Recipes

Chocolate Royal Entremet / Trianon - Bruno Albouze - THE REAL DEAL

Chocolate Royal Cake Recipe

Makes One ≈ 9-inch (22cm) diameter x 1.5-inch (3.75cm) high pastry ring or silicon mold.
Or, 12 individual pastry ring or silicon mold filled with 2 ounces (60g) chocolate mousse per cake + dacquoise & praliné crunch. Total weigh ≈ 110 grams each
Make 2 days ahead.

Caramelized Nuts For Praliné
4 ounces (120g) chopped almonds
2.7 ounces (80g) chopped hazelnuts
A pinch of salt
7 ounces (210g) powdered sugar.

Method
Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. (Remove skin if desired). Meanwhile make caramel a sec (caramel without water). In a hot saucepan stir in powdered sugar over medium high heat and cook until it turns brown but not too dark. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicon mat and let cool completely. Break into pieces (save some for decoration). While the food processor is running throw in the caramelized nuts pieces and blend for 5 minutes or until it forms a paste. Save 5 ounces (150g) for the praliné crunch and refrigerate what’s left for later use.

Praliné Crunch
5 ounces (150g) praliné
0.8 ounce (20g) milk chocolate
0.8 ounce (20g) cocoa butter or coconut oil
2.7 ounces (80g) feuillantine (dried crêpes) or unsweetened corn flakes.

Method
Melt milk chocolate and cocoa butter or coconut oil at 105ºF (41ºC). Mix the melted chocolate mixture with the praliné and fold in feuillantine or crushed corn flakes and set aside at room temperature.

Dacquoise Biscuit
4 ea. (110g) egg whites, at room temp
1/4 tsp (1g) cream of tartar or lemon juice (It stabilizes the meringue)
1/2 cup (100g) granulated sugar
2 ounces (60g) whole hazelnuts
2 ounces (60g) whole almonds
2 ounces (60g) powdered sugar
1.5 Tbsp (20g) all-purpose flour.

Chocolate coating or pâte à glacer or melt 7 ounces (200g) dark chocolate with 1.5 tablespoon (25ml) neutral oil or coconut oil.

Method
Beat egg whites with cream of tartar and 1/4 of the granulated sugar, on low speed. Crush nuts and toast them lightly in the oven and cool. In a food processor, blend the toasted nuts, powdered sugar and flour together until fine. Meanwhile, set mixer to high speed and beat egg whites into a stiff peaks adding the remaining granulated sugar gradually.
Set oven to 400ºF (200ºC). Stop mixer and fold the nuts-sugar mixture into the meringue. Using a large off set spatulla, spread dacquoise mixture onto a greased parchment or silicon mat. Or, in a pastry bag pipe out into desired size disks.

Baking
Bake at 400ºF (200ºC) oven for approximately18 minutes. Remove from oven and let cool completely and chill.

Chablon
Brush melted chocolate coating on the surface (crust side up) of the dacquoise. Chill and cut into desired portions.

Dark Chocolate Mousse
0.8 cup (175ml) whole milk
3 ea. (60g) egg yolks
0.4 cup (90g) sugar
7 ounces (220g) Manjari / Guanaja / Caraïbe Valhrona dark chocolate
2 cups (500ml) whipped cream
4 grams gelatin sheets.

Method
Melt chocolate over a water-bath (just melted). Soak gelatin sheets in cold water for about 5 minutes and squeeze out and set aside.
Make a crème Anglaise: bring milk to boil with 1/4 of the sugar on medium heat. Meanwhile, beat yolks and remaining sugar. Pour hot milk into the yolk mixture gradually and whisk well. Return to stove and cook custard to 185ºF (85ºC) on low heat, stirring constantly. Do not boil. Remove from the heat, whisk in the melted gelatin and pass through a fine sieve over the melted dark chocolate. Whisk both mixtures well. Whip heavy cream to soft peaks. When the chocolate mixture reaches 100ºF (35/38ºC) fold in whipped cream in two times using a whisk.

Assembly
From large to individual portions, this cake can be built from the bottom to top or using the upside-down method. For the traditional method: place the dacquoise first (chocolate chablon side down). Spread the praliné crunch on the dacquoise evenly without crushing it too much and chill. Fill cake with the mousse to the top and even the surface with an off set spatula and freeze overnight.

For the upside-down method: On a flat platter lined with a large frozen bag (Watch Fraisier Cake Video). Avoid the use of plastic wrap or parchement; it will form small creases. Starting by applaying the mousse first from the sides to the center using a large spoon. Then sprinkle the praliné crunch over the mousse and top with the dacquoise (chocolate chablon side up); gently pushing down to even up the surface of the cake. Freeze completely for at least 12 hours before unmolding.

Chocolate Mirror Glaze
0.6 cups (150ml) water
10 ounces (300g) sugar
10 ounces (300g) glucose or light corn syrup
7 ounces (200g) condensed milk
20 grams gelatin sheet or powder
10 ounces (300g) dark chocolate 70% cocoa content, broken into pieces or use discs.

Method
Soak gelatin in cold water to soften. Melt chocolate over a water-bath (just melted). In a saucepan bring water, sugar and corn syrup to a boil and cook to 103º celsius. Turn heat off and mix in the condensed milk along with the melted gelatin. Pour the hot mixture over the chocolate and blend without incorporating too much air. Pass through a fine sieve, tap to remove any air bubbles and refrigerate overnight before using. This chocolate mirror glaze can keep 2 weeks in the refrigerator or frozen for months.

How To Glaze Cake
Unmold and place cake on a cake pad and put it back in the freezer. Place the super frozen cake(s) on a wire-rack over a baking tray lined with plastic wrap to collect the excess glaze afterwards. Warm up chocolate mirror glaze to 100ºF (38ºC), tap over the countertop to remove any excess air bubbles. Pour the glaze on the cake starting from the center towards the sides and quickly finish coating with a circular movement using a laddle. For an ultimate finish, gently run a large off set spatula from 12 to 6 o’clock and from 6 to 12.

Place the glazed cake in the refrigerator overnight to thaw or freeze in a large and sealed plastic container for weeks. Chocolate royal can keep refrigerated for 4 days or frozen for weeks. Better keep frozen in their original molds, unglazed though. www.brunoskitchen.net

Garnishing
The chocolate royal can be decorated in many different ways from edible gold leaf to fine chocolate decorations, chocolate pearls, caramelized nuts, fresh raspberries, mint leaves etc…
If served as a plated dessert, the chocolate royal should be paired with a sorbet such as blackcurrant, mango, passion fruit, raspberry, apricot…
Bon appétit!

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Vegetarian Dish - Bruno Albouze - THE REAL DEAL

Vegetarian Dish Recipe
Cauliflower Puree, Braised Bok Choy & Rainbow Carrot, Baby Lima Beans.

Serves 4.
Cauliflower Puree
1 ea. (1.8lb. / 800g) cauliflower
2 Tbsp (30g) butter
2 Tbsp (30ml) extra virgin olive oil.

2 bunches of rainbow carrots
4 ea. bok choy / pak choi
2 garlic cloves, crushed
1 bay leaf
Olive oil and Tamari*
1 lb. (450g) baby lima beans* (frozen or fresh in season).
Parsley for garnishing.
*Tamari has a darker color and richer flavor than the common Chinese soy sauce. It also tastes more balanced and less salty than the soy sauce.
*Baby lima beans can be substituted for edamame, English peas, wild blend rice, quinoa etc…

Method
Fill a large pan with water (half way through) and bring to a simmer and add a teaspoon of salt. Using a pairing knife, trim cauliflower bottom and run knife around the core in order to detach all the florets; set aside. Save scraps for your next batch of veggie stock if desired. Scrape the dark line below the green and scrub. Trim off two-third of the green and soak carrots in water along with the whole bok choy. Carefully, make some carrot shavings using a mandoline and keep shavings in ice water to turn them curly and crispy. Drain bok choy, halve and remove some of the core. Cook frozen lima beans until tender and cool in ice water. In the same water, blanch a couple of small cauliflower florets for garnishing and set aside. Cook through remaining cauliflower for the puree. Drain cooked cauliflower and blend immediately with some fat such as butter and olive oil or one or another. Note that the more poweful the blender the better the final texture of the puree will be. Transfer puree into a clean container and keep warm. In a large and hot skillet, add some oil, salt, crushed garlic and bay leaf. Sautee carrots for a few minutes on medium heat, cover and cook until tender. Transfer carrots onto a clean plate and arrange the halved bok choy in the hot skillet still; cut side down. Drizzle some olive oil, cover and cook for 4 min. Flip and cook for another 4 min. Drizzle with Tamari and flip (cut side down) to caramelize. When ready to serve, give a quick sautee to your veggies, spoon out caulifflower puree and arrange veggies nicely, top with carrot shavings and serve. Bon appétit! www.brunoskitchen.net

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Oysters Rockefeller / 2 Ways - Bruno Albouze - THE REAL DEAL

Oysters Rockefeller Recipe with Compound Butter
Yields 2 Dozen / 8 Servings.

Note: The oysters Rockefeller with compound butter or spinach cream can be both made ahead of time and frozen!. Once stuffed and ready to be broiled, wrap up and freeze. Then a day before the event, thaw them overnight in the refrigerator and and broil!

2 dozen oysters (Malaspina oysters are used in this video)
1 bunch chard, washed and trimmed
1/2 Tbsp (7ml) frying oil
1 fennel, washed and trimmed
2 shallots, minced
1 garlic clove, minced (optional)
1 Tbsp (15g) butter or olive oil
2 Tbsp (30ml) Pernod or Pastis (optional)
1 Tbsp tarragon (estragon), minced
0.4 lb. (200g) butter, softened
1 cup (80g) bread crumbs
Salt and pepper to taste.

Method
Scrub oysters under running and cold water. Keep refrigerated on ice and cover with a wet kitchen towel for up to a week.
Wash and pad dry chard. Trim off bottom of chard stems. Separate each leave from the stem. Chop off leaves and set aside. Remove strings from the stems if necessary and cut into brunoise (small dice). Meanwhile, wash and remove the fennel outer leaf and trim off top, split in half and remove the core and cut into small dice. Mince shallots , garlic and tarragon.
For the chard leaves: heat a large saute pan or pot. Drizzle oil and throw in greens and cook for a few minutes stirring constantly. Turn off the flame, cover and let leaves steam for 5 min more. Drain, let cool and squeeze out juice and chop.
For the diced vegetables: In a hot skillet, melt butter and sweat shallots, fennel and garlic for bout 5 minutes on medium heat. Deglaze with Pernod and transfer mixture to a clean plate to cool.
For the compound butter: With a rubber spatula mix the room temp butter. Fold in the fennel mixture along with chard leaves, tarragon, bread crumbs. Reajust seasoning with salt and pepper if needed. Garnish each oyster with a tablespoon of the compound or roll it out into a 4 milimeter sheet between 2 sheets of parchment or silicon mat and parchment and freeze completely. Cut into ovales or rounds; depending on the shape of the oyster and place under the broiler or salamander for about 3 minutes or until light brown. Serve immediately!

Oysters Rockefeller Recipe with Creamed Spinach
Yields 2 Dozen / 8 Servings.

1.5 lb. (675g) spinach, washed
1 garlic clove, crushed with skin on
1/2 Tbsp (7.5ml) frying oil
1/2 Tbsp (7.5) oilive oil or butter or both
2 shallots, minced
2 cups (500ml) heavy cream
1 Tbsp (15ml) Pernod or Pastis
1/3 cup (35g) grated parmesan
Salt and pepper to taste
Shaved Gruyère for garnishing (optional).

Method
In a red hot pot, add oil and throw in spinach and garlic. Stir swiftly on high heat until just wilted. Turn heat off, cover and let steam for a couple of minutes. Transfer greens onto paper towels and let cool. Remove garlic and discard. Squeeze out the juice well, chop and set aside.
In a large hot skillet, melt fat and cook minced shallots on medium heat until they are translucent. Deglaze with heavy cream and reduce by half. Stir in the cooked and chopped spinach for about 5 minutes. Add Pernod and parmesan stir to combine and season with salt and pepper to taste. Let cool and fill each oyster to the top. Add some Gruyère shavings if desired and place under the broiler or salamander for about 3 min or until light brown. Serve immediately!

Shucking Oysters / Steaming Process
This method is suitable for cooked oysters recipes only!
In a large and red hot pan, place the cleaned and chilled oysters on the bottom of the very hot pan. Pour about a cup of water and put the lid on immediately. Cook on high heat for 2 to 3 min. Remove the lid and transfer oysters onto a clean kitchen towel. Remove the top shell, detach the meat from the bottom shell and drain excess water. Add stuffing and broil.

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Spiced Bread / Pain d'Epices - Bruno Albouze - THE REAL DEAL

French Spiced Bread / Pain d’Epices Recipe

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Blue Cheese Soufflé Pie - Bruno Albouze - THE REAL DEAL

Blue Cheese Soufflé Pie Recipe
Serves 8 /10.

This recipe makes 2 ≈ 10-inch diameter pies.
To ease unmolding: Use a non-stick quiche pan deep design with removable bottom.
This soufflé can also be baked in individual ramekins without the use of pastry; butter ramekins generously with softened butter and coat with grated parmesan, fill to the top with soufflé mixture and bake for about 20 minutes.

Shortcrust Pastry / Pâte Brisée
3.3 cups (500g) all-purpose flour
2.2 sticks (250g) butter, cubed
2 tsp (10g) salt
1 ea. (50g) egg
1/3 cup (80ml) water.

Method
Sand flour, salt and butter. Add the egg and water and knead until just combined. Wrap up and chill until firm (the crust can be made a couple days in advance). For one pie, use two-third of the chilled pastry. Work it out a bit to soften dusting flour on the crust and work surface as you go. Roll out into a 1/4-inch thick disk. Never pull the pastry or you will get skrinkage. Gently lay in the greased pan, ligthly press pastry into bottom and up sides of pan. Refrigerate pastry during this process if necessary. Roll your rolling pin over top of pan to get rid of excess pastry. Lift up the edges; refrigerate to rest half an hour and trim off excess dough again. With a fork, prick the bottom of the dough (this will prevent from puffing up). Chill the pastry a couple of hours or best overnight before baking. Gather pastry scraps with remaining dough; do not over work scraps. Wrap up and refrigerate for up to 5 days or freeze for weeks.

Blue Cheese Béchamel
3 Tbsp (50g) butter
2 ounces (60g) all-purpose flour
2 cups (500ml) milk
6.5 ounces (200g) blue cheese, gorgonzola or roquefort, crumbled
3 ea. (60g) egg yolks
3 ea. (90g) egg whites at room temp
Salt & pepper to taste.
3 ounces (100g) crushed and lightly toasted walnuts and hazelnuts (optional).

Method
In a large saucepan, melt butter in medium heat. Whisk in flour and cook for a minute. Pour in the lukewarm milk, bring to a boil and cook for 2 minutes whisking constantly. Remove from the heat and whisk in yolks and add blue cheese. Ajust seasoning with salt and pepper. A dash of nutmeg can be added too. Cover to keep warm.
Preheat oven to 350ºF (180ºC).
Beat egg whites on high with a pinch of salt to firm peak stage. Using a whisk, fold the egg whites into the béchamel in two times. Cover bottom of the pie with the crushed nuts if desired, fill to the top and bake immediately.

Baking
Bake at 350ºF (180ºC) on the middle rack for about an hour (≈50min is using a convection oven). Remove from oven, carefully unmold and serve immediately. Blue cheese soufflé pie pairs with salad mesclun or arugula very well; just seasoned greens with a lemon juice, olive oil and minced garlic vinaigrette. Enjoy!

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Pâte de Fruits - Bruno Albouze - THE REAL DEAL

Pâte de Fruits Recipe

The basic pâte de fruits recipe is pretty straightforward. Since most fruit contains pectin and sugar at different concentrations, the amount you must add differs for most types of fruit. The good news is that most frozen fruit purees can be found online from Sicolly or Boiron. Here’s a few great combinations of flavors…

Yields 160/200 ≈ 10grams each pâte de fruits.

Passion & Mango Or Passion & Blackcurrant Or Raspberry.
2 cups (500g) passion fruit puree
2 cups (500g) mango or blackcurrant puree
Or, 2.2 lb. (1000g) raspberry puree.
Pectine Mixture
1/2 cup (100g) granulated sugar
1 ounces (30g) pectine.

2.1 lb. (950g) granulated sugar Or 2 lb. (900g) if using raspberry puree instead.
8 ounces (250g) glucose or corn syrup
1.3 Tbsp (20ml) lemon juice.

Green Apple Pâte de Fruits
1000g green apple puree
100g lemon puree

100g sugar
30g pectine

300g glucose
750g sugar
22g lemon juice.

Follow the same cooking method.

Method
Pectine mixture: Mix well together 1/2 cup of sugar with the pectine. In a large saucepan, heat puree(s) to 120ºF (60ºC) and whisk in the pectine mixture. Bring to boil and add glucose (powdered glucose can be used as well). Whisk in remaining sugar in 2 times. Bring to boil, reduce the heat to low and cook to 225ºF (107ºC).
Caution: keep flame on low when cooking pate de fruits. It takes quite awhile maybe up to 45 minutes of stirring. Use a long whisk or spatula to avoid splashes of hot liquid but if the flame is on low it should not cause any problem.
Once at 107ºC, remove saucepan from the heat and whisk in the lemon juice. Immedialty, fill up silicones molds using a confectionery dispenser funnel. If using small canelé silicone molds, fill molds up to a third of their height or pour the hot pate de fruits mixture into a baking tray lined with heavy dutty plastic wrap. Let the pâte de fruit set 6 hours at room temp, uncovered, until it is completely set throughout. Leave pate de fruits in their silicone molds until ready to be served. Then, coat them with granulated sugar; enjoy!. Keep at 24°C/ 75° F and 65% humidity for weeks.

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Pistachio Crème Brûlée - Bruno Albouze - THE REAL DEAL

Pistachio Crème Brûlée Recipe

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Triple Chocolate Fondant Cake - Bruno Albouze - THE REAL DEAL

No printable recipe available; the recipe is in the video. Enjoy!

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Baba au Rhum Recipe - Bruno Albouze - THE REAL DEAL

Baba au Rhum Recipe.

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Cheese Sticks Recipe - Bruno Albouze - THE REAL DEAL

No printable recipe needed. Enjoy!

Puff Pastry Recipe

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