Paris-Brest - Bruno Albouze

Indulge in the iconic Paris-Brest pastry, a delicious round wheel-shaped treat with a rich history dating back to 1910. Originally created by Chef Louis Durand to celebrate the Paris-Brest bicycle race, this pastry is a true French classic. Filled with decadent diplomate hazelnut cream, soft caramel, and gooey praliné spread, this gourmet version of the Paris-Brest has received a modern upgrade that will surely delight your taste buds. Curious to learn more about the story behind this delectable pastry and its mouthwatering ingredients?
Join me in this virtual culinary journey!
To get the full recipe go to brunoalbouze.com/paris-brest-...
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#pastry #food #chef #skills #cuisine #cake #chouxpastry #paris #

[@Turnpost2552]

The guy is pure class. This is what everything should be like.

[@pearpenguin]

Usually I think "I can do that" but not today. This is beyond my skills. Will gladly participate in the eating instead.

[@MultiGemgirl]

😂

[@astahesta123]

It can be very defeating to a newcomer (mainly because of the dough) but after a few tries it is absolutely worth the time and effort. If you change your mind, let me know and I'll give you all the tips to make it work.

[@ahmadchehab5917]

You can do it , but you have to be patient don t rush things... I made it before using the old videos of MasterChef Bruno and it was really a piece of art. Bruno is phenomenal 😊

[@robertsontirado4478]

All cakes kneel to this cake.

[@kasiaasd]

Beautiful cake ❤ Bruno I love your work and all your recipes. I wish you teach me your technique,but I think that's not possible. I will follow you all my life. Bless You 🌺

[@nancyalfaro5074]

This is one of my favorite desserts! I’ve made his earlier version many times and it is absolutely delicious!!!

[@user-bh8vx6lj2f]

I was just planning on making a Paris Brest tonight/tomorrow! Just in time!

[@hiddenknowledge6333]

I've only ever baked betty crocker cakes from a box and I'm gonna try making this soon. Wish me luck!

[@Herskaldetikkestaanoe]

Thank you so much for making a longer video 🎉🎉🎉🎉

[@DavidPlante78]

C'est assurément un des meilleurs Paris-Brest j'ai vu dans ma vie. Bravo!

[@mark91345]

That looks insanely good. I don't have the tools to make it (or the fortitude to attempt to try), but wow, it looks luscious.

[@christopherrichardwadedett4100]

Bruno #1 Franco-American Chef with Jean Pierre!!!

[@Vandelay666]

I don't plan to get married, but if I ever meet a woman who makes me one of your exuberant recipes, I will marry her.

[@roysmeets6460]

It's a lot of work, but so great....I love it

[@_soul_light8154]

Love your vidéos chef .. i’m also a new Algerian chef merci pour les details ✨

[@ashku27]

Yes, Bruno. C'est magnifique.

[@fockewulf9518]

Phaliné + Patashoo + Diplomat = 💯

[@BrunoAlbouze]

So much diplomacy on that one ☺️

[@SweetMamaG]

A lot of steps, but seems fairly simple!

[@ahmadchehab5917]

lot of steps but not that hard 😊

[@vanschat]

Oh my goodness. This looks fantastic. Will definitely have to give this one a try! Thanks for sharing.

[@astahesta123]

It is unsurpassed, believe me

[@Jesus.the.messiah33]

Oh my. Deliciousness.

[@elfiepapini4470]

OMG I CAN TASTE IT…MY DAUGHTER WENT TO FRENCH PASTRY SCHOOL IN CHICAGO SHE CAME HOME WITH THIS DESSERT IT WAS LOVE AT FIRST BITE😋😋😋

[@stefanopassiglia]

Amazing pastry and skills! A question I always had is if pate a choux can be frozen?

[@elchabonification]

I need this😍😍😍😍😍

[@CtrlAltDfeat]

This never fails to impress.

[@FlamingMurka]

Special thanks for Strauss ❤

[@halenafonseka]

WOW!

[@alexanderantol3769]

As you said. INSANE ❤👨‍🍳🤟🙏✌️👍 I believe it tastes incredibly good🥳

[@Styler3x]

this is the pinnacle!

[@matrix2014]

Does anyone know what brand mixer that Bruno using in this video?

[@foodloverbey9627]

Delicious recipe💯👏👏👏💖💯💥👍💯

[@suzannebrown945]

❤

[@lbmla283]

Beautiful

[@future7442]

beautiful~~~

[@astahesta123]

Can you do a pistachio one please?

[@eem19584]

That's 3 star Michelin or 5 stars hotel category or rather yet royalty class level. Bruno is in the champion league while I'm in elementary school level. I'll stick with my simple, basic 10min' prep' cakes.

[@Punchabearinnamouf]

I've done this one a few times and it's my absolute favorite dessert, try it! (Multiple attempts if you need to, it's worth it.)

[@Punchabearinnamouf]

Even did dulce de leche in a pinch once since I didn't have the soft caramel

[@cmanroseful]

Chef Bruno has never encountered ingredients that don’t need mixed with an immersion blender

[@eddypulham]

Oh my Bruno!

[@asmaemekrane4121]

Please which type of subscription we have to purchase in order tp get this recipe?

[@jp1892]

I can access it with mine at $29 per year

[@thewalkingdunning-krugeref9664]

I can seriously see myself getting to the stage of cutting the top off and ruining it. I'd never bake again. Btw, this looks absolutely incredible.

[@psgman41]

Mother of God 😮

[@barney6888]

Break out your Billie Holiday records and start signin' the blues cuz there's only enough for me.

[@AlexandrosV88]

It would take me a week to make this, and yet I want to so bad! Probably never gonna happen...

[@astahesta123]

It only requires 2 days but so worth it

[@antonellachiodi]

Wowwww j'hadore 👏 👏 👏 🫶🏻

[@mimimerime2505]

Mettre de la recette 👋 et bravo

[@memelak]

😊😘👏👍

[@impaque]

Gelatine? Why the shortcut?

[@demonslet]

-r

[@demonslet]

(país best)

[@jeffreysanchez2503]

3rd

[@ghyabraci]

1st

[@ksoo8938]

how to try it out when i can t afford to be your membership please give me your recipe pleaseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee anyone

[@ananthua8920]

2nd😂

[@warmanijaw1078]

Le meilleur Paris-Brest de Paris se trouve à cette adresse: 108 Rue Blomet, 75015 Paris

[@LTZMSYAL]

je ne suis pas de cet avis. Je l'ai goûté, il est bon mais loi d'être le meilleur pour moi. Le meilleur que j'ai goûté est celui de carl marletti

[@warmanijaw1078]

@@LTZMSYAL 8.5€ la part individuel, contre 6.5€, je note tout pour faire mon jugement final sur le rapport qualité prix, mais j'irais le tester, les pires Paris-Brest pour ma part sont ceux qui sont "beurré'" ça écœure des la première bouché, car manger du beurre aromatisé à la praline c'est pas assez travaillé on va dire.

[@dirtyunclehubert]

the paris brest - but its the 7000 bucks designer bike version!!!