Quince Tart - Bruno Albouze
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- Опубликовано: 8 сен 2024
- For the quince lovers!. A thin buttery crust filled with almond cream and topped with citrus confit spread, quince marmalade, quince paste and crumble.
To get the full recipe go to brunoalbouze.com
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This pastry could end world conflict.
Absolutly🤣
Hi Bruno! I'm Turkish and I was quite surprised when I heard people think you can't eat a quince raw! I actually never ate a cooked one before, maybe because of the type of quince is sold in Turkey but I'm not sure. You can eat it with or without the skin, cut it into bite-size cubes, drizzle a bit of fresh lemon juice on top and sprinkle a touch of salt (yes, salt!) on them. This is how everyone eats a quince in here. We only cook them if we make desserts or jams etc from them. The most popular dessert is called Ayva Tatlısı (Quince dessert in Turkish) we cook it in water or red wine (cranberry or sour cherry juice works too) with cinnamon and sugar, when it's tender we put clotted cream and pistachios on top. Btw, if you can find it, you can boil the quince leaves in water and use it as a mouthwash in winter so you don't get a sore throat or tonsilitis, if you do get a sore throat it can also soothe the discomfort. Hope you give it a try!
Thank you for the tips!
You are the most incredible pastry person on RUclips. I am really hoping for you that your bistro concept works out. I will fly halfway across the planet when it finally opens.
Thank you RUclips and Bruno for allowing us to witness such mastery
I’ve never tasted quince and now I must find it! You are really the best and love learning so many if your tips and tricks like adding sugar to help with sticking or grating crumble with cooling rack. Genius! I will try this as soon as I can find where they sell this fruit. Thanks for sharing your great talent.
In my culture we make a jam with quince added cinnamon stick while cooking which turns the colour golden dark red and we use it in our tea instead of sugar and in cakes and sometimes we add quince in our cooking especially perfect flavour with poultry!! Try it !!!👍
what culture ?
Omg, your name is the same as my mother's ❤. I've never seen that before. 😁
Wow! This recipe is very inspiring to me. I make quince jelly every year and use it to top vanilla ice cream. Now you’ve given me all sorts of ideas!
I worked on this recipe today from 9.30 am to 2.30 pm and couldnt even make crumbles. I used biscoff spread instead of nutella. I strongly recommend everybody to do so. And i substitued agar agar for gelatine. (7-8 grams worked very well.) Thank you very much for sharing this sophisticated recipe Bruno.
vous mettez bien en scène la culture gastronomique française cela fait plaisir(étant ancien cuisinier gastronomique et brasserie)je dois bien avouer que vos recette sont toutes excellentes.j'espere que vous cartonner aux usa.
Merci pour vos bon mots. En effet, quand on a travaillé dans des établissements étoilées, on oubli pas ✨
Wow this is really delicious quince tart recipe. I'm surely gonna try this recipe this coming holiday. Thanks for sharing
I have been in love with this chef since I watched his lemon dessert video for the first time. Bruno is the best chef ever, everything he makes is precious!
What a stunning dessert! Thank you for the inspiration, dear Bruno!
Same here, had quince, apples, walnuts, hazelnuts. And particularly a lot of apricots in sweet syrup or jams. :)
Incredible use of Quince here! It’s not that popular here in America but you can find quince jellies and such to enjoy with cheese. Thanks for the killer content Bruno 👍
Definitely a killer content! Every single piece he put on the tart is individually not a detail .
Didn't know quince existed before this video. Bravo!
It's one of the most popular winter-autumn fruits in Turkey. We mostly eat it by adding some salt & lemon juice on it or as a marmalade.
+Shiloh 24601 I saw quince tree groves in Portugal almost 30 years ago, but I've never seen either any trees growing or local/imported fruit for sale in the United States.
Really? Wow!!!😱😱😱😱😱
It is quite popular in Germany but most times as quince marmelade or quince licor.
Again yummy and beautiful Brings back childhood memories of preserving the bounty of summer fruits and the least favourite picking peas for freezing
The music change when he tasted lol
Wow love your bread Chef Bruno! But I don't have those bread making machines, thanks for sharing. I'm watching from the Philippines
Chef Bruno. So elegant is your recipe and your style. I love your humor and sardonic delivery. Happy Day of Gratitude.
It looks like a masterpiece!!!
I need to taste test all your recipes. Invite me over Bruno! Have to break down and start baking to ever try any of these.
Absolutely art!!
You make me feel happy!
The best channel in RUclips
No one like you!
And beautiful handsome man on top of it..
Great way to core them! I always have a lot of trouble doing that.
Quince is something really good. We also have quince mustard in Switzerland, which we use for cold cheese plates.
J'adore le coing vous m'avez régalé chef ! c'est une tarte 3* ! Qu'est ce que j'aurai aimé goûter...
Another recipe from heaven thank you!definitely trying this one too💜
I’m very glad I found your channel. I’m very impressed off all your recepes. Thank you 🙏🏻
Another amazing Michelin Star level creation.
Looks amazing! Just found a quince tree on my property, had no idea. Wondering if I can make a vegan version of your recipe! Either way, was very calming to watch, and stunning presentation!
Il mio frutt preferito!! Grazie bellissimo come sempre.
It looks very yummmmmmy 😋😋. I like the recipe. Good job 👏👏
Quince is my favorite fruit and I eat it raw like apples. But yes, cooked Quince is something else. Maybe the number one fruit to make jam.
Good stuff chef !!
Your accent makes me smile 😆
From France.
That single lonely downvote was by the guy that tried eating the quince raw..
😂😂😂🙄
Why would another six people tried eating the quince raw?
🤣 🤣 🤣 I do eat it raw and I do love it in all of its forms😍😂😂😂
Absolument délicieux! I will make that for sure!
Some say by night, Bruno digs up the bodies of dead master chefs, purees their brains and drinks them to gain ultimate pastry knowledge.
Thanks a lot for this great recipe, it is always a great pleassure to watch you bake! Since we have a lot of quinces every year and I find it very hard to process quinces before cooking, I simply wash and dry them and bake them as a whole at 180°C for ~1 hour on a baking tray in the oven. When cooled down, they are very easy to clean from the core housing (the peel is very soft then and does not need to be removed before mixing). Maybe this trick helps also the others with less muscles 😃
OMG il est 10:30 et j’ai faim tellement c’est appétissant
Looks amazing. It involves a lot of steps. You make it look really easy.
I have had quince as jam. believe it or not, I like it raw too but only when very ripe.
Your food intros give me goosebumps ! Love it
Ce gateau à l'air délicieux j'adore le coing ,j"aurais aimé avoir la recette
Really interesting tart Bruno, I love the flavor & texture combinations. I’m intrigued! Now, to find a Quine!
I just need this gourmandise right now
O my god. I really wanna try. Wonderful. Thank you 😘😘😘😘
Mmmmmmm Quince, so many people don't know what they are missing. I have some Quince jelly in the pantry that I made.
It taste like Air.
Magnifique! Superbe présentation! On en mangerait s il n y avait pas cette bête vitre écran qui m empêche de tendre la main pour saisir une part. Ah, la casquette fait très “frenchy” lol.
Beautiful as always, Chef! Just received a box of quince, was just going to make paste cut this seems way more fun!
Bon Appetite indeed. I'm just going to do the quince marmalade step...
Idk...between the crazy machinery (non-cook here) and the intimidating French accent I feel like all of this video is basically "baking on hard mode". In a world where BuzzFeed dominates Instagram worthy foods it is a wonderful sight to see true baking skill displayed on YT.
Edit: thanks for all the likes!
kjbhargava kinda agree with ya.. lotta bs out there only focused on revenue incentives 😶
@@BrunoAlbouze thanks for the response. I actually read up on you today and was impressed by all of your training prior to doing your RUclips work. I'm working in a completely different field but I appreciate people who master their craft before presenting it on YT for others to ogle over. Keep it up! You've got a fan in me
It is beautiful,I love quince too, we use it our country, but:
1. To produce it at home, it is way too complicated, too many steps
2. To make it in a pastry shop, in some countries... the production cost may be too high
Others will do it for you... it wont be cheaper 😐
@@BrunoAlbouze Hi chef,
Thank you for answering 😊🙏. My comment is not a critique, it's just an opinion. As I mentioned, I love quince and I don't believe in coincidences😊 a few days ago I made my first quince confiture and I was asking if I could do a more complex desert containing the wonderful quince and your recipe is the answer 😊.
I am sure this desert is very good and you know what? 😊 Just to see how much the ingredients costs and to taste it of course, I will do it 😊.
But what I was saying is that this recipe tends to be more prone for professionals...why? The video is filmed on " fast forward" sort of, in the sense that , we as professionals, know how many steps and how much time such a recipe involves...so, just for a minute, put yourself into a non professional person's shoes doing that recipe at home...
In what concerns the cost...I was just thinking in terms of business, like if you have a pastry shop,in what range of prices you can actually sell, keeping in mind the country, the city, the salaries and people's power of buying....It may have been an opinion quite particular and I shouldn't have made it as I was thinking of my country and other countries were people don't have a great power of buying and as a business person you may need to create those quality deserts that people can actually buy.
But now that you answered, 😊 I will create it and maybe you will be right 😉😊.
I really admire your work and I follow you and who knows,maybe one day we can collaborate 😊 ( I would have a lot to learn from you)Have a nice weekend chef 😊
That's a really nice hat, really goes well with your personality
avec cette casquette à la Poulbot vous faites très "frenchie" pardi ! -
encore une recette sophisitiquée pour un résultat artistique ! - la confiture de coing mes parents en faisaient - la gelée de coing c'est vrai que ça rappelle des souvenirs ! - et le manger cru ça retourne les intestins, c'est ça ...? !!
à quand un LIVRE de recettes Bruno Albouze (français-anglais) ?
Le livre viendra après l'ouverture de mon bistro bakery cafe 😋
Chef its really very delicious and amazing crunch of sugar dough with almond cream very good combination
The Portuguese and the Spanish love quince!
Luv quince! Looks delish!!
you are a real artist 😁 that look amazing 🍽
As always another dreamy dessert!!!🥰🥰🥰🥰 thank you chef! 🙏🏻
You are the FIRST 👏👏👏👏👏👏👏👏👏👏👏 bravo from Greece!
Bruno, you are genius! Thank you for sharing these fabulous recipes with us.
And by the way - killer web site! Love it!
I love all your videos! Looking forward to see more French recipes 😍😍
WOW!! That's an involved recipe. Great work. ...my god. I'm hungry
Thank you chef you are very talented
Master at work
Wow, magnifique ! J'adore les coings et tout ce qui en résulte ... miam miam
You rock that hat Bruno!
bruno is such a precious boomer, i wish they all were like him
I feel flattered by readin this and not even a boomer
He is not a boomer. Gen X at most
I love the new look and of course the dessert. Shared your recipe simply amazing
Nice recipe seems yummy, thanx for sharing you are genius ❤❤❤
I really don't understand who does not like it...
Freedom of expression 😌
jealous people
This is an incredible dessert!!!
Amaaaaaaaaaaaaaaaaazing waw!!!!!
I want a mixer like that!
Just as I have seen the YT notification, I rushed here at the speed of light.
Bjr chef je vous suit du Maroc vous êtes plein de talent et d humour continuer c est excellent
This dude is an artist
Wow looks so delicious!
Too much delicious , thanks
رائع شكرا لك
Fantastic recipe but I do not agree with the notion that quince is better cooked than raw. This fruit have an incredibly unique texture as well as a perfect sourness-sweetness balance in it's taste. They are also surprisingly juicy despite looking dry. All kinds of foods using this fruit is being made that taste good but you can make a tart with any fruit and it will do. Quince with it's unique texture is really something everyone should try.
Tout simplement j'adore 🥰
That mixing machine tho.... I'd probably only use it once or twice a year, but I want one!
Bruno you are a great chef you know so much tecnic 👍
OH GOD THAT LOOKS BEAUTIFUlLllL!!!..Mmmmm 😋😍😋😍
Tank you very good i loved😘😘
أسأل الله جنة عرضها السموات والأرض وأن يجعل أحبتي مخلدون فيها وأدعو الله أن يرزقهم رزقاً تقرّ أعينهم به، ويبشرهم بشرى خير لم تخطر لهم على البال، ويشفي مرضاهم اللهم امين
حبسي ختي متروحيش الله يرضا عليك عتبريها صدقة جارية ضربي طلة عندي عوني ختك وربي يحفضلك لعزيز لي عندك😘😘😘😘🦋
السلام عليكم ورحمة الله وبركاته ممكن الترجمة من فضلك
😌
@@BrunoAlbouze You are good and cook and I love you very much😊🇩🇿I hope to succeed like you 😍🥰🥰🥰
@@saliharitaj8940 امسك بالعربية ولا تفهمين
amazing recipie i really loved it thank you Bruno
La perfection.....
Good job Bruno looks delicious
My god that looks amazing
You are the best chef thank you very much for this recipe .:-) :-) :-)
What you make are such completely different level 😍🌹
You are the best chef
C magnifique bravo chef
Delicious THANKS from Greece
Hi dear Bruno is it possible to give recipes for pumpkin cake thanks
J’aurais trop aimé être votre voisine pour vous confirmer que les recettes sont réussies 😊 Il faudrait que j’aille au sport tous les soirs aussi ! Tout ce qui est vraiment bon est très calorique... la vie n’est pas juste 😢
Je vous suis depuis la Martinique
Man I just was on this guy's rolls but this was next just the hell so good
On the chance I'm unable to find quince, would I be able to substitute apple and/or pear? Is it similar to Asian pear?
amp.reddit.com/r/AskCulinary/comments/1ihx9q/whats_a_good_substitute_for_a_quince/
Du grand art !
Masterpiece
Maestro Bruno
Bruno ti amo