Pâte de Fruits - Bruno Albouze
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- Опубликовано: 2 окт 2024
- That gummy fruity treat has gotten is reputation
To get the full recipe go to brunoalbouze.com
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Развлечения
*Intense orchestral battle music plays to candy being made*
Hey Bruno have you thought of making a cookbook? I hope you do I would love to buy it if you ever decided ! ;)
Missed you way too much Bruno! Hope all is well.
The quality of video 🙌 almost you can bite it thru pictures 😁
The dramatic music is killing me but I love it. LOL! Well done Bruno! Looks delicious!
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!
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@
You're an idol for all young chefs as like me who wants make difference with classical recipes.
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.
more videos please))
I like how you manage to film time taking things in such a super quick manner, loved it!
bruno, you are the best. im serious
He said "tchau tchau"? haha it seems portuguese
Rapide, claire et trés bon. Salut de Barcelone Bruno
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?
Hello Bruno! The recipe for the mango-passion fruit also call for raspberry puree. Seems like it’s a mistake, correct?
Awesome video Bruno, as always!
Would it be possible to have your advices on the basic hardware to have in our kitchen?
great job! I always look forward to your awesome videos 😊✌
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?
Who used to be soldier but now baker? Cause this is Rambo music 😊🎶🎶🎵🎼 🛩️🛫🚀💥
pls upload more vids and do it more often Bru :((
all u do is perfect bruno continue and thanks
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?
Burritos please
What kind of pectin are you using?
cool, need to call my supplier for boiron puree de fruits. thanks bruno!
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 ;)!
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!!
Is there a way to make these without the pectin and glucose ? just basically fruit juice , gelatine leaves and sugar ?
I like to challenge?
Can you make a south asian dish with your passion?
Everybody will love it...
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?
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.
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!
Love your recipes! How about your recipe for crystallized ginger?
Cool and it one thing I have made some many years ago. Just divine but takes time
I was looking for a simetrical recipe, thanks!!!👍
Made these the other day took half an hr of stiring for the probe to get to 106
Bruno, is this also a way of making Turkish fruit?
wow amazing beautiful job I love your videos
Thanks for all your dedication to delight our tongues
it is perfection !
Looks beautiful.
I don't know, Bruno I think I love you x'DDDDDD
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
Simply Delicious~ Simply Gorgeous!
I wish you didn't use glucose/corn syrup.
Excellent recipe! Thank you!
Is this the same as turkish delights?
Champion du monde mister Albouze!
Yay vegan!
What molds do you use for this?
Yum
The accent and the acting loll.
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
Whats the thermometer you use ?
pls can you post recipes
Excellent
me encantaaa tu canal ♥
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!
great work, as usual !!!
i like tahe tathnks
yummy, j ai l eau a la bouche:)
Looks delicious
as Always Perfect
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.
sei un grande .-)
I Love ❤ you
I Love you
Noël approche... :D
Great !
Bravo!!!
👏👏🌹👍❤️💞
diabetes attack
Omg the sugar! Lol
Xau xau