Chocolate Tartlets - Bruno Albouze

The perfect marriage between chocolate and hazelnut. Elegant and so good!
Try it and leave a comment bellow or take a pic and tag me on IG!
To get the full recipe go to brunoalbouze.com
Online culinary courses: academy.brunoalbouze.com
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
Pinterest@ / brunoalbouze
Twitter@ / brunoalbouze

[@Desireme55]

yep! I'll be making this! thank you Bruno ❤

[@annapiwowarczyk9303]

Brunos desserts are THE BEST!

[@oceanbeliever681]

Incredible Chef, you’re truly a master.

[@tellthetruthna8523]

"Lost a nut." lmao

[@benlange7124]

How come this channel doesn't have more subscribers? Seriously, this is gold

[@faqih1113]

Absolutely..

[@focuscode5170]

Wow this looks amazing! I am going to try this🙌🏾

[@TEBO20110]

Love your recipes sir
Big fan from India 🇮🇳

[@HeyBoz-04]

Bruno, you are my culinary hero!

[@TraciMann]

Love it!!! Bravooooooo!!!!

[@ariannefassbener]

Looks delicious! ❤❤❤

[@aminacuisine281]

Looks yummy 😋

[@naggymikhail2876]

Woooow that was sooooo beautiful, yummy yummy

[@letisherlin2100]

Loved chocolate dessert,satisfy our mood.

[@user-xo7lc6od8w]

Super, bravo!

[@antoro63]

I have seen chefs use ovenproof plastic wrap and can see how this product has manu uses. I cannot find it online anywhere. Any suggestion of brands to look for?

[@celine5413]

Merci beaucoup, Chef, Bruna ❤

[@delafrontera1]

You’re the best in San Diego my friend!

[@jaikumarvenkatchari3838]

Tres Magnifique Chef.

[@Romafood]

Sembrano buonissimi

[@Alutka208]

Wow

[@ririxixi]

Hi Bruno. May I know the brand of the slicer you used to cut strips please?

[@scorpleeon]

What a Reese’s cup dreams of being at night lol

[@davytje133]

Great as always Bruno! Quick question: normally you always throw the nuts into the caramel, why not this time?

[@matthewk3473]

I’d guess it’s to save the processor, big lumps of nuts in hard caramel can burn out a motor and dull the blades, it’d be easier on the equipment to do it the way he has this time, just a guess though!

[@princesse523]

To save time and energy I would say

[@tilatola1618]

Tance you chef 👍👍👍👍👍😋

[@rihabmahmoud2299]

You are the Best

[@smoath]

😋

[@pokemaster2185]

You’ve used vanilla powder in this and the basque cake, an ingredient I never knew existed. Is there any benefit to using it over vanilla bean or extract?

[@lobsterjohnson8642]

Vanilla powder has more flavor. Can be used as a sweetener too

[@kandidaten3]

it's cheaper than whole beans and unlike extract, is in powder form so there is no moisture

[@jmag579]

He’s like Jean Claude Van Damme’s chef brother 😆✨✨

[@imelkozlov8585]

imaginate tener este hombre en tu casa!!😋🙈💕

[@Alutka208]

Super 👍 lovely 😊

[@kandidaten3]

Hi Bruno!
Can you use regular spatulas in high temp fryingpan? Also, are you filming in a new kitchen?
Thanks for great videos and recipes

[@karinarobledo4185]

🤤

[@denisethorbjornsen7493]

No I'd like some

[@betelhemeshetu8870]

What ever you do Bruno albouze you are professional Pastery maker,ofcorse butter and milk is the one to have good Pastery I mean all Pastery not only a chocolate so it's great,not only Pastery,also you made food recipy also super yommy food.

[@jakklovediablo6293]

You alway cook an amazing food, how can you stay in good shape 0.0

[@markspradling252]

Lost a nut. Love that Chef

[@omhomod3894]

🌸💕

[@kwizinmidada6814]

👍👍👍👍🇲🇦

[@ChefkochBaba]

Chanel Santini

[@motivationalwords3849]

You are an artist .I pray you start doing keto desserts 🍨,breads etc .No one will do it better.our life will not be the same.

[@cloudberrydreams]

lmao

[@CCJ-yj4xm]

Le grammage s’iil vous plaît

[@maimouna_cooking6363]

Vous parlez bien français

[@princesse523]

Aïe aïe aïe le French américain

[@TEBO20110]

Sir i have a request
Please try indian recipes 😋😌

[@ena81xx]

This guy or Gordon?

[@tobycokes1]

the pastry shells were far from perfect :)