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...

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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...

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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...

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Le Far Breton -Bruno Albouze -The Real Deal

Le Far Breton 🇫🇷
Pour un moule d’environ 9-inch/23cm de diametre / 8p.

180g pruneaux
100ml rhum brun ou cognac ou grand marnier ou whisky / Version sans alcool: jus d’orange or sans rien!

500ml lait de ferme
60g de bon beurre.

2 oeufs entier
2 jaunes (garder les blancs pour faire des financiers, macarons, meringues ou riche en proteine omelette..)
1 cuillière à café d’extrait de vanille ou pâte ou poudre ou un sachet de sucre vanillé.

80g farine T65
20g semoule de blé fine
100g sucre
Une pincé de sel.

Macérer les pruneaux avec l’alcool la veille au frigo. Puis verser dans une po&eci...

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Walnut Tart -Bruno Albouze -THE REAL DEAL

Walnut Tart Recipe / Serves 10/12.

Crust / Pâte Sablée / Sugar dough
10 Tbsp (150g) unsalted butter, room temp
A pinch of salt
2.5 ounces (75g) powdered sugar
2.5 ounces (75g) whole hazelnuts, lightly toasted
1 ea. (50g) large egg
7 ounces (210g) all purpose flour.

In a food processor, turn hazelnuts into meal. Add powdered sugar and blend well. This mixture is called T.P.T (tant pour tant: 50/50). Transfer into a pastry bowl. Cream butter and salt and add T.P.T. Add the egg and process until smooth. Scrap down sides of the bowl as it goes. Add half of the flour; mix to combine and add the other half. Wrap up and chill completely. Butter pastry r...

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Peach & Lavender Tart - Bruno Albouze -THE REAL DEAL

Peach & Lavender Tart Recipe / Serves 8/10.

Hazelnut Crust / Pâte Sablée
10 Tbsp (150g) unsalted butter, room temp
A pinch fleur de sel or kosher salt
2.5 ounces (75g) powdered sugar
2.5 ounces (75g) hazelnuts, lightly toasted
1 ea. (50g) large egg
7 ounces (210g) all purpose flour
1 tsp (3g) baking powder.

Combine flour and baking powder; set aside.
In a food processor, turn hazelnuts into meal. Add powdered sugar and blend well. This mixture is called T.P.T (tant pour tant / 50/50). Transfer into a pastry bowl. Cream butter and salt and add T.P.T. Add the egg and process until smooth. Scrap down sides of the bowl as it goes. Add half o...

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Raspberry Pistachio Cream Tart - Bruno Albouze - THE REAL DEAL

Raspberry Pistachio Cream Tart Recipe

Serves 8.

Almond Macaronade Cookie
10 ounces (300g) high quality almond paste such as Lubeca (Lübecker Marzipan 52/65%), cut into cubes
1 ea. egg white
1 Tbsp (20g) apple sauce.
Method
In a food processor, break down marzipan, the egg white and apple sauce and turn into paste; rather firm than too soft. Use the #825 star pastry tip and pipe out 8 cookies onto a baking tray lined with a silicone baking mat. Let dry out overnight on the counter.

Capucine Biscuit (Dacquoise)
Meringue
3 ea. (100g) egg whites, room temp
0.4 cup (80g) sugar
1/4 tsp (1g) cream tartar, or a few drops of lemon juice.
…...

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Rustic Apple-Banana Croustade - Bruno Albouze - The Real Deal

Rustic Apple-Banana Croustade Recipe
Serves 8/10. 11.5’’ (29cm) Diameter Non-Stick Frying Pan

Pie Dough / Shortcrust
1.7 cups (230g) all purpose flour
9 Tbsp (130g) unsalted butter, cubed and chilled
1 Tbsp (10g) sugar
2 pinches (1g) salt
1/2 tsp (2.5ml) vanilla paste
2 ea. (≈35g) egg yolks
4 Tbsp (60ml) milk.
Method
In a food processor, sand dry ingredients with butter first. Add yolks, milk and vanilla and mix to combine. Wrap up and chill completely.
Grease tart pan with softened butter. Use 70% of the pastry for the bottom. Flour work surface and work out dough a bit to soften – the dough should remain cool and supp...

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Countryside Apple Pie - Bruno Albouze - The Real Deal

Countryside Apple Pie Recipe

Serves 8/10 ≈ 9’’(23cm) & 6’’(15cm) diameter tart pans.

Pie Dough / Shortcrust
1.3 cups (180g) all purpose flour
7 Tbsp (100g) unsalted butter, cubed and chilled
1 Tbsp (10g) sugar
1 pinch (≈1g) salt
1/2 tsp (2.5g) vanilla paste
1 ea. (≈20g) egg yolk (save white for the tart glaze)
2 Tbsp (30ml) milk.

Method
In a food processor, sand dry ingredients and butter butter first. Add the yolk, milk and vanilla and mix to combine. Wrap up and chill completely.
Grease tart pan with softened butter. Flour work surface and work out dough to soften – the dough should remain cool and sup...

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Apricot Pie Recipe - Bruno Albouze - The Real Deal

Apricot Pie Recipe

Serves 8.

Sugar Dough / Pâte Sucrée
10 Tbsp (150g) butter, chilled and cubed
1/2 cup (90g) powdered sugar
1/4 cup (30g) almond meal
1 pinch Celtic grey salt or fleur-de-sel
1/4 tsp (2g) vanilla paste or powder
1 ea. (60g) large egg
1.8 cups (250g) all-purpose flour.
Method
In a food processor, blend butter with sugar, almond meal and salt until it turns to paste. Add the egg and vanilla; blend until homogenous. Add flour in 2 times and process until it forms a ball. Wrap up and chill completely. Flour work surface and soften the pastry to make it supple. Roll out into a ≈ 0.12 inch (3 mm) thick disk and a couple of...

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