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Bacon Wrapped Stuffed Pork Tenderloin - Bruno Albouze - THE REAL DEAL

Bacon Wrapped Stuffed Pork Tenderloin Recipe
Serves ≈12
2 x pork tenderloin 2lbs (900g) each / ≈ 4lbs (1900g) Total.

1.5 ounces (50g) chopped bacon
2 ounces (60g) shallots, minced or 1 onion, thinly chopped
1.5 ounces (50g) celery, cut into small cubes
4 ounces (120g) carrots, cut into small cubes
2 garlic cloves, minced
1/2 tsp (≈1g) dried thyme
3.5 ounces (100g) dried prune (pruneaux) or apricot, sliced
2 ounces (60g) pine nuts, toasted
1 ea Bartlett pear (optional), cut into cubes
1 cup (250g) white wine; Chardonnay
1.3 lbs (600g) ground pork or veal or 50/50
1.5 ounce (40g) stale brioche or bread
1 ea (50g) egg
≈1/4 cup (60g) milk or half/half
Salt and pepper to taste.
15 ea. bacon slices for wrapping.

In a hot pot or duch oven, render bacon fat and cook shallots, celery, carrots, season with some salt – cook for about 8 min on medium heat or until fork tender. Add garlic and cook until fragrant ≈ 2 min. Add dried fruit, nuts, pears, thyme, salt and pepper; give a good stir and deglaze with white wine – reduce to dry. Add ground meat and pre-cook for a minute or 2. Transfert mixture onto a baking tray lined with plastic wrap – let cool completely. Soak bread in milk and set aside. Finish the stuffing by adding the egg, bread or brioche soaked in milk; chill.
Meanwhile, prepare the tenderloins; remove silverskin and open up each tenderloin without cutting through. Line countertop with plastic wrap and arrange tenderloins* to form a rectangle, top with more plastic wrap and gently pound the meat to even up its thickness.
*Tenderloin can be stuffed individually as well.

Season tenderloins with salt and ground black pepper. Spread stuffing evenly, roll out into a tight log using the plastic wrap as it goes. Chill.

Clean countertop and line up a couple of plastic wrap sheets. Arrange bacon slices in order to cover the surface of the log. (Cut bacon in half if stuffing tenderloin individually).
Line work surface with plastic wrap. Unwrap the meat log and wrap it in bacon slices; make a tight cylinder and chill. At this juncture, the roast can be devided in 2; easier to sear if desired.

Fold a sheet of heavy duty aluminum foil into a large 2 inch (5cm) width strip and place the bacon wrapped stuffed tenderloin on it; seam side down. Apply foil to cover cavities in each side; trim off excess foil. Tie* the roast and season with salt and pepper; chill.

*Roasts are tied for two reasons: it maintains the roast in an aesthetically pleasing round and it holds stuffing inside of the roast.

The bacon wrapped tenterloin can be seared prior baking.

Bake in a 400ºF (190ºC) for 40 min (flip roast once half way through). Individual bacon wrapped tenterloins will bake faster ≈ 25 to 30 min. Bake until internal temperature reaches 150ºF (65ºC) – let rest 20 or more before carving. Save juice for the sauce. Enjoy!

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Chestnut Basque / Gâteau Aux Marrons Recipe

Serve 10/12. For a 10.5’’ x 1’’ (27x2.5cm) pizza pan, buttered and floured.

Basque Dough
1.8 cups (250g) cake for pastry flour
A couple pinches salt (2g)
1/2 Tbsp (6g) baking powder
1.3 cups (250g) sugar
17 Tbsp (250g) butter, softened
2 ea. (100g) eggs
1 Tbsp (15g) dark rum or brandy.
Mix all ingredients together until combined. Chill.

Chestnut Custard
1 cup (250g) milk
1/2 tsp (2.5g) vanilla paste
1/4 cup (50g) sugar
2 ea. (40g) egg yolks
1 Tbsp (12g) flour
1 Tbsp (12g) corn starch.
0.8 Tbsp (10g) dark rum
1.4 ounces (40g) chestnut paste (pâte de marrons)
1.4 ounces (40g) chestnut cream (crème de marrons).
Heat up milk with 1/2 of the sugar and vanilla. Meanwhile, beat yolks with remaining sugar – add flour and corn starch. Temper yolk mixture with one-third of the boiling milk and add remaining; mix well. Transfer mixture back in the saucepan. Turn heat back on and cook pastry cream for 2 minutes whisking constantly. Transfer custard in a smaller container, add chestnut cream, paste and rum – blend well using an immersion blender. Spread chestnut custard onto a baking tray lined with plastic wrap. Cover in contact, cool to room temp and chill.

3 ounces (100g) marron glacé pieces (candied chestnuts), rinse and pat dry*
1.5 ounces (50g) praliné (optional).

Chestnut cream, chestnut paste, marrons glacés and praliné can be found online.
* Marron glacés can be substituted for chestnut paste cut into pieces (pâte de marron)

Egg-wash: 1 egg yolk beaten with a few drops of water. Chill.

Lemon Glaze
1 Tbsp (15g) lemon juice
1/2 cup (60g) powdered sugar, sifted.

Whisk sugar and lemon juice.. add more sugar if necessary (get an honey-like consistancy). Cover and set aside.

Basque Assembly
Dust flour over countertop. Roll out half of the chilled dough into a 1/4 inch (4mm) disk and unfold the basque dough in the greased and floured pan then gently press in it rotating the pan as it goes. Spread evenly the chestnut custard, add marron glacé pieces and make a thin swirl of praliné. Chill.
Roll out remaining crust into a 1/4 inch (4mm) disk , cover the basque, trim off excess dough.
Egg wash twice and make a nice patern using the back of a fork. Chill basque for 30 min before baking or for up to 3 days or freeze for 3 months.

Preaheat oven to 350ºF (180º). Bake for about 45 min, remove from the oven and spread a thin layer of lemon glaze. Put basque back in the oven and let set for one minute. Cool completely – unmold and cut into 10 to 12 portions. Serve at room temperature or warm. Enjoy!

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Chocolate Napoleon - Bruno Albouze - THE REAL DEAL

Chocolate Napoleon Recipe

Makes 6 Plated Desserts
Chocolate Gavotte / Makes 3 large Sheets ≈ one sheet for 2 desserts
1.1 cup (270g) water
2 Tbsp (30g) butter
1/2 tsp (1g) salt.
1/3 cup (50g) powdered sugar
0.2 cup (30g) flour
1 Tbsp (10g) cocoa powder
2 ea. (60g) egg whites.
Bring to boil water, butter and salt. Meanwhile, mix dry ingredients and egg whites to form a paste. Pour hot liquid in the choco-egg-white paste. Bring to a boil and cook for 2 minutes. Blend and chill.

Preheat oven to 350ºF (180ºC). With a oiled damped paper towel, lightly grease silicone mat or parchment paper onto an upside down large baking tray. Spread chocolate gavotte mixture into a thin sheet – Make 3 sheets. Bake for abour 10 minutes; one tray at a time. Carefully remove gavotte pieces from the silicone mat. Store in a dry place in sealed containers or ziploc style bags. If gavotte have softened, preheat oven to 250ºF (120ºC), spread gavotte evenly onto 3 baking trays and put in the oven for about 5 min – turn oven off and leave them inside. Use at room temp.

Ginger Chocolate Sauce
1/2 cup (100g) sugar
3 Tbsp (30g) poweder milk
1/3 cup (50g) unsweetened cocoa powder
0.4 cup (100g) water
1/2 cup (120g) heavy cream
1 tsp vanilla paste or extract
2 tsp (10g) fresh ginger, peeled & grated
1 gram gelatin sheet; soaked in cold water and drained.
Method: Bring to a boil all ingredients – remove from heat, blend in the softened gelatin – pass through a sieve; chill. Use at room temperature.

Praliné (Hazelnut Spread)
3.5 ounces (75g) whole almonds
3.5 ounces (75g) whole hazelnuts*
4 ounces (100g) sugar
3 Tbsp (30g) water.
*Praliné can be 100% hazlenuts.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool.
In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.

Praliné Nuggets
3 ounces (100g) milk chocolate, melted
1.8 ounces (50g) praliné, room temp
3.6 ounces (100g) feuillantine (dried crepes / wafers) or unsweetened corn flakes, broken into small pieces.

Gently, melt milk chocolate, add praliné and feuillantine. Divide into small nuggets – chill. Dust some for garnishing with gold powder. Keep refrigerated.

Caramelized Macadamia
120g macadamia, toasted and crushed
60g sugar
50g water
A pinch of salt and a dash of vanilla extract or paste.

Cook sugar, water, salt and vanilla to 118ºC. Toss in the macadamia and cook until caramelized stirring constantly. Let cool and keep them in a sealed container at room temperature; it can last for weeks. A couple of silica gel desiccant packets extend any caramelized nuts shelf life.

Milk Chocolate Mousse
1/4 cup (60g) heavy cream
1/4 cup (60g) milk
2 ea. (40g) yolks
1 Tbsp (15g) sugar
7 ounces (200g) milk chocolate, melted
0.8 cup (200g) whipped cream.

Creme Anglaise
Boil cream and milk. Meanwhile, beat sugar and yolks. Temper yolks mixture with one-third of the hot half/half – cook to 185ºF (85ºC). Drain over melted milk chocolate, mix well and cool to ≈ 104ºF (40ºC). Fold in the whipped cream; chill to set.

Chocolate Napoleon Plating
Spoon out a dolop of praliné on the plate first. Add a piece of gavotte, pipe out some chocolate mousse, add some plain (no gold) crushed praliné nuggets & macadamia. Top with gavotte, chocolate mousse – repeat this step 3 or 4 more times (go easy with the mousse). Garnish with some golden nuggets, macadamia and dots of ginger chocolate sauce. Dust some powdered sugar if desired and serve immediately – To prevent moisture from the mousse to soften the gavotte, do not assemble this dessert in advance. Enjoy!

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Toasted Baguette, Green Olive Garlic & Ricotta - Bruno Albouze - THE REAL DEAL

French baguette Video & Recipe:

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Citrus - Bruno Albouze - THE REAL DEAL

Citrus Recipe
This citrus cake (Entremet aux agrumes in French) is an easy to follow-steps recipe. The ideal family style gâteau that can be served whole or cut into 10 bars or 30 bite size portions. Professionals use stainless steel square pastry ring which ease the making process. However, and as the demo shows a ≈ 9 inch (23cm) square baking pan will do the trick.

Citrus Marmalade
0.7 lb. (300g) mandarine + water
2 ounces (60g) sugar
2 ounces (60g) candied orange peels or 2 orange zest and 1/4 teaspoon orange extract
0.9 cup (200g) grapefruit juice.
A day before, place mandarine in a saucepan and cover with water – bring to boil and cook for 2 minutes. Cover, turn the flame off and let sit overnight. Drain mandarine, quater and remove any white membranes and seeds. In a food processor, blend sugar with the diced candied orange peels. Add the chopped mandarine and give a few pulses to puree but not completely. Transfer mandarine mixture into a saucepan or frying pan, add grapefruit juice, bring to boil and cook for 20 min on medium low heat stirring every so often and cool. It can be kept refrigerated for up to 2 weeks.

Pain de Gênes
4 ounces (120g) almond paste 50% (best quality), cut into small cubes
3 ea. (150g) eggs
1 ounce (30g) pistachio paste
1.3 ounces (40g) sugar
A pinch of salt
1/2 orange zest
1 mandarine or clementine zest
1/2 lemon zest
1.9 ounces (55g) butter, melted
2 ounces (65g) flour, sifted
3 grams baking powder, sifted.

Pistachio Paste
Process 4 ounces (120g) pistachio with a drizzle of vegetable oil and almond extract until it turns into paste. Store for months in the refrigerator.

In a large pastry bowl, combine together zests, eggs, salt, sugar, pistachio paste (1 oz/30g) and the cubed almond paste. Heat up to 122ºF (50ºC) whisking constantly over a water-bath (Hot water must not touch the bottom of the pastry bowl).
Transfer warm mixture in the mixing bowl and beat on high speed until fluffy and cool; it should take 10 minutes. In a separate bowl, mix one-third of the mixture with the melted butter – add remaining batter and fold in the sifted powder (flour + baking powder). Turn oven on to 400ºF (200ºC).
Spread batter onto a large baking tray lined with a very lightly oiled silicone mat – making sure that it does not go larger than twice the size of the baking pan. Bake pain de gênes for 8 min – cool completely.

Lemon Custard
1/2 cup (130g) fresh lemon juice
1 ea. lemon zest
3 Tbsp (45g) butter
2 ea. (100g) eggs
0.6 cup (130g) sugar
4 grams gelatin sheet.
Soak gelatin in cold water for about 10 min. Drain well. In a large saucepan, gather all ingredients but the gelatin. Bring to a quick boil whisking constantly. Transfer lemon custard in a separate pastry bowl and mix in soften gelatin. Cool on ice water and chill.
Save 7 ounces (200g) lemon custard for the lemon chantilly and save remaining plain lemon custard for the topping.
Lemon Chantilly
7 ounces (200g) chilled lemon custard
1/2 cup (100g) whipped cream.
Smooth out lemon custard and fold whipped cream; refrigerate.

Line baking pan with plastic wrap (lightly coat the mold with some oil so then the plastic film wont move). Make 2 equal pain de gêne squares which would fit into the baking pan. Place the first pain de gênes sheet (skin side up) in the pan. Spread evenly 0.9lb. (400g) citrus marmalade. Enclose with the second pain de gênes sheet (skin side down). Cover the surface with small lemon custard balls followed by the lemon chantilly. Freeze the cake for up to 2 months. Unmold and split in half; cut each half into 5 bars (10 servings). Let thaw and garnish with mandarine supremes. Enjoy!

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Salted Chocolate Caramel Pecan Cookies - THE REAL DEAL

Salted Chocolate Caramel Cookies Recipe

Makes 18 Cookies ≈ 1.7 ounces (50g) ea. Total weighs with toppings 2.7 ounces (80g)
To toast: hazelnuts 4.5 ounces (130g) and pecans 11 ounces (330g) for about 15 min in a 350ºF (180ºC); cool and set aside. Save 18 pecans for the final touch up.

6 Tbsp (90g) butter, room temp
2 ounces (60g) cream cheese, room temp
6 grams fleur de sel ot 4 grams kosher salt
4 Tbsp (50g) hazelnut butter
0.8 cup (150g) raw sugar
1/4 cup (40g) brown sugar
1/4 cup (40g) granulated sugar
1 ea. (55g) egg
2.2 cups (320g) all purpose flour
1/2 Tbsp (6g) baking soda
2.5 ounces (80g) hazelnuts, toasted and crushed.
Cream butter, cream cheese and salt. Add hazelnut butter and the 3 sugars. Add the egg and the flour mixed with baking soda. Add the crushed hazelnuts. Scoop out cookie dough into 1.7 ounces (50g) portions and chill. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for months.

Salted Chocolate Caramel
1/4 cup (60g) heavy cream
2 Tbsp (30g) milk
1 Tbsp (20g) corn syrup or glucose
1/2 tsp (2.5g) vanilla paste
1 pinch of salt
0.8 ounce (25g) bittersweet chocolate
3 Tbsp (30g) sugar
1 Tbsp (15g) corn syrup or glucose
1 Tbsp (15g) butter.

Heat up cream, milk, corn syrup, vanilla and salt. In the mean time, make brown caramel with sugar and corn syrup. Turn heat off and carefully pour hot liquid in the caramel wisking constantly, mix in chocolate and cool to 160ºF (70ºC). Add butter and blend. Use at room temperature or chill for later use; it can be kept refrigerated for weeks.

Caramelized Pecans & Praliné (spread)
10 ounces (300g) toasted pecans, roughly chopped
3/4 cup (150g) granulated sugar or 50% raw sugar & 50% granulated sugar
3.5 Tbsp (50g) water
3 grams fleur de sel or kosher salt.

Cook sugar and water to 244ºF (118ºC) or for 5 min. Throw in pecans and salt and stir constantly on medium high heat. Soon the sugar is going to cristalized – continue stirring for 15 minutes or until the nuts are completely caramelized. Cool onto a silicone mat.
Use 40% of the caramelized pecans for the praliné spread and save remaining for the topping.

Preheat oven to 350ºF (180ºC). Arrange chilled cookies onto 2 baking trays lined with silicone mat. Bake one tray at the time. Flatten cookies a bit, incrust some caramelized pecans in each cookie. Bake for 12 min (10 min if using convection oven). Remove pre-baked cookies from the oven and fill each cookie with 3 hazelnut size dots of pecan praliné – bake again for 8 min more. Note that cookies should never be over baked but rather at “medium-rare” stage. Top baked cookies with more praliné and the salted chocolate caramel. Garnish with more caramelized pecans and a gold dusted toasted pecan for the final touch. Serve salted chocolate caramel pecan cookies at room temperature – they can be stored at room temperature for up to 3 days, refrigerated for a week or even kept frozen for 3 months. Enjoy!

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Lamb Stew / Estouffade - Bruno Albouze - THE REAL DEAL

Lamb Stew / Ragout / Agneau en Estouffade
Serves 6/8

≈5 lb. (2.2kg) bone-in lamb shoulder
It should give ≈ 1.5 lb. (700g) bones / ≈3 lb. (1400g) raw meat / ≈1.7 lb. (750g) cooked meat.

Brown Lamb Stock*
≈1.6 lb. (700g) lamb bones
2 Tbsp (30g) tomato paste
1 ea. onion, quarted and skin on
3 ea. carrots, scrubed and chopped
4 ea. garlic cloves, crushed.
2 ea. parsley stems
2 thyme sprigs
1 ea. bay leaf
3 cloves
1 tsp / ≈ 10 ea. black peppercorns.
*Lamb stock can be substituted for veal, beef, or chicken stock.

Bone lamb shoulder or have it done by your bucher. Trim off excess fat and cut out meat into ≈2 ounces (60/80g) portion and set aside. Roast bones onto a greased baking tray (do not use parchment papper nor mat) in a 425ºF (220ºC) for 30 min. Spread tomato paste on the roasted bones – roast for 10 minutes more. Transfer bones in a large pot. Keep the same baking tray and arrange chopped carrots, onion and garlic; roast for 35 min. Pour some water over the roasted veggies and transfer in the pot along with the bones scraping off any bits left (that’s flavor!). Add herbs, cloves and pepper. Cover with water up to 2 inches (5cm) above the solids. Bring to boil and cook for 2 to 3 hours on low heat. Drain, discard the solids and set aside.

Lamb Stew
3 lb. (1400g) lamb shoulder meat, cut into ≈ 2 ounces (60g) portions
Fleur de sel or kosher salt
1/2 Tbsp (7.5ml) olive oil
3 ea. carrots, scrubed and cut into 5 pieces
1.5 ea. onions, peeled and roughly sliced
1.5 Tbsp (20g) tomato paste
2.5 cups (650g) white wine such as Chardonnay
5 ea. garlic cloves, crushed
1 cup (250g) crushed tomatoes
2 Tbsp (40g) candied orange peels (watch video: Chocolate Orangette) or, 1/2 orange cut into 4 pieces
≈1.8 cups (400g) lamb stock
1/2 cup (80g) pitted tagliashe or kalamata olives
Salt and pepper to taste.

In a hot pot or duch oven, drizzle olive oil and salt the bottom. Sear meat in both sides (make 3 batches) on high heat. Keep seared meat in a separate bowl. Once done with the meat, throw in carrots and onions and season with some salt; cook for about 10 min scraping off the bottom of the pan as it cooks. Stir in tomato paste and cook well for about 4 min. Deglaze with wine and reduce to one-third. Add crushed tomatoes, orange, garlic, herbs, the seared meat and its rendered juice and the lamb stock. Set oven to 300ºF (150ºC). / 280ºF (140ºC) if using convection oven.

Bring stew to a boil stirring every so often. Cover and cook stew in the oven for 3 hours. Remove pot from the oven, stir in olives, put the stew back in the oven, turn the oven off and leave the pot inside for 3 hours more.

With a skimmer transfer everything onto a baking tray lined with a silicone mat and pass liquid through a sieve. Bring liquid (sauce) to a boil, skim off impurities and fat. Discard fat. Save meat and olives only from the solids (it can be refrigerated before picking through).

Arrange warm lamb meat in individual plates or a main dish, add olives and the hot sauce.
Lamb stew can be served with steamed veggies, potatoes, couscous, rice, pasta gratin… Enjoy!

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Hanger Steak, Chimichurri Sauce - Bruno Albouze - THE REAL DEAL

Grilled Hanger Steak, Chimichurri Sauce & Roasted Potatoes Recipe
Serves 6/8.
≈2.2 lb. (1kg) beef hanger steak*, skirt or flank
Chimichurri Sauce
2 Tbsp chives, minced
1 ea. garlic clove, minced (optional)
2.5 Tbsp (≈half bunch) Italian parsley, washed and thinly chopped
1 Tbsp fresh oregano, thinly chopped
2 Tbsp shallots, minced
1 Tbsp lemon confit (optional), flesh removed, rinse, pat dry and minced
1/2 cup (125g) olive oil
4 Tbsp cherry or red wine vinegar
Salt, ground black pepper and red pepper flakes or minced jalapeño to taste.
Combine all ingredients together exept for the vinegar (add it before serving to keep its vibrant color).

Roasted Potatoes, Onion & Garlic
≈2.2 lb. baby or fingerling potatoes, washed and dark spots removed
1 ea. onion, sliced
1 ea. garlic head, cloves crushed
A couple teaspoons dry thyme or rosemary or herbes de Provence, spicy rub, paprika etc…
A couple tablespoons olive oil. Salt and ground black pepper.
Clean potatoes and cut them in half and soak them in water preventing oxidation. Drain and pat dry potatoes and mix with the sliced onions and crushed garlic (skin-on) – Rub in olive oil and season with the dried herbs, spices, salt and pepper. Rub meat with olive oil and season with salt.
Leave meat out to come to room temp before grilling.

Roasting / Grilling / Baking / Serving
Preheat oven to 425ºF (220ºC). Bake potatoes for ≈ 40 min; tossing mixture half way through. Once roasted, set oven to 500ºF (260ºC) and heat up the cast iron grill. Grill mark meat on both sides for 1 min. Arrange steak onto a baking tray lined with silicone baking mat, season with pepper and finish cooking in the oven for 4 min for medium-rare. Transfer meat onto a tray and tent with foil loosely or use an upside down tray for ≈ 8 min.
Slice steak across the grain (perpendicular to its muscle fibers) and place next to the roasted potatoes. Cover meat with the chimichurri sauce. Enjoy!

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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.
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 supple. Roll out into a 0.12 inch (3mm) thick disk (a couple of inches larger than the pan). Place the dough in the greased pan; reajust edges if necessary. Add the room temperature apple-banana filling and fold upper pastry towards the filling and egg wash it. Roll out the leftover dough and cover the entire surface of the pie. Egg wash pie and refrigerate to rest for an hour or more; up to 2 days. When ready to bake, make a little chimney in the center of the pie and score the surface of the pastry using the tip and back of a pairing knife if desired.

Apple-Banana Filling
2 ea. ripen banana (best previously frozen)
1/2 Tbsp (7ml) lemon juice
1 ea. fresh banana, chopped
A pinch ground nutmeg
2 ounces (30g) candied orange peels, diced
1.8 lb. (800g) apple; a mix of granny smith and Honeycrisp or similar apples for baking
1 Tbsp (15g) butter
1/2 cup (100g) brown sugar
1/2 tsp (2.5ml) vanilla paste
A couple pinches ground cinnamon (go easy)
2.7 ounces (80g) golden raisins or jumbo medley
0.4 cup (100g) dark Rum.

Puree the thawed ripen bananas with lemon juice. Fold in diced fresh banana, the diced candied orange peels and nutmeg; set aside. Peel and core apples. Cut each apple into wedges and cubes. If made in advance; toss apple cubes in some lemon juice to prevent from browning.

In a hot and large frying pan, throw in butter, apples and raisins and sautée for 5 min on high heat stirring every so often. Add sugar and vanilla and continue to cook for 3 minutes more. Add dark rum and Flambée – as soon as the flame comes down, mix in the banana-orange mixture and cinnamon. Cook on low heat for about 3 minutes more – it should thicken removing thus most of the extra moisture. Transfer mixture onto a baking tray lined with a silicone mat to cool down.

Egg Wash
1 egg beaten with a pinch of salt.

Preheat oven to 425ºF (220ºC) with a pizza stone. Bake apple-banana croustade for 5 minutes, then lower the temp to 375ºF (190ºC) and bake for an additional ≈ 50 minutes.
Let cool pie on the stove for 15 min. Note that some of the sugar from the filling may escape during baking forming some caramel. If so, run a spatula around the pie before unmolding. To unmold: place a large plate to cover the pie, flip and position a cooling rack on its bottom, flip back up and let cool. Serve the rustic apple-banana croustade at room temperature or just warm.. Enjoy!

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