Enter your query, example: how not cry when slicing onion or how to enter an Free Italian Sex Webcams?
Home » Video » ...

Chocolate souffle real simple Videos

Soufflé Avocat Chocolat – Bruno Albouze – THE REAL DEAL

Version Française. Apprendre et réaliser cette recette facile et délicieuse; le soufflé avocat chocolat et cuit dans sa coque! Une superbe recette inspiré du grand ...

User Comments

https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=64
turtlepowersf commented on 06 Apr 2016
wow what a unique recipe. I would also like to say that I'm a regular watcher, but if you speak strictly French from now on I'll be sad :-(
https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=64
turtlepowersf commented on 06 Apr 2016
oops I didn't see you uploaded an English version yesterday. sorry! ...disregard
https://lh5.googleusercontent.com/-3JuWAHetxjc/AAAAAAAAAAI/AAAAAAAAAA4/rjlrzsR60rM/photo.jpg?sz=64
Magdiel Ramos commented on 06 Apr 2016
Please make chocolate bonbons
https://lh5.googleusercontent.com/-ZqQZgnLEdyQ/AAAAAAAAAAI/AAAAAAAAABM/y1igydhreEQ/photo.jpg?sz=64
Pierce The Potato commented on 12 Apr 2016
None of him with bonbons yet, but you can see his salted caramel recipe.
https://lh6.googleusercontent.com/-g_exSixxNxM/AAAAAAAAAAI/AAAAAAAAABY/a3-2gT4mzM8/photo.jpg?sz=64
Anosick Sagittarius commented on 06 Apr 2016
Why not in English :(((((
https://lh6.googleusercontent.com/-g_exSixxNxM/AAAAAAAAAAI/AAAAAAAAABY/a3-2gT4mzM8/photo.jpg?sz=64
Anosick Sagittarius commented on 06 Apr 2016
+bryan nguyen thanks bro :)
https://lh6.googleusercontent.com/-n46V5AuPJQk/AAAAAAAAAAI/AAAAAAAAADk/z8UKcLBSZAU/photo.jpg?sz=64
bryan n commented on 06 Apr 2016
+Anosick Sagittarius he uploaded the english version a day or two ago, look in his video library

iheartbri| Sephora Bright Future Gel Serum Concealer Review

Hey Loves, Since we are back to regular programming I am here to review the Sephora Bright Future Gel Serum Concealer. I hope you guys enjoy the review, ...

User Comments

https://lh4.googleusercontent.com/-JweZfu7ORbo/AAAAAAAAAAI/AAAAAAAANI8/JXaw4cvqk4M/photo.jpg?sz=64
Morena Azucar commented on 06 Nov 2015
Thank you for the comparison I am already using the LA so I will stick with it... Thank you for sharing enjoy your weekend
https://lh6.googleusercontent.com/-56JIiqwAaK0/AAAAAAAAAAI/AAAAAAAAALQ/3Z8429kZZIw/photo.jpg?sz=64
iHeartBri commented on 07 Nov 2015
+Morena Azucar Yeah I have tried but nothing is really beating LA girl. affordable and effective

Asparagus Puff Pastry w/ Hollandaise Sauce – Bruno Albouze – THE REAL DEAL

Here is an elegant and delicious vegetarian entree served with a creamy asparagus sauce and the traditional Hollandaise sauce. Learn how to make the perfect ...

User Comments

https://lh6.googleusercontent.com/-E7CGSIIiOCc/AAAAAAAAAAI/AAAAAAAAAjM/Q7x96nhfqxU/photo.jpg?sz=64
Yulia Bachvarova commented on 15 Apr 2016
Chef, as usual I am stunned while watching your amazing videos. Here is a question - in Germany the season of the white asparagus comes in few weeks and I am wondering, whether this recipe could be prepared with them instead of green ones? Thank you
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 17 Apr 2016
+Yulia Bachvarova all of them :)
https://lh6.googleusercontent.com/-4UsRHuilZck/AAAAAAAAAAI/AAAAAAAAANw/yVq-ODVeLZQ/photo.jpg?sz=64
SchneiderMan commented on 12 Apr 2016
And people say American food is fatty lol
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 12 Apr 2016
+SchneiderMan it is all about portion size and the ingredients used
https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=64
avalon449 commented on 12 Apr 2016
Ok so why does a trained French pastry chef and chef extraordinaire use a pocket knife??? I've seen it before in other videos but never asked.
https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=64
avalon449 commented on 12 Apr 2016
+Bruno Albouze I think it's cool, just wondering the back story.
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 12 Apr 2016
+avalon449 because I like it ;)
https://lh6.googleusercontent.com/-It96KTdHU-k/AAAAAAAAAAI/AAAAAAAAAJ4/U_i2iM1T46E/photo.jpg?sz=64
Araks Stepanyan commented on 12 Apr 2016
Hi Bruno, thanks for excellent recipe (as always)!! What is the knife you are using for trimming the asparagus?
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 12 Apr 2016
+Araks Stepanyan Hi Araks, well it's an artisanal French Laguiole knife.. very cool :)
https://lh4.googleusercontent.com/-7CdbLre4_Uc/AAAAAAAAAAI/AAAAAAAAACU/iz74OHbBOos/photo.jpg?sz=64
Katalina J commented on 12 Apr 2016
Everytime I watch you cook, you make me want to cook right away. Thank you! Question - what is the difference between puff pastry dough and croissant dough? Is it just the type of flour only or whether you rise it or not? I want to make the best Palmier from my children but have not got the key elements yet! Tips?
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 12 Apr 2016
+Katalina J As the recipe says; puff pastry must be worked under 70ºF (21ºC); the cooler the better. The sugar is added at the final stage. Then it must rest overnight in the refrigerator before being cut out and baked.
https://lh4.googleusercontent.com/-7CdbLre4_Uc/AAAAAAAAAAI/AAAAAAAAACU/iz74OHbBOos/photo.jpg?sz=64
Katalina J commented on 12 Apr 2016
+Bruno Albouze What will be the best temperature to use your inverted puff pastry for Palmier and for how long? Should it go from soft dough with sugar to oven or refrigerate with sugar and bake when dough is very chilled? Thank you so much for your kind reply.
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 12 Apr 2016
+Katalina J croissant dough has yeast in it. Kinda same principle but a complete different story.. Palmiers are made with puff pastry in which sugar is incorporated into the 2 last foldings.
https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=64
ladyminolia commented on 12 Apr 2016
Bruno I love your channel but I begin to miss the funny stuff you made in your older videos
https://lh6.googleusercontent.com/-J8crLf229EU/AAAAAAAAAAI/AAAAAAAAABI/XtFjx6QASRw/photo.jpg?sz=64
CatherineBee commented on 12 Apr 2016
I agree! miss that too
https://lh4.googleusercontent.com/-uvxkJ72DC1s/AAAAAAAAAAI/AAAAAAAAABI/_FIvjRiZy4o/photo.jpg?sz=64
calahan59 commented on 11 Apr 2016
en hommage à notre président ... ou pas !
https://lh4.googleusercontent.com/-uvxkJ72DC1s/AAAAAAAAAAI/AAAAAAAAABI/_FIvjRiZy4o/photo.jpg?sz=64
calahan59 commented on 12 Apr 2016
+4meDable l'andouille hollandaise ! :D
https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=64
4meDable commented on 12 Apr 2016
Qu'il nous prépare une bonne recette d'andouille alors !
https://lh5.googleusercontent.com/-r0ComkVfU1c/AAAAAAAAAAI/AAAAAAAABJ0/LEYN2UQopho/photo.jpg?sz=64
Bruno Albouze commented on 12 Apr 2016
+calahan59 le camembert peut-être
Sign up for free to join this conversation on fsaved.com.
Already have an account? Sign in to comment