Chocolate Croissant - Bruno Albouze

In English & French. The already famous Pain Au Chocolat or Chocolatine has reached its new level of perfection. Recipe inspired by Guillaume Cabrol the head baker of the Plaza Athénée in Paris. This (tout chocolat) updated version is without any doubt the best ever made to date. 🇫🇷Maintenant que le pain au chocolat devient la chocolatine, en voici une version tout chocolat digne de nos grands palace Parisien. La recette à été adaptée pour la maison😋
To get the full recipe go to brunoalbouze.com
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
Pinterest@ / brunoalbouze
Twitter@ / brunoalbouze

[@ViRrOorR]

This channel is insane this dude needs his own show on tv or something

[@slow-moe3518]

He probably makes enough money with this channel and his other businesses and he doesn't have people telling him what to do all the time.

[@dirtyunclehubert]

for now, lets help him get his own bistro bakery cafe: www.startengine.com/bruno-albouze-inc EDIT: damn, that is already achieved.

[@Fitz1993]

No, he just needs more exposure on youtube. A TV show would cripple his independence and ability to make these highly informative and entertaining videos. You don't want him being weighed down by producers and investors who are only concerned with their bottom line.

[@iwishiwasagreenlantern7282]

He did open up his own bistro. It’s in one of his vids

[@queencafe777]

Fitz not yet it is on stock offerring for funding right now l see above . Ending soon. I am still debating if i want to buy stock option since he has only raised $53,000 with 37 investors. Not enough !

[@user-hl7bw8yw7n]

Three quarters of France when seeing the title: "ight imma head out"

[@antoinemadeleine1779]

Chocolatine is the only name of this pastry, that's it ! (I'm from the south of France so...)

[@margotdupre364]

Chocolatine c'est pas pour les pains au chocolat ?

[@littlebug1392]

@@margotdupre364 bah dans le sud ouest l'appellation est différente mais c'est la même chose, c'est juste un autre nom

[@odilemltt2876]

Mais ça c'est pas une chocolatine mdrrr

[@kwiky5643]

Ça a l'air tellement bon

[@SojuNinja]

I may never taste this, but watching it being made was a treat in itself!

[@sislertx]

Nope ...its pure torture...i have tried for decades to make perfect ones..much less chocolate ones...they are never very good...so frozen dough is just as good.as.what i can make andnthat pretty horrible to me...i use to go.to france twice a year before she.was invaded and take over by...savages..so i know what they are.suppose to taste.like......in any event....i suspect the flour.available to me.

[@brunovlaminck9901]

@@sislertx which savages?

[@user-np1gs4le2i]

ez

[@scent007]

You are an expert level chef with decades of experience under your belt, and after all these years I have never felt you were showing off or anything. You have always been encouraging, as you breakdown some of the trickiest recipes into simple and easy to follow steps with all the tips needed to make it work. Thank you for always inspiring us.

[@jimzhang1148]

At the beginning, I am like, are you going to finish that crossiant

[@hooked1173]

That has to be the most beautiful croissant that I have ever seen. I am lost for words.

[@lilisoleil7554]

Ce n'est pas un croissant.

[@renevalgervais7807]

It's defenetly not a croissant but not surprised for an american content

[@2Dudes1971]

This man skill is impeccable.

[@-ammohammed4600]

لقنك فتلاك

[@normrubio]

The amount of skill here is astonishing

[@rdu239]

Breads like this is a good gauge to see the level of skills and experience of a baker

[@KACHUKHA]

@@rdu239 this or a classic french omelet haha

[@nebeals17]

Bruno, I just wanted to say thank you for all the great recipes and techniques you have provided over the years. I have made 12 of your recipes so far for my friends and family (some multiple times upon request from my wife), and now I am gaining a reputation for being a good cook in my family when all I'm doing is following your recipes (and recommending you the whole time)! I have to say that this video reminded me of the time I made your Chocolate Hazelnut Candies for Christmas. The gianduja I made for the first time in that recipe was one of the greatest things I have ever tasted and so I am really looking forward to trying this recipe. Cheers!

[@poshdelux]

With every cut in the intro , i died a little inside and went to Croissant Heaven

[@Mohammad-ud4jw]

i was expecting your Comment :D stay home and safe we are Already in Heaven by just watching this lovely chef >3

[@jeanlucmaerel3229]

Merci pour ce sous titrage en Français, nous sommes beaucoup à vous regarder. excellente vidéo.

[@Freddy48000]

Chef, I have seen you for the last two years, and you are one of the best pastry chefs in KZbin, You inspire me.

[@BrunoAlbouze]

Thank you so much 😀

[@user-gf7cj5su7d]

@@BrunoAlbouze What is the cocoa nibs grains and milk can you give me the caliber of blaise I admire your Work,Chef😘🤗😍

[@Funguy666]

You’re truly a master of pastries, and I never stop to be amazed

[@guymen8]

As I said before, you are the BEST chef!

[@enbardis]

He really is!

[@LoungingwithLenny]

Very talanted chef

[@daniellee1490]

I agree with that!

[@Nancivlog]

Have you tried anything from his recipe?

[@guymen8]

@@Nancivlog I have tried many many of his recipes throughout the years. 5 years ago I made his chocolate eclairs and two months after I found myself in a culinary school studying French Patisserie. I have made his Croquembouche 3 times so far for a birthday and parties. His recipes are truly amazing and accurate.

[@sidekickdumpling]

This looks SO good. I've never seen anything like it and I want to try it so bad 😭

[@melaniee467]

Do it ! Just do it ! :D

[@technovic64]

The amount of knowledge that he has about food is amazing.

[@soniamedina6413]

Extraordinarias todos sus postres, admiro sus técnicas.. Felicidades!! 🌺🌻

[@ndbd9drn]

Yet another beautiful recipe. Thank you! To be honest, I'd only watched your videos and never made anything (guess the same goes for the majority of your subs lol) but under current circumstances, the quarantine has given me plenty of time to try new recipes, and I gotta say the instructions and techniques in your videos are so excellent that one can only appreciate them when they try out the recipes themselves. Thank you again! Stay safe and continue to cook great food :)

[@ronengeyer]

I really recommend trying out his recipes. Even if it didn't succeed the way getting there is amazing. I have truly learned so much from his videos I can't stress it enough. I love also chef John from foodwishes but Bruno is so much more professional and accurate to the letter. Amazing

[@r.c8756]

Wow. Just discovered this channel. I’ve never been so motivated after watching this. The fine gestures of experienced craftmanship are mesmerizing. Now I’m definitely gonna experience this recipe ! Merci et chapeau, chef !

[@jean-charleslemelin2970]

I am French chef student living in Australia, I have used some of your recipes at home. You are just an inspiration.

[@edwinakemp8554]

It is breakfast time here and I’m watching this trying to pretend that my vegemite on toast is your beautiful chocolate croissants. Not working 😩😭 I have never seen ones like this before. So rich looking and refined! 🥰💖😋😋😋

[@hazelchief-rabbit5903]

Haha, I read your comment just when I was about to make myself some (gf) vegemite on (sourdough) toast 😁

[@TReXcuRRy]

I watched a video of yours many years ago when you had 15k subs or something and thought at the time "dang it's always the same sh*t, the amount of super talented people that don't get exposure and painfully pull 5k per vid every week". And now today you reappear in my feed, and I see you walking confidently to one million subs. Literally the only word that came to my mind was "justice", as your hands moved in slow mo through the flour. GJ Bruno and loads of success to your deserving heart. Extremely happy for you.

[@lynkitchenette4797]

kzbin.info/door/7eU1746-dcFTxtVt_gLJDw

[@TheViciousVendetta]

I feel like this guy is giving away all the expert level techniques! Thank you for sharing your years of skill and experience with us! ❤

[@drdestroy453]

0:01 One of the most satisfying crunches i've ever heard

[@52ljog]

Excellent recipe that not only showcase the traditional techniques behind croissants & paints au chocolat but elevate it with bold chocolate, nuts and caramel flavors... Most channels can't even explain how to make a croissant to Americans properly but this video goes above and beyond and deliver a pain au chocolat that I believe would put 99.9% of the pain au chocolats made in France to shame. Love it !

[@hillelking]

pure art. The most beautiful video and croissant recipe ive seen

[@amivaleo]

I didn't know porn was allowed on KZbin. 😮

[@SamirDevs]

Jimmy Scionti LOL

[@jaytrain3692]

bro holy shit i was thiking the same thing, he gots the pornstar look, the vintage porn music, the slick soft """seductive""" voice, and just idk man shit wild bro

[@posidonicow1234]

Panther Ichigooo kinda sounds like furry porn but ok

[@man.i.literally.failed6772]

Fornography, this is why i love you tube, apart from there million ads between videos

[@user-ij2ql4kw3c]

🌷🌷

[@neogenzim1995]

man i dunno why your channel isn't bigger. brilliant content and never try to stretch the minutes too long. honest content, i love it.

[@capitalv8062]

Not going to lie, I have tried your recipes and they are so much better than any other cooking channel I can find.

[@Sergedanilow]

I finally found the time to try this recipe myself. It was a lot of work for an amateur like me, but it was worth it. They are by light years the best chocolatine I have ever eaten. Thank you, Mr. Albouze.

[@sarahhollings7623]

In France, It is a crime to call ”pain au chocolat”, ”chocolatine”! 🤣

[@yokoandco6135]

Sarah Hollings mdr 😂

[@melkenji7318]

ça s appelle petit pain au chocolat

[@Alex-yp6gc]

Les français font un scandale pour rien, chocolatine ou pain au chocolat on s en fou, on veut juste la manger😂😂

[@chooba7948]

Ce pain tout chocolat règle la controverse. Car il ne peut s'appeler que chocolatine. Il y a moyen de trouver ça sur la région parisienne ? Faire un appareil pour cheesecake d'accord mais là c'est très technique.

[@nermanmulic]

Ceci est un pain au chocolat, je déclare ce débat clos.

[@kineticstar]

Best croissant I seen in awhile! Now I need a good coffee and a book to enjoy the rest of the day! Thank you chef!

[@imen.happiness8542]

La meilleure chaîne KZbin culinaire. On dirait une star de cinéma. Des recettes très originales et professionnelles.

[@onecatsopinion]

OMG gorgeous, can’t even imagine how delicious these are 😋. Love the video so much, thank you, Bruno!

[@rebelrouser6678]

I tried this recipe. In fact I completed it the morning. I used a French butter something I had planned to dismiss, but I happened to find out only a few days age that the quality of the lamentation is a function of the butter. It went well for the most part. The last part of the recipe left me confused. Should the shaped croissants proof at room temperature before baking? I scrambled around searching through several other croissant recipes before deciding. It's my impression that there should be a final proofing at room temp before baking. I baked a few straight out of the refrigerator and though they tasted fine, they were more like fudgy cakes in a flakey crust. I am grateful for the formula that BA provided. I put on the A.C to be sure. I tested temperatures a long the way. But, I'm not sure I will try this one again. Just personal taste reasons. In the final analysis, I would be satisfied with gianduja (great recipe btw) enveloped in plain croissant. Still I am grateful to chef for sharing his talent. It is sincerely appreciated.

[@Calisse2crisse]

Les techniques que tu présentes surpassent ce que l’on peut voir à la télé en France. Bravo Bruno tu es un vrai pro

[@renevalgervais7807]

???? T'es sûr que tu regardes la télé française ??? Je dis pas du tout qu'il fait de la merde mais on peut voir pareil ou mieux a la téloche lol Et puis en tant que français je trouve ça une hérésie de faire un croissant comme ça et de l'APL croissant mais bon ça doit pas être dégueu non plus ^^

[@Calisse2crisse]

RenéVal Gervais bruno fait ca dans la cuisine de sa maison...Si tu fais référence à Top Chef, laisse moi te dire que Bruno gagnerai haut la main...

[@renevalgervais7807]

@@Calisse2crisse bah non je ne suis pas d'accord mais ça n'est que mon avis et encore une fois je préfère le dire je ne critique pas du tout ce gars car maîtriser la pâtes feuilletées et ce genre de pâtisserie ça n'est pas donné !!!!

[@s.t.7169]

Other than Bruno, I highly doubt there are very many other KZbin Pastry Chefs out there that could pull this recipe off! This looks extremely amazing, and I definitely will plan on trying this out just for the exerience of trying it!

[@joshmcbride9590]

One of the stickiest doughs I've ever seen and this man's hands are clean.

[@Kareragirl]

The tears of pain au chocolat French people make his hands moisture proof.

[@WayAlpha101]

**Why do I hear Boss music?** Oh right, it's Bruno Albouze.

[@PicoZizo]

how is this chef not famous? theres actually no videos on him besides his channel's...which is faya!!!! keep up with the recipes grand chef

[@TheNails3]

"The beauty of the results match the taste: that's what matters most in the culinary world." Yes! 👍👍

[@Neeneebee23]

"Take care of the baby" (proceeds in dumping the dough in the counter from a high distance) Me: Noted Master Bruno!

[@BrunoAlbouze]

Well, imagine that you drop it over a cloud of feathers 🐣🧸

[@laser00]

veux tu cuisiner avec moi louise?

[@positiveenergy9038]

It’s just amazing to watch, all my baking is from him, so big big thank you Bruno albouze

[@Momzie808]

OMG! After watching this my brain was moved in thinking of many ideas such as Pandan Croissants, Ube, Guava, etc., love the recipe Chef and love the chocolate idea! Thank you!

[@SmRTSkL]

I have learned more from this guy than any chef on the food network.. And his recipes all look delicious

[@galette_bretonne2968]

Le français que je suis es outré par le contenu "chocolatine"

[@chark5337]

i hear cheh in my oreillette

[@fantasia4457]

Non non c'est bien chocolatine ,un pain au chocolat c'est une baguette avec des carrés de chocolat dedans 😋

[@Benny777_]

fantasia non une chocolatine c’est un pain au chocolat avec du glaçage au chocolat et de la crème pâtissière à l’intérieur

[@fantasia4457]

@@Benny777_ tu est de quel département ?

[@Hantes2206]

Ptdr c'est Chocolatine ❤️

[@mehdi2pac1]

In Algeria we say " Petit pain" as a solution to chocolatine/pain au chocolat issue haha

[@gentlemanchogath6755]

@Anyway Y'all gay anodawanoda

[@cybertumtum]

😂

[@cheezysinz8714]

Hands down most satisfying bite on a cooking recipe I’ve ever seen.

[@nicolasestrella7735]

I love your videos, it’s so relaxing and mesmerizing to watch these incredible recipes. Greetings from Ecuador 🇪🇨

[@scorpleeon]

Mind blown. Like he’s doing it with his eyes closed.

[@bolebolevic2235]

i watched chefs and patisery chefs but this guy is amazing

[@zhfisher]

The you make you speak, and make your videos, puts me in a hypnotic state. Making it so I can't help but to listen and to learn

[@cindychen4387]

I made it! Very successful first try. Exactly the same as in the video. I watched the video so many times to try to catch every detail. It works very well. Friends & family love them. So crispy and yummmmm!!

[@cindychen4387]

Thank you so much Bruno. I reduced the sugar to 1/6 cup and substitute 1/3 of the butter to coconut butter. For the chocolate, I used semisweet chips + almond powder + coconut powder(to incorporate the coconut butter). Works really good.

[@bird271828]

Bruno, I wish I could stop by your house and pick up one of these chocolate croissants 😍

[@robertsontirado4478]

Never had a chocolate croissant which must be amazing.

[@MrDjubinum]

Je comprends très bien quand vous parlez en anglais. Mais c'est sympa les petites phrases en français :) Vos vidéos font rêver, bravo !

[@eloisemenhard7069]

Never watch such perfections when you are hungry, as I did. You are just amazing

[@exosproudmamabear558]

There is no way I can make this but it looks damn delicious.

[@phongda-dudecooking8551]

So crazy tempting chef! What a beauty in that.

[@venusianshadow]

WOW that looks SO incredible. I always want to make all of your recipes.

[@nancyalfaro5074]

Amazing! I will need to try this! Just ordered the cacao nibs online and assume they should be unsweetened and not sweetened kind? I noticed on the screen ingredients state 425g cocoa nibs infused milk but didn’t see quantity of cocoa nibs to toast and amount of milk to mix into. I hope recipe once posted will indicate how much of each. Thank you for your amazing recipes. Just made your belgian waffles this morning after resting dough in fridge last night. Better than any restaurants!

[@RodolphoPN]

This is the first video I ever watched from your channel and I'm really impressed with the technique and the final results, amazing job!

[@LGCblessed]

ok love your channel and to be honest I've watching it mostly for entertainment purposes because you're way to advanced for me lol but I have a question please please please... every time I attempt to make caramel sauce for say a creme caramel if I mix the sugar either for dry or wet caramel the sugar turn into crystals : ( soooooo what is the sorcery lol? I see you doing that on this vid so is it the bruner temp or...I really don't' know? thanks

[@elricdemelnibone5241]

Use a large enough pan so that the sugar is well dispersed. Put on high heat. All the sugar should heat in the same way, so do not hesitate to rotate your pan so that everything is homogeneous.

[@kirakatinas]

You can also try the dry way by putting a small amount of sugar in a cold pan on low-medium heat, adding every time a small amount and let it melt little by little...I don't know if it is the correct way, but it has worked for me 100% in the past!

[@nancyalfaro5074]

Don’t stir the sugar with spatula or spoon but just gently swirl the pan until you reach the amber color. This should stop your crystallization.

[@adam3d851]

there are millions of videos on making caramel sauce

[@LGCblessed]

@@kirakatinas thank you! I'll be experimenting with all the suggestions I've been getting here :D

[@enzoarmaniable]

Le mélange between french and english, c'est vraiment une tuerie ! En plus, l'expression et la diction of that chef, that I didn't know previously makes it a bit epic in my opinion. Le choix de quels passages sont en français et quels sont en anglais is also very smart. Keep going. Par contre chez nous (dans mon pays), le débat n'existe pas, we say "pain au chocolat".

[@tammygeo9696]

Just the intro was enough for me to hit the like button , j'aime tellement tes recettes ! Je vais essayer :)

[@angienatoyn]

This is so good it's evil.

[@julienbloggista5155]

I made these over the weekend and baked them on Monday morning... these are insanely good. I still don’t understand how they come out so light and airy although their recipe uses milk. Well done Mr. Albouze.

[@lj5634]

Another peerless recipe shared by the master himself , chef Bruno you are the definition of perfection.

[@Meow-pe2dz]

The Rocco Siffredi of French cuisine

[@ph5680]

C'est marrant a chaque fois que je regarde vos vidéos ma femme s’énerve et trouve très énervant votre façon de parler.. .:) moi j aime bcp vos recettes!

[@0Z1G0]

Mettez en x1,25 la vitesse. Ça change tout

[@angelamvp]

@@0Z1G0 graaave! Merci 😁😁😁

[@akaededeval374]

@@0Z1G0 damn right! I was falling asleep before this revelation 😂

[@cgmonkey]

J’aurai pensé qu’elle s’était énervé à cause du mot chocolatine lol

[@alexandredrd8343]

Ne jamais écouter l'avis des femmes.

[@beepbapboop126]

Bruno's confidence when handling the dough is amazing to watch.

[@pedroaboffa]

this is not cooking.. this is magic

[@lanarowland7025]

i have to watch his videos at least three times. the first time its just the sexy voice. the second time.. Well, just look at him.... then the third time i get to the reciepe..

[@MiiRaGex3]

This is a : Pain au chocolat Please don't tell Chocolatine 😭😭

[@adrienfiore9955]

Dépend des régions, dans le sud ouest les boulangers te regardent mal si tu dis pain au chocolat.

[@scoottoujourspret743]

Il dit chocolatine car la pâte est au chocolat

[@scoottoujourspret743]

@@adrienfiore9955 si tu demande un pain au chocolat à mettre dans un sac tu as signé ton arrêt de mort 😂

[@renevalgervais7807]

@@adrienfiore9955 ils n'y connaissent rien dans le sud, rester sur la fougasse...😂😂😂 pain au chocolat qu'on dit !!!!

[@ThomasGeist]

Only thing that really sucks is that this is for sure heavenly good - but I’ll probably never be able to make it. Excellent, Bruno! Thank you!

[@mayyabie6108]

I am definitely going to give it a shot. Visited Paris for 2 weeks ago and felt hopelessly in love. I always was a huge fan of pastry, but since i become lactose intolerant it's been difficult to enjoy it. So I have to make it myself. I can make usual croissants now, so next step is chocolate croissants. Thanks for the recipe!

[@specimenskitz]

"ChOcOlAtInE" au bûcher.

[@thomascahon3004]

On dit PAIN AU CHOCOLAT et pas "chocolatine" !!!

[@thevalper5822]

Tout à fait d'accord !

[@nholan_etoile_tv]

Non PAIN AU CHOCOLAT.

[@happinesswins]

C'est different oú on habite en France! Il y a même des cartes qui le distinge!

[@intercepte]

@@happinesswins ça ne veut rien dire pain au chocolat c'est même pas un pain. Chocolatine tu sais directement de quoi on parle si tu as appris le mot. pour moi un pain au chocolat c'est juste tartiné un pain avec du chocolat rien avoir avec une chocolatine...

[@TheDarckma]

Il est ou le pain dans le croissant?

[@AussieAngeS]

Absolutely fantastic croissants 😍😍 wow I am pregnant and would love one of those now 🤰🏻🥰

[@BrunoAlbouze]

🥰

[@mwrkhan]

This is insane. He actually made the chocolate bars that go into the pain au chocolats.

[@alidol8181]

Bruno you continue to improve our knowledge in baking, cooking and presentation. Thank you

[@wessamsaifeldin6715]

I never seen any recipe like yours recipes ,,, Many thanks Hope all the best

[@wolfgangouille]

I got so many girls with your recipes Bruno. Who wouldn't stay for the night when you offer fresh croissants the next morning?

[@user-dz7eb4kf7b]

Best chef ever,Thanks for sharing the technique.

[@kevinkim1997]

I've added this amazing video on my pastry bucket list! Merci beaucoup Chef!

[@ommaya1336]

This recipe is a treasure for chocolate lovers.

[@Himoutdoors]

When my children are grown up, I’m going to make these. They look amazing, and I bet they taste it too!

[@jeanniem.3367]

Every time he takes a bite of his completed masterpiece, I instantly feel deprived and a serious longing for a bite too 🤤. Lmbo 😆

[@nabeelahmed9051]

This has to be the best croissant recipe I've ever seen. Vintage BRUNO! GOAT 👑

[@boatmanmarto2002]

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.

[@SILLYSULLYPUTTY]

I came here just to see him take a bite of the croissant...obsessed!

[@alpk6469]

This channel must be protected as cultural treasure by KZbin.

[@ranchidamoondee1333]

OMG. This is more like an Art of Baking! 😲 I just wish that you sell Chocolatin online...🤤🤤 I don’t think I can bake that myself. Wow fantastic work!

[@peymannaddaf9107]

This is without the doubt the nost good looking desert iv seen . This guy is the god of food

[@ThePillager2099]

OMG! I love croissants in general over bagels any day but this?! I’m in heaven!

[@Maimitti]

OMG ! - en voilà des Chocolatines Albouze qui méritent bien ... les bruitages (super bien synchro !) - le traitement de la pâte (bonne pâte pour subir toutes ces "fessées" ) EST un "real treat" en soi !- // le praliné maison : un savoir faire époustouflant (et pas cul-cul la praline du tout !) : Tous les "hippopotames" applaudissent !- Merci Bruno : un vrai régal - même si on ne peut pas goûter - sniff !

[@ismailm970]

Oh! I wish i could do something with such a big passion and love in my life, like you doing Bruno , creating on this channel so many different of amazing delicious dishes , pastries... im watching your videos and laughing, you’re really energize and make mood better!

[@rodrigodiazdeleon8327]

Hey, Bruno!! Love your channel! You should make a vol au vent filled with scallops, red snapper and lobster cooked in white wine sauce! A recipe from my family that is guaranteed to be exquisite

[@SpaghettiToaster]

Care to post the recipe? Sounds delicious.

[@Enig_Mata]

he made one with chicken. kzbin.info/www/bejne/banShmVvot2bgJI

[@Ambryne1]

À ce niveau ce n'est plus de la cuisine...!! C'est de la MAGIE! 😍

[@user-oh9vm6hk4o]

Je regarde cette chaine pour voir vraiment l'art de cuisine ....bravo meilleur chef 👍👍👍🎉

[@lallimj]

His lamenations are so beautiful and distinct at the end of the video as he's scoring the final croissant. Absolutely incredible!