Ferrero Shot Glasses - Bruno Albouze - The Real Deal

Ferrero Shot Glasses Recipe
Serves ≈ 22.

Praliné (Hazelnut Spread)
10 ounces (300g) whole hazelnuts
8 ounces (200g) sugar.

Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool.
Save one-third for the caramelized nuts; crush them for garnishing.

In a running food processor, blend remaining caramelized nuts with a pinch of salt until it turns into paste. Keep at room temp.

Hazelnut Ganache Montée (Quick mousse without eggs) / Make a day ahead
0.10 ounce (3g) gelatin sheet, soaked in cold water and drained
0.8 cup (200g) milk
3 ounces (90g) hazelnuts, toasted
4 ounces (120g) hazelnut praliné
4.5 ounces (130g) white chocolate, just melted
1.6 cup (400g) heavy cream; split in half.

Heat up milk and throw in hazelnuts; bring to boil and blend. Pass through a sieve and press down to extract as much hazelnut milk. Save solids for later use.
Bring back hazelnut milk to the saucepan, add half of the heavy cream and bring to boil. Pour hot liquid into the chocolate and blend. Add gelatin and blend. Add praline and the remaining but cool heavy cream. Blend well and refrigerate overnight.

Whip the chilled hazelnut ganache to medium-firm peaks and keep refrigerated.

Crunchy Milk Chocolate Glaze
8 ounces (250g) milk chocolate
8 ounces (250g) cocoa butter
2.5 ounces (75g) hazelnut crumbs or praliné grain.

Melt milk chocolate and cocoa butter to 113ºF (45ºC) over a bain marie (water bath) on low heat (water should not touch the bottom of the bowl). Wipe off bottom of the bowl and chill it for 5 to 10 min or until the sides of the bowl begins to set, give a good stir and check the temperature; it should be around 77/80ºF (25/26ºC). Quickly rewarm chocolate to 84/86ºF (29/30ºC) and add hazelnut crumbs.

Using the tip of a bamboo skewer, dip frozen hazelnut mousse in tempered chocolate. Let set and refrigerate.

Ferrero Shot Glasses Assembly
Make a 1/4 inch (6mm) thick layer of praliné into each glass. Pipe out some of hazelnut ganache monte (half way through) using the #825 star pastry tip and chill. Use leftovoer mousse and pipe out into swirls making sure than their diameter do not exceed the size of the cups and freeze until hardened and glaze. Garnish each glass with some crushed caramelized hazelnuts and top with the frozen glazed hazelnut swirl – keep refrigerated until dessert is thawed. Decorate with gold leaf if desired and serve – Enjoy!

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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 https://goo.gl/HgSYCU
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 dough slighlty higher than the pastry ring and its diameter (1”x14” / 2.5x35.5cm). Chill pastry for about 30 min. Carefully, apply each pastry strip against the sides of each greased ring. Trim off any excess from the bottom of the ring first and chill for 30 min. Trim off excess pastry from the top and freeze before baking. Save leftover pastry for later use – it can be stored in the freezer for weeks.

Bake pastry rings at 350ºF (180ºC) for 12 minutes. Then carefully, flip pastry and put back in the oven for 6 min more. Total baking time ≈18 min. Cool.
Take extra care regarding the baked pastry rings, these are fragile!..

Praliné (Hazelnut Spread)
10 ounces (300g) whole hazelnuts
8 ounces (200g) sugar.

Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar 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. Set aside.

Hazelnut Ganache Montée (Quick mousse without eggs) / Make a day ahead
2 ea. (6g) gelatin sheet, soaked in cold water and drained
0.8 cup (200g) milk
3 ounces (90g) hazelnuts, toasted
4 ounces (120g) hazelnut praliné
4.5 ounces (130g) white chocolate, just melted
1.6 cup (400g) heavy cream; split in half.

Heat up milk and throw in hazelnuts; bring to boil and blend. Pass through a sieve and press down to extract as much hazelnut milk. Save solids for later use.
Bring back hazelnut milk to the saucepan, add half of the heavy cream and bring to boil. Pour hot liquid in the chocolate and blend. Add gelatin and blend. Add praline and the second half of the cool heavy cream. Blend well and refrigerate overnight.
Whip the chilled hazelnut ganache to soft peaks. Fill up pastry rings or three 3.14” (8cm) diameter x 0.80 inch (2cm) height silicone molds and freeze for 4 hours or more. Save leftover mousse for later use. Unmold the frozen hazelnut mousse; cut in half and freeze.

Crunchy Milk Chocolate Glaze
10 ounces (300g) milk chocolate
3.3 ounces (100g) cocoa butter
2 ounces (60g) hazelnut crumbs or praliné grain.

Melt milk chocolate and cocoa butter to 113ºF (45ºC) in a bain marie (water bath) on low heat (water should not touch the bottom of the bowl). Wipe off bottom of the bowl and chill it for 5 to 10 min or until the sides of the bowl begins to set, give a good stir and check the temperature; it should be at 77/80ºF (25/26ºC). Quickly rewarm chocolate to 84/86ºF (29/30ºC) and add hazelnut crumbs.

Using the tip of a bamboo skewer, dip frozen hazelnut mousse halves in tempered chocolate up to its edges leaving its surface uncovered. Let set and refrigerate to thaw or freeze for later use.

Chocolate Plate / Plaque
Working with chocolate can be a challenging experience especially when the room temperature is exceeding 77ºF (25ºC); the cooler the better; 64/75ºF (18 to 23ºC). Prior working with chocolate, make sure that all the tools are clean and dry as well as a cleared and spotless work surface.
It is important to melt more chocolate than needed (for 200g needed, melt 400g or more; it can be reused anyway).
Use chocolate couverture; it is a high-quality class of chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered.

Use a half sheet tray or larger acetate plastic sheets. Acetate plastic sheets can be found online or through refined bakeries, patisseries, confectioneries and manufactures chocolate confections. Florist wrapping plastic would do the trick as well; just ask for a couple of sheets.
Line work surface with a large silicone baking mat and place the acetate plastic sheet on top or oil the surface with a super thin film of oil; the plastic wont move while spreading the tempered chocolate.

Tempering Milk Chocolate
1 lb. (450g) milk chocolate disks or block, chopped. Add 10% of cocoa butter if desired.

Melt milk chocolate to 104/113ºF (40/45ºC) in a bain marie (water bath) on low heat (water should not touch the bottom of the bowl). Wipe off bottom of the bowl and chill it for 5 to 10 min or until the sides of the bowl begins to set, give a good stir and check the temperature; it should be at 77/80ºF (25/26ºC). Quickly rewarm chocolate to 84/86ºF (29/30ºC).

Use ≈ 5 ounces (150g) tempered chocolate per sheet (That will make plenty. Save leftovers for later use).
Spread chocolate evenly using a large off set spatula starting from 9 to 3 o’clock and 12 to 6 running the spatula straight and keeping the chocolate on board, repeat once; the layer should not be thicker than one milimeter. Carefully, move the chocolate sheet further on the countertop to finish to set. Meanwhile, scrape out chocolate left on the work surface and clean spatula – use a separate bowl.
As soon as the chocolate does not stick to the touch, cut into 3.35 inch (8.5cm) x 1 inch (2.5cm) plate/plaque. Cover the chocolate plaque sheet with a silicone mat or parchment, flip (acetate side up / shinny side). Top with a baking tray to prevent from curling and refrigerate for about an hour before using or store for weeks. Save leftover chocolate for the glaze.

Lemon Curd (Optional)
1 ea. organic lemon zest
1/4 cup (70g) lemon juice (about 4 organic lemons)
1/2 cup (100g) granulated sugar
2 ea. (100g) large eggs
2 ea. sheets (4g) gelatin, soaked in cold water and drained
6.5 Tbsp (100g) unsalted butter, cubed and chilled.

In a saucepan, on medium hight heat, bring to boil lemon juice, zest, sugar and eggs whisking constantly, the mixture will thicken up. Turn off the heat and whisk in the melted gelatin. Allow the lemon mixture to cool to 140ºF (60ºC) then throw in the cubed butter and blend well and chill.

Ferrero Cake Assembly
Before sending desserts out, place milk chocolate plate on a flat and cool surface. Pipe out dots of lemon curds, candied orange cubes, edible flowers, micro mint and small red fruits cut in half such as raspberries and blueberries; keep refrigerated for up to an hour.

Meanwhile, carefully place a glazed hazelnut mousse (thawed) inside the pastry ring. (To prevent mousse from falling, glue it with some marzipan or tempered chocolate. Very carefully, place the decorated chocolate plate onto the hazelnut mousse and serve. Enjoy!

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Passion Matcha French Macaron - THE REAL DEAL - Bruno Albouze

Passion Matcha (Green Tea) Macacon Recipe

Green Tea Macaron / French Method (Makes 60 Shells/30 Cookies)
4 ea. (120g) egg whites, room temp
1 ounce (30g) sugar
1/2 tsp (2gr) cream of tartar or a few drops lemon juice (it stabilizes the meringue)

4.2 ounces (125g) almond meal
8 ounces (240g) powdered sugar
1.5 tsp (4 grams) tea Matcha powder
Water base green leaf food coloring (optional).

In the food processor, turn into fine powder the almond meal, powdered sugar and Matcha. Pass through a fine sieve and store in a dry place. In a stand mixer fitted with the whisk attachment, beat room temp egg whites with cream of tartar and one-third of the sugar on medium speed. Let it run and keep it on the foamy stage for as long as needed. Set speed to high and beat until stiff peaks adding remaining sugar gradually and food coloring if desired. Transfer meringue in a large pastry bowl and fold in half of the dry ingredient – add remaining powders and continue folding until just combined. Macaronage: with the help of a soft dough scraper – scrape down the sides of the bowl; rotating it coming accross the bowl smashing the batter. Repeat this step until the batter turns glossy and ribbon forms. Pipe out macaron using a 0.40-inch (10mm) diameter plain pastry tip over 2 half sheet (11 5/8" x 16 1/2”) silicone baking mat. Tap over the counter and leave macaron to dry out for 40 minutes or more.
Conventional oven: bake at 350ºF (180ºC) for 13 to 14 min. Let cool and carefuly remove from the mat using a small off set spatula.
Convection oven: Set oven temperature to 325ºF (160ºC).

Passion Fruit Macaron
4 ea. (120g) egg whites, room temp
1 ounce (30g) sugar
1/2 tsp (2gr) cream of tartar or a few drops lemon juice (it stabilizes the meringue)

4.2 ounces (125g) almond meal
8.3 ounces (250g) powdered sugar
2 tsp (5g) passion fruit powder (optional)
Water base yellow food coloring.

Tea Matcha Ganache Monté
1.4 cups (350g) heavy cream
1 Tbsp (12g) corn syrup or glucose
1 Tbsp (12g) honey inverted sugar
1/3 ounce (9grams) tea Matcha powder
4.7 ounces (140g) white chocolate.

Bring half of the heavy cream, corn syrup and inverted sugar to a simmer and add tea Matcha. Pour hot liquid in white chocolate; let sit a minute and blend. Add remaining chilled heavy cream; blend well and chill overnight. Beat on high until soft peaks. Do not over work.

Passion Fruit Cremeux
0.4 cup (90g) passion fruit puree
0.6 cup (115g) sugar
2 ea. (100g) eggs
10 Tbsp (145g) butter, cubed and chilled
1.5 gelatin sheet (3 grams), soaked in cold water and well drained.

Bring to a quick boil the passion fruit puree, sugar and eggs on medium heat; whisking constantly. Remove from heat – transfer into a narrow container and blend in gelatin. Cool to 140ºF (60ºC) and blend in butter giving a great emulsion; chill.

Praliné (Hazelnut Spread)
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be 100% hazlenuts.

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. Chill leftover for weeks.

Macaron Assembly
Spread a thin layer of hazelnut spread onto each yellow macaron shell. Pipe out a thin ring of tea Matcha ganache over the hazelnut spread. Fill up the center with passion cremeux. Sandwich with the green tea macaron shell. Wrap up finished macaron and chill one nite before eating. Macaron can be refrigerated for up to 5 days or freeze for weeks. Enjoy!

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Passion Fruit Ginger ❤️ Shape Cake - Bruno Albouze - THE REAL DEAL

Passion Fruit Ginger ❤️ Cake Recipe
Make x2 Silikomart (≈2 Servings per Mold) Amor Heart-Shape or Any Classic Heart-Shape Pastry Ring. Make 3 days in advance.

Almond Base Crust
Sweet Dough / Pâte Sucrée
0.9 stick (100g) butter, cubed
A pinch of salt
1/2 cup (70g) powdered sugar
1 ounce (30g) almond meal
1 ea. (50g) egg
1.75 cups (210g) all-p flour.

In a food processor, cream butter, salt, sugar and almond meal. Mix in egg and the flour – blend until just combined. Wrap up and chill completely.
Roll out into a 3mm thin, 7 inch (≈18cm) disk for one cake – prick the dough with a fork and place it onto a baking tray line with a silicone mat or parchment, cut with a 6 inch (≈15cm) diameter pastry ring. Chill.

Almond Cream (use 3.3 ounces /100g per ring)
3.3 Tbsp (50g) butter, softened
0.4 cup (50g) powdered sugar
1/2 Tbsp (5g) flour or corn starch
1.7 ounces (50g) almond meal
1 ea. (50g) egg
1/4 tsp (2g) vanilla paste.

In a food processor or by hand, cream butter, add sugar, flour and almond meal. Mix well until homogenized – add the egg and vanilla; whisk well. Pipe out almond cream onto the chilled crust (Makes 2); chill.

Bake for about 25 min at 350ºF (180ºC) – cool to room temp. Use the red template-cutter that comes with the silicone mold (small side) and cut the almond-crust into heart shape and set aside.

Chocolate Shell Glaze / Enrobage
5 ounces (150g) white chocolate
5 ounces (150g) cocoa butter
Liposoluble powder (fat-base) red food coloring.

Heat up cocoa butter until completely melted (cocoa butter can boil). Disolve in the white chocolate. Microwave a few more sec if necessary and blend and add food coloring and blend again. Use at 45ºC (113ºF). Can be stored at room temp for up to 6 months.

Mirror Glaze (Make a day ahead)
0.5 cup (100g) water
1 cup (200g) sugar
6.6 ounces (200g) corn syrup or glucose
7.3 ounces (220g) white chocolate
4.4 ounces (130g) condensed milk
1/2 tsp (2g) vanilla paste or from one bean
1/2 ounce (14g) gelatin sheet, soaked in ice water and well drained
Hydrosoluble (water-base) red food coloring.

Cook water, sugar and corn syrup to 215ºF (102ºC). Pour into the chocolate, let sit for a few sec to melt and blend gently. Add condensed milk, vanilla and blend. Add gelatin and the food coloring. Blend well keeping the nozzle down to prevent from air bubbles to form. Sieve and chill overnight before using. Can be refrigerated 2 weeks or kept frozen for months. Rewarm and use at 100ºF (38ºC). Can be refrigerated for 3 weeks or kept frozen for months.

Passion Ginger Ganache Monté (Quick Mousse)
0.13 ounce (4g) gelatin sheet, soaked in ice water and well drained
1.6 cups (400g) heavy cream
3.6 ounces (110g) white chocolate, melted
3 ounces (90g) passion fruit puree
1/2 ounce (15g) fresh ginger.

Heat up half of the cream and pour in chocolate and blend gently. Add remaining chilled heavy cream, gelatin, passion fruit puree and ginger. Blend well and refrigerate overnight. Whip to soft peaks before using.

Passion Ginger Marmalade (Insert) / Make a day ahead

1/2 cup (120g) water
0.7 cup (170g) lemon juice
1/4 cup (50g) sugar
0.16 ounce (5grams) agar-agar
0.6 cup (150g) fresh squeezed passion fruit flesh or use half passion puree and half fresh passion fruit
1.3 ounces (40g) crystallized ginger, minced.

Heat up water and lemon juice. Meanwhile mix sugar and agar-agar and whisk in the hot liquid. Bring to a boil and cook for 2 min on low. Chill to set completely. Blend the lemon agar-agar mixture to smooth out and fold in the fresh passion fruits seeds along with the ginger.

Fill up the red template cutter that (smaller side – up to 0.9 inch/2.3cm high); freeze completely.

Heart Cake Assembly
This cake is built upside down. If using a regular pastry ring, reverse the steps.
Fill the silicone mold with the passion fruit ginger mousse; more than half way through. Place the frozen passion ginger insert in and press down leaving just enough space for the almond based crust to fit (crust side up) – scrape out excess mousse; freeze for at least 6 hours or until completely hardened.

Unmold the frozen cake and put it back in the freezer until ready to glaze.
Rewarm chocolate shell glaze to 45ºC (113ºF) and the mirror glaze to 100ºF (38ºC).

Place frozen cake onto a cooling rack and a baking tray lined with plastic wrap (have 2 separate tray ready). Glaze with the chocolate shell first, once set (it takes a few seconds) transfer cake onto the other tray and add a second coating using the red mirror glaze – Save leftover glaze…Let set and transfer the glazed cake onto a serving plate. Place in the refrigerator overnight to thaw completely – Decorate with rose petals and gold leaf or gold flakes. Happy Valentine’s Day ❤️

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Raspberry Pistachio Cream Tart - Bruno Albouze - THE REAL DEAL

Raspberry Pistachio Cream Tart Recipe

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Chocolate (Jaffa) Yule Log - Bruno Albouze - THE REAL DEAL

Chocolate (Jaffa) Buche de Noel Recipe

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Marrons Glacés - THE REAL DEAL - Bruno Albouze

Marrons Glacés Recipe (Glazing process)

Order chestnut in Syrup online from Agrimontana or Clément Faugier.

3 sizes are available: small ≈(40 ea. per can), medium ≈(25 per can) and large ≈(12 per can) / the larger the more expensive.

2 medium size chestnuts in syrup (marron au sirop/confit).

Glaze

1 cup (200g) Chestnut syrup

0.6 cup (150g) water

1.3 lbs. (600g) powdered sugar

A few drops of lemon juice (optional).

Mix all ingredients together and sieve ad reserve glaze in a large bread loaf pan.

Heat up oven to 400F (190C). Arrange chestnuts onto a cooling rack to drain leaving ≈1/2 inch (2cm) space in between. Heat up marrons in the oven for 4 min. Glaze immediately and let set in the oven for one minute. Turn oven off, leave door a few inches open – let marrons to dry out for a few hours.. the oven door can be shut off as soon as the temperature drops; about 30 min after oven is turned off. Marrons glacés can be wrapped individually in candy wrap or placed in small baking cups and sealed containers in a dry and cool area or refrigerated for weeks. Enjoy!

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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.

Stuffing
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.

Method
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.
Method
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).
Method
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.

Method
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.

Baking
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.
Method
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.

Baking
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.

Method
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.

Method
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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