The Fabulous Tart Tatin - Bruno Albouze

[@DaMainDude]

I love how you dont over-simplify all the recipes and actually show off the craftsmanship to the highest degree.

[@roccobierman4985]

Bruno you should make a shirt with you dropping a spoon after tasting something delicious you made.

[@TheNicolaivlog]

True that xD

[@PMAngst]

That is my fav part too... Love how he is mesmerized by his own creation

[@dirtyunclehubert]

bruno albouze - spoondroppingly good

[@hungersolutions5506]

Yeah...🥰

[@jacksonrodrigues7928]

Jlll

[@pokemaster2185]

I don’t think I’ve ever seen a tarte tatin quite like that. I like the bits of food history you include in your videos, as I never knew about the history of the tatin. It’s rather interesting how so many culinary discoveries were by accident.

[@MemoGrafix]

I've made happy accidents in food but I can't remember how I messed up so nicely.

[@ДмитрийПопов-г7п]

Bruno will make a dish with 3 Michelin stars even from a piece of asphalt

[@saralanzuise2112]

hahahah You are right man!

[@kermitrooseveltferkelroose9537]

@Akuma Demon gordon ramsay cant cook compared with this master !!!!

[@kermitrooseveltferkelroose9537]

@Akuma Demon :D but diffrent :D jo :D i agree :D kekw

[@anthonyodea2251]

Does Bruno have an editor for his videos? Whoever puts them together really knows what they're doing.

[@menervazeita]

He makes them himself if I'm not wrong

[@realblackgoku3078]

he must have One pro Cutter. its a Great production

[@275carreira]

This is the most beautiful tatin I've ever seen. Bravo!

[@Jazhiero]

Mr Bruno. I downloaded all your videos and store it in DVDs. When the world has no more internet, I will be happy to still have your videos.

[@alidol8181]

Thanks to you Bruno my family feels like they are eating fine dining cuisine & desserts without having to go restaurants to experience that.

[@steeltown825]

I WORKED IN A FRENCH RESTAURANT FOR MANY YEARS. I AM SO HAPPY TO DO THIS RECIPE THIS WAY AS IT IS EVEN BETTER THAN WHAT I DID FOR YEARS.

[@trapezius77]

Probably the most beautiful dessert I have ever seen! And I know that tastes out of this world!

[@lfeco]

If I had company for dinner and brought that beautiful tatin to the table I'd be feeling pretty proud of myself too.

[@Bamx4]

That's not a piece of pie. It is a piece of art.

[@ethanj1598]

Bruno's such a food nerd he knows where the food came from and how it was created .. now that's a chef who loves his job ❤️❤️❤️

[@paulkoole4857]

he's just french, everybody knows these stories there. Actually the story is probably fake. Upside down tarts were pretty common in the region around Orléans, so it is unlikely that the Tatins 'discoverd' it by accident

[@franceleeparis37]

A work of art.... again... why has Bruno not won a Nobel Peace Prize... if the World Food Program can win the prize for just doing their job.. surely Bruno should have been nominated for bringing piece of cake par excellence to the world.. and making everyone happy...

[@OmnistrikeRZ]

I made this using the same bundt pan. It was stupidly delicious and not overly sweet

[@degrangeviviane3657]

Incoyable tarte Tatin! elle est belle, gourmande et originale. Miam miam!

[@tammitaber5597]

I am very happy to say that I’ve made this beautiful recipe, and it turned out beautifully! Very proud of this one. First, I bought the same heritage pan that Bruno used. I couldn’t find the full recipe recipe so I did my best to interpret the recipe, even though Bruno does provide some of the key steps. After I was done making it, I found that I did have access to this recipe as I am a subscriber, but it was kind of hidden. Thanks Bruno!

[@clarisseakora5954]

C'est une bonne idée, j'adore ça ! Dans le moule en forme de fleur change tout ainsi que les multiples cuisson ! Je valide

[@crazywomancreek1]

This guy makes water look amazing. Love this channel. I'm crying just looking at this tatin!

[@sofiyaserj2553]

Waiting for your 1 million subscribers...you actually deserve 20 millions ...😍😍😍

[@witnessazir5693]

For even more entertaining taste, test out putting a little spice into the caramel. I found Cayenne to work perfect, as they give that nice heat to break and balance the very sweet and juicy caramel. Also its a special surprise on the pallet as the heat only comes few seconds after the bite is taken. Serving with vanilla ice, some fresh fruit, strawberrys work best in my experience, and then another special twist, some fresh basil. The pure fragrance of the composition will blow you away, not to meantion having each component toghether in a single bite. Pure sweet caramel, with that apple tart, some smooth vanilla ice broken up by the freshness of basil with strawberries and then a subtle heat on the aftertaste. It is unrivaled in my experience. My favourite dessert to this day

[@atiranedjah5359]

We are proud of you too Bruno!!! Votre tarte tatin est magnifique. We salute your art from Edinburgh, Scotland.

[@oumakathapurmal4405]

Bruno vous pouvez etre très fiers de vous. Vos créations culinaires sont de vrais chef-d'oeuvres...

[@intercepte]

c'est des spécialités francaise c'est pas ses création culinaires...

[@oumakathapurmal4405]

@@intercepte Je vis en France, je sais que cette tarte est française mais je suis sûre que les soeurs Tatin Caroline et Stéphanie auraient aimé goûter la version élégante et raffinée de ce dessert mythique préparé par chef Bruno Albouze. Bravo Monsieur...

[@intercepte]

​@@oumakathapurmal4405 mdr ta jamais cuisiné de ta vie ou quoi ? y a rien de mythique c'est le truc le plus facile au monde a faire faut arrêter d'allez au resto... ça sert a quoi d'avoir une cuisine si tu ne sais même pas t'en servir pour un truc aussi simple...

[@jwddwj9]

By far the best utensil drops in the biz

[@elahehatami3447]

I just wanna say WOW 👏 Incredible and gorgeous dessert 🍨 Thanks for sharing Chef👨‍🍳

[@cher128bx]

Simply the best chef on YT. We're proud of you too Bruno.

[@Hunggapgiay929]

dear bruno you you are a great cook Are you interested in Turkish cuisine? if yes i will wait

[@Rito.94]

When I grow up I hope to be exactly like Bruno is with that great smile

[@jillibear]

Looks so fancy. And I love apple desserts!!! Very beautiful for holidays

[@yomango35]

Wow....Je suis impressionner!!!! Superbe la tarte Tatin!!!! Merci bruno. C'est la classe!!!!!

[@celinalam228]

Chef Bruno deserve more than a million subscribers :)

[@pisethloy6643]

I very like chef make . So full power.

[@generalkenobi7232]

i'm a straight man and somehow this intro impregnated me

[@Zipfei_Kloatscher]

One man show is the best. 😄👍🏼

[@marcmoore6730]

I would love an opportunity to work for this culinary heavyweight. Absolutely brilliant!

[@ioanamohea6926]

Bravo Chef. Je me suis commandé ce moule magnifique pour essayer votre recette. J'ai hâte de découvrir le résultat et le goût 🙏😍

[@xxzzxzxxz]

You are the best bro!! Hi from Guayaquil- Ecuador, come here!!!!

[@meeky0420]

Where have you been all my life! Subscribed immediately! Can’t wait to watch more and make a few things!

[@benotyourboss]

Hey Bruno, great vid! If I use small forms how long do they need to bake? kind regards!

[@stijnvannoort8401]

Maybe this request gets buried, but I'd love to see a video explaining all about making caramel. I've never made a good caramel, its the hardest thing for me :(

[@sofiyaserj2553]

Why you think your caramel is bad

[@stijnvannoort8401]

@Patrick Höing using a food thermometer is a good tip. What temp should I aim for ideally? For a caramel without the cream

[@stijnvannoort8401]

@@sofiyaserj2553 because it either tastes like pure sugar or like a burnt down house

[@sofiyaserj2553]

I thought my caramel was bad cause of bitter taste, but I heard from pastry chef that its normal and even it should be like that, well you have to keep you caramel on low temperature if you dont like it a bit bitter. You see bruno waited for first portion to melt then added sugar ... you have to waited for 70-80 % of sugar to melt ,then u can stir it. I burnt caramel many times ,my mistake was high temperature. And I too thought I would use thermometer, but I dont use it now

[@phillyb8347]

Use a sterilised copper pan and cook on low till light amber. When you take off the heat it will continue to cook. If it's going too dark put the base of the pan in some cold water.

[@ELEKTRARE]

Bruno tu es talentueux et trop beau mec waaaaaouh si je pouvais te goûter à l’instant 🥰 bisous de France 🇫🇷

[@KlingonGamerYT]

makes the ones i made for the Grand Hotel in Jersey years ago look like crap lol very cool way of making one Bruno

[@David_P132]

It is good isn't it? Only problem might be getting it out of those wretched bundt pans in one piece.

[@digonmigon6588]

the way to taste it is to meet Bruno! cause the way he cook is Amazing!

[@krystianzajda]

That looks great have to make it!

[@pranavmusical95]

This is absolutely stunning😍❤️

[@FilusGastronomia]

👍😋 I have a small cooking channel. If you can support me by subscribing to the channel. 🙏🙏

[@fatyyadam3289]

Magnifique.♡Très bonne recette Merci

[@PMAngst]

How can he make everything soooo perfect????!!!!

[@WhoFramedMSG]

This is one of the coolest ones I've seen.

[@danielplus1121]

Gracias

[@gaia35]

your English is really good. I find that when you speak french your tone is very similar to when you speak English. I was born in Quebec and live in Ontario and when I switch from English to french, I feel like my tone changes a lot. Also wonderful recipe, seems delicious!

[@akainuist]

J'ai fait la recette le week-end dernier avec les pommes de mon jardin c'était excellent.

[@stephanienuce7711]

Please write a full color huge cookbook! I will be your first purchaser!

[@samlean6603]

Chef you would help me a lot telling me which model of spray gun and compressor do you use in the video of lemon and peach inspired by Cedric Grolet. I’m going crazy trying to find something good for cocoa butter colors to use at home. Thank you so much! you are great mate, you are a great inspiration for me! 😉

[@francescosetragno7601]

If I use a regular circular mold, what size should I choose?

[@bkr323]

That looks magnificent. I know if I tried it, it would all stick and come apart when I would try to unmold.

[@SuzanneBaruch]

*WOW.* That's a work of art!

[@yusefkhan1752]

Sending my thoughts and well wishes to the people of France.

[@andrelemoine1815]

De toute beauté!

[@lisa74734]

Complimenti lo provato oggi molto deliziosa 😋😋 grazie

[@crivensro]

Wow! How creativ and delicious! I have the bundt mold you used and I will do this recipe! Thank you so much for constantly inspiring us! On peut utiliser des reinettes ou des boskops ou est-ce mieux d'utiliser des granny smith? Et avez-vous beurré le moule au-dessus du caramel ou le beurre dans le sablé breton suffit-il pour bien démouler?

[@Maimitti]

La Classe (pour cette tarte Tatin) ! - pré-cuire les pommes auparavant, merci pour le trick ! - je me suis demandé si je pourrais essayer avec un moule à Kugelhoff, euh ... mais NON ! - pas pareil la disposition des pommes ... alors j'ai regardé le super site Nordic ware, et là ... wouah !!! www.nordicware.com/bakeware?cat=210 - on a le choix pour embellir nos gâteaux !! - merci pour la Bruno"s touch à toutes vos recettes !

[@shahrzadghaznavi4950]

Wish I could like it multiple times👍

[@baptistefoulquier1237]

J'avoue c'est une tatin d'un autre niveau, bravo

[@intercepte]

bof si tu la fait tu vera que tu peux ajouté des truc dedans qui va la rendre uniquement bon

[@jaykeyz9094]

Oh my gosh. When I saw the title I was like finally I can make one of Brunos recipes......then shit, you turned it into a $50 Michelin looking gourmet desert.

[@eduardoleyvagarcia6717]

Eres un gran chef Bruno!!!

[@fatfa5933]

Heeee j'aime trop l'introduction 👍👍👍👍👍

[@imeldaancheta4553]

😱 I would have a slice or two of that with vanilla ice cream pleaseeeee....

[@Sparklfoot]

I can hardly imagine anything better to do with some apples.

[@lunasun666]

ohh oui i love tart tatin so so much!! and your is the art of tart tatin!! ❤️️❤️️❤️️

[@zergon68]

Je vais définitivement reproduire cette merveille.

[@seanmartinez8415]

Such a great idea to use the bundt mold! Why didn't I think of that?

[@LesSecretsdeCaren]

wow! the most beautiful tatin! thank you!!

[@maryamniasteh6915]

Wooooow😳😍merci beaucoup chef 🙏🏻

[@vanjagruntar5847]

Bruno is just ona another level...

[@dzferiel6230]

You said it! Fabulous 🎩

[@elenam.8960]

So amazing, Bruno!!! ✨✨✨✨✨

[@KAITLYNTAYLOROFFICIAL]

I recently went after my dream and started my own cooking channel. I would love to share my easy and delicious recipes with you.👩🏻‍🍳🥰 Bless you Elena

[@sadsong4841]

Fabulous like you said

[@HadrienCoadour]

Wow, wow, wow, wow, wow,... Thank you, Bruno!

[@PimpMyTrackFr]

J'ai découvert ta chaine il y a peu, et je suis fan!! Tout est sublime, tu es super cool et drôle et tu montres des images de la France!! Je vais te suivre sur tous tes réseaux!

[@noellaq8056]

Incredible. Thank you, Bruno!

[@user-hv9wh5vv6p]

Oh my God this looks so delicious

[@adam3d851]

My kitchen looks like a warzone every time I try to make one of Bruno's recipes.

[@fumastes]

we missed the surprise face you make when you take a bite of your creation. cheers!

[@nasrulannashr]

I click bcoz how beautiful the tarte tan he made

[@ambrenna]

Bruno - where can we buy your t-shirts? With love from Melbourne!!! Your the real deal!!!!

[@BrunoAlbouze]

Thank you! Merch are popping up down bellow description box ☺️

[@ambrenna]

@@BrunoAlbouze Awesome good to know. We are your no. 1 Australian fans - once this virus is over you need to come down here to Melbourne - the food capital of Australia!

[@ambrenna]

Also, you need a t-shirt that says "the real deal!" Also, we have a request for you to make Lamingtons.

[@cailloux32]

You just won the 2020 oscar

[@amenijmour4658]

Sublime With Love from Tunisia

[@KosTomas]

Absolutely amazing 👏

[@nadiawuersten7572]

S‘il vous plait en français🙏🙏🙏🙏🙏🙏 merci😍

[@ngel-ast6756]

Bruno i would like to taste this sweet from your hands making😀😊😉

[@asmolbean9300]

You're so chaotic I love it

[@FilusGastronomia]

😋 I have a small cooking channel. If you can support me by subscribing to the channel. 🙏🙏

[@profchaos9001]

Can you make some recipe with chestnuts that we are in season and i gathered several kilos of them, please? 🌰 🌰

[@tomf3150]

Yes ! I'd love some Marrons glacés :D

[@trapezius77]

You know, you can make the same thing but with chestnuts instead of apples. Actually, do a 50-50 mix of apples and chestnuts, that would be the best!

[@leilamaia8305]

Lovely 🤗🤗🤗um abraço de São Paulo Brasil 🇧🇷🇧🇷🇧🇷

[@dalilamedigcreations]

Where can I find the ingredients please 🙏🙏🙏🙏🙏

[@snicksnack7244]

Gorgeous! Another masterpiece from Bruno!

[@andreapeli8347]

Chapeau , chef Bruno tres bien faite, cette tarte tatin mais je estime tres embetant utilise un chalumeau pour la demoulee. Peut 'ont la faire dans un autre moule? Un bonjour de l italie a bientot et a la prochaine recette

[@monjizaccaria6665]

La plus belle Tatin ever

[@smartbanter]

Thank you for this beautiful video and beautiful Tarte Tatin!

[@alconamx]

Wow simply amazing !!!

[@MindbodyMedic]

Bruno spoon drop > salt bae salt elbow trick