Bananas Foster 🇺🇸🇫🇷 - Bruno Albouze

Bananas Foster

Serves 2.

200g Bananas (2)
35g White sugar
15g Brown sugar
25g Butter, cubed
5g Vanilla paste, or bean (halved)
20g Banana liquor (optional)
100g Black spiced rum.

Making caramel first prevent bananas from breaking apart. Heat up a heavy bottom skillet, cook sugar to light caramel stage. Whisk in butter; gradually. Roast bananas a couple of minutes on each side. Add black rum and flambé. Let sit a couple of minutes to rest. Carefully, transfer roasted fruits onto a serving plate. Reduce the caramel-rum mixute to a sirupy sauce and top bananas with. Scoop out vanilla ice cream and serve immediately. Enjoy!

Vanilla Ice Cream / 1120g.

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Roasted Apples - Bruno Albouze - THE REAL DEAL

Roasted Apple Recipe.

Makes 4.

4 ea. apple for baking / golden delicious, pink lady, honeycrisp…
3 Tbsp (50g) butter, softened
A pinch of salt
3 Tbsp (30g) brown sugar
3 Tbsp (30g) granulated sugar
1 tsp (2g) ground cinnamon
1/4 tsp (0.5) ground nutmeg
1 lemon zest
1.8 ounces (50g) golden raisins or chopped prune or both…

Mix all ingredients together (add raisins at the end). Peel and core apples; rub them with lemon to prevent browning. Stuff apples with the butter-sugar-cinnamon mixture. Vaccum seal and cook accordingly for 90 minutes at 181ºF/83ºC. If served right away, transfer apples and its juice in a shallow dish, otherwise ke...

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Polonaise Bars - Bruno Albouze - THE REAL DEAL

Polonaise Bars Recipe
Makes 8 Bars / Use a 9.5x6.5 inch (24x16cm) baking tray lined with greased parchment.

≈2 lb. (900g) leftover brioche loaf, panettone, rosca de reyes..
Almond Syrup
1.3 cups (300g) water
0.6 cup (120g) sugar
2 Tbsp (30g) powdered sugar
3 Tbsp (30g) almond meal
Half orange zest
1/2 Tbsp (7.5g) orange blossom water.
1 Tbsp (15ml) Cointreau or Grand Marnier (Optional)
Bring to a boil and add orange blossom water and alcohol; cool to 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) gelatine sheet, soaked in c...

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Double Lemon Bar Brûlée - Bruno Albouze - THE REAL DEAL

Lemon Bar Brûlée Recipe
Makes 8 Bars / Use a 9.5x6.5 inch (24x16cm) baking tray lined with greased parchment. Make a day ahead.
Sablée Crust
0.7 cup (80g) powdered sugar
0.7 cup (80g) almond meal
10 Tbsp (150g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1.6 cups (210g) all-purpose flour
1 tsp (3g) baking powder
One lemon zest.

Process sugar and almond. Add zest, butter with salt and blend to cream. Add the egg, blend to smooth and add flour and baking powder – mix to combine. Wrap up and chill until firm. Pastry can last a week in the refrigerator or kept frozen for weeks. Since that less than a third o...

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Xmas Chocolate Ornament - Bruno Albouze - THE REAL DEAL

Christmas Chocolate Ornament, Passion Fruit Apricot Recipe

Make 3 days prior serving. Serves 10.

Chocolate Xmas Tree Cookies
2.3 cups (300g) all-purpose flour
2 Tbsp (30g) unsweetened cocoa powder
1.2 tsp (8g) baking powder
0.8 cup (170g) brown sugar
A pinch of salt
1/2 tsp (1g) allspice (optional)
1 stick (115g) butter, cubed and cool
4 Tbsp (70g) honey
1 Tbsp (20g) molasse
1 ea. (50g) eggs.

First, mix flour, cocoa powder, baking powder, sugar, salt and allspice. Mix in butter and add honey, molasse and eggs. Mix until just combined. Wrap up and chill. Divide pastry in 2. On a floured work surface, roll out each into a 0.12-inch/3 mm thick sheet*, ...

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Ferrero Fantasia Dessert - Bruno Albouze - The Real Deal

Ferrero Fantasia Recipe
Serves 6.

Sweet Dough / Pâte Sucrée
125g butter, room temp
A pinch of salt
80g powdered sugar
30g almond meal
1 ea. (50g) egg
2g vanilla
210g all-p flour.

Pastry rings used in this video: Valrhona Perforated Tart Ring - 4.25 inch Diameter, Set of 6 units
In a food processor, cream butter and salt – add sugar and almond meal; blend to smooth. Add the egg and vanilla and blend well. Add flour and process until combined. Wrap up the pastry and chill a couple of hours or until firm.

Work the chilled pastry over a floured work surface until it turns supple but still cool. Cut out strip of ...

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Ice-Cream Snickers Recipe - Bruno Albouze - The Real Deal

Frozen Snickers Chocolate Bars Recipe.
Makes a 13”x9”x1” (32x23x2.5cm) baking tray. Serves 22. / 1.2”x4.3” (3x11cm) bars. Makes 2 days ahead.

Caramelized Peanuts
200g peanuts, toasted
130g sugar
60g water.
Cook sugar and water to 118ºC. Toss in the peanuts and cook until caramelized stirring constantly. Let cool and keep it sealed at room temperature.
Peanut Butter: Process 3.3 ounces (100g) toasted peanuts to paste with a pinch of salt. Set aside.

Nougat Ice-Cream (Parfait*)
Peanut Chocolate Spread
3.3 ounces (100g) peanut butter
2 ounces (60g) bittersweet chocolate, just melted to ≈ 92ºF (32/3...

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Chocolate Mille-Feuille, Passion Matcha - Bruno Albouze - The Real Deal

Chocolate Mille-Feuille, Passion Matcha Recipe

Makes a 13”x9”x1” (32x23x2.5cm) baking tray
Serves 22. / 1.2”x4.3” (3x11cm) bars.

Hazelnut Dacquoise Biscuit
4 ea. (120g) egg whites, at room temp + 1 tsp (1g) cream of tartar or a few drops lemon juice (it stabilizes the meringue)
3 Tbsp (40g) granulated sugar
3.3 ounces (100g) + 2.3 ounces (70g / for the assembly 1) whole hazelnuts, toasted
3.3 ounces (100g) powdered sugar
1 Tbsp (15g) flour.

Toast hazelnuts in a 350ºF (180ºC) oven for about 15 min (shake tray half way through – do not toast them too much). Cool.
In a food processor...

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Frozen Nougat / Nougat Glacé - Bruno Albouze - The Real Deal

Frozen Nougat / Nougat Glacé Recipe.

Serves 8.

2 ounces (60g) golden raisins
2 Tbsp (35ml) Grand Marnier, Cointreau or orange juice
2.5 ounces (80g) pistachios, chopped
2.5 ounces (80g) almonds, chopped
2.5 ounces (80g) orange confit (candied) or dried apricots, diced

4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice
1 ounce (30g) sugar
0.7 cup (180g) honey.

0.8 cup (200g) sour cream
0.8 cup (200g) heavy cream
1 tsp (5ml) vanilla paste (optional).

Raspberry Coulis
1/2 lb. (250g) fresh raspberries / 1 ounce (30g) powdered sugar / 1 Tbsp lemon juice or Limoncello. Blend and pass throu...

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Tapioca Nectarine Pudding / Dairy-Free - Bruno Albouze - The Real Deal

Tapioca Nectarine Pudding – A dairy-free and naturally sweetened.

Serves 4 / 6.

Gavottes* (Lace Dentelle / Wafer / Dried Crepe)
0.9 cup (230g) water
3 Tbsp (45g) vegetable oil
A pinch of salt
2 ea. (60g) egg whites
2 Tbsp (40g) honey, preferably raw and unfiltered
1 ounce (30g) all-purpose flour
1 tsp (4g) corn starch
1 ea. lemon zest.
*To make this dessert vegan, don’t use gavottes.

Bring to boil water, oil and salt. Meanwhile, mix egg whites, honey, starches and lemon zest. Whisk swiftly hot liquid into the egg white mixture; cool and refrigerate an hour or more. Using an offset spatula, spread into a thin and even...

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