Pear Charlotte - Bruno Albouze
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- Опубликовано: 22 окт 2024
- How to turn leftover into a stunning cake ☺️. Layers of seared brioche sheets, roasted pears, diplomate cream, and pear filling. Easy and incredibly delicious!
To get the full recipe go to brunoalbouze.com
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Rustic he says... well this is far from what i call rustic, it is elegant, makes clever usage of leftovers, hiddes a heart of pears fondantes et caramélisées- just that part must be delicious- and the silky crème diplomate.! I doubt there will be leftovers of this charlotte. Bravo et merci. Et excellente année 2020 !
Bruno’s rustic dishes are still leagues above what most would be capable of on their best days.
They certain;ly are from a taste standpoint but where he could REALLY reign supreme would be if he used better ingredients. The only leagues that could surpass him would be those that could deliver comparable flavor with less heating/cooking of the ingredients (and using less cooked ingredients such as "left-over bread") and less use of animal products to deliver a more healthful dessert. Since if the truth be told, the body goes into panic mode and makes makes leukocytes/ white blood cells- as it does when you have an infection- if you simply consume foods cooked above 118 degrees F.
What Bruno should do to control the market would be to make food that not only tastes good but that is healthful for humans . To study that he should NOT look to the orthodox medical establishment but to those who have proven that by sticking to a whole raw foods mostly fruit based diet as the the healthiest and longest living.
@@emilybh6255 I would rather eat Bruno's food and live a little less.
mwrkhan you said it in one!
Emily BH Emily, I think that Bruno’s fans are mostly gracious people so I will politely suggest that you look for recipes on a raw vegan channel. I personally would eat 1/4 of that and then go back to my keto OMAD for the next 3-6 months. You’ve got to live! (PS. My grandfather lived to 99 and ate sweets almost daily. Plenty of highly heated foods too. Fried foods!) worked hard outside his entire life. No one thing will predict a person’s outcome.
Emily BH I agree too that you really are in the wrong place for your food philosophy.
Please don’t be a kill joy on here. People are here for the pure joy of food in all its forms and from a gourmand perspective.
If you have been watching Bruno for years as I have, he lives a healthy active lifestyle. For example mountain biking. And no doubt eats healthily most of the time as he seems to be in shape.
I personally come here to watch Bruno cook as he obviously is a true artist. And he also loves to spread the joy of food and spread his knowledge. This is why I take exception to you putting such a comment in here and raining on our parade.
Please please with respect allow us our pleasure and keep your views for somewhere else.
Hi Bruno, you need to release an e-book with all your recipes. It will sell like magic! Love you!
The way you having those... really inviting.. 😋😋😋😋😋😋😋😋😋👍
If only I could be this artistically creative with leftovers.
Beautiful and it’s not what I would call rustic. What a way to start the New year
The new year starts perfect thanks to this amazing recipe. Happy New Year dear Bruno and all the best for you and your great "project 2020". Je vous souhaite une merveilleuse bonne année ! 👍👍👍
Best regards from Germany 😉
Just watched someone making Charlotte Russe early this morning, the biscuits included (not kidding). Buuut, your take on this amazing cake is another thing completely. I love your version with using leftovers and those flavours. Yummm, I am singing! 😉 #oneeyeonly
My mother made Charlotte Russe. She had I cut glass straight sided bowl that was so elegant and made the fruit sparkle! She had a little spirits in it, too, so we were taken with this unforgettable treat made with such love and care. Thank you so much for a new inspiration to make Charlotte. Probably pound cake with caramelized pear and candied ginger and chocolate sauce and custard and whipped cream..
You killing me with French accent. Every things in your hand turn to masterpiece. Love from Sweden
This is one of the nicest cakes i have ever seen. very fancy.
Not the last ;)
If there is a better baking channel then I'm seriously not aware of it : all the tips and tricks, the techniques, the cooking facts you tell in your videos, the humour and that french touch, and most importantly the quality that ends up from everything you do. Je suis un jeune de 19 ans et je suis déjà très passionnée par la cuisine, et vous m'apprenez énormement de chose au niveau de la pâtisserie, un énorme merci pour ce que vous faîtes, et surtout bonne année à vous Chef, en vous souhaitant bonne chance et que du bonheur pour le bistrot que vous souhaiteriez ouvrir et votre chaîne RUclips.
Thank you very much for your kind words. Highly appreciated😌19 ans!!... c'est un age incroyable - profitez-en bien et régalez-vous😋
Happy New Year, Chef Bruno. All the best for you and your inspirational channel.
Thanks for all the recipes you’ve shared with me and my family ❤️
Well that got me drooling like a Mastiff..
My giant schnauzer is drooling right along with me lol
Bruno!!!! What can I say?!?!? You’ve done it again! Can I come cook with you? Or maybe you come and cook with me?!!!!!!
i love pears, so excited to try this when they come into season!
where do you live? Now there are still great pears where I live - in eastern Europe
mightylordkuba He lives in San Diego.
Made this and my mom said it was the best dessert she had tried. I tried it with the bread around it as shown but after we ate some of it, I decided to carefully remove the outside layer of bread and cover with toasted almonds all around. It looked beautiful and still super delicious with less carbs!!! I also used a springform pan for easier release. This one is a keeper! Thanks for another great recipe.
Bravo!!!!!! Simply wonderful!!!! (And absolutely GORGEOUS as well!!!)
Bruno😪 I rly had to calm down whenever I watch your video I get so excited. The food looks good the craftsmanship the dedication the detail 🤦🏽 I get overwhelmed and the end result?🤒 I love cooking but its a dream ive been hesitant about and u rly inspire me if I cook like u there's NO WAY ppl won't like it I'm a level 2.5 chef I wanna b a level 3 pro but I'm terrified
I've always wanted to learn how to make a pear charlotte. Thanks Bruno you made my day! Good luck on the restaurant concept I'll definitely come visit once it's open!
I just have to say thank you so much Bruno for keeping these wonderful recipes coming. I really do cherish the things that bring me joy in life. I live in a city called Canberra, and for the past weeks have been living with the bushfires in Australia on 3 sides, spewing smoke into my beautiful city. Much of the south coast you see burning on your tv’s is where I have spent most of my holidays, so I know many people who have been directly effected. I have grown up with the people, places, wildlife of the coast and now most of it has gone.
I’m kind of rambling now. But I am just grateful to all my favourite you tubers for keeping on keeping on. It’s good to escape, even if it is just for a few minutes.
Edwina Kemp Oh my! I have sent prayers for you and the families that are affected directly and indirect by this fire. ❤️🤗
My thoughts are with you and all of Australia.
Tinka Grujić thank you so much. People all over the world have been so nice to us and we really appreciate it 💖
Love Is Who I Am thank you so much. Your name really says who you are! 💖
"Keep and eye on it, not two, just one😉" lol
Shannon Ericksen that was a funny one! He’s so witty.
What's funny about that ? You're so pathetic !
Pour une Charlotte "rustique" ... je la trouve très ... élaborée & distinguée ! mais on connaît un Bruno très ... "diplomate" pour rendre toutes ses recettes très ... artistiques ! - Merci pour cette belle recette qui ébahit mes 2 yeux !
Awesome recipe! Congrats! As usual, great content. Always excited to watch your new videos! Just posted a pear tart video myself. Still, I have a lot to learn! 👍 Cheers!
I clicked like just when the video started since I am sure it is going to be another out of this world recipe of his as always
Bruno, you must have the most amazing dreams to make your waking creations so wondrous!
I think you outdo yourself Everytime! This was awesome. Simple, but still professional. 👍🏻👍🏻👍🏻
I can’t watch this right now because I’m hungry and I adore pears. I shall return...
You're amazing.
Wow. God really blessed you. You are definitely giving your best.!!!
"Use a wet sponge to wipe the pan, if you don't have any, ask Bob". 😂🤣 I'm definitely going to work this joke into every conversation I have tomorrow.
2020.. new year - new jokes 🤣
Who here felt in love with Charlotte ???
this is a goal for 2021 I'm going to make
Clearly chef and I have a vastly different definitions of ‘rustic’. Should I be served this cake I would be in absolute Heaven. Not rustic Heaven but ‘man what a great cake’ Heaven!
Oulala ! Pas besoin de chocolat blanc 😉, si tu vois ce que je veux dire !!!
Géniale cette recette !
best cooking ever
You are amazing 👏👏👏👏👏👏👏 I love your baking technic ❤️
I love this guy.. He always make my day.👍👍
!! great and delicious cake !!
Greetings from Houston Texas 👍👍
Brilliant! I will be trying this next weekend only because I need to go to NY this coming week and won’t have a kitchen but looks amazing and know it will be fantastic. Can’t wait to try it!!
Bonjour Bruno et bonne année 2020 ! Votre superbe recette tombe bien, justement on m'a offert un panettone dont je ne savais que faire - je n'aime pas spécialement cette spécialité… Votre recette est une excellente idée pour recycler ce panettone ! Merci chef et bonne continuation, c'est toujours un plaisir de regarder vos vidéos qui sont si inspirantes.
Miam un délice bravo quel talent merci
Gorgeous tart represents.
Wow what an amazing way to use leftover bread! It looks so beautiful :o
hope he'll reachs 1 million subs soon
Oh thats so cool to use the leftovers in that yuuuuumie way!!!
Bruno, you should do a bloopers video! :-D
Breathtaking...Always.
You are truly an artist! Amazing just amazing
If this is rustic, I wonder what's "dainty". Bravo Bruno!
EFBensonFan Astute observation!
U really taught me something I never thought of period!
i must make this cake. This is WOW!!!
This is a master piece!!! It looks amazing!!!😃
Merci pour cette recette magnifique je vous suit depuis l.algerie vous etes un grand chef👍
Awesome, another great recipe for leftover brioche. The last time I had such leftovers I made bread pudding, which turned out great. However, this Charlotte cake recipe looks even better, I'll definitely try to make this the next time I have some brioche leftovers :D
Bruno really value others time that’s y he makes short and quick master classes
He don’t want people to be stick his videos
It looks stunning! 😊🇨🇦
Great idea Bruno, too bad I don't have any leftovers ;-). Wishing you a great New Year.
i just loved this man so much❤
“Ask Bob”. 😂😂
mfeagan1980 who’s Bob btw?? Lol
@@prisfb It's a play on words, I think. In France Spongebob's is called "Bob l'éponge", which literally means Bob the sponge.
Oh my goodness. You’re an artist!
WOWSA!! Or should I say Bon Dieu!
Encore une fois..... Une tuerie !!!! 😋
😍🍐😋 yummy! Beautiful dessert!🍴give me all the bites🍴
C'est super beau
Terrific so good and yummy, 😋😋😋😋😋 My Little Brother look a lot like You ,Yesterday was He's Birthday.😉😉😉
I like your colours. V recognizable.
Excellent video Bruno - keep making, and I'll keep watching!!
Waw its very good cake its look like delicious i 💕 your channel 100000 like. You deserved
Cest ce que l'on appelle un chef
SPEAK SPANIHS WOWW HABLAS ESPAÑOL SALUDOS DESDE MEXICO ERES EL MEJOR .
Bruno 👏🏽👏🏽👏🏽 well done
but we need your recipe book n😍w! 🙏🏽 Please.
Merci chef, que de bonnes idées. En revanche, je pense que le raffinement l'emporte sur le rustique là ! hhh
Chef. Good mornig.how are you? Hope all well.
You are great chef , really i don't have enough words for you, only i can say you are so unique chef in the world . Your explanation your voice your recipes your acting great and full confidant .i salute you and proud of you
Love you Bruno! Wish I was your neighbour! 😍😍
Oh my God !!!
Awesome
Caution: unplug immersion blender before licking
So exquisite and beautiful... & ty.
Reminded me my grandmother 👵
Thank you🇲🇦
Well done Bruno 👌
Recetas de cine así parecen 👍👍
Wow fantastic but when I make brioché I never have left over😀
I love this recipe, what is the substitute pear?
This guy is my favorite!
I’m surprised you don’t sprinkle the bread with a syrup made with something like Calvados, Gran Torres orange liqueur, etc. Now I’m thinking of the thin pork cutlets lightly seared and finished with a shallot, thyme, Calvados sauce and caramelized apples..heavy cream of course also, over rice..I haven’t made that in a long time..I must be hungry..
Ça c'est de la perversion....😋😋🤣🤣😍😍😍😍
Wow. What an artist!
You are a Genius LOVE
daaamn that looks good
When you have a friend over, serve him coffee and if he/she asks you if you maybe have something to accompany the coffee, say: 'sure, i have some leftover bread i slightly pimped - i could serve that?' And then he/she'll may look at you slightly bemused, likely on the verge of declining, and then you say 'hold on', and fetch this masterpiece out of your kitchen 🤣
Seems a bit elaborate, but i feel such a cake is worth the extra fun ^.^
Just genius
oh mon Dieu !!
Man, that looks good
Tabarnak que ça a l'air bon!
Brilliant fantastic
Another way to use left over, other than making bread-pudding or French-toast. This version is like all of those but with whipped-cream and frosting.
Bruno ti amo
Amazing!
Magique!
Bruno is a god.
“Keep an eye on it”
👀
“Not two, just one”
👁
Yummyyyy 😋😋😋