No matter what, nobody can improve on this presentation. No cream, no special syrup to enhance the flavour, just eat and enjoy. Bruno, your passion is undoubtedly, to be the best Chef 5*
Usually I seem to see Bruno using gelatin in fillings and marmalades instead of agar so I'm interested to know why we use agar here for the apple marmalade. Is it because the cake is baked with the marmalade inside? I've heard boiling temperatures and above break down gelatin, but agar seems to be okay with boiling. So maybe the agar is there because it survives the baking process. But if that's true, why not always use agar instead of gelatin? Agar is more robust to high temperature, seems easier to work with (easier to just boil for 2 minutes than to carefully cool just enough to hydrate the gelatin without denaturing it), and perhaps the texture difference is minimal if it's going to be blended or whipped anyway!
Great assessment!.. There are 2 different products and not as interchangeable as some may think. Gelatin is meant to be used for mousses in cakes that go in the freezer. Agar-agar is used for different purposes like fruit related cake inserts... To learn everything about thickener go to this page (Premium only) : brunoalbouze.com/gelatin-matrix/
Hmm, that's a variation of my grandmother's cake she made for her grandmother. Try to substitute the apples for rhubarb and ginger during the summer period (sans calvados). You are in for a treat. ;)
Il n'y a pas la taille du cercle en français ! Et là je ne me sens pas de faire la conversion, mais alors pas du tout 🤣🤣🤣 S'il-te-plait Bruno, puisque tu me tutoies... 😇
Brilliant work! The cake is wonderful, but your execution elevates it to pure artistry. Only you Bruno, Bravo! 🙏👍
Even a kid cake make this cake! Much love Chef
Merci Jean-Pierre! il faudra l'essayer celui la 🍏🌝
No matter what, nobody can improve on this presentation. No cream, no special syrup to enhance the flavour, just eat and enjoy. Bruno, your passion is undoubtedly, to be the best Chef 5*
Let’s go Papa, Bruno our french idioms ambassador ❤
😍Bruno is the best as this extraordinary recipe shows. He has lifted the humble apple cake to a whole new level.
holy cow ... very nice when I made this much nicer than the dutch apple pies I make at work
Ça a l’air délicieux comme Bruno , un cuisinier pâtissier 👨🍳 incroyable 😻avec des recettes au top ❤
Wow looks amazing !
Delightful Bruno! Honor the apples~~
I love the ultimate apple cake. Can I try some now?😋😋😋😋😋😋
All gone ;)
It seems to be une tuerie 😉👍
Usually I seem to see Bruno using gelatin in fillings and marmalades instead of agar so I'm interested to know why we use agar here for the apple marmalade.
Is it because the cake is baked with the marmalade inside? I've heard boiling temperatures and above break down gelatin, but agar seems to be okay with boiling. So maybe the agar is there because it survives the baking process.
But if that's true, why not always use agar instead of gelatin? Agar is more robust to high temperature, seems easier to work with (easier to just boil for 2 minutes than to carefully cool just enough to hydrate the gelatin without denaturing it), and perhaps the texture difference is minimal if it's going to be blended or whipped anyway!
Great assessment!.. There are 2 different products and not as interchangeable as some may think. Gelatin is meant to be used for mousses in cakes that go in the freezer. Agar-agar is used for different purposes like fruit related cake inserts... To learn everything about thickener go to this page (Premium only) : brunoalbouze.com/gelatin-matrix/
Greetings from Redondo Beach 🇺🇸🇺🇸Looks delicious👍🏽👍🏽
That looks DAMNED good!!! Well done.
Lord, I can taste that cake from here...
Miam-miam ce gâteau a l'air délicieux 😋
Il me semble exceptionnel ce gâteau. Merci pour la recette Chef
Hmm, that's a variation of my grandmother's cake she made for her grandmother. Try to substitute the apples for rhubarb and ginger during the summer period (sans calvados). You are in for a treat. ;)
Merci, Chef.
Amazing : je veux bien le croire !
Bruno, an absolutely stunning production. Thank you.
This is an excellent looking recipe. My mouth is watering. You should put a "Thanks" donation button on your videos.
Wow! Just Wow! Thank you 😊 just love your enthusiasm and love for baking ❤
The only way to taste it is to make it. ❤❤❤
Bruno ,
The Polish ,,szarlotka “ Appel cake is THE BEST 🇵🇱💪🇵🇱
C est de l Art absolue😮
That looks perfect. It kind of reminds me of my favorite cake of all time, Gateau Breton.
Merci chef ❤
I think about this.
But I no have forms, no mixer I know it good with biscuit and middle sweet.
Caramelised apples sound tasty
كعكه رائعه متابعك من مصر 🇪🇬
I do home made Applesauce on Xmas eve and the trifle
yummy 😍😍
Good one thanks for sharing 👍🙏
i swear this man is oozing out french sexyness everytime when he say s "Schugör" XD much love from Germany ^^/))))
👍👍👍👍👍👍
🙏🙏🙏👌👍
Il n'y a pas la taille du cercle en français ! Et là je ne me sens pas de faire la conversion, mais alors pas du tout 🤣🤣🤣 S'il-te-plait Bruno, puisque tu me tutoies... 😇
🍎🍏🍎🍏🍎🍏🍎🍏🍎 👌🏼
Never seen a channel with 1M subscribers and so few views
He didn't take advantage of his momentum when he had it, I think
Le premier like...❤❤❤
First comment
Bomb diggity!