Gordon Ramsey is a TV entertainer that has decent cooking skills... Bruno is a very talented professional Chef that happens to be funny as well... Don't compare them please... Apples and Oranges...
I wasn't , I am not a Ramsey fan in the least ,I was trying to say and not eloquently that Bruno is amazing. I've traveled the world eating in wonderful restaurants and watching Bruno makes me smile and remember how much I love cooking . He encourages people and the fact that he loves food comes across in every way. Not oranges or apples he is so far above that I think of him as mango or passionfruit perfection ...
I can not wait! Bruno, you must open a restaurant or bistro! I have been watching your videos for a long time and I am salivating like a dog each time you upload. Please, make my dream of having a meal made by you reality!
Glad I faund this recipe. Will make asap. I tried your tiramisu and my goodness it's soooooo good!!! Thank for sharing your amazing experience with us!!!
VRAIMANT FORMIDABLE TOUTES VORTE RECEPT. MILLE MERCI. SALUTTION DE ATHENS,GRECE. JE VOUS SOUAIT BON SANTE ET ATTENDS VOTRE CONIUS DE OBSERVES LES NOVELLES PRESENTASIONS..MERCI BEAUCOUP..☺☺
Dearest WONDERFUL Chef Bruno . . . As always, I ADORE everything about this video. I especially love and laugh at how your face turns into PURE ECSTASY at that moment when you taste what you have prepared, whether it includes "fainting" backwards or just your look of astonishment. Any of us who have ever tasted ANYTHING that is exquisitely delicious KNOWS, VERY WELL, that feeling of sublime pleasure, so it's just so much FUN watching your reactions! The other thing I love so much about you, and your methods and your "style", is that EVERY SINGLE TIME I watch one of your videos, I learn something new! Sometimes it's something big, even perhaps "earthshakingly" big for me on my particular cooking/baking level! And sometimes it's something relatively small, just a little "tip" or "trick", that I never thought of, but ALWAYS something that helps me to be a more proficient, successful cook and/or baker. You know, the TRUTH about me is that I actually only cook and eat low-fat, 100% plant-based food, and adopted that culinary lifestyle nearly 10 years ago. However, I still do learn MANY THINGS from you which I can apply to my style of cooking, baking & eating. In fact, I'm writing a cookbook which consists of VERY low-fat (mostly 5 grams of fat or less for VERY large servings!), 100% plant-based COMFORT FOOD recipes which, in SPITE of having ZERO animal products and VERY low fat ingredients, I strive to make each recipe "ALMOST LIKE THE REAL THING" in taste, texture and appearance. At least that is my GOAL for every single recipe which I have created from scratch or have adapted to fit this type of dietary lifestyle. That goal has not always been easy for me to accomplish, but I want you to know that YOU, dear Mr. Albouze, ALWAYS increase my knowledge AND my inspiration to "reach for the stars" when creating these recipes for my very unusual culinary style. You are such a FANTASTIC TEACHER, our dear, darling Bruno! Not only am I thoroughly INSPIRED by what you present to us, but you and your videos and your recipes fill me with JOY as well, because of your personality, your sense of humor, your AMAZING attention to details in your process, not just in the cooking/baking processes, but in EVERY aspect of these video presentations. That's why I can't stop complimenting you, PROFUSELY, because your life adds SOOO VERY MUCH to me, and to ALL of us who LOVE what you do, HOW you do it and, therefore, are paying CLOSE attention to you. We APPRECIATE the fine details of your words, your personality AND your culinary art. You are so unique, and I just want you to BELIEVE how PRECIOUS your knowledge is, and how TRULY VALUABLE your LIFE IS to those of us who love food and want to be BETTER THAN WE ARE when it comes to preparing it, whether it's simple or complex. It's all so beautiful, and so are YOU, dear, sweet, gifted and generous man!! (And, in case you have doubts about this, I mean EVERY SINGLE WORD OF WHAT I SAY!!!) THANK YOU FOR EVERYTHING YOU DO FOR US, Chef Bruno Albouze!!!! With love and tremendous admiration....your fan (and STUDENT!) for life, Daryl
Just love it, the way you cook and present your recipes, just awesome. .. in my personal opinion about you... you are soo much better than Gordon ramsey.... very humble and funny, clean guy
I enjoy the videos where you painstakingly bring a dozen different components together into a stunningly ostentatious dessert, but it's also nice to see a recipe video like this one, featuring something I might actually work up the effort to make myself.
ca me rappelle exactement comment était faite la tarte aux mûres de ma grand mere. Et pas des mures de supermarché, celles qu'on va chercher dans les ronces!
Maybe Bruno can open up a bakery, someday, with all his amazing deserts. He could train a few talented people to make lots and lots and we could order them. I like to think I can make his recipes as well as he can... but then, I would also like to win the lottery
Ah, this is the perfect recipe for me to make for Thanksgiving. I think I will use some Amaretto to cook my apples and omit the raisins and add cinnamon 💜
Dear Bruno .. I always wonder what is the difference between sweet pastry crust and shortcrust and the one with only iced water? I mean how can I use them in sweets.. what is good for let’s say Pecan pie or chocolate tart and other..
Could this recipe work with puff pastry instead of shortcrust (like in your french apple pie video)? Or would the puff pastry get too soggy from the custard?
Hi, Bruno. What are the sizes of your tart pans? It looks like one 9" or 10"? Not sure about the second one. Didn't see this mentioned on your site and would love to try this recipe. My mouth was watering from the opening shot. TIA.
Actually it's not up to me to determine how much pie crust this recipe makes. It's up to you as the creator of the recipe. I'd rather not make more than I need for a 10" pie pan. If I knew what you started with, I could convert one way or the other.
Hello Bruno! Please guide me, if i have to replace the eggs from this beautiful recipe of yours, just to make it purely vegetarian, what could be an alternative or how could the recipe be modified for that! Also, if one needs to replace eggs in any baked recipe generally, how could we modify the original recipe barring only the eggs? Please guide me.
Oh goodness Bruno , you are a rock star . Forget Gordon Ramsay forget all the big to chefs I love you even more then I do nigella . Sigh xoxo
Gordon Ramsey is a TV entertainer that has decent cooking skills... Bruno is a very talented professional Chef that happens to be funny as well... Don't compare them please... Apples and Oranges...
I wasn't , I am not a Ramsey fan in the least ,I was trying to say and not eloquently that Bruno is amazing. I've traveled the world eating in wonderful restaurants and watching Bruno makes me smile and remember how much I love cooking . He encourages people and the fact that he loves food comes across in every way. Not oranges or apples he is so far above that I think of him as mango or passionfruit perfection ...
If he were on the food network, I would watch Chef Bruno’s episodes, dvr it and watch them again! :-) it would be valuable material.
Love Bruno, but what's wrong with other chefs? The more the merrier I say...
@Allen Iekanjika beatiful smile aint it?
"As with everything optional, it's much better with." Excellent quote.
You will forever be my favourite youtuber, thank you for making such wonderful content.
I just made this Apple pie. It is easy to make and very delicious. Thank you, Chef Bruno.
I can not wait! Bruno, you must open a restaurant or bistro! I have been watching your videos for a long time and I am salivating like a dog each time you upload. Please, make my dream of having a meal made by you reality!
Glad I faund this recipe. Will make asap. I tried your tiramisu and my goodness it's soooooo good!!! Thank for sharing your amazing experience with us!!!
Apple pie with your accent makes it a lot more sexy
Justin DiMarzo Lol so true
Well said.
Thank you Bruno... I love it when you bake relatively simple things that we can also make! 😀
it's definitely the best apple pie I've ever made and eaten in my entire life ❤ thanks so much Bruno for sharing your talent
This looks wonderful WHO hits dislike with this recipe... "Haters". You just keep on doing what your doing Bruno and I'll just keep on watching.
A huge fan of apple pie and you
I tried this recipe and it is super delicious. Ididnt add the rum since im muslim. It taste so freaking delicious 😋 ty for the recipe chef.
VRAIMANT FORMIDABLE TOUTES VORTE RECEPT. MILLE MERCI. SALUTTION DE ATHENS,GRECE. JE VOUS SOUAIT BON SANTE ET ATTENDS VOTRE CONIUS DE OBSERVES LES NOVELLES PRESENTASIONS..MERCI BEAUCOUP..☺☺
You are outstanding. I LOVE apple pie. Helen from South Africa.
thanks
Dearest WONDERFUL Chef Bruno . . . As always, I ADORE everything about this video. I especially love and laugh at how your face turns into PURE ECSTASY at that moment when you taste what you have prepared, whether it includes "fainting" backwards or just your look of astonishment. Any of us who have ever tasted ANYTHING that is exquisitely delicious KNOWS, VERY WELL, that feeling of sublime pleasure, so it's just so much FUN watching your reactions! The other thing I love so much about you, and your methods and your "style", is that EVERY SINGLE TIME I watch one of your videos, I learn something new! Sometimes it's something big, even perhaps "earthshakingly" big for me on my particular cooking/baking level! And sometimes it's something relatively small, just a little "tip" or "trick", that I never thought of, but ALWAYS something that helps me to be a more proficient, successful cook and/or baker. You know, the TRUTH about me is that I actually only cook and eat low-fat, 100% plant-based food, and adopted that culinary lifestyle nearly 10 years ago. However, I still do learn MANY THINGS from you which I can apply to my style of cooking, baking & eating. In fact, I'm writing a cookbook which consists of VERY low-fat (mostly 5 grams of fat or less for VERY large servings!), 100% plant-based COMFORT FOOD recipes which, in SPITE of having ZERO animal products and VERY low fat ingredients, I strive to make each recipe "ALMOST LIKE THE REAL THING" in taste, texture and appearance. At least that is my GOAL for every single recipe which I have created from scratch or have adapted to fit this type of dietary lifestyle. That goal has not always been easy for me to accomplish, but I want you to know that YOU, dear Mr. Albouze, ALWAYS increase my knowledge AND my inspiration to "reach for the stars" when creating these recipes for my very unusual culinary style. You are such a FANTASTIC TEACHER, our dear, darling Bruno! Not only am I thoroughly INSPIRED by what you present to us, but you and your videos and your recipes fill me with JOY as well, because of your personality, your sense of humor, your AMAZING attention to details in your process, not just in the cooking/baking processes, but in EVERY aspect of these video presentations. That's why I can't stop complimenting you, PROFUSELY, because your life adds SOOO VERY MUCH to me, and to ALL of us who LOVE what you do, HOW you do it and, therefore, are paying CLOSE attention to you. We APPRECIATE the fine details of your words, your personality AND your culinary art. You are so unique, and I just want you to BELIEVE how PRECIOUS your knowledge is, and how TRULY VALUABLE your LIFE IS to those of us who love food and want to be BETTER THAN WE ARE when it comes to preparing it, whether it's simple or complex. It's all so beautiful, and so are YOU, dear, sweet, gifted and generous man!! (And, in case you have doubts about this, I mean EVERY SINGLE WORD OF WHAT I SAY!!!) THANK YOU FOR EVERYTHING YOU DO FOR US, Chef Bruno Albouze!!!! With love and tremendous admiration....your fan (and STUDENT!) for life, Daryl
Big respect for a real artisan. Thank you for sharing all these great recipes
It certainly feels like Christmas came early! Thank you so much for this. I will tag you on Instagram soon 💕 Have a beautiful day Chef Bruno.
Just love it, the way you cook and present your recipes, just awesome. .. in my personal opinion about you... you are soo much better than Gordon ramsey.... very humble and funny, clean guy
I am following your recipes since long time ago. Thank you for sharing ❤
That must smell so delicious
Vanilla custard in Apple pie? This recipe is a must....I've gotta try it.
Blessings Chef Bruno.
I enjoy the videos where you painstakingly bring a dozen different components together into a stunningly ostentatious dessert, but it's also nice to see a recipe video like this one, featuring something I might actually work up the effort to make myself.
Merci Chef💞
Ça a l’aire d’être un vrai régal 😋 merciii chef
I try it yesterday its amazing 😁
Oh Wow! That looks so yummy Bruno.
I love the serial killer face...8)
Yummm.look at the short crust.well cooked ,no soggy bottom.😁
Soggy bottoms are the worse case scenario in the pie world. You wont find them my boutique😉
Magnifique!
la tarte est simplement délicieuse
BRUNO IS THE 20TH CENTURY'S Gastronomic, of the World.
Yes!
The Man not a Myth,the king of Today's Passtirra.
I love how you take a real bite out of your food👍👍
I cooked this for my family it was so FIRE!!!!!!!!!!!!!!! Thanks Bruno big time youre the man!!!!!!!!
Did you add a cork sound when you pulled the apple core out? Lol. I thought I heard something I had to rewind it.
Man like Bruno. Always with the quality.
Mmmm! Yummy, and perfect for Fall!
👍
ca me rappelle exactement comment était faite la tarte aux mûres de ma grand mere. Et pas des mures de supermarché, celles qu'on va chercher dans les ronces!
A ben la, les mûres des ronces sont les meilleurs du monde sans aucun doute🤗 elles me manquent terriblement 😳
Ttoi ou moi, cest sur que ce n'est pas en Californie qu'on va en trouver...
Thank you Mr.Bruno as always for sharing awesome recipes! Those 24 who dislikes prefers the canned filling lolz!
Hello from Saida Algeria. I love it mmmmmm
wow from Saida .....really ....i am also from Saida .....💞🤗nice to see that .....
🤩😍😍😍 thank you!!!🤗🤗🤗
Maybe Bruno can open up a bakery, someday, with all his amazing deserts. He could train a few talented people to make lots and lots and we could order them. I like to think I can make his recipes as well as he can... but then, I would also like to win the lottery
Gotta love this guy..
Perfectionniste, CHAPEAU, je vous suis de Marrakech Maroc . Bonne continuation . Rajae
OMG this looks amazing I can't wait to make this! Thanks for sharing
Walnuts would make that even better
Ah, this is the perfect recipe for me to make for Thanksgiving. I think I will use some Amaretto to cook my apples and omit the raisins and add cinnamon 💜
amazing I love the food you do
My new favourite chef thank you for amazing recipes
No! Its exactly what I want to smell when I enter the door of your coffee shop!
This is reassuringly simple and looks delicious. Do you also have a recipe for a good apple cake? Every one I have ever tried has been disappointing.
Looks delish
Dear Bruno, just a practical question. Are your backing temperatures for fan assisted ovens or top and bottom?
Je ferai certainement mais sans gluten.
Gracias Ecuador
I hope u got 1 million subs :)
SKT SHADOW he should have a lot more he #1🥇🏆👏🏻👏🏻👏🏻😊
바닐라향신료에 술로 플랑베까지 하시네요 당신같은 분은 명인 셰프 입니다
This looks so good! Thank you Bruno! One question: is is not nessessary to blind-bake the crust?
So good!
Yum!!! Ironically I'm munching on apple butter toast. I am ashamed. lol
No cinnamon? Blasphemy! Although i shouldnt doubt the mighty Bruno Albouze. ;)
Lol, I'm going on make this but I'm going to take out the raisins and add cinnamon.
Another awesome recipe!
Dear Bruno .. I always wonder what is the difference between sweet pastry crust and shortcrust and the one with only iced water? I mean how can I use them in sweets.. what is good for let’s say Pecan pie or chocolate tart and other..
Perfect
Thank you Bruno❤️🌹
You are the greatest man ever!
you had me at Apple pie 😍 this is the highlight of my holidays
Love it
Best best all recipes
I like all of them
Like from HK
chef is it classic apple pie? or your recipe..however it's very nice thnx
Bruno is my personal chef...after i hit this mega million 😂🤣
tres biennn
Could this recipe work with puff pastry instead of shortcrust (like in your french apple pie video)? Or would the puff pastry get too soggy from the custard?
Mmmm! Just need ice cream!
Beautiful!
Hi, Bruno. What are the sizes of your tart pans? It looks like one 9" or 10"? Not sure about the second one. Didn't see this mentioned on your site and would love to try this recipe. My mouth was watering from the opening shot. TIA.
The recipe says 10 serving so it is up to you.. 6 + 4 😋
Actually it's not up to me to determine how much pie crust this recipe makes. It's up to you as the creator of the recipe. I'd rather not make more than I need for a 10" pie pan. If I knew what you started with, I could convert one way or the other.
The recipe fits for a pan of 24 cm.
So delicious tempting bruno u r rock
A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing..
Wow great video! Love all the alcohol u put into the apples ;)
Where have you been???!!!!!!!new apple pie😍😍😍😍😂😂😂❤️❤️❤️❤️❤️
Chef just love ur cooking ❤️
사과토핑이 많이 들어가서 맛있어 보이네요
I am impressed choukran 😍
Bruno Alboze Masterclass please
delicious!
So good Bruno bro but Make it even better with some cinnamon/nutmeg etc for this time of year 👌
🙏🙏🙏🙏🙏🙏🙏
What luck! I have ~8 lbs of Honeycrisps and was just thinking about what to do with them. Thanks, Bruno.
You are the best! 👍
Wow
Should we blind bake the crust? Lots of moisture
Use a pizza stone as suggested and you ll solve the problem 🌞
Hi mr bruno thank u for the excelent pie bravo!♡
Sugar Devil Dear. You are tricking me out of my Kato diet with this one. Ah no.ah yes.
how come in the apricot pie recipe you baked the pastry before you added the filling, but in this recipe you didnt do it? love you bruno
Você é fantástico Bruno!
NICE
사과파이 껍질이 얇아서 좋네요
Hello Bruno! Please guide me, if i have to replace the eggs from this beautiful recipe of yours, just to make it purely vegetarian, what could be an alternative or how could the recipe be modified for that! Also, if one needs to replace eggs in any baked recipe generally, how could we modify the original recipe barring only the eggs? Please guide me.
suvarna gupte There are no good subs for eggs to date.. I m sorry 😶