujours mangeable ? merci de bien vouloir répondre et merci pour toute vos belles recettes.
Bravo Bruno.
Por favor receta en español. Muchas gracias
very goode tank you
Nice....!!!!
Amazing
Merci pour cette belle recette mais j'aimerais bien que les ingrédients seront aussi on français
Je viens manger chez vous quand vous voulez .
Two videos in a week, omg.
Deliciouuuus , Top Chef bravooo
La méthode du petit boulet ne fonctionne pas dans le cas du miel ?
PS : Épique le « Bazooka. » 😂😂
Svp , combien de temps peut on garder le nougat glacé au congélateur¿
Si le congélateur est branché, environ 3 mois... ☃️
god u are fantastic
WOW!! I may just have to CHEAT on my 100% low-fat vegan diet (no, I won't really, haha!), and prepare this magnificent work of art! It looks SOOOOOOO DARN SCRUMPTIOUS!!!!!
Grandeee
Only one thermometer at home Chef.....?