Recipes

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Crispy Salsa Avocado Roll - Bruno Albouze - THE REAL DEAL

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Easter Bunnies Brioche - Bruno Albouze - THE REAL DEAL

Easter Bunnies Brioche Recipe
Makes ≈ 8 Bunnies
Brioche
1.5 cups (200g) bread flour
1.5 cups (200g) all purpose flour
13.5 Tbsp (200g) butter, cut into small cubes and cold
4 ea. (200g) eggs
1/4 cup (60ml) milk
1 ounce (30g) fresh yeast or 1/2 ounce (15g) instant yeast
0.2 cup (40g) sugar
1.5 tsp (8g) salt.

4 ea. dry raisins cut in half for the eyes
Almond cream / custard or preserves
Pearl sugar for the tails
Egg wash (blend a egg with a pinch of salt).

Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and becomes elastique; scraping sides of bowl and hook as it goes. Add cubed butter and continue to mix for an additional 10 min; until completely smooth. The internal temperature of the dough should be around 77ºF (25ºC). Shape into tight ball, place in a container, cover and let ferment for about an hour or until it has doubled in size. Transfer dough onto work surface (no flour needed) degase it, shape into a ball, cover and chill overnight.
On a floured work surface, divide chilled brioche into 3 portions:
For the bunny bodies: 1 x 0.9 lb (400g). For the head: 1 x 0.4 lb (200g). For the tails: 1 x 4 ounces (120g) and chill. Roll out the 400g portion into a 1/4 inch (6mm) thick square and chill to rest for about 15 min. Meanwhile, shape the 2 other brioche portions into a tight cylinder and cut into 8 equal portions. shape into tight balls and chill. Put the chilled brioche square back onto the work surface; reajust its thickness. Spread some almond cream, pastry cream or preserves and roll into a cylinder; cut into 8 equal portions; chill the bunny bodies 🐰. Shape heads into tight carrots to mimic bunny’s ears; keep refrigerated.

Assembly
Arrange bodies on a large baking tray seam (9 o’clock) slightly open (paws). Cut each ‘carrot’ shaped head to mimic bunny’s ears – brush some egg wash and stick on each body. Brush out each tail in egg wash and coat the outer surface with pearl sugar or sesame seeds or poppy seeds; skick in bunny’s butt🐇. Insert half raisin for the eye. Egg wash bunnies, top with granulated sugar if desired and let proof for about an hour. At this joncture, finished bunnies can be frozen for up to 2 weeks.

Baking
Bake Easter bunnies brioche at 425ºF (220ºC) for 8 min. Lower oven temp to 350ºF (180ºC) and bake for an additional 5 min. Do not over bake brioche. Let cool on cooling rack.

Almond Cream Filling
1 cup (90g) almond meal
0.7 cup (90g) powdered sugar
1 Tbsp (15g) corn starch or flour
10 Tbsp (150g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1/2 tsp (2g) vanilla extract.

Method
In a food processor, blend almond meal, sugar and starch. Add butter and salt and process until smooth. Add egg and vanilla a mix until homogenized. Save leftover for later use.

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Auctioned off at the 13th San Diego Youth Services Charity Event. Theme: 3 cheers for you.. / Won best design ☺️

temp-post-image
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Auvergne Dark Rye Bread Loaf - Bruno Albouze - THE REAL DEAL

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Sourdough Country Bread /4K - Bruno Albouze - THE REAL DEAL

Sourdough Country Bread (Pain de Campagne Au Levain) Recipe

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Wild Mushroom Rosemary Polenta - Bruno Albouze - THE REAL DEAL

Wild Mushroom Rosemary Polenta Recipe

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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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