Entertaining, relevant and easy to follow. As always - wish there were more like you on KZfaq.

I love the passion you show for your recipes. Very well done!

I love how these videos are not unnecessarily long like others, yet still easy to understand.

Amazing technique! This was my favorite childhood dessert, but we cooked the meringue islands over boiling water, and that was too messy. Thank you, Bruno!

Bruno, you literally bring out the best in people! I've never seen such a wholesome comments section on a channel - thank you for doing what you do! :)

me encanta!! his accent makes it soo much better!

ive been waiting for this dessert forever!

I like the baked meringue idea instead of poached. A more dry island to soak up the custard.

Wonderful! Thank you for the demonstration, made it for Easter, everyone loved it

I have been waiting for this recipe. I have had this dessert in Nice and loved it. I can't wait to try your version.

j'ai l'habitude de faire les îles flottantes à la manière de Joël Robuchon avec un caramel coulant et en pochant des quenelles d'oeuf à la neige dans du lait sucré et vanillé mais je trouve votre recette plus simple avec un design plus moderne et travaillé et le coup des pralines pour rajouter du croquant, c'est très innovant et de la cage de caramel durci sur la demi-sphère de meringue c'est sexy, ça rappelle un sein de femme dans de la lingerie en dentelle. bravo chef et merci pour cette recette

Awesome! I’m gonna try this soon! Love all your recipes!

Ouiiiii !!! Merci Chef Bruno !!! Un de mes desserts préférés !! J'ai hâte d'essayer !!!

I dont know why you only had 300k subscriber. you surely deserve more. good luck.

So elegant! This is beautiful! 😍😍😍

Chef Bruno...your great cooking artist🤗😙

Eres mi aliciente en estos momentos chef gracias 🙏💕

I love how in French oeuf a la neige just means egg on snow. But amazing recipe!! I'll try it one day, thanks!

Absolutely the best chef in the world . You are my favorite . I love your channel , I hope you stay at the top always .

Bruno you do a splendid job, thanks for sharing this beautiful recipe!

BRUNO IS THE BOSS!!!!!

splendide chef merci....

I made my New Year resulutions back in January.....watch more much more of Chef MOF Bruno Albouze pastry videos!!!Magnifique!!!

That is beautiful. I hope you give us the recipe for pink praline soon. I have never heard of it, but I am sure it is delicious.

will you demonstrate the making of those pink pralines in your next video?

Ok now that looked amazing... Kinda hungry now lol!!

You're fantastic Bruno I love your recipes 😍

Good Morning Bruno, I need to try and make the Floating Island .... it looks just delicious!

Oh chef u r such a amazing guy... I love your cooking.... Lots of love from India kerala

Hey! more french stuff plz!

Loving the spirit fingers at the end!

thks bruno.... I will try it for sure this recipe.... it is super cool this recipe

Bruno I like your All food racipes. God bless you Allways.

Another big fan here. I was surprised to see a different method to make caramel. He usually used dark or wet. Any idea why he chose corn syrup and powdered sugar. Im presuming the syrup allows more elasticity so it's more forgiving when the sugar is pulled. Opinions?

Wow! At last I found it how to make a meringue in the oven. It's quite easy. And I like your idea that drizzle the caramel at the back of silicone pan. Thank you, Sir😄.

hahaha... he is so awesome... remembering my childhood as well, very similar recipe, my mom added maringe into the chilled creme..

A fantastic looking recipe!

I can't stand when I see u Demonstrating ,u are indeed great.

Des œufs à la neige parfaits, avec la touche de caramel et la petite praline rose qui va avec... bravo Bruno =)

Where can I try this ? Love it ❤️

Caramel nest, so cool! Keep up the good work, Bruno!

Bruno....~ you can easily substitute Burgundy PLUMS (reduced to sauce with the addition of all that sugar) as the brilliant COLORING and delectable FLAVOR of your almonds - yes, rose water might be more delicate, but Burgundy PLUMS are fantastic in flavor and are very rose. Just an idea. I have an orchard, so of all the plums, Burgundy are the deepest in color, albeit RED PLUMS are nice too, the variety used in Chinese sauces. I make MARSHMALLOWS from my Burgundy plums, or from other fruits: apricot, bananas (fabulous!), oranges or lemons, but plums make great candies or meat sauce.

awesome recipe thanks chef Bruno what is pink praline made of?

👍

thank you chef

oh this is a must make thanks Bruno

"you'll see, is pretty awesome." Lol

روعة شيف Bruno تعجبني طريقة عملك و كل شيء تعملوه انت راقي جداً المزيد لك من التألق

Bruno how many days in advance can you bake the meringue and custard?

This guy has a lot of charisma! not ganna lie :L !

amazing chef and entertainer

moi qui aimais bien faire des "oeufs à la neige", MERCI pour les trics (faire des dômes avec la meringue et les filets de caramels ) ! mes prochains seront "artistiques" comme ceux de Bruno Albouze !!

on flotte toujours en regardant vos vidéos, Bruno !

Eccellente!!!! Bravo!!!!

Do you have a praline recipe - of any type - on your site? I need to make some for Passover....

Thank you sir

Wow! delicious. Bruno could you show us a recipe for classic Bordelaise sauce?

TX u chef

surreally sublime!!! :D

what's the difference when you use powdered sugar instead of granulated for the caramel?

wow que rico

Interesting version of the oeufs à la neige/îles flottantes. The recipe I use is to poach the egg whites in the milk and then use the milk for the crème anglaise, filtering the milk of course. Modern versions do cook the whites in the microwave. A bit delicate in order avoiding overcooking! Now I will have to chase for a mould like yours to try this version. Btw, I never understood why the pralines had to be pink. (Furthermore, being Belgian, "pralines" are something totally different.) Maybe crushing those pralines, pink or not, and layering the glas or serving recipient could be an option ... Et merci pour la recette :)

Wooowwww!!!! Lov it😍😍😍😋

😋

Awesome chef

You're killing me, because I am on low carbs diet.

Arrasou. Maravilhoso.

Why add salt to the egg whites for the meringue? I thought salt broke down the proteins in eggs and made them watery. Thanks for another great recipe!

AS USUAL YOU HAVE OUT DONE YOUR SELF CHEERS

👍👍👍👍👍👍👍👍

Nice! Anyways I bought Dalstrong's chef knife yay!

Those pralines look a lot like mexican candy you would get in a cellophan bag on the streets

Bruno, sei il migliore!

love it 😍

Hungarians are a favorite bird known as milk. :D

this looks nice!

Your eyes..and your T shirt ..😄😄..your are dessert man

😍👏

Bruno, you are the best! 😳

😍😍😍

Aaaaaaaaaaaaaaaaaaaaaaaa mon enfance.....

Are you going to do a full video recipe for the praline lyonnaise? Funny you should make them because I was just trying to find a purveyor of these praline in the US!

I don't have an electric whisker can't make meringue recipes 😩

🎉🎉🎉🎉

Amazing 😭😭😭😫😫😫

Thanks for your secret ! Waiting for next

You ate this desert during your childhood?man....

I love himmmmmmmmmmmmm

Bravo Bruno Albouze , all I can say u are the best salute u 10000 % . Thanks for sharing with us and allowing this wonderful privileged to see in action within your kitchen. #TUNUPGOOD #GREAT #REALIEST #BLESSING 🆙🆙🆙🆙👍☺☺😙😙💒🌟🌐👏👏

fucking loved it man.

Hello Chef Bruno, what's the difference between room temp. egg whites and cold egg whites while beating meringue? Thanks!

Salut Bruno, j'ai fait ta recette et j'ai parfume la creme anglaise avec de L'Amaretto... une tuerie !! Est ce que tu donnes des cours de patisserie a San diego ?

Looking for your recipe on your website for Pink Praline but can't seem to find it! I love making candy so this sounds up my alley but sad 😩 cause I can't find it!

Dommage que c’est pas traduit en français

Make one more Brazilian recipe please

My God Bruno!!!!! Xxxxxxxx

Wher is this accent from ??

nice one Bruno!!

Gracius u have vv good hand n fine too

Salut Chef je veux savoir si tu as une recette avec creme diplomate