Sachertorte - Bruno Albouze
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- Опубликовано: 13 сен 2024
- SacherTorte (chocolate cake) was invented in 1832 by Austrian Franz Sacher. It is one of Vienna’s most famous culinary specialties and even in the United States, Sachertorte day is celebrated in December 5th. Although many interpretations of this cake exist, the original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg...
To get the full recipe go to brunoalbouze.com
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You're the best! you may not believe this but I started baking after I first watched your videos on youtube; and after two years found myself wanting to wake up each morning and bake! So, at the age of 44 I went on to travel to another country and do a pastry diploma for 6 months! now, I'm back and trying to get into the industry; it is a challenge to say the least but I am determined to make it one day! I owe so much to you for my life changing decision! Thank you Chef!
Kya baat hai Raj bhai, do update us on your journey so far and I'd love to try your dishes :)
@@MeetYourArchitect same!
Hey Bruno!
I'm a cook in Germany, I started working 7 years ago and I'm mostly (not only) making desserts and pastries in the my current workplace.
Your videos have been such a great inspiration for me in all these years! The techniques you use are really nice to adapt to other recipes or ingredients in my opinion.
Thank you so much for sharing your cooking with us!
Much love from Germany!
Ich have schon SacherTorte in Deutschalnd gegessen - und war shcon was !! Lecker-lecker !
Ich habe oft SacherTorte in Deutschland gegessen ... lecker-lecker !
@Kuku V.2 Genau ! - ich werde mal es tun - danke Dir i
I taught myself to cook when my mother died, seemed important to provide decent meals even at ten years old. My younger brother and sister also learned young. A great binding force.
i work as a chef in vienna and got the oppurtunity to work in the hotel sacher where the cake is from for 2 weeks.
its amazing to see that such an old and traditionell cake beeing facelifted and made somewhat modern
Great job bruno best regards from vienna
ça c'est une chance d'avoir travaillé au Sacher Hotel, je rêve d'y séjourner !
Es gibt hier nur einen Fehler. Es fehlt ein schön duftender Pott Kaffee.
@@bjornmundt5801 bestimmt !! "kafee trinken" in Deutschland - es heisst MIT Kuchen - U. Schlagsahne bitte
(in der Pfalz oder Schwarzwald) war so schön ! -
@@Maimitti Ja. Wien = Sacher, Kaffeehäuser, Schnitzel u.v.m.
Wien haben wir ja schließlich die europäische Kaffeekultur zu verdanken. Wobei alle Regionen Europas viele leckere Kuchen und Torten hervorgebracht haben. Hochkultur vom Feinsten.
@@bjornmundt5801 sag bloss : Wiener Schnitzel , die Deutsche Küche fehlt mir so sehr - doch, doch ! - habe immer kilos zugenommen an jede Ferien in der Scharazwald ! -
Love you Bruno! I’m a chef over 30 years and I can say for sure that you’re the best on the net!
Obrigado!
This is the kinda cake I can only dream about!! Thanks again for your amazing knowledge Bruno! You’re a star ⭐️
Woah! I came back to this video to make this cake again (i made it years ago when this video was uploaded and remembered how bomb this recipe was) and i see you were also here back then! I'm a fan of yours!
This is why I'm a pastry chef. The shear pleasure of producing a thing of beauty. Your my inspiration x
Your skill, techniques, knowledge, presentation, narration, production values, and choice of recipes are unsurpassed.
If i say you are the master, is not enough. I learned a lot from you. Keep up the excellent work chef.
honestly I just clicked on this video to hear him say 'SacherTorte'
Sameee HAHAHAHAHA
Because of the anime royal tutor
😂😂😂
i just did this now omg 🤣
@@ayraaaahh5760 I came here because I wanted to see whether the actual cake is as shiny as in the anime
Except he pronounced it wrong
I tried Sachertorte in Vienna at the famous Hotel Sacher about 10 years ago. It was a pretty dry cake which didn't live up to the hype at all. Yours looks 10x more delicious. Wish I could try it right now. Xx
Stop it Bruno you're killing me 😆🤤
Bruno doesn't have to stop, it's you who must run !!!!! xDDDDD :)
@@_Murp_ Are you kidding? I'm gonna watch this a few million times before I go. XXD
@@mayankshah7005 xDDDDDDDD Nah. follow his litle steps and you'll see how you don't get lost ;)
@@_Murp_ hell yeah!
@@mayankshah7005 :)
Bruno's desserts evoke memories of Snape's potion making skills. Not for mere mortals. I will remember this when I pay lots of money for desserts in France......
I'm a pastry chef from austria, and I love your videos.❤️
I'm curious where you got this recipe from, because in the austrian food codex is an ingredient list for the original sacher cake and it says nothing about almond paste. :/ It's only allowed to be called sacher if it contains eggs, butter, chocolate, flour, salt and other flavorings.
Sorry for being a smart aleck at this point though.
However, I bet yours tastes definetely better, than the original. :D
Agreed, but he called it a Sa-scher Tort. The pronunciation in English would be more like Soccer Tort as in fusball... 😛 I would also rather eat Brunos version than the original...
I thought the recipe was a closely guarded secret!
I completly agree!!! THAT IS NO Sachertorte!!!!
I found several recipes in professional books and sacher is always made with almond paste. They might not be the original one, but since it is a secret, you gotta go with the best flavor.
@@Imicsiga Austrian Sacher Torte is made with apricot jam
en.wikipedia.org/wiki/Sachertorte
I expect the flavor is outstanding but all that I'm able to judge is how they look, and the eye appeal is PHENOMENAL. Bravo, chef!
I had a Sacher Torte delivered to Canada for my wife’s birthday. It arrived a week early so we had a party anyway. Delicious!
Ever since seeing your channel, I want to now start making more desserts. I never knew there was so many types, and seemed better tasting and texture than most conventional pies, cakes we get
This guy creates food heaven...
Awesome recipe, one of the best seen so far!
Such an exotic accent and voice.
Mellifluous and soothing.
Absolutely he is the Master....
No one can get close...
Brilliant!
Chef BRUNO..
I am SANDRA DEAN ...FROM ADELAIDE AUSTRALIA...
WHO ADORES ALL YOUR RECIOES AND TECHNIQUIES... AMAZING!!
I wonder why your professional channel has not yet reached the million worth more Mr bruno
Why are you so amazing?
Because you are Bruno
There's only one and only one Bruno Albouze! The best of the bestest forever..
I graduated from culinary school 10 years ago but boy! Will I ever come close to cook and bake like you?
Would be a dream come true.
Thank you for being in RUclips
What a wonder full inspiration! Did it many times the original way. Will now do it your way. That is so elegant and rich - just wow.
Bruno, what a great adaptation of a tradition. This is a must-try. And, you are correct! That is how I got my start in the culinary world. I was raised on a farm in the south (USA) and my mother and grandmother taught me Southern cooking. Saturday was the day for cake baking and I would help out. Yes, I did get the bowl and beaters to taste the batter. This lead me to culinary arts college and the rest is history. Love your channel!
I didn't have any appreciation nor even any desire to try desserts until watching you Bruno.
Who cares if it is authentic or not. It’s a masterpiece by Bruno Albouze! Can we talk about that amazing mirror glaze though?
Nobody cares if you make your own recipe based on an original, but if you do, you can no longer call it by the original name.... This may be an incredible cake but it is NOT Sachertorte....
j'aime le regard sur le visage de Bruno quand il goûte ce qu'il a préparé, ce qui me donne l'impression que le gâteau est vraiment très délicieux
I have watched many videos but your twist of adding mousse is great,also the mousse recipe is fantastic
It doesn't get better than that Sachertorte. Sublime perfection.
This is one of the first Bruno recipes I think I can make!
You are extremely gifted chef. I have an aversion when traditional recipes are altered from the original and the name referenced to this new unrecognizable creation is from the original.
It would be like taking pear Helene and using pistachio ice cream. Innovation is what makes the world go round but give them their own identity .
First time I’ve ever seen that chocolate glaze done that way ! You learn something new every day :)
As soon as the recipe for this is posted, I'm making it!
Buenas noches, me encanta como usted explica y su autenticidad, gracias,por compartir de sus conocimientos, execente maestro culinario, Dios continúe bendiciendo su vida y familia. 🙏🙌🙌😋😋
Chocolate😭❤
I'm not a cook. But if I had complete kitchen tools like you, I'd never stop cooking 😣
Your videos always make my days ❤💯
I bought organic almonds from California and it’s really not difficult to blanch then pop them out of their skins..let dry out a few days, then blend to make homemade almond paste..best ever!
Faut que j'arrête de regarder tes recettes, je prends 1 kg à chaque vidéo ! 👏
Tip top
Bruno...😱😱😱 YOU ARE JUST AMAZING!!!👌👌👌 NO ONE DOES IT LIKE YOU... TOP CLASS ..BRUNO😘
ITS WHAT I LOVE.. I MAKE MY MAZIPAN TOO FOR MY CHRISTMAS CAKE...AND DONT USE FLOUR...ONLY ALMOND MARZIPAN...ITS BEAUTIFUL AND MOIST...LIKE MY CLEVER MUM USED TO MAKE... THAT IS WHY I LOVE❤❤❤😋😋 YOUR RECIPES👏👏👏👌🏆❤
THANK YOU SO MUCH CHEF BRUNO
Dear Bruno, I can safely say that I transformed from a clueless squid to somewhat semi pro by following your instructions and guide closely.
Your recipes I made were:
Chocolate tart (Easy, smooth and delicious! Simple execution...)
Opera cake (It's world class ... just buy the Masterclass)
Gateau Russe (Sabayon praline buttercream combined with Italian meringue, paired with the dacquoise, is out of this world! 🔥)
Pairs Brest (hazelnut praline mousseline is insane. Pro tip: if you're gonna serve 1 big ring of Paris Brest, make at least 3 rings! Because at least 2 will end up in your stomach...)
Gateau Basque (the dark rum was a fantastic touch to the pastry cream...the basque batter smell like heaven in my apartment)
Chocolate Basque (Brownie - like cake filled with the best chocolate pastry cream...has been my go-to chocolate custard since)
Chocolate Royal (Exotic entremet with just 4 components, dacquoise, chocolate crunch, chocolate mousse and the glaze)
Cara Damia (warning⚠️: Dulce De Leche chocolate mousse is dangerously addictive! ☠️)
Babka
Coconut Macaroon pie (coconut fanatics...stop what you're doing and go make this)
Lisbon chocolate cake (Brownie base was light and flavourful...cream anglaise style mousse was heavenly)
Lemon meringue pie
Stromboli Tart (note to self: stop eating the gianduja ganache!)
Millefeuille Napoleon
Cinnamon rolls (Best cinnamon filling ever...so much flavour with less sugar. You'll probably want to spread it on bread and eat but don't...finish making the brioche!)
Healthy Nutella spread ( it lasts in refrigerator for 10 days...but it'll be gone in half a day. And...Not so healthy if you're gonna eat the whole thing in a day 😂)
In summary:
Bruno is God-Like
Taste is definitely high tier
Practice on techniques
Learn the principals
Best way to make mousse: Pate A bombe & creme anglaise!
My sister and I have a cake-off for each other's birthdays, this year I made a blackberry mousse bullseye cake with black tea chiffon and dark chocolate mirroir glaze. Even made chocolate leaves and sugared blackberries for garnish! SacherTorte might be a candidate for next year!
Yup, SacherTorte President!!!
@@BrunoAlbouze I didn't forget, mine is in the freezer right now! Getting glazed tomorrow for my sister's birthday.
Thanks for the lesson
My favourite gâteau of all times ♥ thank you Bruno you are magic.. everything you do is extra knock on the wood and God bless you
Such precision. Love seeing you at work.
J'ai découvert ses vidéos depuis une semaines vraiment super y'a rien à redire... Super travaille...
Je suis un jeune cuisinier pas loin de la rotonde avec malheureusement un chef sans créativité et qui ne cherche pas à nous apprendre ou nous faire découvrir quoique ce soit....
Merci pour l'évasion.
Thanks for your recipe. You saved my life for Tuesday's deserts!!!
Sir, I feel guilty watch your videos sometime😭 because I feel like attending a culinary class without paying a fees😜😂 thanks for your elegant desserts recipes.
Thank you! you can always send me a check 😉
bruno.... bruno..... each one of your videos is a work of art
You're the best Bruno! Thank you for always sharing your passion for food!
You're, SERIOUSLY more talented to me than Gordan Ramsey and I LOVE the fact that you're so much better to watch. Because, I can't tolerate it when people are just cursing and using profanity like that is a legitimate language to use. You're, easy on the EARS and EYES!🤣🤣🤣 #SeriouslyLOVEU
You should see what it's like in high end kitchens. Profanity is the least of your troubles. I've seen chefs physically and mentally abused!!! Its grim!!!
Everything looks perfect
Hey Bruno! Can you do more cookie videos? I looove the already existing recipes, I make them weekly and I would love to add more variety. I tried doing tahini and walnut version but didn't work texture-wise. Also, your mushroom hazelnut stuffing is a staple whenever I make anything with meat or chicken! Would love to have a different option like that as well! Much love from Istanbul xx
Hi! I searched for the mushroom hazelnut stuffing you mentioned because it sounds delicious and I found a mushroom hazelnut bread recipe of bruno. Did you refer to that recipe? Thanks!
I want to be fed this cake every day for the rest of my life 🤤
Many years ago I visited the Hotel Sacher in Vienna to have a piece of the original Sachertorte. It was OK of course, but not mindblowing. Your recipe has little to do with the original to be honest. I think your recipe is a lot better. I can see that without even having tried it.
Maybe they should start making it like this in Vienna (though I think they'd rather die than change anything). Your prononciation of 'Sacher' is not correct, but very charming.
Sono specializzata in cucina e pasticceria vegana ma guardo con piacere i tuoi video!! Sono molto belli i dolci e ben fatti i video che fai. Complimenti!!!
""Mmmmm....wow!"...I felt that.
I need to make this.😋
Thank you Bruno.
Wow, I didn't realise making Sachertort was so challenging.
One of my favorites
I’ll definitely try it. Love your recipes Bruno! Love from UK
he is bob Ross of the culinary world. I would listen to this to fall asleep!
It’s December 5th… made one. Thanks for the recipe.
If anybody deserves a million subscribers. It’s this guy.
Looks delicious!!! I definitely think I'm gonna go with a raspberry jam over apricot though...
My keyboard may break down soon because I'm salivating all over it, but before it does, can I come over to you and try some of that cake?
Ann Sidbrant sure 😊
"sascher torte"
Very impressive french bruno
I made this and it was very delicious. I think next time I may try to replace the apricot jam with seedless raspberry jam but the torte looked beautiful and tasted great. Bruno, I am having a hard time finding high almond content almond paste. What kind/brand do you use and where are you finding those big blocks you are using in your videos? None of the higher end grocery stores carry it in northern california other than the Odense brand which doesn’t taste that great.
Nancy Alfaro Great! As suggested use Lubeca or Mandelin .. available online 😋
Love your videos man but why is the stand mixer is dirty?
Gil Siedner not dirty .. rusty - don’t be confused and focus on something else papa
Bruno Albouze ohh. Sorry man. You are the best😀
افضل شيف حلويات في العالم .
Really amazing work
That looks awesome
You are such an inspiration! I just need to find a replacement for sugar since I can't eat that anymore.
A true thinking man's torte.
Sehr interesante version von Sachertorte!
Hi Bruno, thank you for this amazing recipe, I need to ask you which stand mixer did you use in this video and which brand and type of stand mixer would you recommend me to buy? I want it to be long lastig and strong. Thank you
Does the egg remain raw?after mixing it with sugar syrup?
Will try to make it as soon as my freezer isn't crammed with ice-cream.
Merci Beaucoup Chef Bruno pour le « Sachertorte » Bravo !!!
OMG you're such a professional Bruno!!! I really like you and your recipes :)
Can you substitute marzipan for almond paste?
The REAL real deal ! As always its superb
Chef can I use marzipan or frangipane ??? Almond paste same as marzipan??
Is okay to eat this for breakfast??? It's not quite 10 am here, just asking ;)
The original recipe is kept secret so every Sacher Torte made outside the Sacher company is a variation on the theme and your proposal is certainly one of the top notch kind based on the ingredients you are using, your technique and your experience. Gosh when you pour the chocolate glaze on top of the cake, i melted!
So, I will have a piece with Schlagoberst (whipped cream) and “ein kleiner Schwarzer”, ie a ristretto. Plus of course I would like an orchestra playing some Wiener Walzer. That’s the least I expect at Bruno’s Pâtisserie and Tea Room! Chef when do you open?
Your dishes are amazing. For years I tried to learn how to make Gateau but I faild. Can you show us how to make that beautiful French Gateau please
Dear Chef I'm Sergio from Australia. Your " interpretation " of the famous sacher torte is nice and looks delicious, however i would specify something about the sabaion used in the video which is an actual " pâte à bomb" or bavarois since you've added gelatine at the end . Sabaion or zabaione as we call it in italian, is a mixture of yolks, sugar and ( usually) marsala liquor beaten in a bowl over a bain marie of hot water or even made in a pot. The one used by you in this recipe is more a pasteurized egg yolk base for semifreddo or mousse or bavarois where already pasteurized eggs aren't available. By the way, i really love watching your videos and thanks for sharing your knowledge. Kind regards. Sergio - Melbourne
HI Sergio. Can I make his version of sabaion without gelatin? Thanks.
@@chilimartini2076 of course. The original zabaione doesn't have gelatin in it. Here is the link to the video recipe ruclips.net/video/iHwpDcxGhu0/видео.html. Kind regards
@@SergioPabla Thank you!
What can be used instead of almond paste or can you make almond paste at home?
bruno : isn't it magical ?
me gazing into the screen : it is magical *-*
I bought myself the famous Sachertorte from a supposed european bakery, because i've heard it's a hungarian dessert and i'm from eastern europe myself, well I paid a lot of money for one piece and It was stale and old, no good. We have a lot of our recipes from the hungarians. You have some quite fancy kitchen tools. I bet a lot of them are from europa. You don't find these tools in reg. stores and the gelatin sheets, they are not found in the U.S.
Awesome! Great tutorial.
Plese, What kind of stand mixer do you use? Thank you.
Bruno always you're the best chef in the world bravo!!! :-)
alors là !!! un jour de fête pour LE Sachertorte sur le calendrier US, j'en reviens pas !!! le 5 déc..; je m'en rapplerai et essaierai d'en faire un (en France il se fait rare, plus rare que "la forêt Noire" (dont j'ai vu une rectte chez Bruno Albouze , super !)
bon, je n'ai jamais essayé l'original en Autriche, mais celui de Bruno, si sophistiqué a l'air de remporter la palme d'or de touts les Sachertorte du monde !
Bruno your voice is fantastic but you should shoot an asmr video for more subscribers. I just dont accept it when Cooking tree has 2 million subscribers and you have 630k.
100% agree. Bruno has so much more culinary knowledge than Cooking Tree. She consistently makes some pretty basic mistakes.
Those sounds in her videos are disgusting.
Personally I think it's more of a preference for some. Some people like videos w/o narration than with. Some like asmr, some don't
Man, I absolutely love both channels for different reasons. It’s like comparing apples and oranges.
Sacher "the cornerstone of the all around the world cakes!
I was wondering, can you make almond paste?
Correction:Sabayon:eggs and sugar cooked in water bath until fluffy
Egg yolks and cooked syrup is pate a bomb.
Bruno,
Love your channel. What brand of knives are you using in this video, a French brand?
Is all purpose flour plain or self raising?
Umm...this looks amazingly delicious
What brand of couverture do you use? Does anyone have experience with belcolade?
Hi Bruno i am going to make this recipe, BUT on your website the ingredients are incomplete, for the biscuit doesn't say i need flour and the on the instructions says i need flour, so if i do then how much?? i printed the recipe!