Cara Damia - Bruno Albouze
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- Опубликовано: 30 дек 2024
- Indulge in the divine pleasure of the "Pleasure of the Gods" with Bruno Albouze's exquisite dessert creation, Cara Damia. This decadent treat is a harmonious blend of flavors and textures that will tantalize your taste buds and leave you craving for more. Imagine a buttery crust paired with a soft salted caramel, complemented by the crunch of caramelized macadamia nuts. Picture a coconut dacquoise with a macaron-like texture, topped with a delicate dulce de leche milk chocolate mousse. Each element in this dessert is carefully crafted to perfection, resulting in a symphony of deliciousness that is sure to impress even the most discerning food connoisseurs. Stay tuned to discover the secrets behind this heavenly dessert and learn how to recreate it in your own kitchen.
To get the full recipe go to brunoalbouze.c...
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#food #pastries #dessert #mousse #chef #skills #frenchchef #homemade #
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I made this and the Jaffa cake for my coworkers at the restaurant I work at in CA Adventure. Everyone loved them and now my bosses want me to work at Disneyland’s bake shop! Thank you Bruno for being so generous and sharing your one of a kind recipes with us. I have learned how to make so many delicious and truly unique foods thanks to you. I am aspiring to be on your level one day. Something so unique about you and your cooking is the fact that you don’t just make delicious food you put an experience and a memory on a plate for others to enjoy.
If there was a Nobel prize for pastry, I think you would win. I actually found myself drooling during this video, very literally. Absolutely amazing. A truly stunning dessert.
I was thinking the same thing
ok, ive been a professional chef for 40 years
trust me
this guys good
Bruno's voice is so soothing, I rather listen to him talk than watch a asmr video
Ikr
Une tuerie ce dessert ! Merci Chef Bruno... Il est 2h30 du matin et je me détends avec tes vidéos...
Dude, you are the man! I'd weigh 500 pounds if I made all of your recipes, but imagine the smile on my face! Your instruction and enthusiasm is outstanding. Very fun videos to watch.
For most dessert recipes it's like 3 or 4 days work and one dessert. I made a lot of them and trust me you loose weight by this. Not only because it's a lot of work to make them but also because you don't like normal store bought sweets anymore afterwards ;D
Incredible that we now have top notch pro patissier recipes and techniques at our finger tips, all because of you bruno! Thanks.
guys the holidays are coming and if its anything Bruno has given us, its the power to make some jaw dropping dishes this season lets wow our dinner guest shall we?
I'm planning on making the updated version of the Jaffa cake video, but with a sour lemon marmalade I made the other day and using a white chocolate mousse.
Ive binge watched all your videos and I love you, youre my guilty pleasure,,,
he works so fast with the extremely intimidating recipes and makes it look effortless like sir please help I am STRESSED out
Another perfect dessert I'll never be able to make.
Yes you will. Just follow his advices.
work and practice make perfect
It seems more complex than it is. Just a basic sugar dough, filled with a biscuit , caramel,nuts and a mousse. You can divide everything into the components
😂😂😂😂😂😂😂
You can do it if you want
Just believe on your self
the truth. Even I do sell dessert, I will never try this recipes, too much step
Did you say you have a coffee shop? What is it called? Seriously that would be worth a trip to the USA for me.
I wouldn’t miss it either since it would be shorter commute from California.
No, I think he means that he intends to open a coffee shop in the future...and he'll let us know when that happens! :D
the US? where?! ive gotta go see him
@@elizabethbennet4791 He hasn't opened it, yet! Only hinting of the idea for now. We are already forming a line awaiting...LOL :D
I
I wish I could have a Bruno Albouze dessert subscription box, like a meal kit box once a month with all the special tools and ingredients (not the cold stuff, obviously)!
Whenever you get your coffee shop up and running...I’d pay ANYTHING to have one of these!!
MasterChef USA should really invite Bruno as a guest judge for any one of their pastry challenges, pretty sure the judges themselves would be WOWed by this guy's food knowledge and skills.
Agreed, this guy is legit. His savory recipes too though.
you are not a chef, you are an artist. God damn, every think you make looks so good.
Bruno I watch many many cooking shows and replicate many of them but when it comes to your desserts I find it challenging and that keeps focused for perfection. Keep up the great work.
Bruno is the cooking master, God bless him 🙏
i will fly from Germany to your coffee shop if you open one
You will be very well received 🤗
Me too from Auckland
New Zealand just to try his desserts.
I am a big fan of him 😍
Salih Kaya
Me too from Auckland
New Zealand
I am a big fan of him😍
Canada will be there too!
@@ashleighjaimaosborne3966 hope there’s enough for everyone
Cette recette est incroyable. Il faut d'abord que j'essaie de faire le nougat. J'ai enfin reçu mes feuilles de pain azyme de ma mère qui me les apportés de France (je vis au Canada). J'ai hâte d'essayer.
My eyes watered at the intro while imagining the mixture of all those ingredients. Visually beautiful dish!
Jesus! Greatness all over, the dessert, the way you talk, and how you make the dessert and handle it all.. 🤤👌🏼
3:08 😂😂 “By the time the sugar is cooking, you want to crush your nuts”
Love from Portugal
It's not funny.
Константин Рефентаров Where do I find the ingredients?
Idk
But you have only one chance
Константин Рефентаров I did not understand what you mean
@@gharbiafaf4190 they are called nuts, balls, eggs and so on. Man usually have only two of them. So you have only one try
If an up-and-coming chef can't find inspiration in your work, Bruno, I doubt their reason to cook at all. I worked as a chef for the better part of 3 decades. I did go to school - but, to be honest, I was always just a "hack". I had a lot of creativity, but not enough knowledge. I find your tutorials extremely motivating. Maybe if I could go back and start again as your apprentice . . .
you are a freakin chemist, artist and a pastry chef at the same time
Très beau dessert, j’adore vos recettes elles sont toutes magnifiques. Merci
i just discovered your channel!!! i'm in love! I will have the courage to make this !
You are a magnificent chef Bruno! I aspire to be like you one day 👩🍳❤️
I made these. Very easy instructions to follow, thank you chef and they tasted delicious.
merci beaucoup chef vous êtes le meilleure ❤❤❤❤❤❤de l'Algérie 🇩🇿
Even though I could never create the spectacular desserts you do, it’s so much fun to watch
Thank you Chef,
You make things look soooo easy. ❤️❤️❤️
I’m going to give it a shot. But first I need to get the
Dome molds🤣
I have just found your channel! I absolutely love your content. I will follow your croissant/pain au chocolat recipe today! 💕💕
You are like the god of dessert and your voice is like smooth melted streams of butter
Just made it... super great recipe.. full of flavor.. thank you so much 😊
If you're still in San Diego, I'd definitely stop by your coffee shop when I go down to visit my relatives.
That looks amazing! Is there any substitute for the coconut?
Lol i will never make the fondant but your recipe look so delicious chef !!! Thank you 🙏🏼 god bless you
HI Bruno. I've been following your channel for a few years now. I always have issues with the sweet pastry dough.. I follow every instructions to the letter but it always shrinks. What could I be doing wrong?
Is it a lot of work? Yes!
Am I still going to make it? HELL YESS!!
That man is a genius, love the content
Did you?
I did it!!! Against all odds I did it! And it's...heaven! Thank you Sensei Bruno for inspiring me to step up my game :) Shame I cannot share with you the pictures of my achievement!
Send them to his Instagram...
@@dmar1415 good point! too bad I don't have an Instagram account 🤷♀️
I'm always for quality, good food is more than food. Something to eat something Sweet..
Effort and creativity 😎😎
This is The most amazing dessert, I ever saw.
Wish I can taste it.
Bruno is God!!
Your creativity and skill inspire me. THANK YOU so much for all these great videos. You are the BEST.
وااااااااااااااأووو على هذا الجمال والأبداع والفن أنا مابفهم باﻻنجلزي بس والله حلو يعطيك العافية👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏😊😊😊😊
C’est Incroyable Bruno 👏🏽👏🏽👏🏽
Hi Bruno! The 4 g of Gelatin sheets for the glace can be replace for 4 g of gelatin powder? Thank you
To cook like Bruno you'll need to dedication, experience, passion and a lot of patience
Thank you, I continue to learn so much from your creative baking.
I always love the way he eats his result... mouthwatering
No problem! I made your Paris-Brest, so I'm up for this. Looks just ridiculously fabulous.m
Hey Chef, I have a technical question here. What is the reason to make fondant first and then to make caramel out of it? Or could I omit the step with the fondant-making and simply add the cream etc.?
I think it's pointless. The point of the fondant process as I understand it is to minimize the size of sugar crystals for the purposes of things like fillings and glazes. By melting it all and caramelizing, he's completely undoing all his work.
I like the way you make the baking cake it very good ❤
I cannot find your full recipe from the link.
I made this dessert took me 2 days but it was worth it it is the best dessert I have ever made
hi Bruno, i absolutely love your recipes and your videos are awesome. question for you...i only have 6 half sphere silicone molds. can I keep the left over mousse in the fridge until the next day to continue my batch or will it set? thank you!
Can we use perforated tart rings for this?
Even your knives are EPIC! 👌 Absolute Master at what you do!
ممتاز اتمني الشرح بهدوء 💕💕💕💕👏👏👏
That looks devine. I might have to give it a shot one day especially since it shares a name 😉
What mold size u use sir?
Bruno you are the best♥️
Can you imagine having a man in your life that cooked and baked like this? Smh...😊🇨🇦
Bonsoir, peut t'on trouver la recette détaillée et les ingrédients quelque part svp?
Agnes Dieth moi aussi j'ai besoin de la recette
www.brunoskitchen.net/home
How to be an amazing chef:
1. Have an incredible voice.
2. Make incredible foods.
KKKKK
and have cheeky looks in the eyes !
Oh my gosh, look at that!! Looks so enticing! Heck yes, I'd come to your coffee shop/bistro!!!
Love it! What gelatin sheets do you recommend?
properly terrific... well that's true that some of your desserts are very difficult to make for us, but for 1 really hard recipe you give us plenty of others much easier (who tried the croissants or the caramels?) and also basis recipes such as dacquoise, meringue... One day may be we will be able to reproduce the difficult ones! cheers
At first I follow this channel to learn how to bake! lol I guess i am at the wrong place. this is purely art! wondering if you have a restaurant.
Great episode as always!! Would it be possible to link directly to the subpage containing the recipe, to save some time for us? :)
Please open in Boston. I am a music student and I would walk there every week.
Is the pouring fondant one type of mirror glaze?
Wow 🤤🤤🤤🤤 I really want to make this one
Dommage que ce n’est pas traduit en français, je me serais abonné, vos recette sont passionnantes
Tu m'a mis l'eau dans la bouche même que j'ai rien compris
je ne pourrais jamais faire ce CARA DAMIA c est trop d etapes mais je les ai bouffee avec les yeux il suffit de te rgarder goutter pour savoir que c est un chef d oeuvre
China Plate: A Canvas! Decadent Dessert: Work of ART! When directions are followed correctly: Heaven in your Mouth! If your are a subscriber: Totally Addicted! Bruno misses videos: Withdraw systems! He is "Back Again": Your weekly HITT! Nicki Minaj quote: " Just Sayin"
Bruno! Bruno! Bruno!.....the crowd goes wild :)
Curious why one needs to make fondant if it's just going to be turned into caramel? Or is that for use as an icing? Btw, thanks for making these seem within grasp of mere mortals!
I really like your recipes that I just discovered. Greetings from Morocco
you're the best chef , likes from algeria
This guy... Over here... Most entertaining cook ever
Amazing! Question, would it be ok to use glucose syrup in place of corn syrup? If so would there need to be a conversion? Thank you! I can’t wait to make this.
Nevermind 😀Just found the recipe on your website. 1:1 glucose to corn syrup. Cheers! 🍻
I am loving your recipe and I wish I can also make like you
Can I substitute liquid glucose for corn syrup? Inspiring recipes, many thanks.
Corn syrup is usually high in fructose, so I don't think glucose would be the best substitute. Liquid honey is about half and half, so maybe a better approximation.
I miss "what up"
I need to try at least 1 of your recipes for our holidays! try 😁
Your Bistro, will be number one! :) I love Caramel Anglaise. And you are combining it with an almond flour based maringue. I am from AU, not much fan of Macademia nuts. Replace with Walnuts and Peacan chopped mix?
Thanks for the recipe, Bruno!! I’m waiting for the cafe bristo you’re thinking about to open. I’ll go there once it’s open.
Can I swap the macadamia nuts for walnuts?
Oh my gosh. Open one in NC Bruno! Come try the east coast!
U deserve 5 million abonné
Bruno, I went to your website but couldn't find the recipe. Have you loaded it yet?
Mopro sucks... it should be on soon
Thanks. Oh, and I vote for your coffee shop! I'd make the trip from the East Coast to eat there. You could also have cooking classes...... I vote for cooking classes. I've made a bunch of your stuff. I will admit my results don't always LOOK as perfect as what you make, but the taste.... oh yea. I made your opera cake. My big problem was getting the cake, with the chocolate base, off the serving platter. I must have done something wrong. Anyway, even though that bit of chocolate didn't make it off the platter easily, it was amazing. I make that biscuit thing a lot and use it for different stuff.
I'm a groupie, I admit it.
Oh, and my diplomat cream will forever be made with brown sugar and marscapone.
Muhteşem 💖 .Harika.Beatiful. Thank you. TÜRKİYE 💖👀💖
Excellent dessert! I'm definitely going to try to make it!
Bruno, you are to level man. Thank you for sharing!
It looks like heaven ❤
I will definitely try this 😁 wish me luck !
How did it go?
wow le fondant its juste magnifique
His voice thooo !!!!!♥️♥️
This is magic 😵