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.
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.
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
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 :)
For the left over dough can we make another cronut from it?? I mean did we can reshape the left over dough to have a shape of cronut again or we can only bake it as it is without shaping it back??
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
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 😇😇😇
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! 😋
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!!
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!
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
It won't turn out the same. Puff pastry is different from raising puff pastry which will fluffen up more. Raising puff pastry like the one he used has yeast.
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
Très bien , et très belle idée mon ami Cette recette est vraiment intéressante CRONUT ! ! ! Je vais retenir . Même le nom sonne très bien ... Encore merci pour cette vidéo mon ami.😍🍄💖💖💖🍚🍄💖🍚
Bonjour Bruno, j’aurai aimé connaître l’intérêt des blanc d’œuf au lieu d’eau ou de lait uniquement ? Aussi, j’ai peur que le beurre crémé puis ré-réfrigérée ait une tendance à marbrer, non ?
Can you use this method of making pastry (soft butter) for pies etc. too? I live in a warm climate and pastry has always been a challenge, esp since my counters are warm.
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
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
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 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...
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.
I watch it over and over again when chef said “that’s what makes us uNIque”. It makes me smile.
I LOVE THIS CHANNEL SO MUCH!! BRUNO!! You're simply amazing! Thank you for sharing your wonderful recipes! 😍👏👏
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 ! 😘
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!!
Bruno is my favorite chef on the internet. I love this video and I’ve watched it many times, it never gets old 😂
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 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.
Thank God someone else in the world uses Grapeseed oil. It's so light and fluffy :)
Two-Words! Mouth-Watering! In a Word! Superb!
"It looks like pineapple rings! Hahaha! NOT FUNNY." 😂
You are amazing And Cronuts look phenomenal!!!Thank you for sharing your all wonderful recipes with us 👏👏👏👏👏👍👍👍👍👍🙏🙏🙏
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.
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 :)
Well, this recipe is ART. Thanks for sharing it.
I will start making these next Friday morning so we can enjoy fresh Real Deal cronuts for Saturday’s breakfast!
Cronut is my favorite. I so love it. Thanks for sharing this Bruno. 😊👍💚
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
omg i love that crunch😍
The best MASTER, the best cooking show 💎💎💎👏👏👏
Thank you very much, Master!
I love how you make it easier to follow. Love it! ❤️❤️❤️
I love how you love your own cooking...it IS fun to realize you have a great result.
For the left over dough can we make another cronut from it?? I mean did we can reshape the left over dough to have a shape of cronut again or we can only bake it as it is without shaping it back??
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!
I love the “crispy bite” sounds. Great vid again 👍
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! :)
He is hilarious-adorable sense of humor!!Saludos!!
I love your blue eyes, your voice and love your cooking.
This man is making food sexy again. Love the way he speaks about food.
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 😂
Will this work using gluten free flour? Looks delicious...
Vous nous rendez la tâche facile. Merci et félicitations vous avez un talent d'enseignant remarquable !👏👏👏👏👏
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 😇😇😇
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! 😋
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!!
OMG you drive me crazy...so yummmmmmmy and crunchy...I really like the way to make it!! bravo
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 🤩
through the years you're my favorite as always. thank you, chef!!!!!
The crunch at the end was well worth waiting for
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?
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
Can i use puff pastry instead of making croissants from scratch? And how will it affect the final product?
It won't turn out the same. Puff pastry is different from raising puff pastry which will fluffen up more. Raising puff pastry like the one he used has yeast.
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
Oh my, they look soooo good. Thank you for the recipe.
We‘re all just waiting for Bruno to take that first bite out of any creation he makes, OH EM GEE!
Thanks for all the great videos Bruno!
The man can cook! 😋 go ahead Mr. Bruno 👍
Man wait til Dominique Ansel tries your cronut. He’ll be in heaven!! 😍❤️👌🏼
Merci pour la recette Bruno, je la realize cette après-midi. Pour le sel, c’est vraiment 12g?
yes 10 + 2
This recipe has a lot of things to do but the result is divine
You are the master. Love watching you create delectables, wish you were my neighbor😋😋
I like the taste at the end
Oh my! They look delicious
Love you master shifu!! Thank you for the technique
😍super, merci Bruno !
I love the sound at the end biting on it
..WE HAVE LOST OUR WORDS JUST OBSERVING!!!! GREAT JOB & THANK YOU FOR SHARING!!
2:31 is absolute GOLD.
Instead of chilling before deep fry, could I store in freezer for later use then fry from frozen?
EVATUBE1 nope. But you can freeze them before proofing.. thaw them in the fridge over nite and proof them, chill and fry
Bruno's all recipes are mouth watering 👍👍💕💕thnks sir for sharing..
Great technique about the softened butter for the folding ! Never heard about this technique
You're the best chef I liked ever 👍👌
That cronut is beautiful !
Oh my ...looks soooooooooooo delicious and worthwhile the effort ...yummy ...thank you Bruno
But the dough is so pretty...I don't want to "be mean to it" lol God I love watching you cook!!!!
Wow! That's a labor of love and incredible end product!
Hi , Chef Bruno . Must rest the dough overnight before cut into Shape ?
C'est vrai qu'on est uniques...bravo pour ce que tu fais et ta passion
I love your all recipes....
hello Bruno,
Vous etes un Super Chef, merci pour vos fantastiques recettes,
I gotta try my hand at this recipe! Thank you for sharing! 💛
Can you tell.me ingredients in grams plz😋😊
This is literally, like, the most insanely brilliant recipe ever invented. Honestly, Dominique Ansel is our generations escoffier or boulanger
Vous êtes le meilleur ... Drôle, beau et très talentueux ... Big huge from Morocco
Hi Bruno, can I freeze Cronut then let it reach room temperature prior frying
J' adore chef!!! Tres top!
Très bien , et très belle idée mon ami Cette recette est vraiment intéressante CRONUT ! ! ! Je vais retenir . Même le nom sonne très bien ... Encore merci pour cette vidéo mon ami.😍🍄💖💖💖🍚🍄💖🍚
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.
This is the video I discovered you on. Best RUclips channel out there ❤️❤️❤️
Wow, this is something I must make. Bruno, you’re amazing, I can’t wait to make this. 👍🏻
2:34 Tranquilo Cabrón! LMAO
I have never seen an amazing chef like u in the history of desert 🥰 hats off sir
Looks yummy 😋 but do i have to fry it..? What will be the information to bake them..? 🤔 tks 😇
Can i use applesauce in place of the butter?
Great recipe and technique and you’re funny too!! Brilliant job 👏🏼👏🏼
Best chef on RUclips.
Hahaha...not funny
It looks like pineapple rings! I suggest Raymond blanc videos; mostly savory but addictive videos
The butter. Dear god the butter. 😍
Bonjour Bruno, j’aurai aimé connaître l’intérêt des blanc d’œuf au lieu d’eau ou de lait uniquement ? Aussi, j’ai peur que le beurre crémé puis ré-réfrigérée ait une tendance à marbrer, non ?
igal chelly bonne question .. les blancs allège la texture. Le beurre ne marbrera pas.
Me encanta su forma de trabajar es increíble!
C'est délicieux merci chef
Can you use this method of making pastry (soft butter) for pies etc. too? I live in a warm climate and pastry has always been a challenge, esp since my counters are warm.
You're my favorite chef mr. Bruno 😍
I really love this chanel ..I can practice new desserts and I can practice my english...Thanks
I must make these soon! Thank you Bruno.
Merci beaucoup pour cette merveilleuse recette! I can't wait to try it out.
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