Gateau Russe - Bruno Albouze
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- Опубликовано: 28 авг 2024
- Gateau Russe, also known as Russian Cake or Russian Layer Cake, is a delightful dessert that consists of layers of thin almond sponge cake alternating with layers of rich praliné buttercream.
To get the full recipe go to brunoalbouze.c...
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#cakes #gateau russe #pastry #praliné #skills
Bruno you are cooking the highest level of food on RUclips!!
for sure !
Cooking with Sonny Seriously! Yes!
I’ve just died and gone to Heaven! 😍👌💞
I am Russian and I have never heard of this cake before. Thanks Bruno. Просто прелесть...
I made this yesterday with some adaptations and it was an absolute hit. My mother says it's the best dessert she's ever tasted and now wants me to make it again for Christmas to show it to the rest of the family. ngl it's one of my favourite desserts now as well, and I could barely eat it cause my father decimated the whole thing before I could take a second slice... so basically.. everyone loved it.
Actually made this.... Some would say that Bruno is overreacting in his intro... He isn't. I'm still on the floor. Please send help.
I fell down and I can't get up! 🤣
😂
Can u please send me the recepie
Great recipe, made by a great chef, I love your cooking style , I have tried a lot of your recipes and they were all successful, everything is right about your videos, presentation and the way you explain us how to follow your instructions, thank you very much SIR, you have inspired me to become a chef Patissier and I am still learning a lot from your videos, God bless you.
This video deserves 10× the amount of views it currently has!
Бруно, на Ютубе Вы самый лучший! Bruno, you are the best representative of high school cooking on RUclips! Greetings from Russia.
Это точно, харизматичный шеф:)
i don t know what s more delicious...the cake or Mister Albouse s accent ^.~
idk either but i would say idk which is tastier the cake or the baker? both look fine and tasty, teehee.
@@sublimnalphish7232 have a bite !
I think both! 😋😁
Oh yes..i find it hard to focus on which one 😊
I rarely ever comment.. but WOW. Gonna be a while before I feel confident enough to even attempt this one! And I usually succeed at first attempts! My brain could hardly keep up!! 😅😅 What's a Chef like u doing on RUclips?? Whatever the reason, we are all fortunate to have u online to learn from!
Simply Amazing! I'm speechless!
Chef your videos are worthy of Oscar nominations . I can spend hours watching you cook and learning your style being a budding chef .
"Let your nuts cool down" - Bruno Albouze, 2019
I was going to write the same, he has a wonderfull sense of humor.
Did the recipe. Simply the best cake I have ever had. EVER!!! Thank you Bruno.
But fair warning: since I tasted this creme praliné stuff... all store-bought cakes, chocolates and candys taste so.... flat. XD
Could you please tell me if it keeps overnight? How was the sweetness? Thank you and best wishes from Austria.
You are the king of french pastry !
Naturellement !
It’s a Russian cake 🤨
@@poshdelux Oh Noo, it is NOT a russian cake (it's a french cake made with almonds that came from Russia in the old days of the creator of the cake ... ) Bruno explained it too in the video - but he prefers almonds from Provence (south of France) said he !
@@Maimitti so then why is it called a Russian cake? retardation is an epidemic
@@poshdelux Try again and slowly read this guy comment and watch again video and listen to Bruno
Chef Bruno, you should be a MOF! You’re so good what you do and very generous at giving your free lessons to us all! You’re the best! Love you chef!
Bruno, it’s sad that you do not have a million subscribers by now. I watch a lot of cooking/baking videos and you are arguably the best.
Thank you so much for sharing your talent with us. I just love watching you bake! Thanks again!
it's always lovely to watch a great artist at work!
Bruno - you are quite exceptional! Every upload is a wonderment to the mouth and eyes. You are a seriously talented Chef and your production and editing is perfect! Thanks again for such a generous step-by-step process of this delectable pastry dessert. I am always happy when you present a new Dish. Thanks.
Bruno: It’s so satisfying you don’t need a big slice.
Me: Hahahhahaha not a matter of NEED my friend
not many youtuber's video's make me click play fast but your's do. you are the real deal! thanks again for another tasty treat.
I am studying this recipe tonight. I am going to edit after i make it.
Edit: it took me 4 hours to make it. The praline buttercream is incredible.Maybe a little bit sweeter than we expect from Bruno. Unfortunately the almond biscuit was only enough for two layers. I am going to make a swiss roll with the remaining buttercream. Thanks again Bruno for the great recipe.
Can u share the recepie please
J’aime beaucoup tes recettes ça fait des années que je suis abonnée à ta chaîne je me demande pourquoi tu n’as pas encore atteint les un million d’abonnés ta chaîne est unique et ça vaut plus que un million . Asmaa du Qatar 🇶🇦
Amazing amazing amazing cake
You are the king 🤴🏻 of cakes
I love 💕 your food
Je crois que je suis tombée amoureuse de vous et de vos recettes et vôtre accent (so cute) super chef ☺☺☺☺☺
You are the BEST of BEST BAKERSSSSSSS! I do not know what to say but you are the BEST of BEST BAKERSSSSSSS! PLEASE teach me how you do all your BREAD! And PLEASE make more VIDEOS! Thank you.
You are spoiling us! Vous nous gâtez! Please make my slice just a bit wider and can I please have an expresso with my slice, my day would be just perfect :)
Made this,it came out great.Thankyou Bruno.
Merci pour cette recette et votre enthousiasme communicatif. Continuez à nous donner envie de pâtisser !!!
Merci pour la traduction en Français
Merci pour tes excellentes recettes
1- I 💗 the rapid change of mood!!!
2- I' waiting for the moment you taste and........ close your eyes in delight!!!!
YOU'RE A CHEF AND A COMEDIAN!!! LOVE IT!!! 🤣🤣🤣
L'eau à la bouche Chef ... bravo
Bruno et les autres, à Marseille nous avons le Castel, crème au beurre pralinée un peu dense (sans meringue je suppose) mais un biscuit relativement croustillant qui me semble assez proche, nous commandions ce gâteau pour toutes les occasions importantes, une baffrée succulente. J'avais perdu espoir que cette chaîne ne le produise, et... Ô, enfin ceux qui l'essaieront comprendrons, il s'agit bien là d'un monument de la gourmandise. Merci
Merci Chef Bruna, !!!
bon travail ❤
Came around this recipe in 2024. Sounds amazing, though never heard of this particular cake 🥧
I love the perfection and finish touch of your desserts .
And of course the voice and accent
U are the best chef in the world
Your videos are so well edited!! Dude if you do this yourself bravo to you!!! I love the sense of humor you bring and the editing is superb! Hope to see more vids! :)
You definitely should have your own cooking Chanel honestly you know more and do million time better job than these hotshots chefs on TV who have shows ! Trust me some are Not even chefs just regular cooks who got famous because they know someone famous!! Go figure!🙄
But You are a true number one French class act Chef !!👨🍳👑🍾👍👏 Keep recipes coming am trying everyone of them not succeeding all like you but trying!😃
Everything is delicious, gracefully, top class!
I don't know, guys - Bruno keeps dying every time he eats his own cooking.
😂😂😂
"Let your nuts cool down"... :)
Thats another recipe that i will try chef. Love your style, love your desserts!
cool down !
De quoi je me mêle ? Vous
Oh my goodness. That looks so delicious, so elegant. Sir you are the greatest. Thank you for this
Konuşmana yeteneğine bayılıyorum o hazzı bir tek sende aldım o dokunuş mimikler herşeyin orantılı oluşu sunum o sesin mükemmelsin
Thank you so much for sharing your talent with us you are an inspiration, great teacher, master chef
Just Love your recipes!! Thank you for sharing your wonderful receipessss~~~~
It looks amazing. Thank you🌹🌹
Thanks a million! I'm from the Pyrenees living in London now and you simply cannot find this cake other than in Pau or surroundings (south west France). I will be trying the recipe out. Keep up the great work! Encore un grand merci, ca c'est le gateau de mon enfance.
We love you too Bruno!
Ever so thankful for your recipes, really, you are the best! ❤️👏🏼👏🏼👏🏼
C’est un vrai festival depuis le retour des vacances !
Je connaissais le gâteau russe de Pierre Hermé à la pistache mais apparemment c’était une revisite !
Je n’ose imaginer la saveur de la véritable recette au praliné...j’en ai l’eau à la bouche !
Vite il faut que je l’essaie !!!
Merci de partager les secrets de la pâtisserie !
Omg made this and it’s amazing. As a pastry chef I’m always learning so thank you so much. 😍
God bless you and fulfill all your dreams thanks for searing all that tasty 😋 recipes
Definitely the real deal, love all your recipes sir.
Exceptional pastry chef.Amazing.
Vous êtes le meilleur 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
4:33 😁....😒 This quirk is the best part of the show. It always makes me laugh!
El mejor cheff del mundo y el mas guapo 😘😘😘
Everytime there is a new video, i would find the right cosy time just to have a full concentration 😊 as if i travel in a dreamland 😍
Un grand MERCI chef 🙏🌹
I am learning so much from you Mr Bruno 👏🏻👏🏻👏🏻🙏🏻☺️
Bruno! My good man it’s been a while. BEAUTIFUL baking. Absolutely wonderful! :)
As always, fantastic job!
Great video...like always. I‘m amazed with how much accuracy you work.
(3:11) „Let your nuts cool down!“ made my day! 😂😂😂
mouth-dropping. Thank you, it was helpful, informative & hilarious.
Tranquile, comme si c'était facile, mais dites moi Monsieur Albouze, vous êtes un cuisinier professionnel? A. chaque fois je veux faire vos recettes, mais vos videos son tellement bien faits que le reve l'emporte sur la réalité et je reve de manger ce gâteau russe et quand vais-je en manger?
Pierre Pierre il faudra venir à San Diego .. vente en ligne bientôt aussi .. ☺️🌴☀️
Dear Bruno thank you for being you.thank you for an inspirational videos
I know my next project now, perfecting gateau russe. Love it bruno!
I didn't have any eggs so I used chicken thighs. Amazing.
Você é o melhor!
Obrigado Bruno !!!
I will definitely try making this! But Bruno, if you don't mind, which food processor do you use? (The machine for when you mixed the almond flour and powdered sugar)
Anastasia Marx hi! Does not matter .. regular food processor
Thank you for replying! And I don't have one, but wanted to buy a quality one the last all the various things I bake. If it isn't too much to ask could I please know at least the brand?
Just perfect way to unwind an evening yummy
fresh video from the best CHEF on this planet
Get it Bruno!!🔥.. Great chef, great teacher!
It is so neat to watch Bruno prepare these pastries. I will never get to eat them. Sighhhh.
You are fantastic chef, I love your recipes. Can we have full ingredients pleas. Lots of love 💕
Esto tiene una pinta👍👍👍
Mmmm 😋😋 magnifique gâteau chef merci pour la recette
Split Second: adj: The time span between seeing a new upload from Bruno Albouze and clicking.
Did he put his hands in the hot syrup???
just 3 fingers
Where did you get the thin white plastic spatula you are playing the violin with in this video (4:32), with a substantial handle and a blade that is narrower and more flexible than the Matfer spatulas you offer on your website? Much easier to use in some situations than normal silicone spatulas with a fat, heavy head and scrawny wooden handle, or the Matfer spatulas you offer that have ridges down the side that keep the blade from being flexible. I was once able to buy spatulas that look like that for $2 from a local kitchen supply place, but it went out of business and I can't find them anymore. Not silicone, but one piece plastic that is heat resistant enough for most food uses, though you wouldn't stick it into caramel. Unmatched for cleaning out a mixing bowl, short of using a scraper.
incredible to find this receip of my life, remind me when i was in PAU where i grow up,i eat dozen of this RUSSE , Thank you :D
This looks elegant and delicious. Perfect for my reportoire.
Merci beaucoup, Chef!
He is hilarious 😂
With lots of kindness and discipline 👨🏻🍳😇
Bruno, you are simply the best. Love all your recipes 🌟🌟🌟🌟🌟
Mouthwatering everything you are cooking! Damn! 🥰🥰🥰
Another Video from chef Bruno? Am I in heaven?
Bruno, I always enjoy your humor, so fun & delicious!
I remember bought this delicious cake at thibaud. It was the best taste cake ever
Is it a traditiinal French recipe? I'm from Russia and I cant remember a cake like this with such ingredients.
yes It's French. It's just a name that a guy give to his cake in southern France after WW1.
As the history explains, this cake hasn't originated in Russia but only the almonds used were, at that time imported from Crimea Ukraine..
Thank you for the explanation. I didn't know that. It's so nice to hear that almonds for this recipe are from the region where I live. You're great chef! I adore your channel and watch almost all.😊
@@user-kk2vd5cv7c ну похоже чем то на Киевский торт отдалённо.
4:35 I always wait for this 😂
As always you are the best😍
When I win a lottery, Bruno will be my personal chef.
when i saw the title, i said: my goodness, russian cake = 5kgs of butter. but really this piece is superb!
You are so good!
My gosh... you look like somebody I know! Amazing!
I believe any person who don’t like your cakes is crazy person
¡Supremo es Bruno!
Looks beautiful and delicious! Which piping tip did you use when decorating individual portion slices?
Level God chef 🤍t’es le meilleur frenchie des states...simple efficace et pourtant si technique.....Bruno you ´re so taste babe 😂bisou from France st Tropez.......et j’aimerais tellement te voir réaliser la ....Tropezienne l’emblématique du Sud 🤞🏻🙏🤍🤍🤍
Les guerriers Pacifistes merci 🙏 la recette est ici www.brunoalbouze.com
Gostaria muito de fazer essa receita me deu água na boca
Magnifique!!!
Wow... . you dip your hand in hot syrup?...... Respect chef