The Fabulous Pumpkin Pie - Bruno Albouze

[@sarahs4408]

Your channel is by far the best cooking and baking channel out there. I actually can't believe we get to access your recipes for free. You are a great teacher and I appreciate that all of your recipes have a personal, special, yet delicious twist and are still achievable for an amateur. Thank you.

[@blessedsoul.2760]

May i know where did you get the recipe for this free.

[@hebatallahdeghady158]

@@blessedsoul.2760 from his blog in the description box

[@dimplesaloiv9088]

@@hebatallahdeghady158 you meant from the free ebook

[@johnosandra]

Im one of these persons who spends an inordinate amount of time watching cooking videos - I'm 28 - been watching cooking religiously since I was 12. Every recipe Bruno makes is the best version of a dish I've ever seen - goes that extra step for thoroughness and polish in every recipe. He stakes his reputation on every recipe.

[@graceandmarvellouswonders6249]

That is a wonderful thing to say of someone. I also couldn’t agree more ✌🏾

[@Cassiehope888]

Cooking with Bruno is an art! Absolutely magnifique.

[@AmidaNyorai48]

😀

[@marwansal4175]

This is desert fit for kings that only a french pastry chef can whip up. I never made a pie dough with eggs before, so it'd be interesting to try that. Bravo chef Bruno.

[@6Diego1Diego9]

French cooking is so far ahead of anything else it's fascinating

[@JeswallowX2010]

Please come and try Chinese cuisine!

[@08padam]

@@JeswallowX2010 For desert no cuisine comes even close to France though. Their pastries and cakes like wtf

[@ShouterOfSanity]

I made this earlier today, the pie itself is great but the chantilly didn't turn out well. The ganache was chunky, like cottage cheese but finer after trying to whip it for about 2-3 minutes straight from the fridge. I think it was partly the gelatin and temperature, when following the recipe on the website I used the ganache montee after it cooled on the stove for 20 minutes. But in the video it's still steaming so I think it's a temperature issue, gelatin added to water too cold clumps up like that I think. I also used 2g of cheap powder because it's all they had across 3 stores (!!), maybe the sheet form produces better results. I sort of rescued it by reheating it to melt the chunks so it became homogeneous again, then put it on an ice bath to get it back into a smooth, thick paste. The result was that I couldn't whip it to as stiff peaks as Bruno did so the texture is off and I couldn't get the vertical swirls at all. The part in the piping bag heated by my hands also turned to a kind of runny liquid. So in the end I got a kind of soft amorphous topping on the pie as if I spread warm mascarpone on it. Still tastes great, just disappointed I couldn't get the most visible part of it right. Changes I'd make to the recipe: call for sheet gelatin, bring the infused cream back up to a simmer before pouring over the white chocolate so it's very hot. Add gelatin immediately and really make sure the infused cream, chocolate, and gelatin are very thoroughly blended to really make sure the gelatin sets properly. The link to the pie crust on the website is also broken. I found a random pie crust recipe, swapped the lard for butter, swapped some water for egg. It was surprisingly serviceable given that I butchered the recipe, but I bet the real deal is better!

[@BrunoAlbouze]

Follow the recipe and instruction and you will succeed, 100%.

[@rishisanyal8972]

Looks like you have elevated the Pumpkin Pie towards its highest potential, show these fools how it's done.

[@apolitis1]

5 teenagers or 8 adults?? I'm an adult and I would eat this all with a cup of coffee

[@jessicac8638]

What temp do you prebake the crust at?

[@dirtyunclehubert]

daddy, your presentation game is over 9000!

[@JJ-yk6il]

This guy is a total trip. Imagine if he was a family member, talking to you like this about normal stuff.

[@ivsslbr9884]

Amaizing👏👏👏🌺🌻🥰, I really appreciated all the history, tips and information in all your recipes. I live in Panamá, Central América and I didnt know about it. Thanks for share and many blessings to you and these delights.

[@dwaynewladyka577]

What a magnificent looking pumpkin pie. Cheers, Bruno! ✌️

[@lunchtizi.3166]

J'adore vos recettes sont justes magnifiques bravo chef' bonne continuation'

[@Maimitti]

moi aussi ... c'est toujours du Grand Art !

[@idahopotato5837]

Lots of work for a pumpkin pie but it looks amazing. I would make it and lock the door and eat it all myself.

[@GregCurtin45]

Mascarpone in pumpkin? Awesome idea! Thank you Chef.

[@karentappert3606]

Wow!! Who knew pumpkin pie could be soooo luxe! Thanks, Bruno.

[@Maimitti]

Contente de retrouver votre Magie Pâtissière ! - j'ai cru que vous "aviez des pépins" mais je suis ravie que ce soient des pépins de Pumpkins ! cette recette est époustouflante et on se déguiserait bien en lutin pour y goûter !

[@anne-christinemarcou4481]

ABSOLUTELY FORMIDABLE..CAN SMELL ALL THE WAY HERE IN TO GREECE!! GREAT RECEPIE.THANK YOU!

[@marcsaladini4255]

Oh my god... Wunderful pie... 👍👍👍🙏👍👌. Tks for this recipe. Marc from France

[@CoeurDeLuciole]

I’m gonna have to try this! I’ve made a couple of your recipes and they have all turned out amazing!

[@TallCloverFarm]

Bruno, I love your recipes and how you explain the techniques and processes so well. You really have elevated my baking! Merci!

[@indikajuwange7409]

Happy intonational chef day chef 👨‍🍳 Bruno Albouze

[@celine5413]

Incredible travail !!! 👍

[@MommyFiras]

Warm greetings from Indonesia Thanks Brother for sharing wonderful pumpkin pie luxury recipe Wish you always healthy and happy God bless you and family

[@tabernaclehands]

wow, fabulous is correct!

[@furbyfurbs]

My mom loves pumpkin, I’m going to try this

[@christenzis6237]

Bruno! What’s the best brand of white chocolate for this? Merci!!

[@marthazea5633]

I made it for Thanksgiving it was delicious is out of this world. I have made 12 of his recipes, they never fail

[@piper2381]

So many great fruits and vegetables come from Central America, but I never thought the pumpkin was one of them… now I know. Thanks for the recipe

[@dear_totheheart]

That pumpkin karate was unexpected! Wow you get cooler and cooler Bruno

[@juliusschoenherr2394]

I baked this pie at home. It's the absolute bomb. Thanks Bruno!

[@andrewmcc6935]

👏👏👏 amazing as always. Looking forward to what you have planned for Christmas!!!

[@suyapajimenez516]

Chef Bruno thank you very much. I live a keto eating life and this recipe inspired me to make a keto pumpkin pie and a keto pumpkin cheesecake. I can not tell how delicious they were not to say the thanksgiving success.

[@ef4768]

Hey Chef Bruno can you shows us a drink recipe something like a milkshake

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌞😎. Delicious pumpkin pie 🥧🎩

[@willgreen6289]

Of course you master the pie with a 100x kicked up version of a classic that was already great to start with.

[@aarnavkembhavi2820]

Legendary chef, best on KZbin

[@neil5006]

You’re a legend Bruno. Thanks 👍

[@shonteshields7758]

Hi Bruno I'm shonte,that pumpkin pie it's looks delicious,and you are the best chef ever in the whole world.

[@edwinakemp8554]

I'm thinking Bruno has some teens in the house and knows first hand how they vacuum up all food within a 1 mile radius! 😂😂😂

[@darkcasterggaming3618]

he doesn't. his house is the loneliest place ever lmao

[@edwinakemp8554]

@@darkcasterggaming3618 uh huh. Lol

[@marilynmunroe5646]

He has an adopted black kid. Probably a preteen by now.

[@peadar-o]

I've never wanted to try a pumpkin pie until now...

[@anapardu4262]

Absolutely amazing, thank you chef !

[@ApplePie..]

I can't figure out which is the sexiest, Bruno with those knives or that pie.

[@Cheiko18]

I wouldn't mind him making me a pie 😏

[@gplusgplus2286]

Shouldnt pumpkin seeds be separated before caramelized? Αrent they unedible like sunflower seeds?

[@BrunoAlbouze]

Who has the time to peel off seeds beside squirrels?.. It's all good if they are well toasted. Perfect in brittle tho :)

[@1M1G]

🙂 I wish I lived with you for a week and did not eat or drink except from your golden hand

[@theKillingJokes]

The DaVinci of the kitchen.

[@dananlaurie5074]

Vous avez beaucoup de goût Chef 👍👍👍

[@mrossainz]

Back to his ninja roots intros.... nice.

[@qdq2137]

an artist in his field, super! so skillfull in every steps, wish u the best : )

[@casayurrita]

T’es vraiment le MEILLEUR Bruno! 💪🏼

[@miriammunoz1321]

Simply Amazing!!!

[@Onikudaki5577]

Magnific!

[@ThaPaz]

Dude this is so good!

[@avalon449]

BRAVO !!!!!!!!

[@candicewaller403]

Beautiful! I'll definitely give this a try!

[@clubconfetti]

What piping tip are you using at the end for the topping decoration?

[@CynthiaJFinnegan]

Can this be made with measure-for-measure sugar substitutes, like Splenda, instead of white sugar? My elder sister is a Type 2 diabetic, and I don't want her to miss out on this.

[@benjaelee]

Only 5 teenagers? Mr. Albouze, you underestimate my power 😈

[@sandraromero521]

Fabulous flavors!!! ❤️

[@crazylittlepartytifs]

Looks amazing 🙌🙌🙌💝💝💝

[@youtubeandroid1194]

0:32 I'm getting real Christoph Waltz vibes.

[@erikadowdy686]

Ive found that nothing he does is boring☺️

[@nazaketskitchen]

👍👍✌️

[@_EDDE_]

👍 Bruno-the best!

[@danasalandin8780]

Meravigliosa !

[@_MSD75_]

would the ganache cream hold its form if you decorate a long time prior to serving?

[@ВКУСНАЯКОЛЛЕКЦИЯ-ы2ю]

Великолепный пирог👌

[@raulcalvomartin2979]

I wish I could buy one portion of that cake 🍰 🤤 😋

[@CtrlAltDfeat]

Jesus christ bruno this is next level.

[@faustinem9071]

Please do not use the name of our Lord and Savior as an insult! You wouldn’t use your mother’s name as a curse word (I hope!) so don’t do it the the name above all names, the name of the one Who died on the cross for your sins

[@CtrlAltDfeat]

@@faustinem9071 didn't mean it as an insult, more as an exclamation.

[@karengray8618]

LOVE, LOV, LOVE YOUR COOKING! ONLY COMPLAINT IS, YOU USE TO FILM/SHOW VIDEO'S SLOWER, BUT STARTED TO EDIT SO MUCH SO, VIDEO'S SEEN TO FAST TO ENJOY WATCHING, SORRY BUT BEING HONEST! BUT YOU STILL MY FAVORITE ALL TIME CHEF! USA!

[@Gruxixo]

3:47 or rather ganache to be montée 😄

[@darkcasterggaming3618]

delicious

[@saraatppkdotpt8140]

Great upload from you!

[@sashinathanikkal7913]

👌🏻

[@cleopatracaro2341]

Hermosooo.

[@atunadkerub4509]

Przepyszne ciasto, warto go zrobić i cieszyć się jego smakiem.

[@sadsong250]

This wow 👏 😍

[@elmostaphaahabad1969]

👌👍👍👍👍👍👍

[@alexischavez3238]

Was looking for a pumpkin pie recipe and of course I came to the pro

[@rishisanyal8972]

Wonder what you're going to be making for Halloween

[@adoral.libertucci2647]

Just wow!

[@MrWhiterunGuard]

Give this man a Michelin Star!

[@ixekun]

What is the alternative for people allergic to eggs?

[@BrunoAlbouze]

Not to eat any 🐣

[@labresults3650]

Wow!

[@nancybu4895]

This is the quentisential marriage of asthetic and taste. 😜❤

[@neliborba101]

I give it 🥧🥧🥧🥧🥧! ⭐🧡⭐

[@gunstax7077]

I wish we could buy your desserts.

[@adrianoalves7078]

Great!

[@soumiamoutakhaouil66]

👌😘

[@chilimartini2076]

Where do you get your mascarpone ?

[@BrunoAlbouze]

Mascarpone island

[@freedragonfly23]

BEAUTIFUL 😋😋😋😋😋

[@litoboy5]

COOL

[@katerynasogolova8250]

WOW 👍👍👍💎💎💎💎💎

[@lukas902]

Nice but where are the proportions ?

[@kinkle_Z]

I clicked the full recipe link but there was NO RECIPE.

[@neilt]

Looks like his website is currently not working. Try again later

[@BrunoAlbouze]

@@neilt it does work 100% 🎃

[@neilt]

@@BrunoAlbouze It is now - which is good news because I want to try this one.

[@markaralvin5545]

Hello Kinky

[@quibed5522]

you dont peal the punpink seeds?

[@BrunoAlbouze]

Pumpkin. Well, no need when it is well toasted or caramelized in this configuration 🌞

[@onecatsopinion]

So jealous! 😋

[@marsh1544]

New camera bruno?

[@valecalssinper]

No me gustan las recetas sin las cantidades para poder hacerlas :(