Strawberry Cake - Bruno Albouze
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- Опубликовано: 12 июл 2022
- This strawberry cake is based on vanilla ganache montée and madeleine biscuit. This recipe is inspired by pastry chef Jean-Baptiste Grangé.
To get the full recipe go to brunoalbouze.com
Online culinary courses: academy.brunoalbouze.com
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I’ll say it every time till the end of time. Bruno is the best chef on this site. A shame that the algorithm doesn’t seem to push his videos these days. Probably because he actually acts like a true professional. Hope you never stop making videos Mr. Albouze, it’s a true treat every time!
I totally agree and all I watch is cooking videos lol. He’s very very high level for RUclips.
Indeed
Bruno has given us all the ability to make dishes which you would expect from high level restaurants.
That's no cake. That's a work of art.
Now that's a STRAWBERRY CAKE🍓🍰😍!
I made your Frasier cake a few years ago and it's still one of my favorites! Can't wait to try this one out
No wonder why Bruno is happy! This cake brings a smile to everyone's face! 😁
I wait all week for your recipes. I’m not a novice in the kitchen, but I’d love to see a recipe that is almost technically unattainable. I am toying with the idea of attending Le Cordon Bleu in Paris and I just need a little extra push from one of the greatest chefs alive
Suggest to work for free for them as a training
Brilliant as always, thank you Bruno ! Just missing the one special magical ingredient in French fraisiers : pistachio!!
Wonderful! The cake looks fantastic. And as always seeing you baking with such smooth skills brought joy to my heart. Thank you so much, Bruno! ^^
Haha I love that the title has been updated with the word "Easy" taken out. My mom was super curious since she's never seen one of Bruno's recipes labelled "easy" before, her jaw was on the floor with how involved it still was!! Hey, the man does it like no other, us mere mortals are not on the same plane 😂
I know your comment is from last year, but what I've found about Bruno's recipes are that with the right approach, they are often more attainable then they might seem at first. They have a lot of elements, but apart from more technical ones, usually they can be broken down into easier parts and be done in a smaller amount of daily work over a couple of days. This is how I've been able to work through some of the more complicated recipes and they're all super rewarding, and inspire you to try the next level up.
Pastry at its finest. Merci Chef!
What a treat, looks delicious!
Absolutely a masterpiece
YUUUUMMMM...I can taste it already!!! Thanks, Chef💖
❣️I can't get enough of your technics topnotch 👌
My favourite cake and a new cream decoration, thank you!
Love you Chef Bruno, you inspire us everyday!
I love this guy. Pastry genius 👏🏾🤌🏾👌🏾🥰
Magnifique ce Fraisier! Will definitely try this recipe Bruno! Thank you so much for the amazing content!
Morning Bruno, a very beautiful cake. I am sure it tastes lovely. Presented from such a professional Baker, it is not an easy task to follow. Thank you for sharing the art of baking, kind regards.
Bruno albouze you are perfect for making a beautiful cake specially for Christmas time with wine it's so super.🍓🧀🍷
Desde Argentina un saludo. I told you...you are a genius ! This is beautiful and simple...I will do it
Gracias Bruno, lo mejor de lo mejor!
Vous êtes trop fort Chef👌. Excellent 🍓🍓🍰
Would love to see a Pineapple whipped cream cake version of this :)
You are always above the rest ! Beautiful 👍👍
Madeleines, strawberries and cream are my three favorite ingredients! 😍
Maravilha, como sempre!!
💖💖 strawberry 🍓
Buonissima, bravo👏
5:21 yeeesss!!!! 🥳
Frasier is an easy cake once you know what ur doing
Amazing 🍓
Thank you!! turned out beautifully. Is there any way I can post a picture on here to share with you?
Heaven!
This is epic:)
Bonjour de Montréal:)
M E R C I ❤ C H E F. B R U N O 🍓
😋👌👌🙏 looks delicious
Bravo Brunetto !!! Always loosing buckets of saliva on your vidoes . Grazie !! Ciao
Gorgeous.
Just ❤👌🏻
Using madeleine batter for a cake? I don’t think I’ve ever heard of that before.
That's a common thing in France among "boulangerie pâtisserie" and since he is French..
YESYESYES! IM GOING TO BUY YOUR COOKING BOOK!
❤️
Crazy Brunoooooo grate rigarts from Greece
Lovely :) keep up your good work… going to try this soon! I’m subscribed to your channel 😋
💖
Bravo, Bruno.
The kitchen legend
Fantastic
Wow!!!!
Favolosa
hi this is so beautiful which size did you used for ring try please
I love bueno albus
Love your Channel good Sir 🤩
art
I am currently in the process of making this but I have made an observation. The recipe for the strawberry gelee is different on the website. I didn’t have the pectin the website asks for so used the agar agar, but the online recipe also uses gelatin which I added as well. Not I am worried it is going to set up too much! Maybe update the website recipe to match this video. We’ll see how it turns out! Fingers crossed!!
Follow the written recipe 🌝
I'm making this cake now, but you said agar agar and the recipe said gelatine and apple pectin, is it an alternative or a mastake please I need a response I already made the cake and Chantilly if any one knows please I'm waiting
Can you make a Ukrainian wedding bread called Korovai?
The madeleine was so dense… when cut into the cake it pressed all the white and red fillings out 😢 what may have gone wrong? Should have just used a sponge recipe instead
Bruno Is there an alternative for those of us who don't like white chocolate? I love chocolate, but the dark. it would be crazy to replace them one by another
Nice
Waaa à 😍😍😍😋😋😋👍👍👍👍
Bonjour on peux avoir les quantités et les ingrédients svp ? 🙂
The recipe is not on the site
Yes it is 🍓🌝
…………….,,,,Fork drop!
Easy...;( right...lol. papa this dont seem that easy ;[
Easy???😂
😅😅😅😅 finger in ze nose
The strawberry gelee recipe is in error - the ingredients don't match the instructions.
Typical of great chefs 😄
You right I'm stuck in that moment I made the cake the Chantilly but when I want to make the gelée I find pectin and gelatine but he said in the video he said agar-agar 😢😢
J'ai lu à l'instant qu'1 gramme d'agar agar correspond à 2 feuilles de gélatine
Do you offer internships ?
Can we have a recipe for keto
Won’t make it … way too easy for me …