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...

Read more

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...

Read more

Salmon Wellington - Bruno Albouze - THE REAL DEAL

Salmon Wellington Recipe
Salmon Wellington (saumon en croûte or coulibiac) can be wrapped in phyllo dough, brioche or puff pastry. If using puff pastry though, wrap in crepes first. Make pastry sheet not thicker than 0.12 inch/3mm. Bake on baking tray lined with parchment or perforated baking mat. Use a pizza stone to ensure pastry doneness.

Serves 4/5.
1.2 lb. (500g) salmon filet
6 ea. phyllo dough sheets
≈2 Tbsp (30g) melted butter or oil.

Scallop Spinach Mousseline
8 ounces (225g) scallops or shrimp, cold
2 ea. (60g) egg whites, cold
0.4 ea. (100g) heavy cream, cold
5.5 Tbsp (80g) butter, softened
1.5 tsp (8g) salt
2 ounces (60g) spinach, b...

Read more

Frosted Lemons Dessert 🍋 - Bruno Albouze - THE REAL DEAL

Frosted Lemons Dessert Recipe

Yields 12/16.
12 ea. lemons, preferably organic and plump, bottoms and tops removed (save tops). With a filet knife, carefully remove the flesh; squeeze out juice and save. Freeze empty lemons and tops.

Italian Meringue
1 cup (200g) sugar
1/3 cup (60g) water
3 Tbsp (50g) honey or trimoline*
4 ea. (120g) egg whites, room temp
1/2 tsp lemon juice or cream of tartare (meringue stabilizer).

0.7 cup (180g) lemon juice
1/2 cup poached or candied lemons, cubed or 3 lemon zest.

*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases carmelizatio...

Read more

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...

Read more

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...

Read more

King Cake Crown/Fouace - Bruno Albouze - THE REAL DEAL

King Cake Crown / Fouace Recipe
The fouace, fougasse or fouée is a Western France specialty shaped into crown. Very popular in Spain and Mexico as rosca de reyes. Their origins date back to the Middle Ages, but their popularity swelled in the 16th Century. It is basically a low-fat brioche dough but higher in sugar content and traditionally flavored with orange blossom water and citrus zests and topped with caster or pearl sugar. During the holiday season they are stuffed or topped or both with candied cedra lemon, orange peel, Angelica sticks. Though, pretty much any candied fruits can be used.

Makes 4x1.8lb./800g King cake – ...

Read more

Tournedos, Pepper Sauce, Chanterelle Recipe

Serves 4.
4 x ≈7 ounces/200g 1.5”(4cm) thick tournedo steaks (choice grade)
Grape seed oil / Salt.

Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up frying pan or cast iron skillet (red hot). Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side.
Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the sauce.
(Steaks can be reheated in a 450ºF (230ºC) oven for a couple of minutes right before serving.

Pepper Sauc...

Read more

Bonifacio-Style Aubergines - Bruno Albouze - THE REAL DEAL

Bonifacio-Style Aubergines / Stuffed Eggplant Boats Recipe
Recipe inspired from ‘Les Carnets De Julie’ Tv show. Aubergines à la Bonifacienne (Stuffed eggplant boats) is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses. Traditionally made with 3 kinds of aged Corsican cheeses, other kinds can be used as well especially when specific cheeses are not available in the US.

Serves ≈12
6 ea. Italian eggplant (Aubergine), cooked and meat scooped out. Save skin
0.9 lb. (400g) aged mixed cheeses such as G...

Read more

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...

Read more