You should have your own book. Thanks for this video!

You are the best pastry chef in the world to me Bruno. I work in a 5 star hotel that holds over 2600 guests, and recently showed all your videos to the head pastry chef when he asked me for some ideas for new deserts we could serve. After watching your videos, he decided that they all required too much skill to for our team to pull off.

I'm currently majoring in Culinary Arts to become a Pastry Chef and out of many chefs on KZfaq, you're the only one that doesn't cut corners and actually has amazing knife skills and thoroughly goes through each step with such high quality. :)

I made these and all my friends absolutely loved them, they are really something special, thank you.

Your skills are on very high level Bruno the good chef can see it just how you are standing infront of cutting board. Still when i'm making eclairs (Lyon) I remeber of you. I wish you more popularity around all world.

I feel selfish that the world isn’t seeming to discover your prowess ~ kind of wanting you to be our amazing secret. And, yet, I’m confident you’ll “remember us when” your exposure explodes and you are everyone’s favorite chef! We treasure you Bruno!

Can't wait the BRUNO'S KITCHEN book.I am going to buy it from Turkey.

Absolutely amazing Bruno. You transform the simplest recipes into masterful works of art.

That's insane! I have been searching a perfect recipe of eclairs for days and that is like a magic!!! Thank you!

I stumbled upon Cédrics book by pure luck, and I was very happy to start honing my skills when it comes to baking. But looking through it I felt a bit discouraged since the recipes were far to complicated for me. But after finding your videos and following your instructions I quickly gained the confidence to try more patisseries from the book! Needless to say I'm extremely grateful for every single video you've posted. And I do hope to see more of your interpretations of similar fruit focused dishes!

I made a lesser version of this, with grapefruit instead of yuzu and citric caviar, they tasted so good, I can’t imagine how delicious could be if I used the original ingredients

Bruno, I was having a really bad day today. I can't even cook, but your videos are so oddly comforting, haha. Thanks for all you do!

🤝a calm, soothing voice is like a ray of sunshine that removes fog, cloudy clouds,👍🏻7 k like👍🏻 ,when my Mother lived, she pampered me, ecler is my favorite,yummy yammy yam yam yummy yam yam

I was a professional symphony brass Principal..I am now disabled from that, am curious about your transition from pro kitchen or catering to this KZfaq life. We appreciate your professional experience, but I’m betting you are enjoying just cooking what you want when you want. I miss the satisfaction of being tested to my limit every time I would play with my colleagues, but, now that I don’t play I enjoy the lack of stress from that. Now I cook croissants and many other things..your recipe and the Weekend Bakers’ croissant recipe are my favorites. Recipes I hope you do..raviolis from scratch w different fillings, more layered cakes, minestrone soup (I make one with plenty of greens like chard, dinosaur kale or spinach, and cabbage..the secret to soupy flavor I’m sure are the plenty of greens, and pancetta of course, lots of different ingredients and several kinds of beans, White, red, garbanzo, good stock, yellow potatoes, small pastas, zucchini, onions, garlic, Sauvignon blanc..mushrooms, etc etc etc..million ingredient minestrone..!)

Hi .Bruno it's fantastic my favorite eclairs.you are the best chef in the world. I'm from Greece .Today celebrate my daughter.thank you very much for this video.

Du grand et long travail pour une pâtisserie qui a l'air très réussie et disparait en un éclair, bravo chef.

When you are cooking it’s like you’re telling a story! It’s so fun to watch 😊

Beautiful eclairs! Love your recipes, hope you keep posting videos for a long time!!

Today is my birthday. A very nice gift Chef Albouze. Merci!

The Finger Limes have arrived, the Yuzu juice is in the fridge......and my lemons have been poaching for 3+ months now!!!!!! I am prepared to make these lemon eclairs! It's ON!!!!

Pure genius. Once again, pastry-making at the very highest level. Only thing is, days of work for these beautiful creations, but they would be gone in a few seconds.

I’m living for this ! I wish I had all the tools to make this desert

You are a Talented Chef ! From morocco i say please wish me the best to be in future a good chef too 🍽

now you brought éclaires to a totally new level :O

Your charisma, and funny subring, laughter😁, just chained and of course your recipes are great, good luck!👌💪👍

You have amazing technique! Very high level cooking! I love your recipes.

No doubts about your talents, Bruno.. But what amazes me more is your creativity, how simple things, like éclair I guess, turns out to be very full of possibilities ☺️.. Thanks for taking the time to show us some of your skills and creations..

Omg! I die! I love lemon! And the video! So funny and clever! You never disappoint 🥰😆👍😎

Be still my beating heart!!!! I am making these this weekend. Thank you so much.

Whaaaaat , this is genius , the degree of technique that went into that eclair . I would pay a rediculous amount of money to taste it .

Good gosh! I'm starving and I had to watch you make this! Looks off the chart good and I'm sure it is,,

Chef Bruno, I wish you great and excellent health and a jolly life so you can keep it up this amazing work. I’ve learned so much from your videos. Thank you so much for sharing.

I wonder if you could make some of those desserts and sell them as well. They look amazing. Your a reason why I'm in culinary school now. You make it look so easy.

Bruno, you are an artist, not just a chef, but bad for me, I don't live close to where you are, so what should I do? Do you do delivery to Florida lol?!

absolutely amazing, je confirme, jamais vu une telle recette d'éclairs !! - frustrant de pas les goûter !-

esthétiquement trop beau et ça a l'air super bon merci pour le partage,j'adore vos recettes. 👍

Fantastic! You help me a lot with your recipes!

Awesome, thank you so much for the recipe!

Personne de votre niveau sur le youtube francophone!

These are fabulous 😍 oh my gosh I know those would taste amazing

BRUNO IS THE BEST CHEF IN THE WORLD!

is best éclair 😍😍 10/10

Your eclairs look amazing!!

Omg why do I love everything about this

This guy is the fucking Alpha and Omega of cooking.

In love with this recipe!

Oh thank you so cool and I love that the eclair looks so achievable but so refined. I've tried algae before with little success its different to gelatin. Is you big mixer a kenwood? And your stick blender I don't know. Love to know dome of your equipment and why you have chosen them. But hey not matter what make my day with more cooking Bruno. I say I'm off to bed to watch porn in the kitchen. Very confused looks. Oh that was the thing we might have great butter lamb beef but your lemons so juice and kind of sweet looking. Anyway have a great day and keep bring the ninja in the kitchen

Hi! Bruno absully in this moment I am doing your Madeleine recipe! And I love this. Thank you =)

Wow you’re super awesome😍😍👍🏻🔝🔝🔝🔝

just a note here that yuzu fruit is generally unavailable outside of Japan and China can get the juice but it's ridiculously expensive so can we sub say clementine juice or pink grapefruit juice?

I think after making the eclairs, a lemon curd filling would be all you'd need to make it taste fantastic. Maybe mix in a few fresh blueberries or raspberries also.

I am excited to order one of the eclair cooking Mats!

Wow awesome delicious sweet lemon eclair recipe

World class as always, hopefully one day you will open a Luxe Bakery in Europe/ US

Hi Bruno happy to see you buddy I love your videos just made me happy 😊 go on 👍❤️

What difference beaten eggs and not beaten eggs can make chef !

This looks amazing! If i didn't live in a dormitory I would definitely try it. I was wondering if you could also have a try in making Sacher cake? The recipes I found where somehow never similar to the one they sell in vienna and I dont know if there is a hidden trick to it

You are fantastic, thanks chef!

Une tuerie !!! J'en ai l'eau à la bouche !!!

You did it again Bruno, amazing work!

These look stunning and I can't wait to try making them. May I ask what brand of stainless steel pans you use? They're beautiful.

Im drooling so much that i can water my plants😌😌😌

Wow chef these looks beautiful!

OMG Looks so awesome!!🤤

amazing video . i need to try this at home !

My favorite pastry of all time..

Beautiful desserts you are amazing 😉

Thank you so much for the recipe! And how much does 8.5 tablespoons of butter weigh in ?

U r amazing...ur voice is everything 😋

They should call you bruno mars because your recipes are out of this world

Geezzz', just as I focus on looking at that yumminess, then a flying object on my face 😅😂🤣

Lovely recipe. Can you make other flavors as well?? Like pistachio and strawberry!

Dude. You're killing it

Looks awesome!!❤️

Love this channel.

Alain ducasse should be proud of you, your personality Is awesome, cheers from Italy

I love your sense of humor 😂😍

that intro was a work of art

You look at his recipes... Then run away crying. *I am not worthy Albouze Sama*

1. I love the way you edited this video. 2. You look more tan these days.

I'm preparing confit to try these tomorrow. Does freezing the eclairs make the pastry soft?

could i get the same consistency of the dough without conventional flour, maybe with apricot kernel paste or almond flour?

Fait par un Pro pour les Pros. C'est propre.

This is amazing!

素敵❗日本から応援してます

Omg I love your video and you have the best voice too.

Fantastic Bruno thanks for this video

شكرا جزيلا اريد الوصفه مفصله بمقادير واضحه

SVP. La traduction en français.. Top recettes.👍

you can succeed without the right tools, it's just harder

Cedric Grolet’s patisserie is at about 1 hour from my home; I would prefer it was Bruno’s ! Always delighted to see a new video !

Hi Bruno..a good friend recommended your channel and now I'm addicted! You have amazing recipes (and are funny as well). Would you come bake for me? Lol😁

Trop de citron tue le citron !!! Sinon j'adore ce que vous faites 👏

Bravo chef👍👏!!

Another work of art

Does the choux pastry become soft of you freeze it?

Just love the way this guy talks!!! Hes hilarious! And clearly has some mad skills!!!

Just bought the baking mats you suggested and want to try this recipe over the weekend. One question, what is the reason for baking differences. In this recipe, you bake at one straight temp throughout while for pate a choux recipe, you start at higher temp and reduce after 5 min. Will it give me same results?

What presentation bravo!

Love eclairs. How can I get the actual recipe with measurements