Lemon Eclair - Bruno Albouze
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- čas přidán 19. 05. 2019
- This lemon eclair version is so refreshing and beautifully finished...
To get the full recipe go to brunoalbouze.com
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You should have your own book. Thanks for this video!
You are the best pastry chef in the world to me Bruno. I work in a 5 star hotel that holds over 2600 guests, and recently showed all your videos to the head pastry chef when he asked me for some ideas for new deserts we could serve. After watching your videos, he decided that they all required too much skill to for our team to pull off.
David george I ll be more than happy to do consulting ☺️
Thats sad lol, i have been using his recipes in several restaurants.
I'm currently majoring in Culinary Arts to become a Pastry Chef and out of many chefs on CZcams, you're the only one that doesn't cut corners and actually has amazing knife skills and thoroughly goes through each step with such high quality. :)
I feel selfish that the world isn’t seeming to discover your prowess ~ kind of wanting you to be our amazing secret. And, yet, I’m confident you’ll “remember us when” your exposure explodes and you are everyone’s favorite chef! We treasure you Bruno!
I made these and all my friends absolutely loved them, they are really something special, thank you.
Your skills are on very high level Bruno the good chef can see it just how you are standing infront of cutting board. Still when i'm making eclairs (Lyon) I remeber of you. I wish you more popularity around all world.
E possibile avere questa ricetta in italiano è un Dolcè molto in Teresande ctazie
Can't wait the BRUNO'S KITCHEN book.I am going to buy it from Turkey.
Absolutely amazing Bruno. You transform the simplest recipes into masterful works of art.
The Kitchen Library its not so simple that you think 🤔
That's insane! I have been searching a perfect recipe of eclairs for days and that is like a magic!!! Thank you!
Melek I i knew it!
Beautiful eclairs! Love your recipes, hope you keep posting videos for a long time!!
Hi .Bruno it's fantastic my favorite eclairs.you are the best chef in the world. I'm from Greece .Today celebrate my daughter.thank you very much for this video.
I was a professional symphony brass Principal..I am now disabled from that, am curious about your transition from pro kitchen or catering to this CZcams life. We appreciate your professional experience, but I’m betting you are enjoying just cooking what you want when you want. I miss the satisfaction of being tested to my limit every time I would play with my colleagues, but, now that I don’t play I enjoy the lack of stress from that. Now I cook croissants and many other things..your recipe and the Weekend Bakers’ croissant recipe are my favorites. Recipes I hope you do..raviolis from scratch w different fillings, more layered cakes, minestrone soup (I make one with plenty of greens like chard, dinosaur kale or spinach, and cabbage..the secret to soupy flavor I’m sure are the plenty of greens, and pancetta of course, lots of different ingredients and several kinds of beans, White, red, garbanzo, good stock, yellow potatoes, small pastas, zucchini, onions, garlic, Sauvignon blanc..mushrooms, etc etc etc..million ingredient minestrone..!)
When you are cooking it’s like you’re telling a story! It’s so fun to watch 😊
I stumbled upon Cédrics book by pure luck, and I was very happy to start honing my skills when it comes to baking. But looking through it I felt a bit discouraged since the recipes were far to complicated for me. But after finding your videos and following your instructions I quickly gained the confidence to try more patisseries from the book! Needless to say I'm extremely grateful for every single video you've posted. And I do hope to see more of your interpretations of similar fruit focused dishes!
Bruno, I was having a really bad day today.
I can't even cook, but your videos are so oddly comforting, haha.
Thanks for all you do!
I made a lesser version of this, with grapefruit instead of yuzu and citric caviar, they tasted so good, I can’t imagine how delicious could be if I used the original ingredients
I’m living for this ! I wish I had all the tools to make this desert
🤝a calm, soothing voice is like a ray of sunshine that removes fog, cloudy clouds,👍🏻7 k like👍🏻 ,when my Mother lived, she pampered me, ecler is my favorite,yummy yammy yam yam yummy yam yam
The Finger Limes have arrived, the Yuzu juice is in the fridge......and my lemons have been poaching for 3+ months now!!!!!! I am prepared to make these lemon eclairs! It's ON!!!!
Today is my birthday. A very nice gift Chef Albouze. Merci!
benblexbenblex happy birthday 🎂🎊🎁
Du grand et long travail pour une pâtisserie qui a l'air très réussie et disparait en un éclair, bravo chef.
Your charisma, and funny subring, laughter😁, just chained and of course your recipes are great, good luck!👌💪👍
You have amazing technique! Very high level cooking! I love your recipes.
Good gosh! I'm starving and I had to watch you make this! Looks off the chart good and I'm sure it is,,
Pure genius. Once again, pastry-making at the very highest level. Only thing is, days of work for these beautiful creations, but they would be gone in a few seconds.
The best part of cooking is eating and sharing the fruits of your labor! It's almost always worth it.
Be still my beating heart!!!! I am making these this weekend. Thank you so much.
Omg! I die! I love lemon! And the video! So funny and clever! You never disappoint 🥰😆👍😎
now you brought éclaires to a totally new level :O
No doubts about your talents, Bruno.. But what amazes me more is your creativity, how simple things, like éclair I guess, turns out to be very full of possibilities ☺️.. Thanks for taking the time to show us some of your skills and creations..
Chef Bruno, I wish you great and excellent health and a jolly life so you can keep it up this amazing work. I’ve learned so much from your videos. Thank you so much for sharing.
You are a Talented Chef ! From morocco i say please wish me the best to be in future a good chef too 🍽
Whaaaaat , this is genius , the degree of technique that went into that eclair .
I would pay a rediculous amount of money to taste it .
I wonder if you could make some of those desserts and sell them as well. They look amazing. Your a reason why I'm in culinary school now. You make it look so easy.
Awesome, thank you so much for the recipe!
Fantastic! You help me a lot with your recipes!
Your eclairs look amazing!!
absolutely amazing, je confirme, jamais vu une telle recette d'éclairs !! - frustrant de pas les goûter !-
esthétiquement trop beau et ça a l'air super bon merci pour le partage,j'adore vos recettes. 👍
These are fabulous 😍 oh my gosh I know those would taste amazing
In love with this recipe!
Omg why do I love everything about this
BRUNO IS THE BEST CHEF IN THE WORLD!
This guy is the fucking Alpha and Omega of cooking.
I am excited to order one of the eclair cooking Mats!
Lauren Watkins Art you can .. results came out over my expectations!
Wow you’re super awesome😍😍👍🏻🔝🔝🔝🔝
Hi! Bruno absully in this moment I am doing your Madeleine recipe! And I love this. Thank you =)
Bruno, you are an artist, not just a chef, but bad for me, I don't live close to where you are, so what should I do? Do you do delivery to Florida lol?!
is best éclair 😍😍 10/10
Personne de votre niveau sur le youtube francophone!
regarde "La Pâte de Dom" sur yt, un super pro aussi
Wow awesome delicious sweet lemon eclair recipe
Hi Bruno happy to see you buddy I love your videos just made me happy 😊 go on 👍❤️
You are fantastic, thanks chef!
You did it again Bruno, amazing work!
Wow chef these looks beautiful!
OMG Looks so awesome!!🤤
This looks amazing! If i didn't live in a dormitory I would definitely try it. I was wondering if you could also have a try in making Sacher cake? The recipes I found where somehow never similar to the one they sell in vienna and I dont know if there is a hidden trick to it
Une tuerie !!! J'en ai l'eau à la bouche !!!
These look stunning and I can't wait to try making them. May I ask what brand of stainless steel pans you use? They're beautiful.
Oh thank you so cool and I love that the eclair looks so achievable but so refined. I've tried algae before with little success its different to gelatin. Is you big mixer a kenwood? And your stick blender I don't know. Love to know dome of your equipment and why you have chosen them. But hey not matter what make my day with more cooking Bruno. I say I'm off to bed to watch porn in the kitchen. Very confused looks. Oh that was the thing we might have great butter lamb beef but your lemons so juice and kind of sweet looking. Anyway have a great day and keep bring the ninja in the kitchen
Geezzz', just as I focus on looking at that yumminess, then a flying object on my face 😅😂🤣
Im drooling so much that i can water my plants😌😌😌
I'm preparing confit to try these tomorrow. Does freezing the eclairs make the pastry soft?
amazing video . i need to try this at home !
What difference beaten eggs and not beaten eggs can make chef !
Thank you so much for the recipe! And how much does 8.5 tablespoons of butter weigh in ?
Beautiful desserts you are amazing 😉
World class as always, hopefully one day you will open a Luxe Bakery in Europe/ US
For sure
Looks awesome!!❤️
My favorite pastry of all time..
I think after making the eclairs, a lemon curd filling would be all you'd need to make it taste fantastic. Maybe mix in a few fresh blueberries or raspberries also.
Dude. You're killing it
U r amazing...ur voice is everything 😋
I love your sense of humor 😂😍
Lovely recipe. Can you make other flavors as well?? Like pistachio and strawberry!
This is amazing!
Alain ducasse should be proud of you, your personality Is awesome, cheers from Italy
Love this channel.
They should call you bruno mars because your recipes are out of this world
infringinator I was born in Mars
@@BrunoAlbouze you were born in Marzipan! Check your facebook messages will ya?
Fantastic Bruno thanks for this video
Love eclairs. How can I get the actual recipe with measurements
素敵❗日本から応援してます
What presentation bravo!
just a note here that yuzu fruit is generally unavailable outside of Japan and China can get the juice but it's ridiculously expensive so can we sub say clementine juice or pink grapefruit juice?
Increíbles me encantan
Just bought the baking mats you suggested and want to try this recipe over the weekend. One question, what is the reason for baking differences. In this recipe, you bake at one straight temp throughout while for pate a choux recipe, you start at higher temp and reduce after 5 min. Will it give me same results?
1. I love the way you edited this video.
2. You look more tan these days.
You look at his recipes... Then run away crying. *I am not worthy Albouze Sama*
that intro was a work of art
Cedric Grolet’s patisserie is at about 1 hour from my home; I would prefer it was Bruno’s !
Always delighted to see a new video !
Merci Véro mais je n'en suis qu'une très modeste copy
Allons allons , pas de modestie !
Another work of art
SVP. La traduction en français..
Top recettes.👍
could i get the same consistency of the dough without conventional flour, maybe with apricot kernel paste or almond flour?
you can succeed without the right tools, it's just harder
It doesn't have to be harder
Does the choux pastry become soft of you freeze it?
Absolutely tasty
شكرا جزيلا اريد الوصفه مفصله بمقادير واضحه
Fait par un Pro pour les Pros. C'est propre.
Omg I love your video and you have the best voice too.
Bravo chef👍👏!!
😱😱😱 i soooo want this!!