You're the best! you may not believe this but I started baking after I first watched your videos on youtube; and after two years found myself wanting to wake up each morning and bake! So, at the age of 44 I went on to travel to another country and do a pastry diploma for 6 months! now, I'm back and trying to get into the industry; it is a challenge to say the least but I am determined to make it one day! I owe so much to you for my life changing decision! Thank you Chef!

Hey Bruno! I'm a cook in Germany, I started working 7 years ago and I'm mostly (not only) making desserts and pastries in the my current workplace. Your videos have been such a great inspiration for me in all these years! The techniques you use are really nice to adapt to other recipes or ingredients in my opinion. Thank you so much for sharing your cooking with us! Much love from Germany!

I taught myself to cook when my mother died, seemed important to provide decent meals even at ten years old. My younger brother and sister also learned young. A great binding force.

i work as a chef in vienna and got the oppurtunity to work in the hotel sacher where the cake is from for 2 weeks. its amazing to see that such an old and traditionell cake beeing facelifted and made somewhat modern Great job bruno best regards from vienna

Love you Bruno! I’m a chef over 30 years and I can say for sure that you’re the best on the net! Obrigado!

Your skill, techniques, knowledge, presentation, narration, production values, and choice of recipes are unsurpassed.

This is why I'm a pastry chef. The shear pleasure of producing a thing of beauty. Your my inspiration x

honestly I just clicked on this video to hear him say 'SacherTorte'

This is the kinda cake I can only dream about!! Thanks again for your amazing knowledge Bruno! You’re a star ⭐️

If i say you are the master, is not enough. I learned a lot from you. Keep up the excellent work chef.

I tried Sachertorte in Vienna at the famous Hotel Sacher about 10 years ago. It was a pretty dry cake which didn't live up to the hype at all. Yours looks 10x more delicious. Wish I could try it right now. Xx

Bruno's desserts evoke memories of Snape's potion making skills. Not for mere mortals. I will remember this when I pay lots of money for desserts in France......

I'm a pastry chef from austria, and I love your videos.❤️ I'm curious where you got this recipe from, because in the austrian food codex is an ingredient list for the original sacher cake and it says nothing about almond paste. :/ It's only allowed to be called sacher if it contains eggs, butter, chocolate, flour, salt and other flavorings. Sorry for being a smart aleck at this point though. However, I bet yours tastes definetely better, than the original. :D

I had a Sacher Torte delivered to Canada for my wife’s birthday. It arrived a week early so we had a party anyway. Delicious!

I expect the flavor is outstanding but all that I'm able to judge is how they look, and the eye appeal is PHENOMENAL. Bravo, chef!

Stop it Bruno you're killing me 😆🤤

Ever since seeing your channel, I want to now start making more desserts. I never knew there was so many types, and seemed better tasting and texture than most conventional pies, cakes we get

Why are you so amazing? Because you are Bruno There's only one and only one Bruno Albouze! The best of the bestest forever.. I graduated from culinary school 10 years ago but boy! Will I ever come close to cook and bake like you? Would be a dream come true. Thank you for being in KZfaq

This guy creates food heaven...

I wonder why your professional channel has not yet reached the million worth more Mr bruno

Awesome recipe, one of the best seen so far! Such an exotic accent and voice. Mellifluous and soothing.

Absolutely he is the Master.... No one can get close... Brilliant!

Chef BRUNO.. I am SANDRA DEAN ...FROM ADELAIDE AUSTRALIA... WHO ADORES ALL YOUR RECIOES AND TECHNIQUIES... AMAZING!!

Buenas noches, me encanta como usted explica y su autenticidad, gracias,por compartir de sus conocimientos, execente maestro culinario, Dios continúe bendiciendo su vida y familia. 🙏🙌🙌😋😋

Bruno, what a great adaptation of a tradition. This is a must-try. And, you are correct! That is how I got my start in the culinary world. I was raised on a farm in the south (USA) and my mother and grandmother taught me Southern cooking. Saturday was the day for cake baking and I would help out. Yes, I did get the bowl and beaters to taste the batter. This lead me to culinary arts college and the rest is history. Love your channel!

I didn't have any appreciation nor even any desire to try desserts until watching you Bruno.

Who cares if it is authentic or not. It’s a masterpiece by Bruno Albouze! Can we talk about that amazing mirror glaze though?

What a wonder full inspiration! Did it many times the original way. Will now do it your way. That is so elegant and rich - just wow.

j'aime le regard sur le visage de Bruno quand il goûte ce qu'il a préparé, ce qui me donne l'impression que le gâteau est vraiment très délicieux

My favourite gâteau of all times ♥ thank you Bruno you are magic.. everything you do is extra knock on the wood and God bless you

You're, SERIOUSLY more talented to me than Gordan Ramsey and I LOVE the fact that you're so much better to watch. Because, I can't tolerate it when people are just cursing and using profanity like that is a legitimate language to use. You're, easy on the EARS and EYES!🤣🤣🤣 #SeriouslyLOVEU

Dear Bruno, I can safely say that I transformed from a clueless squid to somewhat semi pro by following your instructions and guide closely. Your recipes I made were: Chocolate tart (Easy, smooth and delicious! Simple execution...) Opera cake (It's world class ... just buy the Masterclass) Gateau Russe (Sabayon praline buttercream combined with Italian meringue, paired with the dacquoise, is out of this world! 🔥) Pairs Brest (hazelnut praline mousseline is insane. Pro tip: if you're gonna serve 1 big ring of Paris Brest, make at least 3 rings! Because at least 2 will end up in your stomach...) Gateau Basque (the dark rum was a fantastic touch to the pastry cream...the basque batter smell like heaven in my apartment) Chocolate Basque (Brownie - like cake filled with the best chocolate pastry cream...has been my go-to chocolate custard since) Chocolate Royal (Exotic entremet with just 4 components, dacquoise, chocolate crunch, chocolate mousse and the glaze) Cara Damia (warning⚠️: Dulce De Leche chocolate mousse is dangerously addictive! ☠️) Babka Coconut Macaroon pie (coconut fanatics...stop what you're doing and go make this) Lisbon chocolate cake (Brownie base was light and flavourful...cream anglaise style mousse was heavenly) Lemon meringue pie Stromboli Tart (note to self: stop eating the gianduja ganache!) Millefeuille Napoleon Cinnamon rolls (Best cinnamon filling ever...so much flavour with less sugar. You'll probably want to spread it on bread and eat but don't...finish making the brioche!) Healthy Nutella spread ( it lasts in refrigerator for 10 days...but it'll be gone in half a day. And...Not so healthy if you're gonna eat the whole thing in a day 😂) In summary: Bruno is God-Like Taste is definitely high tier Practice on techniques Learn the principals Best way to make mousse: Pate A bombe & creme anglaise!

It doesn't get better than that Sachertorte. Sublime perfection.

J'ai découvert ses vidéos depuis une semaines vraiment super y'a rien à redire... Super travaille... Je suis un jeune cuisinier pas loin de la rotonde avec malheureusement un chef sans créativité et qui ne cherche pas à nous apprendre ou nous faire découvrir quoique ce soit.... Merci pour l'évasion.

Chocolate😭❤ I'm not a cook. But if I had complete kitchen tools like you, I'd never stop cooking 😣 Your videos always make my days ❤💯

I have watched many videos but your twist of adding mousse is great,also the mousse recipe is fantastic

This is one of the first Bruno recipes I think I can make!

I bought organic almonds from California and it’s really not difficult to blanch then pop them out of their skins..let dry out a few days, then blend to make homemade almond paste..best ever!

Bruno...😱😱😱 YOU ARE JUST AMAZING!!!👌👌👌 NO ONE DOES IT LIKE YOU... TOP CLASS ..BRUNO😘 ITS WHAT I LOVE.. I MAKE MY MAZIPAN TOO FOR MY CHRISTMAS CAKE...AND DONT USE FLOUR...ONLY ALMOND MARZIPAN...ITS BEAUTIFUL AND MOIST...LIKE MY CLEVER MUM USED TO MAKE... THAT IS WHY I LOVE❤❤❤😋😋 YOUR RECIPES👏👏👏👌🏆❤ THANK YOU SO MUCH CHEF BRUNO

As soon as the recipe for this is posted, I'm making it!

Faut que j'arrête de regarder tes recettes, je prends 1 kg à chaque vidéo ! 👏 Tip top

You are extremely gifted chef. I have an aversion when traditional recipes are altered from the original and the name referenced to this new unrecognizable creation is from the original. It would be like taking pear Helene and using pistachio ice cream. Innovation is what makes the world go round but give them their own identity .

Sir, I feel guilty watch your videos sometime😭 because I feel like attending a culinary class without paying a fees😜😂 thanks for your elegant desserts recipes.

Merci Beaucoup Chef Bruno pour le « Sachertorte » Bravo !!!

First time I’ve ever seen that chocolate glaze done that way ! You learn something new every day :)

My sister and I have a cake-off for each other's birthdays, this year I made a blackberry mousse bullseye cake with black tea chiffon and dark chocolate mirroir glaze. Even made chocolate leaves and sugared blackberries for garnish! SacherTorte might be a candidate for next year!

You're the best Bruno! Thank you for always sharing your passion for food!

bruno.... bruno..... each one of your videos is a work of art

I want to be fed this cake every day for the rest of my life 🤤

Such precision. Love seeing you at work.

"sascher torte" Very impressive french bruno

he is bob Ross of the culinary world. I would listen to this to fall asleep!

Thanks for your recipe. You saved my life for Tuesday's deserts!!!

Sono specializzata in cucina e pasticceria vegana ma guardo con piacere i tuoi video!! Sono molto belli i dolci e ben fatti i video che fai. Complimenti!!!

If anybody deserves a million subscribers. It’s this guy.

Hey Bruno! Can you do more cookie videos? I looove the already existing recipes, I make them weekly and I would love to add more variety. I tried doing tahini and walnut version but didn't work texture-wise. Also, your mushroom hazelnut stuffing is a staple whenever I make anything with meat or chicken! Would love to have a different option like that as well! Much love from Istanbul xx

his videos helps me overcome my alcoholism

Many years ago I visited the Hotel Sacher in Vienna to have a piece of the original Sachertorte. It was OK of course, but not mindblowing. Your recipe has little to do with the original to be honest. I think your recipe is a lot better. I can see that without even having tried it. Maybe they should start making it like this in Vienna (though I think they'd rather die than change anything). Your prononciation of 'Sacher' is not correct, but very charming.

Everything looks perfect

Sehr interesante version von Sachertorte!

Wow, I didn't realise making Sachertort was so challenging.

A true thinking man's torte.

Sacher "the cornerstone of the all around the world cakes!

alors là !!! un jour de fête pour LE Sachertorte sur le calendrier US, j'en reviens pas !!! le 5 déc..; je m'en rapplerai et essaierai d'en faire un (en France il se fait rare, plus rare que "la forêt Noire" (dont j'ai vu une rectte chez Bruno Albouze , super !) bon, je n'ai jamais essayé l'original en Autriche, mais celui de Bruno, si sophistiqué a l'air de remporter la palme d'or de touts les Sachertorte du monde !

bruno : isn't it magical ? me gazing into the screen : it is magical *-*

One of my favorites

SachrrrrTorth.... I love his pronounciation!!!!

افضل شيف حلويات في العالم .

Will try to make it as soon as my freezer isn't crammed with ice-cream.

""Mmmmm....wow!"...I felt that. I need to make this.😋 Thank you Bruno.

My keyboard may break down soon because I'm salivating all over it, but before it does, can I come over to you and try some of that cake?

I think Bruno's "Sasher" torte is infinitely better than the over-hyped "Sacher Torte."

I bought myself the famous Sachertorte from a supposed european bakery, because i've heard it's a hungarian dessert and i'm from eastern europe myself, well I paid a lot of money for one piece and It was stale and old, no good. We have a lot of our recipes from the hungarians. You have some quite fancy kitchen tools. I bet a lot of them are from europa. You don't find these tools in reg. stores and the gelatin sheets, they are not found in the U.S.

Come on, chocolate mousse in the Sachertorte, Mr. Sacher rotates in his grave! Stay true Bruno, greetings from VIENNA, the home of the Sacher Torte.

I’ll definitely try it. Love your recipes Bruno! Love from UK

It’s December 5th… made one. Thanks for the recipe.

Bruno your voice is fantastic but you should shoot an asmr video for more subscribers. I just dont accept it when Cooking tree has 2 million subscribers and you have 630k.

Looks delicious!!! I definitely think I'm gonna go with a raspberry jam over apricot though...

Amazing almond paste the 12th secret of life

Bruno always you're the best chef in the world bravo!!! :-)

That looks awesome

The REAL real deal ! As always its superb

Perfect, watching this while fasting 😭

I'm just glad I subscribed ❤ much love from South Africa Can't wait to learn a lot from you👏

Really amazing work

bravo Bruno une très belle recette et une très belle réalisation ... ça donne envie . T'es toujours le meilleur pour moi.

MY LORD THIS LOOKS GOOD

Please subtitles in spanish. Great job. Thanks Bruno.

Correction:Sabayon:eggs and sugar cooked in water bath until fluffy Egg yolks and cooked syrup is pate a bomb.

OMG you're such a professional Bruno!!! I really like you and your recipes :)

Ce gâteau me fait saliver

You are such an inspiration! I just need to find a replacement for sugar since I can't eat that anymore.

Love your videos man but why is the stand mixer is dirty?

Bruno, you are the real deal!

Umm...this looks amazingly delicious

Awesome! Great tutorial.

Sublime

gotta make this one

thanks to God i found you on the youtube channel

The original recipe is kept secret so every Sacher Torte made outside the Sacher company is a variation on the theme and your proposal is certainly one of the top notch kind based on the ingredients you are using, your technique and your experience. Gosh when you pour the chocolate glaze on top of the cake, i melted! So, I will have a piece with Schlagoberst (whipped cream) and “ein kleiner Schwarzer”, ie a ristretto. Plus of course I would like an orchestra playing some Wiener Walzer. That’s the least I expect at Bruno’s Pâtisserie and Tea Room! Chef when do you open?