Rice Krispies Mice Cookies - Bruno Albouze - THE REAL DEAL





Recipe in the video :)



Chocolate Ribbon Curls - Bruno Albouze - THE REAL DEAL








Pâte de Fruits - Bruno Albouze - THE REAL DEAL






Pâte de Fruits Recipe


The basic pâte de fruits recipe is pretty straightforward. Since most fruit contains pectin and sugar at different concentrations, the amount you must add differs for most types of fruit. The good news is that most frozen fruit purees can be found online from Sicolly or Boiron. Here’s a few great combinations of flavors…


Yields 160/200 ≈ 10grams each pâte de fruits.


Passion & Mango Or Passion & Blackcurrant Or Raspberry.
2 cups (500g) passion fruit puree
2 cups (500g) mango or blackcurrant puree
Or, 2.2 lb. (1000g) raspberry puree.
Pectine Mixture
1/2 cup (100g) granulated sugar
1 ounces (30...

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How to Make Marshmallows - Bruno Albouze - THE REAL DEAL






Marshmallows Recipe


Marshmallows were made from the root sap of the marshmallow plant. Egyptians combined the marshmallow root with honey; the candy was reserved for gods and royalty. The French version of the recipe, called "guimauve" includes an egg white meringue which offers better results; texture-wise and handling. Keep marshmallow refrigerated in a airtigth container or freezer bag for up to 3 weeks.


Yield: 64 rectangle marshmallows or 128 bite-size cubes / 1.6lb. (720g).


Italian Meringue
4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or lemon juice
1 Tbsp (10g) granulated sugar


Syrup
0.4 cup (100ml) water
1.1 lb. (500g) ...

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Chocolate Caramel - Bruno Albouze - THE REAL DEAL






Chocolate Caramel Recipe



Yields 64 bonbons / 10 grams each / 1x1 inch (2.5cm) square /1/2 inch (1.25cm) thick.
These make some of the best gifts ever, whether the event is Christmas, a birthday, or a thank you for a favor. Making caramel requires your undivided attention; once you begin you should never walk away. Prepare all of your tools and equipment in advance, including cake pan lined with oiled parchment and tools you’ll need. Better keep children out while dealing with hot caramel.


Recipe
0.8 cup (200ml) heavy cream
1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract
2 Tbsp (30ml) corn syrup or glucose (d...

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Salted Caramel - Bruno Albouze - THE REAL DEAL






Salted Caramel Recipe



Yields 64 bonbons / 10 grams each / 1x1 inch (2.5cm) square /1/2 inch (1.25cm) thick.


These make some of the best gifts ever, whether the event is Christmas, a birthday, or a thank you for a favor. Making caramel requires your undivided attention; once you begin you should never walk away. Prepare all of your tools and equipment in advance, including cake pan lined with oiled parchment and tools you’ll need. Better keep children out while dealing with hot caramel.


Recipe
0.65 cup (160ml) heavy cream
1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract
1.2 lb (500g) powdered sugar or granulated ...

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Chocolate Santa Cupcakes






Chocolate Santa Cupcakes Recipe



Marzipan Santas
There are no particular rules to create your favorite edible figurines. Many Santa ideas can be found through books and on the internet.
My Santas are made using white marzipan and chocolate modeling (plastic chocolate). Sugar paste icing can be used as well. Sugar paste is very sweet, edible sugar dough usually made from sugar, egg whites, and glucose. It is sometimes referred to as sugar gum or gum paste, but should not be confused with fondant. Marzipan or gum paste figurines should be stored in a cardboard box or like container with a lid in a cool and dry place. Avoid refrigerator; if they are exposed to condensation ...

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Marzipan Teddy Bears - Bruno Albouze - THE REAL DEAL





No recipe needed for this food art craft.