The Ultimate Tropézienne - Bruno Albouze
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- Опубликовано: 15 окт 2024
- Tropézienne is an incredible pastry from Saint Tropez that was created in 1956 in St Tropez. The pastry was named by French actress Brigitte Bardot 'BB' while she was there filming 'And God Created Woman' Et Dieu Créa La Femme. Tropézienne is a custard filled brioche. Here is an upgraded version. This pastry also refers to the Nid d'abeille or Bienenstich...😋
To get the full recipe go to brunoalbouze.com
Online culinary courses: academy.brunoa...
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I have purchased and made 3 of Bruno's recipes. Every one came out not only delicious but also photogenic. I highly recommend them if you are on the fence. At least once in your life, everyone should try to push themselves out of their comfort zone and try one of these recipes.
You're truly an artist. I remember watching years ago when you only had a few thousand subs and was always worried that would deter you from uploading. I'm so glad that you now have almost a million subs and your recipes have truly become out of this world. I'm a pastry chef and you've inspired me to create some amazing pastries and desserts and I will no doubt be making this soon
Vraiment , ce Chef transforme tous les classiques desserts en oeuvre d'art...... Quel artiste j'adore Merci beaucoup....
the FRENCH are truly the king of desserts and this guy is the utmost embodiment of that phrase
You have changed your kitchen a LOT over the years. Looks lovely.
I am awestruck by French pastry and your skills sir!
This guy bring the food and pastry to another level such a professional chef......
Had this for the first time today from a French bakery. I didn't expect it to be so good but it was amazing, and the streusel topping totally makes it. Strawberry compote with it sounds incredible. Definitely making Bruno's version soon, I don't know how the French are such pastry masters.
Same reason Indian cooking is so complex and fragrant. The kings demanded it.
I finally was able eat this French dessert in a small portion ..
It tasted Fabulous..
The scent of the Orange blossom
is beautiful 🤩
This is exquisite! Thank you for the wonderful lesson. There really is no one else on your level on RUclips.
I wish my hand could go through the screen and snatch one of those ;) It is edible art!
lots of very useful tricks and recommendations, thank you chef
Every time I love your recipe so much 😍😋👌🏻👌🏻👍🏻 And I'm gonna try it next time ✌🏻
Looks very much like a Bienenstich, which I adore.
Thank you very much for the recipe, i make this almost every week, so delicious 😊❤
Bravo Bruno👍
😊That looks so delicious!😊😊😊
I didn’t like… I live it. This is my favorite desserts in the world
This looks so good!
Thanks for sharing this wonderful video
احبك يارجل و كل ما تصنع ممتع للغاية
Le Tropezienne is the name of a French bakery and coffee shop on La Brea, just south of 2nd street in Los Angeles. Most of the staff are French speaking and I usually stop in because it's across the street from audition studios when I'm in that part of town. Their Kouin Aman...magnifique!!!
I should try it out next time I'm in LA. I used to live there for years.
fyi - It is spelled KOUIGN AMANN. For those who don't know, this is a Breton specialty from Brittany in France. It means Butter Pastry.
Wow, indeed.
He didn't fall back in the end. 😂
Can’t stand this.
You are AMAZING!!! Master, your recipes are just beyond…
This looks absolutely yummy 🙌🙌💖💖
I love watching your videos. It's my dream to make atleast one of your recipes, but it seems so difficult with all the ingredients and equipments 😁 it looks delicious i could taste it just by watching 😊 viewer from the Philippines 🙋
Hes a masters on his proffesion no amateur will be able do this without messing up alot of ingredients🤣.. thats why i admire him so much because even with instruction without skills this is impossible.😅
PROFESSION, not PROFFESION.
Skills are acquired, not born with. You may be gifted with nose for perfume, or the eye of an artist, but it is hard work that gets you there, regardless of natural talents.
Scrumptious ♥️♥️♥️
i looove to make brioche:) i will try out this cake..merciiii Bruno!
le rayonnement de la cuisine française a un bon représentant avec vous :)
Bonjour Bruno. Merci pour la recette, qui m'a rappelé le Bienenschdisch, le gâteau que m'a grand-mère achetait chez son boulanger quand nous passions boire le café le dimanche quand j'étais petit.
Oui, j'habite en Moselle ...
fr.wikipedia.org/wiki/Nid_d%27abeilles_(g%C3%A2teau)
ah enfaite c est allemand la tropezienne Le boulanger de st tropez etais polonais c est sur qu il as pas osé le dire jusqu a que brigitte bardot lui rende visite chaque été des annee 50 pour ce gateau qu elle a nommé tropezienne sa s apelle de l usurpation culinaire
@@karantika4114 Regardez-le d'une autre manière, comme une évolution d'un gâteau allemand à un gâteau français. C'est charmant, non ?
Une source cite une légende de boulangers allemands du XVe siècle qui lançaient des ruches sur des pillards d'un village voisin, les repoussant avec succès, et célébré plus tard en préparant une version de ce gâteau nommé d'après leurs efforts. D'où le nom Bienenstich, qui se traduit par Bee Sting, ou piqûre d'abeille.
C’est du grand art ! ❤️
Très généreuse garniture !
always a genius
What is that metal ring he uses at 4:25? How is it called and where can I buy it?
Hello there,
It is called a tart ring, you can get it online or try Sur la table stores online.
Cheers
@@norab1945 Thanks!
Delicious 😋 thanks 🙏❤️
Fantastique!
Wow!
His bad boy laugh at the end when he is tasting those delicious confections, is the best! I love this man, ha ha! 😍
What a delicious cake, oh my! That filling looks creamy and gelatinous, my favorite. The sugar soak is what gives that tea time flavor to this. Imagine a BB inspired cake, so flattering for her. Merci Chef Bruno, for the cake and lovely story behind it.
Beautiful
Délicieuse 😋
Wow really amazing
un de mes desserts préférés ! miam miam
Excelent as always!! Isn't this also very close to "nid d'abeille"? Cheers from Portugal
Pretty much the same to my knowledge. I believe nid d'abeille typically has caramelized almonds on top rather than streusel/sugar.
Not Bee Nest but Bee Sting or Bienenstich. It's of German origin. There is a story behind it.
Et où va-t-on chercher les mesures des ingrédients ?
You're genius
2:25 actually you don't need to add a hole, the dough can still rise without it
Bonjour M.Bruno ALBOUZE,
je suis abonnée depuis plusieurs années. Je regarde énormément vos vidéos mais donnez-vous des cours en ligne ? Ou peut-être des recettes payantes ?
je vous remercie de votre réponse.
Cordialement
Yes
😋👌👌 looks delicious
Just about to get a baggy in with some Stella's if your around Bruno gonna be a laugh??
lmao
Et alors? Ils sont où « mes petits lapins »? Ils sont restés à San Diego?
If I was very wealthy I would throw money at Bruno until he became my private chef.
Super
I did this. Everything was perfect but the streusel melted in the oven an pierced the dough for some unknown reason
👍
This takes a week
Waaaaaw
썸네일만 보고 빅토리아 케이큰줄... 더 맛있겠다
And so handsome
Every time I watch one of these videos I tell myself “I’m gonna try that”…. But as the video continues I then realize “nope”
Why "nope"? I have been baking for over 40 years. If I never attempted to make anything I would not be the baker that I am today. It is okay for a product to fail. Failure drives me. It drives me to continue making an item again and again until I achieve a perfect result. I would be t Bruno would tell you the same. Keep baking.
@@bsk1460 I was just adding humor to the fact that he takes recipes to the max. Amazing skill
i know many of these look quite involved (and they are), but most recipes can be completed in stages.
for example his "plaisir aux noix" recipe, which i have prepared multiple times:
- on the first day just make a dry caramel in a saucepan and process it in a food processor with some toasted nuts and you're praline is done! (it will keep in the fridge and you can use it in many other recipes, tartes, cream puffs or just on sweet crepes).
- then the next day you just make a pastry cream with a bit of mascarpone mixed in and put that also in the fridge (that will become your diplomate cream).
- on the third day you just beat the egg whites, fold in the dry ingredients and pipe or spread out on a sheet and bake: your success biscuit is done. then you just whip some cream and fold in the pastry cream to complete the filling and assemble the cake (ideally you leave it in the fridge overnight before devouring it).
when you see his short videos there are many, many steps to baking one of these desserts, but just take it easy and do it in stages over a few days; it really is more simple and manageable that way.
Yea he doesn’t really make anything practical at home.
@@mistermysteryman107 Not true. You can make all of them with patience and in time.
Be polite and hand it over Bruno ! lol
🤗🌹
This is just a German Beehive cake.
🍞🍮🥧
Isso é putaria!
Would it be possible to show us a nice vegan recette? Please :)
Asking a French chef to not use butter is cardinal sin territory 🤣
@@DPJonze - LOL!!!
Well, once you have removed what's makes the best of the best pastries: butter, milk, cream and eggs. There is nothing left.. sorry.
@@BrunoAlbouze Great comment 😍
Wow!
Wow!