Pain Au Lait Buns Demo - Bruno Albouze - THE REAL DEAL

Pain Au Lait Recipe

Makes 12 Buns / 1.7 ounces / 50grams each.
For half brioche recipe 1.35lb. (600g)*

Make brioche dough a day ahead.
*To make your own brioche dough go to Breakfast & Brunch page. Brioche dough can also be ordered from your local baker.

In floured work surface, flatten the overnight chilled brioche into a rectangle and shape it into a tight log. Divide log into 12 portions (1.7oz/50gr ea) and place them on a floured spot. Roll into tight balls and leave to relax for 10 minutes at least; covered – if the room temp is too warm, refrigerate brioche balls. Flatten each ball and fold in half into the center and press to form a moon shape with the palm of your hand. Fold again and seal the sides together, pressing gently harder at the ends to make them slightly pointed.
Arrange 6 buns per tray, seam-side down, onto baking trays lined with baking parchment or silicon mat. Cover dough with a greased plastic or a wet kitchen towel and allow to rise in a warm area for 2 hours or until it has tripled in size. Carefully, brush each bun with egg-wash and using your scissors, make deep incisions onto each bun following its shape – if it deflates, no worries it will puff back up once in the oven. Sprinkle with pearl or grannulated sugar and drizzle some egg-wash; this will burst while baking creating a beautiful crispy finish.
Unbaked pain au lait can be stored in the freezer. Place them in the freezer first and uncovered until they have completely hardened then store them in freezer bags for up to 3 weeks.

Egg wash: 1 eggs beaten with a pinch of salt.

Most small brioche items should be baked in a very hot oven and for an short period of time in order to get an appealing color and incomparable texture. Bake pain au lait at 450ºF (230ºC) for 7 minutes or less; one tray at the time. Lower temp to 425ºF (220ºC) if using a convection oven. Transfer the baked pain au lait onto a cooling rack and let cool to room temp. Ejoy!.

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Tarte Tropézienne Recipe - Bruno Albouze - THE REAL DEAL

Tarte Tropézienne Recipe
La tarte tropeziene also known as la tarte St Trope is a pâtisserie consisting of a filled brioche. It was created in 1955 by Alexandre Mika, a pâtisserie owner in St Tropez. The pastry was named by Actress Brigitte Bardot while she was there filming ‘And God Created Woman’ in 1956.
Christophe Michalak Tarte Tropézienne Inspired.

Serves 8/10.
10 ounces (300g) brioche dough*
*To make your own brioche dough click bellow. Brioche dough can also be ordered from your local baker.

In floured work surface, first gather sides of the brioche dough toward the center to form thus a round shape. Remove flour, flip dough and form a tight ball. Let rest for 15 minutes; covered. Dust some flour back on the work surface and dough. Flatten brioche a bit using a rolling pin, cover and let rest for 15 minutes to relax. (Refrigerate dough if it is too warm). Roll out dough into desired diameter and place in greased 9’’ or 10’’ (23/25cm) pan. Cover with a greased plastic wrap or a wet kitchen towel. Let proof in a 90ºF (30ºC) area for about 2:30 or until it has tripled in size. With a pastry brush, gently paint the surface of the brioche with the egg wash and dot with the streusel cubes. Bake at 350ºF (180ºC) for about 18 min. Remove brioche from the oven and let sit 10 min. Then, transfer onto a cooling rack. Chill an hour or more before slicing it lengthwise. Note that brioche should never be overbaked or its texture and flavor will suffer.
Egg wash: 1 eggs beaten with a pinch of salt.

1 ounce (30g) salted butter*, cold and cubed
1 ounce (30g) granulated sugar
1 ounce (30g) pastry or all-purpose flour
*If using unsalted butter, add a pinch of salt.
In a food processor, blend all ingredients until just combined. Flatten dough between 2 parchment papper into 1/4’’ (6mm) thick slab and freeze.
Once frozen, cut into cubes. Keep frozen.

Mediterranean Syrup
0.6 cup (160ml) water
1/3 cup (80g) sugar
1 tsp (5ml) vanilla extract or seeds from one vanilla bean
1 Tbsp (15ml) orange blossom water or 1 tsp (5ml) orange extract
1 ea. orange zest
1 Tbsp (15ml) Kirsh (optional)
Heat up all ingredrients together until sugar is dissolved; no need to boil. Keep syrup at room temperature.

Tropézienne Filling

Pastry Cream

6 grams gelatin sheets or powder.

1.1 cups (280ml) whole milk
0.4 cup (80g) brown sugar
4 ea. (80g) egg yolks
1 ea. vanilla bean, scrape out seeds or, 1 tsp (5ml) vanilla extract or paste
2 Tbsp (20g) corn starch
1/2 lb. (225g) mascarpone.

0.7 cup (170ml) heavy cream
2 Tbsp (25ml) orange blossom water or 1 tsp (5ml) orange extract
1 Tbsp (15ml) Kirsch (optional).

Soak gelatin in cold water to soften for about 8 min and drain. If using gelatin powder, sprinkle in 42g of cold water and let sit 10 minutes or more before using.
In a bowl, beat sugar, yolks, starch and vanilla together and set aside. Meanwhile, bring milk to a boil in a medium size saucepan. Turn off heat, and temper the yolk mixture with half of the hot milk; whisk well. Pour the tempered mixture back into the other half of the hot milk. Whisk and return to the stove. Bring pastry cream to boil and cook for 2 minutes; whisking constantly – on medium heat.
Turn off heat and whisk in the gelatin and add the mascarpone. Transfer custard onto a tray lined with plastic wrap and cover with wrap in contact. Let cool to room temp and chill completely.

Tropézienne Filling
Chill mixing bowl for 30 min or more prior making whipped cream. Whip heavy cream until soft peaks. Transfer whipped cream in a separate bowl. Don’t clean the mixing bowl nor the whisk attachment – beat on high speed the chilled custard along with the flavoring and Kirsch is desired. Fold whipped cream into the soften custard. Fill a pastry bag with a half inch (1.25cm) plain diameter pastry tip.

Slice the previously refrigerated brioche lengthwise using a bread knife. Cut top into 8 or 10 portions using a chef’s knife and flip. Moisturize generously the brioche bottom and tops with the mediterranean syrup; use it all. Pipe out cream buns starting from 12 to 6 and 9 to 3 o’clock, filling gaps as you go. By following this procedure the filling will be better distributed. Arrange tops back on and cut through with a large chef’s knife. Dust with powdered sugar and serve. Tropézienne can be kept refrigerated up to 2 days; wrapped up. It can also be frozen a few weeks – Enjoy!

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Mango Malai Sandwich - Bruno Albouze - THE REAL DEAL

Mango Malai Sandwich Recipe (Rasmalai with a French Twist).
Originaly Rasmalai is a soft and spongy cottage cheese patties, cooked in sugar syrup and then poached in saffron, cardamom or rose water flavored creamy milk (Rabri). In this version the patties are cooked in orange flavored sugar syrup insted, halved and filled with Chantilly and mango* coulis and garnished with pistachios. *Other fruits can be used for coulis and garnishinf such as peach, apricot, raspberry, strawberry…

Makes 12 – Serves 4.
Malai Patties / Chhena / Cottage Cheese.
4 cups (1L) 2% fat milk
2 Tablespoons (30ml) lemon juice.

Sugar Syrup
3 cups (750ml) water / 0.9 cup (190g) sugar / 1 tsp (5ml) vanilla / 1 orange zest.
For the Malai patties, bring milk to a boil. Turn off heat and stir in lemon; a teaspoon at a time until it separates. Set a strainer over a bowl and line it with cheesecloth. Strain cottage cheese. Save whey for later use. Wrap curd tight in cheesecloth and wash it to stop cooking and lower its acidity. Remove as much moisture as possible. Place the curd between paper towels and press for 8 min. Mash and knead the cheese mixture until it comes together and turns into dough. Stop kneading when your palm starts to turn greasy. It should take around 5 min. Divide into 12 equal portions and shape into balls. Then, press them gently to turn into round patties. Cover with a wet cheesecloth to prevent drying out.
For the syrup, bring to a boil all ingredients. Cook Malai patties for 10 minutes on low heat; covered. Patties can be flipped half way through.

Mango Coulis
2 ea. ripe mangos
1 tsp (5ml) lime juice
Sugar to taste.
Blend the mango flesh with lime juice. Add sugar to taste, blend and strain.

Plating: Halve Malai patties, dot with mango coulis and stuff with Chantilly. Put their hats back on and garnish with pistachio and orange zest. Serve immediately – Enjoy!

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Roquefort Palmiers - Bruno Albouze - THE REAL DEAL

Roquefort Palmiers Recipe

Makes 36 Palmiers (2x18).

1/2 lb (225g) puff pastry, chilled
3 ounces (100g) roquefort, blue cheese or gorgonzola*
3 ounces (100g) sour cream (creme fraiche)
3 ounces (100g) chopped nuts such as pecans, walnuts or hazelnuts
Ground black pepper.
*Since gorgonzola is creamier, use less creme fraiche.

Egg wash: 1 eggs beaten with a pinch of salt.

Chop nuts into small pieces and set aside. On a floured work surface, roll out puff pastry into a 10''x13'' (25x33cm) 1/8'' (3mm) thick rectangle, remove excess flour and chill. In a food processor, blend cheese with creme fraiche until smooth enough to be easly spreaded; keep at room temperature. Using an off set spatula, spread evenly the cheese mixture on the chilled pastry sheet, cover the all surface with the chopped nuts and season with freshly ground black pepper.
Gently flatten nuts into the cheese mixture. Fold twice from 6 and 12 o’clock leaving an half inch (2cm) free space in the middle. Fold one side on the top of the other to form the final palmier shape. Cut log in half, chill or freeze in an air-tight container for later use. Cut each log into 18 palmiers. Make 3 rows of 6 palmiers (18) per tray leaving a large space in between. Egg wash if desired.

Bake Roquefort palmiers in a preheated 400ºF (200ºC) oven for about 20 minutes (≈15 min if using a convection oven). Serve at room temperature – Enjoy!

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Pudim / Easy Crème Caramel - Bruno Albouze - THE REAL DEAL

Pudim (Brazilian Crème caramel) Recipe

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Apple Fritter Rings - Bruno Albouze - THE REAL DEAL

Apple Fritter Rings Recipe

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Basic Knife Skills - Bruno Albouze - THE REAL DEAL

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Churros / Crullers / Chichi - Bruno Albouze - THE REAL DEAL

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Braised Artichoke à la Barigoule - Bruno Albouze - THE REAL DEAL

Braised Artichokes à La Barigoule Recipe
Yields 6 Servings.

6 ea. globe artichokes hearts (Artichoke hearts can also be purchased frozen)
or 18 ea. (3 per serving) artichokes if using the violetta de Provence (a smaller variety native to southern France, more tender and the stem can be left on. Reduce cooking time by half if using this variety.

5 ounces (150g) dry cured bacon*
*For vegetarians use diced tempeh or firm tofu.
1 Tbsp (15ml) olive oil
7 ounces (210g) carrots, cut into medium dice (1/2 inch/1.125cm) sides
1 ea ≈ 7 ounces (210g) yellow onion, chopped
2 ea. garlic cloves, crushed, skin on
18 ea. pearl onions, peeled
1 cup (250ml) white wine such as Chardonnay
2.6 cups (650ml) chicken stock (For vegetarians use veggie stock)
Sachet: (8 black peppercorns / 8 coriander seeds / 1 tsp fennel seeds)
A sprig fresh thyme and one bay leaf.
Salt and ground black pepper to taste.

In a large hot pot or dutch oven, sautee bacon and olive oil for a couple of minutes on medium high heat. Add the diced carrots, chopped onions, crushed garlic cloves, pearl onions and artichokes hearts. Season with salt and pepper. Stir to combine and cook for a few minutes. Deglaze with the white wine and reduce by two-third. Add chicken stock to cover, the aromatic sachet and thyme. Put the lid on and cook for 30 minutes on low heat. Turn off the heat and discard aromatic and garlic.
For plating: remove and set aside the artichokes hearts and pearl onions; keep warm. Pass the vegetable mixture into a sieve; the saved liquid can be degreased if necessary and slighlty thickened using some corn starch diluded in cold water or using some roux and it can be reincorporated into the vegetable mixture. The liquid can also be saved for soups or to cook pasta.
Fill each artichoke heart with the mixture, add 3 pearl onions per serving and top with some pesto. Enjoy!

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Cheese Dipping Wheel in Puff Pastry - Bruno Albouze - THE REAL DEAL

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