Recipes

Baklava - Bruno Albouze - The Real Deal

Walnut Lemon Baklava Recipe
Yield a 9x13 inch (23x33cm) baking tray / 35x1.3 ounces/40g bite size portions.

3.3 ounces (100g) walnuts
3.3 ounces (100g) almonds
3.3 ounces (100g) hazelnuts
3 Tbsp (30g) sugar
0.4 cup (100g) maple syrup.
3.3 (100g) poached lemon, diced (optional)
1 ea. orange zest
1 lb. (450g) phylo dough
7 ounces (210g) butter, or Ghee* melted and warm.
*Oil can be used instead for vegan purpose.

Syrup
1/2 cup (125g) water
1/2 cup (100g) sugar
0.4 cup (130g) honey
1 Tbsp (15ml) lemon juice.
Boil for 5 min. Use warm.

Process nuts with sugar to extra coarse, add maple syrup – give a few pulses to combine. Line baking tray with plastic wrap and spread n...

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English Muffins - Bruno Albouze - THE REAL DEAL

English Muffins Recipe

Makes 20 x 1.5 ounces /45grams each
Poolish (liquid levain)
1.5 cups (200g) bread flour
0.8 cup (200ml) lukewarm water (82ºF/28ºC)
0.4 cup (100ml) lukewarm milk
1 Tbsp (12g) sugar
1 tsp (5g) instant yeast.

Mix all ingredients together. Cover and let ferment for 90 minutes until it bubbles and cracks appear from the center.

Final Dough
Poolish
1 ea. (50g) egg
2.3 cups (300g) all-purpose flour
1 Tbsp (12g) salt
3 Tbsp (50g) butter, room temp
Semolina or cornmeal for dusting.

Add the egg in the poolish and transfer in mixing bowl, add remaining ingredients and mix to combine on low speed for 2 to 3 min. Scrap down sides of the bowl...

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Bruno's Beef Bourguignon - Bruno Albouze - THE REAL DEAL

Beef Bourguignon Recipe

Serves 10/12.

Marinade
6lb. (3kg) beef chuck or short ribs, cut into 3 ounces (90g) portions
4 ea. shallots, chopped
2 ea. onions, chopped
4 ea. garlic cloves, crushed
2 bay leave and a couple thyme sprigs
1.5 bottles pinot noir, cooked off*
2 Tbsp (30g) olive oil
1 tsp (1.5g) ground black pepper.

Cook off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade and oil – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and discard onions, shallots, garlic and herbs.

*When using wine in marinade, if alcohol is cooked off first, the meat will absorb the full fla...

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Roasted Apples - Bruno Albouze - THE REAL DEAL

Roasted Apple Recipe.

Makes 4.

4 ea. apple for baking / golden delicious, pink lady, honeycrisp…
3 Tbsp (50g) butter, softened
A pinch of salt
3 Tbsp (30g) brown sugar
3 Tbsp (30g) granulated sugar
1 tsp (2g) ground cinnamon
1/4 tsp (0.5) ground nutmeg
1 lemon zest
1.8 ounces (50g) golden raisins or chopped prune or both…

Mix all ingredients together (add raisins at the end). Peel and core apples; rub them with lemon to prevent browning. Stuff apples with the butter-sugar-cinnamon mixture. Vaccum seal and cook accordingly for 90 minutes at 181ºF/83ºC. If served right away, transfer apples and its juice in a shallow dish, otherwise ke...

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Fudgy Chocolate Espresso Cake - Bruno Albouze - THE REAL DEAL

Fudgy Chocolate Espresso Recipe

Makes 15 ≈3 ounces/90g each max.

1 lb. (450g) bittersweet chocolate, 64 to 70%
10 Tbsp (150g) butter, softened
0.6 cup (120g) sugar
6 ea. (300g) eggs
0.6 cup (80g) all-purpose flour*
1/2 tsp (1.5g) kosher salt or fleur de sel
1 Tbsp (12g) nescafe disolved in 1 Tbsp (15ml) hot water or use coffee extract or reduced espresso
1/2 tsp (2.5ml) vanilla paste or extract (optional).

*To make it gluten free use corn starch instead.
Cocoa nibs.

Melt chocolate over water bath (do not go over 122ºF/50ºC). Cream softened butter with sugar and salt. Incorporate 3 eggs gradually. Add flour and remaining eggs; g...

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Stuffed Cabbage / Chou Farci - Bruno Albouze - THE REAL DEAL

Stuffed Cabbage / Chou Farci Recipe
Serves 8.
1 large savoy cabbage, remove core, blanch in boiling salted water for 4 min. Cool in ice water – drain and pat dry
4 ounces (120g) grated parmesan or a mix of 3 aged cheeses such as gouda, manchego, parmesan…
2 ea. (100g) eggs
1 Tbsp (15ml) olive oil
8 ounces (250g) carrot, diced
1 ea. (250g) onion, chopped
1/4 cup (60g) water, white wine or stock
2 ea. garlic cloves, chopped
1 bunch Italian parsley leaves, washed and pat dry
7 ounces (210g) proscuitto
1 lb. (450g) ground pork or veal or both (50/50)
Ground black pepper and salt.
2 qt (2L) stock: vegetable, chicken or beef + a couple fre...

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Grilled Spanish Octopus - Bruno Albouze - THE REAL DEAL

Grilled Spanish Octopus Recipe

Cooking Octopus, 3 Ways
Cook in bouillon for 2 hours on low simmer. Chill, rub in spices and grill.
Steam for 2 hours at 95ºC/203ºF. Chill, rub in spices and grill.
Sous-vide cooking* in spices for 5 hours at 77ºC/171ºF. Remove from bag and drain. Chill to rest and grill or bbq.

*Sous vide cooking is the process of sealing food in a vacuum sealed bag – and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum.”

Serves 6/8.
≈ 6lb. (3kg) previoulsy frozen octopus*
1 ounce (30g) Mexican chorizo seasoning (ground cumin, onion, garli...

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Polonaise Tart - Bruno Albouze - THE REAL DEAL

Polonaise Tart Recipe

Makes 8 Tartelette / Diameter 3 1/6"x3/4” / 9x2cm tart rings. In use: Exoglass tart rings.
≈1 lb. (450g) leftover brioche loaf, panettone, rosca de reyes..
Almond Syrup
0.6 cup (150g) water
0.3 cup (60g) sugar
1 Tbsp (10g) powdered sugar
2 Tbsp (20g) almond meal
1/4 orange zest
2 tsp (5g) orange blossom water.
1/2 Tbsp (7.5ml) or more to taste…Cointreau or Grand Marnier (Optional)
Bring to a boil and add orange blossom water and alcohol; use at room temperature.

Pastry Cream
1.3 cup (330g) milk
1/3 cup (60g) sugar
1 tsp (5g) vanilla paste or extract
1 egg + 2 egg yolks
2 Tbsp (20g) flour + 2 Tbsp (20g) corn starch
1 ea. (3g...

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Polonaise Bars - Bruno Albouze - THE REAL DEAL

Polonaise Bars Recipe
Makes 8 Bars / Use a 9.5x6.5 inch (24x16cm) baking tray lined with greased parchment.

≈2 lb. (900g) leftover brioche loaf, panettone, rosca de reyes..
Almond Syrup
1.3 cups (300g) water
0.6 cup (120g) sugar
2 Tbsp (30g) powdered sugar
3 Tbsp (30g) almond meal
Half orange zest
1/2 Tbsp (7.5g) orange blossom water.
1 Tbsp (15ml) Cointreau or Grand Marnier (Optional)
Bring to a boil and add orange blossom water and alcohol; cool to room temperature.

Pastry Cream
1.3 cup (330g) milk
1/3 cup (60g) sugar
1 tsp (5g) vanilla paste or extract
1 egg + 2 egg yolks
2 Tbsp (20g) flour + 2 Tbsp (20g) corn starch
1 ea. (3g) gelatine sheet, soaked in c...

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Double Lemon Bar Brûlée - Bruno Albouze - THE REAL DEAL

Lemon Bar Brûlée Recipe
Makes 8 Bars / Use a 9.5x6.5 inch (24x16cm) baking tray lined with greased parchment. Make a day ahead.
Sablée Crust
0.7 cup (80g) powdered sugar
0.7 cup (80g) almond meal
10 Tbsp (150g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1.6 cups (210g) all-purpose flour
1 tsp (3g) baking powder
One lemon zest.

Process sugar and almond. Add zest, butter with salt and blend to cream. Add the egg, blend to smooth and add flour and baking powder – mix to combine. Wrap up and chill until firm. Pastry can last a week in the refrigerator or kept frozen for weeks. Since that less than a third o...

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