Apple Turnovers - Bruno Albouze

[@peteryeung111]

Chef Bruno's real occupation is a hypnotist. That voice.

[@garyrobinson5801]

Lool

[@bhumikamanoharpatel]

Haha! True

[@MechFish]

Hey Bruno, I'm a qualified bread and pastry cook and recently apprenticed as a chef and I just wanted to let you know how inspiring your food is. Thank you

[@David_P132]

+MechFish Good luck with yr chef's apprenticeship.

[@ajgonzalez5109]

It's been 4 years now, how's your chef career going?

[@GarryAndrews_]

How’s the career going @mechfish?

[@drk321]

The level of expertise in your videos is unmatched. Every aspect of this channel is flawlessly executed.

[@tessamae4477]

yeah "executed" is the word! haha

[@djomlas888]

everything except that accent lol

[@KdmanSM2]

Chef Bruno is soooo underrated. May youtube bless you with more subscribers sir. Love your videos and I only started watching them 2 hours ago.

[@BrunoAlbouze]

+Corporal Trepan Thanks bro :)

[@myaigeneratedthoughts]

I haven't seen any chef on KZbin as professional as Chef Bruno in their cooking

[@garyrobinson5801]

So true

[@forrest_ation]

This recipe and execution has completely blown me away. I've only ever seen or tasted apple turnovers made with shop bought puff pastry and tinned apple compote, tragic - and to see it made to look so elegant and sophisticated has really amazed me..

[@marinaferguson5280]

I made these and they came out perfect. Bruno’s recipes are always so well explained and flawless. I felt like I was making these for the 100th time not the 1st

[@hlm760]

Still one of my favorite cooking videos ever!! I absolutely love your recipes and cooking shows.

[@EmadDesign]

Ive watched your videos many times , its fun, joy and relaxing, but the best part that you are sooo professional and you are giving the ultimate recipes on the web, I wish that you give courses , thaaaaanks for your time and effort.

[@ProducerMaki]

This is so beautiful I could cry.

[@BrunoAlbouze]

did yah?

[@help6590]

Sfogliatelle

[@hechetonchieres]

Wonderful. It's not merely a turnover but also quite a pretty treat. That's why Bruno is the best on KZbin.

[@rituparnabasu9252]

the level of perfection..my God.

[@0nadou0]

You are just incredible! I learn so much with your chanel... More than many youtubers combined:D Is this puff pastry only used for chaussons aux pommes? Can it be used for croissant, quiche or something else? Does it freeze well? Merci pour ces magnifiques recettes!

[@elliey7162]

For the first time, my puff pastry turned out successful. Thank you for the instruction, and inspiration!

[@Diwill19]

i watch this not for the food because i feel like these things are too complicated for me. But I laugh every time I watch your videos. It's so dramatic and funny. Love your voice as well:)

[@queenlee8806]

Dear Burno...I have seen so many many cooking and you know what.... YOU ARE A TRUE GREAT CHEF...YOU ARE THE BEST EVER CHEF IN THE WORLD... YOU ARE PUTTING THE BEST, THE BEST EVER REAL FOOD BECAUSE OF WHO YOU ARE... I LOVE YOUR MOST DELICIOUS FOOD & I LOVE THE WAY YOU PRESENTED & STYLE OF COOKING!!! JUST LOVE YOU SO MUCH!!!! THANK YOU for these wonderful cooking....

[@BrunoAlbouze]

+QueenieeLee belles Dear You, that's too much! thanks a lot anyways :)

[@queenlee8806]

THANK YOU for your lovely reply... BRUNO, YOU GAVE YOUR BEST...YOU DESERVED THE BEST... I can't wait to share your channel of cooking with my buddies who are just crazy for good food this weekend... I make very sure my buddies they get to SUBSCRIBE YOU... they know me best as I GO FOR THE BEST & NEVER EVER DID I HAVE DISAPPOINTED THEM through my advices & recommendations as you are MY BEST CHEF I ever seen honestly, you are very fun, friendly..humble.. pro skilled and great creations of refine food... In centuries in China, the EMPEROR he can kill all the people he disliked & against him... but he will NEVER EVER KILL HIS CHEF... the chef creates everyday great food for him to stay healthy and happy...SO CHEF IS PRECIOUS IN HIS LIFE... In this short story, I WILL KEEP YOU NOW & FOREVER FOLLOWING YOU.. I will definately get to share your good food to all my good friends anytime when we do meet for tea... and GREAT FOOD IS WHAT OUR TOPICS WE ALWAYS SHARE ON... SUBCRIBE YOU IS A MUST... CONTACT YOU BY GIVING A COMMENT IS NO..NO..NO.. Because simply YOU ARE MY BEST CHEF YOU ARE MINE..!!!! hahahahaha!!! STAY BLESS.. STAY HEALTHY.. STAY HAPPY BRUNO CONTINUING CREATING GREAT FOOD FOR US...we are so so hungry.!!!! HAPPY WONDERFUL DAY TO YOU BRUNO..!!!! Love QUEEN.

[@mytube92369]

I've been watching many cooks and bakers. Bruno,you are the best! Definitely a perfectionist and an artists. Too bad we can't have a taste but I am sure they all taste great. French cuisine is very refined and the very best! I've been in Paris and tried the baguette s and they were out of this world, I've bought some aromatic black grapes and had them with the baguette,a simple meal but really incredible! Not everyone can understand the combination unless you have European roots. Whatever I had was top notch in quality,freshness and taste. In Paris junk food almost doesn't exist, I've seen McDonald's on Champs Elysees and that's about it in that area. It is a great idea to mix the flour with butter than leaving the butter by itself. They look so yummy!

[@darkangelzephyron]

This man is biologically incapable of making things that are not perfect.

[@BrunoAlbouze]

+Flamel it is just about editing ;)

[@darkangelzephyron]

Yeah, editing. And also having supernatural culinary skills.

[@paulflynn2748]

+Bruno Albouze Editing wise, this is probably your best video yet. Awesome!

[@AussieAngeS]

Haha I so agree with you!

[@hbernardes5300]

Haha! Flamel, I totally agree with you! And Bruno Albouze: your recepies are not only perfect but they all work at my humbled kitchen! I've already done your croissants, the inverted puff pastry, your lemon merengue tart, dark chocolate mousse and many others...they all turned out perfectly and when people eat they say it's the most amazing thing they've ever tasted in their lives...your channel is love S2❤️

[@DaveYeo]

🤗🤗🤗wow....u make the prettiest pastries all the time....love watching your skillful method

[@saralarodriges8312]

You are gifted.each recipe is done so beautifully. it looks simple but I know it isn't😊.

[@ddrugea]

WoW! I have seen almost all your recipes and you are truly amazing! Thank you so much for sharing!

[@DiorTheBanamelon]

good for baby, good for you 😅

[@jbot91]

These are the funniest videos on KZbin lol. Idk why he doesn't have 1million followers

[@novindichar]

69th like niiice

[@michellelloyd6256]

I think that is one of the most beautiful desserts you have made 😊. Thank you

[@jean-marclariviere7618]

Merci M.Albouze. Votre passion et recettes font que je veux retrouver le temps de bien cuisiner.

[@artbythecreek]

I made this full recipe of inverted puff pastry, and for those who need to know dimensions before you start, this recipe comes out to about 7.5 wide x 10 inches long x .5 inches high for the the beurre manié. I made the detrempé slightly smaller (7 x 9 inches). So far, so good.

[@AussieAngeS]

Bruno you are a master of perfect baking and cuisine! My goodness those are amazing.

[@adelegalaxi7895]

Wow, what a recipe! I made Chaussons aux Pommes last week exactly as in the video. They are heavenly! Thank you for sharing the recipe, your technique, tips, and professionalism)))

[@wolgart]

This looks so easy to make.Will be biting into one in 20 mins...... Oh wait, in 2 days and 20 mins :-) You keep challenging us, but that´s the fun factor about cooking

[@MM03248]

I love this channel and Bruno's teaching methods. It has me going out and buying ingredients and trying stuff I never would have done before seeing it here....I only wish that there was less pastry stuff with these recent updates and more savory dishes, like another pasta episode for example. Regardless, I always enjoy the notification that there is a new video posted to this channel.

[@demi5982]

I daydream with desire to make such beautiful and perfect pastries like these. I'm almost guilty for watching this Master work for free.

[@Levisgenie]

These are the Best apple turnovers!!! Worth the time to make them. Thank you so much Bruno.

[@loveinspired7]

Does he REALLY talk like that? Or is that just some kind of sexy "thing" that he does on his cooking show? I really liked the recipe, though!

[@Vivaldi111]

loveinspired7 Hes French what kind of accent do you want him to have? Southern?

[@loveinspired7]

HEINRICXVI It's not the accent...it's HOW he sounds... How can I describe it...? "SEX". The man sounds like SEX. 😂😂😂😂 I know that sounds crazy. LOL I can't think of any other way to describe it. He sounds like after he makes the dish, he's gonna HUMP the dish later on! I should probably take my meds...

[@PHlophe]

UH... No that is not how we sound though. people are talking about the funny speech pattern and fake poshy english accent. I am French if i spoke with that tone , i don't think i'd get out of scotland alive

[@Mmarie1234561]

loveinspired7 I totally agree, I am french and it does not sound like that. His natural voice must be deep but he is making it sound like he's seducing the croissant

[@cdvax11]

Love the recipes. Brilliant chef. However, the voice seems computer generated...

[@avalon449]

Amazing!!!!!I've seen that done open faced with an apricot half and the dough rolled on top of sanding sugar which gets ingrained in the dough and makes it super crunchy but l like this technique more!

[@stephenholloway4166]

You don’t want to do tv.... that is the only valid explanation I come up with.... hats off to you my friend...

[@jacquelynnstroup6134]

You have magic hands of baking

[@TertuNdokosho]

I'm not even gonna lie. My ovaries exploded when he said "Back and Forth".

[@ethanj1598]

+Tertu “Terry” Ndokosho i came in my pants after reading your comment :)

[@TertuNdokosho]

Ethan J Okay.

[@magiccomputer1967]

Tertu Ndokosho I'm sorry to hear that. Are you okay now?

[@massysm]

Oh Bruno... You have no idea how hungry you just made me. That looks delicious!!!

[@tre-moon-dous6122]

Amazing, this requires more passion than hardwork, so much love put in this work, Bruno Albouze one of the best subscription decisions ever

[@susyvargas1110]

Hi, from Seattle. I love love your channel. I am learning so much from you. It's so helpful to learn some of the baking techniques you use. Thank you for sharing your beautiful videos. Beautiful prepared pastries! By the way, your accent is so exotic!

[@YouAreGifted182]

My jaw just dropped. I am about to pass out. This is too much excitement! I have always want to prepare all these recipes but never knew how to. Do you have a school? I would like spends my vacations learning.

[@federico3652]

You are a huge inspiration. I'm a pastry chef with a lot less experience than you and it's humbling to watch your videos. They're awesome.

[@agnesforman2688]

This is the most beautiful apple turnover I have ever seen! Master work! You should have a show on Food Network and also on Cooking Channel! I do not understand why they have not asked you yet! You are absolutely the best!

[@cher128bx]

Made the Chaussons today Bruno! They came out EXACTLY as shown and the taste, utterly divine. Thanks so much for your video.

[@RitaM29]

Bruno :) i love the way you cook and explane your recipes ... you're definely amazing ... i keep watching you from long ... long time ...and i'll never stop that !!!

[@BrunoAlbouze]

+Cotto e “an italian in the kitchen” Sfornato thank you :)

[@RitaM29]

+Bruno Albouze 😀

[@reginaneves3691]

Ho my God !!!! Soooo perfect its scary !!! This man is incredibly talented !!!!

[@vghjndghj]

Bon sang ! J'ai regardé toute la vidéo avec la bouche ouverte et un air des plus niais. Un vrai régal de voir le travail de la pâte. Chaque élément est bichonné et traité comme le bien le plus précieux. Bravo Mr Albouze !

[@Yellenseram111]

This channel deserves so much more followers. It's highly underrated. :(

[@SilvanoPaxia]

You are simply the best! Thank you for sharing. Subscribed

[@aphrodite193]

I really liked that puff pastry method.And all these pastry cream based recipes you shared the last days.Oh my!I will definitely try some!Thanks Bruno for all this effort!

[@marinaferguson5280]

I love you Bruno! I started watching you when I was in sixth form deciding my future and I would watch your videos for hours and hours every night and take rigorous notes. Now I’m a pastry chef and one day I hope to have my own bakery :)

[@mszczepaniak]

When baking at 450°F after 5 minutes do you take the pastry out of the oven and then wait for the temperature to get to 350°F before putting the pastry back in the oven? Or do you keep the pastry in the oven while the temperature gets down to 350°F?

[@hariabudhabi]

Am bakery chef. I like your videos. Bruno complete Chef. I am not interested to watch Gordon Ramsay video after this.😂

[@carolyndavid1959]

Thank you for sharing this wonderful recipe Chef Bruno! This is exciting!! Great pastry my fave= apple turnover. Love your style of how they are made... PERFEcT!

[@PrincessCiara2671]

Oh that voice and accent;I'm most definitely listening to *eeeeeeeverything* Bruno is saying ;D.

[@amyallen4578]

Love ur cooking It is just amazing I never saw such a talent

[@missminou1980]

Bruno why don't u move to New York I'll be one of the best valued customers please 😢👍👍👍👍👍👍

[@elissabitos7229]

Perfection at it's finest! Whoa! So so so good ..salute

[@LouisHenriD]

Bonjour et merci Bruno pour honorer la pâtisserie française (entre d'autres pays) grâce à vos sublimes recettes. Je connais une variante du chausson aux pommes (le chausson aux pommes est une viennoiserie très traditionnelle en France). J'ai découvert dans une pâtisserie en France des chaussons, mais ceux-ci étaient garnis à la crême aux citrons (la même crème utilisée pour la tarte aux citrons), personnellement c'est encore bien plus délicieux. A essayer.

[@mm-rj3vo]

You melt my heart, and make my mouth water. Oh, and your food does too. Hmhmhm. Hearing you bite in and watching you close those dreamy eyes is always the best part. I can almost taste the warm apple filling and the flakey puff pastry.

[@johncspine2787]

The vinegar also makes dough more able to stretch..that's why it or lemon juice is added to strudel dough..

[@carolchou386]

I've been watching almost every of his cooking vedio, absolutely amazing! I am from Mintreal, Chef Bruno's baking reminds me of the lovely French pastry I used to have there, great skill!

[@ANCHLASKITCHEN]

Really you are a great baker perfect preparations 👍👍👍👏👏👏

[@tessamae4477]

Whenever I have time, I always go to Carrefour for these ... they are so delicious and rewarding! One thing I love about Europe!

[@MaZEEZaM]

I had to click on this video because of the awesome presentation of the apple turnovers :D Thanks

[@MiraMira-wp5xq]

Again... Another brilliant technique! 👍🏻

[@sherinkhan9320]

He has passion for making heavenly food.

[@youtubesuckss7058]

Good job boss, this is so genius! Thank you for teaching.

[@hassanimmohammed8989]

i can't stop learning from you, and i am downloading all of your videos for personal practice, hope you don't mind thank you :D

[@chefmike9945]

Bruno! Excellent pastry once again. Thank you for continuing to share different techniques. Really exceptional. I would do these with pear as well. Again, you have added a bright spot to my culinary day. Blessings ChefMike

[@loveyourself_8720]

Yummie! They look delicious Bruno! You are always so professional! I love it :)

[@anisulhoque746]

U r such a great chef...i like ur recipes...great job..:-) :-)

[@joshuaperry4112]

Thanks for the refresher on inverted puff pastry - it's been awhile. Gonna make some of these baddies with roasted pineapple,rosemary,and almonds this weekend.

[@anabellesalvo7183]

love the recipes and love your VOICE ..

[@Kikidevo1966]

Bruno you elevate everything to its highest expression ~ magnificent. Thank you for sharing your gift and visionary expressions to the world!

[@sherryedwards2810]

I love his cooking... there isn't a recipe I've seen that doesn't move me to want to make it....came across him looking for a recipe for duck confit....I love him

[@acidbelief]

I Love this guy!! He has really good recipes.

[@suzyq5520]

Ok fine I love you! I love you! Cook for me! There is nothing this man would make that I wouldn’t eat. This here is art you just produced man! I’ve never been so emotional over a piece of pastry in all my life. Just beautiful 😪

[@mominetti]

Omg, these look like perfect sweet pastry sea shells...Bruno, you are amazing, yummm!

[@VionyTania]

Tried it in a french bakery last time and loved it! Can't wait to make it myself, thanks bruno!

[@lyiadul3155]

OMG !!!! tes chaussons aux pommes sont magnifiques !!!! jcrois que c'est la plus belle recette trouvée sur KZbin !!!! Good job 👏

[@MFAST13]

Là tu me fais plaisir, c'est ma vennoiserie préféré, biensur après le croissant. Merci Bruno

[@urcid64]

I've already done your lemon merengue tart and focaccia! My family enjoyed both. I love your videos!

[@esthertoledo5494]

Bruno esto es arte .....no solo harina agua y lo demas

[@xatato123]

I tried this one and is really tasty. Thank you very much.

[@jennw4379]

Next culinary project to try! thank you Bruno!!!

[@primevalseeker3952]

My isolation goal is the perfect my Bruno Albouze accent, the real deal.

[@tocororo]

OMG. That's the most appetizing Apple turnover I have seen. 🤤😋

[@zerosuperher0]

Awesome! So far, the dishes we have tried making from your channel have been amazing! I'm so glad I found your channel when I was looking for a ratatouille dish!

[@frankbiz]

That looks SO good, I have to try it. Everything you do is perfection! Thank you for posting!

[@christiandrotor8301]

I like his reaction when he eats his food... I want to try it. I'm gonna make something one of these days. Great job!

[@Michiiisubi]

I love all of your videos c: The food you make is so amazing and mesmerizing, thank you for sharing with everyone 😄

[@kathycoxson8102]

Thank you for this wonderful recipe. I made them, my first try at puff pastry, and not only did I find your instruction easy to follow, they turned out amazingly. Would I be able to assemble the turnover the night before and egg wash and bake in the morning? Thanks for your help.

[@monicailiana8154]

Waow , hoy aprendi otra tecnica . Gracias Bruno eres el MEJOR!!

[@MsheridanZ]

That crunch at the end... Sooooo hungry now!

[@michelj.pelissier6448]

Merci Grand Chef Bruno tes recettes sont extraordinaire et du jamais vue et pour être plus précis: unique.👍 👌 👏🍮🌹⭐⭐⭐⭐⭐❕.

[@BrunoAlbouze]

+Michel J. Pelissier Sure :)

[@michelj.pelissier6448]

Absolutely Sure Equal to none ! Thanks You Are Theacher, and : > . Que Dieu Te Garde ! .🌟🌟🌟🌟🌟 ⛪🗼📚🎓👏👍😂.

[@kevje002]

You are amazing! Truly you are. This looks amazing!

[@johnsmith-bt4ko]

i loved them when i visited paris , they were made so good.

[@DCARA06]

so impressive You make working with pastry look so simple and easy. I'd put a good shake of cinnamon in these, they look amazing!

[@BrunoAlbouze]

+DCARA06 No cinnamon - it will kill the taste of the apples

[@diananingsih3150]

+Bruno Albouze I love all your work is amazing

[@mikemoos]

+Bruno Albouze Then it would be cinnamon apple fritters, haha.

[@noelee.m]

beatuful! podría pasarme horas viendo tus videos, todo es hermoso!!

[@FlowerofDissolution]

Amazeballs! This made me supremely impressed by your skills.

[@markhernandez3860]

This guy IS the MAN !!!