French Palmier Cookies Recipe
Makes 16.

≈1.6 lb. (750g) puff pastry, divided in 2 sheets
≈1 cup (200g) granulated or powdered sugar.

If using puff pastry sheets, top the first sheet with sugar and superimpose with the second sheet. Roll out into a 20 inch (50cm) rectangle and fold in 3 like a business letter (single turn); chill for an hour or more to rest. If using puff pastry from scratch, add sugar to its last single turn (6th); chill to rest.

Roll out pastry into a 25 inch (65cm) length adding sugar as is goes. Trim off edges and fold each side in 2 leaving a small space in the center and fold. The finished palmier slab should measure 9.5x4 inch (24x10cm). Wrap up and chill over...

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Cranberry Cherry Pistachio Cookies - Bruno Albouze - THE REAL DEAL

Cranberry Cherry Pistachio Cookies Recipe

Makes 22/24 Cookies ≈ 1.7 ounces (50/55g) ea.

Cookie Dough
8 Tbsp (120) butter (paste), room temp
3 grams fleur de sel or kosher salt
2.5 ounces (80g) pistachio butter
1 cup (200g) granulated sugar
2 ea. (100g) eggs
2.9 cups (380g) all purpose flour
1/2 Tbsp (8g) baking soda.
4 ounces (120g) dried cranberries.

Mix flour and baking soda together and set aside. Cream butter, pistachio butter and salt. Mix in one egg, and add half of the flour; process to combine – add remaining egg and flour. Transfer cookie dough in a pastry bowl; mix in dried cranberries. Scoop out onto a baking tray ...

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Blueberry Chocolate Cookie - Bruno Albouze - THE REAL DEAL

Blueberry Chocolate Cookies Recipe

Makes 22/24 Cookies ≈ 1.7 ounces (50/55g) ea.
Cookie Dough
8 Tbsp (120) butter, room temp
3 grams fleur de sel or kosher salt
1 gram fat base red food coloring
1 gram fat base blue food coloring
3 ounces (90g) almond paste (Lubeca 50%), cubed
3 ounces (90g) raw sugar
0.7 cup (170) granulated sugar
2 ea. (100g) eggs
3.2 cups (420g) all purpose flour
1/2 Tbsp (8g) baking soda.
2.3 ounces (70g) dried blueberries.

Mix flour and baking soda together and set aside. Cream butter and salt. Add food coloring and mix well. Add sugars and the cubed almond paste and blend until smooth. Add one egg and blend, and add ha...

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Raspberry Lemon Basil Cookies - Bruno Albouze -THE REAL DEAL

Raspberry Lemon Basil Cookies Recipe

Makes 22 Cookies ≈ 1.7 ounces (50/55g) ea.
Cookie Dough
8 Tbsp (120) butter, room temp
3 grams fleur de sel or kosher salt
2 grams fat base red food coloring
3 ounces (90g) almond paste (Lubeca 50%), cubed
3 ounces (90g) brown sugar or raw sugar
1 cup (200) granulated sugar
2 ea. (100g) eggs
3.2 cups (420g) all purpose flour
1/2 Tbsp (8g) baking soda.

Mix flour and baking soda together and set aside. Cream butter and salt. Add food coloring and mix well. Add sugars and the cubed almond paste and blend until smooth. Add one egg and blend, and add half of the flour and mix to combine – add the rema...

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Passion Matcha French Macaron - THE REAL DEAL - Bruno Albouze

Passion Matcha (Green Tea) Macacon Recipe

Green Tea Macaron / French Method (Makes 60 Shells/30 Cookies)
4 ea. (120g) egg whites, room temp
1 ounce (30g) sugar
1/2 tsp (2gr) cream of tartar or a few drops lemon juice (it stabilizes the meringue)

4.2 ounces (125g) almond meal
8 ounces (240g) powdered sugar
1.5 tsp (4 grams) tea Matcha powder
Water base green leaf food coloring (optional).

In the food processor, turn into fine powder the almond meal, powdered sugar and Matcha. Pass through a fine sieve and store in a dry place. In a stand mixer fitted with the whisk attachment, beat room temp egg whites with cream of tartar and one-third of t...

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Salted Chocolate Caramel Pecan Cookies - THE REAL DEAL

Salted Chocolate Caramel Cookies Recipe

Makes 18 Cookies ≈ 1.7 ounces (50g) ea. Total weighs with toppings 2.7 ounces (80g)
To toast: hazelnuts 4.5 ounces (130g) and pecans 11 ounces (330g) for about 15 min in a 350ºF (180ºC); cool and set aside. Save 18 pecans for the final touch up.

6 Tbsp (90g) butter, room temp
2 ounces (60g) cream cheese, room temp
6 grams fleur de sel ot 4 grams kosher salt
4 Tbsp (50g) hazelnut butter
0.8 cup (150g) raw sugar
1/4 cup (40g) brown sugar
1/4 cup (40g) granulated sugar
1 ea. (55g) egg
2.2 cups (320g) all purpose flour
1/2 Tbsp (6g) baking soda
2.5 ounces (80g) hazelnuts, toasted and crushed.
Method
Cr...

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Peanut Cookies / Dulce de Leche - Bruno Albouze - The Real Deal

Peanut Cookie Recipe / Makes 20.

Peanut Butter
2.7 ounces (80g) toasted or roasted unsalted peanuts.
Method
In a food processor, blend until it turns into paste. Make more for better results and save leftover for your daily peanut butter spread.

Peanut Praliné
0.8 cup (150g) sugar
10 ounces (300g) toasted or roasted unsalted peanuts.
Method
When making caramel, keep the kids out of the kitchen to prevent any accidents!..
Make caramel a sec, throw in peanuts and coat them in. Transfer onto a silicone mat or over a lightly oiled work surface. Cool and break into pieces. Process half of the caramelized peanuts into paste (pralin&eacu...

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Croquant of Cordes / Crispy Almond Cookie - Bruno Albouze - The Real Deal

🇺🇸Croquant of Cordes Recipe.

Makes ≈ 30 Croquant
4 ounces (120g) whole almonds
1 cup (200g) fine granulated sugar
1/3 cup (50g) all-purpose flour,* sifted
3 ea. (100g) large egg whites
1 tsp (5ml) vanilla extract, paste or seeds from a vanilla bean.
*For gluten-free croquant: substitute flour for extra fine almond flour.
Method
Toast whole almonds for about 15 min in a 350ºF (180ºC) oven; let cool and chop roughlty. Stir in sugar, flour, egg whites and vanilla. Spoon mixture out onto 2 baking trays lined with a parchment paper or silicon mat; leaving 2 inch (5cm) space in between as cookies will spread during b...

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Flip Flop Sugar Cookies - Bruno Albouze - THE REAL DEAL





Flip Flop Sugar Cookies Recipe


Vanilla Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
1g vanilla extract
250g all-purpose flour.


Chocolate Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
230g all-pupose flour
20g cocoa powder.


In a stand mixer using the paddle attachment, cream butter, salt and sugar. Add the egg and vanilla. Add flour (cocoa powder if in used) and mix until just combined. Wrap up and chill completely before using. Roll out both pastries into a 3mm thick sheet, prick lightly with a fork and chill. Cut into flip flops ...

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Super Food Bar Recipe.
Yields ≈ 18 Bars



Mixture 1.
1 cup (100g) almond meal
1 cup (140g) whole cashews.
In food processor, blend until finely ground.


Mixture 2.
1 cup (70g) finely shredded unsweetened coconut
1/2 cup (60g) quick cooking oats
1/4 cup (45g) chia seed
1 pinch of salt
1/4 (30g) cup cocoa nibs
1/3 cup (60g) dried blueberries
1/3 cup (60g) dried Goji berries.
1/3 cup (50g) white sesame seeds, lightly toasted.
In a large bowl, combine mixture 1 and 2; set aside.


Honey Mixture
0.9 cup (300g) honey
1 Tbsp (20ml) vanilla extract
1/3 cup (60g) dried blueberries
1/3 cup (60g) dried Goji berries
1/4 cup (20g) Açai powder (optional)
2 lemon zest and 1/2 lemon confit peels (optional)
1.5 Tbsp (15g)...

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