Complete recipe coming shortly😋

For 1 ea. French baguette / (Bread Recipe:

4 Servings

One baguette, cup in 2 and lengthwise, toasted

5 ounces (150g) green olives, pitted

1 ea. garlic clove

2 Tbsp (25g) almond meal

1 Tbsp (15ml) olive oil

Ricotta cheese

Toasted sesame seeds

Lemon confit (optional)...

Chocolate Napoleon - Bruno Albouze - THE REAL DEAL

Chocolate Napoleon Recipe

Makes 6 Plated Desserts

Chocolate Gavotte / Makes 3 large Sheets ≈ one sheet for 2 desserts
1.1 cup (270g) water
2 Tbsp (30g) butter
1/2 tsp (1g) salt.
1/3 cup (50g) powdered sugar
0.2 cup (30g) flour
1 Tbsp (10g) cocoa powder
2 ea. (60g) egg whites.
Bring to boil water, butter and salt. Meanwhile, mix dry ingredients and egg whites to form a paste. Pour hot liquid in the choco-egg-white paste. Bring to a boil and cook for 2 minutes. Blend and chill.

Preheat oven to 350ºF (180ºC). With a oiled damped paper towel, lightly grease silicone mat or parchment paper onto an upside down large baking tray. Spread chocolate gavotte mixture into a thin sheet – Make 3 sheets. Bake for abour 10 minutes; one tray at a time. Carefully remove gavotte pieces from the silicone mat. Store in a dry place in sealed containers or ziploc style bags. If gavotte have softened, preheat oven to 250ºF (120ºC), spread gavotte evenly onto 3 baking trays and put in the oven for about 5 min – turn oven off and leave them inside. Use at room temp.

Ginger Chocolate Sauce
1/2 cup (100g) sugar
3 Tbsp (30g) poweder milk
1/3 cup (50g) unsweetened cocoa powder
0.4 cup (100g) water
1/2 cup (120g) heavy cream
1 tsp vanilla paste or extract
2 tsp (10g) fresh ginger, peeled & grated
1 gram gelatin sheet; soaked in cold water and drained.
Method: Bring to a boil all ingredients – remove from heat, blend in the softened gelatin – pass through a sieve; chill. Use at room temperature.

Praliné (Hazelnut Spread)
3.5 ounces (75g) whole almonds
3.5 ounces (75g) whole hazelnuts*
4 ounces (100g) sugar
3 Tbsp (30g) water.
*Praliné can be 100% hazlenuts.

2) 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.

Praliné Nuggets
3 ounces (100g) milk chocolate, melted
1.8 ounces (50g) praliné, room temp
3.6 ounces (100g) feuillantine (dried crepes / wafers) or unsweetened corn flakes, broken into small pieces.

Gently, melt milk chocolate, add praliné and feuillantine. Divide into small nuggets – chill. Dust some for garnishing with gold powder. Keep refrigerated.

Caramelized Macadamia
120g macadamia, toasted and crushed
60g sugar
50g water
A pinch of salt and a dash of vanilla extract or paste.

Cook sugar, water, salt and vanilla to 118ºC. Toss in the macadamia and cook until caramelized stirring constantly. Let cool and keep them in a sealed container at room temperature; it can last for weeks. A couple of silica gel desiccant packets extend any caramelized nuts shelf life.

Milk Chocolate Mousse
1/4 cup (60g) heavy cream
1/4 cup (60g) milk
2 ea. (40g) yolks
1 Tbsp (15g) sugar
7 ounces (200g) milk chocolate, melted
0.8 cup (200g) whipped cream.

Creme Anglaise
Boil cream and milk. Meanwhile, beat sugar and yolks. Temper yolks mixture with one-third of the hot half/half – cook to 185ºF (85ºC). Drain over melted milk chocolate, mix well and cool to ≈ 104ºF (40ºC). Fold in the whipped cream; chill to set.

Chocolate Napoleon Plating
Spoon out a dolop of praliné on the plate first. Add a piece of gavotte, pipe out some chocolate mousse, add some plain (no gold) crushed praliné nuggets & macadamia. Top with gavotte, chocolate mousse – repeat this step 3 or 4 more times (go easy with the mousse). Garnish with some golden nuggets, macadamia and dots of ginger chocolate sauce. Dust some powdered sugar if desired and serve immediately – To prevent moisture from the mousse to soften the gavotte, do not assemble this dessert in advance. Enjoy!

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Citrus - Bruno Albouze - THE REAL DEAL

Citrus Recipe
This citrus cake (Entremet aux agrumes in French) is an easy to follow-steps recipe. The ideal family style gâteau that can be served whole or cut into 10 bars or 30 bite size portions. Professionals use stainless steel square pastry ring which ease the making process. However, and as the demo shows a ≈ 9 inch (23cm) square baking pan will do the trick.

Citrus Marmalade
0.7 lb. (300g) mandarine + water
2 ounces (60g) sugar
2 ounces (60g) candied orange peels or 2 orange zest and 1/4 teaspoon orange extract
0.9 cup (200g) grapefruit juice.
A day before, place mandarine in a saucepan and cover with water – bring to boil and cook for 2 minutes. Cover, turn the flame off and let sit overnight. Drain mandarine, quater and remove any white membranes and seeds. In a food processor, blend sugar with the diced candied orange peels. Add the chopped mandarine and give a few pulses to puree but not completely. Transfer mandarine mixture into a saucepan or frying pan, add grapefruit juice, bring to boil and cook for 20 min on medium low heat stirring every so often and cool. It can be kept refrigerated for up to 2 weeks.

Pain de Gênes
4 ounces (120g) almond paste 50% (best quality), cut into small cubes
3 ea. (150g) eggs
1 ounce (30g) pistachio paste
1.3 ounces (40g) sugar
A pinch of salt
1/2 orange zest
1 mandarine or clementine zest
1/2 lemon zest
1.9 ounces (55g) butter, melted
2 ounces (65g) flour, sifted
3 grams baking powder, sifted.

Pistachio Paste
Process 4 ounces (120g) pistachio with a drizzle of vegetable oil and almond extract until it turns into paste. Store for months in the refrigerator.

In a large pastry bowl, combine together zests, eggs, salt, sugar, pistachio paste (1 oz/30g) and the cubed almond paste. Heat up to 122ºF (50ºC) whisking constantly over a water-bath (Hot water must not touch the bottom of the pastry bowl).
Transfer warm mixture in the mixing bowl and beat on high speed until fluffy and cool; it should take 10 minutes. In a separate bowl, mix one-third of the mixture with the melted butter – add remaining batter and fold in the sifted powder (flour + baking powder). Turn oven on to 400ºF (200ºC).
Spread batter onto a large baking tray lined with a very lightly oiled silicone mat – making sure that it does not go larger than twice the size of the baking pan. Bake pain de gênes for 8 min – cool completely.

Lemon Custard
1/2 cup (130g) fresh lemon juice
1 ea. lemon zest
3 Tbsp (45g) butter
2 ea. (100g) eggs
0.6 cup (130g) sugar
4 grams gelatin sheet.
Soak gelatin in cold water for about 10 min. Drain well. In a large saucepan, gather all ingredients but the gelatin. Bring to a quick boil whisking constantly. Transfer lemon custard in a separate pastry bowl and mix in soften gelatin. Cool on ice water and chill.
Save 7 ounces (200g) lemon custard for the lemon chantilly and save remaining plain lemon custard for the topping.
Lemon Chantilly
7 ounces (200g) chilled lemon custard
1/2 cup (100g) whipped cream.
Smooth out lemon custard and fold whipped cream; refrigerate.

Line baking pan with plastic wrap (lightly coat the mold with some oil so then the plastic film wont move). Make 2 equal pain de gêne squares which would fit into the baking pan. Place the first pain de gênes sheet (skin side up) in the pan. Spread evenly 0.9lb. (400g) citrus marmalade. Enclose with the second pain de gênes sheet (skin side down). Cover the surface with small lemon custard balls followed by the lemon chantilly. Freeze the cake for up to 2 months. Unmold and split in half; cut each half into 5 bars (10 servings). Let thaw and garnish with mandarine supremes. Enjoy!

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Salted Chocolate Caramel Pecan Cookies - THE REAL DEAL

Salted Chocolate Caramel Cookies Recipe

Makes 18 Cookies ≈ 1.7 ounces (50g) ea. Total weighs with toppings 2.7 ounces (80g)
To toast: hazelnuts 4.5 ounces (130g) and pecans 11 ounces (330g) for about 15 min in a 350ºF (180ºC); cool and set aside. Save 18 pecans for the final touch up.

6 Tbsp (90g) butter, room temp
2 ounces (60g) cream cheese, room temp
6 grams fleur de sel ot 4 grams kosher salt
4 Tbsp (50g) hazelnut butter
0.8 cup (150g) raw sugar
1/4 cup (40g) brown sugar
1/4 cup (40g) granulated sugar
1 ea. (55g) egg
2.2 cups (320g) all purpose flour
1/2 Tbsp (6g) baking soda
2.5 ounces (80g) hazelnuts, toasted and crushed.
Cream butter, cream cheese and salt. Add hazelnut butter and the 3 sugars. Add the egg and the flour mixed with baking soda. Add the crushed hazelnuts. Scoop out cookie dough into 1.7 ounces (50g) portions and chill. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for months.

Salted Chocolate Caramel
1/4 cup (60g) heavy cream
2 Tbsp (30g) milk
1 Tbsp (20g) corn syrup or glucose
1/2 tsp (2.5g) vanilla paste
1 pinch of salt
0.8 ounce (25g) bittersweet chocolate
3 Tbsp (30g) sugar
1 Tbsp (15g) corn syrup or glucose
1 Tbsp (15g) butter.

Heat up cream, milk, corn syrup, vanilla and salt. In the mean time, make brown caramel with sugar and corn syrup. Turn heat off and carefully pour hot liquid in the caramel wisking constantly, mix in chocolate and cool to 160ºF (70ºC). Add butter and blend. Use at room temperature or chill for later use; it can be kept refrigerated for weeks.

Caramelized Pecans & Praliné (spread)
10 ounces (300g) toasted pecans, roughly chopped
3/4 cup (150g) granulated sugar or 50% raw sugar & 50% granulated sugar
3.5 Tbsp (50g) water
3 grams fleur de sel or kosher salt.

Cook sugar and water to 244ºF (118ºC) or for 5 min. Throw in pecans and salt and stir constantly on medium high heat. Soon the sugar is going to cristalized – continue stirring for 15 minutes or until the nuts are completely caramelized. Cool onto a silicone mat.
Use 40% of the caramelized pecans for the praliné spread and save remaining for the topping.

Preheat oven to 350ºF (180ºC). Arrange chilled cookies onto 2 baking trays lined with silicone mat. Bake one tray at the time. Flatten cookies a bit, incrust some caramelized pecans in each cookie. Bake for 12 min (10 min if using convection oven). Remove pre-baked cookies from the oven and fill each cookie with 3 hazelnut size dots of pecan praliné – bake again for 8 min more. Note that cookies should never be over baked but rather at “medium-rare” stage. Top baked cookies with more praliné and the salted chocolate caramel. Garnish with more caramelized pecans and a gold dusted toasted pecan for the final touch. Serve salted chocolate caramel pecan cookies at room temperature – they can be stored at room temperature for up to 3 days, refrigerated for a week or even kept frozen for 3 months. Enjoy!

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Lamb Stew / Estouffade - Bruno Albouze - THE REAL DEAL

Lamb Stew / Ragout / Agneau en Estouffade
Serves 6/8

≈5 lb. (2.2kg) bone-in lamb shoulder
It should give ≈ 1.5 lb. (700g) bones / ≈3 lb. (1400g) raw meat / ≈1.7 lb. (750g) cooked meat.

Brown Lamb Stock*
≈1.6 lb. (700g) lamb bones
2 Tbsp (30g) tomato paste
1 ea. onion, quarted and skin on
3 ea. carrots, scrubed and chopped
4 ea. garlic cloves, crushed.
2 ea. parsley stems
2 thyme sprigs
1 ea. bay leaf
3 cloves
1 tsp / ≈ 10 ea. black peppercorns.
*Lamb stock can be substituted for veal, beef, or chicken stock.

Bone lamb shoulder or have it done by your bucher. Trim off excess fat and cut out meat into ≈2 ounces (60/80g) portion and set aside. Roast bones onto a greased baking tray (do not use parchment papper nor mat) in a 425ºF (220ºC) for 30 min. Spread tomato paste on the roasted bones – roast for 10 minutes more. Transfer bones in a large pot. Keep the same baking tray and arrange chopped carrots, onion and garlic; roast for 35 min. Pour some water over the roasted veggies and transfer in the pot along with the bones scraping off any bits left (that’s flavor!). Add herbs, cloves and pepper. Cover with water up to 2 inches (5cm) above the solids. Bring to boil and cook for 2 to 3 hours on low heat. Drain, discard the solids and set aside.

Lamb Stew
3 lb. (1400g) lamb shoulder meat, cut into ≈ 2 ounces (60g) portions
Fleur de sel or kosher salt
1/2 Tbsp (7.5ml) olive oil
3 ea. carrots, scrubed and cut into 5 pieces
1.5 ea. onions, peeled and roughly sliced
1.5 Tbsp (20g) tomato paste
2.5 cups (650g) white wine such as Chardonnay
5 ea. garlic cloves, crushed
1 cup (250g) crushed tomatoes
2 Tbsp (40g) candied orange peels (watch video: Chocolate Orangette) or, 1/2 orange cut into 4 pieces
≈1.8 cups (400g) lamb stock
1/2 cup (80g) pitted tagliashe or kalamata olives
Salt and pepper to taste.

In a hot pot or duch oven, drizzle olive oil and salt the bottom. Sear meat in both sides (make 3 batches) on high heat. Keep seared meat in a separate bowl. Once done with the meat, throw in carrots and onions and season with some salt; cook for about 10 min scraping off the bottom of the pan as it cooks. Stir in tomato paste and cook well for about 4 min. Deglaze with wine and reduce to one-third. Add crushed tomatoes, orange, garlic, herbs, the seared meat and its rendered juice and the lamb stock. Set oven to 300ºF (150ºC). / 280ºF (140ºC) if using convection oven.

Bring stew to a boil stirring every so often. Cover and cook stew in the oven for 3 hours. Remove pot from the oven, stir in olives, put the stew back in the oven, turn the oven off and leave the pot inside for 3 hours more.

With a skimmer transfer everything onto a baking tray lined with a silicone mat and pass liquid through a sieve. Bring liquid (sauce) to a boil, skim off impurities and fat. Discard fat. Save meat and olives only from the solids (it can be refrigerated before picking through).

Arrange warm lamb meat in individual plates or a main dish, add olives and the hot sauce.
Lamb stew can be served with steamed veggies, potatoes, couscous, rice, pasta gratin… Enjoy!

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Hanger Steak, Chimichurri Sauce - Bruno Albouze - THE REAL DEAL

Grilled Hanger Steak, Chimichurri Sauce & Roasted Potatoes Recipe
Serves 6/8.
≈2.2 lb. (1kg) beef hanger steak*, skirt or flank
Chimichurri Sauce
2 Tbsp chives, minced
1 ea. garlic clove, minced (optional)
2.5 Tbsp (≈half bunch) Italian parsley, washed and thinly chopped
1 Tbsp fresh oregano, thinly chopped
2 Tbsp shallots, minced
1 Tbsp lemon confit (optional), flesh removed, rinse, pat dry and minced
1/2 cup (125g) olive oil
4 Tbsp cherry or red wine vinegar
Salt, ground black pepper and red pepper flakes or minced jalapeño to taste.
Combine all ingredients together exept for the vinegar (add it before serving to keep its vibrant color).

Roasted Potatoes, Onion & Garlic
≈2.2 lb. baby or fingerling potatoes, washed and dark spots removed
1 ea. onion, sliced
1 ea. garlic head, cloves crushed
A couple teaspoons dry thyme or rosemary or herbes de Provence, spicy rub, paprika etc…
A couple tablespoons olive oil. Salt and ground black pepper.
Clean potatoes and cut them in half and soak them in water preventing oxidation. Drain and pat dry potatoes and mix with the sliced onions and crushed garlic (skin-on) – Rub in olive oil and season with the dried herbs, spices, salt and pepper. Rub meat with olive oil and season with salt.
Leave meat out to come to room temp before grilling.

Roasting / Grilling / Baking / Serving
Preheat oven to 425ºF (220ºC). Bake potatoes for ≈ 40 min; tossing mixture half way through. Once roasted, set oven to 500ºF (260ºC) and heat up the cast iron grill. Grill mark meat on both sides for 1 min. Arrange steak onto a baking tray lined with silicone baking mat, season with pepper and finish cooking in the oven for 4 min for medium-rare. Transfer meat onto a tray and tent with foil loosely or use an upside down tray for ≈ 8 min.
Slice steak across the grain (perpendicular to its muscle fibers) and place next to the roasted potatoes. Cover meat with the chimichurri sauce. Enjoy!

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Rustic Apple-Banana Croustade - Bruno Albouze - The Real Deal

Rustic Apple-Banana Croustade Recipe
Serves 8/10. 11.5’’ (29cm) Diameter Non-Stick Frying Pan

Pie Dough / Shortcrust
1.7 cups (230g) all purpose flour
9 Tbsp (130g) unsalted butter, cubed and chilled
1 Tbsp (10g) sugar
2 pinches (1g) salt
1/2 tsp (2.5ml) vanilla paste
2 ea. (≈35g) egg yolks
4 Tbsp (60ml) milk.
In a food processor, sand dry ingredients with butter first. Add yolks, milk and vanilla and mix to combine. Wrap up and chill completely.
Grease tart pan with softened butter. Use 70% of the pastry for the bottom. Flour work surface and work out dough a bit to soften – the dough should remain cool and supple. Roll out into a 0.12 inch (3mm) thick disk (a couple of inches larger than the pan). Place the dough in the greased pan; reajust edges if necessary. Add the room temperature apple-banana filling and fold upper pastry towards the filling and egg wash it. Roll out the leftover dough and cover the entire surface of the pie. Egg wash pie and refrigerate to rest for an hour or more; up to 2 days. When ready to bake, make a little chimney in the center of the pie and score the surface of the pastry using the tip and back of a pairing knife if desired.

Apple-Banana Filling
2 ea. ripen banana (best previously frozen)
1/2 Tbsp (7ml) lemon juice
1 ea. fresh banana, chopped
A pinch ground nutmeg
2 ounces (30g) candied orange peels, diced
1.8 lb. (800g) apple; a mix of granny smith and Honeycrisp or similar apples for baking
1 Tbsp (15g) butter
1/2 cup (100g) brown sugar
1/2 tsp (2.5ml) vanilla paste
A couple pinches ground cinnamon (go easy)
2.7 ounces (80g) golden raisins or jumbo medley
0.4 cup (100g) dark Rum.

Puree the thawed ripen bananas with lemon juice. Fold in diced fresh banana, the diced candied orange peels and nutmeg; set aside. Peel and core apples. Cut each apple into wedges and cubes. If made in advance; toss apple cubes in some lemon juice to prevent from browning.

In a hot and large frying pan, throw in butter, apples and raisins and sautée for 5 min on high heat stirring every so often. Add sugar and vanilla and continue to cook for 3 minutes more. Add dark rum and Flambée – as soon as the flame comes down, mix in the banana-orange mixture and cinnamon. Cook on low heat for about 3 minutes more – it should thicken removing thus most of the extra moisture. Transfer mixture onto a baking tray lined with a silicone mat to cool down.

Egg Wash
1 egg beaten with a pinch of salt.

Preheat oven to 425ºF (220ºC) with a pizza stone. Bake apple-banana croustade for 5 minutes, then lower the temp to 375ºF (190ºC) and bake for an additional ≈ 50 minutes.
Let cool pie on the stove for 15 min. Note that some of the sugar from the filling may escape during baking forming some caramel. If so, run a spatula around the pie before unmolding. To unmold: place a large plate to cover the pie, flip and position a cooling rack on its bottom, flip back up and let cool. Serve the rustic apple-banana croustade at room temperature or just warm.. Enjoy!

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Countryside Apple Pie - Bruno Albouze - The Real Deal

Countryside Apple Pie Recipe

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Cara Damia - Bruno Albouze - The Real Deal

Cara Damia Recipe / Serves 8. Make 2 days ahead
This recipe is inspired by French chef Kévin Lacote.
Cara Damia could be translated as “Le plaisir des Dieux (pleasure of Gods). Each element of this dessert pairs so beautifully with each other; the buttery crust, the soft salted caramel and the crunch from the caramelized macadamia, the coconut dacquoise macaron-like texture and the delicate dulce de leche milk chocolate mousse.

Sugar Dough / Pâte Sucrée
8 Tbsp (120g) unsalted butter, cubed
2.5 ounces (75g) powdered sugar
1 ounce (30g) almond meal
A pinch fleur de sel or kosher salt
1 ea. (50g) large egg
1 tsp (5ml) vanilla paste
7 ounces (200g) all purpose flour.

In a food processor, cream butter, sugar, almond meal and salt. Add the egg and vanilla; give a few pulses. Scrap down sides of the bowl as it goes. Add half of the flour; mix to combine and add the other half. Wrap up and chill completely.
Butter pastry rings generously. Flour work surface and work out half of the chilled pastry to soften – the dough should remain cool and supple. Roll out pastry into a ≈ 0.12 inch (3mm) thick sheet. Cut out three 4.25 inch (10.5cm) diameter disks for 3.25 inch (8cm) diameter pastry rings. Chill scraps and roll out the other half and do likewise. Chill scraps and make 2 more tart. Keep disks cool but still malleable. Shape tart shells and freeze. Once frozen, line each tart with double layers of microwave-safe plastic wrap or parchment. Fill up with pie weights, beans, rice or cherry pits. Keep refrigerated or frozen until ready to bake.

Caramelized Macadamia
120g macadamia, toasted and crushed
60g sugar
50g water
A pinch of salt and a dash of vanilla extract or paste.

Cook sugar, water, salt and vanilla to 118ºC. Toss in the macadamia and cook until caramelized stirring constantly. Let cool and keep them in a sealed container at room temperature; it can last for weeks. A couple of silica gel desiccant packets extend any caramelized nuts shelf life.

Salted Caramel
1/2 cup (110g) sugar
1 ounce (30g) corn syrup or glucose
0.8 Tbsp (10g) butter
1/2 cup (125g) heavy cream
A couple of pinches fleur de sel or kosher salt
1/2 tsp (5ml) vanilla paste.

Bring up sugar and corn syrup to brown caramel on medium high heat. Turn heat off and add butter, hot cream, salt and vanilla. Turn heat back on and cook caramel to 216ºF (102ºC). Transfer to a container and let cool. Salted caramel can be kept weeks in the refrigerator.

Coconut Dacquoise
3 ea. (90g) egg whites, at room temp
2 Tbsp (30g) sugar.

3/4 cup (90g) powdered sugar
2 Tbsp (20g) almond meal
3/4 cup (70g) unsweetened shredded coconut.

In a food processor blend dry ingredients to combine; set aside. Turn oven on to 350ºF (180ºC). Beat egg white and sugar to stiff peaks on high. Fold in dry ingredients. Spread coconut mixture into a 3/4 inch (2cm) thick sheet onto a baking tray lined with a silicone baking mat; lightly oiled or a greased parchment papper and bake. Save leftovers for later use.

When oven is preheated, bake coconut dacquoise for ≈ 25 min. Then toast macadamia for about 15 minutes or until golden. Then bake tart shells for 20 min with pie weights and 5 minutes more without.

Dulce De Leche Milk Chocolate Mousse
0.4 cup (80g) sugar
2 ea. (40g) egg yolks
0.4 cup (100g) heavy cream
4 ounces (120g) milk chocolate milk couverture*
3 grams gelatin sheet
0.9 cup (200g) heavy cream, whipped to soft peaks.

Chocolate couverture is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.

Soak gelatine in cold water for about 10 min; drain and set aside. Melt milk chocolate gently and set aside. In a hot frying pan, cook sugar to brown caramel on medium high heat. Turn heat off and deglaze with hot heavy cream. Bring caramel mixture to a boil and transfer into a small saucepan. In a separate bowl, temper yolks with the caramel mixture and return to the saucepan. Cook like a creme Anglaise to 185ºF (85ºC). Add gelatin and pass caramel creme Anglaise through a fine sieve over the melted milk chocolate and mix to combine. Make sure that the caramel chocolate mixture is at ≈ 105ºF (40ºC); fold in whipped cream using a whisk. Fill half sphere silicone mold up to 1.7 ounces (50/55g) max per serving. Freeze mousse overnight or for up to 3 months. When ready to be glazed, unmold frozen mousse onto a frozen baking tray lined with plastic wrap and frozen cooling rack; keep frozen.

Caramel Glaze (Using Fondant Patissier*)
7 ounces (200g) fondant patissier
1.2 cups (300g) heavy cream
4 grams gelatin sheet.

Heat up heavy cream. Meanwhile, cook fondant to brown caramel on high heat. Turn heat off and pour in hot cream on thin stream. Bring back to boil and cool to 140ºF (60ºC). Add gelatin without adding too much friction to prevent air bubbles to form. Chill overnight* or for up to 2 weeks. Any glaze made with gelatin must be chilled to rest for at least 12 hours before being used. When ready to finish the cakes, rewarm to 86ºF (30ºC) and glaze frozen mousse. Leftover glaze can be kept frozen for months.

*Fondant patissier is also known as pouring fondant or white icing fondant (Not to be confused with the roll fondant used for wedding cakes).
A perfect hold and gloss outside, in fridge or in freezer such as eclairs and choux. It can be found online and through fine bakeries and patisseries.
Make your own will end up being an interresting experience. Fondant can be kept refrigerated for months.

Fondant Patissier
1.6 cups (325g) sugar
2 Tbsp (30ml) water
1.7 ounces (50g) glucose or corn syrup.

This recipe can be doubled; it is easier to handle. Cook sugar, water and glucose covered for about 3 min after boiling. Remove the lid and cook syrup to 244ºF (118ºC); immediately immerse the bottom of the saucepan in cool water to stop cooking process, wait and lower syrup temperature to 167ºF (75ºC) and transfer in the mixing bowl. Let run mixer for about 5 min fitted with the paddle attachment on medium low speed. As it cools down, the syrup gets thicker and whiter – as soon it turns white but must remain quite supple; it’s ready. Be carefull though, one minute more and it will turn into a pasty mixture which wont be good anymore.
Turn off mixer immediately. Transfer fondant onto a clean work surface and finish kneading the still hot mixture with the palms of your hands* (called fraser in French) and continue for about 5 min or until it comes together and gets firmer. Wrap up and chill 24 hours before using.
*Because the mixture may still be in the hot side; kitchen cleaning rubber gloves are recommended.

Cara Damia Assembly
The good news about this dessert is that every component can be made days or weeks in advance.
The weigh of the finished dessert should not exceed 4.5 ounces (130g).

Inside each tart shell, pipe out salted caramel which should not exceed 0.5 ounce/15 grams per tart. Crush some caramelized macadamia and top the salted caramel with; about 15 grams per tart. Cover with a disk of coconut dacquoise (its diameter should be slightly smaller than the shell).
Pull the glazed dulce de leche chocolate mousse from the freezer. Heat up quickly the blade of a small offset spatula in hot water, wipe it off and slide under the frozen dome and top each tart with. Hid the thinny space left between the mousse and the seam of the upper crust with some craquelin or thinly chopped caramelized macadamia. Make sure the mousse is thawed before serving. Finished Cara Damia dessert can be refrigerated for up to 3 days or kept frozen for 3 months. Enjoy!

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Panna Cotta Recipe / Café-Caramel - Bruno Albouze - The Real Deal

Panna Cotta, Café-Caramel Recipe.

Serves 5. /4 ounces (120g each) + Caramel Sauce

Panna Cotta
2 cups (500g) heavy cream
1/4 cup (50g) brown sugar
0.3 ounce (8 grams) coffee beans
0.1 ounce (3 grams) instant coffee
1 tsp (5ml) vanilla paste or one vanilla bean (seeds and pod)
3 ea. (6 grams) sheets gelatin.

Soak gelatin sheets in cold water to soften and drain. Heat up heavy cream almost to the boiling point. Turn heat off and add sugar, coffee and vanilla, cover and let infuse for 20 minutes. Mix in the softened gelatin and pass through a sieve. Fill cups and refrigerate overnight to set.

Caramel Sauce
0.4 cup (80g) sugar
0.7 cup (170g) heavy cream
A pinch of fleur de sel or kosher salt.

Make a caramel a sec (caramel without water) – cook sugar to brown color, add salt. Turn heat off and deglaze carefully with the hot cream in thin stream. Turn heat back on and cook caramel sauce until smooth; for about 4 min on medium-low heat. Let cool to room temperature and transfer caramel sauce into a squeeze bottle if desired. Refrigerate for up to a month.

Before serving panna cotta, microwave caramel sauce a few seconds to soften and top the chilled panna cotta cups with thin layer of caramel. Save leftovers for later use. Decor with gold leaf if desired. Enjoy😋

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