Williams Pear Shaped Dessert - Bruno Albouze
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- čas přidán 5. 03. 2018
- This is not a pear!. This fabulous dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with Bartlett pear mousse and a pear jelly insert... This recipe is inspired by Cedric Grolet.
To get the full recipe: brunoalbouze.com/recipe/pear-...
Instagram@ / brunoalbouze
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How is this guy not a meme
Make one then
sounds like the narrator from spongebob 😂“a few moments later”
Bob ross of cooking
He's an artist
don't slip Just slide we shall make him one
cool, I can finally use my perfectly pear-shaped molds
but you need to do grocery shopping of 500 different ingredients.
I was also thinking about last week like.. hmm I have these perfect pear-shaped molds in my kitchen..and I was like hey I will spend 760$ and then 3 weeks in the kitchen and finally I will be able to eat a perfect pear shaped cake or what the fuck was that...
does anyone else think he sounds like the narrator from spongebob? 😂 “a few momentz later”
A fiou momentz layter
wowww its almost like its an accent or something???
Hannibal's Brother yes, French accent
@@lelepbar you need to work on recognizing sarcasm Frenchman
Hannibal's Brother I think that’s because we don’t have the same type of sarcasm lol
Bruno, why not do a video in French with english subtitles for once? So intrigued to hear you speak French :)
foo8l
over
Nahh.. His english in french accent sounds better
No
Agreed. But No :)
You raised the standards of culinary excellence, and I love it. Thanks for sharing your excellence with us.
+B W Yes, we do. This is a certain style.
It's a dessert you dingus
+B W a cheesecake would be worse. at least it has real pears
The idea of complication behind the simplicity at first glance has been around in the culinary field for at least a decade, and many top chefs and restaurants have tinkered with the idea before though, so where has the standards been raised?
Chef Rachida why can’t women cook?
Magnifique !
Bruno, these desserts are a work of art. It is much easier to admire them, than to eat them.
This is not cooking...
...THIS IS ART!!!
no. it's art
Joseph Potter Wow, thanks for repeating what I said..
you're welcome :)
you're right... it's ART!
Alexandru Constantin
This isn't cooking. It's art. Please try to understand okay....
3:32 Evil scientist tests his heroin-infused meringue, setting today's opioid crisis in motion. Circa 1972 colorized.
Lol :)
Alejandro Quesada gg men you killed me 😂😂😂😂
Next, make the molecular mango.
I just discovered your channel...and I’m absolutely astonished with your skills and love for sharing! Thank you thank you thank you!
I LOVE that you are mindful with using everything so beautifully.!!🙏🏻♥️😘
What can I say, simply amazing! You are a true artist Bruno. I have been your subscriber since almost the start of your channel and since years Im always impressed by your high level professionalism. This video is an other great example of it. Wish you continues success. Best wishes from Russia
Wow... that's a lot of job, but it definetely worth it! Never seen anything so satisfying in the kitchen.
AMAZING nothing more to say. If you keep doing these quality videos you will have a million subs by the end of this year I hope.
Wow! Absolutely stunning, I am speechless. It must taste heavenly 😋 Thank you Bruno you are so talented 😘😘😘
Lucie DiStefano j
Wow this is amazing!! Una obra de arte, so beautiful!!! Chapeau!! 👍👍🤗
Truly amazing, absolutely stunning. Thankyou Bruno.
It looks amazing, I really want to try one but I don't have the patience (and probably skill) to pull off such a beautiful looking dessert.
Absolutely fantastic. Someone give this guy a medal 👏👏
the creator of these wonders is Cedric Grolet, these pastries are beautiful! It's art.
This is beautiful! Looking foreword to see more fruit mousses. They are so cute and really wanna try it on. Thank you!
This is pure genius. Makes everyone else look so bland and amateur in comparison. Chapeau!
Form Egypt I adore your recipes you're the best talented chef I've ever seen . hope one day I can try any
I am Breathless, That was beautiful. You, Sir, are a Master. Thank you
I'm dying for your voice ...
Aaaaaaahahahaa. The sexy French voice.
I wanna hear him in a movie spot on tv :D
His voice makes me agressive 😂😂😂
William Shapespear
Lmao😂😂
You know what I like the most? That you try your own food,and enjoy it and love it, tasting it to the full! Most chef don't even seem to enjoy food itself..they wanns just show off! Compliments! Bravo Bruno! From a picky italian foodie;-)
You are the man! Seriously, your videos are crazy and your food is a work of art. I bet it tastes fantastic! Keep it up man you are The Real Deal!!
Le dessert est international, la pâtisserie est française 🇲🇫.
Vive la France !
Merci
My grandma had a version of this and she took the recipe to the grave I made yours and it tasted exactly the same thank you so much!!!
this is the MOST AMAZING MOST DELICIOUS DESSERT I HAVE EVER SEEN IN MY LIFE!
Where can i find a woman with skills like this in the kitchen 😣
I'm so glad I stumbled upon these videos! Amazing!!
Wow Bruno! I am drawing/writing a graphic Novel where a young girl work in France as a pastry chef.. and create the "Enchanted pear" wrap of gold leaf and surrounded by caramel thread. 3 different layers.This remind me of what I did! It's awesome and it looks delicious too!
Melanie B i want to read this novel when it gets done
@@warjdani
so do i sounds good
Bluffant! Vous êtes épatant! You should have a chain of luxury patisseries shops like Pierre Hermé. I am sure people would love to spend a lot of money to enjoy your creations.
i wish i taste something like that before i die of cancer. Bruno is a god
Sweet-breads Bruno , IV been begging you . I thought chefs respond to their fans . I know that the recipe you’ll make will be outta this world and authentic French
"I'll take a Double Triple Bossy Deluxe on a raft, 4x4 animal style, extra shingles with a shimmy and a squeeze, light axle grease; make it cry, burn it, and let it swim."
They're beautiful! I have no intention of even trying to make these.
C’est tellement beau qu’on en mangerait !!!😉
Ça donne envie de s’y mettre, la poire c’est vraiment délicieux en plus !
Y a plus qu’à !
Wow... u blew me away with your masterpiece...just wow... madly in love with your cooking...
So talented but you make it achievable for home cooks, inspirational.
Man, the way you deliver keeps me comin back, keep it up sir!
Marvelous! ❤️🍐
Now I have to go to work after this poetic art?! 😧
I will be thinking about these beautifully yummy pears all day (even though I would rather stay at home and bake or cook something amazing)! What I want to say is that you’ve brightened my day and when I’ll be at work, I will work more at ease, happy and sufficient and also it will be sunny today in my office, because your amazing pears (apples and cherries too, of course!) remind me of the beautiful sun, it’s colours and anticipating of warm spring, which I can’t hardly wait for it to come!
Really chef Bruno, thank you also for these series of beautiful and bright creations and I look forward to the day when I could and will make them, I promise I will! 😉
Waw vraiment impressionnant le rendu ! 👏
Just beautiful 💞and looks delicious!! I can’t wait to try it!
trop difficile pour moi mais c est tout simplement magnifique de voir avec quelle facilite tu fais ces reproductions de fruits ca doit etre delicieux
You're on a completely different level. Hats off to you!
Oh my God that's the best looking dessert I've ever seen.
Professional, art work, and crazy passion rather than cooking, this is how I describe your work. I love the way you cook and make everything. You make me in love with kitchen elements video by video and feel jealous of your professionalism. Wishing to meet you one day chef, greetings from Amman,Jordan.
wtf your voice is so calm, i can sleep to this instantly! bruno you are truly amazing, looks delicious!
its not world class desserts.
its universe class desserts. even his voice is so quality
This was pure art! Thank you for this🤘 p.s I'm living for this accent!
Bluffant ! Artistic ! C`est vraiment de la pâtisserie haute couture!
All that effort!! Hats off!
This is absolutely crazy. And I so want to try it.
Avec votre série de fruits en trompe l’œil vous avez placé la barre très haute chef, grande technicité et maîtrise, on est dans la pâtisserie haute couture. Mille fois bravo et merci chef =)
Simply amazing great doing... Admired by ur art of cooking... Excellence is what ur doing....
This is straight up chemistry
Looks amazing, I don't doubt it tastes like that too.
awesome video as always!
Thank you for sharing your recipes and techniques chef!
man I watch this guy just for his narrating, i don't know if he's doing it as a joke but I'm lmao every time
Fabulous recipe as usual Bruno. Too much like hard work for me though. I'm sitting here with a half glass of white wine and a big ignorant lump of an Irish sandwich to stave off the hunger pangs and to ensure that I never, ever attempt to make something as complex as this! Bon appetit and bon nuit!
Jackie o sullivan 😂😂
Jackie what is an irish sandwich though
Lechiffresix. 2 slices of soda bread, real butter, homecooked ham, tomato, onion and slices of boiled egg sandwiched together. Eat it when your in the pyjamas to make room for expansion, watch Bruno, and fantasize that he's sitting beside you and waiting for the carbs to convert to energy and work that energy out of you!
That would obviously sell for a fortune considering the skill and workmanship involved. Cracking one open would severely traumatize me!
Another incredible recipe and one that I've never seen before. Thank you Bruno 👌🏽
huh, when i first clicked this video i thought it was just a generic bloated take of Heston Blumenthal's "Meat Fruit". But your knowledge on utilising multiple genelines in the same dish, is outstanding, they create vaniences in texture and even incorporating 2 in the mouse to intentionally make the structure more crystalline and grainy help to develop a closer mouth feel to the fibers of a pear. This is a unique take on the original source that could only be possible because the main ingredient is a pear, this dish is truly outstanding.
this is what we call "fine ART" !!! bravo l'artiste !
Thank you for this beautiful recipe.
i cant even formulate a proper comment
this is just perfection
Waouw ! Mai s'est tellement ressemblant !!!😮😮😮
En plus ça a l'air super bon !!!🤤
He’s extremely detailed with his meals I like that
Thank you so much for this cedric grolet's recipe ...
C'est PAS un dessert, c'est une bombe !! - jamais vu une tuerie comme ça !
... et faudrait poursuivre le Chef pour ... "préméditation" !!!
I swear this dude is so extra in every possible way
How does anyone even conceive a dish with so many steps? How do you make the leap from “What can I do with pears?” to something that requires so many different components? It’s amazing and mind boggling to me!
Cédric Grolet started the fruit-shaped dessert trend, and he works in a bit hotel, probably he spends something like half of his working time in a big test kitchen with his staff, testing new combinations and techniques. But that's just my guess.
I love how he wear a casual outfits instead of chef jacket while making all his dessert
I just like a bowl of vanilla ice cream.....maybe with some fruit salad or a strawberry!
SO creative and absolutely beautiful!!
This guy is the Bob Ross of cooking
What a stunning dessert. Brilliant
I need this man to do an audiobook or something.. his voice is too damn soothing
All of the bbq are all the time and unfornate always nice !
Absolutely brilliant!!!
great chef...good and clear voice....amazing..
was looking through youtube, came across this ... oh my god, never subbed to a channel so fast! this looks amazing!
Excellente idée d’un dessert surprise qui semble vraiment délicieux 👍🏻
Without fail, every time I get to the point where he does the maniacal French laugh, I laugh to the verge of tears.
This guy is the Jean Claude Van Damme of Desserts
"Whip it until fluffy" is my new thing
Hi Bruno! As always outsdanting job. You deserve for millions subscribers!
So amazing!!
Absolutely stunning! But you have got to be ABSOLUMENT FOU to think I'm going to make that! :-) (and I'm a pretty ambitious home chef)! Looks like I need to book a trip to San Diego and Hotel Del soon!
(thumbs up nonetheless :)
Now that....is simply incredible.
All of these are absolutely incredible bruno👌💋
Ok, I am subscribing to this guy, omg his food is art. I highly respect you and I think you can outmatch Gordan Ramsy In deserts but I never tasted it and it's my own opinion so, however, your amazing food is like an art in a museum.
I love 🍐. This will be made tomorrow when I have my free day
This man’s accent is just yes
Whatta work Bruno! Simply amazing!
No words, that is what i love to eat.
Best part is seeing you tasting the dessert..