we r all gunna b nougat masters by the time u get through with us

Chef, your channel is one of the best open learning platforms anywhere online. Can't tell you how much you've inspired people like me to take cooking seriously and enjoy it at the same time. Thank you and please don't stop doing what you do!

@westinjesus1101

2 жыл бұрын

I know Im asking randomly but does anybody know of a method to get back into an Instagram account?? I stupidly lost the password. I love any assistance you can offer me.

@CapreDiem86

Жыл бұрын

And the most sexy talking chef ever, as if he tries to seduce with the food 😁

2:13 lmao, I come here not only for the food, but for the laughs as well.

I love it Bruno!!! Bring on the nougat varieties ~ this and your praline rose are my Christmas gifts!! Thank you ☺️

Gianduja + Nougat = Heaven in my mouth! Omg, yummm! 🤤 I will definitely HAVE to make every single one of your nougats, because I couldn’t be satisfied with tasting just one of them! 👏🏼👏🏼👏🏼

Bruno ! I too remember when I was 29....so I have the nuts blanched and roasted....got the chocolate....got the orange blossom honey and the beautiful eggs....now with your recipe I will be making the best torrone on the Planet. Thank you for the wonderful fast recipe with your cheeky asides...thank you from Australia.

Thank you so much for these videos. I have a huge interest in fine candy making and finding videos as informative as this is RARE.

Nougat/Torrone may seem easy to make but it's not. It requires perfection. Ever since I've learned about your channel, I'm hooked and I look forward to it every week. I love all your videos. Thank you Chef Bruno for sharing your knowledge and expertise!

@piapadmore430

2 жыл бұрын

I believe it. None of that looked easy to me.

I learn so much watching these. Can't wait for the book! Thanks.

I am loving these nougat recipes Bruno. Well done my friend.

Bruno should have his own 5***** premium sweets shop.

I hope you never stop making videos! Even if there are times when we are just here for the humor and will never get around to making those recipes 😅, please know that the knowledge and the techniques you share are appreciated 😊

i want him to whisper nugahhhh as we sleep

Bruno ur amazing ,the quality of making dishes is superb

Вы прекрасны в своем мастерстве

Great production quality bruno !!

Just found this channel. Instantly fell in love.

This actually seems pretty easy. Can't wait to try it.

I think I'll wait for one amazing dream state where I meet you and taste your food ,what ever your cooking. Sigh I dreamed a dream lol

Thank you for your experience. I just returned from the Strasbourg Christmas market and had my first taste of this. It was sublime. Can’t wait to make it here in the states for my family.

I just found you, and instantly I subscribed. I just love how you do everything, even making and eating your nougat. It made my mouth water, because I just know it was delicious😋😋...love love your show.... thank you 🙏

Hi Bruno, I'm a big fan. I love when you go into the history of these delicious pastry's and confections.

You never cease to amaze me Bruno

It's 2.45am here and I'm just about to sleep, browsing the youtube and oh there you are with your stunning video ♥♥ how nice if i could dream later eating your tasty lovely nougat over there ;-)

Some marketing people please work with Bruno to bring his talents to live. This is amazing!!!

J'adore ta voix la recette est magnifique bravo 👏👏👏👏

Love Bruno's Spanish accent

Bruno, Do you give private lessons? Because if you did, my wife and I would absolutely sign up next time we are in San Diego.

@valevale72

5 жыл бұрын

Bruno! I would come purposely from Italy!! Although I Am not a professional but an amateur and learnt from my mom and grandmas!

Bruno you are the best ! I learn so much from you, thank you !

Quelle gourmandise c'est irrésistible ! bravo =)

Oh lá lá, délicieux! Chapeau!

bruno this chocolate nougat is what I refer a master piece of yours.... in malta they make also a very good nougat but yours is on another level... thanks bruno for your time. karl from Malta

Your english improved tremendously, congrats Bruno.

best ever,love to see your recipes,i will request you to put the entire recipe in begning .

Juste genial, d'ailleurs j'ai testé ta derniere recette de nougat et c'etait super mega bon, donc je vais tenter celle là afin de voir laquelle je ferais a noel finalement

@ff-uy1vo

5 жыл бұрын

salut vous pouvez me donner la recette en francais si possible prcq j´ai pas bien compris langlais

Oh wow Love it 😍

Irresistible taste Chef all your recipes are excellent🌹

The real asmr cooking is mr bruno narration voice

Either you should open your own cooking school...or your own pâtisserie, where you sell all these amazingly wonderful recipes that you show us here.

@weirdchris3560

5 жыл бұрын

Actually if you go to his website it says that he's looking for investors or people to fund something like that

@weirdchris3560

5 жыл бұрын

A pâtisserie

Excellent! Well done. Thanks.

Bruno is such a god

Hi bruno, wonderful recipe! I wanted to add a small detail, as i'm from turin, just for you to know for future occasions: it's not pronounced giandujà but rather giandúja :)

I love your chanel et j'aime beaucoup votre travail

Ou delicia parece estar muito bom congratulações meu brodher.

You are amazing as usual.

i heard a rumor uncle B has a special red telephone. only gordon, jamie and other top michelin star chefs have that number. they call bruno when they're left clueless...

Oh MY! I am just thinking about Nougat lately. Thank you, thank you, thank you! Have a question/request here; Fruit bread with wine fragrance. I am successful with making bread but as soon as I use wine in the dough, it kills the yeast and never rise. There are artisan bread style that has wine fragrance when you cut it and eat it. Any tips, professor?

Excellent method, stunning dishes, and we are fortunate to have you share your art and knowledge with us as always But, respectfully, as a longtime fan and subscriber; I think a lot of us would please prefer a new recipe over a variant of nougat for the next update.

@nutella9446

5 жыл бұрын

Sorry, I think you're the alone in this nougat is amazing and we loooove this series

@MM03248

5 жыл бұрын

Cranberrylips Fair enough. I mean no disrespect, as Bruno is my favorite chef, I just prefer when he has more of a variety of dishes he shares.

@Kikidevo1966

5 жыл бұрын

Well I’m honored that we are being given this series. It’s amazing.

@Poreckylife

5 жыл бұрын

It's just a fun series he will be back soon with regular programming. 😉

Awesome chef....

Cooked honey with corn syrup

dieu de la douceur ^^

Bruno's gone and done it again...the man, the myth, the legend. Well where I am from it would be cheaper to substitute the hazelnuts for gold nuggets..otherwise spot on..

Hi Bruno, This recipe looks amazing and I’d like to try making the gianduja from scratch, but the recipe on your website simply states 500g of gianduja. Can you please give the measurements for the hazelnut paste and chocolate to mix together? Thank you so much, absolutely adore your channel! Tonia

Nougat is so damn good.

maravilhoso.

@nilds2702

5 жыл бұрын

Nos somos os únicos brasileiros por aqui!

Well done Chef Bruno👌👍👍👍👍👍👍👍👍👍👍💪💪

Please add as much history as you can

wow

SpaceX's next-generation solid rocket fuel.

Alguém pode traduzir esta receita para o português? Grata

Amazing!

تسلم الايادي اريد مقدار السكر بالكوب

Making nougat for Christmas, plain vanilla with candied lemon, orange and cherry with pistachio and almond. Is there anything different I need to do when adding candied fruits?

💜💜💜

Can u pls make Hazelnut gianduja muffins

Why does the chocolate need to be tempered?

@christianpeele6878

5 жыл бұрын

So that it sets at room temperature and not melty

وااااااو ابداع

Gianduja...rdin j'adore!

Dear Bruno, you're recipes always looks so delicious. Watching your video is equal part pleasure and torture. But I gotta wonder, you must have to get a lot of exercise to keep your trim physique while eating so many decadent deserts no? :)

جميل وشهي

Great videos, btw! Using the method to do praliné in this video, do you use roasted nuts or raw nuts? I find that when I use 45 min roasted nuts, by the time my sugar caramelizes fully, the nuts are in the hot pan too long and are then too roasted (praliné starts to have a slightly bitter / over-roasted taste)! I wanted to try to roast the nuts only 20 min and then use this method! Thanks!

@BrunoAlbouze

5 жыл бұрын

I dont know where you did get that recipe but run away from it. Never heard that nuts should be roasted that long. Nuts should be carefully roasted for just about 15 min then thrown into caramel or using the old-fashion method as showed. Over roasted nuts get bitter without any doubt and ruin the whole deal.

@karellysy811

5 жыл бұрын

That's what I thought! Thanks! Do you see a difference in taste between this method of making praliné and the method where you do a caramel à sec and add the roasted nuts to it? A trick, I add a little knob of butter at the end to deglaze and get all the caramel from the pan!

I wanna taste this, we don't have nougat where I come from lol (I'm Asian)

Well I was planning on making the nougat de montelimar this weekend because of your last video...but my plans have now changed with this video haha. What do you think about adding the candied orange peel to this nougat? Chocolate + orange?!

@BrunoAlbouze

5 жыл бұрын

Alexander Teppert Good news.. yabalabala u can definitely add orange candied me amigo

Bravo!

Olá bruno seria possivel me mandar a receita do torrone,me desculpe mas não entendo nada do que vc fala e eu simplemente amei como fica o seu torrone,quero muito a receita.beijos!

I forget that I was trying to learn how to make the torrones 😂💜🔥👐

😘

Por favor l Ingredientes en español gracias y por favor

Hello sir good job in Iran is noghat in Tabriz city

Love you.

💖💖💖💖💖💖💖💖amazing

How did they make it back in Napoleon's time, becuse I don't have a fancy mixer!

ازا في ترجمة للعربي بليز

Merhaba ölçüleride verseniz iyi olurdu

Va mulțumesc pentru rețetă arata bine și cred ca e forte gustoasa nu am mai văzut o nuga asa cremoasa de când eram copil as vrea tare mult safac și eu rețetă pentru ai încântă pe cei dragi dar nu înțeleg ingredientele Va rog dacă se poate sa dați și traducerea. Multumesc

This makes me nuts too :')

Lovely guy

How did they make this without a good processor

That face you make after you chirp yourself looks like you're gonna kill someone. Also that Gianduja would make for an excellent posh nutella. Nice.

"Puttetto" starch.

Nicely done bruno! That's not how you pronounce gianduja though xD

You made Pralinémasse....for Gianduja you dont caramelise the nuts....

Bruno, can I have a bite? Please?

Oh you toss your nuts in it alright... Also, the reason you'd use a copper pot is because the sugar doesn't stick to copper like it does stainless steel.

@BrunoAlbouze

5 жыл бұрын

Due to heat conduction

Hope u could visit vhina huge love

POR QUE NÃO TRADUZEM REFEITA ??????

I fail every time I make Torrone. This time I did he pre Roman method and never once did the damned thing turn white. So I turned it into another sweet rather than throw it all away. It is so depressing. I never had so much trouble with a recipe and do not know what I could be doing wrong.

Holy fuck

Did he just eat it with the wax paper on?

@BrunoAlbouze

5 жыл бұрын

Wafer paper sheet 😋

@belladama53

4 жыл бұрын

Rice Paper sheet

He is english ?

@grassburner

5 жыл бұрын

No North Korean!

@aoifukada5055

5 жыл бұрын

@@grassburner he is french so....