Paris-Brest Gâteau Recipe - Bruno Albouze
Vložit
- čas přidán 13. 03. 2016
- This round pastry, in the form of a wheel, was created in 1910 by Chef Louis Durand to commemorate the Paris-Brest bicycle race. Its circular shape is representative of a wheel. This iconic pastry is now found in patisseries all over France. The original Paris-Brest is filled with hazelnut mousseline; a buttered hazelnut pastry cream. This gourmet version has met a few upgrades. The pate a choux is topped and baked with a crusty chocolate crumble. I chose diplomate cream over mousseline; a pastry cream enlightened with mascarpone and whipped cream, offering a better mouthfeel and texture. The whole pastry wheel is then layered with a gooey hazelnut praliné, and soft caramel.
To get the full recipe go to brunoalbouze.com/paris-brest-...
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
Pinterest@ / brunoalbouze
#baking #cuisine #food #cake #paris #restaurant #pastry # - Zábava
"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
Without a doubt, the best baking instructions on CZcams! Thank you!
OMG this is obscene gastronomic decadence in all it's glory. the art of pastry making at it's best.
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!
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..
it is a masterpiece! Thank you Bruno! Cooking and baking is my passion and you are very inspiring!
Magnificent! I would love to have a bite of this. It looks so elegant and delicious. Thanks chef! 😊
This is one of my favorites desserts ever!!! I could eat the praline mousse filling by buckets
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!!!
really great french desert has many amazing techniques first time I see this desert ..thanks to you
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.
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 !👍🏽👏🏽
The BEST Paris Brest recipe I have come across!
how i wish i could taste that french delicacies. 😍
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!! 🇫🇷🗼
this is a piece of heaven...
I was searching the recipe since I went to Paris 2 months ago..
Mille mercis!
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.
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!
why do i always watch your videos when i'm hungry and it's late??? TAT
Kho Ah Thong lool.... my situation right now
You never cease to amaze me Bruno.
EZGlutenFree :
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.
Again, pure magic. Eventhough I haven't tasted this, and have been more of a savoury person, I'm now converted.
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.
the terminator of pastry 😂
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 !
Have been looking for a proper pate a choux recipe for some time now, we learned in school to bake the choux at two different temperatures and this is the closest to how I learned. Thank you!
dear bruno, I am in love with the food you make as a cook and understanding of humor. good job
I've made some of your recipes for Easter, and they are amazing! Thank you so much! Happy Easter!
oh my holy moly, i think this is now my favourite cake. i love almonds and hazelnut
Spectacular desert, I love France and food is just amazingly delicious. I will make one day
Amazing skills. Respect!
Thank you for creating this channel!
You are an inspiration to me and so I started to create my recipes to have my own business.
Thank you so much!
omg, my favourite desert, it looks amazing and so complicated, must have taken hours to prepare it
You are a Genius Bruno ,Food is ,love, flare and science and competence
Looks amazing! Will definitely try this
I made this, my husband and i love it....thank you Chef as always👍👍👍
The baked pieces came out just right, a master chef touch, lovely! Merci Chef Bruno!
This is the same pate a choux as the cream puffs. The way these were made in Paris was simpler, filled with whipped cream and fresh strawberries.
I would leave out the praline as I am following a keto diet and don't need this amount of sugar, yikes. Sugar, unfortunately, is the source of all metabolic disease. I would use whipped cream and fresh berries.
If you make rounds instead of donut shapes, cook the same way minus the almonds, you have a cream puff bun. Cut a little cap off, fill with whipped cream, stick cap back on, dust with powdered sugar, and voila! Creme puff. The master touch with cream puffs is to put some lemon zest into the dough, and vanilla essence in the whipped cream. You won't believe what a difference that makes. Ditto for Paris Brest, but ... don't add lemon zest if you are doing a Praline - that won't match well.
a pastry chef that is half-terminator, half-zompire (zombie+vampire). Top-notch stuff though. Indeed, cyber will take over human being.
Magnifique!
New subscriber! I love it! Youre the first French person Ive seen who has a sense of humour about cooking!
this is the best cooking channel ever...
This looks really delicious *.* i need to try this, i always searched for a recipe like that thank you!
OMG I'm melting...this looks so yummy! Thanks Bruno!
I feel SO happy, even just watching you cook.
after checking your recipe just felt good nd inspired.
Amazing craftsmanship , such a joy to watch!
When he turned to a serious face after laughing at 1:00, I lost it.😂😂😂
this is the prettiest thing I have ever seen! I'm literately Drooling
Such a long time since I had a real pastry. Thank you.
Appétissant ! Un gâteau que j'adorais enfant, ça me rappelle les dimanches chez ma grand-mère !
I've been dreaming of these ever since I had one a year ago. I will be making these as soon as I have the ingredients.
je faisais le Paris Brest avec une recette classique mais vous apportez le tout à un niveau supérieur ! merci Bruno !
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
wow just wonderful ,I just love this cake,thanks for sharing Bruno.
WOW! Now I know what treat I'm gonna make this weekend..
Thank you Bruno for sharing!
Every one of your video is so intense, but I love it. I watched your croissant video so many times and practice at least 5 times to make it as good. But it is indeed very professional. Thanks so much for all the videos.
Thanks a million Bruno! You are a dream teacher! Thanks for sharing Your secrets! I became the best baker in the family thanks to You! I can't wait to see another artwork of Yours!
I made this one year ago! I still remember how good it tastes.
I'm in the last phase, waiting for the custard to be chilled, and this looks amazing !!!
OMG I am speechless, quel dommage que je n'ai pas le talent pour reproduire une telle merveille. Merci, Brigitte from Dordogne
Why not? No one is born with talent. You work at it. This is an easy cake!
Extraordinrio Bruno! Muchas gracias!!
Inspiring and also a lovely person. A better chef in my view than Ramsay and Oliver and all that lot,
Ca fait longtemps que je veux les faire merci chef! Love the mini ones 😍😍
Omg! I love that so much. Looks fantastic
Merci pour la vidéo. Rapide, clair et net. Bonnes fêtes.
There’s nothing better than French pastries.
Mmm delicious delicioso gracias
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!
Realmente extraordinario. Congratulations!!!!!
Yummy and Magical 👌🏻👌🏻👌🏻
Oui c’est à tomber par terre
I made it... Amazing! Delicious... Thank you very much! You are the best !!!
How can someone be at that level of legend and actually super funny dat doesn’t make sense😂😂😂😂😂🤍
Magnifique recette... GRAZIE MILLE.
Such a brilliant dessert! wow.... It looks so gorgeous that I wouldn't want to eat it lol I wish I had such talent and time!
this recipe is quite impressive! it shows why France is the king in the kitchen. well done Bruno!
The Paris Brest is my favourite. It's divine, and your video makes it look (almost) achievable!
He makes everything look so cute and easy ❤️
I tried it and it was so tasty 🌸💙 can't wait to try more recipes
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😰
It´s so beautiful, i could cry...
Thank you so much for your work. I am very impressed with your work, you inspire active work. Thanks.
You are amaaaaaaaazing! That looks stunning and delicious!! Thank you for sharing 😱😊💜
C'est Magnifique!
This looks amazing. I would eat this right now for breakfast with my coffee. 😋
This man is a master chef every video is top notch his presentation is beautiful
YUMMMMMMM!!! I'll be sure to order this when I next go to a french patisserie.
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.
Everything you make looks heavenly. . . . .
juste excellent merci pour tout !!
Made this today with a friend, following your recipe. It is AMAZING. Perfect recipe, easy to follow instructions and video. Thank you for this, Bruno. It was my first time ever to use a pastry bag and still came out great. Very forgiving.
How can i find the measurement of his recepies?
How long can i keep this in the fridge? I want to make it ahead of time....
LOVE THIS !!! THANKS for sharing!
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 :)
love watching your video and also im scared when you look serious...
from phillipines
Oh my! you should have 1million subbies by now...thanks for sharing your awesome talent with us..Bonne continuation chef B! 😊😋👍
This is nothing less than a masterpiece!
magnifiques images::::::::::::::::::::::::::
Thank you!! It come perfect!!!
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.