The Ultimate King Cake - Bruno Albouze

[@jaycha4983]

Absolutely the best chef in KZbin for this type of cuisine. No one else even comes close!!!!

[@AbiNomac]

That’s a bit of a stretch.

[@TechTails]

Damn...every time I see Bruno taste it, there is such satisfaction. Makes you remember food is a big part of life.

[@dDbalL-to7rt]

Wow!!! The video is just over 5 minutes and yet you still manage to detail the creation of this complex and awesome dessert!!!

[@simplesenser]

After trying a lot of recipes from Bruno, i am not as much excited as i was before. Because, I know my version wont come out of oven the same way it comes out from Bruno's oven. But i keep making, because even up to 50 % similarity makes it better than the other recipes. That's why i love you Bruno.

[@Silencers]

I have been following you for so many years, Bruno. No matter how my life has changed, how the world has changed, I am so, so happy to see that you, The Real Deal French Chef continue to be a manifestation of passion and all the good things on my youtube feed. I love you. Please never ever change.

[@pixiedust6630]

Will I ever make this? Probably not. Will I watch it anyway? Absolutely

[@helenajamesmiller1259]

King's cake is delicious.He likes to eat it too.When he receives guests he always orders this cake.I suggested him always to invite different guests that they won't realise it's always the same cake.He told me :"Aww.It's not about that Myna.It's because I like to eat it." I love him so much,he is my granduncle.My dear good brother represents in this and many videos the best and delicious meals.Make and taste it,you will be delighted by the decoration,smell and taste.Something unique on your table will bring you new note and warm moments in french style.

[@michelle_mitch_p]

Got a dinner party in 2 weeks. So many of your recipes on the menu ❤️

[@forteandblues]

Lol how much time do you have!!?!

[@michelle_mitch_p]

@@forteandblues 5 courses.

[@forteandblues]

@@michelle_mitch_p wow. Well I’m impressed. Good luck!

[@RescuedRhythms]

As someone who has been serving Bruno's recipes to friends, I feel sorry for your legs 😂

[@p.c.7184]

Euuh elle est vraiment sublime !

[@integer22]

Still the best chef on KZbin 👏

[@safaaahmed9589]

Best online cooking channel ever

[@danagboi]

One million subscribers is coming, Bruno! Just around the corner and you deserve it!

[@sophiadali5749]

Mon dieu ce magnifique bruit croustillant qui donne envie 😋😋😋bravo 👏👏👏

[@fernandezantoine8610]

Oui dommage que la vidéo ne soit pas en français .

[@fernandezantoine8610]

Oui dommage que la vidéo ne soit pas en français .

[@sophiadali5749]

@@fernandezantoine8610 Pas grave on arrive à comprendre le contenu 😋😋😋❤❤

[@julienbloggista5155]

Why you don’t have more than 1M subscribers is simply baffling… I elevated my cooking and baking game mostly thanks to your videos.

[@prazman]

I guess Bruno’s recipes are not accessible to an “average” home cook. Almost everyone I’ve talked to about Bruno(which is probably everyone I know) get very intimidated looking at his creations. I find them inspiring.

[@mjremy2605]

That crunch at the end! Superbe! The masterly touches are: 1. The creamy filling - mixing the marzipan with extra things to get it to soften and be fluffy. 2. The double egg /cream wash gives a deep, rich glaze. 3. Brushing with maple syrup at the end, gives the glaze a crispy caramelization and burned sugar taste, genius! 4. The chevron pattern and slicing up the puff pastry finely makes it so beautiful and increases crunchiness. A very lovely recipe - Galette des Rois. Merci, Chef BA! Subscribed.

[@raphtech.2476]

Marzipan for almond cream? Certainly never seen anyone doing that before.you must an innovator of the 21 Century

[@taya744]

I am delighted !👍👍👍

[@davidmunglah9230]

My favourite dessert from France as a kid.

[@CtrlAltDfeat]

I'm loving these rapid fire uploads. Please keep them coming bruno!

[@TraciMann]

Omg, talk about a gorgeous cake!!! TY

[@lupefiasco1343]

C'est propre... magnifique !!

[@ΛυδίαΜινιονετ]

Well done with precision chef. I really want to taste it. ⭐

[@youneskarimdrissi5928]

The king cake is Beautiful

[@roxanam.v.1050]

Le chapeau for the best ever existing chef, for your creativity and innovation on any recipe you present! Un tres grand merci!

[@sophiachilena4570]

Dear Bruno... Always delicius and so perfect. Bravo! Thanks for share your recipes. Im your fan. Besos desde Chile! 😉

[@ChefkochBaba]

this is next level.your food is so beatifull.

[@dayenier5418]

Everything you do it’s delicious and beautiful. I’m an admirer of your work and your passion for cooking

[@hamzadali6691]

Wow. That’s wonderful! Thank you so much Chef!!!

[@Maimitti]

Une belle "galette des Rois" ! - perso je trouve que lorsqu'il y a beaucoup de "filling" ça ressemble plus à un Pithiviers , non ? quelle est la différence fondamentale entre les deux ? (pas juste la fève que l'on y glisse ou pas)

[@Ekainen]

Il a fait un pithivier justement, juste de la crème d'amande, la frangipane de la galette des rois c'est, en théorie, 2/3 crème d'amande, 1/3 crème pâtissière. sinon c'est exactement la même chose. (perso je fais 50/50 pour les crèmes, c'est bien moins écœurants pour ceux qui ne sont pas fan de frangipane). Et sinon son filling est okay un peu généreux certes mais ça pourrait être pire, c'est juste sa pate qui ne monte pas quoi, vu la recette elle aurait dû monter au MINIMUM de 50% de plus. Là ça ressemble à un bloc. J'ai testé cette pate feuilleté rapide ... franchement c'est pas fou, c'est plus rapide, mais du même niveau de qualité qu'une pate tourrée? Certainement pas, du moins je ne suis pas fan, mais alors pas du tout. Sans compter que tu passes ton temps à la fariner car le beurre n'est pas entre les feuillets et mine de rien ça peut déséquilibrer les saveurs. Et je ne bash pas Bruno hein, ce type est vraiment incroyable, juste que cette recette en particulier, j'avoue la trouver en dessous du reste ... mais même "en dessous" de ce qu'il fait d'habitude, ça reste au dessus que beaucoup de choses sur KZbin 😁

[@Maimitti]

@@Ekainen ah ! - MERCI pour ces précisions - perso pour une galette des Rois, je préfère moins de " filling " - mais bon ... chacun ses goûts - et ... mais NON on va pas basher notre Bruno National : on l'aime trop et il est le top du top et top-là !

[@BrunoAlbouze]

C'est exact. Le Pithiviers est garni de crème d’amande et ne contient pas de fève. La galette des rois elle, est garnie en principe de frangipane. Mais ça, c'était il y 50 ans. Et je rappel au passage que la galette en générale ne devrait pas dépasser 3 cm de haut.. comme l'Opéra. Maintenant, on voit tout et son contraire. Des galettes qui font 10 cm de haut.. a celui qui a la plus grosse. Aussi, on voit des galettes monté comme des mille-feuille et avec du croustillant partout. C'est la mode du croustillant.. bientôt on en vera sur les robes de mariés.. Crème d'amande ou frangipane, c'est chacun ses goûts...Dans les pâtisseries, c'est de bon aloi de couper la crème d'amande avec de la creme pâtissière de la veille pour couper les coût de fabrication. En revanche une crème d'amande faite avec une pate d'amande de grande qualité - on a pas besoin d'y ajouter de la crème pâtissière... mais celle la pour la trouver, il faudra se lever le bonne heure.. ou la faire sois-même. Pour le feuillage rapide, on ajoute de la farine au premier tour simple comme on le fait avec le feuilletage inversé. La farine c'est bon... si non il n'y en aurai pas dans le pain. Si on est allergique a la farine, faudra porter un masque. Quand le feuilletage rapide est bien fait, le résultat est plutôt bluffant.. et, son développement au four est aussi bon qu'un feuilletage classic et sa qualité égal au feuilletage inversé.. je dirais à 93.2% pour être précis. Quand a son développent a la cuisson, c'est l'épaisseur de la pâte qui va le déterminer. 2 abaisses de 3 mm donc 6 mm, donnera une hauteur final de 30 mm/3 cm... le volume est donc multiplié par 5. On le voit bien à la coupe, le feuilletage est bien développé sur les côtés et la quantité de crème d'amande est bien équilibré par rapport a la pate (≈300g). En revanche, un vol-au-vent sera deux fois plus épais en abaisse de pâte pour une hauteur de 5 a 6 cm. Comme son nom l'indique, une galette est un gâteau qui devrait rester relativement plat... ce n'est pas un vol-au-vent... Alors vive le rois et vive la reine! 👑

[@_pjd]

Work of art Bruno!

[@zomaronald1413]

Best recipes ever!❤

[@DownButNotOutYet]

Such a beautiful presentation! The cake would compliment any celebration table. I think for safety reasons better have two. This is truly beautiful baking. A bit of work but so rewarding. Thank you.

[@lilo7019]

🍰Thanks for sharing🍰

[@pendejoculo2581]

Avec cette vidéo, je vais améliorer ma recette. Merci !

[@edwinpantus5574]

I'm a big fan of your pastries, Bruno! I want to eat vegan only, so I've searched for vegan recipes for this Galette Des Rois and I have one in the oven as I'm typing this message. I'm looking forward to taking a bite out of the King Cake, I'm inspired by you 🙏🏻

[@kataix1476]

Merovingian was right: French lenguaje and its accent is like wiping your arse with silk. I love it.

[@dorcasderivera7437]

Mmm it looks delicious, thanks

[@dna598]

Aaah, more classical excellence delivered with that cheeky grin.

[@damakhif]

My favorite cake ever

[@FatoumamoniquecuisineDZ16]

Very nice👍

[@DeanAmite1]

Encore mieux qu'un Star Wars ... , toujours au top. Fred

[@elenam.8960]

Gorgeous!!!! Bravo Bruno!!!!!

[@birjisaslam218]

Looking very tempting. Definitely try it.

[@rahelasmerinabelalifestyle5566]

Yammmmi 👍😋

[@suzannebrown945]

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@soumiamoutakhaouil66]

👌

[@tomf3150]

Eggwash with yolk only, but with a spoon of water.

[@michelle_mitch_p]

Yummy ❤️

[@mominetti]

Bravo! 👏🏻👏🏻👏🏻

[@cmanroseful]

I love Chef Albouze recipes. I was hoping for guidance from anyone: I place oven on 375 and decrease to 350 and then bake 25 minutes then 30 more with the pan as directed in recipe. My issues are: 1) even with docking, the deeper sections of crust are still soft. Do I need to keep temp higher? Bake longer? 2) even with sealing, some filling spills out. Also, the crust edges like flatten weirdly on the pan. I’m baking on a cookie sheet with silicone mat. It’s super tasty but just wanted help. Thanks to anyone

[@meriemlaftass8837]

😋 délicieuse✌️

[@science2726]

Atta Boy!

[@chocolategarnish2531]

Hi chef Your recipe is very good. thank you for the recipe, secondly wanted To know how to make eggless and sugar free bakery and pastries. thank you so much.

[@kimmcgreivy8999]

Where do you get the parchment magnets/weights? Anyone know?

[@dgib1694]

This galette is something...but you need such patience to do it!

[@PanamanianMan317]

I need to do this. Now!

[@mimimonster]

Looks like a king cake that actually tastes good ;)

[@Hellomotoniko]

I make it to Taste it😍

[@caiourtiga4319]

Thank you for the video Bruno. Can this cake be made with a simple ganache? Will eggs be needed in the ganache because it's going in the oven?

[@mabelle334]

You’re killing me. La galette des rois is my favorite! Yumm

[@aboukirman3508]

Lovely!!!😋😋😋

[@invisibleme5]

I can almost taste this and it is delicious! 😃

[@compitieux]

now I understand why cuisine is considered art!

[@laughingman9364]

👍👍👍👍

[@mariampatel7441]

Amazing.

[@easyvideo3298]

I enjoyed your tasty time! So good video!

[@psgman41]

Le dernier plan où vous mangez la galette est bizarre. C’est comme si il avait été coupé trop tôt puis il termine sur une image subliminale 😁. Je l’ai re-regardé en au ralenti. 🙂

[@aliaalmaradne5856]

Tiro o chapéu para você

[@ThatManManuel]

How did you make so simple extraordinary

[@jean-francoisdemeyere7357]

Congratulations chef. Very good recipe .i

[@edwinsyahputra6313]

what can I replace the alcohol with ?

[@عشقالربيع-خ5ن]

لماذا لاتترجم وصفاتك للغة العربية حتى نفهم او تفعل زر الترجمة على يسار الشاشه من فوق ؟؟

[@sissiaida6607]

👍

[@zrtgvbnjkop]

Hey Bruno! Awesome galette! Any tips on what to do with the puff pastry trimmings (les chutes de pâte feuilletée)?

[@onewomanarmy6451]

Oh how I wish I wasn't allergic to almonds!!

[@sherwin1988]

Nothing better than watching Bruno on DMT

[@jimk594]

Perhaps some light Shpongle playing in the background.

[@sherwin1988]

@@jimk594 Jim k gets it 👌🏽🔥👊🏼

[@germanicvixen1588]

Mister Albouze, i still can t decide what is more delicious...the Goods you make or your incredibly sexy Accent!!!! much love from Germany=) Rebecca

[@NarcissistMargarine]

Haha Bruno got the ladies down bad I don't blame them lol

[@germanicvixen1588]

@@NarcissistMargarine he is absolutely charming...i wonder if he s married...if so, then his Wife won the Lottery with him^^

[@avalon449]

Magnific!

[@manuelapollo7988]

Never seen a galette de rois with so much of filling

[@fernandezantoine8610]

Bonjour chef et bravo pour l'artiste que vous êtes 👏👏pourriez vous mettrez la vidéos en français svp?merci de votre réponse . bonne journée chef Bruno 🙂

[@nhatduythai1877]

That'a amazing

[@sondelly1]

IT MUST BE DELICIOUS

[@imawake4532]

That was the best reaction after taking a bite.

[@yourpapichulo8859]

No

[@crichton7437481]

Je n'ai jamais testé avec de la pâte d'amandes, pourquoi pas... en piste ;-)

[@gauthierdaviaultmathieu631]

Salut Bruno, excellente vidéo comme d'habitude. Pourrais-tu faire une vidéo de cannolies sil te plait? J'ai un ami Napolitain qui en fait des excellents et on serait très curieux de te voir en faire.

[@jahnets11]

Crunchy too cokl

[@adlerfidelisbaggis5849]

Incrível como sempre 👍

[@litoboy5]

COOL

[@RouteDeTours]

I am not a fan of people who force you to do something before they help you. I will find one of the many other's that don't.

[@WiiAllTheWayHome]

Lovely!

[@rayaugust1042]

😛

[@zenabeimadhoussen2721]

Hi! Measurement of ingrédients please ?

[@emilybh6255]

Where is the "baby" that is supposed to be hidden in a "king cake"? Is this "king cake" the same as the ones everyone eats during Mardi Gras in New Orleans, LA that have a "baby" baked or placed inside?

[@BrunoAlbouze]

Baby Jesus? .. he went back home more than 2000 years ago 😌

[@kazauksp]

They are related but different. The french versions (mainly two kind in France) use a "fève" hidden inside the cake which can represent anything or anyone from holy Mary to spiderman. en.m.wikipedia.org/wiki/King_cake en.m.wikipedia.org/wiki/F%C3%A8ve

[@emilybh6255]

@@BrunoAlbouze If you ever are in New Orleans during Mardi Gras you'll see what I mean.

[@rowenn1729]

A fève

[@tamaratkacz3296]

👍😹😹😹👏

[@Rsmaryam]

hola

[@tommmy406]

Nice!!!

[@brigidlaffey7343]

Oh Bruno…such torture! Not GF 😮

[@ANSELAbitsxb]

Filling looks great but hate puff pastry so ill pass.

[@channerrerrie3806]

Fourth