I Made this yesterday and turned out great. The thing I like about your recipies is that they seem so hard and difficult because the endresult is so professional. Like I could never make that happen! But I can thanks to your detailed video’s & recipies. Thank you!
Hello chef. I did this recipe for my wedding anniversary with a little cahange, I made the syrup from strawberries, I used cherries for the punch, and make a mixed berries on top for decoration (blackberries, raspberries, cherries and strawberries). It turned out super, light and fruitful. One of the best recipes. I wanted to show it to you but I don't know how. Thank you anyway.
Son of a biscuit! Why did I watch this at 2 AM? I have to have this Charlotte, stat! I don't even know where there is a berry farm here that grows strawberries that taste like strawberries should. I could tell the berries used here were thin-skinned, juicy and sweet. Magnificent!
I have been watching your videos since your very first one. You create the best looking food I have ever seen. Anyone that gets to eat your food is one lucky person. THANK YOU SO MUCH for sharing your talents and recipes with us. You are my very favorite person on you tube. Can't wait to see what's next! Have a fantastic weekend!
Bruno, you show everyone that delicious, beautiful food is not very hard to attain with simple ingredients, the right techniques and patience. Thank you for the time you take to make your wonderful videos!
bruno, thank so much ! this is my mother's favourite, she lived 2 years in france when she was little, and every time she goes there, she eats it in her favourite café, i'll make it for her birthday on december, thanks so much !!!!
Wow Bruno I cannot believe I've just made this!!! I've always wanted to make this, but it looks so intimidating... But yes I did it!!! The most challenging part for me is that I only have a small oven and so I needed to put 2 trays of lady fingers on top of each other in the oven which affected the baking time and affected the result in general. And because I only had enough biscuits made for an 6" round tin, therefore I ended up having around 480g of Bavarian cream left over hohohooo... Now in the fridge can't wait to taste it. Thank you soooo much!!! I love your channel!😋😋😋
I made this recipe for my little girl's first birthday and it turned out great. I had some problems with the Lady fingers because the egg white didn't harden much. Maybe the cream of tartar was not of good quality because I usually have no problems with beating the egg whites until they are stiffing. Thanks you so much Bruno!
Beautiful! You make Charlotte in an easy fun way. I don't know why other chefs, even the French veterans, make it sound like it's an elaborate hard task. You are so different!
I am making this gorgeous charlotte tomorrow. A few questions: 1) should I butter parchment for the round buiscit, but not for the ladyfingers? In the video is seems like one of them is buttered and the other one is not. Do you use melted butter or oil? 2) you mention to bake immediately. should I bake the round one while the long ones are absorbing the powdered sugar? my oven can't fit 2 cookie sheets side by side. should I bake them one at a time or can I put them on 2 racks if I am using convection? 3) in bavarian cream, the heavy cream ingredient is listed twice. should 250ml of it go into creme anglaise and 450ml are for whipped cream? Thanks so much for your help! Love your channel.
Very pleasant on the eyes and to the mouth (i'm sure),but not a dessert an amatuer cook can do at home.I like that everything is being homemade.I'll keep the ladyfinger recipe to make and eat them as cookies with my coffee.
Hi Bruno, your biggest fan here. I was wondering if you can publish a chocolate Charlotte cake but as I understand I only need to make the lady fingers and fill it with smooth diplomat cream and top with some lighter mousse. I would be happy if you can guide me through one of your recipes. I've done six or seven of your recipes and every time I'm amazed about the little things you tipped on, it's clearly makes the difference between professional and amateur. Keep on the amazing work you're doing hopefully I'll be able to eat at your restaurant in my lifetime. Love you from Israel many hugs
Looks fabulous, Bruno! The delicate rose on top was lovely! It would be the perfect dessert for a bridal shower! Who am I kidding, it's the perfect dessert for ME?!
Oh my goodness. Would love to have a slice. Bavarian cream, and lady fingers are my most favorites of all! And woody woodpecker is my phone ring tone lol
Thanks for this great recipe. It was easy and yet taste so wonderful. Made it for a friend's birthday luncheon and everyone loves it. I wonder if you could show us how to do chocolate mille crepe?
Wow you make it seem so easy! Ive already tryed out your cafloutis and tiramisu recipes and everything "worked out" perfectly :) Ill prepare this one too!
Oh my goodness that looks so amazing! Thanks so much Bruno. How long does this Charlotte keep fresh for please? Is there any special way to keep it fresher for longer?
Hi Bruno! I love your videos! I wanted to ask if it's possible to use unflavored gelatin powder instead of gelatin sheets for the cream filling. Should I put the powder in directly and let it dissolve in the hot cream or make the gelatin, allow it to set and then add it to the hot cream?
Bonjour Chef Bruno! Merci énormément pour toutes ces merveilleuses recettes :) J'aimerai bien savoir s'il est possible de produire la crème bavaroise aux pistaches et comment? Merci encore!
Excellent video as usual. One suggestion for improvement: put baking temperature and duration on the ingredients list (and website). Like ingredient amounts, I still need to refer to these even after memorizing the procedure from the video.
I absolutely LOOOVE all that you do and please it would be a dream to work with you, I am far away from a chief but I adore making desserts, now that Im older I try and put in healthier alternatives but always try the original first. If you plan to open in Canada I will be the first one in line.
wow !! love this amazing and delicious recipe !! I really need to make it, Im wondering if you can be so kind to tell me how can I replace the Gelatin Sheets for just regular Powder Gelatin ??? Read on the comments that someone asked you that and you answered to check out the ratios but I have done that, have been looking for ratios on line but have had no luck whatsoever .... can please please help me ?? Thank you very much and congrats on you great videos and wonderful recipes :)
I Made this yesterday and turned out great. The thing I like about your recipies is that they seem so hard and difficult because the endresult is so professional. Like I could never make that happen! But I can thanks to your detailed video’s & recipies. Thank you!
Hello chef. I did this recipe for my wedding anniversary with a little cahange, I made the syrup from strawberries, I used cherries for the punch, and make a mixed berries on top for decoration (blackberries, raspberries, cherries and strawberries). It turned out super, light and fruitful. One of the best recipes. I wanted to show it to you but I don't know how. Thank you anyway.
Bravo 😋
Son of a biscuit! Why did I watch this at 2 AM? I have to have this Charlotte, stat!
I don't even know where there is a berry farm here that grows strawberries that taste like strawberries should. I could tell the berries used here were thin-skinned, juicy and sweet. Magnificent!
Son of a biscuit! I like that :)
lol i just watched this at 2 am and am hungry as crap damn
AeroDoe And here I am wondering about the vanilla beans, crazy expensive.
2:00am here as well 😂
I did this cake for Mother’s Day. So good. Everyone loves it
Yeah!!!
I wish I could show you my cake 🥰. Came out very pretty and I got a lot of orders after it 🙏🙏
I have been watching your videos since your very first one. You create the best looking food I have ever seen. Anyone that gets to eat your food is one lucky person. THANK YOU SO MUCH for sharing your talents and recipes with us. You are my very favorite person on you tube. Can't wait to see what's next! Have a fantastic weekend!
As soon as I get home I'm gonna try this! I really like the ending, by the way!
This is GORGEOUS! I don't have sweet tooth but I'm soooooo craving for a slice of your cake. Absolutely stunning!!!
Your food presentation is always so beautiful!
Like in a restaurant :)
Bruno, you show everyone that delicious, beautiful food is not very hard to attain with simple ingredients, the right techniques and patience. Thank you for the time you take to make your wonderful videos!
bruno, thank so much ! this is my mother's favourite, she lived 2 years in france when she was little, and every time she goes there, she eats it in her favourite café, i'll make it for her birthday on december, thanks so much !!!!
wow! what a story .... happy birthday for your mammeme
WOW! Why are there not more views on this recipe? Its amazing!!!! a Must TRY! Thanks Chef!
You are the best chef on youtube Bruno :) thank you
oh my goodness....that bavarian cream looks divine :D
Wow Bruno I cannot believe I've just made this!!! I've always wanted to make this, but it looks so intimidating... But yes I did it!!! The most challenging part for me is that I only have a small oven and so I needed to put 2 trays of lady fingers on top of each other in the oven which affected the baking time and affected the result in general. And because I only had enough biscuits made for an 6" round tin, therefore I ended up having around 480g of Bavarian cream left over hohohooo... Now in the fridge can't wait to taste it. Thank you soooo much!!! I love your channel!😋😋😋
I made this recipie for my bithday and turned out great. It was delicious. My family and i want to thank you, chef bruno. Greetings from México.
A tear just came to my eye. lol. That looks amazing!
I made this recipe for my little girl's first birthday and it turned out great. I had some problems with the Lady fingers because the egg white didn't harden much. Maybe the cream of tartar was not of good quality because I usually have no problems with beating the egg whites until they are stiffing. Thanks you so much Bruno!
Beautiful! You make Charlotte in an easy fun way. I don't know why other chefs, even the French veterans, make it sound like it's an elaborate hard task. You are so different!
I made this cake last night and ate it today and it was delicious. Thanks for the recipe.
Hi Bruno, you may not see my comment but I just wanna say that I tried your recipe and it worked perfectly! Mine was tiramisu 😋 merci 😙
Lovely, beautiful cake. I love strawberries soooo much! Made my dreams come true :)
I followed your instruction and it comes out fabulous. Thanks a lot.
Thank you Chef Bruno! always a pleasure to make these inspirations..
Bruno! Brilliant yet again. Excellent presentation. Thank you for sharing this video. Blessings ChefMike
Yeah~~~it's taste will be much better than ice cream!! I should try this recipe just for me!! Thanks~!
I am making this gorgeous charlotte tomorrow. A few questions:
1) should I butter parchment for the round buiscit, but not for the ladyfingers? In the video is seems like one of them is buttered and the other one is not. Do you use melted butter or oil?
2) you mention to bake immediately. should I bake the round one while the long ones are absorbing the powdered sugar? my oven can't fit 2 cookie sheets side by side. should I bake them one at a time or can I put them on 2 racks if I am using convection?
3) in bavarian cream, the heavy cream ingredient is listed twice. should 250ml of it go into creme anglaise and 450ml are for whipped cream?
Thanks so much for your help! Love your channel.
Those strawberries are so small. They're so cute . 😄
Oh my my, just had this come up in my feed. What a wonderful way to celebrate strawberries. Thank you for sharing your skill Bruno.
Such an elegant dessert....Wow!
yet another brilliant recipe and execution... thanks chef
I dont know y but I've never thought of making the savoiardi at home , I always purchase them , thx for the recipe , it s gorgeous ♡
No other channel is as good as this .. I'm addicted :D
Wonderful! You made this look so easy. I felt like I was there.
Your channel has officially make me accept the saying "French knows thier food"
i'm arabic fan of you. this recipe is just wonderful. thank you for sharing this recipe with us and keep going
Very pleasant on the eyes and to the mouth (i'm sure),but not a dessert an amatuer cook can do at home.I like that everything is being homemade.I'll keep the ladyfinger recipe to make and eat them as cookies with my coffee.
It looks amazing as usual, glad you were able to find a good use for all those strawberries. Hope to bump into you again!
Hi Bruno, your biggest fan here. I was wondering if you can publish a chocolate Charlotte cake but as I understand I only need to make the lady fingers and fill it with smooth diplomat cream and top with some lighter mousse. I would be happy if you can guide me through one of your recipes. I've done six or seven of your recipes and every time I'm amazed about the little things you tipped on, it's clearly makes the difference between professional and amateur.
Keep on the amazing work you're doing hopefully I'll be able to eat at your restaurant in my lifetime. Love you from Israel many hugs
Looks fabulous, Bruno! The delicate rose on top was lovely! It would be the perfect dessert for a bridal shower! Who am I kidding, it's the perfect dessert for ME?!
I made this and it was so good and so beautiful!!
Love this. Patisserie at its finest. I'm learning so much from your channel and your expertise. 🇦🇺🍰💛
THANKS CHEF BRUNO FOR THE WONDERFUL RECIPES -THEY R SUCULENT
Oh my goodness. Would love to have a slice. Bavarian cream, and lady fingers are my most favorites of all! And woody woodpecker is my phone ring tone lol
My favorite spot: San Diego; La Jolla Cove and the Del Mar Fair! Ah, and with Strawberries and Cream, and Ladyfingers!
you make things soo easily, will try it soon ,thank u
That is insane! thanks
Thanks for this great recipe. It was easy and yet taste so wonderful. Made it for a friend's birthday luncheon and everyone loves it.
I wonder if you could show us how to do chocolate mille crepe?
Omg everything you have made is sooooooooo perfecttttt
FORMIDABLE!!!!!!...MERCI MERCI!!
Making this on Sunday. SO EXCITED 😆
Wow you make it seem so easy! Ive already tryed out your cafloutis and tiramisu recipes and everything "worked out" perfectly :) Ill prepare this one too!
Wow!! That looks delicious... yummers
lol the ending this guy is so entertaining! love him xx
My favorite ! Made one for my bday last year ! Will try your version soon Chef :) thanks again!
Beautiful cake Bruno. Very tasty and delicious.
Your nun chucks are awesome!
I really like watching all your videos I've always been a gr8 fan of French cuisine n desserts . keep up the good work , bless you
Love your editing style! You continue to make me drool!
my future husband better cook like you :)
I came for the recipe, I stayed for your end credits. Fantastic.
Amaizing style and taste..loved it ...💎
I wanted to cry..that was really beautiful :)
Oh my goodness that looks so amazing! Thanks so much Bruno. How long does this Charlotte keep fresh for please? Is there any special way to keep it fresher for longer?
Just wow big thnx from rabat morroco
Hi Bruno! I love your videos! I wanted to ask if it's possible to use unflavored gelatin powder instead of gelatin sheets for the cream filling.
Should I put the powder in directly and let it dissolve in the hot cream or make the gelatin, allow it to set and then add it to the hot cream?
Hi there! Whatever gelatin you use want to use; this has to be dissolved in water first. Check out the ratio though. I prefer using gelatin sheet.
Marry me. The gift is me. Would u?? XD
Noh! Marry meeeeeeeeeeeeeeeeeh! I am the gift! lol
most women wanna marry guys over their money. not with uncle b. they want him over his culinary skills.
Noooo, here is a long line!!!
The greatest chef ever!!!
I wish you could teach in my school. you teaching technique are excellent
You're such a good chef !!! I hope that I could be talented like you😍❤️❤️
Bonjour Chef Bruno! Merci énormément pour toutes ces merveilleuses recettes :) J'aimerai bien savoir s'il est possible de produire la crème bavaroise aux pistaches et comment? Merci encore!
Excellent video as usual. One suggestion for improvement: put baking temperature and duration on the ingredients list (and website). Like ingredient amounts, I still need to refer to these even after memorizing the procedure from the video.
At which temperature should I eat this gorgeous cake? Chilled or at room temperature?
Just beautiful !
I absolutely LOOOVE all that you do and please it would be a dream to work with you, I am far away from a chief but I adore making desserts, now that Im older I try and put in healthier alternatives but always try the original first. If you plan to open in Canada I will be the first one in line.
Always perfect!
yumm! Im Definitely going to make it .. I don't have gelatine sheets how can I substitute With gelatin powder ? thank you
Lovely and how else would Bruno workout but with 2 whisks of course
Loved this recipe, your the best :)
Wonderful! Thanks!
Very beautiful and I am sure that's very delicious. 👍👍👍
Looks amazing 😮
wow !! love this amazing and delicious recipe !! I really need to make it, Im wondering if you can be so kind to tell me how can I replace the Gelatin Sheets for just regular Powder Gelatin ??? Read on the comments that someone asked you that and you answered to check out the ratios but I have done that, have been looking for ratios on line but have had no luck whatsoever .... can please please help me ?? Thank you very much and congrats on you great videos and wonderful recipes :)
Could we substitute the leaf gelatin with powdered gelatin? And if so how much
Wow it is amazing. Please if you don’t mind could you post the ingredients thanks . I love to make lady finger at home fresh one.
www.brunoskitchen.net/blog/post/strawberry-charlotte
Bruno I love your recipes.
Ahh San Diego I miss living there
Merci beaucoup pour cette recette exquise Chef!!!! Awesome recipe, I succeeded this ambitious Charlotte, do try it also guys!!! :)
Great videos and easy doing! Keep going!!
T es mon chef preferé ❤
Bruno you always end well...hahaha....you are too funny...thank you for the recipes...yum yum yum!!!!
I'm making a cooking video on Charlottes for my French culture project! (I'm kind of regretting it, this looks hard to make)
Ei Bruno! You are fantastic..i follow every episodes! Congra from swizerland!
Loved this video❤️I'm so going to make this
Oh boy! May I use this ladyfinger recepi to make tiramissu?
Sure, check my vid about about Tiramisu Taste of Italy :)
wow u r the best it is look soooo good .
Très beau le gâteau!
Hi,
I was wondering if I can use powdered gelatin instead of the sheet one?
You’re the best Bruno 😉
how did you learn so much!!!!!!!
Aey LORVE dezer Charlotteh! Hmnnnn...so much taste and poweh! ;)