Apple & Armagnac Phyllo Pie 🇫🇷🇺🇸-Bruno Albouze

[@moolieporchers7629]

some years ago my wife was watching a program about Normandy , and she called me over to watch this elderly woman roll out tissue paper thin pastry on a large refectory table and make this apple and armagnac tart and I have been trying to find that recipe for YEARS. THANK YOU , this is like xmas and birthday in one , for me, today. I am just so owowowowowow right now.

[@himeljafar2806]

I am an apprentice in a restaurant in Normandie, France. Last year I was nominated to perticipate the best apprentice competition in Normandy but I did not do it. But next year I will perticipate the best Apprentice Competition and The Top Chef France. I always come in this channel. Sir Bruzo you are one of the best. I always come to your channel to learn from you. Even I have searched your Bio and wanted to know about you. I am not french but France is like my home. This country gave me so many things. And I want to be a Three Michelin Star Chef before 30 years old. Thanks sir for your channel. I learned so many things from you. And I will continue. Thank You again.

[@mistery00t29]

But who cares who you are and what you are doing

[@edwinakemp8554]

Alex1661 alex. Ah. so far, 58 people! 😂😂😂

[@elia1789]

@@mistery00t29 he expressed his appreciation. What is ur problem??

[@damokt]

@@elia1789 He could have done that without making a blog post.

[@himeljafar2806]

@@mistery00t29 Nobody cares? So what? Why you watch Bruzo's channel? Do you know Bruno's bio? He was an apprentice in Bordeaux, France. He is now a Chef but he started from the bottom,. Even Gordon Ramsy worked as an apprentice in France. He is a Star but he came here in France to learn. I am doing the same thing like him. Started from the bottom. I love cooking and it's my passion. I don't watch videos for pleasure, I watch them to learn. If you ever went to a culinary school then you will realised how important is cooking for someone. How important a Michelin star means to a Chef. Its not easy to work 15/16 hours a day, non stop even in weekends and off days, Christmas and all other holidays. Its all about passion not money. I hope you understand otherwise...... God knows

[@massabielle2821]

Just listening to you speak that liquid French, makes this divine pastry even more magnifique! Merci, Bruno! 👨🏼‍🎨

[@nichcandor]

I can't speak French but I just know he was saying cooler things in the French version

[@jl-5188]

"cooler"? He said when something is so delicious, what do you say? "Shut your yap" is roughly "Ferme ta gueule"

[@traneanadavenport1041]

😂😂❤❤❤

[@vivianepilou2211]

And ... happy belated Birthday Chef, wishing you all the very best for the next 50 years.May all your dreams come true!

[@chanhenry34]

Years ago I have seen an old Italian lady making this dough on video and I was so stunnrd by it. Now I have the chance to revieve this technique witjh a clear introduction. Many thanks.. Merci beaucoupe

[@johnnyCheeseburger]

I love this in both languages. It makes me think my 6 years of high school French wasn't totally useless. Amazing work as always, chef Bruno!

[@estrellawundsch2734]

Wow! It is always a big pleasure to see you working in the kitchen and giving us those delicious dessert and savory plates to enjoy. Thank you and blessings.

[@mhermarckarakouzian8899]

J'ai tellement aimé cette format 😍😍😍!!! SVP en faites plus! C'est parfait pour ceux qui veulent pratiquer leur français, comme moi.

[@brizio5189]

Quand quelque chose est trop bon et que vous nous le donné avec autant de bonheur je dis merci, merci de l'avoir fait en français aussi

[@vivianepilou2211]

I confirm, this pastry is outstanding. I have made a more simple version with purchased filo and only apples, and probably half the quantity of Armagnac and it was a huge success. I had discovered the pastry in the Carnets de Julie. Seing you making the filo dough makes me think of Strudel dough. Same stretching technique. Merci for presenting all those French culinary delights for the rest of the world to enjoy. You are a great ambassador !

[@BrunoAlbouze]

Thank you!.. Indeed, phyllo (Greek), Strudel (Austria) and Tourtière (France) have similarities and are used different purpose but pretty close.. Wondering again if Julius Caesar's cooks were the genius behind the first one ever made 🤗

[@elricdemelnibone5241]

"Quand quelque chose est trop bon, qu'est-ce qu'on fait? On ferme sa gueule!" S'il fallait une preuve que Bruno est français, la voici. ^^

[@pietbliksem]

I am once again in awe. I was feeling proud of my home-made phyllo and strudel pastry? Chef Bruno sets the bar higher again and I have a new mountain to jump over...

[@ouichtan]

I just wish everyone could speak French...that guy is hilarious whenever he speaks French

[@regand7830]

Tu a raison....il est amusent!

[@Maimitti]

@@regand7830 et aussi "succulent" !

[@xio3857]

ça

[@regand7830]

@@Maimitti : LOL!!!! Zing!!

[@assia5463]

whenever he speaks English as well!!

[@miasounirvana385]

Hands down Bruno you're the real deal in every language ♥ God bless you

[@p.c.7184]

Alors là immense respect chef pour faire cette pâte vous même ! Mille fois bravo pour la technique et le tour de main, quel chef !

[@vincentlamarque5777]

Ok, cette pâte maison, j'étais pas prêt... Incroyable niveau.

[@fatima-ub5jg]

I'm Moroccan who live in USA ,so I understand every word you said in both languages. I love the new way in this video. Bon travail

[@hervedupont6955]

Depuis combien de temps vivez-vous aux USA?

[@rafaelmartinvannostrand2084]

I'm just some amateur cook that likes cooking a lot. I'm not even remotely close to do something like that, but I kind of know how difficult it is. Watching how it's done it's really a treat. Thanks a lot

[@ghadayousef2857]

Bruno I have another thing to tell you You are very honest in making the recipes You don’t skip any step Even when you prepared the apples, you cut them the final size after soaking not before , and this is new for most of us Thank you from Tbilisi, Georgia

[@leilaabdellah6843]

Vraiment incroyable mais vrais j'adore votre manière de préparer les repas merci bcp chef

[@Punchabearinnamouf]

I've never seen anything like that dough stretching, that's amazing!

[@anitadovand1332]

Version française et anglais, j'adore, j'espère que vous continuerez, merci bisous de Nouvelle Caledonie 💜🇫🇷💚

[@SheWhoComesAtNight]

Thank you for creating this video in two languages (French and English). It is a dynamic learning experience for me. 🥧 👩🏼‍🍳

[@kerwynbrat5771]

Put your hands under the table cloth and using the backs of your hands pull the dough out! That's how a lovely 90 year old Armenian lady taught me how to make Phyllo. I still make it that way, 70 years later.

[@mexusH]

I love when Bruno makes his videos in French. I’ve been studying French as a hobby for 7 years now. These kinds of videos are a real treat for me since I love both. Merci beaucoup Bruno! C’est toujours un plaisir regarder tes vidéos dans ton langue maternelle. Vous avez appris mon langue et je voudrais apprendrai la votre. Désolé si je fait des erreurs grammaire 🇫🇷🇺🇸

[@samirabadour2001]

Chef, je vous remercie infiniment pour la traduction en français. Merci pour toutes vos recettes absolument délicieuses et bien détaillées, impossible de rater. L'humour en plus, j'adore. 👍🏼

[@famousjamous2006]

Love love love the bilingual video. I’m from Canada - not quite fluent in French but definitely picked up about 70% of the French. Do more like this!

[@katalinaj3450]

Most interesting on how you unfold that phyllo dough! WOW~ Looks delicious! Thank you for sharing the skill.

[@stephenkormanyos766]

So my mother was French. She made the Far Breton and La Torutière Landaise with Italian plums she dried that she called “preuneaux” and phyllo dough from our Greek neighbors at Christmas-I never knew the fruit was prunes when I was growing up-nor did I appreciate the miracle of her cooking until I learned better. I’m not a great cook like my mom but you’ve inspired me to try-Ça cartonne mec ! Merci de m’avoir aidé à me sentir plus à l’aise en parlant français !

[@sophien5416]

Thank you for speaking both French and English in this video, Bruno 🙏 The french culture is so inspiring and the people have given the world much excellence in their crafts. It is good to share the language as I am learning and love your videos.

[@Supersamazing]

Merci pour le super vidéo, ça fait toujours chaud au coeur d'entendre un top vidéo en français :). Première fois que j'entend parler de cette tourtière, vraiment loin de la tourtière québécoise!!!

[@keffylion1447]

I can't believe I actually like a French chef!!!

[@jp1892]

I confirm this is the best regional pastry in the world, I'm from the South-Ouest 🥰I prefer with apple filling though. My mother made a business out of it for years

[@Sackeys]

J'adore cet homme, sa cuisine, son humour, son charisme, et ses mimiques.

[@richardwillis5033]

This is amazing! I have always wanted to make phyllo dough from scratch. Looks incredibly delicious.

[@jeanlucmaerel3229]

Merci pour cette vidéo en français, continué SVP, nous sommes nombreux à vous regarder.

[@minakatoozi2703]

Bruno , you are the greatest Chef in the World , you don't cook , you do magic , Chapeau Chef

[@jeanlucmaerel3229]

Merci pour cette superbe vidéo en français, , très agréable

[@stephenkormanyos766]

D’accord c’est très magnifique ! Merci en plus de parler en français !

[@giontesla2311]

Bruno, meilleur patissier dans l’internet. Je suis un fan dall’Italia. Bravo Brunooo!!!

[@Lxxx74]

Wow what a gorgeous pie! I’ve never seen one like it before

[@Laura-jq5rk]

I appreciate so much that you speak both English and French instructions! I can’t do that from English to Spanish. Sad :(. I want to do this very much. Thank you for making these recipes fun and simple to do!

[@yamatonoryuujin4871]

3:10 I like how he went from Smiling to completely serious almost like he blacked out and asked himself “A lot of people won’t be doing this what am I doing?...Well at least some people can get inspired.” I love this guy content is great keep going.

[@AlysiasArtStudio]

The most romantic I’ve ever watched 🥰 captivating! Thank you for sharing your knowledge and art Chef

[@soussouestla7397]

Merci pour cette version française !

[@desleykakoulidisgallaway3382]

Bruno you’re a master- can’t believe you did that- it’s extraordinary- I would love to taste this- I always love it when chefs eat it at the end. It’s one of the best parts

[@chefmayi70]

This is absolutely out of hand! So impressive. I would love to see a handful of just random at-home-cooks try to accomplish this dish lol.

[@damokt]

Yeah, making that puff pastry from scratch is very challenging and a lot of work.

[@chefmayi70]

@@damokt yes. it looks like detail oriented work

[@Momzie808]

It kinda reminds me of a strudel at least the dough does anyway, love the fact that you soak the apples, I need to really try that next time!

[@chefmayi70]

it does look like a strudel, although extremely delicate 😊

[@SzalonyKucharz]

The stretching technique is basically the same, the filling is also similar. The only thing that separates this and a strudel is the shape. As the name suggests, strudel's layers are rolled, in effect wrapping the filling, so a cross-cut piece of strudel resembles a whirlpool.

[@chefmayi70]

@@SzalonyKucharz nice. The results speak for themselves.

[@mallowmarshall1342]

Enfin une vidéo en français !! Merci, ça à l'air délicieux comme d'habitude 😊

[@mariadolorestudo5041]

Me encantan las recetas que haces!! Y esta en particular porque la has explicado en los dos idiomas, no se inglés pero si francés y así es más fácil seguirte. Gracias desde España , un saludo 👋

[@leatracy4510]

Merci pour l'explication en français et votre humour 😁🤗

[@snifferdogxsnifferdogx5977]

It's basically the pastry for Austrian Apfelstrudel. There are many ways of stretching it out. One of them is to hold the pastry over your knuckles and go around the margins stretching it that way. Either way, it's an awesome pastry to use for many desserts as it comes out so flaky and leafy.

[@tnguyen5820]

Oh que c'est bon ! Mon Chef , vos recettes sont magnifiques. Vous êtes mon Chef pour toujours.

[@wk5020]

Culinary mastery. Merci Chef.

[@batman_outoftown]

Я просто готова заплакать от этой шикарности

[@jaxongrant1]

This looks like one of your best yet.

[@rigilchrist]

haha. I LOVE that you did this in both languages as it helps improve my French. :)

[@eski8048]

This dough reminded me 'Katmer' one Turkish dessert. I hope to see you baking 'Katmer'.

[@supra2zgte]

Génial, c’est un truc de fou , magnifique

[@roxannelumawag4050]

You never failed to amaze me...your such a talented man..from Philippines with ❤️

[@celinescuisine259]

Je suis des Landes ( maintenant j habite à 45 minutes de San Diego small world) et j espère refaire cette recette un jour. Magnifique travail. C est vrai que c est l un des meilleurs desserts quand bien frais ( le lendemain c est pas aussi bon) et bien fait .. i can’t wait! Ah j espère faire la recette de votre pâte en croûte un jour. Bien à vous... et bonne pluie elle arrive demain pour pas mal de jours ...

[@VITAEVOCE]

C‘est divine comme tous les recettes merveilleux de toi cher Bruno !!!!!

[@maggieonsecurity]

I LOVE when you speak both French and English (with both instructions). I have been a longtime loyal fan because your cooking and baking is so delicious! But I have begun learning French recently, so its a bonus for me to watch your bilingual videos. Merci! 🌟

[@francescopisu986]

Fantastico ...unico ...ineguagliabile ....il più bravo al mondo !

[@yolandacuevas751]

I don’t understand French either, but you are so much fun and I truly loved this recipe. ❤️

[@gulipek2007]

This recipe looks heavenly. I will definitely give it a try. Thanks Bruno! You are awesome as always.

[@laurenceadelinedelphinegas6850]

Thanks for this recipe. I can vouch this is the authentic way to make 'Pastis gascon'. I baked it for my birthday recently and this will proudly join my repertoire. However I must confess I skipped the dough making process as unfortunately my kitchen table would be too small to spread it as thin as I'd like. I used ready-made filo pastry but followed the recipe to the letter aside from that. It was already completely oh la la.

[@gabak1292]

Like the Austrian Strudel ! You have to make the dough when you are angry , a great workout! 😁 I will definitely try this! Dough, prunes and Apples mmhh😋😋😋🥰

[@lapanthererose6472]

Je n’y croyais pas mais il l’a fait. Quel bonheur de pouvoir tout comprendre quand on ne maîtrise pas bien l’anglais. Je suis sûre que d’autres apprécieront. Merci Bruno. La même chose au prochain numéro ? 😄😄😄😄😄

[@jobond3317]

I would love to try this. Yum. You make it looks so simple. Made phyllopsstry hard to do

[@ghadayousef2857]

Bruno, you must be one of the judges in Masterchef program , Not one of them, you must be the most important one and the manager of them all. Even this show doesn’t give you your right. This is my opinion, But Bruno, I have one question Who is the lucky one who had the chance to eat a piece from what’s left from the pie you made in this video ?

[@ghadayousef2857]

Sorry Bruno I forgot to write from where I am following you Greetings from Tbilisi, Georgia

[@damokt]

The camera man, of course.

[@princesse523]

@@damokt I think Bruno is the cameraman too 😄

[@jacklennon1035]

Merci Bruno, Je suis American mais j'étudie Fraçais pour une an dans école, et j'aime bien vos vidéos!

[@frederika68]

Superbe, et toite les recettes que vous presentez sont tres pro, je comprend que vous avez etudiez dans de grande maison ou avez de tres bon contact, au plaisir de vous croisez a st antonin ou bien pereslavl-Zalesskiy en russie

[@jacklennon1035]

@Edna Turner You know, For a while I felt like I lived in some dystopian nightmare Where, sort of, everything, and everyone, I cared about Was reappropriated by some kind of wimp Stalinist, super-bougie, fake populist, two dates to the prom, snake oil salesman, prosumer, alternate reality. And it was using my life, and my people, and my love to convince the world about how real it was. Give it comfort that it’s having an authentic experience. But it’s not “for real. It knows it’s not for real. That’s why it has time to tinker with it. Like gremlins, they wish it actually was what they believe is some desirable or attainable representation of reality, so they just assemble it to appear to be. Like perverted workshop elves. I probably do the same thing, but I’m not jazzed about it. But, what I’m saying is, it’s not about material-material stuff, proving that car is real, or my hand is real. It’s taking abstract things, emotions, experiences, and throwing down some smoke bombs and a strobe light, and telling me they’re real or made, and owned by somebody, IE this guy, and Dr. Lifestyle-Coach-Party-Dad’s got my two tickets to paradise. You know, you got pick from some “stupid list/endless feeling choice buffet” of what people can relate to, but the options have become more real than whatever’s going on with the person choosing them. And I’m off menu. I can’t do anything about it. Do you know what I mean? These choices are meaningless to me. It’s like, we have all the most yellow breads and cheeses for your soul’s vegetarian diet. And, yeah, I know, it’s not a new idea or anything: commercials, advertisement. Blah blah. Kill your TV. Facebook. Obama. But, do we really need to do this to EACH other now? Like existential entrepreneurial sociopaths? Have we ran out of so many worlds to conquer that now we just take turns brain-colonizing each other? I mean, is there any other way, because I feel really gross about it? You know, just anyway besides re-ordering a bunch of other people’s memories and then sending them back some VIP invitation to their own life? Or just selling some new extra steps for validation by generating buyer’s remorse and then absolving it for dollars, and thenbeing a baby about it while getting paid. Sounds kind of demoralizing, right. Might make it easy to buddy with the darkness if I was that demoralized. Might make it rational. Pragmatic. Responsible. Gremlins, they hate when your kisses blow one at a time. You know, because they’ve “accepted” that you got to be like that. Think like that. Like it’s some kind of mature adult compromise, but I don’t know, that kind of vaudeville parlor trick is like they read the Wikipedia for The Prince and just grew their bangs out. Made the world their dad, and make a diamond waiting on their allowance. All pouty, punching the clock at the Realness Factory. How come they don’t have that level of cynicism or blow my brains out at the dinner table-contrarian table talk for their own Keebler life-vomit. Because they hate when kisses blow one at a time because it doesn’t say anything about a systemized world. It just says something about their life. About your life. Who gets to decide the way the world works? Some idea? Or one at a time? Or some idea made by a few jerk-off’s one at a time? These guys, they want to get paid to slip in their idea every time you could do your one at a time. Imply you’re one at a time is meaningless because it’s one at a time, and then ask for a dollar, so you can feel good about the choice they took away from you because that’s just the way the world works because they’re your witness. Yeah, you’re going to need a sweet release if you really believe that you’re just supposed to eat it. For breakfast. Everyday. That you can only choose between total anonymity and total witness. Or, I don’t know, you could just love somebody. Or know somebody. Directly. And push out all the little jaded teenage-grown up gremlins trying to cram their paycheck into all the social space that’s yet to be monetized into a theme park. You know, and they can give me People Points every time they get another bit of my space, so I can get my mohawk pierced or whatever. Botox my dog. But I’m not into the trade-off, it’s not a reward for me, and I worry I have to do it to be able to work. Not in a “I don’t want to be an adult, I wish I could just escape it all and be a baby again” kind of way, but in a “am I going to have to act like this to another person to be able to survive” kind of way. Because if I do, I’m just doing time on another planet. A teenage planet. And that planet’s got to decide to grow up again, or it’s just going to end up hiring some really crazy Skynet meets Mussolini father figure with no body hair. Like: “I can wear whatever I want but I got tazed and lobotomized for walking too fast at the people store. And now I have to fire the t shirt cannon at the book burning inside my 1000 year mind-prison or the banks going to take my baby’s avatar.” And yeah, I would be a gloomy, everything’s kind of B.S. , so whatever I’m just making it, elitist underdog, grown-up teenager too if I believed any of that stuff. But I don’t. I don’t believe any of that stuff. I’m not convicted about it you know. I don’t see why that’s any more rational than saying I want to be a human. A variable. A human variable. On a teenage planet. Really, I just don’t want to be some nostalgia raffling stooge for the googlable authoritarian capitalist nightmare future that might not happen, but, you know, maybe I am Maybe we all are. I don’t know, am I trying to sell you something right now? I don’t even know anymore, but I’m going to keep trying to figure it out.

[@jacklennon1035]

@Edna Turner You know, For a while I felt like I lived in some dystopian nightmare Where, sort of, everything, and everyone, I cared about Was reappropriated by some kind of wimp Stalinist, super-bougie, fake populist, two dates to the prom, snake oil salesman, prosumer, alternate reality. And it was using my life, and my people, and my love to convince the world about how real it was. Give it comfort that it’s having an authentic experience. But it’s not “for real. It knows it’s not for real. That’s why it has time to tinker with it. Like gremlins, they wish it actually was what they believe is some desirable or attainable representation of reality, so they just assemble it to appear to be. Like perverted workshop elves. I probably do the same thing, but I’m not jazzed about it. But, what I’m saying is, it’s not about material-material stuff, proving that car is real, or my hand is real. It’s taking abstract things, emotions, experiences, and throwing down some smoke bombs and a strobe light, and telling me they’re real or made, and owned by somebody, IE this guy, and Dr. Lifestyle-Coach-Party-Dad’s got my two tickets to paradise. You know, you got pick from some “stupid list/endless feeling choice buffet” of what people can relate to, but the options have become more real than whatever’s going on with the person choosing them. And I’m off menu. I can’t do anything about it. Do you know what I mean? These choices are meaningless to me. It’s like, we have all the most yellow breads and cheeses for your soul’s vegetarian diet. And, yeah, I know, it’s not a new idea or anything: commercials, advertisement. Blah blah. Kill your TV. Facebook. Obama. But, do we really need to do this to EACH other now? Like existential entrepreneurial sociopaths? Have we ran out of so many worlds to conquer that now we just take turns brain-colonizing each other? I mean, is there any other way, because I feel really gross about it? You know, just anyway besides re-ordering a bunch of other people’s memories and then sending them back some VIP invitation to their own life? Or just selling some new extra steps for validation by generating buyer’s remorse and then absolving it for dollars, and thenbeing a baby about it while getting paid. Sounds kind of demoralizing, right. Might make it easy to buddy with the darkness if I was that demoralized. Might make it rational. Pragmatic. Responsible. Gremlins, they hate when your kisses blow one at a time. You know, because they’ve “accepted” that you got to be like that. Think like that. Like it’s some kind of mature adult compromise, but I don’t know, that kind of vaudeville parlor trick is like they read the Wikipedia for The Prince and just grew their bangs out. Made the world their dad, and make a diamond waiting on their allowance. All pouty, punching the clock at the Realness Factory. How come they don’t have that level of cynicism or blow my brains out at the dinner table-contrarian table talk for their own Keebler life-vomit. Because they hate when kisses blow one at a time because it doesn’t say anything about a systemized world. It just says something about their life. About your life. Who gets to decide the way the world works? Some idea? Or one at a time? Or some idea made by a few jerk-off’s one at a time? These guys, they want to get paid to slip in their idea every time you could do your one at a time. Imply you’re one at a time is meaningless because it’s one at a time, and then ask for a dollar, so you can feel good about the choice they took away from you because that’s just the way the world works because they’re your witness. Yeah, you’re going to need a sweet release if you really believe that you’re just supposed to eat it. For breakfast. Everyday. That you can only choose between total anonymity and total witness. Or, I don’t know, you could just love somebody. Or know somebody. Directly. And push out all the little jaded teenage-grown up gremlins trying to cram their paycheck into all the social space that’s yet to be monetized into a theme park. You know, and they can give me People Points every time they get another bit of my space, so I can get my mohawk pierced or whatever. Botox my dog. But I’m not into the trade-off, it’s not a reward for me, and I worry I have to do it to be able to work. Not in a “I don’t want to be an adult, I wish I could just escape it all and be a baby again” kind of way, but in a “am I going to have to act like this to another person to be able to survive” kind of way. Because if I do, I’m just doing time on another planet. A teenage planet. And that planet’s got to decide to grow up again, or it’s just going to end up hiring some really crazy Skynet meets Mussolini father figure with no body hair. Like: “I can wear whatever I want but I got tazed and lobotomized for walking too fast at the people store. And now I have to fire the t shirt cannon at the book burning inside my 1000 year mind-prison or the banks going to take my baby’s avatar.” And yeah, I would be a gloomy, everything’s kind of B.S. , so whatever I’m just making it, elitist underdog, grown-up teenager too if I believed any of that stuff. But I don’t. I don’t believe any of that stuff. I’m not convicted about it you know. I don’t see why that’s any more rational than saying I want to be a human. A variable. A human variable. On a teenage planet. Really, I just don’t want to be some nostalgia raffling stooge for the googlable authoritarian capitalist nightmare future that might not happen, but, you know, maybe I am Maybe we all are. I don’t know, am I trying to sell you something right now? I don’t even know anymore, but I’m going to keep trying to figure it out.

[@michelle_mitch_p]

Oh my this is magnificent. I’m actually making this at the weekend but now I have a step by step video to watch at the same time xx thank you.

[@danieleprevost4248]

Ça a l air très délicieux bravo Bruno et merci pour cette video

[@edwinakemp8554]

Ok. Now you’re just showing off! 😂😂😂

[@colouredlioness2199]

Right???? 😂 ... This guy!

[@edwinakemp8554]

COLOURED LIONESS but we will forgive him. In the end, he is our culinary hero 😁

[@hamadakebbh]

😂😂🤣

[@suzanak5197]

Guess Bruno is reading comments :D thus the hand stretched philo.

[@edwinakemp8554]

suzana k who knows if he reads them or not? But I hope if he is, he is having a giggle. He knows he’s good. He knows we know he’s good...😆😆😆

[@blankiki]

Ah! Je l’adore! I’m glad I speak French , he’s really funny. A little bit of black humor, he’s got there notre chef Bruno!

[@aichasadik6351]

J adore cette recette! Le secret est la pâte!

[@BrunoAlbouze]

Oui..

[@frednatural7310]

I don't want to make it, I don't want to bake it, I just want it; and I WANT IT NOW!

[@MarkSingley]

Bruno is the only food program I watch now.

[@13c11a]

Fabulous to look at and now I am hungry at almost ten o'clock at night.

[@kenzotakahashi4283]

J'aime bien cette language alternated between Français et English. Cool 👍

[@joseperalta8295]

I got goosebumps at the end. What an episode. Bravo Bravo

[@yuhboris304]

your videos leave me speechless every time

[@ando1135]

amazing skill with making the phyllo. love apple desserts....will make this, just with store bought phyllo and im not a fan of prunes, so maybe different variety of raisins would go great lol

[@alecebeling9723]

I just had a stroke watching this because it looks so good

[@kaymgee08]

You'll probably have one after eating it - carbs and calories in excess!

[@Silent-Killer11]

Tu es magnifique Bruno ❤

[@auChevalierRed]

Toutes les vacances de mon enfance chez mes grands-parents se commençaient par une visite d'un excellent pâtissier pour une croustade avec ma grand-mère.

[@jadazahintay3573]

simply amazing chef Bruno!!

[@bistdivist1855]

Master ,Why are you so charming and funny and cute? I really love your pastry and your heart. With love from Iran.💜💜💜

[@isabellejean-marie1571]

So talented, its amazing, but I have to say your French humor cracks me up badly..... Your videos are so enjoyable, I'm addicted

[@Reaper-3000]

Bruno thanks to you people think Im a baking Magician... Merci!

[@AnaGarcia-im3bx]

Duos mio que rico se ve ese postre. Felicidades Chef Bruno

[@maimouna_cooking6363]

Enfin une vidéo en français 💖👍🏽

[@salvatorezucchetto7753]

Sérieux Bruno ! T’es juste géniale 👍🔝

[@karengray8618]

MR. BRUNO, I GOT IT, I KNOW YOU DID THAT APPLE SQUEAK FOR ME AT 2:54 BECAUSE YOU KNEW I LOVE IT, BY MY OTHER COMMENT... THANK YOU... AGAIN, I LAUGHED.. STAY SAFE DEAR MAN PROTECT YOURSELF AGAINST THE VIRUS. A WORLD WITHOUT YOU IN IT, WOULD BE A TERRIBLE LOSS, GOD BLESS! TOUR PRONONALITY IS DYNAMITE!

[@BrunoAlbouze]

I heard you ☺️

[@ram5604]

I’m Indian Chef but I love your recipe working hot pass but i love your pastry’s I want to prepare like you please can you give a recipe , if possible Chef when ever I’m watching your video then I decided to become celebrity chef like you, so I need to learn pastry’s and become a different chef You are excellent chef my favorite

[@ghyr19]

شكراً لك من القلب على القناة جدآ اعشقها

[@antoniovalentino9977]

Mmm très bonne❗️ Moi Je veux la faire aussi, ça me semble délicieuse‼️Salut dès Italie 👋🏼🙏

[@Shannonishere]

This looks delicious! 🤩🤩🤩