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!!!
Well I already told my boyfriend that I have kind of an erotic relationship with your videos and that he must accept it. This is REAL foodporn right here, haha!
I am really enjoying your cooking video - eveything looks so beautiful and good - not to mention you're very funny. Thank you "pour ne pas avoir la grosse tete et rester simple" ! :-)
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.
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 !👍🏽👏🏽
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.
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 :)
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!
Hi Bruno I have a question... do you think the praline mousseline can be ready in under 100 minutes? I just signed up for a baking contest and I'd like to make it, but the timing worries me
Bonsoir Bruno Je bave devant la vidéo lollll votre Paris Brest est juste magnifique c'est un de mes gâteau préféré. Bravo, j'adore vos vidéo et continuer à nous faire de belle vidéo Merci ☺
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 !
Bruno, there is no doubt you are VERY talented but please stop the "cheesy" humor. It is not funny and really lame. You have enough talent , no need for this or the bad " Alain Delon" impersonation. Otherwise, awesome channel !
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
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
Hi I was wondering if this will be a messy food to bring to a gathering.. I just felt like the cream will go all over when you cut it with a plastic knife (since I can't bring a sharp knife) or when you bite it.. 😅
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.
Best regards. I address you because I have seen your videos and I have marveled at bakery studio and pastry but you are on a level that moves that passion that art how I can acquire book or recipes with their respective examples as explains them tricks etc. From the Dominican Republic It's an art I didn't know that this honors me to like so much
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
"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
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
why do i always watch your videos when i'm hungry and it's late??? TAT
Kho Ah Thong lool.... my situation right now
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..
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!!!
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
Well I already told my boyfriend that I have kind of an erotic relationship with your videos and that he must accept it. This is REAL foodporn right here, haha!
TheRikkuShak 😂
TheRikkuShak Me too !!! 😂😂😂😂😂😂😂
TheRikkuShak oh... me to 😍
clearly its his voice 😒 the power of the French.
Me too
the terminator of pastry 😂
a pastry chef that is half-terminator, half-zompire (zombie+vampire). Top-notch stuff though. Indeed, cyber will take over human being.
Seria amable con subtítulos en español 😁😁😁🥰🤭 Saludos desde mi bella Cuenca Ecuador
Without a doubt, the best baking instructions on RUclips! Thank you!
When he turned to a serious face after laughing at 1:00, I lost it.😂😂😂
it is a masterpiece! Thank you Bruno! Cooking and baking is my passion and you are very inspiring!
find wave for recipe? congratulations
I am really enjoying your cooking video - eveything looks so beautiful and good - not to mention you're very funny. Thank you "pour ne pas avoir la grosse tete et rester simple" ! :-)
You never cease to amaze me Bruno.
EZGlutenFree :
Bruh the jokes 😂😂😂😂😂😂 I fucking love this guy and I'm Algerian this dude is french... Food does unite people
OMG this is obscene gastronomic decadence in all it's glory. the art of pastry making at it's best.
How can someone be at that level of legend and actually super funny dat doesn’t make sense😂😂😂😂😂🤍
love watching your video and also im scared when you look serious...
from phillipines
Magnificent! I would love to have a bite of this. It looks so elegant and delicious. Thanks chef! 😊
He passed out from his own cooking. Must be good. Or was it diabetic shock?
He sounds like a very sophisticated serial killer. Cook before you die...
😂😂😂😂
This is one of my favorites desserts ever!!! I could eat the praline mousse filling by buckets
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.
omg, my favourite desert, it looks amazing and so complicated, must have taken hours to prepare it
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 !👍🏽👏🏽
When Bruno starting talking: 4:35
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😰
Inspiring and also a lovely person. A better chef in my view than Ramsay and Oliver and all that lot,
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.
You are a Genius Bruno ,Food is ,love, flare and science and competence
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.
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 :)
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!
how i wish i could taste that french delicacies. 😍
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.
The best recipe ever ❤❤❤Thanks ❤❤❤Bruno, you are magic 😂😂😂
Amazing skills. Respect!
I would love you to be my personal chef, you have amazing skills and talent.
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!
The BEST Paris Brest recipe I have come across!
What were the 3 small rings made for?
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!! 🇫🇷🗼
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!
Hi Bruno I have a question... do you think the praline mousseline can be ready in under 100 minutes? I just signed up for a baking contest and I'd like to make it, but the timing worries me
Turn on the subtitles at around 2:30
Dear Bruno, please don't touch hot caramel ! I don't want your skilled fingers to get burned ! Je t'aime !
Woh .Woh .what a presenting style
Great video and recipe, I cant wait to try it. Thank you my friend
fantastic, very nice and decorative👍💝👏🔔🔔🔔🌹🌹🌹🙋🏼♀️💝👏💯
Omg! I love that so much. Looks fantastic
Merci Bruno! J'ai essaye ta recette et c'etait superbe! La famille a beaucoup aime :)
+Julie M. Bravo :)
❤️😋I take u home!!!
@4:27
chef: this will serve eight
me: hold my cupcake
he died at 7:05 , u will thank me later
That look's amazing Bruno
Amazing
Magnifique!
HanniBruno es numero uno!
Bruno, I love seeing the amazing food that you create, but really, I watch your videos for the terrible/wonderful jokes.
Spectacular desert, I love France and food is just amazingly delicious. I will make one day
🙏🙏🙏🙏🙏🙏🇬🇷🇬🇷
I'm so sorry can you tell me how much flour,how much butter and milk you.hemmmm😆😆😆😆😆😆😆please give me recipes thanks you
I'm so sorry can you tell me how much flour,how much butter and milk you.hemmmm😆😆😆😆😆😆😆please give me recipes thanks you
Bonsoir Bruno
Je bave devant la vidéo lollll votre Paris Brest est juste magnifique c'est un de mes gâteau préféré.
Bravo, j'adore vos vidéo et continuer à nous faire de belle vidéo Merci ☺
я так не когда не похудею
Hole delicious paste piaces cake chef Bruno thank you da miss Nikita in person directa 😉 ☆...☆...☆...☆...☆ (2018)
This is when I realize I am lucky. I live near Paris. Tomorrow : a real Paris Brest in my mouth 😁😋
CHEF MANY THANKS FOR GIVING LOATS OF KNOWLADGE, REALLY GREAT PRODUCTION....
Realmente extraordinario. Congratulations!!!!!
I feel SO happy, even just watching you cook.
0:30 If you are not realized here, how difficult this move could be, then you don't want to make this cake in that shape, just do the small circle one
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 !
It looks dynamite! I will use your version. ...... Looks yummy do !
But draw the line at roasting my nuts ! ........ Never under the pain of death 🙈
Bonjour,
Ou achetez vous le Pearl sugar aux USA svp? Je n’en trouve ni a Giant Eagle ni Walmart ...
Merci
Very inviting
I'm really like yours video
From India 🇮🇳🇮🇳🇮🇳
dear bruno, I am in love with the food you make as a cook and understanding of humor. good job
I couldn't find the full recipe on your website.
For the filling, what are the amounts of milk, sugar, egg yolks, butter etc. ?
je faisais le Paris Brest avec une recette classique mais vous apportez le tout à un niveau supérieur ! merci Bruno !
Mouth watering cakie🤤👍👏💋💋💋.....
really great french desert has many amazing techniques first time I see this desert ..thanks to you
Bruno, there is no doubt you are VERY talented but please stop the "cheesy" humor. It is not funny and really lame. You have enough talent , no need for this or the bad " Alain Delon" impersonation. Otherwise, awesome channel !
New subscriber! I love it! Youre the first French person Ive seen who has a sense of humour about cooking!
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.
Dear Mister Bruno, my pate choux deflated when I opened my oven door. Why?
There’s nothing better than French pastries.
Looks amazing but where's the custard recipe?? :(
Did anyone get the full recipe, in my Country Brunos website is unable to visit. Thanks for this beautiful Recipe
BIIIIIIIIIG LIKE .
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
Hi I was wondering if this will be a messy food to bring to a gathering.. I just felt like the cream will go all over when you cut it with a plastic knife (since I can't bring a sharp knife) or when you bite it.. 😅
Jesus, I spent $20,000 going to French cooking school to learn this stuff, here it is on RUclips for free...
La vache ça déchire ce Paris Brest BRAVO BRUNO.....
+Bruno Albouze do you mean that Jaques pate a choux is tough!!! Sacre bleu!
My food processor n blender spoiled (plastic melted) while making the praline paste 😂... sign tht i cant cook
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.
Best regards.
I address you because I have seen your videos and I have marveled at bakery studio and pastry but you are on a level that moves that passion that art how I can acquire book or recipes with their respective examples as explains them tricks etc. From the Dominican Republic
It's an art I didn't know that this honors me to like so much