I don't play Bruno's videos around my girlfriend. That voice could moisten any brioche

you deserve SO many more subs than you have! all those other hack cooking channels got nothing on you.....and they all do the same crap. kudos to you for bringing class and sophistication to this niche!

in every video you upload I find myself speechless to describe how amazing and talented you are

Bruno, I like the new format when you talk more "live" and share some of your thoughts, please make more like this. Thank you!

Would you say that puppy was... Pure-Bread?

I watch his videos only to see his reaction at the end! priceless everytime

dans les top 5 de mes desserts favoris, avec le tiramisu, le gâteau basque, la tarte citron, le Trianon.... vous êtes un génie, bravo...

From a fellow chef, your videos are amazing! Every recipe I have tried is perfectly explained and the technique is flawless, real professional chef standard. The end result is always incredible. Thank you Bruno! :) How anyone could dislike your videos is beyond me. Please don't stop making videos!

I used to serve these when I worked as a waiter in a patisserie. You just reminded me of them! Not that I ate whatever the customer left. Never did that ever.

Ça c'est vraiment un pâtissier digne de ce nom. Ces recettes sont des tueries. Non-seulement le visuel de ces réalisations sont splendides mais en plus les ingrédients utilisés sont d une qualité incroyable. C'est dommage que ce ne soit pas expliqué en français. En plus ce monsieur est aussi doué en recettes Salées qu en Sucrées. Je ne pense pas que vous ayez le temps de lire les commentaires, mais au cas où, Sacher que vous avez du talent de dingue et beaucoup de classe cher monsieur.

You're my greatest inspiration to be a better chef :) The skill behind making this is immaculate!!

This is one of my favorite dessert on this planet. Thank you Chef

You are a pleasure to watch Bruno! Thanks for all your hard work putting quality videos like this one together.

You are simply AMAZING! Love your recipes and watching you!!!

Pastry dough likes to relax...just like Grandma. Love this!

love how Bruno always explains the origin of every food he makes! *the more we know*

What is going on? This channel deserves more views. This is a quality channel and Bruno is a real chef with real knowledge. I love EVERYTHING about your videos Bruno.

I am SO EXCITED to make this! I first had tarte tropezienne in Biarritz, France and I immediately fell in love with it. This looks to be the best recipe for tropezienne that I've found; thank you so much!

Bruno is the master! Can't wait to make this.💗

This Guy is awesome, he Just jeeps getting better

I don’t mind admitting I’m rubbish at making cakes, so why am I watching this? Easy I like watching the masterpieces he creates. A marvellous chef.

This is Art done with Love. Thank you to your genius style .

I love that he used orange blossom water, i remember when my parents used to collect the blossoms distille the water, the whole house smelled heavenly good

Hi Bruno! I finally found courage to make this recipe. To my amazement it turned out really well. I couldn't eat the whole thing, so I gave some to my neighbors and now they think I am the best baker in town. I'll never tell them how I did it. :-)

That proofing tip with the boiling water is brilliant! This is what makes you my favourite food channel on KZfaq!

Ok. At this point, Bruno gets his very own playlist in my YT playlists.

WOW!! Chef Bruno, I love your recipes & never miss any of your videos. your cakes & pastries are truly amazing, I wish you could open a shop in Melbourne. keep cooking I'd like to learn more. Thank you. Ciao Ciao

I love your show, Bruno! I learn a lot watching your technique.

OMG! I must make this beautiful work of art. Champagne and Bruno masterpiece will be a dream come true.

i wish if I can give you million likes.

What can I say!!😁😁I have tried some of your recipes...love them all ..definitely the best cooking channel..thank you!!

Comme toujours, vous êtes une bête dans la cuisine, chef. Vraiment, une inspiration. Merci !!!

I love how he always gives a history lesson or where the recipe originated from

Oh! Our sweet Chef Bruno. Thanks so very much for Your cooking and baking secrets.To see this amazing pastry presented to us is wonderful.

Amazing tutorial! Thanks! I know what to bake this weekend! You are sooo special- just like your artwork!

I'm on diet and watch this everyday! C'est la vie.

OMG that looks absolutely fabulous !

I'm going to start narrating myself in the kitchen trying to talk like Chef Bruno. Maybe it'll help my cooking.

Wow, another great recipe, I don't know what to say anymore, because all of your recipes are so fabulous!!! You are such an inspiration for all of us newbies here, and to cook like you one day, it will (I'm saying will because I'm dreaming big, always!) be my dream come true...but if one day I could meet you or even spent an hour picking your brain and cooking with you, now that would really be my ultimate dream! ❤️ You deserve so much more subscribers and recognition, and I know you will one day! 😍 Until then we're always here and we're hardly awaiting for your new videos! P.S. Nice idea for collaboration videos! Much love and positive energy, Tinka from Slovenia! 🤗

amazing ! thank you chef bruno

Bruno, you are a dead set legend!!

Looks so good. I have to give the recipe a try. I actually had tarte tropezienne this summer in St. Tropez. It was amazing.

Thank you so much, chef.

As always Bruno you make it look effortless x

thanks Bruno! you are always amazing!

Thank you, chef Bruno. Toujours un plaisir!

Language, knowledge, voice, he is the G.O.A.T I wish if he train me

I watch these videos just to listen to his voice 😀

Bruno sir u r a fantastic chief in the world u r a my master shief love from Pakistan Karachi liyari

Thank you for this brilliant recipe. Added to my baking list, will try this soon. Liked and subscribed, good video.

Oh my God that looks amazing!! I can almost taste it from here!!! Lol. Thankyou for sharing 😀

I love your channel and what you do! Definetly a chef i would love to work under. also keep up the real deal no one does it like you my man!

Bruno!/j'aime tes videos! Tu es un grand chef ! tous le choses que tu fais sont fantastiques!!

Nice That last job Chief Bruno 😋😋😋😋hhhhhh

Amazing recipe with an equally great back story. Bruno. Thank you for sharing this delicious video. blessings ChefMike.

I like the feeling I get at the end of your videos! Feels like heavens

I think I'm falling in love.....oh yeah, the tarts looks fabulous too!

wow you are amazing! !

professional one.. i admire you sir...

Such talent only comes with great experience and dedication! Bravo❤love your videos and helpful insights

looks amazing!!

Elle a l'air plus légère que notre Tarte Tropézienne originale (ayant grandi dans le golfe de St-Tropez, je connais bien cette pâtisserie :p ) !

TeamFrançais :p jadore vos vidéos Bruno ;)

May I just say that I love your reaction at the very end of the video?

you re the best chef

brilliant!!!! chef....and your reaction at the end...the BEST!!.😁

I get excited when you post!... I can't wait to see what your latest creations are. 💖 from 🇨🇦

EXCELLENT CHEF ! ✌ PS : LA BRIOCHE FEUILLETÉE BIENTÔT ?

That looks delicious!!!

Wow!!! Yummmy!!!! Perfection!

Bruno i missed you - ok i hve decided that for my grandson 5 years old i am gone a make a tropezienne tarte - and where sould i look for a recipe - of course- the best of all Bruno Albouze

Bravo for having now more then 300 thousands registered users! Well deserved but still not reflecting your real value, skills and charming way of tempting us with these delicious creations. Also seems your talent is recognised in your new job, read many elogious comments on your deserts. Ah, and I find you look much much better now then you did in that pictures with BB. Les hommes bonifient souvent avec l âge (quelle injustice lol).

From the Mediterranean Sea in Spain : Maravillosa tarta Sant Tropez

Bruno, it's time for you to go down in pastry history... I challenge you to make a pastry that takes only five ingredients, less than 45 minutes to make, and is HEAVENLY tasting. Something new, so we can name it an Albouze!

that filling is very beautiful

I really hope to find my passion one day, as you have. Thank you for sharing.

Bruno.... you are the king of KZfaq pastry "jungle".... .

wonderful french technique. love it!!

Simply ; The King of His thing.

..also perfect for tomorrow morning with cappuccino...and in the afternoon with a glass of demi-sec champagne..probably perfect in any hour !!

A smear of mandarin confit on the bottom layer before piping on the cream would be cute to try.

Love all your desserts but I really want to see more food preferably French stuff

I love your expression when you taste the cake❤..love it

Hi Bruno! Made some of your recipes which turned out very well (considering I am a guy who never cooked before). I'll try this one coming weekend. And by the way, thank you for sharing your recipes and ideas! Keep it coming, buddy!

I really like your voice!! You stole my heart just by saying 💞💞

and now I must try this...

wow! looks amazing!

dear dear bruno albouze outre le fait de faire de magnifique mets la mise en scène ne l'est pas moins !! vous êtes extra top !! je suis totalement adepte et votre voix si suave votre humour vos muscles mmmmmm tout est so yummi !!!!!!!

Thank you, Chef! I love your channel!

Darling, where have you been all my life?? This was my favorite at a French/Euro bakery I frequented for decades, but theirs benefitted from a little rum. I took it for granted: it was taken out by a large tree in a hurricane. I have looked high and low for the Tropézienne for a decade but I was just met with quizzical looks. But now I have found you both! Liked, subscribed and all the rest.

bravo 10/10 recette en francais svp

Bravo Mr. Bruno! Your always amazed me with ur wonderful recipes😍👍👏God bless u 🙏 what a talent😉

That is a thing of beauty.

I tried the recipe and served it with raspberry compote. It was super delicious! Just a little less orange blossom for me and substitute some of water in simple syrup with orange juice and it would be perfect for my taste. Thanks for the recipe.

Unas de mis metas a corto plazo ... Es, ir a comer de estas delicias y del mejor chef !!

I *never* realized you can pre-cut cake before adding filling to avoid making a mess. This changes everything.

I love your recipes, but I can't help thinking you sound like the narrator in Jane, the Virgin (and I say this as a compliment) ^^

Love ur joke chef albrouze🙋hi from morrocco .and also ur cook❤👍👍👍👍👍

Damn!! That is awesome!!

I just love your last expression....