Chocolate Hazelnut Candy - Bruno Albouze
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- Опубликовано: 12 сен 2024
- The classic and irresistible touch of crunchiness chocolate hazelnut bonbon. Double layered with a crunchy homemade gianduja first and toped with of smooth one and enrobed with bittersweet chocolate. Here it goes for your holidays..Enjoy! 😋
To get the full recipe go to brunoalbouze.com
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Ma man spoiling us with the rapid uploads. And great recipes of course.
What cooking channel is better than tasty? Bruno albouze!
Sam I Am by an infinite amount
tasty is a bunch of Hipsters that add cheese everywhere. They will teach good stuff that will ensure you know how to eat better than take aways for sure, but If you want to learn cooking, Bruno is great. If you also value techniques check out The French Cooking Academy channel too
@@panathasg13 tasty is bullshit cooking channel. They put everything with cheese.
Better than tasty isnt saying much. I always post bruno's videos whenever I see one of those fb cooking videos. 😏
Tasty? Seriously? I subscribe to over 100 cooking channels and all of them are better than Tasty. But Bruno’s is tops for multiple reasons
You are going nuts with all this praline!
Nuthing wrong with that, I just say
Oh man, that crunch at the end.... OMG my mouth is watering completely. Thanks Bruno, you made my day!
*0:03* that's better cursive than I have ever written.
any plans for a book? because your recipes are a must have for any enthusiastic baker!
That would be cool. With all his tips and techniques for chocolates. Yum!
u r an artist and ur way of talking and explaining r very beautiful and splandid, im following u from ALGERIA :)
My teeth are sinking luxuriously through that beautiful chocolate into the gianduja, I'm in "BON BON HEAVEN"!.....Oh, it is soooo exquisite, sooooo.......WAIT A MINUTE!!! I FELL ASLEEP AT THE COMPUTER AND WAS DREAMING!!!!....(I just made all that up, after all, I AM an "entertainer", for a living!)......Seriously, speaking of dreams, CHEF BRUNO ALBOUZE, you ARE a "dream"! Thanks for yet another wonderful, informative, instructive and entertaining video. I always learn so much watching your videos!!! I've GOTTA make a vegan, low-fat version of these!!!....love, Daryl
Not only his deserts are Michelin starred, but his voice gives me eargasams, i think im in love!
instaBlaster.
It's always WOW WOW WOW with this great channel. Thank You!
SOOOOO GOOOOOD!
toujours impressionnant et à la hauteur merci chef Bruno
I made this. Tasted awesome except i didnt have a small tray like that. I used one that was slightly bigger and they didnt turn out so thick like Brunos..nevertheless it tasted like an absolute dream
Any leftovers?? 😋
I wish I could say yes but that would be a lie...
Bruno you are an absolute legend.... Thank you for doing this and for all your videos... when are you coming to Australia? It'd be nice to meet you in person...
Woooow beautiful. Could you make more recipes for chocolate with diffrent fillings please!! 🙏
An amazing video to watch before sleeping- art at its finest.
People, have any of you actually followed his recipes? I have. And they are perfect. I had a wonderful hamburger bun recipe. Everyone loved it. I thought I'd try Bruno's bun recipe. SO much better. It was basically the same, but it used less water and an extra egg, a bit less sugar and a bit more salt (ratio of flour at 100% to the ingredient.). Would a 1 or 2 percent difference in oil, or salt, or sugar make a difference? YES!
So, this will be on my list this holiday season. FYI, you can find the French flaked crepes, the name escapes me, but it begins with an "f," on Amazon. I'm sure the cornflakes work well, but since I have the other stuff.....
feuillantine
Can you make a video on Turkish Delight?
Hi Bruno fantastic looking sweets. So when tempering the choc.. do you heat to 50c then chill to 25c then up to approx 82c ? do you do it just one cycle and what is reason it goes up to 82 at the last bit. Thanks
🌞www.brunoskitchen.net/blog/post/chocolate-hazelnut-candy
Hi Bruno, don't don't leave us hanging with the recipe. I have guests tomorrow and I want some of this candy to go along side the almond pear tart :)
online
@@BrunoAlbouze brilliant. Thank you so much :)
look at these bad boys. incredible.
0:02 love
Amazing as usual... could you make a marron glace' recipe? Its chestnuts season now. Pleeeeaaaseee 🙏🏻
it doesnt look like the devil's fork ...............it looks like poseidon's trident (Greek sea god)
It does indeed!
Well to play Devil's advocate... Never Mind.
Truly an art form but so achievable. Thank you 🙇
Oh Wow Bruno!
They look so yummy.
Hi Bruno... Was wondering... Could one substitute the hazelnuts with some other nuts???
Too good 😩 I want to try all your desserts 🍮
Please make more of these chocolate bonbon. S'il vous plait.
Merciiiiii vraiment vous êtes le meilleur 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
Wow thanks bruno I now get to make my favourite chocolate treat of all time!
omg! i want one SO YUMY, you are the best on RUclips! thanks chef for the recipes
Amazing chocolate yummmy
Hello Chef..always you presents very innovative and stylish deserts just like you.😄
And your all recipes are very tasty(I'm watching only vegetarian recipes)
Love the things u make. Sometimes over my head. However, wanted to ask can you please add more poultry and seafood meals. I know they will be good...just saying.
Mr. Bruno can you plz upload some tropical or fruit base dessert
Bruno Bruno Bruno! You are making my upcoming Christmas gifts even more spectacular! My friends thank you in advance lol
I would give anything to be your neighbor and get to visit your kitchen;)
I subbed for his voice
Yeah ...
I think this is one of the few recipes I might be able to actually do.
Hi, I am a big fan of your food and dessert, and I often refer to your website for recipes. But recently on your homepage, some of the old recipes are gone! I cannot find recipes like chocolate chip cookies. Please revive them so that I can imitate some of your goodies!
WAW it looks so delicious thank u for sharing
Did he just script love in a bowl... Phenomenal... Seriously... This makes me come to you tube to hear his frenchness and professionalism 😉🤣😆sweet vid bro
If the world ends. Your RUclips channel will be may last thing to watch. Great videography, humor, and cooking chef!
Jayffee Fernandez thank you 🙏
@@BrunoAlbouze Your welcome Chef, how i wish i can be your protégé.hehe
my mouth and stomach are both crying. because they know they're never having any of those wonderful stuff you make 😢
Looks so good.
Chef Bruno, do you have a large stash of hazelnuts? Where do you recommend to buy hazelnuts?
I might have to find it online... it's not in stores here.
Better deal online indeed and keep them in the freezer 🌞
I don’t find full recipes
This looks so amazing and yummy! How long this usually lasts before it goes rancid? Definitely I am making these. You're making us get excited for Christmas....I would love to be at your table at Christmas. ;) Thank you Chef!!!
what ist that marking thing u use
Your truly an angel
Wonderful chef
Omg I can't watch this!!!! My mouth is watering, I'm drowning. HELP!!!!!
just Imagine if he was your husband 😂😂
Thank you so much for your videos! They're the best, seriously.
I have lots of cashews and pistachios. Would a cashew or pistachio praline work for this recipe?
ohsohologramic cashews for the fillings and pistachio for the decor.. why not.. soyons fou🤪
Love♥️
Amazing channel...really should get more views mate...
Thanks you for the video!!
You are too awesome !!!!!
el tenedor del diablo... yeah, anyway, those candies look soooo good! and when you dipped the nougat in at the end, ohhhh yeah! i bet that's to die for! yummm!
looks incredible. definitely making these for halloween. i would like to see your recipe for apple cider beignets?
Good I'm in morocco
Can you please make a peach chocolate!???
Hi Chef I was looking for the link for the chocolate making tools but you don’t have it listed! 😢
Bruno, ever made CHOCOLATE PAPER PIE with chocolate ganache and pears.
found the recipe on the telegraph :)
Wow!
Lovely go on MrAlbouze
What is the cutting tool at 2:40 please? I would love a link..thank you so much! The scoring tool :)
Never mind, found it on your website
Hail Bruno Albouze!
is skinless Hazelnuts used or skin on
Yummy
Why did you leave the praliné thick and not blend till runny? What are the advantages of this?
To get more texture off of it.. Also, over processing will have a negative effect of separating fat from solids which results in melting and greasy mixture...
Bruno Albouze 👍thanks for the info!
Hello Bruno! My question is , if I don't have feuilletine can I replace it with a tuile recipe ?
Thank you so much !!!😊
I did not use feuillantine but corn flakes as the recipe and video mention. You do not want to use tuile; it does apply for that type of work 🌞
You're great chief
Divine
Ok chocolate showpiece....
Can you please pretty please make a chestnut mont black
ممكن ترجمنا المكونات باللغة العربية من فضلك
You are the best Bruno Mon Ami
i will send you one pic can you try to tell me what kind of ingredients used and even if u have any other suggestions u can tell me I have factory of confectionery i tried this lot but failed if u can help it will be great
1. Je ne trouve pas l'adresse de votre patisserie - bistro.. help! 2. super video pour les fetes merci
Nice video
vous ressemblez a Ray Liotta
I am SPEECHLESS
Desert Kinggg
Super MAN!
Oooh...enak nya.
Yummmmmmy
Hi Bruno - just tried to access your website and it seems that your content is not showing - is your site under maintenance or something changed? Thanks for sharing these gorgeous recipes :)
4:39 Blyad? :)
Tripoloski
"Look at that" is what he said
Extra extra
This guy would be the best husband ever. Too bad I'm not gay :(
i would love to comment on this, but i passed out watching this.
ابغى ترجمة😫💔
You know, I just realized something: You've never made pecan praline.
Can you make easier recipes.We are not as excellent as you are.thank you.
彼は何者なんですか？器具も一流だしさっぱりわからない