Deconstructed Strawberry Shortcake – Bruno Albouze

A Michelin star plated dessert. So much going on here... fluffy sponge cake, lemon crémeux, limoncello jelly, lime parfait, crispy orange nougat nuggets, kumquat & lemonquat confit, raspberry sorbet and rose-scented geranium, verbena & mint leaves😋

Recipes / Shop / Gallery / Events / Blog / Food Reviews

[johislara]

I just want to say Thank youu for such an inspiring channel. I'm opening a small coffee shop and believe me, your recipes have given me enough confidence to approach many, sometimes intimidating dessert ideas. Thank

[michd]

😍 Gracias por enseñarnos a hacer ésto! Antonio Bachour usa mucho esa esponja pero no sabía cómo hacerla! Muchas Gracias!

[TastyandtemptingByMajaKumelj]

Hi Bruno!
I don't comment often but I think it's fair to thank you for all your knowledge you're sharing with all of us. Thank you for the good explanation, great recording and awesome recipes! I made an Opera cake by following your recipe and it was amazing. Everything was right and your instructions were spot on so I could not have messed it up. Thanks for teaching us these delicate recipes and techniques!

[julian]

It's so great to see professionals share their techniques with the rest of the world! And could you please show us how to make the lemon cremeux?

[garydaniels]

Wow, work of art. I have my favourite desserts and pastries but that is next level. Thank You Bruno.

[TridentCapital]

Bruno - Thank you for your videos. They are so much fun and full of delicious treats to make. Could you do a video on fruit caramels like Jacques Genin's Mango and Passionfruit Caramels or Henri Le Roux's Raspberry Caramels?

[bylyn]

How breath taking!  Should I frame it, Share it, Post it, and definitely  enjoy it...all the above. I'm in love! Absolutely Gorgeous!

[quelitepower]

I'm completly in love with this great idea! thanks FOR SHARING

[bell]

Chef, a new season of Iron Chef reality show is about to start and it would be a delight to see you there... Just a thought.

[robbiepemberton]

Some people are quite conservative and not a fan of the 'overly dramatic' presenting style but sod it, keep doing what you are doing. I love it. I've been a chef for 12 years now and like a lot of professional chefs, scared of the patisserie section. Looking to develop my skills to gain confidence in this much misunderstood section of the kitchen led me here. I love how detailed your tutorials are without wasting too much time. Bish bash bosh, straight to the point, miss nothing out. Job done and your gear looks amazing. Thank you Chef.

[ryosukeyagami]

Bonjour chef Bruno. Ive been watching your videos for half a year now and you are a true inspiration not only for homecooks but for fellow young chefs like me. I am currently studying in a culinary school in Paris, and i want to record cooking videos just like what youve been doing but i know next to zero when it comes to the video shooting part. Is there any advice youd like to share when it comes to the production quality?

[김혜령-wt]

젤라또도 괴한과 우유를 넣고 72도에서 가열 하죠 이탈리아 젤라또 기준 부르노씨의 젤라또 디저트 생과일을 예쁘게 토핑 한 것이죠 우유 바닐라젤라또가 저칼로리 죠

[EevolBee]

Thank you! you're such an amazing and inspiring chef :)!

[vincentb.]

Recettes géniales ! A quand Bruno dans le concours TopChef en France ?? :)

[zeeht]

"You can duplicate this easily at home"
BIGGEST LIE EVER

[grenier]

I absolutely love your channel. Cheers from 🇨🇦

[sanguecaldo]

Hi Bruno I have to say the the gas you used is N2O (nitrous oxide) and not CO2 (carbon dioxide)

[darknesswoman]

Amazing. like it
thank you for showing and sharing. .🍒🍓

[karengray]

WHEN YOU SQUEEZED THAT SPONGE CAKE AND ADDED THE SOUND EFFECT OF SQUEAKING
I BUST OUT LAUGHING! .
SO FUNNY!

[kinoulifestyle]

*Bonjour Bruno, directe du Sud de la France*💋