Brioche Polonaise - Bruno Albouze - THE REAL DEAL

Brioche Polonaise Recipe
In most French patisseries, unsold items such croissant and brioche find their way to reborn into amazing treats. Croissant is turned into almond croissant (croissant aux amandes) and brioche and other viennoiserie into bread pudding. Brioche Polonaise is originally made using leftover brioche a tete which are soaked in orange flavored syrup or rum or kirsch, stuffed with pastry cream mixed with fruits confit (Tutti frutti mix diced candied fruit 1/4), and covered with Italian meringue.

Makes 8.
8 ea. brioche a tete or leftover brioche, panettone or similar…
Almond Light Syrup
1.5 cup (325g) water
0.6 cup (120g) sugar...

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Rustic Pear Charlotte - Bruno Albouze - THE REAL DEAL

Rustic Pear Charlotte Recipe.
Serves 10. For a 8x3”/8x20cm cake pan or pastry ring.

Leftover of brioche, king cake crown (fouace/rosca de reyes), panettone, bread… Do not use stale bread.
3 Tbsp (45g) butter, melted.
6 ea. pears such as bartlet, comice, bosk…
Lemon juice
2 star anis
Almond slices.
Peel and immerse pears in water with a splash of lemon juice. Halve each pear, core and cut into 3 wedges. Save 0.9lb. (400g) for the pear filling.

Roasted Pears (Stuffing & Topping)
In a hot large frying pan, drizzle a bit of oil and sugar and arrange pear wedges and top with more sugar. Throw in star anis and sear pear on each si...

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Lisbon Chocolate Cake - Bruno Albouze - THE REAL DEAL

Lisbon Chocolate Cake Recipe

Makes ≈2x8”2”/20x5cm Ø entremet/cake. Make 2 days ahead.

Chocolate Biscuit Brownie
10 ounces (300g) bittersweet chocolate 64% to 72%
12 Tbsp (180g) butter
4 ea. (200g) eggs
0.6 cup (120g) sugar
1/3 cup (50g) cake flour
1 tsp (5g) baking powder.

Melt butter and chocolate over water bath stirring every so often. Once just melted remove from the heat and set aside. Meanwhile, beat eggs and sugar on medium high. Pour in chocolate mixture and sift over the flour and baking powder. Mix until just combined. Fill greased mold lined with parchment paper. Fill mold about half way and bake in a 375ºF...

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Coulibiac Of Winter Fruits -Bruno Albouze-THE REAL DEAL

Coulibiac Of Winter Fruits Recipe
Serves 10.

1.9 cups (250g) bread flour
1.9 cups (250g) app-purpose flour
1/4 cup (50g) sugar
1 Tbsp (12g) salt
1 ounce (30g) fresh yeast or 1/2 oz/15g instant yeast
0.2 cup (50g) milk
5 ea. (250g) eggs
17 Tbsp (250g) butter, cubed and chilled.

In the mixer fitted with the hook attachment, combine flours, sugar, salt and yeast. Add chilled eggs and milk and mix on low speed – increase to medium for about 10 min until smooth; scraping down the sides of the bowl and hook at it goes. Add cubed butter gradually and continue mixing until completely smooth and elastic; it should take 10/12 min. The dough shou...

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SacherTorte - Bruno Albouze -THE REAL DEAL

Sacher Biscuit/Sponge.

Makes 13x18 (33x45cm) baking tray lined with a lightly oiled silicone mat.

7 ounces (210g) 50%/70% best almond paste such as Lubeca, cut into cubes
1/2 cup (60g) powdered sugar
5 ea. (100g) egg yolks
2 ea. (100g) whole eggs.

4 ea. (125g) egg whites, room temp
1/3 cup + 2 Tbsp (60g) caster sugar.

0.4 cup (50g) all.p flour
0.4 cup (50g) unsweetened cocoa powder
3 Tbsp (50g) butter, melted.

Apricot jam, marmalade or preserve (pick the best with more fruits and less sugar).

Sift flour with cocoa powder; set aside. In a separate pastry bowl, mix eggs and yolks; set aside. In the stand mixer fitted with the paddle atachment, mix almond cubes wit...

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Gateau Russe / Russian Cake -Bruno Albouze -THE REAL DEAL

Gâteau Russe / Russian Cake
Russian cake was created in 1925 by a pastry chef from Oloron-Sainte-Marie in south-western France when revisiting some pastry recipes from XIX century. It’s been kept secret since. This cake is based on almonds which were imported from Crimea (Russia); the best at that time. The cake is decorated with icing sugar to mimic the snow. What gives the gateau Russe such a distinctive aroma and flavor is the use of the best known almonds to date grown in Provence in southern France.

Makes a 8x11-inch (20x28cm) cake / Serves ≈16.

Almond Biscuit
5 ea. (150g) egg whites, room temp
3 Tbsp (30g) sugar
4 oun...

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Yogurt Gateau /Cake - Bruno Albouze -THE REAL DEAL

Yogurt Gateau (Cake) 🇺🇸
The yogurt cake became populaire after WWII thanks to the flourishing yogurt business. Then, the used yogurt container would be saved and used to measure the other ingredients which made the cake accessible to children.

Serves 8. Greased Cake Pan ≈ 8.5x2 inch (22x5cm)
4 ea. (200g) eggs
1.3 cup (255g) sugar
5 Tbsp (75g) grapeseed or peanut oil
5.5 ounces (170g) unsweetened yogurt
5.5 ounces (170g) mascarpone or crème fraiche
2.3 cups (300g) pastry or cake flour, sifted
1.5 Tbsp (11g) baking powder
1 lemon zest, preferably organic.

Lemon Syrup
1/3 cup (80g) lemon juice
2 Tbsp (30g) water
3/4 cup (100g) powdered sugar.

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Lemon Verbena-Lime Tiramisu / 30min Dessert -Bruno Albouze-THE REAL DEAL

Lemon Verbena-Lime Tiramisu Recipe

Serves 8.

Bottom Layer
Chopped poached lemons or a mixture of crushed raspberries and strawberry. Top with mascarpone filling.
Second Layer
Ladyfinguer cookies soaked in lemon verbena-lime light syrup.
Third Layer
Strawberries; about a pound (450g), sliced
Raspberries; about a third of a pound (150g), halved.
Fourth Layer
Mascarpone filling.
Mascarpone filling dollops / Tea macha dusting / Strawberries / Rasperries halves dusted with powdered sugar / Poached lemons strips / Lemon verbena greens and flowers or fresh mint.

Lemon Verbena-Lime Light Syrup
1 cup (250g) water
0.4 cup (90g) sugar

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Chocolate Caramel Tartlets - Bruno Albouze - THE REAL DEAL

Chocolate Caramel Tartlets Recipe / Yields ≈8 Tartlets

Chocolate Sugar Dough (Pâte Sucrée)
8.3 Tbsp (125g) butter, softened
2.6 ounces (80g) powdered sugar
3 Tbsp (30g) almond meal
A pinch salt
1 ea. egg
1.4 cups (180g) all-p flour
1.5 Tbsp (20g) unsweetened cocoa powder.

Combine flour and cocoa powder; set aside. Meanwhile, cream butter, salt, sugar and almond meal and add the egg. Add powders in two times and mix until combined – wrap up into a slab and chill.
On a floured work surface, cut pastry in half (chill the other half), work out dough to soften to become pliable but should remain cool (do not over work). Rol...

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Lemon Eclair Recipe - Bruno Albouze - THE REAL DEAL

Eclair Recipe
Yields ≈16 Large Eclair / ≈48 petit fours

Pâte à Choux / Choux Pastry
1/2 cup (125g) milk
1/2 cup (125g) water
8.3 Tbsp (125g) butter, cubed
1 Tbsp (15g) trimoline or honey or 2 tsp (5g) sugar
2 tsp (5g) salt
1.15 cups (150g) all-purpose flour
5 ea. (250g) eggs, beaten.
Powdered sugar for dusting.

The use of a scale is highly recommended. Scale eggs to make sure it does not go over or under 8.3 ounces (250 grams) and break them down using an immersion blender or a whisk; set aside. Bring to a boil, water, milk, butter, trimoline and salt. Remove from the heat, stir in flour until fully incorporated. Turn the flam...

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