Apple Aumoniere Beurre Suzette - Bruno Albouze

[@jadazahintay3573]

The Best chef ever... Very creative, history-wise he knows what he is talking about, and straightforward with a sense of humor. He needs a million subscribers plus to compensate for his dedication and commitment to share his expertise. He is worthy of our subscribing.

[@rymaracabre2479]

Absolutely! I have been a fan of this guy for AGES! I'm still waiting for him to get a million subs but I bet he will do something seriously fab when he gets there.

[@JJJJ-kj3nk]

can't agree more. He is the best

[@asuraou6763]

His channel is seriously underrated... he really deserve more attention from the people...love your work man 👏👏👏

[@Anonymous-pm7jf]

This man has some serious culinary skills.

[@dimitrygornomelikov3146]

He’s okay

[@aracalbuto]

@@dimitrygornomelikov3146 don't be salty, he's a good chef and patissier, give him the credits

[@dimitrygornomelikov3146]

@@aracalbuto ew it’s you

[@MISTERMEZSSKITCHEN]

I agree he definitely 10 M subscribers

[@oguzhanekici1819]

He is world class chef hand down

[@chinmayvaidya975]

I have never seen a Chef more artistic and skillful as him.

[@cll581]

You are very skillful chef.

[@Maimitti]

ça change des simples "crêpes Suzette" - always the best versions with Bruno ! - c'est Nous qui restons "poched" ou "bouche bée" !!

[@RichardGDBaker]

Mr B - I am always in awe with your creations, but also how generous you are in sharing your skills with us all. Thank you so much. This is such a wonderful recipe to encourage your viewers to try. Again - wonderful production and editing. Cheers Bruno. Really appreciate the effort. Happy 2021.

[@Ngan.marianguyen]

“White chocolate vanilla cream”, wow. I didnt know you could whip cream with chocolate. I didnt think it’d still whip since it’d be heavy. But that double flip tho.. wow ! What a chef eh??

[@MegaCoolan]

i think is called "Ganache monté" when you whip the cream with chocolate

[@georgemoustakas4030]

The gelatin is what stablelizes it! :)

[@420yoloscopes]

Also white chocolate isn’t exactly chocolate but you can definitely incorporate stuff into whipped cream :P

[@patriciacaceres9480]

Me encantan sus recetas Chef!!! Ud acerca la alta cocina a principiantes como uno!!! Y no hay nada mas lindo que sorprender a la familia con recetas como estas...claro que al principio no salen igual pero con la practica van saliendo cada vez mejor...gracias por compartir!!! Saludos desde Chile!!!...😄

[@armineissa28]

Comme toujours délicieux et raffiné Merci chefs 😋

[@marionnette3188]

Elles ont l'air délicieuses ! Quelle bonne idée de mélanger le grand marnier avec l'eau de fleur d'oranger. J'ai hâte d'essayer.

[@peaceofcakespoc6868]

Thank you for sharing generously Chef! You’re an inspiration!

[@blahblahblah9267]

Bruno makes the best food on youtube! Such technique and skill!

[@andrenewell9483]

I think this is a perfect dessert to master. Simple yet elegant. Versatile because the crêpes can be filled with many things such as mango or pineapple. It is also of beginner to intermediate level as I don't see many advanced skills being required. And lastly the ingredients are relatively inexpensive. Je pense que je vais en faire mon plat typique. Merci beaucoup.

[@drk321]

@Will Marero Your insecurity is palpable.

[@Matilohn]

Wow, Bruno got a hater?!! His channel is growing ^^

[@-jurga-]

0:35 he fell over! It means delicious &I'm making it...😂

[@swintsdeco6109]

This man has got great culinary skills

[@olgaguadalupeortegadavalos1551]

It's a delicious dessert!! You take care of all the details like make little esthetics bags with the crepes and the strawberries ribbons!!! CONGRATULATIONS CHEF BRUNO!!!

[@rndyh77]

This would be a great Christmas dessert.

[@imawake4532]

Wait for it.....FORK DROP!!! Love it

[@MISTERMEZSSKITCHEN]

My friend look you deserve 1 million subscribers you are amazing humble and happy 😊 man you are one of the best creator on KZbin be bless you are my idol

[@ivan89pln]

You are the best pastry chef i`ve ever seen.

[@LilC1deep]

I saw a funny comment you made on a "questionable" cooking video and checked out your channel. Needless to say your presentation has made me subscribe. Thank you.

[@TrustworthyFella]

This guy rocks :D Your comment got me curious about the 'questionable' vid now though! Link or title please?

[@charleshetrick3152]

“Should I lick it?” *licks off camera*

[@Artzenflowers]

Hahaha

[@javacat8922]

I was so disappointed 😆

[@anthonybauchet6611]

Cette recette est géniale ! Ca change des crêpes que l'on fait chaque année .

[@handehoh]

О, блины! Скоро масленица!!

[@chrisvale356]

The plating!!! That’s serious! Looks amazing, thanks for sharing. I love this channel.

[@hbudiman14]

I made the white chocolate ganache and the poached orange today. Tomorrow gonna work on crepe and sauted apple

[@ZiloBalo]

I'm amazed at this man's craftsmanship, he may just be the new Jacques Pepin!

[@oliverjackson9008]

Awesome chef watching from jamaica 🇯🇲🇯🇲🇯🇲

[@oliverjackson9008]

Respect chef Bruno!

[@冰冰小土豆]

Your video gets me excited every time!!

[@TheSprunkieClub-44]

Great dish with beautiful flavors and textures 💖💖

[@CL-xc9qt]

Best cooking channel!!

[@achronolgia]

Those look beautiful!

[@mabelle334]

Ohhh!! Mon dessert preferee 💗

[@amandagriffiths8280]

Can you get a Bruno signed book at all? Crushing big time

[@laurazachary2084]

Amazing cook, and also his show makes me feel like I’m watching tv from an alternate dimension

[@DownButNotOutYet]

Afternoon Bruno, you have developed a passion to be the best, well within limits!! The baking skills are superb as well as the combining of ingredients. I have to compliment you on making these crepes, they look absolutely amazing and then the apple and orange filling, can anything taste better than this? Food food glorious food, we can only sing praises to a well prepared dish. This looks absolutely exquisite - perfect for any time of any season.

[@ps-ri2qk]

Wow, that's a dessert, simply amazing work Bruno. Interesting how deceptively easy you make it look, serious years of work skills..... Those flavors must be on another level. All we need in LA is a nice French bakery to make it :). I'm still contemplating making baguettes. Who'd thought, I've been intimidated by working with flour, yeast and water? Thanks for the excellent video!

[@soumiamoutakhaouil66]

Merci chef 👍👍👍👍👍😘

[@Maarttiin]

I truly admire your dedication

[@dianaparret1013]

Your passion is the the most sexist thing I’ve seen. You’re a delight to watch and learn from. Oh my!!!....a gift to us all to enjoy. 😉

[@dawnbelisle601]

Yes, extremely sexy! Wonder if he's married?

[@Inday_Yawa]

when he said "should i lick it?" I almost said loudly "yes daddy!"

[@alexseguin5245]

😆

[@ДмитрийПопов-г7п]

)))))))))))))))))))))))))))))))))))

[@Angel283]

I said "yes" out loud lol.

[@-Micaela.]

😭😭😂

[@szk4023]

I've been to Cordes-Sur-Ciel Bruno!

[@krizanni]

You are so good. Watching from Philippines

[@krn2487]

Your channel is a gem! 💎

[@tanyatoki7967]

🥰👍Only the truly SPECIAL.

[@aytenceylan508]

Greatings from Turkey , i like your receipes 💫

[@ahdiyehebra1274]

Magnifique 👌👌merci chef

[@msAnastazia14]

You must eat it in the end 😍😋

[@HeyBoz-04]

Didn't even need to finish the video to know I was gonna make this and like this.

[@bill_ezane6829]

Beautiful...the dish looks pretty good too. 😉😄

[@marvelcaptain4924]

Ok Bruno c'est sympa ce que tu fais mets donne-nous la recette en français s'il te plaît

[@blisswkc3344]

Thank y'all so much dearest 🌹 Y'all such an inspiration 🥰 Appreciate y'all from the bottom of my heart 💖 Be Blissful Eternally 🙏👼🌈

[@eatfetus]

This is amazing. Making this for friends and they will lose their minds.

[@MehtaptanLezzetliTatlar]

Süperrrrrr harikasın 👍

[@Ben-hw1bo]

تبرك الله عليك جميل جدا آلله يعطيك الصحة 😋😋😋😋👍👍👍👍👍👍👍👍👍👍

[@AsoSnT]

AH merci Bruno ça me rappelle les crêpes de ma grand-mère si bonnes que je m'en faisais mal au ventre !

[@gladysropero6497]

Wa Uuuu espectacular chef eres unico un saludo mis respetos desde Asturias España🇪🇸

[@vivianepilou2211]

Ahh la Chandeleur chez Bruno, of course more « raffiné « then the plain - but nonetheless delicious - crêpes of our childhood. With an unsweetened batter you can also make savory aumônières and use chive to bind them. California seems nice but it looks like you’re missing “le pays de votre enfance” quite a bit. Take care and be safe Bruno.

[@tribalbeat6471]

The crepes look amazing. I can never get that kind of coloration on mine without them becoming super dry and crackly.

[@svksgr]

You are one of the best 🥇🥇👍

[@zauberhaft27]

👍🏻❤️Too nice to eat thank you !!!😀

[@Reaper-3000]

Fork drop... Please do it... Yesss!

[@IanAlderige]

SACRE BLEU!!! This guy can run CIRCLES around Gordon Ramsay.

[@missin3322]

This would be great for a wedding

[@xurx2838]

😁 I hope you have a lot of money. 🍾

[@mthaongo]

Thank you so much for sharing! 🌹❤️

[@cookingideaswithmayssa3828]

Wow looks amazing yummy yummy yummy 😍😍😍

[@homemade6939]

This is beautiful !!!!

[@souadgensmantel7895]

Seht lecker aus 🤭🤗🤗💕💕

[@marksletters]

Merci Merci....Every video is amazing

[@aminekamel1942]

احب كريب 😍😍😍

[@ANASANTOS-qr8qs]

Te adoroooo, como gostaria de saber inglés para entender teu videos, mas mesmo assim te ouço.

[@امعزيزةشهيوات]

Wawwww gooood chaf ,,, ,,,👍

[@klassfreudman7359]

Oh Bruno, it is sooooo goood

[@Keyser-Soze]

Mr.MagicMaker ♡ I love him

[@rajeevbhattarai3946]

I just loved the way you cook. Chef#

[@ΛυδίαΜινιονετ]

Hi Bruno Ha ha ha ha I'm glad you are well 👍 I like Crepe Suzette with Grand Marnier flambé,😋 BRAVO!!! Delicious ⭐ The best dessert after dinner...

[@TheBreadTube]

Love your videos! Going to be honest, my uncultured brain thought you said "In France, you grow up with crabs"...

[@Dotnotaspeck]

You're not the only one! 😅

[@S555.13]

We like crabs too 😅

[@maryjones4483]

With crepes 😂😂😂😂

[@EmmelineSama]

Ahahahaha.. 🤣

[@EmmelineSama]

@@S555.13 they meant another kind of crabs..

[@HalehManesh]

Très magnifique 🙏🏻❤️❤️

[@janvican3751]

Hi Bruno I love you!!

[@Artzenflowers]

Beautiful Bruno, I so enjoy your videos!

[@Lady-In-Red159]

I remeber when I first so You 2015, I am happy fore you Bruno🍀💙🌹🌾💚🌟😋🙏

[@azazel1mz]

Awesome as always. You are the star. Have to try it soon :-)

[@RescuedRhythms]

pleased move to Australia!

[@ejet9900]

The best like usual 👍

[@IrishChef85]

The thumbs down in this video is people who can't cook

[@DanMurray04]

Bruno, another great recipe! Can you think of any other alternatives to tie the crepes together other than the licorice? It would be easy to find but it seems like it may clash some with the rest of the ingredients.

[@swisski]

I too am not a fan of liqorice, so I have used chives for savoury purses. You could at a pinch use raffia or kitchen string, but I recommend using a zester/canneleur to cut thin orange/lemon rind ribbons, which you could blanch a few times and cook in a sirop if you wanted to go all out.

[@ДмитрийПопов-г7п]

@@swisski thanks!

[@robertgreene2621]

Bruno can you start a Patreon so we can support you??

[@sotiriospeithis6659]

Damnit. I'm fresh out of orange blossom water.

[@kwizinmidada6814]

Thank you 🇲🇦

[@umrumr9453]

...Ask me if I’m impressed......yup!

[@soniap7822]

👍👍👍

[@DrKingShultz]

Bruno,let's go back to savory abit.With Beef Stroganoff!Pllsss :3

[@ДмитрийПопов-г7п]

and french fries ))))))))

[@pansontheburner4552]

Apple aumoniere crepes are perfect , well explained and nice presentation, where did you buy frying pan?

[@BrunoAlbouze]

Here brunoalbouze.com/shop 🤩

[@lamaflaha4996]

❤❤

[@OceaneNailArt]

Tu m'exite bruno🤪

[@AaronsPastries]

Looks yummy

[@sisicestvrai6808]

Argh... Quel sourire ravageur!

[@JessicaConstruye]

This episodes should be forbidden! I was happy eating a cookie and I threw it away in anger.....

[@drk321]

HAHAHA gold.

[@ДмитрийПопов-г7п]

apparently you'll have to pick it up )))))

[@jasonokun2210]

Will T55 flour work for the crepes in this recipe or would proportions need to change? Generally speaking, which type of French flour works best for sweet crepes? Some seem to say it is T55, some say it is T45, and some say a mixture of T55 and T45. I am interested to find out your point of view. Thank you!