Cara Damia - Bruno Albouze

Indulge in the divine pleasure of the "Pleasure of the Gods" with Bruno Albouze's exquisite dessert creation, Cara Damia. This decadent treat is a harmonious blend of flavors and textures that will tantalize your taste buds and leave you craving for more. Imagine a buttery crust paired with a soft salted caramel, complemented by the crunch of caramelized macadamia nuts. Picture a coconut dacquoise with a macaron-like texture, topped with a delicate dulce de leche milk chocolate mousse. Each element in this dessert is carefully crafted to perfection, resulting in a symphony of deliciousness that is sure to impress even the most discerning food connoisseurs. Stay tuned to discover the secrets behind this heavenly dessert and learn how to recreate it in your own kitchen.
To get the full recipe go to brunoalbouze.c...
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#food #pastries #dessert #mousse #chef #skills #frenchchef #homemade #

[@breethomas9555]

I made this and the Jaffa cake for my coworkers at the restaurant I work at in CA Adventure. Everyone loved them and now my bosses want me to work at Disneyland’s bake shop! Thank you Bruno for being so generous and sharing your one of a kind recipes with us. I have learned how to make so many delicious and truly unique foods thanks to you. I am aspiring to be on your level one day. Something so unique about you and your cooking is the fact that you don’t just make delicious food you put an experience and a memory on a plate for others to enjoy.

[@Ann-dh2cx]

If there was a Nobel prize for pastry, I think you would win. I actually found myself drooling during this video, very literally. Absolutely amazing. A truly stunning dessert.

[@JB0lant3]

I was thinking the same thing

[@rockhard2654]

ok, ive been a professional chef for 40 years trust me this guys good

[@MismanagedFutures]

Did you say you have a coffee shop? What is it called? Seriously that would be worth a trip to the USA for me.

[@elainet5542]

I wouldn’t miss it either since it would be shorter commute from California.

[@tweewin]

No, I think he means that he intends to open a coffee shop in the future...and he'll let us know when that happens! :D

[@elizabethbennet4791]

the US? where?! ive gotta go see him

[@tweewin]

@@elizabethbennet4791 He hasn't opened it, yet! Only hinting of the idea for now. We are already forming a line awaiting...LOL :D

[@haronharon6888]

I

[@lamtu9564]

Bruno's voice is so soothing, I rather listen to him talk than watch a asmr video

[@ldbagge]

Ikr

[@MsPookie2]

guys the holidays are coming and if its anything Bruno has given us, its the power to make some jaw dropping dishes this season lets wow our dinner guest shall we?

[@Will140f]

I'm planning on making the updated version of the Jaffa cake video, but with a sour lemon marmalade I made the other day and using a white chocolate mousse.

[@jalepeno5903]

Dude, you are the man! I'd weigh 500 pounds if I made all of your recipes, but imagine the smile on my face! Your instruction and enthusiasm is outstanding. Very fun videos to watch.

[@gilraencalaelen4185]

For most dessert recipes it's like 3 or 4 days work and one dessert. I made a lot of them and trust me you loose weight by this. Not only because it's a lot of work to make them but also because you don't like normal store bought sweets anymore afterwards ;D

[@pirate2041]

Ive binge watched all your videos and I love you, youre my guilty pleasure,,,

[@lavrosvd]

Another perfect dessert I'll never be able to make.

[@alexyad9500]

Yes you will. Just follow his advices.

[@elizabethbennet4791]

work and practice make perfect

[@Matzes]

It seems more complex than it is. Just a basic sugar dough, filled with a biscuit , caramel,nuts and a mousse. You can divide everything into the components

[@foufaben5257]

😂😂😂😂😂😂😂 You can do it if you want Just believe on your self

[@ndndnd1]

the truth. Even I do sell dessert, I will never try this recipes, too much step

[@PrimoVerde87]

you are not a chef, you are an artist. God damn, every think you make looks so good.

[@leojoey6606]

he works so fast with the extremely intimidating recipes and makes it look effortless like sir please help I am STRESSED out

[@julian3274]

Incredible that we now have top notch pro patissier recipes and techniques at our finger tips, all because of you bruno! Thanks.

[@neisyellis9807]

I wish I could have a Bruno Albouze dessert subscription box, like a meal kit box once a month with all the special tools and ingredients (not the cold stuff, obviously)!

[@floki123]

Une tuerie ce dessert ! Merci Chef Bruno... Il est 2h30 du matin et je me détends avec tes vidéos...

[@kyrios0307]

MasterChef USA should really invite Bruno as a guest judge for any one of their pastry challenges, pretty sure the judges themselves would be WOWed by this guy's food knowledge and skills.

[@SpaghettiToaster]

Agreed, this guy is legit. His savory recipes too though.

[@paulafigueiredo1745]

3:08 😂😂 “By the time the sugar is cooking, you want to crush your nuts” Love from Portugal

[@constantine2016]

It's not funny.

[@gharbiafaf4190]

Константин Рефентаров Where do I find the ingredients?

[@constantine2016]

Idk But you have only one chance

[@gharbiafaf4190]

Константин Рефентаров I did not understand what you mean

[@mishtrong]

@@gharbiafaf4190 they are called nuts, balls, eggs and so on. Man usually have only two of them. So you have only one try

[@benking7586]

Bruno is the cooking master, God bless him 🙏

[@salihkaya1919]

i will fly from Germany to your coffee shop if you open one

[@BrunoAlbouze]

You will be very well received 🤗

[@maisorm5275]

Me too from Auckland New Zealand just to try his desserts. I am a big fan of him 😍

[@maisorm5275]

Salih Kaya Me too from Auckland New Zealand I am a big fan of him😍

[@ashleighjaimaosborne3966]

Canada will be there too!

[@corachira7610]

@@ashleighjaimaosborne3966 hope there’s enough for everyone

[@Kikidevo1966]

Whenever you get your coffee shop up and running...I’d pay ANYTHING to have one of these!!

[@alidol8181]

Bruno I watch many many cooking shows and replicate many of them but when it comes to your desserts I find it challenging and that keeps focused for perfection. Keep up the great work.

[@recordman555]

If an up-and-coming chef can't find inspiration in your work, Bruno, I doubt their reason to cook at all. I worked as a chef for the better part of 3 decades. I did go to school - but, to be honest, I was always just a "hack". I had a lot of creativity, but not enough knowledge. I find your tutorials extremely motivating. Maybe if I could go back and start again as your apprentice . . .

[@PedroDiaz-oq9ms]

you are a freakin chemist, artist and a pastry chef at the same time

[@Ins1000]

My eyes watered at the intro while imagining the mixture of all those ingredients. Visually beautiful dish!

[@k3430]

Jesus! Greatness all over, the dessert, the way you talk, and how you make the dessert and handle it all.. 🤤👌🏼

[@psgman41]

Cette recette est incroyable. Il faut d'abord que j'essaie de faire le nougat. J'ai enfin reçu mes feuilles de pain azyme de ma mère qui me les apportés de France (je vis au Canada). J'ai hâte d'essayer.

[@FredericHaemmerlin]

Très beau dessert, j’adore vos recettes elles sont toutes magnifiques. Merci

[@SojuNinja]

If you're still in San Diego, I'd definitely stop by your coffee shop when I go down to visit my relatives.

[@chrismcglashan7136]

I made these. Very easy instructions to follow, thank you chef and they tasted delicious.

[@katielouieschwartz]

Even though I could never create the spectacular desserts you do, it’s so much fun to watch

[@chaitanyarao9748]

I always love the way he eats his result... mouthwatering

[@Ram-kb9on]

You are like the god of dessert and your voice is like smooth melted streams of butter

[@esterpeixoto1385]

i just discovered your channel!!! i'm in love! I will have the courage to make this !

[@subtitlerful]

I did it!!! Against all odds I did it! And it's...heaven! Thank you Sensei Bruno for inspiring me to step up my game :) Shame I cannot share with you the pictures of my achievement!

[@dmar1415]

Send them to his Instagram...

[@subtitlerful]

@@dmar1415 good point! too bad I don't have an Instagram account 🤷‍♀️

[@digonmigon6588]

To cook like Bruno you'll need to dedication, experience, passion and a lot of patience

[@maykd4481]

This is The most amazing dessert, I ever saw. Wish I can taste it. Bruno is God!!

[@djinnofthedepths4750]

You are a magnificent chef Bruno! I aspire to be like you one day 👩‍🍳❤️

[@Hthecam]

Your creativity and skill inspire me. THANK YOU so much for all these great videos. You are the BEST.

[@piaschaffer632]

Is it a lot of work? Yes! Am I still going to make it? HELL YESS!! That man is a genius, love the content

[@UntakenNick]

Did you?

[@BengiAndSnuggles]

Thank you, I continue to learn so much from your creative baking.

[@beezlebub6910]

I made this dessert took me 2 days but it was worth it it is the best dessert I have ever made

[@doron1980]

That looks amazing! Is there any substitute for the coconut?

[@tootsla1252]

No problem! I made your Paris-Brest, so I'm up for this. Looks just ridiculously fabulous.m

[@monadayehqubti9945]

Just made it... super great recipe.. full of flavor.. thank you so much 😊

[@elchabonification]

Hi Bruno! The 4 g of Gelatin sheets for the glace can be replace for 4 g of gelatin powder? Thank you

[@sylviedesautels583]

hi Bruno, i absolutely love your recipes and your videos are awesome. question for you...i only have 6 half sphere silicone molds. can I keep the left over mousse in the fridge until the next day to continue my batch or will it set? thank you!

[@sirinna2746]

merci beaucoup chef vous êtes le meilleure ❤❤❤❤❤❤de l'Algérie 🇩🇿

[@bylyn9846]

China Plate: A Canvas! Decadent Dessert: Work of ART! When directions are followed correctly: Heaven in your Mouth! If your are a subscriber: Totally Addicted! Bruno misses videos: Withdraw systems! He is "Back Again": Your weekly HITT! Nicki Minaj quote: " Just Sayin"

[@gorangriso3758]

I'm always for quality, good food is more than food. Something to eat something Sweet.. Effort and creativity 😎😎

[@bobbob9519]

وااااااااااااااأووو على هذا الجمال والأبداع والفن أنا مابفهم باﻻنجلزي بس والله حلو يعطيك العافية👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏😊😊😊😊

[@MichelBrPrGu]

How to be an amazing chef: 1. Have an incredible voice. 2. Make incredible foods. KKKKK

[@Maimitti]

and have cheeky looks in the eyes !

[@ydaphuck__youlyin6978]

C’est Incroyable Bruno 👏🏽👏🏽👏🏽

[@noelexita]

Bruno you are the best♥️

[@drew51st]

Love it! What gelatin sheets do you recommend?

[@catherinetrollip1311]

I like the way you make the baking cake it very good ❤

[@NurseSmolly]

I have just found your channel! I absolutely love your content. I will follow your croissant/pain au chocolat recipe today! 💕💕

[@مطبخالبشوات-ظ6ش]

ممتاز اتمني الشرح بهدوء 💕💕💕💕👏👏👏

[@jenniepink2536]

Lol i will never make the fondant but your recipe look so delicious chef !!! Thank you 🙏🏼 god bless you

[@samiam7]

This guy... Over here... Most entertaining cook ever

[@andiarrohnds5163]

at first you hate his voice. but then you grow to love it. and you want nothing else but it

[@zineelabidinelayeb7750]

you're the best chef , likes from algeria

[@tejasnair3399]

Please open in Boston. I am a music student and I would walk there every week.

[@raus9783]

HI Bruno. I've been following your channel for a few years now. I always have issues with the sweet pastry dough.. I follow every instructions to the letter but it always shrinks. What could I be doing wrong?

[@mindhunterspirithunter1374]

Bruno! Bruno! Bruno!.....the crowd goes wild :)

[@pixelpros7080]

Aren't all of his videos not monitized? Rip they're so good

[@natesmultishop1814]

Amazing! Question, would it be ok to use glucose syrup in place of corn syrup? If so would there need to be a conversion? Thank you! I can’t wait to make this.

[@natesmultishop1814]

Nevermind 😀Just found the recipe on your website. 1:1 glucose to corn syrup. Cheers! 🍻

[@yuliabachvarova]

Hey Chef, I have a technical question here. What is the reason to make fondant first and then to make caramel out of it? Or could I omit the step with the fondant-making and simply add the cream etc.?

[@dudakoff1000]

I think it's pointless. The point of the fondant process as I understand it is to minimize the size of sugar crystals for the purposes of things like fillings and glazes. By melting it all and caramelizing, he's completely undoing all his work.

[@ashleighjaimaosborne3966]

Can you imagine having a man in your life that cooked and baked like this? Smh...😊🇨🇦

[@Djooonas]

Great episode as always!! Would it be possible to link directly to the subpage containing the recipe, to save some time for us? :)

[@CJ-hg9cs]

Even your knives are EPIC! 👌 Absolute Master at what you do!

[@sundusfahim]

Can we use perforated tart rings for this?

[@marthaaguirre4213]

Thank you Chef, You make things look soooo easy. ❤️❤️❤️ I’m going to give it a shot. But first I need to get the Dome molds🤣

[@farmtotable3934]

if you cook sugar to 118 then straight away put on cold water it will crystalized

[@faycelbennis1784]

I really like your recipes that I just discovered. Greetings from Morocco

[@merryheartgrk5716]

Dommage que ce n’est pas traduit en français, je me serais abonné, vos recette sont passionnantes

[@pierrel.3937]

properly terrific... well that's true that some of your desserts are very difficult to make for us, but for 1 really hard recipe you give us plenty of others much easier (who tried the croissants or the caramels?) and also basis recipes such as dacquoise, meringue... One day may be we will be able to reproduce the difficult ones! cheers

[@jijiamin1394]

U deserve 5 million abonné

[@skylilly1]

Oh my gosh, look at that!! Looks so enticing! Heck yes, I'd come to your coffee shop/bistro!!!

[@christopherleachman5903]

Curious why one needs to make fondant if it's just going to be turned into caramel? Or is that for use as an icing? Btw, thanks for making these seem within grasp of mere mortals!

[@ariellee9428]

At first I follow this channel to learn how to bake! lol I guess i am at the wrong place. this is purely art! wondering if you have a restaurant.

[@gggytcffry3491]

This is a one of a kind chanel as well bruno

[@vilijanac]

Your Bistro, will be number one! :) I love Caramel Anglaise. And you are combining it with an almond flour based maringue. I am from AU, not much fan of Macademia nuts. Replace with Walnuts and Peacan chopped mix?

[@Neoptolemus]

Bruno, you are to level man. Thank you for sharing!

[@neerjasharma5412]

Just one word. AWESOME!!!!

[@constantine2016]

Another perfect piece of art

[@sambaker7472]

oh my God this chef is amazing

[@desleykakoulidisgallaway3382]

Yum all those delicious ingredients, elements of that tart

[@RichardGDBaker]

Yes! What "MismanagedFutures" said. Where's your Café? I would love to visit or y'know move there! Anyway Bruno another wonderful Masterclass. And don't worry I try a lot of your Recipes. With some that require specialist equipment; well when circumstances permit I will purchase requisite utensils and will have a go at them in the future. Please don't stop presenting these more involved and time consuming recipes. As I improve - through observing your videos - I hope to take on the challenge of them. It's something to work towards. Thanks again Bruno for the great presentation. You've really honed the video skills. Oh and if you need a Designer for your Café - Let me know. I'll be happy to help. Take Care.

[@siddharthgaikwad8621]

Thank you chef your recipe are very nice

[@MrScubajsb]

Oh my gosh. Open one in NC Bruno! Come try the east coast!

[@mikasaminari63]

wow le fondant its juste magnifique

[@charliedeklerk7354]

It looks like heaven ❤

[@karldelavigne8134]

Another work of art. And bravo, you used a stainless steel frying pan. But the plastic wrap in the oven is a no-no.

[@motherofone1]

Nope, not so...Some plastic wraps you actually can put in the oven but you need to check which ones. In one of his other videos, Bruno explains this along with the fact that the rice or beans used to weigh down the pasty can't be used again for any other purpose. So you keep them separately in a jar to be used only for this purpose. The plastic wrap is discarded after each use.

[@karldelavigne8134]

@@motherofone1 I know this; but do you want to take the risk on the supposition that everything known about the effect of heat on this plastic, in contact with a fatty surface, has been adequately researched and tested? We were told the plastic trays used for microwave food is safe and now it appears they might not be.

[@motherofone1]

Then use something else....But in order to stop the crust from bubbling or warping while it is being cooked, it needs to be weighed down with something that won't stick to the pastry. Maybe parchment paper would work just as well???

[@karldelavigne8134]

@@motherofone1 Yes, absolutely.

[@suzannemuliolis6066]

You would probably be the best Valentine ever!! 😁

[@yacinecsc9126]

Tu m'a mis l'eau dans la bouche même que j'ai rien compris

[@چڈدی]

I am loving your recipe and I wish I can also make like you

[@kbc8653]

je ne pourrais jamais faire ce CARA DAMIA c est trop d etapes mais je les ai bouffee avec les yeux il suffit de te rgarder goutter pour savoir que c est un chef d oeuvre

[@GauthierLamothe]

''Bruno's voice and allure are so sexy that I suppose some women watch it without actually willing to cook'' Said my wife... Aside from your classy voice, thanks for your virtuosity, I always enjoy mimicking your work ! Merci pour ces précieux tours de main, cher compatriote

[@jomir3291]

Can I substitute liquid glucose for corn syrup? Inspiring recipes, many thanks.

[@SpaghettiToaster]

Corn syrup is usually high in fructose, so I don't think glucose would be the best substitute. Liquid honey is about half and half, so maybe a better approximation.

[@alisadiq7595]

This is magic 😵

[@cheffilzakitchen]

Beautiful serving