Cronut - Taste of New-York - Bruno Albouze
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- Опубликовано: 12 сен 2024
- Indulge in a culinary masterpiece with my unique take on the famous Cronut - a delightful fusion of a croissant and a doughnut created by chef Dominique Ansel. Imagine a flaky, buttery croissant dough shaped into a perfect donut, filled with luscious vanilla pastry cream, and finished with a subtle hint of lemon glaze. This extraordinary treat combines the best of both worlds - the richness of a croissant and the sweetness of a doughnut - to create a truly unforgettable treat. Join me on a journey of culinary creativity as we delve into the art of making this decadent pastry, perfect for special occasions or simply indulging in a moment of pure bliss. So, roll up your sleeves, gather your ingredients, and let's embark on a delicious adventure together.
To get the full recipe go to brunoalbouze.c...
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#cronut #croissant #breakfastrecipe #
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When cronuts and Bruno Albouze meet FIREWORKS 💥🎇 happen!! Dude this is the best cronut I have EVER seen 🤤😋
Better than the real Cronut?
Bruno me fascina todo los postre que haces pero no entiendo tu idioma por favor traducción en español gracias los ingredientes en español gracias
@@norkischirinos3495 (to±2(234+4847477373++3+3+11*#$##1772762872722+-;!;!2+2+8Lllepekdjdkfkkr
Bruno cheers me up all the time with his satisfied expressions in the end😍
Have you thought about producing a cookbook? I’m sure many people would buy it!
Noah Everett totally
If Bruno published a cook book, it will weigh 35 lbs and be oven safe. It will be bound in smoked sausage. The pages will be made from tight springy dough that will slap you in the face when you open it. And it will smell of cooked apple pie and fresh cream. It also will produce an endless amount of raisins each time you read it.
Darmok lmaooo 😂😂😂😂
Absolutely!
No, Bruno actually has serious talent. Hasslehoff is sort of a character. A likeable person, but...
I watch it over and over again when chef said “that’s what makes us uNIque”. It makes me smile.
If you can wait 3 days before you fry or bake them. It will make all the difference. I love that I can use egg whites that I’ve saved up in the freezer.
As for baking them what I do is after chilling the cut/shaped dough I would dust all the cronuts with powdered sugar then I bake them for 25-30 min at 375 then I filled it with a cream cheese passion fruit or strawberry filling. The greatest compliment I got was where did you buy this cronut. 🥰 it totally made my day.
He reminds me of the Baywatch dude. He's the David Hasselhoff of the culinary world. Kitchenwatch .... I'm gonna go back to the pantry...
Da Crammers 😂
Sounds a little bit like Wolfgang puck
😂😂😂😂
Bruno... Your recipes are always perfect! I've already tried a few and they were always a success. You're the best!
LOOK FOR OUR NEW ' LPI & BRUNO" COOKBOOK!!
I finally went to Dominique’s bakery a few years ago and tasted his cronut ! Truly amazing ! I’ll attempt making this when the weather is colder ! 😘
Cronut!!!! Where have you been??? I have been waiting for years and years for a trustworthy recipe. I should make this right away! Thanks Bruno! 👏😭😍
Can you tell.me ingredients in grams
I LOVE THIS CHANNEL SO MUCH!! BRUNO!! You're simply amazing! Thank you for sharing your wonderful recipes! 😍👏👏
I don’t think that I can do this recipe but I love you and your videos ❤️❤️
Love from Morocco 💕
YOU CAN NOT DO 'RAVEN NUT'? BUT TRY! LPI & BRUNO
Hi from Morocco too
Thank God someone else in the world uses Grapeseed oil. It's so light and fluffy :)
Bruno is my favorite chef on the internet. I love this video and I’ve watched it many times, it never gets old 😂
I will make them together with my 10yo daughter. She is a petite chef pâtissier and asked me many time to make something with puff pastry from scratch.
Is the perfect recipe: something different and familiar at the same time.
Thank you very much chef Bruno
Vids like this always make me thankful there are people with the patience to be chefs.
Made this yesterday for my baking club. People were AMAZED !!!! I got so many Thank yous from satisfied friends lol i thought they were going to hate them because they looked nowhere as good as bruno’s but of course nobody noticed since no one sAw bruno’s Video haha. Mine really weren’t as puffy as bruno’s so make sure you wait until they puff up.i live in a cold place so they didn’t rise much and I couldn’t wait any longer else I was going to be late for work ! Thanks Bruno for this amazing recipe :)
Ça à l'air d'être très bon, chaque fois que je me dis que je dois perdre quelque kilos je me trouve en face d'une recette de rêve.
Thank you for using active dry yeast! It's so hard for me to find fresh yeast where I live and most advanced non-sourdough bread recipes call for it.
I love the “crispy bite” sounds. Great vid again 👍
You are amazing And Cronuts look phenomenal!!!Thank you for sharing your all wonderful recipes with us 👏👏👏👏👏👍👍👍👍👍🙏🙏🙏
Wow what a creative and genius video! I’m so proud of you Bruno love your work and seen your journey from the beginning. This looks absolutely delicious!!
He is hilarious-adorable sense of humor!!Saludos!!
I will start making these next Friday morning so we can enjoy fresh Real Deal cronuts for Saturday’s breakfast!
Two-Words! Mouth-Watering! In a Word! Superb!
2:34 Tranquilo Cabrón! LMAO
I love how you love your own cooking...it IS fun to realize you have a great result.
"It looks like pineapple rings! Hahaha! NOT FUNNY." 😂
I heard you said "cabrón" BRUNO JAJAJAJAJAJA
Amelíe S yo tambien jaja
U know people speak Spanish when they use j instead of h in their hahas
@@aldoavila9459 yea lol 😂
OMG Bruno I haven’t even started the vid and I’m drooling! You are my “dream chef and friend” combo! Cannot wait to make these. Thx for sharing your never ending talent and ingenuity! 😋
OMG these Cronuts are game changer ♥♥ Bruno is the real deal when it comes to RUclips food channels ♥ Best of the best thank you for your wonderful innovative recipes and yeees you're unique Bruno
YESS WE ARE, THANK YOU SO MUCH, LPI & BRUNO!
We‘re all just waiting for Bruno to take that first bite out of any creation he makes, OH EM GEE!
I just love your videos.... they are so beautifully made and fun to watch! Thank you for the work put in! Your videos make my day! :)
I love how you make it easier to follow. Love it! ❤️❤️❤️
omg i love that crunch😍
I love your blue eyes, your voice and love your cooking.
Actually spreading butter on dough is a Greek/Byzantine technique that is still used to make a Greek delicacy called bougatsa. It's not French or American at all. And it's been used for centuries
Amazing tutorial and result. I was done with this recipe , absolutely I can say that's first class !!! thanks Chef ..
So you have tried it? Is it really good?
@@veyyazel5042 I just can say that’s amazing 🤩
The best MASTER, the best cooking show 💎💎💎👏👏👏
Thank you very much, Master!
Made my first cronuts using this recipe and it was soooo deliicoussss!!! Instead of lemon glaze with custard filling, i just made some Powdered Sugar Glaze and did not put any filling onto the cronuts and it was soo gooooddd! The texture was very flaky and crunchy and the taste was amazing! It is actually very easy to make but very time consuming! I would definitely make more cronuts in the future! It is definitely the best kind of donut I have ever tasted!
Did you use 18g yeast as said in the recipe?
Isn't it too much?
meshal 10 i did everything as instructed in the recipe and came out perfect!
@@anneyoung9 thanks , hopefully mine comes out good too!!!
Can u email me this cronut recipe?
Wow, this is something I must make. Bruno, you’re amazing, I can’t wait to make this. 👍🏻
Wow!!! Amazing.. You can easily persuade your audience... Seems so easy to make it... You're such an eloquent teacher... Thank u for the recipe... This is a must try! Thank u. God bless you 😇😇😇
You are the master. Love watching you create delectables, wish you were my neighbor😋😋
Great technique about the softened butter for the folding ! Never heard about this technique
Cronut is my favorite. I so love it. Thanks for sharing this Bruno. 😊👍💚
Oh my, they look soooo good. Thank you for the recipe.
I gotta try my hand at this recipe! Thank you for sharing! 💛
Can you tell.me ingredients in grams plz😋😊
Spreading butter on the dough and refrigerating before folding it...first time I've heard that and never though myself...such a genius, like that everything is much easier
Well, this recipe is ART. Thanks for sharing it.
Bruno:
Love ur work! Pieces of art.
R u a coffee lover? Would it be possible to make episodes about coffee?
Many people adores coffee and would love to learn few touches and secrets from u.
Best wishes
KA
Thanks for all the great videos Bruno!
2:31 is absolute GOLD.
Vous nous rendez la tâche facile. Merci et félicitations vous avez un talent d'enseignant remarquable !👏👏👏👏👏
Also Austrians and Germans have something similar. They call it KOENIGSPASTETE. It can have sour or sweet filling.
Love you master shifu!! Thank you for the technique
The crunch at the end was well worth waiting for
OMG you drive me crazy...so yummmmmmmy and crunchy...I really like the way to make it!! bravo
through the years you're my favorite as always. thank you, chef!!!!!
I have never seen an amazing chef like u in the history of desert 🥰 hats off sir
wow that looks so good bravo! I used to own a donut shop and watching you is soothing.
I must make these soon! Thank you Bruno.
Bruno's all recipes are mouth watering 👍👍💕💕thnks sir for sharing..
I love the sound at the end biting on it
Best chef on RUclips.
Hahaha...not funny
It looks like pineapple rings! I suggest Raymond blanc videos; mostly savory but addictive videos
The man can cook! 😋 go ahead Mr. Bruno 👍
hello Bruno,
Vous etes un Super Chef, merci pour vos fantastiques recettes,
I really love this chanel ..I can practice new desserts and I can practice my english...Thanks
Acabo de encontrar tu canal y omg! Todo lo q haces es arteee! Saludos desde Ecuador
GRACIOUS MI AMIGA! LPI & BRUNO!
Man wait til Dominique Ansel tries your cronut. He’ll be in heaven!! 😍❤️👌🏼
Bro it's almost 3 am. I was about to fall asleep and now I gotta start making these things
Greetings from Houston Tx.
I can't wait to make this recipe. .
Thank you Bruno for sharing 👍👍
This is literally, like, the most insanely brilliant recipe ever invented. Honestly, Dominique Ansel is our generations escoffier or boulanger
This recipe has a lot of things to do but the result is divine
playdoh should come out with a product like this dough. the texture is so relaxing and fun to fondle.
Oh my ...looks soooooooooooo delicious and worthwhile the effort ...yummy ...thank you Bruno
Vous êtes le meilleur ... Drôle, beau et très talentueux ... Big huge from Morocco
Wow! That's a labor of love and incredible end product!
bonsoir Bruno merci beacoup pour votre recette :) , in this recipe you placed egg whites and milk in your croissant dough, is this just for the cronut or does this update apply to your normal croissant/kouign amann recipe too? I made your croisant in my dorms they where amazing, i will try to almond croissant this week hopefully
..WE HAVE LOST OUR WORDS JUST OBSERVING!!!! GREAT JOB & THANK YOU FOR SHARING!!
Chef Bruno please put the written recipe in the description box. The link doesn’t take us straight to your new recipe I have to search for it and it’s quite slow please update the website. I really appreciate your hard work and I always look forward to your videos .
Abeeha Hussain it will
This man is making food sexy again. Love the way he speaks about food.
C'est vrai qu'on est uniques...bravo pour ce que tu fais et ta passion
I like the taste at the end
Dunkin Donuts should be sued for making people think they came up with this idea. Thats where i first heard of it. I never tried it but I heard it wasn't good. This Cronut looks way better. I can't wait to have one like this from a 10 star chef like Bruno.
I too prefer using the soft spread technique for laminating dough with butter! I use it whenever I prepare puff pastry.
I guess the Indians have been using it a long time.
Makes sense putting a softened butter so that you can incorporate it very well.
Crunch sound is amazing .. خيال
This is the video I discovered you on. Best RUclips channel out there ❤️❤️❤️
😍super, merci Bruno !
Me encanta su forma de trabajar es increíble!
I love watching your channel.. I have tried many recipes all turn out really well.. You explained techniques really well.. Thanks from Pakistan
Recently came across ur channel. Must say the recipes are awesome. And so are u. Thx for sharing your talent. I have subscribed to ur channel. God bless u. Take care.
P.S. can we bake these.
omg no wonder my local donut place only does these on weekends. It takes a full work day just to make them!
You could probably cook the cronut centers as well. Toss in powdered sugar or the lemon glaze.
BRAVO BRUNO!!!! SO COOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You are a crazy genious!!! bravissimo 👏
You're my favorite chef mr. Bruno 😍
Merci beaucoup pour cette merveilleuse recette! I can't wait to try it out.
Will this work using gluten free flour? Looks delicious...
But the dough is so pretty...I don't want to "be mean to it" lol God I love watching you cook!!!!
This IS a real deal! Merci beaucoup to the awesome chef!