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Chocolate Tartlets - Bruno Albouze
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- čas přidán 14. 08. 2024
- The perfect marriage between chocolate and hazelnut. Elegant and so good!
Try it and leave a comment bellow or take a pic and tag me on IG!
To get the full recipe go to brunoalbouze.com
Online culinary courses: academy.brunoa...
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Twitter@ / brunoalbouze
How come this channel doesn't have more subscribers? Seriously, this is gold
Absolutely..
Brunos desserts are THE BEST!
"Lost a nut." lmao
Incredible Chef, you’re truly a master.
Love your recipes sir
Big fan from India 🇮🇳
Loved chocolate dessert,satisfy our mood.
Bruno, you are my culinary hero!
I have seen chefs use ovenproof plastic wrap and can see how this product has manu uses. I cannot find it online anywhere. Any suggestion of brands to look for?
yep! I'll be making this! thank you Bruno ❤
Merci beaucoup, Chef, Bruna ❤
Woooow that was sooooo beautiful, yummy yummy
You’re the best in San Diego my friend!
Wow this looks amazing! I am going to try this🙌🏾
Looks yummy 😋
imaginate tener este hombre en tu casa!!😋🙈💕
Super, bravo!
What ever you do Bruno albouze you are professional Pastery maker,ofcorse butter and milk is the one to have good Pastery I mean all Pastery not only a chocolate so it's great,not only Pastery,also you made food recipy also super yommy food.
Great as always Bruno! Quick question: normally you always throw the nuts into the caramel, why not this time?
I’d guess it’s to save the processor, big lumps of nuts in hard caramel can burn out a motor and dull the blades, it’d be easier on the equipment to do it the way he has this time, just a guess though!
To save time and energy I would say
You’ve used vanilla powder in this and the basque cake, an ingredient I never knew existed. Is there any benefit to using it over vanilla bean or extract?
Vanilla powder has more flavor. Can be used as a sweetener too
it's cheaper than whole beans and unlike extract, is in powder form so there is no moisture
Love it!!! Bravooooooo!!!!
You alway cook an amazing food, how can you stay in good shape 0.0
Tres Magnifique Chef.
Looks delicious! ❤❤❤
He’s like Jean Claude Van Damme’s chef brother 😆✨✨
Hi Bruno. May I know the brand of the slicer you used to cut strips please?
Wow
What a Reese’s cup dreams of being at night lol
Sembrano buonissimi
No I'd like some
Hi Bruno!
Can you use regular spatulas in high temp fryingpan? Also, are you filming in a new kitchen?
Thanks for great videos and recipes
Tance you chef 👍👍👍👍👍😋
Lost a nut. Love that Chef
You are the Best
😋
Super 👍 lovely 😊
🤤
🌸💕
👍👍👍👍🇲🇦
You are an artist .I pray you start doing keto desserts 🍨,breads etc .No one will do it better.our life will not be the same.
lmao
Chanel Santini
Le grammage s’iil vous plaît
Vous parlez bien français
Sir i have a request
Please try indian recipes 😋😌
Aïe aïe aïe le French américain
This guy or Gordon?
the pastry shells were far from perfect :)