Me , too. His recycling the bicycle made me laugh so loud I think I woke up neighbours .His facial body language made me catch the joke which was going through without me . ( I guess he must hire some scripts to write him such jokes .)
You went too far this time, Bruno! this is my favorite of all time dessert. anyone who has enjoyed this dessert will understand why you fell at the end. crazy perfection!!!
My daughter has loved this dessert since she was a teenager when she visited France with her high school French club. I made Bruno's fantastic recipe for Paris-Brest pastry for her, and it is absolutely do-able by the home chef - easily do-able, because of his excellent recipe and directions. It was perfection. Making for her again tonight for her Mothers' Day Surprise. Thank you, Bruno. We love you!
Bruno. What an amazing Chef you are. I lived 12 years in France. "Etampes" where my mom met my dad during the liberation of France WW2 1945. I came back to Ca. 2010 to take care of my mom here in California. I learned a lot about cooking during my time in France and I consider France as my home. You are such an accomplished chef and I have tried many of your recipes with much delight to all my guest. BRAVO Bruno.
The baked pieces came out just right, a master chef touch, lovely! Merci Chef Bruno! This is the same pate a choux as the cream puffs. The way these were made in Paris was simpler, filled with whipped cream and fresh strawberries. I would leave out the praline as I am following a keto diet and don't need this amount of sugar, yikes. Sugar, unfortunately, is the source of all metabolic disease. I would use whipped cream and fresh berries. If you make rounds instead of donut shapes, cook the same way minus the almonds, you have a cream puff bun. Cut a little cap off, fill with whipped cream, stick cap back on, dust with powdered sugar, and voila! Creme puff. The master touch with cream puffs is to put some lemon zest into the dough, and vanilla essence in the whipped cream. You won't believe what a difference that makes. Ditto for Paris Brest, but ... don't add lemon zest if you are doing a Praline - that won't match well.
J’en ai l’eau à la bouche! J’imagine les senteurs de noix grillées. Le final : un mélange de texture croquante et mousseuse ... bravo chef! Votre timbre de voix nous transporte dans un « film » culinaire ! Vous devriez penser à doubler des voix d’acteurs !👍🏽👏🏽
your channel is amazing, im actually a teacher and i use your recipe in class to teach the kids wonderfull creations. i'd like to see more bakkery creations !
made it yesterday...it s really amazing...my hubby rated it 10.5 out of 10 just like the ispahan macaron ,n made it again today morning too. thanks again chef bruno for another great recipe n tutorial.
Have been looking for a proper pate a choux recipe for some time now, we learned in school to bake the choux at two different temperatures and this is the closest to how I learned. Thank you!
Bruno! While in cooking school several of our text books were written ny Gaston Lentore. This recipe reminds me of his work. A huge complement. His genius in pastry inspired a generation and beyond. Thank you fi2r sharing your creative genius. Blessings ChefMike
Amazing,chef Albouze as usual, can you make please the russian cake (le Russe) like Artigarredes does, The cream looks a little bit like that by the way, thank you for sharing that to the world.
Je parlais justement du Paris Brest avec ma femme, celui que j'avais beaucoup apprécié venait de la patisserie Bonaparte À côté du Bon Marché, Paris 15e... Un classique qui ne se démode pas. Merci chef :)
Hi Bruno! Just had my first shot at this. The praline is definitely to DIE FOR. I made three choux in a round shape and one in a blob. The three round didn't rise but the blob rose up perfectly like an eclair. Any idea why the three round ones did not rise and ended up like dough inside? Thanks for your great videos, so much fun to watch. :D
I've never felt this way about a cooking show before. it's like he's undressing you with his eyes while he makes you dessert. Ugh!! Am I the only one?!
first time I have seen this chef.....loved the background story on the Paris-Brest..my prof told us this years ago ; his description is like a best selling author....icing on the cake he resembles Matt Damon....I have made this for years but not with the praline filling....soooo French!!! merci beaucoup!
Yummmmmmm!!! Everything you make is the French real deal pastry!!! Thank you for sharing!!👏👏👏 Can you share Please Mousse au chocolat and tart au citron??🤔
Tried today. My kids and I liked it very much, although I created two cooking accidents: I almost burned my caramel (was a little bitter, but still OK), and I added one egg too much to the pâte à choux, making my tires look very flat. But the buttercream compensated completely my failures. Thanks for sharing your treasures!
Mon gâteau préféré ! J'ai fait quelques tentatives pas entièrement satisfaisantes jusqu'à présent, je crois que je vais tenter cette recette sous peu :-) Merci pour les vidéos, comme toujours !
Made this today with a friend, following your recipe. It is AMAZING. Perfect recipe, easy to follow instructions and video. Thank you for this, Bruno. It was my first time ever to use a pastry bag and still came out great. Very forgiving.
Finally made this for a co-workers retirement. My pate a choux was a challenge. With four eggs it kind of got to the soft peaks stage. Probably could have used a fifth. I'll know for next time. Also, I need a bigger pastry tip as my wheels were nowhere the size of the one in the video. It was a huge hit at the office though. Amazing! Delicious! And definitely something I'll make often. Practice will make it better. Thanks for this video and your others because it's introducing me to food I didn't know about. First recipe of yours I've tried. Next will be baguettes.
One of the things I've learned is that a mixer and a beater are different attachments. He is using a balloon whisk attachment, not small mixer whisks. This whips air into the egg whites fast, the other one does not and never will.
Chef Bruno, I'd be really grateful if you could tell me how could you make this pastry without eggs. We are all allergic to eggs and this looks like darn masterpiece. You are real artist in the kitchen. Thanks.
I love his sense of humor
Me , too. His recycling the bicycle made me laugh so loud I think I woke up neighbours .His facial body language made me catch the joke which was going through without me . ( I guess he must hire some scripts to write him such jokes .)
Lol I think it is not humour but may be he think to communicate very well with this tone of voice 😅
I'm making already. Custard cream is ready, caramelized nuts too! Tomorrow will bake the ring and will finish the cream. So excited! Wonderful recipe!
+Zivile Ziviliukas wow! you will enjoy it for sure..gone in 5 min!
Was it ok?
What did you think of it!? I must try this recipe soon, I love making Paris Brest
Zivile Ziviliukas how did your pate a choux turn out?
It seems she was abducted before tasting it
"This will serve 8"....or I can keep it all for myself :)
You can make a third one to share
@@nodezsh no sharing!!
I like the second option
You went too far this time, Bruno! this is my favorite of all time dessert. anyone who has enjoyed this dessert will understand why you fell at the end. crazy perfection!!!
My daughter has loved this dessert since she was a teenager when she visited France with her high school French club. I made Bruno's fantastic recipe for Paris-Brest pastry for her, and it is absolutely do-able by the home chef - easily do-able, because of his excellent recipe and directions. It was perfection. Making for her again tonight for her Mothers' Day Surprise. Thank you, Bruno. We love you!
Without a doubt, the best baking instructions on RUclips! Thank you!
You never cease to amaze me Bruno.
EZGlutenFree :
OMG this is obscene gastronomic decadence in all it's glory. the art of pastry making at it's best.
why do i always watch your videos when i'm hungry and it's late??? TAT
Kho Ah Thong lool.... my situation right now
Bruno. What an amazing Chef you are. I lived 12 years in France. "Etampes" where my mom met my dad during the liberation of France WW2 1945. I came back to Ca. 2010 to take care of my mom here in California. I learned a lot about cooking during my time in France and I consider France as my home. You are such an accomplished chef and I have tried many of your recipes with much delight to all my guest. BRAVO Bruno.
The length of time of which this takes to complete is similar to the time it takes to complete the Paris-Brest-Paris Randonneur!
Actually, the time it will take to get a bit if this cake, if bought in Paris, would take longer. Say, a year. Because now, you should'nt travel..
The baked pieces came out just right, a master chef touch, lovely! Merci Chef Bruno!
This is the same pate a choux as the cream puffs. The way these were made in Paris was simpler, filled with whipped cream and fresh strawberries.
I would leave out the praline as I am following a keto diet and don't need this amount of sugar, yikes. Sugar, unfortunately, is the source of all metabolic disease. I would use whipped cream and fresh berries.
If you make rounds instead of donut shapes, cook the same way minus the almonds, you have a cream puff bun. Cut a little cap off, fill with whipped cream, stick cap back on, dust with powdered sugar, and voila! Creme puff. The master touch with cream puffs is to put some lemon zest into the dough, and vanilla essence in the whipped cream. You won't believe what a difference that makes. Ditto for Paris Brest, but ... don't add lemon zest if you are doing a Praline - that won't match well.
J’en ai l’eau à la bouche! J’imagine les senteurs de noix grillées. Le final : un mélange de texture croquante et mousseuse ... bravo chef! Votre timbre de voix nous transporte dans un « film » culinaire ! Vous devriez penser à doubler des voix d’acteurs !👍🏽👏🏽
No words can be used to describe how much I appreciate your time and your effort.
God bless you wishing you all the best in your life and your career.
This is one of my favorites desserts ever!!! I could eat the praline mousse filling by buckets
I’m writing the recipe and I’m in a third page still half way not finished yet. Should have gotten whole book.
This is a cooking masterpiece.
The BEST Paris Brest recipe I have come across!
omg, my favourite desert, it looks amazing and so complicated, must have taken hours to prepare it
it is a masterpiece! Thank you Bruno! Cooking and baking is my passion and you are very inspiring!
This is probably the best of the best recipe for Paris-Brest cake that I have seen so far, should try to make it soon.
Merci chef Bruno!
your channel is amazing, im actually a teacher and i use your recipe in class to teach the kids wonderfull creations. i'd like to see more bakkery creations !
made it yesterday...it s really amazing...my hubby rated it 10.5 out of 10 just like the ispahan macaron ,n made it again today morning too. thanks again chef bruno for another great recipe n tutorial.
Again, pure magic. Eventhough I haven't tasted this, and have been more of a savoury person, I'm now converted.
a pastry chef that is half-terminator, half-zompire (zombie+vampire). Top-notch stuff though. Indeed, cyber will take over human being.
I feel SO happy, even just watching you cook.
Magnificent! I would love to have a bite of this. It looks so elegant and delicious. Thanks chef! 😊
You are a Genius Bruno ,Food is ,love, flare and science and competence
Bruno Albouze is the the Rocco Siffredi of online cooking shows.
Who is Rocco?
@@laurids2007 why you know the surname?? hahahaha
@@laurids2007 À porn star ! 😅
Hahaha!
Bruh. XD
dear bruno, I am in love with the food you make as a cook and understanding of humor. good job
really great french desert has many amazing techniques first time I see this desert ..thanks to you
how i wish i could taste that french delicacies. 😍
Inspiring and also a lovely person. A better chef in my view than Ramsay and Oliver and all that lot,
sir ...i m from india..and your recipes really great...heartly request you please make vegan recipes ....🙏😊
this is a piece of heaven...
I was searching the recipe since I went to Paris 2 months ago..
Mille mercis!
Spectacular desert, I love France and food is just amazingly delicious. I will make one day
This man is a master chef every video is top notch his presentation is beautiful
je faisais le Paris Brest avec une recette classique mais vous apportez le tout à un niveau supérieur ! merci Bruno !
the terminator of pastry 😂
this recipe is quite impressive! it shows why France is the king in the kitchen. well done Bruno!
OMG I am speechless, quel dommage que je n'ai pas le talent pour reproduire une telle merveille. Merci, Brigitte from Dordogne
Why not? No one is born with talent. You work at it. This is an easy cake!
New subscriber! I love it! Youre the first French person Ive seen who has a sense of humour about cooking!
this is the prettiest thing I have ever seen! I'm literately Drooling
Realmente extraordinario. Congratulations!!!!!
Appétissant ! Un gâteau que j'adorais enfant, ça me rappelle les dimanches chez ma grand-mère !
Thanks, Bruno!!! This is one of my favorite desserts and it's making me miss Paris!!! Beautiful video AND I hope that I can make this at home!! 🇫🇷🗼
Have been looking for a proper pate a choux recipe for some time now, we learned in school to bake the choux at two different temperatures and this is the closest to how I learned. Thank you!
Bruno! While in cooking school several of our text books were written ny Gaston Lentore. This recipe reminds me of his work. A huge complement. His genius in pastry inspired a generation and beyond. Thank you fi2r sharing your creative genius. Blessings ChefMike
COMPLIMENT, not COMPLEMENT.
@@mjremy2605 spellchecker on Google for the win. Lol.
oh my holy moly, i think this is now my favourite cake. i love almonds and hazelnut
At last Paris -Breast. I was waiting for this recipe for a long time. This is not cooking, this is art. You are creative.
+Zaina Hh oops.. Paris- Brest not Paris Breast; that's something else ;)
Breast HAHAHAHA XD
@@BrunoAlbouze😂
Amazing,chef Albouze as usual, can you make please the russian cake (le Russe) like Artigarredes does, The cream looks a little bit like that by the way, thank you for sharing that to the world.
Amazing skills. Respect!
Everything you make looks heavenly. . . . .
Chef your inspirational you inspire me everyday to create a new dish.....your every dishes is amazing and i follow you Chef
Thank you so much! I am going to make this dessert for Easter. Can't wait to try it!:)
I have tried it myself. I am having issues with the Choux Pastry...work in progress. Hope you have better luck!
OMG... IF YOU ARE NOT THE BEST CHEF IN THE WORLD! I JUST LOVE YOUR SHOWS....
How can someone be at that level of legend and actually super funny dat doesn’t make sense😂😂😂😂😂🤍
I'm in the last phase, waiting for the custard to be chilled, and this looks amazing !!!
I made this, my husband and i love it....thank you Chef as always👍👍👍
Omg! I love that so much. Looks fantastic
There’s nothing better than French pastries.
The Paris Brest is my favourite. It's divine, and your video makes it look (almost) achievable!
Magnifique!
this is the best cooking channel ever...
I made it... Amazing! Delicious... Thank you very much! You are the best !!!
CHEF MANY THANKS FOR GIVING LOATS OF KNOWLADGE, REALLY GREAT PRODUCTION....
i’m french and it’s one of my favourite cake
That look's amazing Bruno
Je parlais justement du Paris Brest avec ma femme, celui que j'avais beaucoup apprécié venait de la patisserie Bonaparte À côté du Bon Marché, Paris 15e... Un classique qui ne se démode pas. Merci chef :)
Yay!!!!! Thank you! I've wanted this recipe for a long time!
+theaudiotinker i know :)
TheAudiotinker k
after checking your recipe just felt good nd inspired.
Amazing craftsmanship , such a joy to watch!
When he turned to a serious face after laughing at 1:00, I lost it.😂😂😂
Hi Bruno! Just had my first shot at this. The praline is definitely to DIE FOR. I made three choux in a round shape and one in a blob. The three round didn't rise but the blob rose up perfectly like an eclair. Any idea why the three round ones did not rise and ended up like dough inside? Thanks for your great videos, so much fun to watch. :D
Peace of art nd ur great artist ..i love this recipe ...nd try this ...oh god help me 🙏🙏...and mr. bruno give me best wishes ✋
Looks amazing! Will definitely try this
I've never felt this way about a cooking show before. it's like he's undressing you with his eyes while he makes you dessert. Ugh!! Am I the only one?!
I'm visiting Paris right now. I will definitely be hunting down this dessert tomorrow!
first time I have seen this chef.....loved the background story on the Paris-Brest..my prof told us this years ago ; his description is like a best selling author....icing on the cake he resembles Matt Damon....I have made this for years but not with the praline filling....soooo French!!! merci beaucoup!
This looks really delicious *.* i need to try this, i always searched for a recipe like that thank you!
Haha I spent 5 hours in making it. Though I didn't get the same shape but the taste was amazing.
Yummmmmmm!!! Everything you make is the French real deal pastry!!! Thank you for sharing!!👏👏👏 Can you share Please Mousse au chocolat and tart au citron??🤔
I made this one year ago! I still remember how good it tastes.
Tried today. My kids and I liked it very much, although I created two cooking accidents: I almost burned my caramel (was a little bitter, but still OK), and I added one egg too much to the pâte à choux, making my tires look very flat. But the buttercream compensated completely my failures. Thanks for sharing your treasures!
Merci Bruno! J'ai essaye ta recette et c'etait superbe! La famille a beaucoup aime :)
+Julie M. Bravo :)
Mon gâteau préféré ! J'ai fait quelques tentatives pas entièrement satisfaisantes jusqu'à présent, je crois que je vais tenter cette recette sous peu :-) Merci pour les vidéos, comme toujours !
Como le fue con esta receta ? Saludos desde Cuenca Ecuador
@@maritzaandrade1636 Fue espectacular ! un exito total. Muy facil hacerla con todos los consejos del jefe Albouze.
It´s so beautiful, i could cry...
love watching your video and also im scared when you look serious...
from phillipines
Merci pour la vidéo. Rapide, clair et net. Bonnes fêtes.
This is what i call art of cooking 😍 so let me show you the art of eating 😂..omg it looks so.. YUUM!! i'm sweating😰
Спасибо Вам большое за Ваши рецепты!!! Я Вас люблю!!!
Magnifique recette... GRAZIE MILLE.
Wooow this looks heavenly 😋🤤🥨🥐🌰🍪🍯
Made this today with a friend, following your recipe. It is AMAZING. Perfect recipe, easy to follow instructions and video. Thank you for this, Bruno. It was my first time ever to use a pastry bag and still came out great. Very forgiving.
How can i find the measurement of his recepies?
How long can i keep this in the fridge? I want to make it ahead of time....
Finally made this for a co-workers retirement. My pate a choux was a challenge. With four eggs it kind of got to the soft peaks stage. Probably could have used a fifth. I'll know for next time. Also, I need a bigger pastry tip as my wheels were nowhere the size of the one in the video. It was a huge hit at the office though. Amazing! Delicious! And definitely something I'll make often. Practice will make it better. Thanks for this video and your others because it's introducing me to food I didn't know about. First recipe of yours I've tried. Next will be baguettes.
One of the things I've learned is that a mixer and a beater are different attachments. He is using a balloon whisk attachment, not small mixer whisks. This whips air into the egg whites fast, the other one does not and never will.
Chef Bruno, I'd be really grateful if you could tell me how could you make this pastry without eggs. We are all allergic to eggs and this looks like darn masterpiece. You are real artist in the kitchen. Thanks.
Maybe you guys should just stop eating cake
I've been dreaming of these ever since I had one a year ago. I will be making these as soon as I have the ingredients.
My favorite!
A classic
your pastry skills are second to none when it comes to youtuber channels.
This is nothing less than a masterpiece!
Merci monsieur! It looks delicious!