Zucchini Tart Scarpaccia 🇺🇸🇫🇷 - Bruno Albouze

Zucchini Tart Scarpaccia / Yield 12.

Scarpaccia is a dish that originates from the Tuscan region in Italy. The name is loosely translated as meaning 'old shoe’. Scarpaccia can be served hot, warm or at room temperature for breakfast, brunch, lunch, parties and so on.

For a 17.5’’x13’’/44.5 x 33cm baking tray.

800g zucchini, rinsed & cut into batonnet
160g Scallions, trimmed & rinsed
6g Fresh thyme, chopped
3g Salt
10g Olive oil.

In a hot and large skillet, add olive oil and salt and saute (pre-cook) zucchins along with scallions, thyme for 10 min on full blast; shaking pan every so often. Drain and save juice for your nex...

Read more

Easter Vanilla Flan🇺🇸🇫🇷- Bruno Albouze -THE REAL DEAL

Easter Vanilla Flan / Yield 8. / Pour 8 pers.
Makes a 1’’x8’’/5x20cm diameter cake ring. Make a day ahead. A faire un jour avant.

Vanilla Custard🇺🇸🇫🇷
750g Whole milk / Lait entier
250g Heavy cream / Crème liquide
2.5g Vanilla bean or paste / Vanille gousse ou pate
230g Sugar / Sucre
150g Whole eggs / Oeufs
60g Egg yolks / Jaune d’oeufs
80g Corn starch / Maïzena

In a large saucepan, heat up milk, cream and vanilla. Meanwhile, in a stand mixer fitted with the whisk attachment, beat to foamy stage eggs with yolks and sugar. Add starch. Pour the boiling vanilla milk in the egg-sugar mixture and mix well....

Read more

French Chocolate Flan🇺🇸🇫🇷- Bruno Albouze - THE REAL DEAL

French Chocolate Flan / Yield 8. / Pour 8 pers.
Makes a 1’’x8’’/5x20cm diameter cake ring. Make a day ahead. A faire un jour avant.

Chocolate Custard
850g Whole milk / Lait entier
150g Heavy cream / Crème liquide
140g Bittersweet chocolate / Chocolat a 66/72%
230g Sugar / Sucre
100g Whole eggs / Oeufs
100g Egg yolks / Jaune d’oeufs
60g Corn starch / Maïzena

In a large saucepan, heat up milk and cream. Meanwhile, in a stand mixer fitted with the whisk attachment, beat to foamy stage eggs with yolks and sugar, then add starch. Set mixer on low and throw chocolate in the hot milk-cream mixture and stir t...

Read more

Stromboli Tart - Bruno Albouze - THE REAL DEAL

Stromboli Tart Recipe / Serves 8.

The Stromboli tart is a remarkable combination of texture mingling chocolate, nuts and cocoa nibs (crushed cocoa beans) mimicking the magma and lava crust of the Stromboli volcano in Italy.

Chocolate Crust
12 Tbsp (180g) butter, softened
1/2 tsp (2g) salt
1/2 cup (100g) powdered sugar
3 Tbsp (40g) almon meal
1.8 cup (240g) all.p flour, sifted
3 Tbsp (30g) cocoa powdered, sifted
1 ea. (50g) whole egg.

Sift flour and cocoa powder together; set aside. In a food processor, cream butter, salt and sugar. Add the egg and powders in 2 times. Mix until combined and chill for a couple of hours (can be made in advance). Flour counter...

Read more

Tourtière Landaise in 🇫🇷&🇺🇸-Bruno Albouze - THE REAL DEAL

Tourtière Landaise Recipe. Serves 8. / Pour 8 personnes.
Phyllo Dough / Filo Pâte

2 ea. farm eggs / 2 oeufs de ferme 🐣
2 Tbsp vegetable oil / 30g d’huile végétale
0.8 cup warm water / 200g d’eau tiède
A pinch of salt / pincée de sel
1.2 lb. bread flour / 500g farine T45/55.
Extra oil / Huile en plus.
12 Tbsp melted butter / 180g beurre fondu
0.9 cup sugar / 180g sucre.

Filling & Syrup / Garniture & Sirop
3 ea. apples such as Fuji / 3 pommes à cuire
1 tsp vanilla extract or paste / 5ml extrait de vanille
10 ounces prunes / 300g pruneaux d’Agen
3 Tbsp dark rum / 50g rhum bru...

Read more

Spanakopita / Greek Spinach Pie - Bruno Albouze - THE REAL DEAL

Spanakopita / Greek Spinach Pie Recipe / Serves 8.

1 lb. (450g)spinach, thoroughly washed
2 garlic cloves, crushed (optional)
4 ounces (120g) scallion or onion or shallot, chopped
1/2 tsp (2g) sugar
1 lb. (450g) feta sheep milk cheese, drained
3 ea. (150g) eggs
1 small bunch Italian parsley leaves, washed and chopped
A few dill weed, chopped
Olive oil
1 Tbsp (15g) butter
Salt & pepper to taste.
Phyllo dough.

In a hot and large pot, drizzle some olive oil and throw in garlic. Set on full blast, add half of the spinach and give a swift stir until volume goes down then add remaining spinach and continue to stir swiftly until wilted. Sieve wilted...

Read more

Polonaise Tart - Bruno Albouze - THE REAL DEAL

Polonaise Tart Recipe

Makes 8 Tartelette / Diameter 3 1/6"x3/4” / 9x2cm tart rings. In use: Exoglass tart rings.
≈1 lb. (450g) leftover brioche loaf, panettone, rosca de reyes..
Almond Syrup
0.6 cup (150g) water
0.3 cup (60g) sugar
1 Tbsp (10g) powdered sugar
2 Tbsp (20g) almond meal
1/4 orange zest
2 tsp (5g) orange blossom water.
1/2 Tbsp (7.5ml) or more to taste…Cointreau or Grand Marnier (Optional)
Bring to a boil and add orange blossom water and alcohol; use at room temperature.

Pastry Cream
1.3 cup (330g) milk
1/3 cup (60g) sugar
1 tsp (5g) vanilla paste or extract
1 egg + 2 egg yolks
2 Tbsp (20g) flour + 2 Tbsp (20g) corn starch
1 ea. (3g...

Read more

Quince Tart - Bruno Albouze -THE REAL DEAL

Quince Tart Recipe

Serves 5. Use a 6.5”x9.5”/16.5x24cm baking tray. Make a day ahead.

Sablée Breton*/French Butter Cookie
10 Tbsp (150g) butter, room temp
0.10 ounce (3g) fleur de sel/salt
0.6 cup (125g) raw sugar
3 ea. (60g) egg yolks
1 tsp (5ml) vanilla extract, paste or bean
0.6 cup (80g) almond meal
1.5 cups (200g) all-purpose flour
1 Tbsp (12g) baking powder.

*Any sweet crust can be used such as sweet dough/pate sucrée and pate sablée.

Combine flour with baking powder. In a food processor, cream butter with almond, salt and sugar, add yolks and vanilla. Add flour in 2 times, mix to combine – wrap up and chill.
On a flou...

Read more

Chicken Pot Pie - Bruno Albouze -THE REAL DEAL

Chicken Pot Pie Recipe / Makes 2 Pies / Serves 10/12.
Pâté Crust (Pâte à Pâté). Make a day ahead
2.6 sticks (300g) butter, soften
1/2 Tbsp (9g) salt
1 tsp (3g) sugar
1.15 cups (150g) potato starch
1 ea. (55g) egg, room temp
0.45 cup (110g) water
1.5 tsp (9g) white vinegar
2.2 cups (285g) all-purpose flour.

Cream butter, salt and sugar. Add potato starch and mix until smooth. Add egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll out one-third of the crust into a 0.12’’/3mm thi...

Read more

Gâteau À La Ricotta / Taste of Italy -Bruno Albouze-THE REAL DEAL

Gâteau À La Ricotta Recipe / Serves 8.
This recipe is a parent of the pastiera Napolitana which is traditionally served for the holidays. This version is however lower in sugar and fat and the olive oil brings out an interesting savory touch.

Crust
2.1 cups (280g) all-purpose flour
3 Tbsp (50g) semolina
2 pinches (2g) salt
1 tsp (4g) baking powder
3 Tbsp (50g) honey
6.5 Tbsp (100g) butter, cold and cubed
1 ea. (50g) egg
4 Tbsp (60g) olive oil.

In a stand mixer fitted with the paddle attachment, sand flour with semolina, baking powder, honey, salt and butter. Meanwhile, beat with a fork the egg and olive oil and a...

Read more