Recipes

Farro Risotto, Egg A La Polignac - Bruno Albouze - THE REAL DEAL

Farro Risotto, Egg a La Polignac & Green Emulsion Recipe

Farro is a grain with a nutty flavor, high-protein, high-fiber ancient whole-grain wheat. It resembles to barley, both retain a notable amount of chew when it gets cooked.

Serves 4.Chicken Stock*/Make ≈3qt/3L

3 lb. (1.5kg) chicken parts; backs, necks, wings, feet…
≈3 carrots, 1 leek, 1 onion, 1 celery stalk, chopped
1/2 garlic head, split in half or cloves crushed
A couple of bay leave, thyme sprigs, cloves, black peppercorns
1 cup (250ml) white wine chardonnay
Water ≈ 4qt/4L
*If vegetarian, use a rich veggie stock.

Bring to a boil and let simmer chicken sto...

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Country Terrine Bûche - Bruno Albouze - THE REAL DEAL

Country Terrine Bûche Recipe / Terrine de Campagne en Bûche

Make 2 to 3 days ahead. Serves 20/24 ≈ 2x terrine.
This recipe can be divided by half but honestly and since it requires some work grinding meat, I wouldn’t. The forcemeat (farce/stuffing) makes 2x 11”/12” (28/30 cm) terrine. Tradional terrine molds, yule log molds (silicone or not), or any other waterproof loaf pan molds work. Terrine is normaly sliced out straight from its mold (restaurants de village, picnic or during other outdoor activities). This version though is more suitable for special events proposing 2 major upgrades. First, havi...

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Mushroom Hazelnut Bread - Bruno Albouze - THE REAL DEAL

Mushroom Hazelnut Bread Recipe
Mushroom hazelnut bread is an excellent addition to poultry, game, roasted meat, bbq, soups, veggies and toasted with eggs…

Makes 2x 2.2lb/1kg loaves
Starter/Fermented Dough/Pâte Fermentée. Make a day ahead or 12 hours prior kneading.
3 cups (400g) bread flour
1.1 cups (280g) spring water
2 tsp (8g) salt
0.18 ounce (5g) fresh yeast or 2.5g instant yeast.
Pour water first in the mixer bowl. Add flour, salt and yeast. Mix on low to combine – increase speed to medium and mix for 8 min. Make a tight ball. Transfer in a lightly oiled bowl, cover and leave out for 2 hours and place in the refrig...

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Quince Tart - Bruno Albouze -THE REAL DEAL

Quince Tart Recipe

Serves 5. Use a 6.5”x9.5”/16.5x24cm baking tray. Make a day ahead.

Sablée Breton*/French Butter Cookie
10 Tbsp (150g) butter, room temp
0.10 ounce (3g) fleur de sel/salt
0.6 cup (125g) raw sugar
3 ea. (60g) egg yolks
1 tsp (5ml) vanilla extract, paste or bean
0.6 cup (80g) almond meal
1.5 cups (200g) all-purpose flour
1 Tbsp (12g) baking powder.

*Any sweet crust can be used such as sweet dough/pate sucrée and pate sablée.

Combine flour with baking powder. In a food processor, cream butter with almond, salt and sugar, add yolks and vanilla. Add flour in 2 times, mix to combine – wrap up and chill.
On a flou...

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Xmas Chocolate Ornament - Bruno Albouze - THE REAL DEAL

Christmas Chocolate Ornament, Passion Fruit Apricot Recipe

Make 3 days prior serving. Serves 10.

Chocolate Xmas Tree Cookies
2.3 cups (300g) all-purpose flour
2 Tbsp (30g) unsweetened cocoa powder
1.2 tsp (8g) baking powder
0.8 cup (170g) brown sugar
A pinch of salt
1/2 tsp (1g) allspice (optional)
1 stick (115g) butter, cubed and cool
4 Tbsp (70g) honey
1 Tbsp (20g) molasse
1 ea. (50g) eggs.

First, mix flour, cocoa powder, baking powder, sugar, salt and allspice. Mix in butter and add honey, molasse and eggs. Mix until just combined. Wrap up and chill. Divide pastry in 2. On a floured work surface, roll out each into a 0.12-inch/3 mm thick sheet*, ...

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Gingerbread House - Bruno Albouze - THE REAL DEAL

Gingerbread House Recipe

Crisp Ginger Biscuit
5.4 cups (700g) all-purpose flour
1.5 Tbsp (20g) baking powder
1.6 cups (340g) brown sugar
A pinch of salt
1 tsp (2g) allspice or cinnamon
1.7 stick (200g) butter, cubed and cool
8 Tbsp (140g) honey
2 Tbsp (40g) molasse
2 ea. (100g) eggs.
If using a food processor, make 2 batches. First, mix flour, baking powder, sugar, salt and allspice. Mix in butter and add honey, molasse and eggs. Mix until just combined. Wrap up and chill. Divide pastry into 3 pieces. On a floured work surface, roll out each into a 0.12-inch/3 mm thick sheet, no need to prick with a fork – square up – save and chill excess pa...

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Stollen Recipe - Bruno Albouze - THE REAL DEAL

Stollen Recipe

Makes 2x1.8lb./800g + 1x0.9lb./400g Stollen Bread. The recipe can be doubled if using a 7 or 7.5-Quart Bowl.
Bake Stollen bread one day before serving. Dry Fruits Marinade. Make 2 weeks at least prior kneading the dough, best 4 weeks.

1.7 ounces (50g) hazelnut
1.7 ounces (50g) pistachio
2 ounces (60g) pine nut
4 ounces (125g) almond
1.4 ounces (80g) walnut
1.4 ounces (80g) candied orange, aslo called glazed orange peel
4 ounces (120g) raisins
3.4 ounces (100g) pruneaux, pitted (dried prune)
2 ounces (60g) brown sugar
1 cup (250ml) Kirschwasser.*

*Most of Stollen recipes call for dark rum; it works but using kirsch makes more sense in addition t...

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Hunter’s Chicken / Poulet Chasseur Recipe

A French classic that never seems to go out of style, Italy has its own version too called chicken cacciatore. This dish fuses mushrooms and chicken in a rich brown stock (a parent of espagnol-based sauce) The name, literally "hunter's chicken”, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Definitely a family dish to enjoy next to the fire place along with mashed potatoes or rice…
Serves 8.

Brown Stock
Chicken parts: 2x backs, 2x wings, 2x necks and knobs from the legs
1/2 Tbsp (7.5ml) grape seed oil and a couple of pinches of salt.
Mirepoix
2 carrots, peeled and chopped
1 leek, clean...

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Almond Paste Recipe-Bruno Albouze-THE REAL DEAL

Professional Grade Almond Paste 50% Recipe. (Pâte d’Amande 50%).

This recipe is suitable for baking, confectionery, and bonbons… Due to its high almond content, this is not a marzipan decor which is made with more sugar and less almond; 78/22% or 67/33%.

1.1 lb. (500g) finest almond meal
1.16 lb. (525g) sugar
0.8 cup (200g) water
1.4 oz (40g) glucose or corn syrup
2.3 oz (70g) trimoline (inverted sugar), or honey
A few drops of almond extract (optional).

In order to turn almond meal into a thinner grain/powder, blend in a food processor in 2 batches.

Cook sugar with water and glucose to 248ºF/120ºC. In the stand mixer fitted ...

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Rockfish Cromesquis Amuse-Bouche-Bruno Albouze-The Real Deal

Rockfish Cromesquis, Herbed Mayo Amuse-Bouche Recipe

Yiled 16 to 24 amuse bouche/1.4oz/40g to 0.9oz/25g.

Court Bouillon For The Fish
1.5 qt (1.5L) water
Half carrot, 1/2 celery stalk, 1/2 leek, 1/2 onion piquée, thyme, bay leaf, parsley stems, salt and pepper…
Bring to boil and cook for 30 min prior cooking fish.

10 ounces (300g) skinned and boned fish fillet such as rockfish / red snapper / dorado (mahi mahi)…
Add fish fillet in court bouillon, turn the heat off – put the lid on and let poach for about 5 min (Do not over cook). Transfer fish fillet onto a plate to cool. Shred fish making sure there is none pin b...

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