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...

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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...

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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...

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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 ...

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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...

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Easter Bunnies Brioche - Bruno Albouze - THE REAL DEAL

Easter Bunnies Brioche Recipe
Makes ≈ 8 Bunnies
1.5 cups (200g) bread flour
1.5 cups (200g) all purpose flour
13.5 Tbsp (200g) butter, cut into small cubes and cold
4 ea. (200g) eggs
1/4 cup (60ml) milk
1 ounce (30g) fresh yeast or 1/2 ounce (15g) instant yeast
0.2 cup (40g) sugar
1.5 tsp (8g) salt.

4 ea. dry raisins cut in half for the eyes
Almond cream / custard or preserves
Pearl sugar for the tails
Egg wash (blend a egg with a pinch of salt).

Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and beco...

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French Toast - Bruno Albouze - The Real Deal

French Toast Recipe
Serves 4.
4 stale Kugelhopf cut into 3 slices, or 4 thick slices of brioche or bread
3 ea. whole egg
0.7 cup (130g) sugar
1 pinch cinnamon
1.6 cups (half/half) or heavy cream
1 Tbsp (15g) dark rum (optional).
Blend all ingredients together. Soak brioche slices for 2 hours or until completely moisturized – drain before searing. Sear in a hot frying pan with some butter for about 3 minutes on both sides or until cooked through. Keep warm.

Dried Fruits Chutney
1.4 ounces (40g) dried apricot / 1.4 oz dried prune / 1.4 oz dried figs / 1.4 oz dried dates, all diced
1 Tbsp (15g) butter
1 Tbsp (15g) agave syrup, honey or regular or brow...

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Kugelhupf Cake / No Mixer Recipe - Bruno Albouze - The Real Deal

Kugelhupf Recipe

Makes ≈ 20 x 2.6 ounces (80g) indidual molds or 2 x 1.6 lb. (750g) large cake.

Macerated Raisins
1 cup (250g) water
1/2 cup (100g) sugar
1/4 cup (60g) dark rum
7 ounces (250g) golden raisins.
Mehtod: Boil water and sugar – turn off heat, add rum and raisins. Let cool, cover and chill overnight or up to a week. Drain and save syrup.

Kugelhupf Syrup
Macerated raisin syrup
1 cup (200g) sugar
1.7 cups (350g) water
2 Tbsp (30g) orange blossom water or rose.
Bring to boil – Use the kugelhopf syrup lukewarm.

Kugelhupf Dough
2.2 cups (300g) all-purpose flour
2.2 cups (300g) bread flour
0.4 cup (90g) sugar
2 tsp (10g) sa...

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Breakfast Sandwich - Bruno Albouze - THE REAL DEAL

Breakfast Sandwich Recipe. Makes 4 Sandwiches
4 ea. croissant (For the recipe watch: Croissant Taste of Paris Video).
4 ea. slices uncurred bacon
4 ea. slices cheddar, gruyere or comté cheese
1 ea. large ripe avocado, sliced.
Tomato Sauce
1.5 Tbsp (25g) bacon fat
1/2 onion, chopped
3 ea. garlic, minced
1/4 tsp herb de Provence or thyme or oregano…
1 ea. can (400g) crushed tomato
1/2 Tbsp (8g) tomato paste (optional)
3 Tbsp (45g) red wine, Cabernet Sauvignon*
0.8 cup (200g) chicken stock.
Seasoning: Ketchup ≈ 1 Tbsp (15g), salt, pepper and tabasco to taste.
*Red wine can be substituted for chicken stock.
Bake bacon at 450ºF (230...

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Brioche Feuilletée / Puff Pastry Brioche - Bruno Albouze - THE REAL DEAL

Brioche Feuilletée / Puff Pastry Brioche Recipe.

Makes 14.
4 cups (500g) all-purpose flour
2 tsp (10g) salt
0.2 cup (40g) sugar
2 packs (14g) instant yeast or active or 30g fresh yeast
3 Tbsp (50g) butter, cubed
0.7 cup (150g) milk at room temp
3 ea. (150g) whole eggs.

Butter Slab for Folding (Tourage)
0.7 lb. (300g) European style high quality butter (83/86% butterfat) at room temp.

Method by Hands
In a large bowl, mix dry ingredients together with the cubed butter. Add milk and eggs and mix until combined. Transfer mixture on work surface and knead for 10 minutes; scraping off fingers as it goes. The dough should bec...

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