Chocolate Croissant🇺🇸🇫🇷Chocolatine - Bruno Albouze

Chocolate Croissant / Chocolatine
Make 2 or 3 days ahead. Yield 14. 2.8 oz (80/90g each) + 0.7 oz / 24g Chocolate Hazenut Bars.

Cocoa Nibs-Milk Infused*
100g Cocoa nibs
450g Milk, chilled.

*Use milk or water only if cocoa nibs aren't available. Toast cocoa nibs in the oven for 5 min at 350ºF. Throw cocoa nibs in milk and blend well. Sieve and readjust liquid weight by adding more milk if missing (425g is needed for the dough). Save cocoa nibs for snacks; excellent mixed in yogurt...

Chocolate Croissant Dough TTF 56ºC*
250g Bread flour
250g All-purpose flour
50g Cocoa powder
15g Instant yeast, or 30g fresh yeast
12g Salt
60g Sugar
15g Honey

Read more

Croissant Taste Of France🇺🇸🇫🇷- Bruno Albouze

Croissant Taste Of France
Make 2 or 3 days ahead. Yield 14. 2.8 oz (80/90g each).

Croissant Dough TTF 56ºC*
500g Bread flour
15g Instant yeast, or 30g fresh yeast
12g Salt
50g Sugar
250g Water at 12ºC
100g Butter, cubbed and room temp.

Butter Slab
250g butter, at room temp (Use the best European style butter available / +82% fat).
Make a 6’’x6’’/15x15cm butter slab between 2 parchment paper sheets and chill. Leave it out 20 minutes prior folding.

Follow the same protocole wether mixing by hand or using a stand mixer fitted with the hook attachment. Mix flour with sugar, salt and yeast, and add butter. Roughly sand and add ...

Read more

Citrus Marmalade Pancake Breakfast🇺🇸🇫🇷Bruno Albouze - THE REAL DEAL

Citrus Marmalade Pancakes / Yield 6. 7’’/18cm Ø.

300g Semolina
100g All-purpose flour
30g Sugar
3g Salt
10g Baking powder
10g Instant yeast, or 20g fresh yeast
700g Milk or water, warm
50g Whole egg
5g Lemon zest (oprional)
5g Orange Zest (optional)
40g Butter, for cooking.

Mix dry ingredients first, whisk in warm milk, the egg and zests. Let rest for 45 minutes. Heat up a nonstick frying pan, add some butter and cook pancakes for about 4 min on one side or until batter is set enough to be flipped. Cook the other side for a minute or so. Cool.

Citrus Marmalade (Lemon-Orange-Grapefruit)
200g Lemon
750g Orange su...

Read more

The Ultimate Fruitcake - Bruno Albouze - The Real Deal

Fruitcake Recipe

Yield a 3’’x3.25’’x20.5’’ (7.6x8.2x52cm) pate/terrine mold or loaf pan / Makes 22x1”/2.5cm slices. Make a day ahead.

5 cups (640g) pastry flour
1.5 Tbsp (18g) baking powder
1 lb. (450g) butter, softened
1 Tbsp (20g) crystalized ginger, chopped
1 tsp (5g) salt
2.7 cups (350g) powdered sugar
2 ea. orange zest
2 ea. lemon zest
10 ea. (500g) eggs.
Dry Fruits
5 ounces (150g) golden raisins soaked in 3oz/90g hot rum or orange juice or water
5 ounces (150g) candied orange peel, diced
10 ounces (300g) candied red cherry
10 ounces (300g) tutti frutti.

Cake Topping Decoration
Melted apricot jam. Assorted ca...

Read more

English Muffins - Bruno Albouze - THE REAL DEAL

English Muffins Recipe

Makes 20 x 1.5 ounces /45grams each
Poolish (liquid levain)
1.5 cups (200g) bread flour
0.8 cup (200ml) lukewarm water (82ºF/28ºC)
0.4 cup (100ml) lukewarm milk
1 Tbsp (12g) sugar
1 tsp (5g) instant yeast.

Mix all ingredients together. Cover and let ferment for 90 minutes until it bubbles and cracks appear from the center.

Final Dough
1 ea. (50g) egg
2.3 cups (300g) all-purpose flour
1 Tbsp (12g) salt
3 Tbsp (50g) butter, room temp
Semolina or cornmeal for dusting.

Add the egg in the poolish and transfer in mixing bowl, add remaining ingredients and mix to combine on low speed for 2 to 3 min. Scrap down sides of the bowl...

Read more

Cinnamon Rolls Recipe - Bruno Albouze - The Real Deal

Cinnamon Rolls Recipe

Serves 7.

Brown Sugar Cinnamon Caramel Filling
0.8 cup (200g) heavy cream
2 Tbsp (20g) caster sugar + 2 grams pectin; mixed together
1/2 Tbsp (3.3g) ground cinnamon.
2.3 ounces (70g) glucose or corn syrup
0.2 cup (40g) granulated sugar
0.2 cup (40g) brown sugar
A pinch of salt
5 Tbsp (80g) butter, cubed.

Warm up heavy cream, whisk in the sugar-pectin mixture and cinnamon; bring to boil and set aside. Meanwhile, make a brown caramel with corn syrup and sugars. Note that since the brown sugar will trick the color of the caramel at its early stage; cook sugars until it begins to smoke. Turn heat off and carefully, pour in th...

Read more

Butternut Squash Muffins-Bruno Albouze-THE REAL DEAL

Butternut Squash Muffins Recipe
Makes 6.
Roasted Butternut
1 ea. small butternut squash or kabocha or acorn, peeled, seeded and cut into ≈3/4 inch (2cm) cubes
1 ea. carrot, peeled and chopped (carrot pairs very well with butternut and orange)
1 Tbsp (15g) butter
3 Tbsp (30g) brown sugar
2 cups (500g) orange juice
1/2 Tbsp fresh ginger, grated
2 cinnamon sticks
2 start anise
1/4 tsp nutmeg
1/2 tsp (1g) allspice.

Soak pumpkin seeds in water, grab and drain. Lightly oil seeds and bake at 375ºF (190ºC) for about 25 min or until donw. In a sautoir pan, sweat the cubed butternut and carrot with butter for 5 min. Add brown sugar, orange juice a...

Read more

GF Lemon Sesame Muffins-Bruno Albouze-THE REAL DEAL

Gluten Free Lemon Muffins Recipe

Makes 6.
Orange Blossom Water Glaze
Mix 1 Tbsp (15g) water with 1 Tbsp lemon juice and sifted powdered sugar ≈ 4.5 ounces (135g) and a Tbsp (10g) corn starch or arrowroot. Flavor to taste with a few drops of orange blossom water. The glaze consistency should feel like thick honey. Wrap up and set aside otherwise chill.

To toast sesame seeds ≈1 Tbsp: Throw them into a frying pan over medium-low heat then shake the pan every so often until the seeds darken ever so slightly in color and become fragrant.

GF Dry Ingredients Mixture
1/2 cup (45g) almond meal
4 Tbsp (30g) potato starch (not flour)
4 Tbsp (30g) t...

Read more

Rösti Potatoes Benedict -Bruno Albouze-THE REAL DEAL

Rösti Potatoes Benedict Recipe / Serves 4.
Swiss Rösti potatoes is similar to hash brown potatoes. Though, the Rösi method calls for shredded par-boiled potatoes while hash brown is usually based on shredded raw potatoes which requires to be washed off vs the par-boiled method that does not. It will thus hold its shape much better because of the starch. Consequently, its texture may lack of crispiness which can be improved by finishing cooking in the oven or even deep frying.

4 ea. ≈(2lb./900g) medium yukon gold or russet potatoes
2 Tbsp (30g) butter, melted
1 Tbsp (15ml) olive oil
Salt / black pepper to taste.

In large ...

Read more

Cronut™ Taste of New York - Bruno Albouze - THE REAL DEAL

Cronut™ Recipe
A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel.

Yield: 8 x 3 ounces (90g). Make a day ahead.

0.55 lb. (250g) all-purpose flour
0.55 lb. (250g) bread flour
0.6 ounce (18g) instant yeast or 1 ounce (35g) fresh yeast
1.7 tsp (12g) salt
1/4 cup (40g) sugar
2 ea. (65g) egg whites, cold (save yolks for the custard)
0.75 cup (190g) water or milk
100g butter, cubed.

Butter for Tourage/Lamination
8.3 Tbsp (125g) European style butter, very soft but not melted.

Combine dry ingredients together: flours, sugar, salt and yeast. (If using active yeast; disolve in some warm water or milk fr...

Read more