I just finished making this recipe. They are not only beautiful, but also delicious. I made collars (or pastry forms) using folded aluminum foil, that worked very well. Excellent recipe, excellent instructions....I am a huge fan. Thank you chef!

I should know better than watch these videos late at night. The hunger, it does not abate.

This guy should do the voiceover for safety briefings on Air France flights.

I want that voice in my GPS!

This is by far, the best French pastry I ever tasted. A reason by itself to go to Bretagne or visit Larnicol in Paris. The salted caramel...OMG

This guy is the Arnold Schwarzenegger of baking!

Such an excellent video. I love when people aren't afraid to give the full breakdown for high skill cap recipes and trust their audience.

I have a day off tomorrow and I'm spending the whole day lovingly slaving over this pastry! Wish me luck!!

i absolutely love this channel. the recipes are all so wild, and this gentleman's charisma and sense of drama never fails to entertain

The way Bruno expertly handles that dough changed my LIFE

I had these in a French bakery in Charlottesville Virginia. I didn’t hear what she said they were clearly. I have been looking for them since. This is simply the best pastry I ever had. Ever. I’m glad I found this recipe.

Oh my goodness, I can listen to your voice all day. Amazing recipes on your channel but your voice is what gets me every time.

perfection again (and again and again)

Que delicia! 😍 🥰 😋

this is to me...the most tempting, delicious sweet pastry delicacy. You just 'meltdown" when eating this Kouign Amann. crispy caramelized, slightly chewy edges, the mouthfeel,!! Then it's very buttery and one tastes the butter flavor that comes out so incredibly. If rightly baked and all over caramelized, this is the one I would choose in any of the top french pastry shops. I just cannot resist. Our French village Baker in Hongkong makes them every Saturday and Sunday morning. And I just have to go there to "secure" this most divine edible morsel of food. . But since I try your recipe I also make them once a while at home. Bruno . just fantastic and like your video instructions. the dough part is not so easy, but then it is worthwhile the effort...the excitement to make something so delicious at home. Kouign ...I urge all to try this out. it's out of this world!

wow. One of my favourite breakfast treats. I had no idea the amount of work that went into making them. I'll treasure them even more. thank you.

Chef you are amaizing, I am a student of Gastrnomy in Brazil and I am really impressed by the narrative voice. I didn´t decide if I liked better the recipe or this hollywoodian velvet voice! Congrats

Everything Bruno does is sheer perfection. Best chef on KZfaq, hands down.

Looks outstanding, your videos are calming to watch, love them. Thanks Bruno

This is definitely a task I would outsource to my local baker. Wow. What a lot of energy this process takes!

An absolutely amazing pastry. I spent a lot of summers in Esquibien growing up and I loved eating Kouign-amann. And all the other food as well for that matter! Edit: My craving got so bad I have now tried making it myself. Your recipe was amazing and I nearly ate myself to death haha!

1:57 that made my day! :D

OMG!!! I can taste that caramelized, buttery, crispy pastry!!! Will make these again soon. Thank you for another Amazing Recipe!! ❤️❤️

Made these today and they are fantastic! This recipe is added to my Tested and approved recipes playlist.

Spank that dough, Bruno! SPANK IT HARD, AND GREASE THAT RING BABY!

This man just went through a lot of trouble making a gorgeous pastry and is receiving no respect in the comment section. I apologize to you Mr. Albouze for my - probably - fellow Americans' prurient and immature comments. I don't get it. Now back to the important stuff; I've had a few pastries that had this sugary, crunchy texture and I loved them. Thank you so much for sharing this process. I want to try making these someday.

Thanks to you i learned to make french croissants, thank you very much.. Tu es le meilleur..

I made this and it was excellent! Thank you! It was the most difficult pastry that I ever tried to make, but Bruno takes the stress out of it and makes it seem so easy! I doubled the recipe and froze half after I rolled it. Both batches baked perfectly!

This dude got me inspired to make these and I got them right my second try the only reason I didn’t get it right the first time was because I fell asleep while rising my dough and it became sour they were definitely the best pastry I’ve ever had

comme toujours c'est magnifique ! ♡♡♡

Chef Bruno's acting is amazing! That face he makes always got me! Thanks for sharing that recipe, I totally love Kouign-Amann :) merci merci

How I love this pastry!!! Perfect with black coffee.

His voice makes me moister than the dough.

whoah , what a lot of work ! but I'm pretty sure it will taste absolutely amazing Thank you

The bakery by my house just started selling these and they are worth every penny! The crispiness of the caramelized sugar makes it so amazing... I just have to brush my teeth right after I eat it. :)

Wow 😮 you make me happy and 😋 hungry Looks delicious thank you for sharing 👍🏻👍🏻

Such a beautiful pastry. Almost too lovely to eat. *tear*

gahh! I wanted to hear you bite it and see how crunchy it is!!

Thank you for sharing your recipe!! You make it possible for everyone to enjoy your creations

I grew up in france and remember being in love with them, still my favourite pastry ever. I think I'm gonna have to brave it and give baking a shot!

Tasted these made fresh in Locronan. Omg was a dream.

I think I need my insulin shot just from watching this video. They look lovely and delicious!

Beautiful pastry!!! love it! thank you for sharing Chef Bruno!

Thank you for sharing. I'm going to be trying these for Christmas.

don't ever change,love your vids! :) Hola from Puerto Rico again

I tried this recipe early, and I just want to say "IT'S very very very delicious!!!!!!!" Can't stop eating them

Thank you for the recipe and the technique!

This man is an amazing artist.... The finished product looks amazing

what a way of talking x)

For those who don't know it, this thing is deadly in every sense of the word. Basically sugar and butter put together. France has birthed a lot of unhealthy recipes, but this one tops them all. Delicious, though ;-)

This is one of my favourite. Thank you for the recipe, yummy

La mejor receta!!! Gracias, me salió fantástica!!!

Strange my wife wants me to speak French in a deep voice when in bed.

Just thought of an idea, when re-watching this awesome video months later. Instead of buttering the entire Silpat, why not put your molds on the Silpat and butter the whole inside the mold, including the bottom. Then remove the ring and spread sugar onto the mat. The sugar sticks to the circle shapes but not the entire Silpat, so you waste(and have to clean) less.

Incredible recipe and technique. Thank you

Thank you so much Chef!Exhilarating!

Is it only me or his accent is seriously sexy it's almost a crime?

I am torn between this one and Chef John’s @ Food Wishes.🤔 Guess I’ll have to try them both.😂

When I was 16 I had these from a small bakery in a French fortress city I can't remember the name of. I've been looking for a recipe ever since and I'm so glad it's fairly simple.

I was just watching this now and your production quality was incredible already in 2016! So good, off to making some Kouign-Amann.

Hello Chef, would you do the recipe of Sables Bretons (palets bretons)?

The round ones are superior in texture to the traditional folded ones. Whenever I make these I make at least 40 pieces and will only shape 5 or 6 of them in the traditional way because like me, everyone that tries the round ones find the texture to be much more interesting with the larger amount of soft center.

I found you a few weeks ago. Your style is what I would like to be. I cook and I try my best with the tools I have, close to zero and, with the difficulties to find groceries in the country where I live at the moment. YOU ARE THE BEST EVER.

That looks AMAZING! 😍

1:57 when you hug your dog but you remember hugs give dogs anxiety

Quick, my husband just walked in the room.... can you do this with gluten free dough? ...I’ll be back. 😘

Thanks for sharing your receipe. I love your cooking show! I love the way you cook.

es extraordinario ..gracias chef

"It's a prrfect Euro pisstry" LOL :)

Your hand is d key( quote by my mom)

Bruno, you're the man! Love your videos and watching your technique!

Simplistic, buttery goodness. I make something similar but didn't know its origin. Thanks for sharing!

listening to your voice at 1.5 speed sounds so epic XD

Whew ! I need to smoke a cigarette and lay down after that.

I'm going to make Palmiers tomorrow. I found this video immensely helpful, thank you.

My mouth waters just looking at the video!! It is indeed an amazing pastry.

I'm Breton, and for real... your kouign amann looks delicious. Maybe you forgive some extra butter and sugar... they looks a bit dry 😋

kouign=coin, amann=beurre. la recette c'est une pâte à pain que tu laisse reposer toute la nuit, le lendemain tu l'étale en carré, tu mets le beurre et le sucre dedans, tu plie les coins vers le centre (d'où le nom de "coin au beurre"). tu laisse reposer au frais 40min, tu étale et plis 4 fois (avec les repos) et tu cuis. kenavo

Perfection, it's the only word can describe your techniques. One more subscriber for sure.

Sounds and looks amazing. You are a marvel, Bruno! Thanks a million--love your bombastic style; never change it, please.

2:00 lmaffo

If Hannibal Lecter was a master chef his name would be Bruno

he really makes everything that he does look like a piece of art!i sure hope that i would have the chance to eat his creation before I die

Its awesome, thank you.

Hahaha as a french i find is accent a little bit ridiculous so reading all those comments about it being sexy is just too funny

I feel like Im too young to watch this

wow you make it super easy - thank you so much

you are simply amazing, i love your recipes and videos and personality...just everything

“Caramelize the bottom your pastry”..... idk man... this is... uncomfortable...

Masterful! Thank you!

We all need to let Cody Ko know about this channel! It's amazing!

Thank you! Just trolling around the baking videos and saw this. Always wanted to make these, but never had time before. Now is the time. I much prefer the rolled buns. Can't wait to peel those flaky layers!

Chef, I love cooking... and your my food icon ! I'm from Philippines.

this must be the best/hardest dough recipe to make, cant wait to try it out

Is it weird that I'll be going about my day, then I'll suddenly think about this video, so I'll come watch it and salivate over these gorgeous pastries for a couple of minutes before going about the rest of my day? Sorry if that doesn't make sense. It's midnight here and all I can think about is sinking my teeth into these beauties.

These look so delicious.

i can listen to your recipes. all night long!!!!!! please tell me more!!!!!!!!!

My favorite of your recipes!

Wow!!! Weldone 😍. You are magician! I wish you great success!

This looks soooo good.