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Bruno Albouze
United States
Registrace 8. 03. 2009
Bruno Albouze - Real Deal Cooking Channel
Seven-Hour Leg of Lamb – Bruno Albouze
Braising a whole leg of lamb low and slow with aromatics, wine, and stock sounds absolutely divine! The result, gigot à la cuillère, or "spoon lamb," is a classic French dish known for its tender, melt-in-your-mouth texture. The slow cooking process allows the flavors to meld beautifully, creating a rich and savory dish that's perfect for any special occasion like Easter or cozy dinner at home.
To get the full recipe go to brunoalbouze.com/seven-hour-leg-of-lamb/
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To get the full recipe go to brunoalbouze.com/seven-hour-leg-of-lamb/
ADD ME ON:
Instagram@ brunoalbouze
Facebook@ brunoskitchen
Pinterest@ www.pinterest.com/brunoalbouze
#food #lamb #cuisine #roast #slowcooking #chefs #skills #restaurant #family #cooking #
zhlédnutí: 9 616
Video
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Dive into a culinary masterpiece with this exceptional dessert that promises a symphony of textures and flavors. A crunchy base featuring white chocolate, toasted pistachios, puffed rice, pistachio butter, and wafer flakes sets the stage for a decadent experience. As you savor each bite, revel in the smoothness of the almond biscuit, the burst of flavor from the strawberry insert, and the richn...
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zhlédnutí 18KPřed 14 dny
If you're in search of a jaw-dropping dessert that combines elegance with exquisite flavors, the Opéra Cake is your answer. This French classic is a work of art, with its intricate layers of rich flavors that will elevate your dessert game to a whole new level of sophistication. The combination of decadent chocolate, velvety coffee French buttercream, and delicate thin almond sponge sheets in t...
Raspberry Cassis Tartlets - Bruno Albouze
zhlédnutí 10KPřed 14 dny
Prepare to be transported to a world of exquisite flavors with these "To Die For Raspberry Blackcurrant Tartlets" by Chef Bruno Albouze. These delightful oval shaped tartlets feature a sablé crust baked to perfection, filled with luscious almond cream, and topped with a heavenly cassis spread, decadent vanilla ganache montée, and a burst of fresh raspberries and blueberries. Indulge your senses...
Paris-Brest - Bruno Albouze
zhlédnutí 22KPřed 14 dny
Indulge in the iconic Paris-Brest pastry, a delicious round wheel-shaped treat with a rich history dating back to 1910. Originally created by Chef Louis Durand to celebrate the Paris-Brest bicycle race, this pastry is a true French classic. Filled with decadent diplomate hazelnut cream, soft caramel, and gooey praliné spread, this gourmet version of the Paris-Brest has received a modern upgrade...
Fraisier Cake - Bruno Albouze
zhlédnutí 34KPřed 14 dny
This exquisite French dessert is a true celebration of sunny days and the vibrant flavors of summer. Did you know that there are over 600 varieties of strawberries in the world? The Fraisier cake truly highlights the beauty and versatility of this beloved fruit. Picture this: a rich almond biscuit base, perfectly complemented by a luxurious filling made from Lenôtre's finest custard-buttercream...
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zhlédnutí 20KPřed 28 dny
Indulge in the exquisite Boat Chestnuts Barquette Tartlet, a perfect example of a unique treat that will delight your taste buds and impress your guests. This delicate and flavorsome tartlet showcases the rich chestnut-cassis flavor, combined with a buttery crust filled with almond cream, creating a delightful symphony of textures and taste sensations. As you watch this video, you will be trans...
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Get ready to be amazed by this exquisite Duck en Duo Entrée! A delightful combination of a crispy duck confit samosa and succulent roasted duck breast awaits you, beautifully presented with cardinal puree, edamame, roasted pears, and a rich duck jus. Indulge in the perfect marriage of textures and flavors with this sophisticated dish that combines the crispy and tender elements of duck prepared...
Walnut Spirit - Bruno Albouze
zhlédnutí 8KPřed měsícem
Indulge your senses in the rich and aromatic flavors of this beloved French traditional vin de noix liqueur. Join me in this video as we explore the delicate balance of ingredients that create a drink that is both luxurious and comforting. Let's unlock my grandma's secret recipe behind this exquisite beverage together! To get the full recipe go to brunoalbouze.com/walnut-spirit/ ADD ME ON: Inst...
How To Make Easter Chocolate Bunny - Bruno Albouze
zhlédnutí 8KPřed měsícem
Indulge in the cutest and most delightful Easter treat with these adorable bunny chocolate creations that will bring joy to kids and adults alike. In this video, I will show you how to make these charming sweet treats that are perfect for celebrating the Easter season. Get ready to unleash your creativity and impress your family and friends with your homemade chocolate masterpieces. Join me in ...
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zhlédnutí 7KPřed 2 měsíci
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Maravilhoso 😃👏👏👏❤❤❤❤
Came around this recipe in 2024. Sounds amazing, though never heard of this particular cake 🥧
The recipe????
I fkn love watching this Master Class content. It just doesn't get old!
What is that he is picking from the soil ? Please help
I love ur preparation style,❤️❤️❤️
Are you quite sure that it's tender enough?
lovely
J'ai une question : 7 heures de cuisson c'est pour un gigot de 900 grammes avec l'os. On réduit le temps de cuisson si la quantité de viande est moindre ? Et encore plus pour des souris d'agneau, comme pour des tartelettes ? Quelle serait la durée pour 2 souris ? Svp 😊
Oh gosh, Bruno. I follow your recipes but this is too tedious. Can I just please come over your place or you send me some overnight express :) This is a torture watching at 11pm...
ufff mira lo que esta ese lamb papá
I don't have 7 hours hours, how can I make this on my smoke break with a microwave (thanks in advance)
❤❤❤❤😊😊😊
All I can say is… I need this…today😍 😅
The Forbidden Cake! Macron runs away from it.
I'm here because tomorrow's my exam
ممكن المقادير ياشيف😍😍
Barbie's Abortion "Sheep May Come..." czcams.com/video/OD6GK6LXoPk/video.htmlsi=0s8FM39jDadlMLbP
almost winter here in Australia so the perfect time for dishes like this. Thank you Chef
Too short of a video to learn anything. It’s like watching a trailer of a movie!
I put the video on 0.75 speed. Perfect for me to follow along.😊
the potatoes look amazing
Thank you very much for sharing keep doing
About a month ago, I made your lamb shoulder ... ( what runs faster than lamb? Lamborghini! ). I was phenomenal! This looks great too, can't wait to try it. Thank you Bruno!
🐑 🏎🌝
A shoulder would be more rewarding.
Well, I am afraid to say that lamb shoulder is smaller in size and known to be less tender than the leg 🐑
@@BrunoAlbouze yes,but longer and slower Can result in a more succulent result.
Merci beaucoup, maître Bruno ;)!
What temperature do you cook the lamb?
100ºC 🌝
Ah Bruno perfect timing, I'm slaughtering a lamb at the end of the month and will for sure try this version of braised leg of lamb. It looks perfect.
Sorry chef we don’t like give email address and password it not good for me
My favorite dish all time is souris d'agneau
Это божественно!!!
Sweet Jesus! This looks amazing!!😮
I have been looking for this recipe online for quite some time. Bruno, your video is the best. Simple, clear, concise, and to the point. The entire process is demystified in less than three minutes. Merci!
Something to make in my brand new dutch oven
J'ai fait votre bouillon de poulet hier ! Est-ce que l'on peut mettre des souris d'agneau à la place de ce gros gigot ? Ou autre chose ? Merci pour cette recette ! Et je peux transformer mon abonnement mensuel en abonnement annuel ?
Oui bien sûre! il faudra en mettre plusieurs pour compenser 🌞.. Parfaitement, l'abonnement annuel est bien mieux ☺️
Je trouvais les souris un peu coriaces. Mais au bout de 7 heures... 😁
You’re a wizard, Chef!! Yum Yum! Looks awesome!!
Mmmmmm
Clickbait! This video isn't even 3 minutes long..
You wanted 7 hours ??? 😂😂😂
🤪
@@princesse523 Awesome comeback !
So it's clear as day to see: Length doesn't always matter! Have a nice one.
Editing is best
I’m definitely in love with you cooking Bruno this touch of American delight is amazing as well my family give me a lot of compliments every time I cook any of your dishes
Your rec r 👍👍👍👍👍👍👍👍👍🌹🌷
Please rec from Pakistan🇵🇰🇵🇰🇵🇰🇵🇰🇵🇰🇵🇰❤❤😂❤
Now this is a morning treat I wasnt expecting!
I guess it is good for breakfast too, with some freshly baked breakfast rolls! 😁
I am in love with Bruno’s kitchen skills and cooking recipes he is in my humble opinion the greatest chef with the fusion of French and Italian cuisine I ever follow
I was looking for a cake to make for my birthday and I think I've found it 💙 thank youuu 🔥
Where do you even buy a capon? How do you pick a good one?
ارجوك شيف /Bruno ممكن تكتب المقادير بصندوق الوصف حتى نستفيذ من جمال طبخاتك الرائعه 💓💓💓💓
I love you fantastic receipt wow 💓💓💓
Ok mais elle est où l’ancienne recette du fard breton? Je ne la retrouve plus…
Celle la est bien mieux ;)
@@BrunoAlbouze ok mais l’autre était plus rigolote avec Jean-Pierre de Marseille qui te laisse les noyaux..🤣 et puis c’est le vrai fard des campagnes comme on le trouve en France alors que là c’est plutôt style clafoutis. Alors je te cite de mémoire: « Alors là, le pruneau qui est devenu tout mou là, c’est un truc de malade! 😂 ». Je pense que pour tes fans de France, il faut la remettre en ligne ABSOLUMENT 👍 !
yeah, life is too short for confit and sous vide lemons. I'll do the blanching method. Thanks
Incredible dish. Many thanks.
Wowwww this is the best!!