Tatin Yule Log - Bruno Albouze

Turn the famous tart Tatin into a lovely bûche de Noël🌲
To get the full recipe go to brunoalbouze.com
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
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Twitter@ / brunoalbouze

[@laurencedantin4909]

Oh la la, c'est magnifique. Qu'elle merveilleuse façon de monter une tarte tatin. Je m'incline devant tant de grâce. Merci Monsieur!...

[@thatdudecancook]

I’m gonna have to LOG this recipe into my arsenal!!🤘 another amazing recipe from my man Bruno❤️

[@sarakott7870]

I really Love to cook, bake and eat Tarte Tatin so I think this could easily become my favourite kind of Yule Log ❤️ 🍎🎅🎄 🍰

[@SZ-rb3zd]

OMG Bruno! Classic apple tatin is my favorite dessert. I never thought it can be improved, but this way of making it, has blown my mind! God bless you for doing what you're doing, and for sharing your knowledge with us!

[@MySpoonFood]

Wow! Just wow chef. Im a chef and it is one of the best channel for professional chefs and home cooks too. Really appreciate your reciepes and they all are basic original and classic with an understandable twist and presentation. Really appreciate if you can show best french techniques and best side dishes to go with the meat or veggies.

[@calebcunningham5549]

Why isn’t this guy more famous? Legit techniques but it’s the narration that cracks me up

[@alexandreintouch1847]

the voice the delivery and the over the top accent are hilarious ... not to mention the teeth ... fascinating !

[@willgreen6289]

That is the most gorgeous thing I have ever seen ever!

[@vivianepilou2211]

I hope that one day when I get to paradise (have tried to be a good person all along), the buffet will include ALL the wonderful creations of Bruno, who, in many many years will surely be promoted “ chef pâtissier du paradis”. Those apples must just melt in your mouth. Bravo chef! You certainly make those lucky ones who get a piece of this log very happy!

[@BrunoAlbouze]

Cant wait to meet Juda

[@yolandapascual2423]

Every little thing you do is amazing.

[@AlexWilliams-qf3rp]

I'm dumbfounded.. I wouldn't even pretend that I could possibly make this. I really love tart a tin though...man that looks ridiculously delicious

[@alidol8181]

I just made this recipe and I can honestly tell you that this is one of the best desserts I have eaten. The caramelized apples were a hit and the cookie base was a great combination. I highly recommend this recipe for people which want to take apples to the next level. Well done Bruno......

[@emiliamartucci8291]

Would you please tell me how you filled the mold? His finished product looks sooo much smaller than the mold. Did you put 3 layers of apples next to each other.? Was there a big gap in the middle? Did you use all the apples? Thank you for your help.

[@emiliamartucci8291]

Would you please tell me wether you used almond “meal” or almond “flour.” They are different. Thanks much.

[@AussieAngeS]

😍😍😍 omg! That looks absolutely delicious

[@lisaanderson135]

Wow Chef Bruno! I have been baking for many year’s! I doubted my ability for making such complicated recipes like puff pastry. I am not a pastry chef, but am thinking of taking some classes to up my game. For example, if I wanted to make a pithivier or palmier I would buy Du Four frozen puff pastry in my local gourmet grocer. During the lockdown, I practiced about 4 times. The first was no good and the butter melted out creating a dense, not flaky pastry. The second attempt was better but during the laminating process I kept having butter break. Frustrated, I tried again and it came out perfect! So I made it again to see if I mastered it and voilà, I did! Thank you for explaining all the tips and tricks to make perfect pastry! You have awakened my passion for baking! Merci beaucoup ❤️

[@sandyquiroz8688]

This dessert needs to...GET IN MY BELLY! Thank you Bruno for your ART!

[@insekta1701]

Beautiful! I want to make this for my French fiancé!!!!! I hope he will like it!!!❤️❤️😃😃😃

[@BrunoAlbouze]

You might get pregnant then 🐣

[@insekta1701]

Bruno Albouze Well, that’s ok, as that’s one of our goals!!!😃😃

[@popazz1]

C'est magnifique, incroyable, delicieuse. I've exhausted all my French now,hahaha.

[@LizzieWhiz]

WOW...an edible work of ART! .

[@NicolePhim-CookingandTravel]

That look great and yummy 😋

[@MGHallmann]

I have seen lots of Buche de Noel adaptations but this is superb!! You my friend are in a league of your own. I still don’t understand that other than KZbin other media has not discovered you ?

[@sagapoetic8990]

Thank you for these beautiful recipes for Christmas. Would you have one for using Springerle molds? Thank you again

[@りく-t7p]

beautiful

[@Mrparodingo]

Chef, vous êtes époustouflant.

[@rabiasaha0723]

wow looks really yummy chef. thanks so your time

[@avalon449]

Outstanding! Never seen anything like that.

[@rigilchrist]

Wonderful idea.

[@ОляБо-у7ы]

I enjoy your recipe as a piece of art, but it's too complicated for me;) thanks for sharing your video!

[@rogerrtewwr4723]

can you use melted butter instead of olive oil?

[@BrunoAlbouze]

Nope but you can skip it

[@rogerrtewwr4723]

@@BrunoAlbouze hehehe, too bad :(

[@BrunoAlbouze]

@@rogerrtewwr4723 The butter is already in the caramel. The oil enhance the mouthfeel. If butter is poured afterward, it will end up into crystallized spots - not good.

[@ddkk596]

Bruno ti amo

[@p.c.7184]

Quelle technique pour la cuisson des pommes.. 😉👍

[@qmvs0701]

OMG! 😍🥴😋 quel délice! 👏👏👏

[@AGM-ts5bb]

Gosh, that looks good.

[@fockewulf9518]

Fasol tatan, bush de noil 🤘

[@irishguy13]

How do you like THEM apples? 🍰👌🏻‼️

[@gracefuller9554]

lol

[@emiliamartucci8291]

Bruno, would you please tell us where to obtain the mold so that we can make your recipe. Thank you .

[@aldretaldret4310]

Miam miam 🤤 une tuerie !!!! 🌹

[@sondelly1]

wonderfull recipe

[@zahraanvari4249]

Thanks dear Bruno

[@hubbadubba6063]

Damn, this looks good.

[@darkangel1360]

it s best deal, thank you

[@baby201047]

Mmmmm looks yummy 😋

[@bonbonina4267]

Love it!

[@HeyBoz-04]

Bruno, my wife loves tart tatin, but she is allergic to nuts. What would be a good alternate to the sable Breton?

[@BrunoAlbouze]

Alex Bozzi Well, use sugar dough, pie dough or puff pastry 🥮

[@chatsu5441]

I want to do soon 🙏

[@susanehills]

always wonderful..💐💐💐💐💐😘

[@lorenacarrillo4825]

Sie sind schlau ✋😊

[@mehrifazeli3578]

🙏🙏🙏🙏🙏🙏🙏🙏🙏

[@infringinator]

if I could bake like you I'd be 400 pounds.

[@BrunoAlbouze]

It's all about portion and self discipline 🌞

[@MagneticPool24]

Masterful!!!🍎🍎🇫🇷🇫🇷🔪🔪

[@gummybeargummybear5722]

I want iiiiiiiit!!!

[@alainbelanger752]

Belle Buche Bruno BBB

[@Maimitti]

On laisse refroidir avant de démouler ? - le sablé breton ... crust (j'aime la prononciation ) ne s'imbibe pas trop ? -

[@Maimitti]

on ne voit pas bien la disposition des tranches de pommes dans le moule - on dirait 2 layers , posées debout et non à plat ??? je suis curieuse hein ! - mais c'est tellement beau (et moins étouffe-chrétien que les bûches qu'on trouve à cette période pleines de crèmes) - j'ai hâte d'essayer -

[@BrunoAlbouze]

@@Maimitti Merci! elles sont disposées comme laisser sur la plaque, juste en harmonie pour que l'on voie les pommes une fois retourné 😌

[@Maimitti]

@@BrunoAlbouze je vais re-regarder attentivement - j'avais l'impression que vous mettiez 2 couches de pommes dans UN moule - pardon, je vais revisionner demain -

[@SundayMorningStickup]

You Sir, are the True Master!

[@AprantisYogi]

This a great video Chef, Thank you a Lot. This is Thé best Cooking channel on youtube

[@claudiawhite9772]

OMG !! I was looking for the best recipes for Tart Tatin I use to eat in Toulon, La Valee Du Var. This is the ultimate genius Chef master piece !!! BRAVO 👏 👍👏👏👏🍾 Frankly, Bruno you are way too Good for KZbin or private cookings!!!🙄 Why Not Having your own cooking TV Chantal ?? Instead of us waisting our time on chefs who are worth nothing and Really Not Chefs But Cooks??!!!!!🙄

[@Maimitti]

Bluffant ! - fallait y penser : des demi-tranches de pommes : l'arrondi pour une bûche ! - et le palet Breton, super ! un vrai cadeau de Noël cette recette, Merci Bruno Albouze / Artiste pâtissier - Père Noël ! je pense pas attendre Noël pour l'essayer though - çe me permettra de me rattraper aux branches pour la réussir !

[@Maimitti]

mais FAUT UN MOULE ad'hoc ! euh ... je trouve ça où ? houhou hou ?

[@Maimitti]

bon, je vais aller regarder sur le site !!

[@Mordal1222]

@@Maimitti 4:46

[@karldelavigne8134]

This is very clever, especially as a method for caramelising apples (similar to the spiral Tatin of William Lamagnere). It is really in season now, and I can see how easily this would adapt into different desserts or hot puddings. I am intrigued to try it as a type of Charlotte or a Bavarois, especially as my orchard is full and I have never found a really satisfying recipe for an apple cake. Maybe a few more apple recipes from Bruno? 🍏🍎🍰😋

[@simplesenser]

I share your opinions about an apple cake recipe .

[@mwrkhan]

I have been trying to learn French for 30 years. Should have worked in a French kitchen.

[@zaynabkarima7000]

Oh My God your are a wizard Bruno

[@13c11a]

Masterful and gorgeous, and I know that it is exquisite to the taste. Thank you.

[@ddhh5]

Is the house next door for sale.

[@recordman555]

Bruno - you are the quintessential artist!

[@sharonmurrell9291]

Uh oh Bruno, you lost me this time!!😐😐😐 I, in no way have the culinary skills for this one!!!! You, however do it so well. I got lost after the caramel sauce 😐😐😐🤔🤔🤔🤔😁😁. I made a beautiful apple tatin. I really thought I had done something. I made my sons pose with me and my tatin!!!

[@tofolote]

Rien de plus à dire "bravo" 😉✌️

[@55dbau]

Super bonne idée cette méthode .

[@KitKatCandyPink]

Chef, this is just amazing. Well explained, beautiful done and a perfect result. Thank you so much for this experience!

[@jeandelatour6381]

Ah ah cool. Je pensais prendre une de tes recettes pour ce noel, je suis nul en buches 😕 Voilà une super idée de recette et originale qui tombe a pic 🤗

[@farzank6805]

Bruno is the best chef in the world..number one

[@christina1111]

All your recipes look so tasty!! Would love to see your version of red velvet.

[@pigpongtail]

Quel talent ! On ne se lasse pas d'une telle perfection !!

[@tbhidc4321]

I made this for christmas last year and it was gone withing MINUTES

[@emiliamartucci8291]

Would you please tell me whether you used almond meal or almond flour. He says “meal” in the video but I want to be sure that, that is his intent. Does he want a “coarser” cookie. Anyway, thank you in advance.

[@IntrepidgrlVentures]

Dessert Porn and I LOVE IT!!

[@moniasalem4427]

Merci

[@edwinakemp8554]

Wow! That looks AMAZING! Drool!!!! 🤤

[@akainuist]

Ca donne très envie de la faire

[@vizigr0u]

Haha, La Pate de Dom released his Tarte Tatin video just a few days ago. Really like this bûche de Noël it's a great idea. Thanks awesome video as usual Bruno, I'm definitely making this for Christmas!

[@PanamanianMan317]

You should show us your take on the porchetta.

[@TheRacerRich]

I usually just use Pate Brisee for Tarte Tatin. May have to give Sable Breton a try. I agree though that puff pastry is probably the worst option for Tarte Tatin even if it is the traditional. I see a lot of people add butter after the sugar is caramel, but I've always just added it at the start. Is there any downside to my method? I also include a little lemon juice for Tarte Tatin to make the caramel have a bit of chew.

[@jenniferfeldman4425]

I have a question only remotely related to the subject: how do you clean your stainless steel pans? Do you use any special products? Thank you 😊

[@samhaimof1]

+Bruno Albouze, you're cooking and pastries are exceptional! Do you make (teach) any classes or recommend some to take for pastry chefs?

[@yota1743]

C’est très magnifique !

[@rodpeterson4857]

Perfect 👍🏻🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@asma.faracha09]

انه شهي جدا ياالاهي 🥰🥰😍😍😍

[@robertdozier2596]

You mention in this video that we can purchase the mold for the Yule log in Brunos kitchen, where is this located? I don’t see it on the website. Thank you! I recently purchased the annual subscription, videos are the best!

[@winoosbourne344]

Totally respect your work, but couldn't avoid to point the fact that presenting your portion dishes with a vainilla pod is senseless, in 99% of the cases the vainilla pod is more expensive than the full preparation itself. Besides the fact that is not a classic edible decoration, so its presence isn't needed

[@cher128bx]

Can you tell us where we can purchase the mold?

[@franckfery4644]

Bonjour, apparemment vous parlez français. Alors pourquoi vous ne faites pas aussi les mêmes vidéos en français, svp ? Cordialement et bonne appétit bien sûr ! 🥮😉

[@kauxkaux]

Thanks chef! Have learned so much from you!

[@digonmigon6588]

Wow look so easy !!! cause Bruno is cooking! If i cook it will take me five days to complete this cake!

[@zaralenardo6605]

Wow what a hit episode,burno I learnt a lot, may be I am u big fan in Asia ,I made u recipes alot of time.

[@norkischirinos3495]

Bruno por favor traducción en español gracias

[@coldcountess]

Is there a substitute for almond if someone has a nut allergy ??

[@C0mm0nS3ns3]

My problem is I will have a heart attack if i eat all of that would have to work out constantly lol

[@jean-francoisdemeyere7357]

Just amazing

[@diramchiamaman7034]

Si vous écrivez la recette en français merci chef je suis d'Alger

[@ATZ44122]

You are an artist Bruno.Bravo!

[@nanacuisine2806]

🇲🇦🙋🏻👍👍👍👍

[@alllllll1]

this guy is crazy. That looks sick

[@anarchocyclist]

What's up with this guy's face?

[@schilderpha]

Please do not forget to mention the baking mold 🤗🎈

[@schilderpha]

Ahhhh www.amazon.com/gp/product/B01G5Z6ZW0/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=A3AENGPHTN7QXQ&tag=brunoskitchen-20 The mold! 🤗😍

[@emiliamartucci8291]

@@schilderpha thank you for this link. I have been searching for 2 days 24/7 I checked Pavoni but did not see it. Thank you for posting.

[@emiliamartucci8291]

@@schilderpha Hello Patrick, I just received my mold from Amazon. It looks so small. Did you use the Pavoni KEO11. Is this the one that you used? Were you able to insert all the apples that Bruno showed? Thanks Patrick.

[@meriemlaftass8837]

Woow c'est juste une tuerie J'adore tarte tatin 😋🙏✌️