I love how you dont over-simplify all the recipes and actually show off the craftsmanship to the highest degree.
@pokemaster2185
3 жыл бұрын
I don’t think I’ve ever seen a tarte tatin quite like that. I like the bits of food history you include in your videos, as I never knew about the history of the tatin. It’s rather interesting how so many culinary discoveries were by accident.
@MemoGrafix
3 жыл бұрын
I've made happy accidents in food but I can't remember how I messed up so nicely.
@user-sj2jv9tl9d
3 жыл бұрын
Bruno will make a dish with 3 Michelin stars even from a piece of asphalt
@saralanzuise2112
3 жыл бұрын
hahahah You are right man!
@kermitrooseveltferkelroose9537
3 жыл бұрын
@Akuma Demon gordon ramsay cant cook compared with this master !!!!
@kermitrooseveltferkelroose9537
3 жыл бұрын
@Akuma Demon :D but diffrent :D jo :D i agree :D kekw
@roccobierman4985
3 жыл бұрын
Bruno you should make a shirt with you dropping a spoon after tasting something delicious you made.
@TheNicolaivlog
3 жыл бұрын
True that xD
@PMAngst
3 жыл бұрын
That is my fav part too... Love how he is mesmerized by his own creation
@dirtyunclehubert
3 жыл бұрын
bruno albouze - spoondroppingly good
@hungersolutions5506
3 жыл бұрын
Yeah...🥰
@jacksonrodrigues7928
3 жыл бұрын
Jlll
@anthonyodea2251
3 жыл бұрын
Does Bruno have an editor for his videos? Whoever puts them together really knows what they're doing.
@menervazeita
3 жыл бұрын
He makes them himself if I'm not wrong
@realblackgoku3078
3 жыл бұрын
he must have One pro Cutter. its a Great production
@Jazhiero
3 жыл бұрын
Mr Bruno. I downloaded all your videos and store it in DVDs. When the world has no more internet, I will be happy to still have your videos.
@275carreira
3 жыл бұрын
This is the most beautiful tatin I've ever seen. Bravo!
@alidol8181
3 жыл бұрын
Thanks to you Bruno my family feels like they are eating fine dining cuisine & desserts without having to go restaurants to experience that.
@tammitaber5597
7 ай бұрын
I am very happy to say that I’ve made this beautiful recipe, and it turned out beautifully! Very proud of this one. First, I bought the same heritage pan that Bruno used. I couldn’t find the full recipe recipe so I did my best to interpret the recipe, even though Bruno does provide some of the key steps. After I was done making it, I found that I did have access to this recipe as I am a subscriber, but it was kind of hidden. Thanks Bruno!
@Bamx4
3 жыл бұрын
That's not a piece of pie. It is a piece of art.
@franceleeparis37
3 жыл бұрын
A work of art.... again... why has Bruno not won a Nobel Peace Prize... if the World Food Program can win the prize for just doing their job.. surely Bruno should have been nominated for bringing piece of cake par excellence to the world.. and making everyone happy...
@ethanj1598
3 жыл бұрын
Bruno's such a food nerd he knows where the food came from and how it was created .. now that's a chef who loves his job ❤️❤️❤️
@paulkoole4857
2 жыл бұрын
he's just french, everybody knows these stories there. Actually the story is probably fake. Upside down tarts were pretty common in the region around Orléans, so it is unlikely that the Tatins 'discoverd' it by accident
@degrangeviviane3657
6 ай бұрын
Incoyable tarte Tatin! elle est belle, gourmande et originale. Miam miam!
@steeltown825
3 жыл бұрын
I WORKED IN A FRENCH RESTAURANT FOR MANY YEARS. I AM SO HAPPY TO DO THIS RECIPE THIS WAY AS IT IS EVEN BETTER THAN WHAT I DID FOR YEARS.
@trapezius77
3 жыл бұрын
Probably the most beautiful dessert I have ever seen! And I know that tastes out of this world!
@lfeco
3 жыл бұрын
If I had company for dinner and brought that beautiful tatin to the table I'd be feeling pretty proud of myself too.
@pisethloy6643
3 жыл бұрын
I very like chef make . So full power.
@OmnistrikeRZ
10 ай бұрын
I made this using the same bundt pan. It was stupidly delicious and not overly sweet
@stijnvannoort8401
3 жыл бұрын
Maybe this request gets buried, but I'd love to see a video explaining all about making caramel. I've never made a good caramel, its the hardest thing for me :(
@sofiyaserj2553
3 жыл бұрын
Why you think your caramel is bad
@stijnvannoort8401
3 жыл бұрын
@Patrick Höing using a food thermometer is a good tip. What temp should I aim for ideally? For a caramel without the cream
@stijnvannoort8401
3 жыл бұрын
@@sofiyaserj2553 because it either tastes like pure sugar or like a burnt down house
@sofiyaserj2553
3 жыл бұрын
I thought my caramel was bad cause of bitter taste, but I heard from pastry chef that its normal and even it should be like that, well you have to keep you caramel on low temperature if you dont like it a bit bitter. You see bruno waited for first portion to melt then added sugar ... you have to waited for 70-80 % of sugar to melt ,then u can stir it. I burnt caramel many times ,my mistake was high temperature. And I too thought I would use thermometer, but I dont use it now
@phillyb8347
3 жыл бұрын
Use a sterilised copper pan and cook on low till light amber. When you take off the heat it will continue to cook. If it's going too dark put the base of the pan in some cold water.
@sofiyaserj2553
3 жыл бұрын
Waiting for your 1 million subscribers...you actually deserve 20 millions ...😍😍😍
@jwddwj9
3 жыл бұрын
By far the best utensil drops in the biz
@KlingonGamerYT
3 жыл бұрын
makes the ones i made for the Grand Hotel in Jersey years ago look like crap lol very cool way of making one Bruno
@David_P132
3 жыл бұрын
It is good isn't it? Only problem might be getting it out of those wretched bundt pans in one piece.
@crazywomancreek1
3 жыл бұрын
This guy makes water look amazing. Love this channel. I'm crying just looking at this tatin!
@marcmoore6730
3 жыл бұрын
I would love an opportunity to work for this culinary heavyweight. Absolutely brilliant!
@witnessazir5693
3 жыл бұрын
For even more entertaining taste, test out putting a little spice into the caramel. I found Cayenne to work perfect, as they give that nice heat to break and balance the very sweet and juicy caramel. Also its a special surprise on the pallet as the heat only comes few seconds after the bite is taken. Serving with vanilla ice, some fresh fruit, strawberrys work best in my experience, and then another special twist, some fresh basil. The pure fragrance of the composition will blow you away, not to meantion having each component toghether in a single bite. Pure sweet caramel, with that apple tart, some smooth vanilla ice broken up by the freshness of basil with strawberries and then a subtle heat on the aftertaste. It is unrivaled in my experience. My favourite dessert to this day
@cher128bx
2 жыл бұрын
Simply the best chef on YT. We're proud of you too Bruno.
@celinalam228
3 жыл бұрын
Chef Bruno deserve more than a million subscribers :)
@generalkenobi7232
3 жыл бұрын
i'm a straight man and somehow this intro impregnated me
@clarisseakora5954
3 жыл бұрын
C'est une bonne idée, j'adore ça ! Dans le moule en forme de fleur change tout ainsi que les multiples cuisson ! Je valide
@Hunggapgiay929
3 жыл бұрын
dear bruno you you are a great cook Are you interested in Turkish cuisine? if yes i will wait
@jaykeyz9094
3 жыл бұрын
Oh my gosh. When I saw the title I was like finally I can make one of Brunos recipes......then shit, you turned it into a $50 Michelin looking gourmet desert.
@Rito.94
3 жыл бұрын
When I grow up I hope to be exactly like Bruno is with that great smile
@elahehatami3447
3 жыл бұрын
I just wanna say WOW 👏 Incredible and gorgeous dessert 🍨 Thanks for sharing Chef👨🍳
@xxzzxzxxz
3 жыл бұрын
You are the best bro!! Hi from Guayaquil- Ecuador, come here!!!!
@stephanienuce7711
3 жыл бұрын
Please write a full color huge cookbook! I will be your first purchaser!
@jillibear
3 жыл бұрын
Looks so fancy. And I love apple desserts!!! Very beautiful for holidays
@bkr323
3 жыл бұрын
That looks magnificent. I know if I tried it, it would all stick and come apart when I would try to unmold.
@atiranedjah5359
3 жыл бұрын
We are proud of you too Bruno!!! Votre tarte tatin est magnifique. We salute your art from Edinburgh, Scotland.
@sadsong4841
3 жыл бұрын
Fabulous like you said
@krystianzajda
3 жыл бұрын
That looks great have to make it!
@Zipfei_Kloatscher
3 жыл бұрын
One man show is the best. 😄👍🏼
@yomango35
3 жыл бұрын
Wow....Je suis impressionner!!!! Superbe la tarte Tatin!!!! Merci bruno. C'est la classe!!!!!
@andrelemoine1815
3 ай бұрын
De toute beauté!
@Sparklfoot
3 жыл бұрын
I can hardly imagine anything better to do with some apples.
@meeky0420
3 жыл бұрын
Where have you been all my life! Subscribed immediately! Can’t wait to watch more and make a few things!
@gaia35
3 жыл бұрын
your English is really good. I find that when you speak french your tone is very similar to when you speak English. I was born in Quebec and live in Ontario and when I switch from English to french, I feel like my tone changes a lot. Also wonderful recipe, seems delicious!
@digonmigon6588
3 жыл бұрын
the way to taste it is to meet Bruno! cause the way he cook is Amazing!
@PMAngst
3 жыл бұрын
How can he make everything soooo perfect????!!!!
@WhoFramedMSG
3 жыл бұрын
This is one of the coolest ones I've seen.
@benotyourboss
3 жыл бұрын
Hey Bruno, great vid! If I use small forms how long do they need to bake? kind regards!
@crazywomancreek1
3 жыл бұрын
I can't get my tarte tatin out of the pan. First of all, my spiral pan is smaller. I was so excited to make this that when I poured the caramel into the pan, I didn't realize that it was too much much and I couldn't begin to build it properly. After cooking, I let it cool overnight in the fridge, I boiled water and let the pan sit in it. I don't have a blow torch! Now it's not coming out! LOL!!!
@yusefkhan1752
3 жыл бұрын
Sending my thoughts and well wishes to the people of France.
@oumakathapurmal4405
3 жыл бұрын
Bruno vous pouvez etre très fiers de vous. Vos créations culinaires sont de vrais chef-d'oeuvres...
@intercepte
3 жыл бұрын
c'est des spécialités francaise c'est pas ses création culinaires...
@oumakathapurmal4405
3 жыл бұрын
@@intercepte Je vis en France, je sais que cette tarte est française mais je suis sûre que les soeurs Tatin Caroline et Stéphanie auraient aimé goûter la version élégante et raffinée de ce dessert mythique préparé par chef Bruno Albouze. Bravo Monsieur...
@intercepte
3 жыл бұрын
@@oumakathapurmal4405 mdr ta jamais cuisiné de ta vie ou quoi ? y a rien de mythique c'est le truc le plus facile au monde a faire faut arrêter d'allez au resto... ça sert a quoi d'avoir une cuisine si tu ne sais même pas t'en servir pour un truc aussi simple...
@MindbodyMedic
3 жыл бұрын
Bruno spoon drop > salt bae salt elbow trick
@akainuist
3 жыл бұрын
J'ai fait la recette le week-end dernier avec les pommes de mon jardin c'était excellent.
@nasrulannashr
2 жыл бұрын
I click bcoz how beautiful the tarte tan he made
@fumastes
3 жыл бұрын
we missed the surprise face you make when you take a bite of your creation. cheers!
@SuzanneBaruch
3 жыл бұрын
*WOW.* That's a work of art!
@fatyyadam3289
3 жыл бұрын
Magnifique.♡Très bonne recette Merci
@seanmartinez8415
3 жыл бұрын
Such a great idea to use the bundt mold! Why didn't I think of that?
@shahrzadghaznavi4950
3 жыл бұрын
Wish I could like it multiple times👍
@imeldaancheta4553
3 жыл бұрын
😱 I would have a slice or two of that with vanilla ice cream pleaseeeee....
@danielplus1121
3 жыл бұрын
Gracias
@ioanamohea6926
3 жыл бұрын
Bravo Chef. Je me suis commandé ce moule magnifique pour essayer votre recette. J'ai hâte de découvrir le résultat et le goût 🙏😍
@ELEKTRARE
3 жыл бұрын
Bruno tu es talentueux et trop beau mec waaaaaouh si je pouvais te goûter à l’instant 🥰 bisous de France 🇫🇷
@asmolbean9300
3 жыл бұрын
You're so chaotic I love it
@FilusGastronomia
3 жыл бұрын
😋 I have a small cooking channel. If you can support me by subscribing to the channel. 🙏🙏
@adam3d851
3 жыл бұрын
My kitchen looks like a warzone every time I try to make one of Bruno's recipes.
@KosTomas
9 ай бұрын
Absolutely amazing 👏
@amenijmour4658
3 жыл бұрын
Sublime With Love from Tunisia
@samlean6603
3 жыл бұрын
Chef you would help me a lot telling me which model of spray gun and compressor do you use in the video of lemon and peach inspired by Cedric Grolet. I’m going crazy trying to find something good for cocoa butter colors to use at home. Thank you so much! you are great mate, you are a great inspiration for me! 😉
@aveesharma8762
3 жыл бұрын
awesome as always
@monjizaccaria6665
3 жыл бұрын
La plus belle Tatin ever
@francescosetragno7601
3 жыл бұрын
If I use a regular circular mold, what size should I choose?
@vanjagruntar5847
3 жыл бұрын
Bruno is just ona another level...
@profchaos9001
3 жыл бұрын
Can you make some recipe with chestnuts that we are in season and i gathered several kilos of them, please? 🌰 🌰
@tomf3150
3 жыл бұрын
Yes ! I'd love some Marrons glacés :D
@trapezius77
3 жыл бұрын
You know, you can make the same thing but with chestnuts instead of apples. Actually, do a 50-50 mix of apples and chestnuts, that would be the best!
@LesSecretsdeCaren
3 жыл бұрын
wow! the most beautiful tatin! thank you!!
@dalilamedigcreations
3 жыл бұрын
Where can I find the ingredients please 🙏🙏🙏🙏🙏
@baptistefoulquier1237
3 жыл бұрын
J'avoue c'est une tatin d'un autre niveau, bravo
@intercepte
3 жыл бұрын
bof si tu la fait tu vera que tu peux ajouté des truc dedans qui va la rendre uniquement bon
@noellaq8056
3 жыл бұрын
Incredible. Thank you, Bruno!
@DarthTanka
3 жыл бұрын
I'm curious, I've often seen the advice of never stirring the sugar while doing caramel à sec, but you did stir your sugar and it came out perfectly, how come? Have I been lied to all this time?
@boyos1391
3 жыл бұрын
because he added sugar gradually
@luniqueabs
3 жыл бұрын
I don't know about caramel à sec, but when you make a syrup, if you stir, the water evaporate and you finish with... sugar... and caramel when the sugar heat up more. With caramel à sec, there is no water, so if you stir, you just hamornize the heat.
@jaaj18
3 жыл бұрын
Sugar with no water can be stirred.
@ohsohologramic
3 жыл бұрын
Mine came out...terribly. We burned the caramel, over-poached the apples and tried to use a pie crust for the bottom that just crumbled instantly! We also couldn't really get it out of the mold. We will try again someday I'm sure but our first attempt was definitely Nailed It worthy.
@zergon68
3 жыл бұрын
Je vais définitivement reproduire cette merveille.
@user-hv9wh5vv6p
3 жыл бұрын
Oh my God this looks so delicious
@ambrenna
3 жыл бұрын
Bruno - where can we buy your t-shirts? With love from Melbourne!!! Your the real deal!!!!
@BrunoAlbouze
3 жыл бұрын
Thank you! Merch are popping up down bellow description box ☺️
@ambrenna
3 жыл бұрын
@@BrunoAlbouze Awesome good to know. We are your no. 1 Australian fans - once this virus is over you need to come down here to Melbourne - the food capital of Australia!
@ambrenna
3 жыл бұрын
Also, you need a t-shirt that says "the real deal!" Also, we have a request for you to make Lamingtons.
@johnjperricone7856
2 жыл бұрын
Unbelievable. You are a madman.
@HadrienCoadour
3 жыл бұрын
Wow, wow, wow, wow, wow,... Thank you, Bruno!
@crivensro
3 жыл бұрын
Wow! How creativ and delicious! I have the bundt mold you used and I will do this recipe! Thank you so much for constantly inspiring us! On peut utiliser des reinettes ou des boskops ou est-ce mieux d'utiliser des granny smith? Et avez-vous beurré le moule au-dessus du caramel ou le beurre dans le sablé breton suffit-il pour bien démouler?
@fatfa5933
3 жыл бұрын
Heeee j'aime trop l'introduction 👍👍👍👍👍
@eduardoleyvagarcia6717
3 жыл бұрын
Eres un gran chef Bruno!!!
@lisa74734
3 жыл бұрын
Complimenti lo provato oggi molto deliziosa 😋😋 grazie
@errayfathi4122
3 жыл бұрын
BRUNO, BRUNO, BRUNO C'EST magnifique, qu'elle forme géniale. Mais tu nous oublie les francophones. Un peu plus de français. Merci beaucoup 👍🌴🇹🇳
@ngel-ast6756
3 жыл бұрын
Bruno i would like to taste this sweet from your hands making😀😊😉
@hefner1322
3 жыл бұрын
can you make a dessert with quinces?
@swisski
3 жыл бұрын
Make a Tarte Tatin from quince - its awesome - lightly poach quince quarters in simple syrup possibly perfumed with a little cardamom if you like, and lay them rounded side down in the caramel, top with pastry and bake.
@lunasun666
3 жыл бұрын
ohh oui i love tart tatin so so much!! and your is the art of tart tatin!! ❤️️❤️️❤️️
@HeyBoz-04
3 жыл бұрын
Er. Mah. Gerd. Thank GOD my CSA has apples this weekend.
@zenith110
3 жыл бұрын
What do you do, or what *can* one do, with the dough scraps? Merci toujours chef! Some of my family lives near Toulon at Seyne-Sur-Mer, always a trip to visit and polish my french!
@luniqueabs
3 жыл бұрын
You can make small "sablé breton" with cookie cutter
@andreapeli8347
3 жыл бұрын
Chapeau , chef Bruno tres bien faite, cette tarte tatin mais je estime tres embetant utilise un chalumeau pour la demoulee. Peut 'ont la faire dans un autre moule? Un bonjour de l italie a bientot et a la prochaine recette
@snicksnack7244
3 жыл бұрын
Gorgeous! Another masterpiece from Bruno!
@smartbanter
3 жыл бұрын
Thank you for this beautiful video and beautiful Tarte Tatin!
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