I do also he's one of the best but lately he don't make much . I'd like to see more , especially shellfish shrimp, scallops, calamari , octopus, Muscles.
Michael Fiducia Yes, I always enjoy when it's a weekly update from Bruno over a video once every few weeks, but I understand everyone is busy also. There are certain things I would also like to see him make more of, perhaps away from the pastries a little more with a mix of healthy dishes for fitness, pasta, etc. However, I'm in awe of his ability and precision with whatever he does make. It never fails to inspire me, and I'm sure countless others, to get in the kitchen and try. Truly inspiring work.
MM24 for me he's one of the best out there and I know exactly what your saying but at the same time he's on here like a lot of other people and believe it or not people make $$$ on RUclips he's got a big audience. He's as good as he is because of his talent to use all that precision and speed. Me and you could probably never keep up . I think as busy as he is he don't need these huge gaps in between videos but that's why their so looked forward to also . Lol not knocking you Bruno , btw you should be in New York pal
I remember this treat from 1970's Brisbane revolving French restaurant Michaels. My Dad would take me for our special dinner together where we would have chateau briand (spelling, sorry) and finish off with a huge bombe Alaska. So impressive, everything was prepared at your table and huge portions. The desert came with sparklers, drizzles of fruit syrup and had half an egg shell on top full of liqueur (I think Strega?) which was poured over and flambé' at our table. Such happy memories and I wish I had photos and that Michael's was still open. Your recipe brought it all back for me, thank you . I miss my dad too.....
Chef Bruno is one of the best! He is excellent at what he does, very detail-oriented and has got high standards. I've always wanted to produce a baked Alaska, and a good number of them are round-shaped. Now, I feel confident after watching your video, Bruno. Please keep producing the classy recipes. They are well appreciated. Watching your videos all the way from Hawaii. I'm bilingual and have lived here for 18 years. I haven't been able to speak with an American accent (yet).We grew up learning both (British) English and French from a young age, I do find Bruno's French-American accent fun! It always makes me smile. Soon, we will be relocating to SD.
I have made many baked Alaska for Sunday brunch. Huge ones and never used molds. I browned the meringue in a very hot oven. Very impressive showpiece on a dessert table. It actually holds up for quite a awhile for service
True - but that kinda log shape with the perfect balance of ice cream, sponge and meringue is impossible to perform without a mold. But try and send me a pic please
That meringue is almost like a "spettkaka", a meringue-like cake done with a technique reminiscent of a German "baumkuchen", on a turning spit. Using a cone-shape on the spit, the baker drizzle the meringue-batter over the cone-shape as it turns, creating a intertwined, meringue cone with a hollow middle. Spettkaka also has some potato starch in the batter, but it is otherwise identical in method in how you combine the ingredients. Spettkaka has been made for 400 years in the south of Sweden, where you can buy it from special bakeries, specializing in it. It is also EU protected, I found out recently, much like champagne having to be made in Champagne (otherwise it's a sparkling wine). So, real spettkaka is only produced in Skåne, Sweden.
Chef elle est magnifique votre omelette norvégienne ! Et bien vu cette meringue je salive devant mon écran... Merci chaque nouvelle vidéo est un vrai plaisir =)
Where did you get the silicone mold for the ice cream? You don’t have link listed for it. I will have to try this! I’ve made it before but my meringue was only using egg whites. Will have to try this!
Maybe you could show us how to do the mont blanc dessert? Also the classic french palmiers along with les gaufres flamandes would be just wonderful!!!!
Hey Bruno! I'm making this for our Thanksgiving dessert this year. I want to know why you used the baking torch instead of putting it in the oven? Thanks!
You could easily be the French Gordon Ramsey! (I mean it as a compliment, although you don't seem as moody, which is a big plus!!!). Keep up the good work! Merci pour ces superbes vidéos chef Bruno! J'ai fait quelques unes de vos préparations ici aux US, et le succès est garanti a chaque fois (Je suis juste "américain" d'adoption, comme vous).
He's back! Thank you Mr. Albouze, now I need a porcupine of my own. It may not look as sharp as yours but will be tasty with your meringue recipe and my choice of coffee and butter pecan ice cream.
OMG Bruno every single time you making something I´m literally drool over the computer haha :-) Looks amazing and I love your channel! Send some to Sweden please ;-)
Is it OK to allow ice cream to melt then re-freeze it? Also, the meringue used to coat the dessert isn't cooked all the way through - could that be a source of salmonella, or an I just being paranoid?
O la la, This is Beautiful Bruno, thank you my Friend and Feliz Navidad, to you, your friend Cuba from the Hilton in New Orleans. BRUNO these video help me to create and teach, Our pastry Chef quit, so my education must go on and Bruno is the Real Deal.
I stop literally whatever I'm doing when RUclips sends a notification that Bruno has released a new video.
MM24 Me too!xD
I do also he's one of the best but lately he don't make much . I'd like to see more , especially shellfish shrimp, scallops, calamari , octopus, Muscles.
Michael Fiducia Yes, I always enjoy when it's a weekly update from Bruno over a video once every few weeks, but I understand everyone is busy also. There are certain things I would also like to see him make more of, perhaps away from the pastries a little more with a mix of healthy dishes for fitness, pasta, etc. However, I'm in awe of his ability and precision with whatever he does make. It never fails to inspire me, and I'm sure countless others, to get in the kitchen and try. Truly inspiring work.
MM24 for me he's one of the best out there and I know exactly what your saying but at the same time he's on here like a lot of other people and believe it or not people make $$$ on RUclips he's got a big audience. He's as good as he is because of his talent to use all that precision and speed. Me and you could probably never keep up . I think as busy as he is he don't need these huge gaps in between videos but that's why their so looked forward to also . Lol not knocking you Bruno , btw you should be in New York pal
Me too! I literally woke up from a nap to watch this. Well I was almost a sleep...
Thought I'd had a baked alaska till now. I see now that the Real Deal is a totally different experience.
I remember this treat from 1970's Brisbane revolving French restaurant Michaels. My Dad would take me for our special dinner together where we would have chateau briand (spelling, sorry) and finish off with a huge bombe Alaska. So impressive, everything was prepared at your table and huge portions. The desert came with sparklers, drizzles of fruit syrup and had half an egg shell on top full of liqueur (I think Strega?) which was poured over and flambé' at our table. Such happy memories and I wish I had photos and that Michael's was still open. Your recipe brought it all back for me, thank you . I miss my dad too.....
I wish I could press like hundred times again and again! Mr Bruno u r so professional.
You are a culinary student's icon! Well, you are THIS culinary student's icon...these videos are what are gonna help me these next 2 years!
ruclips.net/video/7PBgNH5WbfU/видео.html
Try this.
Hi, how’s your culinary career going?
Chef Bruno is one of the best! He is excellent at what he does, very detail-oriented and has got high standards. I've always wanted to produce a baked Alaska, and a good number of them are round-shaped. Now, I feel confident after watching your video, Bruno. Please keep producing the classy recipes. They are well appreciated.
Watching your videos all the way from Hawaii. I'm bilingual and have lived here for 18 years. I haven't been able to speak with an American accent (yet).We grew up learning both (British) English and French from a young age, I do find Bruno's French-American accent fun! It always makes me smile. Soon, we will be relocating to SD.
Cook Travels thank u guys🌞love from san diego🐬🌴🍾
This guy turns every dish into art
0:54 looks like a waddle of emperor penguins.
they loved the heater ;)
LOLs now i can't unsee them
It kinda looks like Antarctic ice covered in penguin droppings after a winter huddle.
just his enthusiasm and narration makes these videos great. the food is good too, but really he is just fun to watch
Clear instructions, thanks chef!
I have made many baked Alaska for Sunday brunch. Huge ones and never used molds. I browned the meringue in a very hot oven. Very impressive showpiece on a dessert table. It actually holds up for quite a awhile for service
True - but that kinda log shape with the perfect balance of ice cream, sponge and meringue is impossible to perform without a mold. But try and send me a pic please
Your accent reminds me of Jean Claude Van Damme
my bro ;)
Every recipe is a Big movie!
Amazing recipe! But I was wondering what syrup did you use at the end?:)
Banga Mudėnaitė Grand Marnier🤐🍾
You have chosen the name of your channel wisely: you are indeed the real deal, congrats man.
So that is how it's done! Mystery solved finally. Such a spectacular dessert, especially served flambe!
I get so stoned and watch these videos. I love it
Featured food item in the 1932 movie SHOPWORN, Barbara Stanwyck, Regis Toomey,
and Zasu Pitts
Bruno, everything you make borders on Divine!
Hi bruno! I love it ! I would love to see more french cooking videos / baking ! Thanks !
Love your recipes, and your videos, they're so classy!💎
Waao chef , I am very happy with your job your all recipes is really amazing how can I explain no any single word.thanks alot 👍👍
I love this recipe. You are the best. And my son loves to watch your old videos.
I&W W love u guys😘 🐣🙂
This looks incredible Bruno! 😄
YOU are Amazing!!! The best ever !!! I like and love all your receipts!! Just unbelievable simply the best !!! All the best to You!!!
God! His voice is a real therapy!
I just can’t believe it😱😱😱
You!DO EVERYTHING SO MUCH BETTER👏🏻👏🏻😋😋
Thank you for all your innovative techniques Chef BRUNO 👏🏻👏🏻🙏🏻🙏🏻❤️❤️
Beautiful! Looks delicious !
Totally beautiful and how I’d imagine a baked alaska would look!
That meringue is almost like a "spettkaka", a meringue-like cake done with a technique reminiscent of a German "baumkuchen", on a turning spit. Using a cone-shape on the spit, the baker drizzle the meringue-batter over the cone-shape as it turns, creating a intertwined, meringue cone with a hollow middle.
Spettkaka also has some potato starch in the batter, but it is otherwise identical in method in how you combine the ingredients. Spettkaka has been made for 400 years in the south of Sweden, where you can buy it from special bakeries, specializing in it. It is also EU protected, I found out recently, much like champagne having to be made in Champagne (otherwise it's a sparkling wine). So, real spettkaka is only produced in Skåne, Sweden.
Bruno I live for the moment when you taste each one of your masterpieces. I can just imagine the ecstasy ❤️
Love all your recipe.Thank you so very much.
I have always wanted to learn this!! I like how you did it, AMAZING :)
Chef elle est magnifique votre omelette norvégienne ! Et bien vu cette meringue je salive devant mon écran... Merci chaque nouvelle vidéo est un vrai plaisir =)
Next is Sachertorte please :D
Where did you get the silicone mold for the ice cream? You don’t have link listed for it. I will have to try this! I’ve made it before but my meringue was only using egg whites. Will have to try this!
Bruno, i'd love to see more bread recipes! For example potato buns, hawaiian rolls or Sub sandwich bread!
That is a spectacular looking recipe. Yum!
Hey man,your videos are great im a private chef and have to be quick and accurate.Your recapies really help out.tip top.
Chef, your "porcupine" looks amazing. Is it a dash of French cognac at the end?
Greetings from Portugal ❤️
Paula Figueiredo grand marnier but cognac works🤐
Bruno Albouze Thanks for your reply Chef.
No one like you,,,,, you are the best
Bruno, cocinas cómo los dioses!
Please do a fusion of 2 diferent countries?
Amaaaazing !
is there a version of the jaconde batter that includes chocolate ? or coco powder ??
Wich type of souse you are use on the fine or that is some whysky or coniak ?
Dis is amazing, piece de resistance
Maybe you could show us how to do the mont blanc dessert? Also the classic french palmiers along with les gaufres flamandes would be just wonderful!!!!
Love it 😍
Yummy.👍👍👍👍👍
Waw thank you Bruno, you the best.
Elegant. Gorgeous. Just like Bruno!
Lovely!!! Hope you'll do real deal pasties soon!! 😘
Hey Bruno! I'm making this for our Thanksgiving dessert this year. I want to know why you used the baking torch instead of putting it in the oven? Thanks!
LOL! Makes sense not to heat up the kitchen then! You rock! Thank you!
EXCELLENT , AND AMAZING SKILLS
You could easily be the French Gordon Ramsey! (I mean it as a compliment, although you don't seem as moody, which is a big plus!!!). Keep up the good work!
Merci pour ces superbes vidéos chef Bruno! J'ai fait quelques unes de vos préparations ici aux US, et le succès est garanti a chaque fois (Je suis juste "américain" d'adoption, comme vous).
You are SO COOL! I love your channel even though I don't cook much. Thank you.
Que delícia amoo suas receita parabéns
The cake and the chef!!!
He's back! Thank you Mr. Albouze, now I need a porcupine of my own. It may not look as sharp as yours but will be tasty with your meringue recipe and my choice of coffee and butter pecan ice cream.
OMG Bruno every single time you making something I´m literally drool over the computer haha :-) Looks amazing and I love your channel! Send some to Sweden please ;-)
Super recette merci, encore une fois tu est au top, bisous de la côte d'azur ❤❤
Hello Bruno.
I gont a realy important question.
Can i use this tipe of three michlen start murang to floating iland as well ?
Is it OK to allow ice cream to melt then re-freeze it? Also, the meringue used to coat the dessert isn't cooked all the way through - could that be a source of salmonella, or an I just being paranoid?
Ok, I like this guy, he can read all of my receipts from Target. 😆
P
L
E
A
S
E
load the recipe of "pain au chocolat"
What was in the container with the egg yokes fir the meringue? Was that vanilla??
yes.. oops
@bruno what's ur opinion on breyers double churned vanilla ice cream?
I love youuuuuu that looks great I want to come over yummyyyyy
OMG so good
O la la, This is Beautiful Bruno, thank you my Friend and Feliz Navidad, to you, your friend Cuba from the Hilton in New Orleans. BRUNO these video help me to create and teach, Our pastry Chef quit, so my education must go on and Bruno is the Real Deal.
Good good good good
Hi Bruno!
Bruno - you’re delightful! Tres magnifique!
3 Michelin stars recipe? Mmmm Gordon Ramsay?
Nope.. A. Ducasse
Bruno, what Culinary school in the U.S do you recommened going to?
Sensational
Bravo Bruno Albouze Marvellous just watching you make Bake Alaska making me hungry for dessert, 🌡🔥👍🌐😘🆙🆙🆙❤😇🍰🍸
Excellent
I love your videossssssssssss!
👍✌🏻👏😋
How come you have all but completely abandoned savory and meat cooking category? I miss your mastery in that corner!
its coming back bro be patient ;)
I die everytime he says episode lovely accent
So epic!!! 😍🖤
Bruno you are my hero. 😍😍😍
his voice though!
очень простой и хорошый десерт
I'm done playing with myself now...
DYNAMITE!
Огонь... красава.
one million like
is that 05:34 in the morning Monsuier Albouze?
baked alaska meringue
Well Ramsay sure met his match
2,7 k👍🏻 like ,LIKE👍🏻 ,I like the way you talk👍🏻🤝
Heloooo Magic Man !
Why do you remind me Charles Bronson?
Wow., thats a bit too much.. He is my fave actor though
Mallorca Sweet Bread?
Omnomnom
Marry me Bruno 🤣
Marry me now !