Pear-Chestnut Yule Log - Bruno Albouze

[@ChefJeanPierre]

Another piece of art! You never cease to amaze us! Merci miles fois!!!

[@lakosilster]

it is really nice to see how top chefs are supporting each other

[@SamBrickell]

*:)*

[@thewalkingdunning-krugeref9664]

You're more my speed, chef. Bruno' clearly practices sorcery.

[@aureenjimenez7598]

Hey people remember life is short and Chef is doing what he loves. He was moved to make this amazing cake here after Christmas. So what?! If you ask me Christmas should be practised all year round! You go Chef! Thank you for sharing.

[@reinhard4348]

Been watching you for a while . I don't understand why such an outstanding chef gets so little views

[@lakosilster]

I am questioning myself the same thing for the last 8 years. I made plenty of his thing and they were all fantastic. He deserves more views and mlre suscribers.

[@xio3857]

when he takes off it will go to the moon. and we can say we were here from the beginning. 😉

[@reinhard4348]

@@xio3857 well , he got already close to a million subscribers , so weird how he gets so little views

[@Matzes]

Because he has an extremely unlikeable personality. But his recipes are top notch

[@mominetti]

I hate to say it, but I think it’s because he’s foreign, even though for me he’s much more likable than his fellow “american” chefs. He is professional, humble, funny, not pretentious and makes everything so delicious. He does exactly what he knows best, he is real!

[@DownButNotOutYet]

This Yule log is an amazing presentation. This really is exquisite. It must taste amazing. You have a wonderful talent for sophisticated presentations. Take care.

[@lavenderbee3611]

What a truly amazing holiday dessert, a masterpiece! Thank you Chef!

[@-jurga-]

8:16 he drop a fork! Yesssss I'm making it! Looks absolutely amazing 🤩 Thank you chef!

[@joeconiglio]

Bruno you are a great inspiration. Your techniques are amazing. Great to watch!

[@mjremy2605]

OMG. I fainted before you did! So good. Luscious is the word for it. Chef Bruno, you are so entertaining to watch, and I love your recipes, stand mixer (the Ankarscrum one), and trim physique. Well done on keeping fit, not often do you see a chef in good shape. That is very important and shows great discipline. Well done on all counts, et merci Chef Bruno!

[@kwnstantinamavrochi2703]

Extraordinary as always!

[@robertciello]

I'm speechless. Unbelievable.

[@himelui7035]

It's ARTWORK!!!!! amazing!!!!!

[@RalucaU87]

Pure art! many thanks, Bruno!

[@princesse523]

Merci Chef pour cette réédition de Noël et du jour de l'an ! J'adorerais les faire. Pour l'instant je partage votre vidéo... Avec tous mes remerciements

[@catherinetrollip1311]

I like the way you make the cake for xmas and the they you cook and bake ❤

[@cookingwithmimmo]

You can cook very well, the recipe is very good

[@pluutoop]

The fainting at the end is something my dad did when I was a kid. 😆 It brought nice memories.

[@Viggypop571]

I’ve got lost at chestnut sponge 😂. Btw, gorgeous desert!

[@misterwolf9227]

I would like to taste this yule log. Im sure my friends would love it also..thank you Bruno.

[@ELEKTRARE]

Votre pâtisserie 🍰 est délicieuse 😋 gros bisous 😽

[@lilo7019]

thanks for sharing great video Be safe

[@fadeltrabelsi1953]

Chef .it's one of the kind

[@sullivanspapa1505]

A YULE LOG?!? Chef likes to have us prepared for NEXT Christmas?!?

[@saronghezai]

Love your creativity.

[@Everythingfreshandsassy]

Beautiful!!!!

[@Alan-lt1mr]

Greetings from 🇱🇰

[@poochiedingo]

Bruno, you are a genious

[@recordman555]

Beautiful!

[@parastoohatam]

Yummy 😋 shall I try !

[@13c11a]

Almost too beautiful to eat! Gorgeous!

[@sweetchuck3245]

food of the gods.

[@truscheva]

I like that recipe 🎉

[@kraft9597]

From where you get these unbelievable ideas of garnishing?? It looks so sexy, that I can't decide which one is my favourite

[@jahnets11]

Looks good.

[@ghitarais4346]

Merci beaucoup chef 👍👍

[@KlingonGamerYT]

Ive worked with a couple of decent very talented pastry chefs but Bruno your #1 even better than me lol :(

[@subliminalphish]

In all my years on this earth I have never had chestnuts. 🤨 I know , even I'm shocked!

[@laughingman9364]

👍👍👍👍

[@andrewzel]

When using gelatin sheets (in grams), are you measuring the dry weight or wet (soaked) weight of the gelatin sheets for the recipe? Thanks :)

[@Lea_5584]

J'adore la fin au moment où il déguste son Yule log 😂

[@questionmark9819]

Delicious as always

[@rummyg.5421]

This is art

[@ricardomarchtenorio5784]

Amazing

[@tonistoian1480]

👏👏👏👏👏👏👏

[@almaztilaun496]

God bless you 😘😘😘😘😘

[@sdr196]

Super cool

[@ThePixelbuilder]

Man I love your videos, but Christmas was like 3 weeks ago ;)

[@BrunoAlbouze]

It's Christmas every day in my home 🌝

[@ThePixelbuilder]

@@BrunoAlbouze That's the spirit 💪👍 Keep up the great work - the 1mio subscribers ist commin closer 😎

[@medihakaya4593]

Amazing!

[@CourtyardPigeon]

Way above my ability

[@fede.b]

Bruno, some pastry chefs say that vanilla must be heated in order to yield its aroma. Is there a reason why you don't do that?

[@princesse523]

You don't heat the vanilla "stem" when you put it in sugar

[@naggymikhail2876]

Ooh my lord, unbelievable .how Magnificent ur

[@sullivanspapa1505]

Chef, I know you want us up to date and most of all prepared but Haleys Comet is due in 2061, better get a jump on this! Yes, I am aware that you are a proud and very accomplished person, who is fairly thin skinned, take the ribbing in good nature.

[@borntobebroken]

woaaah

[@christinalempesi3372]

speechless

[@xuanto3828]

😮

[@memelak]

😊😘👏👏

[@rungdaokankhetphai5760]

❤️❤️❤️🇹🇭

[@fatihafati1212]

ألسلام لماذا لا تعطي المقادير المضبوطة

[@CtrlAltDfeat]

Omg..

[@Everythingfreshandsassy]

Bruno, i have a challenge for you! I can no longer eat ANY kind of sweetener! Within minutes my blood pressure shoots up, i begin to itch uncontrollably. I can only eat a banana and strawberry reduction, cooked with a little avocado oil, butter, vanilla lemon rasberry and banana extracts with a with a pecan crust. Can you make me something using NO SWEETENER including dates and figs. Oh, theres one more thing, I CANNOT EAT FLOUR, either! 😢😢😢I hope you can help me to enjoy some sweet confections! WHAT CAN YOU DO?! I pretty much lead a keto diet because of my situation!❤❤❤🎉🎉🎉 can you help us Glucose intolerant people out? P.S. I am not diabetic by fasting glucose is 92 and my A1c is 5.6. Yet i am glucose intolerant!

[@lewisshemery2585]

I can't tell if this is satire or not lmao

[@sullivanspapa1505]

@@lewisshemery2585 the key word is intolerant, perhaps a swig of Ripple would ease your issues!

[@lgaines4086]

Don't punish the rest of us

[@nawmmbr489]

@@lewisshemery2585 if you cant tell if she is serious or not, why would you laugh at her medical condition? Leave your comment to Bruno and try being less of a donkey in matters that were never directed at you!

[@nawmmbr489]

@@lgaines4086 there are thousands of recipes here for you to enjoy, her asking for one recipe is not going to bother you! Have a seat, young school yard gossip girl!

[@ale942009]

he doesn't age

[@thewalkingdunning-krugeref9664]

Wow. It would literally take me 2 weeks to do a terrible version of this.

[@principe.borodin]

Your recipes never are in your site when you published your videos.

[@princesse523]

Type the title on glouglou

[@principe.borodin]

@@princesse523 what?

[@princesse523]

@@principe.borodin pear-chestnut... Bruno Albouze

[@NEUTR0NDANCE]

First

[@Neekaskitchen]

2nd!

[@princesse523]

Last !