Peanut Gianduja Spread - Bruno Albouze

[@MM03248]

I was just in the middle of something really important and I swear I just halted it completely because I saw Bruno uploaded a new video. We’ve missed you, Bruno.

[@iww6205]

MM24 me to, I Love Bruno

[@watchmychannel1]

MM24 So Much!

[@elizabethndaba4022]

Me too! 😂

[@itzyaboicloud8735]

Liked before I watched. Always know it comes out great.

[@toshiyukisuzuki7610]

a very original and personalised gift for the holidays.... well, I have already prepared for 2017 Christmas but this recipe will be a great part of my 2018 holiday gifts. thank you bruno sensei😊

[@Asdrubalissimissimo]

0:09 Yep. Even better is Gian-du-ja and not Gian-du-jà. Like the german "yes" (JA!) Said by an italian born in Torino [Turin] where is made!. Cheers bruno, great channel. It was a surprise seeing this plate :) I must admit also i was never aware how it was made, but only that it had nuts in it! Even a foreiner can teach me something about my birthplace!!

[@maatallahsady3038]

un grand chef....merci Bruno

[@camtranthinhat484]

Almost your videos, inspired me to try to make its once time by following your recipes. In fact, you're the best chef that i've been looking forward to watching your awesome new one. Many thanks! Wish you health, peaceful and happy!

[@valentinrobak6059]

Ça a l'air trop bon !!! 😋

[@roskar]

Je dirais même plus, ça a l'air vraiment bon!

[@WhoFramedMSG]

Hey Bruno I know you love dalstrong but I got a yaxell dragon nakiri fusion and it's my new favorite. I highly suggest you check it out. Great for cutting veg

[@patriciateixeira3237]

Bruno hi, i'm from Brazil. I love you

[@Walker-x2f]

You are finally back Chef!!!!! I love you!!!

[@tigrottomiciato]

Ho Bruno thanks for this marvellous recepe. You blended up two things that I love...peanut butter and gianduja. Merci. Hope to see you soon😍

[@avalon449]

Strange....I’ve been subscribed to your channel for a very long time but this video didn’t come up as new video. I just happened to look on the Home tab and saw that it was mixed in with other vids and posted yesterday. Oh, thumbs up!

[@chefemadrouji8861]

Sir, you are a very professional cook, I hope to become like you someday👍👍😊😊👍👍

[@skylilly1]

Ironically, I'm eating peanuts. Thanks for the recipe, looks yummy!

[@0000000Lara]

I used to eat that back in New Orleans. Impossible to find in chile. As always the most handsome man in the world creating the most wonderful food to delight us

[@BrunoAlbouze]

Thank you Lara ;)

[@jasmineshoureh6346]

I'VE BEEN WAITIN FOR A NEW VIDEO IM SO HAPPY

[@mominetti]

Bruno, you are “The Magician”! 😵 And the only KZbinr I can hardly/impatiently wait to see another video from! 😵 Mmmm, gianduja- this is the best spread in the world, bar none! But, you see, you always learn something new, more and different, because I would have never thought of making this with peanuts and also adding peanut butter in ‘Gianduja spread’...so this is a gift actually, because it can be made with any kind of nuts, even a mixture of two or more, or even adding a little bit of salt - salted Gianduja, like Salted Caramel - but I don’t know, would that work?!?! Greetings, from Slovenia! 🤗

[@gleirapinetobar5736]

Rico...la voy a preparar.

[@aoi1053]

This looks good bruno

[@selaheats_]

Hi Bruno! Can you please try making portuguese egg tart? I recipe from you would be AMAZING! Thankyou!

[@pluutoop]

😍

[@sofiapasa1139]

I admire you!!you are one of the best!😘😘can I use it into a mouse instead of praline paste???

[@belledesvilles875]

amazing recipe....i love it

[@Pearl_of_Labuan]

Bonsoir, could I ask you to make a white chocolate hazelnut spread? I still can't find a good recipe on web, and it would be lovely for me if you'll share one. Thanks and compliments.

[@69waltersg]

Oooh, I love Ganja!

[@igormelchert2280]

Great combination! Bruno, always incredible :)

[@minouchka5655]

my next recipe !!!

[@Bamx4]

Yaaaaay

[@pinkponyofprey1965]

3 months????? haha "someone" will help me with not having any storage problem within 3 HOURS! :D

[@oskihaddad6406]

Bruno my love the recipe is great and I love it when u say"" episode'

[@MERYEM_ELAAMRANI]

👍👍👍👍👍👏👏👏👏👏

[@maatallahsady3038]

مالح وحلو Malehwhlou راكي هنايا اختي مرحبا

[@adilkouzaz2271]

Maatallah Sady ماكاين غي النقيل hhhhhh

[@2006ayah]

adil kouzaz ههههههه قتلتني بالضحك والله

[@roskar]

Bruno, tu devrais faire des workshops a travers les US. Commence par Nashville STP

[@heartyearthy]

Bonjour Chef Bruno! D'abord, merci bcp pour la recette et j'ai une petite question! Le peanut butter que vous utilisez dans ce clip, il est sans sucre ou avec? Le mien contient ni sucre ni huile (juste un peu de sel) et donc qui est hyper pâteux. Je sais pas trop s'il convient à cette recette ou pas..

[@BrunoAlbouze]

Il ne conviendra pas ou il faudra ajouter de l'huile et du sucre. Les peanut spread sont en général peut sucré mais assez onctueux pour étaler..

[@heartyearthy]

Ok, J'ajouterai de l'huile d'arachide en fonction de la consistance. Merci Bruno ;)

[@asmaeessaki6883]

Merci pour vos recettes chef est ce que cette recette est valable pour les noisettes , amandes , …? Merci

[@mj3535p]

Bruno can I use any nuts? Same amount?

[@2006ayah]

Caramel peanut did you buy it from store or you make them?? Thank you 😊

[@BrunoAlbouze]

Butter toffee peanut - you buy it or you make them ;)

[@epifanny]

Thanks. Does anyone know why cornstarch is added to this recipe? Would it be ok to skip it?

[@BrunoAlbouze]

Yes it balance the texture out.. but you can skip it.. it'll be more runny though...

[@epifanny]

Thanks

[@oskihaddad6406]

epifanny not cornstarch its powdered sugar

[@oskihaddad6406]

Oops sorry cornstarch

[@josephinejow261]

Love u BRUNOOO!!💋💋💋💝

[@bellkissalg8591]

Yummyyy , Super Chef

[@joannenguyen7786]

May I ask what was the brand and model of the food processor was used because mine didnt smooth out the nut and camarel to praline paste 😭😭😭. Merci.

[@InnuendoXP]

From the look & sound of his equipment I'd expect he is working with a commercial grade food processor similar to a Robot Coupe which has heavy duty bearings & a large induction motor that is very tolerant to heat & constant use or heavy duty tasks. It would be overkill for home kitchen use, and very expensive. But for this kind of task, a heavy duty domestic-grade processor with good build quality will be more than sufficient (and more than sufficient for most things, just not at scale like if you had to prepare food for hundreds of meals a day). I haven't bought a food processor in several years but the Ninja BN800 for example, looks excellent.

[@rezkitty397]

YUM💋👍♊💛

[@vizigr0u]

What about Gianduja rdin ?

[@BrunoAlbouze]

vizigr0u lol i thought abt it actually😁

[@georgiivanov61]

Can it be done with other nuts? Hazelnuts for example.

[@BrunoAlbouze]

Any kind :)

[@LuciaFabrizioLara]

Original gianduja is made with hazelnuts 😎

[@BrunoAlbouze]

That's exactly what I say in the video. Though, i m not talking about original recipe here but rather making a point that Gianduja can be made with peanut as well.

[@georgiivanov61]

Bruno Albouze Seems like I missed that part.

[@janell3407]

Hi first