Lemon Raspberry Swirl w/ Butter Cookie - Bruno Albouze - THE REAL DEAL
Комментарии:
Clarizza Tordecilla пишет: 24,727 views only?what the heck!
drawerkc пишет: You should make your own restaurant!
Marcellos370 пишет: Can you make more Plating for Gold deserts this soon?\r
Discouraged Girl пишет: all i can say is COWBOY HAT no shirt his smile and accents...HEAVEN
493gfdsa пишет: :-D
1990josha пишет: :!`` im drooling
Neena H пишет: Looks amazing .... I will be trying this soon. Thank you
Marcellos370 пишет: Is this the correct size for the Silcone mold.For the dome: Half-Sphere with Ø 70 mm (2.76 inches) or Silicone Mold - Half-Spheres 1.96''
bjerring87 пишет: I am going to try making this dish in the weekend. Usually when i make chokolatefondant's i use a different recipe and let them rest in the refrigerator for a day. It seems that it's not nescesarry in this recipe though?
Pedro Espinoza пишет: That chocolate cake is over baked.... It should ooze out wen u cut into it
ava2017 пишет: What could I use as a gelatin alternative please? Would agar agar work? How much would I use?
Thank you ^_^
Bruno Albouze пишет: Really? he could be my son ;)
SehRehSah пишет: Oh my word, that looks delicious. ;-;
Velcrol пишет: This is the most professional underrated channel i've seen on youtube.
nassiha taqwa пишет: j'en ai l'eau à la bouche!!! hummmmmmm
Faye Heng пишет: 3.08 lol
Thomas Andrew пишет: C'est tre bien Bruno! After halfway cooking the sables and cutting them, do you think they could be frozen, and pulled out and warmed up individually? Or would the quality be much worse. If so how long do you think they would last frozen? Merci vous beaucoup!
Little Li пишет: mom never let me go to the kitchen...
it's suicide for me O_O
FloridaKay пишет: I just discovered your channel and I'm loving your videos. You are fun and entertaining and your food is amazing. I'd love to see you have your own show on TV in the USA. Thanks for all the awesome recipes.
yuneek92 пишет: yur food actually LOOKS great..and not hard and unmoist!!! yuu rock
Nathalee G пишет: This looks sooo frikking good! You so go to iron chef or something! Im sure you would win :)
lolomg42 пишет: This guy deserves WAY more views! perfect, easy to understand, and looks delicious! You must be a professional chef!
Testado, Provado \u0026 Aprovado! пишет: O.M.G!!!
iammanh21 пишет: Please publish a cook book!
Ghadeer Yousef пишет: you're so good
please, marry me!
SephirosB пишет: brilliant.
Damiano Zerneri пишет: bravo!
Shanna Bishop пишет: Love your videos, bravo! Could you potentially go a little slower and be more explanatory for novices like me (:
رنو . пишет: Woow
L0v3Rock3t пишет: Your desserts look a lot healthier than most.
gsooo1 пишет: Ur work is perfection.i don't think anybody can match up.
Dashional пишет: Your accent is a killer.
Bruno Albouze пишет: I believe so. Substitute powdered agar-agar for gelatin using equal amounts or less; 3 grams for this recipe should work fine then. Enjoy this fabulous dessert :)
MinhTam Pham пишет: my stomach hurts while watching this :((
Michelle Ladisla пишет: Is there a substitute for the gelatin leaf...?
imac4ever пишет: magnicant, estupendo, que barbaro!!!!
MrDJCoulton пишет: You are crazy talented but damn... this video could be better edited. But you know what, nobody's perfect and Look + Cooking talent is more than enough
SURTO FAK пишет: I love your work, really interesting to watch. And especially the camera work. Everything is very professional.
Anis пишет: you are a real CHEF,,,,,
Bruno Albouze пишет: You are invited in next party! Gigolo's Kitchen :D
David Castro пишет: 1.6 cups of flour?
Anum Masood пишет: In my country here i dont get gelatine sheets can I use 4g of powder gelatin?
And i dont have a candy thermometer how long should I leave the Lemon curd to cool down? so that I can start adding butter into it.
Jenny Tran пишет: Bruno you always try to male stuff so perfect why don't you just eat it because the good of it!
Cakeliciousss пишет: I am speechless...
L0v3Rock3t пишет: @velcrol yesssssssss I was saying that the other day
piper2381 пишет: looks soooooo delicious!
Yasmine A пишет: 3:23 Shirtless Bruno!
Priscilla Almanza пишет: Wow screw Justin Bieber you're definitely my idol!!!!!
haloneya пишет: looks really great, you have yourself another viewer :)
Jam06Jam пишет: You're like, the best cook here in Youtube ! I love you recipes :D
EmmaSoujo пишет: U cook like a pro:-D
Ninie Tran пишет: So gooddddd
standalonefighter пишет: i want to hire you!!!
Enderwiggan1 пишет: Your food is Michelin standard
marisa82 пишет: lol..thanks im definitely joining if i get to eat:D this could be a good marketing idea for your next show ;) great repicies!
Leila пишет: AMAZING AMAZING AMAZING!!
Tanu May пишет: I was the first one to dislike this video even though i like it ha ha
Christ-El 101 пишет: I keep watching your videos over and over again. Please make more
Ali Jome пишет: seriously how many like is enough for this video ? infinity
Bruno Albouze пишет: It is made on purpose for this recipe bro! Just medium rare.
CaliMargo пишет: Oui Bruno, Zis is hot!
And so good. And so well explained. Thanks again for another winner.
Jenny Tran пишет: *make
Andria Kuei пишет: Oh Bruno!! Why I didn't find you earlier ! Lol but it's never too late ! I am gonna make this fabulous dessert!! Thanks !!
ando1135 пишет: you know, being on a low carb diet suxs when you see something like this haha. but its for health reasons....maybe someday i'll make it....for family : \
cokguzel100 пишет: omg you are grear cook speechless I dont know what to say amazing
מאיה גרינשטיין пишет: Are you French?
Gulmira Kuzhagaliyeva пишет: you are sooo talented))))
DickShark Hein пишет: you deserve more likes and views
wildfire164 пишет: Is this dessert very sweet? :0
Marcellos370 пишет: I agree with you.
SashineB пишет: Thank you -- this looks so wonderful, and beautifully presented on your Crown Derby plates.
freesamplethief пишет: this makes me even more sad that the weather killed all the meyer lemon buds on my tree >_<
Sarah Sabih пишет: I really want to make this one day, but I am wondering, how long do you have to wait before you serve the lemon curd? I can see they are frozen when you take them out of the molds, is there a recommended time they should be kept in the fridge before serving? Thanks! :D
ava2017 пишет: Thank you for replying!!
Natalie princesspurplepie пишет: That looks so yummy :( I'm hungry now
Clarizza Tordecilla пишет: 24,727 views only?what the heck!
drawerkc пишет: You should make your own restaurant!
Marcellos370 пишет: Can you make more Plating for Gold deserts this soon?\r
Discouraged Girl пишет: all i can say is COWBOY HAT no shirt his smile and accents...HEAVEN
493gfdsa пишет: :-D
1990josha пишет: :!`` im drooling
Neena H пишет: Looks amazing .... I will be trying this soon. Thank you
Marcellos370 пишет: Is this the correct size for the Silcone mold.For the dome: Half-Sphere with Ø 70 mm (2.76 inches) or Silicone Mold - Half-Spheres 1.96''
bjerring87 пишет: I am going to try making this dish in the weekend. Usually when i make chokolatefondant's i use a different recipe and let them rest in the refrigerator for a day. It seems that it's not nescesarry in this recipe though?
Pedro Espinoza пишет: That chocolate cake is over baked.... It should ooze out wen u cut into it
ava2017 пишет: What could I use as a gelatin alternative please? Would agar agar work? How much would I use?
Thank you ^_^
Bruno Albouze пишет: Really? he could be my son ;)
SehRehSah пишет: Oh my word, that looks delicious. ;-;
Velcrol пишет: This is the most professional underrated channel i've seen on youtube.
nassiha taqwa пишет: j'en ai l'eau à la bouche!!! hummmmmmm
Faye Heng пишет: 3.08 lol
Thomas Andrew пишет: C'est tre bien Bruno! After halfway cooking the sables and cutting them, do you think they could be frozen, and pulled out and warmed up individually? Or would the quality be much worse. If so how long do you think they would last frozen? Merci vous beaucoup!
Little Li пишет: mom never let me go to the kitchen...
it's suicide for me O_O
FloridaKay пишет: I just discovered your channel and I'm loving your videos. You are fun and entertaining and your food is amazing. I'd love to see you have your own show on TV in the USA. Thanks for all the awesome recipes.
yuneek92 пишет: yur food actually LOOKS great..and not hard and unmoist!!! yuu rock
Nathalee G пишет: This looks sooo frikking good! You so go to iron chef or something! Im sure you would win :)
lolomg42 пишет: This guy deserves WAY more views! perfect, easy to understand, and looks delicious! You must be a professional chef!
Testado, Provado \u0026 Aprovado! пишет: O.M.G!!!
iammanh21 пишет: Please publish a cook book!
Ghadeer Yousef пишет: you're so good
please, marry me!
You'll Need:
1 1/4 cup butter, at room temperature
2 1/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup raspberry pie filling
Procedures : Preheat oven to 325 degrees F (165 degrees C). Grease a Bundt pan generously.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each egg. Mix in the vanilla and almond extracts.
Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with the flour. Pour half the batter into prepared baking pan. Swirl in half of the raspberry filling. Pour in remaining batter and swirl in the rest of the raspberry filling on top. Bake for 70-75 minutes or until a wooden pick inserted in the center, comes out clean (dry). Cool 15 minutes in pan before turning out.
If desired, serve with melted raspberry jam drizzled over the top.
Yield: 10-12 serving
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