Hi Bruno, thank you very much for Pate de fruits. I tried the Mango version and my wife and I love it. But the sugar coating? Do you have any other ideas than sugar? I think about crushed Caramel maybe with nuts or things like that. Best wishes from Germany
Thank you, for posting. I always thought is to complicated, to make bon-bon. Which I don't like. But this you prepare. I love! Melts in the mouth. -- bud@
Hello Bruno, I'm loving your videos keep them coming! I was wondering if I could substitute the corn syrup with ginger syrup? Maybe adding lime and mint?
Bruno your recipes are out of this world! so precise , so elegant its unbelievable. have you ever worked as a pro chef? do you have a restaurant somewhere? its hard to imagine that you are just a "youtube" chef
Bruno - i have a related question.....I see a lot of chocolatiers using pate de fruit in molded chocolates (not slabbed and enrobed). Obviously, the PDF has to be cool enough to pipe into the molded chocolate shells without melting the shell or taking it out of temper. When I tried it, by the time the PDF was cool enough, it was a solid mass - no way to pipe it into the shells. Any idea how these chocolatiers are doing this?
Thank you for this video. How do you get the pate de fruit to not stick to the molds? I'm having a hard time getting the candy to come out clean. Also, where can I find that metal piper (not sure if that is what it is called) that you use to dispense the candy into the molds quickly?
Hi Bruno! I love your channel ! one quick question: I do not have pectin but I have powder gelatin, can I use it in this recipe and how many grams? thanks
thanks chef, I finally got pectin at the supermarket but this has other additives to it. will it work ok for this recipe or should I order just plain pectin? thanks
Great video!. Can you share a link for your thermometer? it looks very professional and heavy-duty. We've had problems with about three different probes as the wire is usually very flimsy. Thanks!!
Hello Chef! I wonder what type of pectin are you using? in Argentina I can find only citric pectin. Can I use it to make pate de fruit? I have tried but It wont set properly. It ends like a marmalade. Help please!
Hi Chef , nice video! Have you ever seen Shougeki no Soma? If you don't, I suggest you to see it, it' s a really good anime about chefs and cooking, wherein each episode there's a new recipe. It would be awesome to see you making one of those, well, at least try to see it! I swear it will be a good experience ;)!
When I make pate de fruits, I cook to 107 degrees celsius and the mixture is setting as I am pouring it into the pan. It doesn't look nearly as liquid as yours, and I wouldn't have enough time to dispense it into individual molds as you do. Any ideas what could be happening? Could it be related to the type or amount of pectin I am using?
This video is a great candidate for a remake Bruno! Your production style has moved on since this and there's also plenty of content to be found here for a nice long video.
Hey Bruno have you thought of making a cookbook? I hope you do I would love to buy it if you ever decided ! ;)
*Intense orchestral battle music plays to candy being made*
You're an idol for all young chefs as like me who wants make difference with classical recipes.
Missed you way too much Bruno! Hope all is well.
The quality of video 🙌 almost you can bite it thru pictures 😁
I like how you manage to film time taking things in such a super quick manner, loved it!
Hi Bruno, thank you very much for Pate de fruits. I tried the Mango version and my wife and I love it. But the sugar coating? Do you have any other ideas than sugar? I think about crushed Caramel maybe with nuts or things like that. Best wishes from Germany
How about coating them in ground almonds?
Thank you, for posting. I always thought is to complicated, to make bon-bon.
Which I don't like. But this you prepare. I love! Melts in the mouth. -- bud@
The dramatic music is killing me but I love it. LOL! Well done Bruno! Looks delicious!
Hello Bruno, I'm loving your videos keep them coming! I was wondering if I could substitute the corn syrup with ginger syrup? Maybe adding lime and mint?
Love your recipes! How about your recipe for crystallized ginger?
Bruno your recipes are out of this world! so precise , so elegant its unbelievable. have you ever worked as a pro chef? do you have a restaurant somewhere? its hard to imagine that you are just a "youtube" chef
He is a pro chef. You can search on internet. I don't know if he is working constantly on a restaurant though.
Awesome video Bruno, as always!
Would it be possible to have your advices on the basic hardware to have in our kitchen?
I was looking for a simetrical recipe, thanks!!!👍
all u do is perfect bruno continue and thanks
Rapide, claire et trés bon. Salut de Barcelone Bruno
I like to challenge?
Can you make a south asian dish with your passion?
Everybody will love it...
Bruno - i have a related question.....I see a lot of chocolatiers using pate de fruit in molded chocolates (not slabbed and enrobed). Obviously, the PDF has to be cool enough to pipe into the molded chocolate shells without melting the shell or taking it out of temper. When I tried it, by the time the PDF was cool enough, it was a solid mass - no way to pipe it into the shells. Any idea how these chocolatiers are doing this?
You blitz the pdf in a blender with some added puree or warmed invert sugar to loosen it up, pipe and it will set back up in the molded chocolate.
Thanks for all your dedication to delight our tongues
Thank you for this video. How do you get the pate de fruit to not stick to the molds? I'm having a hard time getting the candy to come out clean. Also, where can I find that metal piper (not sure if that is what it is called) that you use to dispense the candy into the molds quickly?
Hi Bruno! I love your channel ! one quick question: I do not have pectin but I have powder gelatin, can I use it in this recipe and how many grams? thanks
Le Dulce thank u! you have to use pectin
thanks chef, I finally got pectin at the supermarket but this has other additives to it. will it work ok for this recipe or should I order just plain pectin? thanks
My god your revipes are juste amazing . and your way to explain ils juste perfect . bro what van i say . god bless you . carry on ans good luck.
bruno, you are the best. im serious
Hello Bruno! The recipe for the mango-passion fruit also call for raspberry puree. Seems like it’s a mistake, correct?
Great video!. Can you share a link for your thermometer? it looks very professional and heavy-duty. We've had problems with about three different probes as the wire is usually very flimsy. Thanks!!
Who used to be soldier but now baker? Cause this is Rambo music 😊🎶🎶🎵🎼 🛩️🛫🚀💥
Hi Bruno! 🤗
Can you make these without the sugar? I would really like to make them for my niece ans she can't eat sugar yet!
Excellent recipe! Thank you!
Is there a way to make these without the pectin and glucose ? just basically fruit juice , gelatine leaves and sugar ?
Cool and it one thing I have made some many years ago. Just divine but takes time
wow amazing beautiful job I love your videos
cool, need to call my supplier for boiron puree de fruits. thanks bruno!
Hello Chef! I wonder what type of pectin are you using? in Argentina I can find only citric pectin. Can I use it to make pate de fruit? I have tried but It wont set properly. It ends like a marmalade. Help please!
Bruno, is this also a way of making Turkish fruit?
pls upload more vids and do it more often Bru :((
Made these the other day took half an hr of stiring for the probe to get to 106
great job! I always look forward to your awesome videos 😊✌
Burritos please
I don't know, Bruno I think I love you x'DDDDDD
Is this the same as turkish delights?
What kind of pectin are you using?
Whats the thermometer you use ?
Hi Chef , nice video! Have you ever seen Shougeki no Soma? If you don't, I suggest you to see it, it' s a really good anime about chefs and cooking, wherein each episode there's a new recipe.
It would be awesome to see you making one of those, well, at least try to see it! I swear it will be a good experience ;)!
it is perfection !
is their any substitute for pectin; I didn't find it were I live
You can find it in stores where they sell pastry tools or you can order it online
more videos please))
What molds do you use for this?
Simply Delicious~ Simply Gorgeous!
yummy, j ai l eau a la bouche:)
He said "tchau tchau"? haha it seems portuguese
Looks delicious
Yum
as Always Perfect
pls can you post recipes
Love it can't wait to make !
When I make pate de fruits, I cook to 107 degrees celsius and the mixture is setting as I am pouring it into the pan. It doesn't look nearly as liquid as yours, and I wouldn't have enough time to dispense it into individual molds as you do. Any ideas what could be happening? Could it be related to the type or amount of pectin I am using?
probably too much pectine.. wait for my recipe..
omg, all ur baking loos delicious and ur voice ufffff,
would you marry me?
Bruno Albouze glucose and corn sirup are bad for you. try to stay way from them.
It is corn SYRUP. If you avoid these things, why torture yourself and watch videos using these products and torture us with your comments?
Most people do not know what is nothealth . But it looks like you do not care about the health things. Corn syrup is bad
bad for everybody!!!!!!!
you're the man, bruno!
i like tahe tathnks
Champion du monde mister Albouze!
me encantaaa tu canal ♥
I have been trying to make these for weeks, I make and cook it exactly as directed. they turn out toooo soft. What am I doing wrong?
This video is a great candidate for a remake Bruno! Your production style has moved on since this and there's also plenty of content to be found here for a nice long video.
great work, as usual !!!
Excellent
Noël approche... :D
Yay vegan!
Great !
The accent and the acting loll.
I wish you didn't use glucose/corn syrup.
Bravo!!!
diabetes attack
sei un grande .-)
I Love ❤ you
Xau xau
👏👏🌹👍❤️💞
Omg the sugar! Lol
Looks beautiful.
I Love you