Rockfish Cromesquis Amuse-Bouche-Bruno Albouze-The Real Deal

Rockfish Cromesquis, Herbed Mayo Amuse-Bouche Recipe

Yiled 16 to 24 amuse bouche/1.4oz/40g to 0.9oz/25g.

Court Bouillon For The Fish
1.5 qt (1.5L) water
Half carrot, 1/2 celery stalk, 1/2 leek, 1/2 onion piquée, thyme, bay leaf, parsley stems, salt and pepper…
Bring to boil and cook for 30 min prior cooking fish.

10 ounces (300g) skinned and boned fish fillet such as rockfish / red snapper / dorado (mahi mahi)…
Add fish fillet in court bouillon, turn the heat off – put the lid on and let poach for about 5 min (Do not over cook). Transfer fish fillet onto a plate to cool. Shred fish making sure there is none pin b...

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Gougères / Cheese Puffs - Bruno Albouze - THE REAL DEAL

Gougères Recipe
This gougere recipe is the one I used to make at the Plaza Athénée in Paris. The versatilty of this easy to make cheese puffs recipe is amazing; a great pre-meal appéritif (amuse-bouche) with wine, or other drinks, snack, brunch, entree accompaniment, cheese plater etc…

Makes ≈ 140 cheese puffs.

Savory Pâte à Choux
0.80 cup (250ml) water
0.30 cup (70g) white wine (Chardonnay)*
1 tsp (5g) salt
1 stick (112g) butter, cubed
0.5 cup (75g) all-purpose flour
0.5 cup (75g) bread flour
5 ea. (250g) whole eggs, beaten
2 ounces (60g) Gruyère or Comté cheese or aged Che...

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Easy Amuse-Bouche / Appetizers - Bruno Albouze - THE REAL DEAL

Recipe in the video ;)

Smoked Salmon Cream Cheese Amuse - Bruno Albouze - THE REAL DEAL

Smoked Salmon Mousse Amuse Bouche Recipe.

Makes 12 Mini Buns / 1/2 Ounce ≈ 10grams Each.
For half brioche recipe 1.35lb. (600g)*

Make brioche dough a day ahead. Making half of the recipe will give you extra dough but mixing less would be challenging. Use extra dough for more buns, pain au lait, brioche loaves, tarte Tropézienne etc.. and freeze for later use.
*To make your own brioche dough go to Breakfast & Brunch page. Brioche dough can also be ordered from your local baker.
This smoked salmon spread is delicious on toasted french baguette slices, rye and sourdough bread, pancakes and crêpes as well.

Mini Buns
On f...

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Roquefort Palmiers - Bruno Albouze - THE REAL DEAL

Roquefort Palmiers Recipe

Makes 36 Palmiers (2x18).

1/2 lb (225g) puff pastry, chilled
3 ounces (100g) roquefort, blue cheese or gorgonzola*
3 ounces (100g) sour cream (creme fraiche)
3 ounces (100g) chopped nuts such as pecans, walnuts or hazelnuts
Ground black pepper.
*Since gorgonzola is creamier, use less creme fraiche.

Egg wash: 1 eggs beaten with a pinch of salt.

Chop nuts into small pieces and set aside. On a floured work surface, roll out puff pastry into a 10''x13'' (25x33cm) 1/8'' (3mm) thick rectangle, remove excess flour and chill. In a food processor, blend cheese with creme fraiche until smooth enough to be easly spreaded; keep at ...

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Cheese Sticks Recipe - Bruno Albouze - THE REAL DEAL

No printable recipe needed. Enjoy!

Puff Pastry Recipe

Savory Spiced Nuts Recipe - Bruno Albouze - THE REAL DEAL

The recipe is in the video. No printable recipe available.

Cured Salmon Rolls / Amuse Bouche - Bruno Albouze - THE REAL DEAL

Cured Salmon Rolls

Yield: approximately 36 amuse bouche.

1.2 lb. (500g) for about half fillet / cured salmon, preferably beet cured salmon for the aroma and colors.

Cream Cheese Filling
10 ounces (300g) cream cheese, at room temp
1/4 cup (60ml) heavy cream
3 tablespoons minced lemon confit
5 tablespoons minced chives
Freshly ground black pepper. No additional salt needed since the lemon confit brings out an awesome subtitle saltiness.

Caviar and dill.

In a stand mixer beat the room temperature cream cheese with the paddle attachment until smooth. Pour in the heavy cream. Finish whipping it using the whisk attachment to fl...

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Gaufrette Potatoes – Bruno Albouze – THE REAL DEAL

No written recipe needed for this particular item. Enjoy!

Cheese Nougat – Bruno Albouze – THE REAL DEAL

Cheese Nougat Bars & Amuse-Bouche Recipe

Makes 7 bars 5x1 inch (13x2.5cm) or 28 1x1 inch Cubes Amuse-Bouche
The goat cheese nougat filling alone can be stored up to 3 days in the refrigerator. Add toast right before serving.

8 ounces (250g) plain fresh goat cheese log
1 tsp (5ml) hazelnut or peanut oil
1.3 ounces (40g) whole hazelnut, toasted and peeled
1.3 ounces (40g) walnut or pecans, roughly chopped and lightly toasted
1.3 ounces (40g) pistachio, skinless and lightly toasted
1.3 ounces (40g) dry apricot, diced
4 Tbsp (60ml) heavy cream
4 grams gelatin sheet or powder

0.6 cup (140ml) heavy cream, whipped
Pinch of cayenne or chili pepper and sal...

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