Strawberry Charlotte - Bruno Albouze

The cake that makes everyone agree 🍓
To get the full recipe go to brunoalbouze.com
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Twitter@ / brunoalbouze

[@Nezeo]

I Made this yesterday and turned out great. The thing I like about your recipies is that they seem so hard and difficult because the endresult is so professional. Like I could never make that happen! But I can thanks to your detailed video’s & recipies. Thank you!

[@rozanhajjar7177]

Hello chef. I did this recipe for my wedding anniversary with a little cahange, I made the syrup from strawberries, I used cherries for the punch, and make a mixed berries on top for decoration (blackberries, raspberries, cherries and strawberries). It turned out super, light and fruitful. One of the best recipes. I wanted to show it to you but I don't know how. Thank you anyway.

[@BrunoAlbouze]

Bravo 😋

[@floridagal4ever]

I have been watching your videos since your very first one. You create the best looking food I have ever seen. Anyone that gets to eat your food is one lucky person. THANK YOU SO MUCH for sharing your talents and recipes with us. You are my very favorite person on you tube. Can't wait to see what's next! Have a fantastic weekend!

[@HamCubes]

Son of a biscuit! Why did I watch this at 2 AM? I have to have this Charlotte, stat! I don't even know where there is a berry farm here that grows strawberries that taste like strawberries should. I could tell the berries used here were thin-skinned, juicy and sweet. Magnificent!

[@BrunoAlbouze]

Son of a biscuit! I like that :)

[@Ayenyint]

lol i just watched this at 2 am and am hungry as crap damn

[@gilanin]

AeroDoe And here I am wondering about the vanilla beans, crazy expensive.

[@user-mp2bj1kj5v]

2:00am here as well 😂

[@natsudajunmee7712]

I did this cake for Mother’s Day. So good. Everyone loves it

[@BrunoAlbouze]

Yeah!!!

[@natsudajunmee7712]

I wish I could show you my cake 🥰. Came out very pretty and I got a lot of orders after it 🙏🙏

[@shiroikiba7344]

As soon as I get home I'm gonna try this! I really like the ending, by the way!

[@alliemollie]

This is GORGEOUS! I don't have sweet tooth but I'm soooooo craving for a slice of your cake. Absolutely stunning!!!

[@cristelaaracelymartinezlei4555]

I made this recipie for my bithday and turned out great. It was delicious. My family and i want to thank you, chef bruno. Greetings from México.

[@CurlyMarqui]

Your food presentation is always so beautiful!

[@martinpage9206]

Like in a restaurant :)

[@RirukaRukia]

Lovely, beautiful cake. I love strawberries soooo much! Made my dreams come true :)

[@manystar]

You are the best chef on youtube Bruno :) thank you

[@catarinatang980]

Wow Bruno I cannot believe I've just made this!!! I've always wanted to make this, but it looks so intimidating... But yes I did it!!! The most challenging part for me is that I only have a small oven and so I needed to put 2 trays of lady fingers on top of each other in the oven which affected the baking time and affected the result in general. And because I only had enough biscuits made for an 6" round tin, therefore I ended up having around 480g of Bavarian cream left over hohohooo... Now in the fridge can't wait to taste it. Thank you soooo much!!! I love your channel!😋😋😋

[@carolinalomeli9128]

Bruno, you show everyone that delicious, beautiful food is not very hard to attain with simple ingredients, the right techniques and patience. Thank you for the time you take to make your wonderful videos!

[@Tetel123]

bruno, thank so much ! this is my mother's favourite, she lived 2 years in france when she was little, and every time she goes there, she eats it in her favourite café, i'll make it for her birthday on december, thanks so much !!!!

[@reaberilla7134]

wow! what a story .... happy birthday for your mammeme

[@audiotinker]

A tear just came to my eye. lol. That looks amazing!

[@leyanisortiz2500]

WOW! Why are there not more views on this recipe? Its amazing!!!! a Must TRY! Thanks Chef!

[@helenrennie]

I am making this gorgeous charlotte tomorrow. A few questions: 1) should I butter parchment for the round buiscit, but not for the ladyfingers? In the video is seems like one of them is buttered and the other one is not. Do you use melted butter or oil? 2) you mention to bake immediately. should I bake the round one while the long ones are absorbing the powdered sugar? my oven can't fit 2 cookie sheets side by side. should I bake them one at a time or can I put them on 2 racks if I am using convection? 3) in bavarian cream, the heavy cream ingredient is listed twice. should 250ml of it go into creme anglaise and 450ml are for whipped cream? Thanks so much for your help! Love your channel.

[@carolyndavid1959]

Thank you Chef Bruno! always a pleasure to make these inspirations..

[@emalinel]

oh my goodness....that bavarian cream looks divine :D

[@tbnl75]

yet another brilliant recipe and execution... thanks chef

[@janabertolaia5450]

Hi Bruno, you may not see my comment but I just wanna say that I tried your recipe and it worked perfectly! Mine was tiramisu 😋 merci 😙

[@lilithon1]

Wonderful! You made this look so easy. I felt like I was there.

[@utkar1]

No other channel is as good as this .. I'm addicted :D

[@hydra20608]

I dont know y but I've never thought of making the savoiardi at home , I always purchase them , thx for the recipe , it s gorgeous ♡

[@christinehaigh9807]

Such an elegant dessert....Wow!

[@nopenoice]

I followed your instruction and it comes out fabulous. Thanks a lot.

[@thaonhiho9273]

Omg everything you have made is sooooooooo perfecttttt

[@andrewmcc6935]

Making this on Sunday. SO EXCITED 😆

[@mackaruchi28]

I made this and it was so good and so beautiful!!

[@ismartkorea8154]

Yeah~~~it's taste will be much better than ice cream!! I should try this recipe just for me!! Thanks~!

[@maleemoua9548]

I made this cake last night and ate it today and it was delicious. Thanks for the recipe.

[@bayer54]

My favorite ! Made one for my bday last year ! Will try your version soon Chef :) thanks again!

[@gabrielar50]

I made this recipe for my little girl's first birthday and it turned out great. I had some problems with the Lady fingers because the egg white didn't harden much. Maybe the cream of tartar was not of good quality because I usually have no problems with beating the egg whites until they are stiffing. Thanks you so much Bruno!

[@lauravaldivia6178]

Wow!! That looks delicious... yummers

[@nimrasharief4085]

you make things soo easily, will try it soon ,thank u

[@ronengeyer]

Hi Bruno, your biggest fan here. I was wondering if you can publish a chocolate Charlotte cake but as I understand I only need to make the lady fingers and fill it with smooth diplomat cream and top with some lighter mousse. I would be happy if you can guide me through one of your recipes. I've done six or seven of your recipes and every time I'm amazed about the little things you tipped on, it's clearly makes the difference between professional and amateur. Keep on the amazing work you're doing hopefully I'll be able to eat at your restaurant in my lifetime. Love you from Israel many hugs

[@WetherenaissanceladiesBlogspot]

Beautiful! You make Charlotte in an easy fun way. I don't know why other chefs, even the French veterans, make it sound like it's an elaborate hard task. You are so different!

[@jenjenvasquez-simmons6341]

It looks amazing as usual, glad you were able to find a good use for all those strawberries. Hope to bump into you again!

[@chefmike9945]

Bruno! Brilliant yet again. Excellent presentation. Thank you for sharing this video. Blessings ChefMike

[@mashaelmohd2310]

You're such a good chef !!! I hope that I could be talented like you😍❤️❤️

[@garydaniels1341]

Oh my my, just had this come up in my feed. What a wonderful way to celebrate strawberries. Thank you for sharing your skill Bruno.

[@valeriacgm]

Wow you make it seem so easy! Ive already tryed out your cafloutis and tiramisu recipes and everything "worked out" perfectly :) Ill prepare this one too!

[@gtoonstra]

That is insane! thanks

[@skylilly1]

Love your editing style! You continue to make me drool!

[@AussieAngeS]

Oh my goodness that looks so amazing! Thanks so much Bruno. How long does this Charlotte keep fresh for please? Is there any special way to keep it fresher for longer?

[@MrMegasayf]

Loved this recipe, your the best :)

[@Da-vinceArt3901]

I really like watching all your videos I've always been a gr8 fan of French cuisine n desserts . keep up the good work , bless you

[@vincentgomes538]

THANKS CHEF BRUNO FOR THE WONDERFUL RECIPES -THEY R SUCULENT

[@georginashanti4605]

Love this. Patisserie at its finest. I'm learning so much from your channel and your expertise. 🇦🇺🍰💛

[@miadelrosario3679]

Always perfect!

[@JFiFafa]

Thanks for this great recipe. It was easy and yet taste so wonderful. Made it for a friend's birthday luncheon and everyone loves it. I wonder if you could show us how to do chocolate mille crepe?

[@mykiksf1]

Beautiful cake Bruno. Very tasty and delicious.

[@MargaretWalkerCellist]

My favorite spot: San Diego; La Jolla Cove and the Del Mar Fair! Ah, and with Strawberries and Cream, and Ladyfingers!

[@ReemaKhaledM]

i'm arabic fan of you. this recipe is just wonderful. thank you for sharing this recipe with us and keep going

[@mizdaisuki]

I wanted to cry..that was really beautiful :)

[@ranasuliman6241]

yumm! Im Definitely going to make it .. I don't have gelatine sheets how can I substitute With gelatin powder ? thank you

[@ponytail1995]

Oh my goodness. Would love to have a slice. Bavarian cream, and lady fingers are my most favorites of all! And woody woodpecker is my phone ring tone lol

[@nikichimoto]

Your channel has officially make me accept the saying "French knows thier food"

[@clifflee5404]

Your nun chucks are awesome!

[@lovnother]

Looks amazing 😮

[@anne-christinemarcou4481]

FORMIDABLE!!!!!!...MERCI MERCI!!

[@shalinids211]

Loved this video❤️I'm so going to make this

[@salwamanar]

Just wow big thnx from rabat morroco

[@MichaelandCathy1999]

Just beautiful !

[@utkudemir2870]

At which temperature should I eat this gorgeous cake? Chilled or at room temperature?

[@sawsanalmufti63]

Amaizing style and taste..loved it ...💎

[@nthekitchen48]

Looks fabulous, Bruno! The delicate rose on top was lovely! It would be the perfect dessert for a bridal shower! Who am I kidding, it's the perfect dessert for ME?!

[@asatish1888]

Hi Bruno! I love your videos! I wanted to ask if it's possible to use unflavored gelatin powder instead of gelatin sheets for the cream filling. Should I put the powder in directly and let it dissolve in the hot cream or make the gelatin, allow it to set and then add it to the hot cream?

[@BrunoAlbouze]

Hi there! Whatever gelatin you use want to use; this has to be dissolved in water first. Check out the ratio though. I prefer using gelatin sheet.

[@olivebranchbegum6557]

lol the ending this guy is so entertaining! love him xx

[@melinageorgiadou7916]

The greatest chef ever!!!

[@kostassiozos6293]

Very pleasant on the eyes and to the mouth (i'm sure),but not a dessert an amatuer cook can do at home.I like that everything is being homemade.I'll keep the ladyfinger recipe to make and eat them as cookies with my coffee.

[@ilovewillsandkate]

Those strawberries are so small. They're so cute . 😄

[@ghadirissa4713]

Bonjour Chef Bruno! Merci énormément pour toutes ces merveilleuses recettes :) J'aimerai bien savoir s'il est possible de produire la crème bavaroise aux pistaches et comment? Merci encore!

[@halad5366]

my future husband better cook like you :)

[@CucinaMiaByNatasha]

Great videos and easy doing! Keep going!!

[@catherinenguyen5612]

Could we substitute the leaf gelatin with powdered gelatin? And if so how much

[@sharmeenkurreembukus3033]

Hi, I was wondering if I can use powdered gelatin instead of the sheet one?

[@Emmerica123]

Bruno you always end well...hahaha....you are too funny...thank you for the recipes...yum yum yum!!!!

[@samanthatorres7439]

I wish you could teach in my school. you teaching technique are excellent

[@andreitapavlovic8525]

I absolutely LOOOVE all that you do and please it would be a dream to work with you, I am far away from a chief but I adore making desserts, now that Im older I try and put in healthier alternatives but always try the original first. If you plan to open in Canada I will be the first one in line.

[@Kriduth]

Ahh San Diego I miss living there

[@emilyhwang4870]

Its wonderful

[@cymmat1]

Bruno I love your recipes.

[@karimaking7736]

wow u r the best it is look soooo good .

[@erikamvh1]

I have gelatin powder only, how much do I use of the powder? By the way, love your videos!

[@pumbapetrucci]

Ei Bruno! You are fantastic..i follow every episodes! Congra from swizerland!

[@nelligrigoryan5211]

Very beautiful and I am sure that's very delicious. 👍👍👍

[@taylor_o]

Excellent video as usual. One suggestion for improvement: put baking temperature and duration on the ingredients list (and website). Like ingredient amounts, I still need to refer to these even after memorizing the procedure from the video.

[@Zeklettau]

I came for the recipe, I stayed for your end credits. Fantastic.

[@halamakssoud9329]

Hi Bruno. What is the amount of gelatin powder shall i be using in case i don't have gelatin sheets?

[@bettykremer1865]

Wonderful! Thanks!

[@user-sx7kr7rw7d]

Marry me. The gift is me. Would u?? XD

[@reaberilla7134]

Noh! Marry meeeeeeeeeeeeeeeeeh! I am the gift! lol

[@dirtyunclehubert]

most women wanna marry guys over their money. not with uncle b. they want him over his culinary skills.

[@loraray2751]

Noooo, here is a long line!!!

[@danielaalvarado6239]

wow !! love this amazing and delicious recipe !! I really need to make it, Im wondering if you can be so kind to tell me how can I replace the Gelatin Sheets for just regular Powder Gelatin ??? Read on the comments that someone asked you that and you answered to check out the ratios but I have done that, have been looking for ratios on line but have had no luck whatsoever .... can please please help me ?? Thank you very much and congrats on you great videos and wonderful recipes :)

[@reaberilla7134]

Aey LORVE dezer Charlotteh! Hmnnnn...so much taste and poweh! ;)

[@marykaestner2755]

Très beau le gâteau!

[@jobond3317]

Lovely and how else would Bruno workout but with 2 whisks of course

[@jollipoppinz]

Wow, absolutely magnificent

[@ando1135]

What bloom strength is the leaf gelatin? I have titanium, bronze, silver, gold, and platinum strengths.

[@39915BM]

Bruno, how many gelatin sheets should be used?

[@TheNarrowGate101]

I have gelatin powder. Is 12 grams of gelatin powder the same as 12 gram gelatin sheet??? Thank you

[@darkengine5931]

Gelatin conversion is a bit tricky since there's bloom strength to factor in as well as some different properties between powder vs. sheets. The simplest way in my opinion without getting overwhelmed by conversion rules is to make a very small test batch of Bavarian cream using your particular gelatin brand's guidelines. Then if it sets to the desired consistency, simply scale up using the same ratio. If it sets too soft, use more. If too firm, use less. I use a cheap gold-strength gelatin powder on the weaker side with a bloom strength of ~200. I find in my brand's particular case, I can get a firm panna cotta consistency with roughly 1.5g per 100g of liquid (~1.5% ratio), give or take based on what's inside the liquid. I think with gelling agents, it helps to stick to one brand religiously if possible (or at least brands with similar bloom strength) and experiment a lot with small batches at first. Then you start getting an intuition for how much to use for a variety of liquids to get them to gel at the desired consistency.