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Frosted Lemons Dessert 🍋 - Bruno Albouze - THE REAL DEAL

Frosted Lemons Dessert Recipe

Yields 12/16.
12 ea. lemons, preferably organic and plump, bottoms and tops removed (save tops). With a filet knife, carefully remove the flesh; squeeze out juice and save. Freeze empty lemons and tops.

Italian Meringue
1 cup (200g) sugar
1/3 cup (60g) water
3 Tbsp (50g) honey or trimoline*
4 ea. (120g) egg whites, room temp
1/2 tsp lemon juice or cream of tartare (meringue stabilizer).

0.7 cup (180g) lemon juice
1/2 cup poached or candied lemons, cubed or 3 lemon zest.

*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases carmelizatio...

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Brioche Polonaise - Bruno Albouze - THE REAL DEAL

Brioche Polonaise Recipe
In most French patisseries, unsold items such croissant and brioche find their way to reborn into amazing treats. Croissant is turned into almond croissant (croissant aux amandes) and brioche and other viennoiserie into bread pudding. Brioche Polonaise is originally made using leftover brioche a tete which are soaked in orange flavored syrup or rum or kirsch, stuffed with pastry cream mixed with fruits confit (Tutti frutti mix diced candied fruit 1/4), and covered with Italian meringue.

Makes 8.
8 ea. brioche a tete or leftover brioche, panettone or similar…
Almond Light Syrup
1.5 cup (325g) water
0.6 cup (120g) sugar...

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Rustic Pear Charlotte - Bruno Albouze - THE REAL DEAL

Rustic Pear Charlotte Recipe.
Serves 10. For a 8x3”/8x20cm cake pan or pastry ring.

Leftover of brioche, king cake crown (fouace/rosca de reyes), panettone, bread… Do not use stale bread.
3 Tbsp (45g) butter, melted.
6 ea. pears such as bartlet, comice, bosk…
Lemon juice
2 star anis
Almond slices.
Peel and immerse pears in water with a splash of lemon juice. Halve each pear, core and cut into 3 wedges. Save 0.9lb. (400g) for the pear filling.

Roasted Pears (Stuffing & Topping)
In a hot large frying pan, drizzle a bit of oil and sugar and arrange pear wedges and top with more sugar. Throw in star anis and sear pear on each si...

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King Cake Crown/Fouace - Bruno Albouze - THE REAL DEAL

King Cake Crown / Fouace Recipe
The fouace, fougasse or fouée is a Western France specialty shaped into crown. Very popular in Spain and Mexico as rosca de reyes. Their origins date back to the Middle Ages, but their popularity swelled in the 16th Century. It is basically a low-fat brioche dough but higher in sugar content and traditionally flavored with orange blossom water and citrus zests and topped with caster or pearl sugar. During the holiday season they are stuffed or topped or both with candied cedra lemon, orange peel, Angelica sticks. Though, pretty much any candied fruits can be used.

Makes 4x1.8lb./800g King cake – ...

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Tournedos, Pepper Sauce, Chanterelle Recipe

Serves 4.
4 x ≈7 ounces/200g 1.5”(4cm) thick tournedo steaks (choice grade)
Grape seed oil / Salt.

Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up frying pan or cast iron skillet (red hot). Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side.
Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the sauce.
(Steaks can be reheated in a 450ºF (230ºC) oven for a couple of minutes right before serving.

Pepper Sauc...

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Bonifacio-Style Aubergines - Bruno Albouze - THE REAL DEAL

Bonifacio-Style Aubergines / Stuffed Eggplant Boats Recipe
Recipe inspired from ‘Les Carnets De Julie’ Tv show. Aubergines à la Bonifacienne (Stuffed eggplant boats) is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses. Traditionally made with 3 kinds of aged Corsican cheeses, other kinds can be used as well especially when specific cheeses are not available in the US.

Serves ≈12
6 ea. Italian eggplant (Aubergine), cooked and meat scooped out. Save skin
0.9 lb. (400g) aged mixed cheeses such as G...

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Lisbon Chocolate Cake - Bruno Albouze - THE REAL DEAL

Lisbon Chocolate Cake Recipe

Makes ≈2x8”2”/20x5cm Ø entremet/cake. Make 2 days ahead.

Chocolate Biscuit Brownie
10 ounces (300g) bittersweet chocolate 64% to 72%
12 Tbsp (180g) butter
4 ea. (200g) eggs
0.6 cup (120g) sugar
1/3 cup (50g) cake flour
1 tsp (5g) baking powder.

Melt butter and chocolate over water bath stirring every so often. Once just melted remove from the heat and set aside. Meanwhile, beat eggs and sugar on medium high. Pour in chocolate mixture and sift over the flour and baking powder. Mix until just combined. Fill greased mold lined with parchment paper. Fill mold about half way and bake in a 375ºF...

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Endive Reblochon Tatin - Bruno Albouze - THE REAL DEAL

Endive Reblochon Tatin Recipe

Serves 8. Excellent into small portions as appetizers or wine tasting or served as an entree.

Pie Dough / Pâte Brisée
1.9 cups (250g) all-purpose flour
1.1 sticks (125g) butter, cubed and cool
1 tsp (4g) salt
1 (50g) whole egg
2 Tbsp (30ml) water or milk.

Using a food processor, mixer or by hand, sand flour, salt and butter. Add the egg and water and mix to combine. Wrap up and chill. Use two-third of the dough and roll out into a 1/4 inch (5/6mm) thick disk and about 0.5 inch (1.25cm) larger than the mold. Prick and freeze for 20 min or more.
Preheat oven to 350ºF (180ºC). Top crust with parchm...

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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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