Green Forest Cake 🇺🇸🇫🇷 - Bruno Albouze

Green Forest Cake
Serves 10. / Use a 3’’x8’’/8x20cm diameter greased cake pan, or a saucepan with edges lined with greased parchment. Make a day ahead.

Green Ladyfingers Biscuit
180g Egg whites (6), at room temp
200g Sugar
120g Egg yolks (6)
185g Pastry flour, sifted
15g Tea matcha powder.

Beat egg whites with one third of the sugar on medium speed – Keep on foamy stage. Sift flour with matcha together, and set aside. When ready, increase speed and add remaining sugar gradually; beat until firm peaks. Lower speed, and pour in yolks – mix until just combined. Fold in sifted powders. Fill up greased mold and bake at 350º...

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Black Forest Cake 🇺🇸🇫🇷 - Bruno Albouze

Black Forest Cake
Serves 10. / Use a 3’’x8’’/8x20cm diameter greased cake pan, or a saucepan with edges lined with greased parchment. Make a day ahead.

Chocolate Ladyfingers Biscuit
180g Egg whites (6), at room temp
200g Sugar
120g Egg yolks (6)
180g Pastry flour, sifted
25g Unsweetened cocoa powder, sifted.

Beat egg whites with one third of the sugar on medium speed – Keep on foamy stage. Sift flour with cocoa powder together, and set aside. When ready, increase speed and add remaining sugar gradually; beat until firm peaks. Lower speed, and pour in yolks – mix until just combined. Fold in sifted powders. Fill up greased ...

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White Forest Cake 🇺🇸🇫🇷 - Bruno Albouze

White Forest Cake
Serves 10. / Use a 3’’x8’’/8x20cm diameter greased cake pan. Make a day ahead.

Ladyfingers Biscuit
180g Egg whites (6), at room temp
200g Sugar
120g Egg yolks (6)
200g Pastry flour, sifted.

Beat egg whites with one third of the sugar on medium speed – Keep on foamy stage. Sift flour, and set aside. When ready, increase speed and add sugar gradually. Beat until firm peaks. Lower speed, and pour in yolks – mix until just combined. Fold in sifted flour. Fill up greased mold and bake at 350ºF/180ºC for about 45 minutes. Cool for 10 minutes, un-mold and chill overnight prior slicing.

White Chocolate ...

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Black Forest Ice Cream Cake 🇺🇸🇫🇷 - Bruno Albouze

Black Forest Ice Cream Cake
Serves 10. / Use a 3’’x8’’/8x20cm diameter cake ring or mold.

Chocolate Dacquoise
130 Egg whites, at room temp
30 White sugar
100g Almond, or hazenut meal*
120g Powdered sugar
10g Cocoa powder.

*Whole nuts can be used in place of meal. Beat egg whites along with cream of tartar, and the white sugar on medium speed. Keep it on foamy stage. In a food processor, blend almond meal with powered sugar cocoa powder; set aside. When ready, increase speed and beat until firm peaks. Preheat oven to 350ºF/180ºC. With a spatula, fold in the sugar-almond-chocolate mixture. Pipe out 2 x 7’&rsquo...

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Vacherin Ice Cream Cake 🇺🇸🇫🇷 - Bruno Albouze

Vacherin Ice Cream Cake
Serves 10. / Use two 2’’x8’’/5x20cm diameter cake ring or a 4’’/10cm tall ring.

French Meringue
120g Egg whites, at room temp
2g Cream of tartar, or lemon juice
110g White sugar
110g Powdered sugar, sifted.

Beat egg whites along with cream of tartar, and one-third of the white sugar on medium speed. Keep it on foamy stage – When ready, increase speed to high, add remaining sugar gradually and beat to firm peaks. Then, fold in powdered sugar. Pipe out 2 disks of meringue and make drops for decoration. Bake meringue on low in a 200F/90ºC oven for 2:30 hours. Drop temp to 190ºF/8...

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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.
Crè...

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Vanilla Ice Cream 🇺🇸🇫🇷 - Bruno Albouze

Vanilla Ice Cream / Serves 16. / 1120g

Crème Anglaise
500g Milk
180g Sugar
30g Corn syrup, or glucose
30g dry milk
8g Vanilla paste or use one vanilla bean* (scrap seeds out)
2g Salt
100g Egg yolks (5)
4g Gelatin sheets*
300g Heavy cream.

*If using vanilla bean, infuse seeds and bean in hot milk for 20 min first. Sieve, and save the pod (wash and dry) for later use. Then, proceed as follow.
*The trickiest part in ice cream and sorbet making is to be able to get the right texture once done and frozen. Professional glaciers use accurate formulas for each flavor. Indeed, the percentage of water, fat, dry component, acidity, and sweetness are taken into consi...

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Chocolate Croissant🇺🇸🇫🇷Chocolatine - Bruno Albouze

Chocolate Croissant / Chocolatine
Make 2 or 3 days ahead. Yield 14. 2.8 oz (80/90g each) + 0.7 oz / 24g Chocolate Hazenut Bars.

Cocoa Nibs-Milk Infused*
100g Cocoa nibs
450g Milk, chilled.

*Use milk or water only if cocoa nibs aren't available. Toast cocoa nibs in the oven for 5 min at 350ºF. Throw cocoa nibs in milk and blend well. Sieve and readjust liquid weight by adding more milk if missing (425g is needed for the dough). Save cocoa nibs for snacks; excellent mixed in yogurt...

Chocolate Croissant Dough TTF 56ºC*
250g Bread flour
250g All-purpose flour
50g Cocoa powder
15g Instant yeast, or 30g fresh yeast
12g Salt
60g Sugar
15g Honey
8...

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Croissant Taste Of France🇺🇸🇫🇷- Bruno Albouze

Croissant Taste Of France
Make 2 or 3 days ahead. Yield 14. 2.8 oz (80/90g each).

Croissant Dough TTF 56ºC*
500g Bread flour
15g Instant yeast, or 30g fresh yeast
12g Salt
50g Sugar
250g Water at 12ºC
100g Butter, cubbed and room temp.

Butter Slab
250g butter, at room temp (Use the best European style butter available / +82% fat).
Make a 6’’x6’’/15x15cm butter slab between 2 parchment paper sheets and chill. Leave it out 20 minutes prior folding.

Follow the same protocole wether mixing by hand or using a stand mixer fitted with the hook attachment. Mix flour with sugar, salt and yeast, and add butter. Roughly sand and add ...

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Zucchini Tart Scarpaccia 🇺🇸🇫🇷 - Bruno Albouze

Zucchini Tart Scarpaccia / Yield 12.

Scarpaccia is a dish that originates from the Tuscan region in Italy. The name is loosely translated as meaning 'old shoe’. Scarpaccia can be served hot, warm or at room temperature for breakfast, brunch, lunch, parties and so on.

For a 17.5’’x13’’/44.5 x 33cm baking tray.

800g zucchini, rinsed & cut into batonnet
160g Scallions, trimmed & rinsed
6g Fresh thyme, chopped
3g Salt
10g Olive oil.

In a hot and large skillet, add olive oil and salt and saute (pre-cook) zucchins along with scallions, thyme for 10 min on full blast; shaking pan every so often. Drain and save juice for your nex...

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