The final presentation of this dish looks like something from a high scale 5 star restaurant. How much would something like that sell for in such a place? Amazing!

I think your videos have a sensational relaxing effect, everything are so beautiful and elegant, I really enjoy them a lot, thanks for sharing :D

Bruno Albouze is the best food designer ever ! just wow , bravo

Wow that looks impressive. I love watching you work. Amazing as always.

I could listen to your voice all day, its so relaxing

Really a beautiful and a sublime dish, I love chocolate mousse.

Your look is rough like from WWE but every piece of work you make is so professional and delicate. You're #1 in my KZfaq list. Thanks Bruno!

I thought I was gonna faint when you were stirring that mousse! Looks so yummy! Love your editing, as per usual.

Oh my goodness I wouldn't even attempt to make that! Lol I think I'm happy watching you make it Bruno. Looks fabulous.

It's just a masterpiece... the beauty ... the highest level..you enchant me each time more and more

Holy shit this looks amazing! That's why I love your vidoes. Amazing food, high quality camera shots and perfect garnishing.

Bruno you are so talented and your videos are always brilliant !!! Bravo for your work !

I like how Bruno Albouze narrate all the action like a movie trailer. Thanks chef Bruno, you are the best.

Thank you, Bruno -- brilliant, as always!

so elegant n soft creamy love this

Why does your food looks so elegant 😭😭

omg!!! I want this one! and also Im almost in love to Bruno enjoying his voice and video))) hahaha

Wow ican't stop to watching your recipes

Skninny white southern girl here. This looks so so amazing. Are there other things to use for is poor girls,? I have no stand mixer, no silicone mats, no food processor and no immersion blender. I'm still adding you to my favorites and playlist, even though I have not these utensils. You are amazing!!!!! I love you, your skill!

I just made your chocolate mousse church bars. it's so amazing. every one said it so delicious. thank you for sharing :) .

Your work is just amazing - true artist! Thank you for sharing

Found my weekend project. Looks so good!

Your creations are as always: magnificent.

You're videos are peaceful and your creations are neat and ace 👌🏼👌🏼👌🏼👌🏼 deserve millions of subscribers !

Love ur recipes and the way u explain them.. u make them so effortlessly.. wud love to try dis out without egg

Oh, and make a cookbook.I`ll would buy it in a heartbeat.

Chocolate Mousse Crunch Bars...that made me smile just to say that. You are an artist.

I dont know if I will ever try your recipes out,but I know that I always enjoy watching your videos. Who cares about the recipes. 😋

what can I say, It just looks perfect!!!

I would try it with a passion fruit sorbet maybe. Since I'm not that fond of banana. Nice recipe by the way.

Absolutely Divine. Looks delicious but mostly it looks original.

Thanks for the recipe tastes delicious

PERFECT! Fantastic, Superb !!

I tried one of your dessert and it's sooo good now i can't wait go make this one!

that looks really good! you always make my hungry ahaha

Oh My God. Love at first bite. Your presentation is always sensational. Bravo Bruno!

Absolutely phenomenal as always Chef! Where did you do your culinary training?

Love your beautiful recipes.its really yummy to look at.please give us more and more delicious recipes. Thank you so much.

I aspire to be as much of a perfectionist as you one day. Simply amazing.

Brilliant! You are a genius cook, Bruno.

I always enjoy making your elegant desserts,i made your opera cake and use swiss meringe butter cream instead of french buttercream cuz i had leftover eggwhite.It turned out great,i'll defenitely try this recipe soon,thank you Bruno, you're amazing chef

You never cease to amaze 😍

I love your cooking technique!

I'm a big fan of your recipes.... Love from India

Vos videos m'inspire a devenir chef.. Quel artiste!

I would like to substitute gelatine for agar agar. I might make this but you have so many amazing recipes so I don't know which one to start with !

been waiting for you to do a dessert like this one!

you truly are a master of your craft

This is absolutly divine!

01:50 that was sooooo hilarious chef bruno :D i love this recipe and your voice!!!! your the best xoxo

Heaven. Thank you for sharing.

omg that looks amazing!

You are the artist both of the display and the taste.

Chef ur recipes are so goood and innovative.

simply , perfect👌

I look forward trying make it ! Thanks so much !

he's like if saltbae talked and was a frenchman. this guy is smooth

You deserve more than 1M subscribers!

You are the main man for dessert

So great to found ur channel! Thanks for your recipe

you are magician, love your recipes

Man, you're my culinary HERO!

bruno, your dishes are truly amazing. I was wondering if you could make a bird's milk cake. Its a very eastern European cake and it tastes great. :)))

AMAZING RECIPE!

what a lovely dessert wow

Hi Bruno, great as per usual. Is it possible to use Agar, instead of gelatin?

Hi Chef Bruno, your recipes really look absolutely professional and your presentation is amazing just like you get in a 7 star hotel. You really make those complicated recipes look easy and do able. But please share your take on dinner rolls and also the version with raisins and tutti-fruity buns. Please I am sure your recipes will look really like the ones that I eat it's absolutely heaven. I'm really looking forward for your post.. Thanks, Angel from Bombay-Mumbai India..

Une tuerie ! hmmm délicieux !

Thank you this is amazing

😢😢😢 I want one

si je puis me permettre te donner un conseil pour torefier tes amandes, 130 140 degres 40minutes au four, elle sont bien meilleur

magnifique Bruno thanks for sharing!! (salivating in bed at 2am omg ^^)

that is amazing！

Amazing art work boss👍

This is art. Onjoy. Praliné.

You have such a great content, congrats on your channel!

This looks to die for :0 But so much work::: Bruno plz bring me some lol

I am in awe and even though I hate bananas.

A master class pastry.

bruno i wanna live with you really it's amazing to eat all your recipes :) hehe

with the left over glaze can we freeze it or could we use it for samething else ty

great man!!I like your ispirations.

great work 👍🏻👍🏻 ! best wishes !

agony cycle: Watches it loves it, wants it NOW. Cant do it. Argh, proceeds next movie to satisfy the hunger, becomes actually hungry. Cant seem to stop watching more Bruno Albouze. Still can't do it. Cant buy it.

ohh my godd ! that looks soo goood! ! you should make it for me on my birthday Bruno just sayinnn :p

Instead of banana like ice cream can I make it into a mousse ? And what grade of geletin do you use?

hi can i substitute corn syrup with glucose? thanks

Very very very good, Congratulations!

Will this work with mousse made from egg whites or must one use cream for it?

This man is something else

I made this but I forgot to add gelatine in the mousse 😞 It did turn out good overall 💜

누가 땅콩에 견과류로 굳힌 다크쇼콜라 초코바를 먹기도하죠 바닐라꼬투리 를 첨가하는것은 기본입니다

Wow that looks Amazing , wooooow

if i haven't a gelatin sheet can i use the liquid gelatin ??? andhow much??

I love your desserts. But I cannot find this recipe in your website, please tell me where it is on.

You sir, you`re a food god!I like to think of myself as a decent cook.I only have to watch your video`s and i know i`m only heating up food.But this recipe i`m going to make if it`s the last thing i`ll ever do.

Got a question for you: why do you go for a complicated Glaze instead of going for a Ganach (or a shiny ganach)?

Very impressive. WOW

woaow. Beautiful dessert ^^

I would love to make this for my mother but she is allergic to nuts! Is there any substitute that I can use in the praline instead? Love your channel!