if you soak your raisins in orange juice instead of water, they will be more plump and taste better! Soaking in orange juice is something a lot of French chefs do.
In my opinion you're the BEST CHEF on the internet. You deserve much more subscribers, because you only present us top food ! Congratulation again and never change, please. Greetings from Portugal 🇵🇹
i agree with you! theres no other channel that is so professional and fun in the kitchen like bruno`s :D every food he makes, looks like a work of art, in my opinion, and i love how passionate he is about it Greetings from Brasil!
I agree with you, too! I wish to see chef like him on food chanel! It's a lot of " Chiefs " over there , that they have nothing to do with cooking / baking.
Nitish Kulkarni. Sorry you think that bro. but that is exactly how he sounds to me. l couldn't understand him. And l wanted to. But thinking about it l guess it sounded rude to some folks. So l apologize to all who thought l was rude.
@@jackiecampbell3401 Eh, "speek"? That'll be "s-p-e-a-k". 😆 Pretty ironic that someone who can't spell correctly in English should criticize someone else's English! As a Frenchman at least this guy's got an excuse. You, on the other hand, don't! Guess that makes you a moron as well as a hypocrite. 😆
Good lord I am speechless at how delicious and beautiful those look. I love the no mixer method and using your hands to work the butter into the recipe. Bruno you need to do a master baking class online live for us one day! Hint hint
I follow all your recipes and nothing went wrong. For the first time I made mini pastries for my friend's wedding and it was a huge success. You are my all time favorite chef Bruno. I life in Belgium if one day you consider giving a workshop in France I will be more than ready. Please Bruno if you ever think about making your recipe book I'm so sure it will be a hit and a great success.
Too bad his techniques do not work without proper recipe. Flour protein content, hydration level, measurements by mass, etc. This channel is all show and no dough!
There are so many baking channels - the videos are always soooooooo long and the results 😒 ... In other clips they show us their families and their life - but not really recipes. So I always get bored of them and click away. But your videos get straight to the point and are amazing!!!! Thank you!!!!
I made these in my kitchen. Yes, it wasn't easy for me but I was able to make them by following your video. They are gorgeous. I can't believe that I made them. Thank you for your great video.
The best recepie That I’ve ever seen ...every recepie just with one time baking comes fantastic ,beautiful,delicious...thank you Bruno for sharing your fabulous experiences
A masterpiece, like always :) But seriously though, does this guy ever get hate from viewers ? like ever ????? how can his channel only be filled with admiration and positivity ?
J'adore ce type!! Il a un style unique et son humour rend les vidéos vraiment agréables à regarder, même pendant des heures! En plus pour les français comme moi, son anglais est parfaitement compréhensible (ça serait une autre histoire avec l'accent américain 😬). Continue Bruno, on t'adore!!😘
Salut Bruno. I have just discovered your channel. I watched this video multiple times. I made les pains au raisin successfully. We enjoyed them this morning. My kids loved them. But they are removing the raisins. Thank you for this great video.
Finally! Someone who mixes the dough without using a mixer.. Thank mr. Albuze! By the way, when you bited the roll, the crispiness that was heard made me wanted to eat one too!😋
Bruno, I loved watching this video but it’s a lot of work so I have a solution. If you and I got married, you’d have these ready when I wake up and I wouldn’t have to do all that work 😀. Seriously though, you make these complicated recipes look soooo easy with your narrator’s voice. Great job and thank you.
Bruno Albouze is indeed the real deal. By the way i am a belgian chef and i swear it takes years to reach his bakker level. To my knowledge Bruno is the best pastry chef/baker on youtube.
Mr. Bruno, thank you so much for sharing your recopies. I took a day off last Friday and tried to make Pain aux Raisins. To my absolute amazement the result was fantastic! I can't believe it turned out so well. And mind you, when it comes to cooking/baking - I am an absolute beginner. Keep doing what you're doing!
I have huge respect that you make your own puff pastry. I am in EU, I can buy really good quality pastry from France, so I make it very rarely. My inspiration to make my own was Michel Roux by the way. You are definately in their footstep!
Bruno, your receipts are mind blowing and works perfectly! I am your big fan! I love the way you cooking and doing your video! With love from Kazakhstan, Assylay!
oh mon Dieu j'avais deja fait les pains aux raisins avec ta rectte des croissants, tout le monde a adore. mais toujours de nouvelles astuces avc toi. merci pour les recettes
@@BrunoAlbouze tu fais vite et aussi d'une manière très professionnelle, alors pour un amateur de la cuisine ça paraît facile mais un pur échec dans l'application.. En tous cas j'adore ce que vous faites et comment vous nous transmettez cela avec passion et élégance.. Juste wow ❤️
If you listen to what he says and followed step-by-step unbelievable I need these first go and I cannot believe the difference between these and anything else you have ever bought thanks Bruno
I swear they are favorite pastry there, at least for me 😆. I lived I France Paris and loved them. When I moved to US, no one making them here. I learned to make them for this video and they were amazing. My kids enjoyed them.
Luv me some Bruno! Your finished dishes always look like masterpieces! I drool over your food every time I watch your videos. Thanks for the great quality videos and recipes. Simply... AMAZING!
I tried them today the result is amazing, im so happy i made something like that even if it was a little difficult for me but im so satisfied now 😊. Thank you chef 👍
I saw this as something I could possibly make for my mom because she likes raisins, but I don't think I can make this dough. I'm not that advanced and the process seems difficult. It looks good though. Btw, you are very talented Bruno. I don't think I can attempt to try most of your recipes but I do enjoy seeing your videos.
Bruno, I have to admit that I found you annoying at the beginning, but I finally get your sense of humor and actually end up laughing too, I keep watching your videos and your techniques are really good, thanks for sharing
I like to think of myself as a self taught baker, however it is because of awesome people like you, that I have learned what I now know. That is how I make my butter slabs for croissants, THANK YOU!
Bonjour Bruno, pourquoi ne feriez vous pas une bonne Blanquette de veau ? J'adore ça et je ne pense pas avoir vu ce grand classique de la cuisine française dans vos vidéos, j'aimerais bien la voir à votre façon. Sinon bravo et merci pour vos vidéos.
I will never doubt the price again while shopping for these. That's a lot of work and care to make. These are my favorite. When I travel, I really know what a genuine Pain aux Raisins taste like.
Hey there ! Could I ask a quick question about the process. The recipe is a bit confusing in the sense that it tells you to freeze them overnight and let rest on countertop overnight. Which is it haha? Looking forward to hearing your response :)
Bruno did you say freeze them over night before proofing then keep then on the counter top overnight and they'll be ready for baking, which is it, freeze or leave on counter top or did I not hear properly ?
chataboutcakes I believe he means that you freeze the prepared dough until you're ready to bake. Then it would best to leave out overnight to defrost and proof. Then bake when doubled in size. (I think)
I just discovered your channel today and I'm so glad I did. Your videos are amazing! They are easy to follow, look DELICIOUS, and are so well made. Keep up the amazing work, and this looks delicious!
j aurais voulu traverser l ecran pour mordre dessus - j aurais voule la recette et quantite en francais si possible ou puis je trouver cette merveille merci Bruno
en bas de la vidéo à gauche il y a de petites fenêtres, il suffit de cliquer sur paramètres ( la roue) et tu chois le sous titrage et ta langue préférée.
To sum up: Put it in the freezer, wait an hour, take it out the freezer, put it back in the freezer, wait a day, take it out the freezer, put it in the fridge, wait an hour, take it out the fridge, put it in the freezer, wait a day, take it out the freezer, put it in the oven, take it out the oven, wait an hour, put it back in the oven, take it out the oven. Think I will buy my pan au raisin from the bakery.
En este omento estoy haciendo la masa para hacer los ROLES... lloré de emoción cuando los vi.. Amo la panDeria ♡♡ Love to bake .... I will make all my effort ... tkank you.. thank you .. to show all youŕ work..your effort...
On se régale rien qu'en regardant vos recette!! merci vous êtes incroyable! Could you show as how to make "maple pecan plait" please i really want to try them!
Merci beaucoup pour la recette, elle a l'air magnifique. I'm now having problems with my husband as he's getting jealous with how many hours a day I watch you 😂😂😂
Mines came out nice! I skipped the sugar around it and on top of it. It’s not a pastry dough but a croissant dough which is nice, I don’t like a whole lot of sweetness so this was just enough sweet with the pastry cream which I added some pistachio butter to it!! Yummies!!!!!
I now am required to make these weekly for my family! I really need the muffin rings to keep them from spreading out, Thank you! I also made the Viennois, they were to die for. Merci Chief Bruno!!!!!
I have no idea why I was smiling the whole time...man, Bruno u are fun to watch and everything looks good. because u give me bonne feelings, im going to subscribe
A tous ceux qui liront ce message. Je veux vous dire que Jésus vous a acheté pour un prix élevé et que c'était le prix du sang. Jésus a payé avec sa propre vie. Et vous avez une grande valeur. Vous êtes précieux JÉSUS vous attend à bras ouverts. Voyons dans Jean 14: 6 Je suis le chemin, la vérité et la vie, et personne ne vient au Père si ce n'est par moi. Jean 8:32 Et vous connaîtrez la vérité, et la vérité vous affranchira. En nous rappelant que lorsque nous quittons cette terre, nous ne prenons rien ici, tout restera. Dieu nous appelle et nous ne demandons à notre âme que de rendre compte de tout ce que nous avons fait ici sur cette terre. Et je veux dire que Jésus libère et sauve. La parole de l'Éternel dit ce qu'est un homme bon pour gagner le monde entier et perdre son âme (Marc 8:36). Jésus revient. Et il y a un temps pour toutes choses. Jésus vous donne ce temps. Ecclesiaste 3 Et ici, sur cette terre, il n’y a qu’un passage rapide et soudain que DIEU nous appelle et que les plaisirs de ce monde valaient la peine ??? Avec Jésus, la joie sera éternelle. Viens à Jésus, car tu auras la vie éternelle. Voir Apocalypse 21: 4 pour la promesse de Dieu aux sauvés. Dieu a trouvé grâce en Marie et dans son ventre a engendré le sauveur du monde. Le seul qui peut sauver est Jésus-Christ. Car Marie n'a pas le pouvoir de sauver. JÉSUS est celui qui a donné sa vie pour vous et moi. Regardez la liste de ceux qui seront laissés de côté 👉👉 1 Corinthiens 6:10 Ne vous égarez pas: ni les abrutis, ni les idolâtres, ni les adultères, ni les efféminés, ni les voleurs, ni les gourmands, ni les ivrognes. Ni les malédictions ni les voleurs n'hériteront du royaume de Dieu. Exode 20: 3 Tu n'auras pas d'autres dieux devant ma face. 4 Tu ne feras pas pour toi une image taillée, ni aucune ressemblance de ce qui est dans les cieux, ni dans la terre, ni dans les eaux sous la terre. 5 Tu ne t'inclineras pas devant eux, tu ne les serviras pas; Car moi, le Seigneur, ton Dieu, je suis un Dieu jaloux qui visite l'iniquité des pères de leurs enfants jusqu'à la troisième et la quatrième génération de ceux qui me haïssent. ########### Le Seigneur Dieu a horreur de l'idolâtrie, car il est le seul Dieu à adorer. Apocalypse 20:15 Quiconque ne fut pas trouvé écrit dans le livre de vie fut jeté dans l'étang de feu. Si vous voulez accepter JÉSUS, répétez avec moi. SEIGNEUR JESUS Je vous accepte comme mon seul SEIGNEUR et Sauveur de mon âme pardonne mes péchés,Efface mon nom du livre de culpabilité, et écris mon nom dans le livre de vie, amen
Oh, wow! What I would give for your pair of hands, they must be magical, because you make the puff pastry so easily! Yet another yummy recipe! I saw you have some great raisins in different colour, do you know their sort (especially the beautiful pink ones) and also, can they be changed with a different dry fruit (like blueberries, currants, cranberries,...)? I love your videos, you make everything look so easy and cool, and that is what I/we love about you- you are not so serious!!! And also, because of that you make me want to go and cook your recipes immediately! 🤗
This is my favourite with coffee whenever I travel to Paris ( my son lives there) Never imagined I could make it at home especially now that I cannot travel...!! Thank you so much.. And by the way ...you are terribly good looking!!🙂
Oh my goodness Bruno! You are SO AWESOME! Everything you explain is so clear that you make anything sound so easy to make!!! I love every single one of your recipes and I can not wait to try them out!!!! Big hugs from Switzerland!!!! :D
He means freeze them overnight. Then once frozen you can make them whenever you want, so once frozen you then leave them out overnight. That will proof them since they are cold so proofing will take longer.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
if you soak your raisins in orange juice instead of water, they will be more plump and taste better! Soaking in orange juice is something a lot of French chefs do.
Better yet, soak them in Cognac, or Grand Marnier until plump.
Or in rum like Chef Jean-Pierre! Two of my favorite chefs on youtube (Bruno).
In Algeria we soak them in natural roses water 🌺🌹🌸🇩🇿
In my opinion you're the BEST CHEF on the internet. You deserve much more subscribers, because you only present us top food ! Congratulation again and never change, please. Greetings from Portugal 🇵🇹
i agree with you!
theres no other channel that is so professional and fun in the kitchen like bruno`s :D
every food he makes, looks like a work of art, in my opinion, and i love how passionate he is about it
Greetings from Brasil!
I agree with you, too! I wish to see chef like him on food chanel! It's a lot of " Chiefs " over there , that they have nothing to do with cooking / baking.
agree
Paula Figueiredo I agree,he's the best
Paula Figueiredo ola nao perçebo nada do que diez alguen podeme traducir as recetas obrigado
This guy is great. Reminds me of Van Damme, Chuck Norris and Jacques Pepin...all rolled into one.
Hah.. good call. Bruno's the man.
K H. Now if only he could speek so folks could understand him.
Sounds like he has a
mouth full of marbles.
@@jackiecampbell3401 that's rude.
Nitish Kulkarni. Sorry you think that bro. but that is exactly how he sounds to me. l couldn't understand him. And l wanted to. But thinking about it l guess it sounded rude to some folks. So l apologize to all who thought l was rude.
@@jackiecampbell3401 Eh, "speek"? That'll be "s-p-e-a-k". 😆 Pretty ironic that someone who can't spell correctly in English should criticize someone else's English! As a Frenchman at least this guy's got an excuse. You, on the other hand, don't! Guess that makes you a moron as well as a hypocrite. 😆
Good lord I am speechless at how delicious and beautiful those look. I love the no mixer method and using your hands to work the butter into the recipe. Bruno you need to do a master baking class online live for us one day! Hint hint
I'm speechless at how delicious HE looks😍😍😍
@@valerieneal2747 Agreed and He's the best ingredient of the recipe...Lol...
🙏بتمنا تشتركو بل قناة و شكرا
I follow all your recipes and nothing went wrong. For the first time I made mini pastries for my friend's wedding and it was a huge success. You are my all time favorite chef Bruno. I life in Belgium if one day you consider giving a workshop in France I will be more than ready. Please Bruno if you ever think about making your recipe book I'm so sure it will be a hit and a great success.
Anahita Atihana hi , which recipe of Bruno are you referring to
🙏بتمنا تشتركو بل قناة و شكرا
Chiedo a voi , come fare per avere la ricetta in italiano? Grazie mille a chi mi risponde.
An honest Chef on sharing knowledge and best on demonstrations. One of the best site for French Culinary.
You have it all: the looks, the voice, the skills, the style. Most of all the personality. Very relatable. Really appreciate this show.
Too bad his techniques do not work without proper recipe. Flour protein content, hydration level, measurements by mass, etc.
This channel is all show and no dough!
@@MatthewRulla
Does this recipe not work ?
There are so many baking channels - the videos are always soooooooo long and the results 😒 ... In other clips they show us their families and their life - but not really recipes. So I always get bored of them and click away. But your videos get straight to the point and are amazing!!!! Thank you!!!!
That what RUclips is about.. mostly crap
I made these in my kitchen. Yes, it wasn't easy for me but I was able to make them by following your video. They are gorgeous. I can't believe that I made them.
Thank you for your great video.
The best recepie That I’ve ever seen ...every recepie just with one time baking comes fantastic ,beautiful,delicious...thank you Bruno for sharing your fabulous experiences
So much precision and technique ! You are so artistic ... I am addicted:)
This is my fave pastry! Been watching this episode almost everyday. Hope to try it one day.
You are the best chef!
Just wanted to say thank you for the recipe. Followed exact instructions and just enjoyed some amazing pain aux raisins this morning :)
Amazing!! I don't have a sweet tooth, but will happily eat this and all the sweet treats that he produces like a dream. Makes it all look so easy.
OMG, when he's smiling at the camera then gets serious... 😂😂😂 I love your recipes and I love you even more! 💞
French cooks are geniuses.
Bruno, you are so great to watch. You are a true artist. I have to try to make this now.
A masterpiece, like always :) But seriously though, does this guy ever get hate from viewers ? like ever ????? how can his channel only be filled with admiration and positivity ?
Thank you :)
Amazing recipes...
I love the way you add subtle humour...
This is probably the best channel on RUclips.
Thanks chef.
The only difference btw Bruno and other ''chefs'' on the internet is that this french giant CAN COOK.
Check out Julien Picamil here on You Tube.
Another pastry grnius...and he's hilarious, too😂
J'adore ce type!! Il a un style unique et son humour rend les vidéos vraiment agréables à regarder, même pendant des heures! En plus pour les français comme moi, son anglais est parfaitement compréhensible (ça serait une autre histoire avec l'accent américain 😬). Continue Bruno, on t'adore!!😘
Salut Bruno. I have just discovered your channel. I watched this video multiple times. I made les pains au raisin successfully. We enjoyed them this morning. My kids loved them. But they are removing the raisins. Thank you for this great video.
ha ha Bravo 🌞
Vous êtes incroyable, le meilleur chef de la cuisine française que j'ai vu sur YT. Your videos are pure satisfaction to watch. :)
Finally! Someone who mixes the dough without using a mixer.. Thank mr. Albuze! By the way, when you bited the roll, the crispiness that was heard made me wanted to eat one too!😋
*Albouze
Thank you! They came amazing!! Everyone loved them. Best to eat them fresh, if not the next day to warm in the oven, as great as fresh!!!
Bruno, I loved watching this video but it’s a lot of work so I have a solution. If you and I got married, you’d have these ready when I wake up and I wouldn’t have to do all that work 😀.
Seriously though, you make these complicated recipes look soooo easy with your narrator’s voice. Great job and thank you.
Fair enough ;)
Bruno Albouze is indeed the real deal. By the way i am a belgian chef and i swear it takes years to reach his bakker level. To my knowledge Bruno is the best pastry chef/baker on youtube.
les ingrédients en français s'il vous plaît 🙏
Mr. Bruno, thank you so much for sharing your recopies. I took a day off last Friday and tried to make Pain aux Raisins. To my absolute amazement the result was fantastic! I can't believe it turned out so well. And mind you, when it comes to cooking/baking - I am an absolute beginner. Keep doing what you're doing!
Thank you Bruno. The process is well explained and the final product looks outstanding.
I got chills seeing those finished rolls
I have huge respect that you make your own puff pastry. I am in EU, I can buy really good quality pastry from France, so I make it very rarely. My inspiration to make my own was Michel Roux by the way. You are definately in their footstep!
Bravo pour vos magnifiques recettes et vidéos très agréables à regarder. Rien qu'en les visionnant j'ai pris 2 kilos.
Bruno, your receipts are mind blowing and works perfectly! I am your big fan! I love the way you cooking and doing your video! With love from Kazakhstan, Assylay!
oh mon Dieu j'avais deja fait les pains aux raisins avec ta rectte des croissants, tout le monde a adore. mais toujours de nouvelles astuces avc toi. merci pour les recettes
Nice work you are doing keep it up with the wonderful puff pastry. I like your stylish way of teaching
Y'a pas, j'adore vraiment ce type. C'est mon sosie 😁
Ceci dit, la recette, une boucherie !
this guy never disappoints
A fantastic French Chef with a strong U.S. input ! Merci Chef ! Compliments from Spain !
Such a long process to make & when eating them it’s gone in a seconds..
great video with lots of skill 👍🏽
Maynaz Purnell I use a stand mixer. Cuts the process considerably. This recipe is easy.
I think I'll buy them instead :-D
la recette m'a l'air un peu compliquée mais il y a tellement longtemps que je cherche cette forme de pain aux raisons à tester absolument
I need patience and time to do this...such a long process.
Yeah me too long process 😮
I wish I had your talent. What a wonderful teacher you would make in culinary arts schools. You are such a mentor
Seeing this makes me feel my spirits raisin, huhuhu.
Tu es tellement parfait Bruno que je ne réussis aucune de tes recettes 😖😖😖😖😖
Drôle&triste Dit moi quel est ton soucis 😶
@@BrunoAlbouze tu fais vite et aussi d'une manière très professionnelle, alors pour un amateur de la cuisine ça paraît facile mais un pur échec dans l'application.. En tous cas j'adore ce que vous faites et comment vous nous transmettez cela avec passion et élégance.. Juste wow ❤️
usually I like your videos before even watching, as for today too. you are amazing
If you listen to what he says and followed step-by-step unbelievable I need these first go and I cannot believe the difference between these and anything else you have ever bought thanks Bruno
Not a fan of raisins, but I would eat those up in a minute
I swear they are favorite pastry there, at least for me 😆. I lived I France Paris and loved them. When I moved to US, no one making them here. I learned to make them for this video and they were amazing. My kids enjoyed them.
Luv me some Bruno! Your finished dishes always look like masterpieces! I drool over your food every time I watch your videos. Thanks for the great quality videos and recipes. Simply... AMAZING!
I tried them today the result is amazing, im so happy i made something like that even if it was a little difficult for me but im so satisfied now 😊. Thank you chef 👍
Could you share this recipe? I have searched his channel and these pain aux raisins recipe is not there. I would love to try them. Thanks
🙏بتمنا تشتركو بل قناة و شكرا
I saw this as something I could possibly make for my mom because she likes raisins, but I don't think I can make this dough. I'm not that advanced and the process seems difficult. It looks good though. Btw, you are very talented Bruno. I don't think I can attempt to try most of your recipes but I do enjoy seeing your videos.
Bruno, I have to admit that I found you annoying at the beginning, but I finally get your sense of humor and actually end up laughing too, I keep watching your videos and your techniques are really good, thanks for sharing
I like to think of myself as a self taught baker, however it is because of awesome people like you, that I have learned what I now know. That is how I make my butter slabs for croissants, THANK YOU!
la Bruno, tu me parles avec sentiment. Ma vennoiserie préférée. Un regal!!!!!. Tu réalises de trés belles vidéos.
C'est vrai qu'on peut pas résister devant un pain aux raisins :)
Bonjour Bruno, pourquoi ne feriez vous pas une bonne Blanquette de veau ?
J'adore ça et je ne pense pas avoir vu ce grand classique de la cuisine française dans vos vidéos, j'aimerais bien la voir à votre façon.
Sinon bravo et merci pour vos vidéos.
Bruno Albouze ur the best! Love u
I will never doubt the price again while shopping for these. That's a lot of work and care to make. These are my favorite.
When I travel, I really know what a genuine Pain aux Raisins taste like.
Everytime you stop smiling or laughing abruptly, it breaks my heart Bruno! 😭
This is THE BEST recipe in the world !!! I have been making these for a few months and they were perfect everytime !!!
Hey there ! Could I ask a quick question about the process. The recipe is a bit confusing in the sense that it tells you to freeze them overnight and let rest on countertop overnight. Which is it haha? Looking forward to hearing your response :)
Would you record my outgoing phone message for me?
sure
LOVE your direction and explaining of this process. I will be trying this method TONIGHT! The recipe just makes sense too.
Bruno did you say freeze them over night before proofing then keep then on the counter top overnight and they'll be ready for baking, which is it, freeze or leave on counter top or did I not hear properly ?
I'm sure he means freeze a short while, take them out and leave on the countertop overnight to proof
chataboutcakes I believe he means that you freeze the prepared dough until you're ready to bake. Then it would best to leave out overnight to defrost and proof. Then bake when doubled in size. (I think)
Merci pour l'astuce "mettre le bout en dessous pour garder la forme à la cuisson" ! Please don't stop :) you're awesome!
Finally found what I was looking for
En Belgique on appelle ca une “couque Suisse” or “Swiss Roll” 🙂
I love the way you slap the dough around - the elasticity you achieve is incredible.
I just discovered your channel today and I'm so glad I did. Your videos are amazing! They are easy to follow, look DELICIOUS, and are so well made. Keep up the amazing work, and this looks delicious!
j aurais voulu traverser l ecran pour mordre dessus - j aurais voule la recette et quantite en francais si possible ou puis je trouver cette merveille merci Bruno
en bas de la vidéo à gauche il y a de petites fenêtres, il suffit de cliquer sur paramètres ( la roue) et tu chois le sous titrage et ta langue préférée.
You know it’s much easier with a soft dough to cut it into strips and roll them up individually. Can’t wait to try this
It not. It better to roll then up like a cinnamon roll
You look make them is soooo easy!
🙏بتمنا تشتركو بل قناة و شكرا
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It's easy for him, he's probably worked next to his Papa and Dad since he was knee high. I💚Baking & Cooking it's an Art form from the Heart💚
To sum up:
Put it in the freezer, wait an hour, take it out the freezer, put it back in the freezer, wait a day, take it out the freezer, put it in the fridge, wait an hour, take it out the fridge, put it in the freezer, wait a day, take it out the freezer, put it in the oven, take it out the oven, wait an hour, put it back in the oven, take it out the oven.
Think I will buy my pan au raisin from the bakery.
awesome video as always, Bruno! Loved seeing the pastry made by hand
what a joy to watch how you create such of masterpiece. You never let me down. Congratulations for another interesting video.
S'il vous plait Bruno ne pouriez vous pas traduir en rançais?
ouahou fer trop de boulot je pense
bonsoir Bruno , un vrai régal Merci ....je voudrais tellement avoir les recettes en Français. ...Merciiiiiiiii
Ouais, se serait bien de les avoir en français également :/
ممكن الترجمة بالعربي
En este omento estoy haciendo la masa para hacer los ROLES... lloré de emoción cuando los vi.. Amo la panDeria ♡♡ Love to bake .... I will make all my effort ... tkank you.. thank you .. to show all youŕ work..your effort...
"It's not Kool my apology" hahahaha love it
0:15 yes! You SHOULD be sorry:))) it looks and I'm sure it tastes delicious 😋 this recipe is on my upcoming agenda
0:18 ... I hate you. :( .... nah, you're the best dude. haha
can't get enough of these (croissant dough series)
my husband!
Let's do rock, paper scissors for him. 😉
bruno albouze is the best french chef on all of youtube
You are not only good.... but very handsome. You should be in Hollywood
Never stop watching your videos; Specially this one, since it is fun and very explanatory.
Yummy!!! Every hotel in Europe I was, I used to eat that raisin... Miss those!
On se régale rien qu'en regardant vos recette!! merci vous êtes incroyable! Could you show as how to make "maple pecan plait" please i really want to try them!
Gosh you are WOOOOW magic hands I just I enjoy watching your French recipes
Merci beaucoup pour la recette, elle a l'air magnifique. I'm now having problems with my husband as he's getting jealous with how many hours a day I watch you 😂😂😂
Mines came out nice! I skipped the sugar around it and on top of it. It’s not a pastry dough but a croissant dough which is nice, I don’t like a whole lot of sweetness so this was just enough sweet with the pastry cream which I added some pistachio butter to it!! Yummies!!!!!
I now am required to make these weekly for my family! I really need the muffin rings to keep them from spreading out, Thank you! I also made the Viennois, they were to die for. Merci Chief Bruno!!!!!
I understand everything with your accent, I m so happy!
Meilleure technique que j aie jamais visionnée Merci
New French bakery in my area makes these...but if you don't get there by 8:00 they're GONE! Thanks for the recipe!
I have no idea why I was smiling the whole time...man, Bruno u are fun to watch and everything looks good. because u give me bonne feelings, im going to subscribe
Looks just perfect! I’m dying to make it now😍Thank you for sharing your great and easy to follow recipe!🙏🏻👏🏻
A tous ceux qui liront ce message. Je veux vous dire que Jésus vous a acheté pour un prix élevé et que c'était le prix du sang. Jésus a payé avec sa propre vie. Et vous avez une grande valeur. Vous êtes précieux JÉSUS vous attend à bras ouverts. Voyons dans Jean 14: 6 Je suis le chemin, la vérité et la vie, et personne ne vient au Père si ce n'est par moi. Jean 8:32 Et vous connaîtrez la vérité, et la vérité vous affranchira. En nous rappelant que lorsque nous quittons cette terre, nous ne prenons rien ici, tout restera. Dieu nous appelle et nous ne demandons à notre âme que de rendre compte de tout ce que nous avons fait ici sur cette terre. Et je veux dire que Jésus libère et sauve. La parole de l'Éternel dit ce qu'est un homme bon pour gagner le monde entier et perdre son âme (Marc 8:36). Jésus revient. Et il y a un temps pour toutes choses. Jésus vous donne ce temps. Ecclesiaste 3 Et ici, sur cette terre, il n’y a qu’un passage rapide et soudain que DIEU nous appelle et que les plaisirs de ce monde valaient la peine ??? Avec Jésus, la joie sera éternelle. Viens à Jésus, car tu auras la vie éternelle. Voir Apocalypse 21: 4 pour la promesse de Dieu aux sauvés. Dieu a trouvé grâce en Marie et dans son ventre a engendré le sauveur du monde. Le seul qui peut sauver est Jésus-Christ. Car Marie n'a pas le pouvoir de sauver. JÉSUS est celui qui a donné sa vie pour vous et moi. Regardez la liste de ceux qui seront laissés de côté 👉👉 1 Corinthiens 6:10 Ne vous égarez pas: ni les abrutis, ni les idolâtres, ni les adultères, ni les efféminés, ni les voleurs, ni les gourmands, ni les ivrognes. Ni les malédictions ni les voleurs n'hériteront du royaume de Dieu. Exode 20: 3 Tu n'auras pas d'autres dieux devant ma face. 4 Tu ne feras pas pour toi une image taillée, ni aucune ressemblance de ce qui est dans les cieux, ni dans la terre, ni dans les eaux sous la terre. 5 Tu ne t'inclineras pas devant eux, tu ne les serviras pas; Car moi, le Seigneur, ton Dieu, je suis un Dieu jaloux qui visite l'iniquité des pères de leurs enfants jusqu'à la troisième et la quatrième génération de ceux qui me haïssent. ########### Le Seigneur Dieu a horreur de l'idolâtrie, car il est le seul Dieu à adorer.
Apocalypse 20:15 Quiconque ne fut pas trouvé écrit dans le livre de vie fut jeté dans l'étang de feu.
Si vous voulez accepter JÉSUS, répétez avec moi. SEIGNEUR JESUS Je vous accepte comme mon seul SEIGNEUR et Sauveur de mon âme pardonne mes péchés,Efface mon nom du livre de culpabilité, et écris mon nom dans le livre de vie, amen
Oh, wow! What I would give for your pair of hands, they must be magical, because you make the puff pastry so easily! Yet another yummy recipe!
I saw you have some great raisins in different colour, do you know their sort (especially the beautiful pink ones) and also, can they be changed with a different dry fruit (like blueberries, currants, cranberries,...)?
I love your videos, you make everything look so easy and cool, and that is what I/we love about you- you are not so serious!!! And also, because of that you make me want to go and cook your recipes immediately! 🤗
Thanks! why not trying with other dried fruits :)
This is my favourite with coffee whenever I travel to Paris ( my son lives there)
Never imagined I could make it at home especially now that I cannot travel...!!
Thank you so much..
And by the way ...you are terribly good looking!!🙂
Oh my goodness Bruno! You are SO AWESOME! Everything you explain is so clear that you make anything sound so easy to make!!!
I love every single one of your recipes and I can not wait to try them out!!!!
Big hugs from Switzerland!!!! :D
6:23 "Freeze your pains aux raisins overnight"
Do you mean to put them in the fridge? Or do they go directly from the freezer to the oven?
He means freeze them overnight. Then once frozen you can make them whenever you want, so once frozen you then leave them out overnight. That will proof them since they are cold so proofing will take longer.
didnt have raisins instead used my homemade candied orange peel was so delicious !
J'adore tout ce que vous faites vous êtes un artiste. Bravo et merci beaucoup pour toutes les recettes. Tanks