Kouign-Amann / No Mixer - Bruno Albouze

[@ninainthekitchen1455]

I just finished making this recipe. They are not only beautiful, but also delicious. I made collars (or pastry forms) using folded aluminum foil, that worked very well. Excellent recipe, excellent instructions....I am a huge fan. Thank you chef!

[@Siblysm]

that's not the genuine recipe, that's nothing for a French or worst for a Breton, that's a shame kzbin.info/www/bejne/qWLHg6RrrahgfZI look at 4:25

[@vtcheban]

@nina in the kitchen , thank you for the tip on using folded foil as an alternative to the pastry rings! will do the same!

[@hanooshlikewoosh2028]

Thanks Nina I didn’t have enough forms for this but your tip will save me a lot of time 😄

[@CaliforniaTami]

Nina In The Kitchen what size pastry rings- 3inches?

[@gilesleggett]

@@Siblysm to be fair, Bruno's look better. There are many ways to skin a cat.

[@tamaramorton8812]

This man just went through a lot of trouble making a gorgeous pastry and is receiving no respect in the comment section. I apologize to you Mr. Albouze for my - probably - fellow Americans' prurient and immature comments. I don't get it. Now back to the important stuff; I've had a few pastries that had this sugary, crunchy texture and I loved them. Thank you so much for sharing this process. I want to try making these someday.

[@UnclePutte]

I should know better than watch these videos late at night. The hunger, it does not abate.

[@Apollocreed2076]

Why torture yourself?

[@arielangel1]

This is by far, the best French pastry I ever tasted. A reason by itself to go to Bretagne or visit Larnicol in Paris. The salted caramel...OMG

[@AlexWilliams-qf3rp]

Buying a ticket like now....aaaahhhh...lol

[@neletiku3711]

ain't french :)

[@neletiku3711]

@@nicolasvanhorton5043 It's from brittany, not france :)

[@CptFoupoudav]

@@neletiku3711 bretagne as been a region of france for so long, only some inbred retard from lost villages consider bretagne apart from france.

[@r.c8756]

Bretagne’s got everything right about good food. The best breeds of cows for the dairy products, the greatest climate for apple trees, the proximity with the ocean for seefood and great perfumed salt, the beet fields for sugar allowed them to come out with the best specialties : Kouign Amann, Sablés, Apple cider, Crêpes, galettes (buckweat pancakes) etc. are all absolutely delicious

[@meganbailey6511]

I have a day off tomorrow and I'm spending the whole day lovingly slaving over this pastry! Wish me luck!!

[@Captains2012]

I had these in a French bakery in Charlottesville Virginia. I didn’t hear what she said they were clearly. I have been looking for them since. This is simply the best pastry I ever had. Ever. I’m glad I found this recipe.

[@maxsalman783]

This guy should do the voiceover for safety briefings on Air France flights.

[@regisztracio6124]

So annoying so retarded.... it disturbing so much!!!

[@kingshill96]

I want that voice in my GPS!

[@RaveBabyFuu]

agreed!

[@509734]

“Tyrne leffz in ze corneyr of Marianne Boulevoux, and eyour dyestinatous iz on ze ryight. Ohhh lala eyou havz arrivides”

[@AlexWilliams-qf3rp]

For real....uummm

[@gandalfstormcrow7943]

LOOOOOOOOOOOOOOOOOOLL

[@jadejaguar69]

Oddly specific but accurate

[@buildit1091]

This guy is the Arnold Schwarzenegger of baking!

[@rebeccarose06]

Lol!!

[@jonathanjensen189]

Maybe... I was thinking Jean-Claude Van Damme

[@cesteres]

More like Rocco Siffredi

[@pierrelegendre3582]

Tu peux sous-titrer en français s'il te plaît!!

[@jungahpark3776]

AGREE 💯

[@andrewbartel9259]

Such an excellent video. I love when people aren't afraid to give the full breakdown for high skill cap recipes and trust their audience.

[@debb1137]

Everything Bruno does is sheer perfection. Best chef on KZbin, hands down.

[@kianasimmons9876]

The way Bruno expertly handles that dough changed my LIFE

[@captocie]

i absolutely love this channel. the recipes are all so wild, and this gentleman's charisma and sense of drama never fails to entertain

[@eustacequinlank7418]

Spank that dough, Bruno! SPANK IT HARD, AND GREASE THAT RING BABY!

[@trollenz]

😂😂😂😂😂

[@emxtsc]

ur sick

[@josefk5659]

It’s only smells!

[@maaczka]

LOL.

[@weaverbirdb9953]

Hilarious. Bruno makes. good girls go bad

[@Tydir97]

His voice makes me moister than the dough.

[@izzyr9590]

👌🤣 r/commentawards

[@flowersforever5970]

Girl i-

[@coquicoqui78]

I had the privilege to try this pastry in a small pastry shop in Paris and I LITERALLY cried... Years later, i am still thinking about them and wishing i had bought more than only one. I have never had anything come close to, or better than this. Thank you for sharing... this video brought back beautiful memories 😊

[@BrunoAlbouze]

Thank you 🌝

[@patriciaborges3727]

Chef you are amaizing, I am a student of Gastrnomy in Brazil and I am really impressed by the narrative voice. I didn´t decide if I liked better the recipe or this hollywoodian velvet voice! Congrats

[@pinkponyofprey1965]

1:57 that made my day! :D

[@tuuuben]

what a way of talking x)

[@tentifr]

Gets kinda nnoying after a while. Nice novelt though

[@lorianderson199]

wow. One of my favourite breakfast treats. I had no idea the amount of work that went into making them. I'll treasure them even more. thank you.

[@Fisklina]

An absolutely amazing pastry. I spent a lot of summers in Esquibien growing up and I loved eating Kouign-amann. And all the other food as well for that matter! Edit: My craving got so bad I have now tried making it myself. Your recipe was amazing and I nearly ate myself to death haha!

[@tinah.2089]

gahh! I wanted to hear you bite it and see how crunchy it is!!

[@millionhairs]

+Tina H. ha ha ha...I thought it was just me. I was about to post if anyone else desperately wanted to see him eat it.

[@tinah.2089]

Well yeah!! Of course, all those layers and we couldn't even get a crunch out of them, my food porn is not complete. :-(

[@1lapmagic]

He needed to give it the ole' tappa-tappa

[@Cypeq]

make it fools! maximum effort!

[@bballerryday]

lol wrong channel

[@EmmaSun]

perfection again (and again and again)

[@Scirzo]

Made these today and they are fantastic! This recipe is added to my Tested and approved recipes playlist.

[@432ace5]

This dude got me inspired to make these and I got them right my second try the only reason I didn’t get it right the first time was because I fell asleep while rising my dough and it became sour they were definitely the best pastry I’ve ever had

[@EmilyPetersenHomemaking]

The bakery by my house just started selling these and they are worth every penny! The crispiness of the caramelized sugar makes it so amazing... I just have to brush my teeth right after I eat it. :)

[@johncspine2787]

Just eat it with hot coffee..check out his recipe for chicken pot pie..he does savory entrees just as well as pastry, it’s incredible..

[@commentcopbadge6665]

The round ones are superior in texture to the traditional folded ones. Whenever I make these I make at least 40 pieces and will only shape 5 or 6 of them in the traditional way because like me, everyone that tries the round ones find the texture to be much more interesting with the larger amount of soft center.

[@user-fm8jh6iq1y]

Traditional is round.

[@VelocesArmadiu]

When I was 16 I had these from a small bakery in a French fortress city I can't remember the name of. I've been looking for a recipe ever since and I'm so glad it's fairly simple.

[@marcantoine7105]

french fortress city where you can buy those... It's either Guérande (surrounded by a moat) or Concarneau (surrounded by the sea)

[@JLara-y7v]

Probably Saint-Malo

[@mattclark8746]

Just thought of an idea, when re-watching this awesome video months later. Instead of buttering the entire Silpat, why not put your molds on the Silpat and butter the whole inside the mold, including the bottom. Then remove the ring and spread sugar onto the mat. The sugar sticks to the circle shapes but not the entire Silpat, so you waste(and have to clean) less.

[@snowstrobe]

Clever. I was thinking it was a bit wasteful.

[@ma2wheaton]

I use small tins with bottoms. Easy cleanup. Considering your silpat idea, my version has a lot of lovely caramelized goo around the individual cakes. The sugar and butter mixture might seep outside off the ring with the way you have described it, not allowing enough to make for that nice crunchy glaze.

[@ma2wheaton]

You're worrying about waste with this sort of decadence? Come on!

[@cassaundrawashington7024]

OMG!!! I can taste that caramelized, buttery, crispy pastry!!! Will make these again soon. Thank you for another Amazing Recipe!! ❤️❤️

[@CatsLivesMattter]

Tasted these made fresh in Locronan. Omg was a dream.

[@jpark618]

Oh my goodness, I can listen to your voice all day. Amazing recipes on your channel but your voice is what gets me every time.

[@darianroscoe1017]

I think I need my insulin shot just from watching this video. They look lovely and delicious!

[@julijanstranjsak8748]

+darian roscoe If you calculate, you can see, that one of these babies has only about 8 grams of sugar.

[@bjrnlarsen4635]

Thats 32 g carb+ the dough! To much for my diabetes!

[@fayhafayhakandai5209]

Bjørn Larsen o

[@one4sorrow]

+julijan People with the many and varied types of diabetes calculate their insulin doses using insulin to carb ratios. While simple sugars do contribute, it's the carbs in food that you have to worry about. Carbs = complex sugars. As long as I can count exactly how many carbs are in a particular meal, I can use my insulin to carb ratio to calculate how much insulin I need for that particular meal. The more carbs, the more insulin I need. I can still eat whatever I want but the reality is that if I have a high carb (ie high sugar) meal it can have more of an impact on my blood sugar levels if I wrongly estimate the amount of carbs or if I have a low carb meal and overestimate the carbs I might overdose on insulin. It's a fine, often infuriating balancing act, when you just want to eat your damn sandwich because you're hungry. And it sucks if you hate math.

[@tomf3150]

Darian, better check your cholesterol too :)

[@earthlingsdeliciousfoodlab]

To the person reading this. May success, peace and happiness be with you. Amen.

[@pierremaillard4527]

whoah , what a lot of work ! but I'm pretty sure it will taste absolutely amazing Thank you

[@walterkern6601]

this is to me...the most tempting, delicious sweet pastry delicacy. You just 'meltdown" when eating this Kouign Amann. crispy caramelized, slightly chewy edges, the mouthfeel,!! Then it's very buttery and one tastes the butter flavor that comes out so incredibly. If rightly baked and all over caramelized, this is the one I would choose in any of the top french pastry shops. I just cannot resist. Our French village Baker in Hongkong makes them every Saturday and Sunday morning. And I just have to go there to "secure" this most divine edible morsel of food. . But since I try your recipe I also make them once a while at home. Bruno . just fantastic and like your video instructions. the dough part is not so easy, but then it is worthwhile the effort...the excitement to make something so delicious at home. Kouign ...I urge all to try this out. it's out of this world!

[@fionazhoa7695]

I tried this recipe early, and I just want to say "IT'S very very very delicious!!!!!!!" Can't stop eating them

[@helengiang2422]

I followed this recepie and made this...the labor is intensive but worth it! My family ate everything and no leftovers ! 😃

[@jennylozano2020]

Is there a recipe ?

[@gardeniagorgeous4232]

Such a beautiful pastry. Almost too lovely to eat. *tear*

[@Pau1980Pau]

I made this and it was excellent! Thank you! It was the most difficult pastry that I ever tried to make, but Bruno takes the stress out of it and makes it seem so easy! I doubled the recipe and froze half after I rolled it. Both batches baked perfectly!

[@MayMay-ou3nk]

Is it only me or his accent is seriously sexy it's almost a crime?

[@1951kvk]

Mais oui!

[@lindaang7814]

totally agree ....it's super sexy

[@parouuu]

Yes je bande !

[@houchi69]

Not sexy until he takes off his shirt.

[@rebekahhockman3221]

Yes, !!!!!!! My husband laughs when he comes home and Bruno is talking through a recipe!

[@heyheyparty]

I could listen to this guy talk all day

[@richardjooste4636]

Strange my wife wants me to speak French in a deep voice when in bed.

[@LuciaFiero]

This is definitely a task I would outsource to my local baker. Wow. What a lot of energy this process takes!

[@siteks536]

I'm Breton, and for real... your kouign amann looks delicious. Maybe you forgive some extra butter and sugar... they looks a bit dry 😋

[@ig916]

Thank you so much! Now I understand why they are so expensive. Is really a labor of love and expensive. ❤❤❤

[@riyahdani8258]

1:57 when you hug your dog but you remember hugs give dogs anxiety

[@lanadelqueen9155]

Really?

[@mariajanethgonzalezquiroga1967]

I found you a few weeks ago. Your style is what I would like to be. I cook and I try my best with the tools I have, close to zero and, with the difficulties to find groceries in the country where I live at the moment. YOU ARE THE BEST EVER.

[@frenchballerlover]

For those who don't know it, this thing is deadly in every sense of the word. Basically sugar and butter put together. France has birthed a lot of unhealthy recipes, but this one tops them all. Delicious, though ;-)

[@rolandblanchard3029]

Paradoxically we have one of the healthiest populations in Europe

[@r3dp1ll]

@@rolandblanchard3029 used to. Mcdo is very popular and habits are changing.

[@shirooshin]

After watching this video I completely agree that Heaven is a place on Earth!!!

[@majidaelidrissihassani5747]

comme toujours c'est magnifique ! ♡♡♡

[@timbeecharmer]

Holding the dough to his face, priceless!

[@romanticfool5658]

don't ever change,love your vids! :) Hola from Puerto Rico again

[@lilinparis1]

Les plus beaux kouign-amann jamais vus sur internet ni même dans les boulangeries ! Bravo ! J'en rêve la nuit...

[@ishalocke1123]

Quick, my husband just walked in the room.... can you do this with gluten free dough? ...I’ll be back. 😘

[@terrypierce6817]

The second I saw you cuddling the dough.... I was all in.

[@MGS566]

I am torn between this one and Chef John’s @ Food Wishes.🤔 Guess I’ll have to try them both.😂

[@mtlbiketech7960]

You are the Bruno Albouze of which one you chose !!!

[@IamMagsB]

CJ came out pretty thick, this one is perfectly thin and seem easier to understand despite the accent. All we need to learn is fold it 5 times for that delicious layers of butter and crispy nougaty consistency.

[@laken1804]

Love them both. Food wishes sarcastic, this one is flirtatious.

[@luciefrance]

Thank you So good 😀👍

[@arouabensalah3074]

Hello Chef, would you do the recipe of Sables Bretons (palets bretons)?

[@hersheyti]

i can listen to your recipes. all night long!!!!!! please tell me more!!!!!!!!!

[@shotdunyun835]

Hahaha as a french i find is accent a little bit ridiculous so reading all those comments about it being sexy is just too funny

[@vickirodriguez8874]

I could just listen to him talk all day

[@MrCedricbzh]

kouign=coin, amann=beurre. la recette c'est une pâte à pain que tu laisse reposer toute la nuit, le lendemain tu l'étale en carré, tu mets le beurre et le sucre dedans, tu plie les coins vers le centre (d'où le nom de "coin au beurre"). tu laisse reposer au frais 40min, tu étale et plis 4 fois (avec les repos) et tu cuis. kenavo

[@BrunoAlbouze]

+KeiDrBreizh une pâte a pain avec du beurre qui subit un tourage cela s'appel une pâte a croissant. Et si le sucre est mélangé au début et subit 4 tours simple, ce qui n'a aucun sense..3 suffises.. alors la pâte se transforme en colle a cause du sucre qui remouille.. Il y en a eu des essais et commentaires... mais malheureusement y'a pas grand chose de tres concluant. Internet est pourrit de recette a 2 balles qui marche un jour et pas l'autre... ou des videos pas fini ou on te donne des ordres. Alors, j'attend votre video et la recette qui marche a tous les coups et inégalable au niveau du goût bien sure.. et la, on prendra rendez-vous pour une dégustation.

[@MrCedricbzh]

venez dans le restaurant où je travail à Rennes et vous verez, c'est la recette de ma grand-mère que je vous est donné

[@BrunoAlbouze]

+KeiDrBreizh je n'en doute pas. San Diego - Rennes; c'est direct?

[@MrCedricbzh]

doit y avoir quelques changement. c'était pas pour descendre ta recette, c'était juste pour que tu es la traditionnel

[@BrunoAlbouze]

+KeiDrBreizh C'est juste une question de méthode plus que la recette elle-même. Les recettes de grand mere ne sont pas forcément les meilleurs. La tradition est une base pas une certitude..Le Kouign-Amann c'est une pâte levé riche en beurre et sucré pour obtenir un effet caramélisé donc croustillant en fin de cuisson. Le palmier; en pâte feuilletté - c'est exactement le même principe.. après chacun le personnalise... c'est le résultat qui compte.

[@sae6037]

Chef Bruno's acting is amazing! That face he makes always got me! Thanks for sharing that recipe, I totally love Kouign-Amann :) merci merci

[@dmmdmm5435]

Whew ! I need to smoke a cigarette and lay down after that.

[@doralevitt2879]

🤣🤣🤣🤣🤣🤣😨🤔😄

[@OmKalthoumMahrsi]

Ok I don’t believe in love at first sight because my love life sucks but when I saw that sweet brown I don’t know what I fell in love and soonnnn I m going to taste it ...

[@daunsimbukan]

Your hand is d key( quote by my mom)

[@janettehershey6958]

Simplistic, buttery goodness. I make something similar but didn't know its origin. Thanks for sharing!

[@tomshani6320]

“Caramelize the bottom your pastry”..... idk man... this is... uncomfortable...

[@laken1804]

Where is your mind going?

[@katalinaj3450]

I have learned so much from you by just making 2 items ; inverted puff pastry and apple fillings. I make so many mistakes and I have learned. Result - apperance is NOT there yet but the tastes - AWESOME! Will practise and THANK YOU + THANK YOU!

[@Elielakiss]

I feel like Im too young to watch this

[@laken1804]

PG 21 Viewer discretion is advised.

[@arsyamel4836]

Love the dramatic editing food deserves it

[@pazuzil]

If Hannibal Lecter was a master chef his name would be Bruno

[@judyfleming6269]

My mouth waters just looking at the video!! It is indeed an amazing pastry.

[@MrHer9]

listening to your voice at 1.5 speed sounds so epic XD

[@bullluttttt]

when I do kouign-amann I put it on a heat source (radiator, wood stove ....) until it is completely eaten because with all the butter in it I find it less good when it has cooled No worries, it is certainly eaten in a day , it is sooo gooood

[@yugobepu]

"It's a prrfect Euro pisstry" LOL :)

[@aileenuy419]

How I love this pastry!!! Perfect with black coffee.

[@rogerrobie2451]

2:00 lmaffo

[@519forestmonk9]

I am in love with this pastry

[@cocinacarmenrecetas]

Que delicia! 😍 🥰 😋

[@kfallstidi]

This man is an amazing artist.... The finished product looks amazing

[@martakelly2030]

i ate that pastry from Whole Foods, but I bet yours is ten times better. Great job!

[@djackson1868]

as a professional baker, as soon as he was caressing the dough to his face with a look like "What?", I hit the suscribe button.

[@michaeltiefenbach7206]

I'm going to make Palmiers tomorrow. I found this video immensely helpful, thank you.

[@susanoconnor7299]

Palmiers? What's that?

[@thegoodgunner]

@@susanoconnor7299 similar to the recipe, different shape thats all i.ytimg.com/vi/mztpjshbjdU/maxresdefault.jpg

[@rabit818]

The acting and accent is precious.

[@fk8002]

I fell asleep I think I will use your voice for my baby to fall asleep 😴 asleep 💤

[@lookmun]

I can hear my insulin pumping by watching this video...... Nice recipe chef

[@thiamere]

he really makes everything that he does look like a piece of art!i sure hope that i would have the chance to eat his creation before I die

[@cutepuppylover5554]

I have much respect for baking!!!

[@x7728]

Hello, what is the ring mold that is used for in the video? Also, what are the dimensions?

[@thewebspinner]

I grew up in france and remember being in love with them, still my favourite pastry ever. I think I'm gonna have to brave it and give baking a shot!

[@romansworld8891]

The way you say butter and sugar🤤

[@stellavalerie94]

I can't tell which do i like better- the pastry or his voice?

[@deusarussa]

The most delicious french candy.

[@thomascocker2427]

I made these last year and they were amazing!!! just something you can't find in Texas easily.

[@BrunoAlbouze]

+thomas cocker guns easier to find that love indeed

[@redSnapple]

Thank you for sharing your recipe!! You make it possible for everyone to enjoy your creations

[@i_am_Sabhi]

A Sensual way to say Queen, If Queen itself wasn't Royal Enough ! 👑😍

[@death2pc]

Comme d'habitude................ Le meilleur................. You French!!!!!

[@carolyndavid1959]

Beautiful pastry!!! love it! thank you for sharing Chef Bruno!