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The Pink Praline Tart Recipe - Bruno Albouze - THE REAL DEAL

Pink Praline Tart Recipe

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How To Make Pink Praline - Bruno Albouze - THE REAL DEAL

Pink Praline Recipe

Pink pralines or praliné roses are unique to Lyon; a city in east-central France. Yet, the story behind the sweet’s rosy pink color remains a bit of a mystery. Great for Easter time, enjoy them as candies and for a touch of whimsy on floating island and plated desserts. Mixed in the brioche dough and it will be called the ‘Brioche St genix’ a specialty from Saint-Genix-sur-Guiers in Savoy. Not to mention one of the greatest Lyon’s sweet creation: The Pink Praline Tart. These delectable candies can be found online but they come with a price tag, so it worth the work to make them at home; surprisingly doable!. They last for months if stored in an airtight container. The trick to making true praline is to add the sugar in three stages. Professionals, cook candied nuts in copper bowls, turning it over the flame ensuring a perfect sugar coating. A good grade sauté or frying pan will do the trick at home though.

Pink Candied Almonds* Yields: 1.5lb. (700g).
8.3 ounces (250) whole almonds
2 tsp (10ml) orange blossom water or rose water
1 lb. (450g) granulated sugar divided into 3x5 oz (150g) portions
1/2 cup (125g) water divided into 3x1.5oz (40ml) portions
Red food coloring, preferably professional grade and natural.

*After each stage, all utencils and pans should be cleaned to avoid premature syrup crystallization. To do it fast, fill pans with water, cover and bring to a boil and set to a simmer for about 15 minutes or so.

Method
In a saute or frying pan, place one-third of the water (1.5oz/40ml) and sugar (3oz/150g). Add a few drops of red coloring. Bring to a boil. When large bubbles begins forming, throw in the almonds stirring constantly and shaking the pan. Add flavoring. The syrup will begin to crystallize; keep stirring so that the nuts are well coated in sugar. At some stage, some of the sugar wont adhere to the nuts, and it looks like powdered pink sugar. Allow it to melt slightly so that it coats the nuts again. Transfer the contents of the pan onto a baking tray lined with silicone mat or parchment paper. Set the nuts aside and save remaining pink sugar. Clean up all utensils and pans. Place the remaining pink sugar in a saucepan and add the second-third of the sugar and water. Add a couple of drops of red food coloring if necessary. Stir it, cover with a lid and bring to a boil – after 2 minutes boiling, remove the lid and conitnue to cook until temperature reaches 255ºF (124ºC). When the syrup is almost at the desired temperature, switch on the burner below the cleaned pan and add nuts. Pour the syrup over the nuts, stirring as you pour. Coat the almonds well on high heat. Yet, the syrup will once again beguin to cristalized. Lower the heat if necessary. Allow the sugar that does not coat the almonds to melt; continue stirring. Do not over cook. Transfer the contents of the pan onto a baking tray lined with silicone mat or parchment paper. Set the nuts aside and save remaining pink sugar. Repeat the last step one more time with the remaining water and sugar.
Preheat oven to 160°F (70°C) and dry out the pink praline for about 50 minutes. Let cool. Enjoy!.

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Crème Brûlée - Bruno Albouze - THE REAL DEAL

No printable recipe available.

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Floating Island / Oeufs à la Neige Recipe - Bruno Albouze - THE REAL DEAL

Floating Island Recipe.
Floating island, île flottante or oeufs à la neige (snow eggs) is a French classic consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla then poached in milk, or quickly microwaved or baked. The chilled or room temp custard is topped with the egg whites dumplings and drizzled with caramel and often garnished with caramelized nuts. The size of the egg whites dumplinds may vary – in this version, a six 2.75 inch (7cm) diameter half round silicone molds is used; one per serving. Though, more meringue can be served or using lager diameter silicone molds; in this case reajust the meringe recipe for 5 egg whites.
Serves 6.

Crème Anglaise
2 cups (500ml) whole milk
1/2 cup (125g) heavy cream
6 ea. (120g) egg yolks (save egg whites for macarons or financiers)
1/3 cup (80g) sugar
1 vanilla bean, scrap seeds out or 1 tsp (5ml) vanilla paste or extract.
Method
Heat milk and heavy cream with one-third of the sugar; stir to combine. Meanwhile, beat yolks and remaining sugar. When milk is boiling, whisk in the hot milk gradually in the yolk mixture. Return mixture to the saucepan and cook to 185ºF (85ºC); whisking constantly on low heat. Pass the vanilla custard through a fine sieve on ice water. Stir every so often to cool down the crème Anglaise faster, then chill. Crème Anglaise can be refrigerated for up to 3 days.

Meringue
3 ea. egg whites, at room temp
A pinch of salt
2 Tbsp (30g) sugar
1 tsp (5ml) vanilla paste or extract.
Method
Lightly, oil half round silicone molds and set aside. In a stand mixer fitted with the whisk attachment, beat egg whites with the salt and one-third of the sugar for 10 min on medium speed. When ready, increase speed to high and add remaining sugar and vanilla as it goes. Fill the oiled half round silicone molds with the meringue and even off edges using an offset spatula. Bake meringue in a 300ºF (150ºC) preheated oven and in hot water bath for 15 min. Or, bake meringue in a preheated 350ºF (180ºC) oven for 3 minutes without water. In any cases, the meringue should not get any color. Let cool meringue before unmolding. Meringue can be made a day ahead. Carefully, unmold them on a lightly oiled silicone mat or parchment.

Caramel (Make about an hour prior serving)
2 ounces (60g) light corn syrup or glucose
8 ounces (250g) powdered sugar or granulated sugar.
No water.
Method
Cook corn syrup and sugar to medium amber caramel, stirring every so often. Immerse the bottom of the pan in cold water for a second to stop cooking process. Then, over the upside down half round silicone molds, drizzle hot caramel into thin strings going back and forth to form a nest. Reheat caramel if needed. To keep the caramel at its best, do not expose it to humidity.

Platting
Floating Island can be served in shallow plates, bowls or glasses. Spit the chilled vanilla custard into 6 portions, add the baked meringue and place the caramel cage on meringue. Garnish with some crushed pink praline or caramelized almonds. Enjoy!

Pink Praline Recipe: coming soon

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Raspberry Lemon Macaron - Bruno Albouze - THE REAL DEAL

Raspberry Lemon Macaron Recipe

There are 3 different methods to creating a proper meringue for macarons: the French, the Swiss and the Italian.
The French method macaron like at Lenôtre in Paris and is the most used in macaron recipes, because it results in the correct texture and taste for the French macaron. Though, they need more resting time before baking.
The Swiss method macaron consists in beating egg whites and sugar over a water-bath first. It achieves consistant and great results. However, a bit more challenging especially if made in large numbers.
The Italian method macaron like in Ladurée in Paris is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar. Known to be sweeter though and less obvious to bake. Great for large baches.

Cracking: an unfortunate and undesirable side effect in a macaron shell. Cracking seems to be caused by multiple issues, including: oily or wet almond meal, whipping the egg whites for too long or not enough, over-folding the dry ingredients into the meringue during the macaronage step, excessive moisture in the batter and skipping the drying step before baking; this allows cookie to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).

Makes 60 shells / 30 Macarons.
Note: Measuring by weight is far more accurate than measuring by volume.

1 cup + 1/8 cup (125g) almond meal, (preferably super fine), toasted*
1 3/4 cups (225g) powdered sugar.

3 ea. (100g) a couple of days old egg whites or previously frozen, at room temp
1/4 tsp (1g) tartar of cream or lemon juice (tartar of cream stabilizes the egg whites)
2 Tbsp (30g) super fine granulated sugar
*For colored macarons; add a few drops of food coloring into the meringue.

*The almond meal can be lightly toasted in a 210ºF (100ºC) for 30 min. Let cool completely and process with powdered sugar then. Since macaron hates excessive moisture, simply avoid making them at home if the humidity is too high or persistent.

Method
In a food processor, blend almond and powdered sugar until it turns into a fine powder. Do not over process. Pass through a fine sieve. This almond-sugar mixture is called tant pour tant and can be made in advance – store in a dry and cool place; sealed.
In a stand mixer fitted with the whisk attachment, beat room egg whites with cream of tartar and one-third of the sugar on medium speed for 10 minutes. This allows the egg whites to catch as much air as possible without rushing them – when ready, increase the speed to high adding remaining sugar as it goes; it should take 30 seconds to form stiff peaks. Do not over whip. With a rubber spatula or plastic scraper, fold in the almond-sugar mixture until just combined. Finish folding and scraping down batter (macaroner) until it forms a ribon. Pipe out macaron onto 2 half baking trays lined with silicon mat or parchment paper; 30 shells per tray; 1.5 inch (3.8cm) diameter. The size of a baked macaron may vary but it should not go over 1.75 inch (4.5cm) in diameter.
Tapping sheets firmly against counter a couple of times to release air bubbles is optional. Let the cookies "dry" for 40 minutes before baking maybe more using the Freanch method. When the shell is dry to the touch; it’s ready. The drying step or resting time before baking allow cookies to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).

Baking
When it comes to baking macarons, there is no doubt that a convection oven remains the best option. The increased air flow means that more heat gets into your cookies so it bakes quicker and more evenly.
If using a convection oven:
Preheat oven to 300ºF (150ºC) and bake for 12 to 15 minutes.
If using a conventional oven:
Preheat oven to 285ºF (145ºC) and bake for 18 to 22 minutes.
Bake 1 sheet of macarons at a time.

Topping
Freeze dried raspberries, turned into powder
Lemon and lime zest.
Method: Sift over the just baked macaron shells the freeze dried raspberry powder. Add zests. Let cool completely before the final assembly.

Raspberry Jam
1 Tbsp (15ml) water
7.5 ounces (220g) fresh raspberry
0.6 cup (125g) sugar
2 tsp (10ml) lemon juice.

Cream Cheese Mixture
4 ounces (120g) cream cheese, at room temp
2 Tbsp (30g) butter, softened
3.3 ounces (100g) raspberry jam
1 Tbsp (10g) lemon confit, cut into fine brunoise. Or, use 2 lemon zest instead.
Method
Heat up raspberries, water and sugar. Blend well and bring to boil and let simmer for about 30 minutes; it will thicken. Add lemon juice and transfert into a small container, cover with a plastic wrap in contact and chill; up for a month.
Beat cream cheese and the softened butter together until smooth. Add the chilled raspberry jam (3.3 ounces/100g) and season to taste with the lemon confit.

Assembly
Spread the bottom macaron shells with a thin layer of raspberry jam and top with the raspberry lemon cream cheese filling.
A finished macaron should weigh ≈ 0.7/0.8 ounces / 20/25 grams.
Storage
For best results, refrigerate filled macarons on a tray; covered but not too tight. That way the shells can absorb the filling and become softer for at least 12 hours. Once chilled, re-arrange them standing up for longer storage; covered. They will stay good for about 5 days at most. Macarons withstand freezing very well though. Store macarons with or without filling in an airtight container, then freeze for up to 3 months.
Enjoy!.

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Mushroom Ravioli, Chicken Porcini Sauce Emulsion - Bruno Albouze - THE REAL DEAL

Mushroom Ravioli, Chicken Mushroom Sauce Emulsion Recipe

Makes ≈ 24 Ravioli / Serves 8.
Wonton wrappers square or pasta dough ravioli squares.
Duxelles
1 ounce (30g) dry porcini mushroom
1.4lb (650g) button mushrooms
1 Tbsp (15g) butter
1 Tbspc(15ml) olive oil
1 Tbsp (10g) flour (optional)
A pinch of salt.

Method
A day ahead, soak dry porcini mushroom in cold water to cover and refrigerate overnight (it can be made a few days in advance). Drain porcini, squeeze and chop. Save porcini broth for the sauce.
Give button mushrooms a quick wash, drain and pat dry. Trim off bottoms and cut in four. In a food processor, give a few pulses until finely chopped but not pureed (process mushrooms in 3 batches). In a large hot oven proof skillet or rondo, add fat and saute duxelles and chopped porcini for 10 minutes on high heat. Add a pinch of salt and sift flour over (optional though); stir well. Meanwhile, preheat oven to 350ºF (180ºC). Finish cooking in the oven for 25 minutes. Remove from oven and set aside.

Shallot Port Reduction
2.6 ounces (80g) shallots, minced
3 garlic cloves, crushed (skin on)
1 Tbsp (15g) butter
1 cup (250ml) ruby port.
Method
Mince shallots. In a medium size frying pan, sweat shallots, crushed garlic until soft and translucent but not browning; about 5 min on low heat. Deglaze with port, bring to boil and reduce to dry on medium heat. Discard garlic and set aside.

Chicken Porcini Sauce
3 cups (750ml) chicken stock (check out recipe on my website)
1 cup (250ml) porcini broth
A couple of parsley stems and thyme
A few black peppercorns.
3 Tbsp (45g) butter (European style), cubed and chilled.
Method
Bring to boil stocks, herbs and pepperconrs and reduce volume by more than half. Drain and discard solids. Right before serving, reheat sauce and whisk in butter to melt. Remove from heat and blend until foamy. This sauce can also be lightly thickened with a bit of roux or cornstarch disolved in cold stock or Marsala.

Mushroom Filling
Cooked mushroom duxelles
Reduced shallot port mixture
1 Tbsp (15g) parmesan, grated (optional)
3 ounces (90g) ricotta cheese
Salt, ground black pepper, a few drops of white truffle oil (optional).
Method
Mix the warm duxelles with the shallot port mixture. Add parmesan and ricotta cheese. Season with salt, ground black pepper and truffle oil. Transfer the finished duxelles in a clean container, wrap up and refrigerate for up to 3 days.

Ravioli
Lightly brush edge of wrapper with water or egg wash. Pipe out one ounce (30g) in center of the wrapper (one or 2 at the time), seal corners against each other from its base pressing out any trapped air. Repeat with remaining wrappers and filling, keeping wrappers covered as you work. Refrigerate ravioli for up to 3 days; covered.
Cook ravioli in 3 batches in a pot of salted boiling water for 2 to 3 minutes per batch removing with slotted spoon. Keep warm.
Plating
Arrange 3 ravioli per plate. Cover with 1/4 cup (60ml) of the emultioned chicken porcini sauce. Garnish with finely chopped parsley / parmesan shavings / a few drops of extra virgin olive oil / a pinch of fleur de sel and ground black pepper – Enjoy!.

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Pissaladière Pizza Recipe - Bruno Albouze - THE REAL DEAL

Pissaladière Pizza Recipe
Pissaladière is a classic dish from Southern France, Provence. Its pizza crust is cover with a thick layer of caramelized onions, then topped with anchovies, olives and fresh herbs. Traditionally served as an appetizer or entree often paired with a salad and chilled Provence rosé wine.

Makes 16 Appetizers or 8 Servings

Flat Bread (For 2x8oz/250g Sheets)
0.8 cup (200ml) warm water*
1 Tbsp (15ml) honey
1.2 Tbsp (20ml) olive oil
1.5 cups (210g) all-purpose flour
0.7 cup (100g) bread flour
1 pack (7g) instant yeast or 1/2 ounce (15g) fresh yeast
1/2 Tbsp (6g) salt.

*If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC).
If your room temperature is at ≈ 75ºF (24ºC) water should be at 69ºF (20ºC).
If your room temperature is at ≈ 85ºF (30ºC) water should be at 45ºF (7ºC).
This chart should help to reach an internal temperature of the dough at about 75/80ºF (24/27ºC).

Method
Combine flours, salt and instant yeast or fresh yeast. Mix water and honey together and yeast if using active dry yeast. Add liquid into the dry ingredients and mix to combine. Transfer dough onto a work surface and knead until smooth for about 8 minutes. Do not add extra flour. Form a tight ball and place in a oiled bowl. Oil the surface of the dough and cover. Let rise in a 75ºF (24/30ºC) area for about 90 min or until it has tripled in size. Or, wrap up and refrigerate dough over night. Flip over a floured work surface and divive into 2 equal portions and shape into balls. Cover and let rest 20 minutes to relax. Deflate and begin to flaten rotating the dough using finger tips. (At that point the dough can be sealed in bag and placed in the freezer for up to 3 weeks). Roll out into a medium size disk, cover and let rest for 20 minutes or more. Then, roll out into a rectangle or disk dusting flour as you go. Transfer sheet on an upside down baking tray lined with parchment and prick with a fork.

For the Flat Bread Dough Recipe: Watch Tarte Flambée / Flammekueche Video

Pissaladière
Onion Mixture (For one pizza / 8oz/250g).
6 ea. (2.6lb./1.2kg) yellow onions, thinly sliced (Onions will reduce by half once cooked).
1 Tbsp (15g) butter
3 Tbsp (45ml) extra virgin olive oil
1 ea. bay leaf
1 Tbsp (10g) brown sugar
1 Tbsp ≈ 6 ea. anchovies, chopped
Since anchovies are salty, reajust seasoning accordingly and at the end.
Topping
Herbed oil: make a couple of days in advance and refrigerate if adding crushed garlic.
Combine a few pinches of herbes de Provence with a bay leaf, some fresh thyme, rosemary, oregano and cover with extra virgin olive oil.
A small jar of anchovies, cut in half lengthwise
An assortment of pitted olives such as cured black olives, green olives, kalamata, Niçoise…
Method
In a hot pot or dutch oven, add butter and olive oil. Stir in sliced onions and bay leaf and cook for 2 minutes on high heat. Reduce flame to low, add brown sugar and continue to cook for about 50 minutes; stirring and scraping bottom every 5 minutes or so. Add the tablespoon of chopped anchovies and continue to cook for 10 minutes more; on low heat. Discard bay leaf and transfer onion mixture onto a plate to cool.

Assembly
Coat the surface of the dough with the herbed oil. Spread caramelized onions evenly and arrange anchovies filets and olives.
To make the pissaladière more crispy, the dough sheet can be prebaked a couple of minutes before adding toppings. Then, put it back in the oven for 6 minutes more.

Baking
Preheated oven to 550ºF (290ºC) with a pizza stone. Grab parchment paper and carrefully slide pizza onto the red hot pizza stone. Bake for about 8 minutes. Slide pissaladière back onto the upside down baking tray and transfer on a cooling rack for a few minutes before cutting. If using a wood-fired oven, it should take 4 min. Season with ground black pepper, cut into desired portions and serve warm – Enjoy!

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Tarte Flambée / Flammekueche - Bruno Albouze - THE REAL DEAL

Tarte Flambée / Flammekueche Recipe
Tarte flambée is a specialty from Alsace in France. Flammekueche is a thin-crust pizza made with crème fraîche, sliced onions and smoked lardons and traditionally baked in a wood-burning oven. Usually served as a first course or an appetizer with a glass of chilled Alsatian white wine, the flammeküeche is made with thinly rolled-out bread dough, but you can easily substitute a store-bought roll of pizza dough or sheets of lavash.

Makes 16 Appetizers or 8 Servings

Flat Bread (For 2x8oz/250g Sheets)
0.8 cup (200ml) warm water*
1 Tbsp (15ml) honey
1.2 Tbsp (20ml) olive oil or rendered bacon fat
1.5 cups (210g) all-purpose flour
0.7 cup (100g) bread flour
1 pack (7g) instant yeast or 1/2 ounce (15g) fresh yeast
1/2 Tbsp (6g) salt.

*If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC).
If your room temperature is at ≈ 75ºF (24ºC) water should be at 69ºF (20ºC).
If your room temperature is at ≈ 85ºF (30ºC) water should be at 45ºF (7ºC).
This chart should help to reach an internal temperature of the dough at about 75/80ºF (24/27ºC).

Method
Combine flours, salt and instant yeast or fresh yeast. Mix water and honey together and yeast if using active dry yeast. Add liquid into the dry ingredients and mix to combine. Transfer dough onto a work surface and knead until smooth for about 8 minutes. Do not add extra flour. Form a tight ball and place in a oiled bowl. Oil the surface of the dough and cover. Let rise in a 75ºF (24/30ºC) area for about 90 min or until it has tripled in size. Or, wrap up and refrigerate dough over night. Flip over a floured work surface and divive into 2 equal portions and shape into balls. Cover and let rest 20 minutes to relax. Deflate and begin to flaten rotating the dough using finger tips. (At that point the dough can be sealed in bag and placed in the freezer for up to 3 weeks). Roll out into a medium size disk, cover and let rest for 20 minutes or more. Then, roll out into a large and thin rectangle or disk dusting flour as you go. Transfer sheet on an upside down baking tray lined with parchment.

Flammekueche Topping (For one dough sheet / 8oz/250g).
8 ounces (250g) smoked bacon, sliced
1 ea. (250g) onion, thinly sliced
1/2 Tbsp (8g) butter
Salt and ground black pepper to taste.
Filling
1/3 cup (70g) cream cheese, room temp
1/3 cup (70g) crème fraiche or sour cream
1/3 cup (70g) ricotta
Nutmeg, salt and ground black pepper to taste.
Mix all ingredients together, season to taste and set aside.

Method
Note: Rather than adding uncooked toppings such as bacon and onions; it is preferable to precook them first. For the bacon to render most of its fat (it can be recycled in the dough recipe or for other use) and for the onions to soften.
In a hot frying pan saute bacon until slighlty crispy and drain. Save bacon fat for later use. In the same frying pan (leave some bacon fat) melt in butter and saute onions on medium high heat for 2 minutes, then reduce to low and continue cooking for 8 minutes or until tender. Season with salt and pepper and set aside.

Assembly
Spread the creamy filling evenly on the dough sheet or disk and spread out onions and bacon. At that point, tarte flambée can be frozen for up to a month.

Baking
Preheated oven to 550ºF (290ºC) with a pizza stone. Grab parchment paper and carrefully slide tarte flambée onto the red hot pizza stone. Bake for about 7 minutes. If frozen; bake for 2 minutes more. Slide flammekueche back onto the upside down baking tray and transfer on a cooling rack for a few minutes before cutting. If using a wood-fired oven, it should take 3 min to bake. Season with ground black pepper, cut into desired portions and serve warm – Enjoy!

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Easy Amuse-Bouche / Appetizers - Bruno Albouze - THE REAL DEAL

Recipe in the video ;)