Recipes

Chicken Pot Pie - Bruno Albouze -THE REAL DEAL

Chicken Pot Pie Recipe / Makes 2 Pies / Serves 10/12.
Pâté Crust (Pâte à Pâté). Make a day ahead
2.6 sticks (300g) butter, soften
1/2 Tbsp (9g) salt
1 tsp (3g) sugar
1.15 cups (150g) potato starch
1 ea. (55g) egg, room temp
0.45 cup (110g) water
1.5 tsp (9g) white vinegar
2.2 cups (285g) all-purpose flour.

Cream butter, salt and sugar. Add potato starch and mix until smooth. Add egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll out one-third of the crust into a 0.12’’/3mm thick disk. Shape tart using a 8x2.5” (20.5x5cm) greased tart pan. Repeat this step if making 2 pies. Chill to rest for an hour or overnight – line with microwave safe plastic wrap, fill up with pie weights, beans, cherry pits or rice. Bake at 350ºF (180ºC) for 30 min. Remove pie weights and cook for another 15 to 20 min; cool.

Chicken Stock (Use free-range chicken). Make a day ahead
4 chicken feet / 3 backs / 4 wings / 4 necks / 3 legs bone-in and skin-on
1 leek, divided in 3 and split lengthwise, washed
3 carrots, scrubed, washed and chopped
2 celery stlaks, washed and chopped
1 corn cob (optional), save corn for the pie
1 onion piqué, pricked with 3 cloves
2 garlic heads, unpeeled and split in half
Aromatics: 3 bay leaves / 3 thyme sprigs / 4 sages leaves / 2 tsp black peppercorns / 3 parsley stems
2 cups (500ml) white wine Chardonnay + water to cover.

In a large pot, pour wine and chicken. Top with veggies and aromatics and cover with water. Bring to boil and let simmer for 2 hours; skim off impurities. Remove veggies and save for later use if desired. Transfer cooked chicken onto a tray lined with a silicone mat and let cool for about 30 min. Remove bones, skin and cartilages especially necks. Store meat in the refrigerator. Reduce stock to 2 qt/liter – sieve; cool and chill and scrape fat out. Stock freezes very well.

Veggies For The Pie
7 ounces (200g) celery salks, peeled and cubed
8 ounces (250g) carrots, peeled and cut into 1/4 inch/6mm wheels or cubes
7 ounces (250g) peas / frozen or fresh
5 ounces (150g) corn (optional)
7 ounces (200g) pearl onions, peeled.
In boiling and salted water, blanch carrots for 2 min and cool in ice water. Then celery for 2 min. Peas and corn kernels for a minute.
Save water and boil pearl onions for a minute, chill and squize out and cook onions 5 min in chicken stock. Refrigerate veggies until ready to use.

Chicken Pot Pie Filling
Roux
5.3 Tbsp (80g) butter
2.1 ounces (65g) all-purpose flour
6 sage leaves, thinly chopped
1 bunch Italian parsley, chopped
4 cups (1L) chicken stock / save remaining as back up
1/4 cup (65g) heavy cream (optional)
Salt and pepper to taste.

1 lb (450g) cooked chicken meat*
All blanched veggies and pearl onions
*Leftovers turkey meat can be a great sub!..

Cook butter and sage until fragrant and stir in flour and cook for 2 min on medium heat. Add stock, bring to boil and cook for 2 min. Add heavy cream and bring to a boil and turn off the heat and season with salt and pepper. Add cooked chicken, veggies and parsley.

For the double crust pies, fill up prebaked tart and let cool completely otherwise the top crust will melt. Meanwhile, roll out top crust into a less than 3mm thick disk, chill 20 min. Cut a disk that is about 1/2 inch larger than the mold. Make a small hole in the center. Cover the pie and trim off excess pastry and egg wash (beat an egg and yolk with a pinch of salt). Chill. Roll out a second sheet of pastry, egg wash and coat with poppy seeds and chill before cutting with the latice roller. Carefully, top the pie with, trim off excess pastry and chill to rest. The poppy seeds latice method can also be used for crust-topped chicken pot casserole. Bake in a conventional oven for an hour at 375ºF (190ºC). Bake in a convection oven for 55 minutes at 350ºF (180ºC). Bon appétit!

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Cinnamon Rolls Recipe - Bruno Albouze - The Real Deal


Cinnamon Rolls Recipe

Serves 7.

Brown Sugar Cinnamon Caramel Filling
0.8 cup (200g) heavy cream
2 Tbsp (20g) caster sugar + 2 grams pectin; mixed together
1/2 Tbsp (3.3g) ground cinnamon.
Caramel
2.3 ounces (70g) glucose or corn syrup
0.2 cup (40g) granulated sugar
0.2 cup (40g) brown sugar
A pinch of salt
5 Tbsp (80g) butter, cubed.

Warm up heavy cream, whisk in the sugar-pectin mixture and cinnamon; bring to boil and set aside. Meanwhile, make a brown caramel with corn syrup and sugars. Note that since the brown sugar will trick the color of the caramel at its early stage; cook sugars until it begins to smoke. Turn heat off and carefully, pour in the hot cream mixture, stir well and cook for 2 minutes whisking constantly. Remove from the stove and whisk in butter and salt. Let cool and refrigerate. Use at room temperature.

Nuts*
2 ounces (60g) walnut, crushed and lightly toasted
2 ounces (60g) hazelnut, crushed and lightly toasted
*Nuts are optional. Pecans can be used as well.

Brioche
This recipe yields about 3 cinnamon rolls recipes (≈3x7=21 servings).

1.9 cups (250g) bread flour
1.9 cups (250g) app-purpose flour
1/4 cup (50g) sugar
1 Tbsp (12g) salt
1 ounce (30g) fresh yeast or 1/2 oz/15g instant yeast
0.2 cup (50g) milk
5 ea. (250g) eggs
17 Tbsp (250g) butter, cubed and chilled.

In the mixer fitted with the hook attachment, combine flours, sugar, salt and yeast. Add chilled eggs and milk and mix on low speed – increase to medium for about 10 min until smooth; scraping down the sides of the bowl and hook at it goes. Add cubed butter gradually and continue mixing until completely smooth and elastic; it should take 10/12 min. The dough should not stick to the touch. Shape into a tight round (no flour needed) – let rise for 90 min or until it is at least doubles in size. Transfer onto a clean (no flour still) work surface and fold into a flat slab. Store on baking tray lined with silicone mat and wrap up, flaten again and freeze for an hour. This will put the brioche to ‘sleep’ – then place in the refrigerator overnight. Though, at this juncture the brioche can be stored in the freezer for up to 2 week. Divide into 3 portions ≈0.8 lb/360g, wrap up and freeze for later use. Or, roll out into 3 sheets, top with parchment paper, form cylinders, wrap up and freeze. Always put things to thaw in the refrigerator in advance prior using.

Lemon Glaze
Mix: 1 cup (125g) sifted powdered sugar with 2 Tbsp/25g water and 2 Tbsp/25g lemon juice; cover and set aside.

Cinnamon Rolls Assembly & Baking
Leave cinnamon filling out to soften. Never spread over dough while too soft or hard. Use one-third of the brioche ≈0.8 lb/360g. Roll into a 9x14 inch (23x34cm) ≈0.15-inch/4mm thick sheet. Freeze on tray for about 15 min. Lay brioche sheet on the work surface (no flour needed) and spread the caramel cinnamon filling. The thickness of the filling should match the thickness of the dough and spread nuts over evenly. Gently, flaten with the rolling pin, form a log and freeze for 20 min to rest. Meanwhile, butter and flour a nonstick round pan (9”/23cm) or line bottom with greased parchment paper. Pull cinnamon rolls log from the freezer and reshape it into a perfectly even ≈14 inch/35cm cylinder. Divide into 7 equal portions and arrange them in the pan spacing them about 1/2 inch/1.25cm). Press down a bit, cover and let proof for about 90 min. Egg-wash (optional) and bake at 350ºF (180ºC) for 35/40 min. Glaze gently and put pan back in the oven to set for just a minute. Cool 15 min and unmold. Serve at room temperature – Enjoy!

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Coulibiac Of Winter Fruits -Bruno Albouze-THE REAL DEAL

Coulibiac Of Winter Fruits Recipe
Serves 10.

Briohe
1.9 cups (250g) bread flour
1.9 cups (250g) app-purpose flour
1/4 cup (50g) sugar
1 Tbsp (12g) salt
1 ounce (30g) fresh yeast or 1/2 oz/15g instant yeast
0.2 cup (50g) milk
5 ea. (250g) eggs
17 Tbsp (250g) butter, cubed and chilled.

In the mixer fitted with the hook attachment, combine flours, sugar, salt and yeast. Add chilled eggs and milk and mix on low speed – increase to medium for about 10 min until smooth; scraping down the sides of the bowl and hook at it goes. Add cubed butter gradually and continue mixing until completely smooth and elastic; it should take 10/12 min. The dough should not stick to the touch. Shape into a tight round (no flour needed) – let rise for 90 min or until it is at least doubles in size. Transfer onto a clean (no flour still) work surface and fold into a flat slab. Store on baking tray lined with silicone mat and wrap up, flaten again and freeze for an hour. This will put the brioche to ‘sleep’ – then place in the refrigerator overnight. Though, at this juncture the brioche can be stored in the freezer for up to 2 week. Always put things to thaw in the refrigerator in advance prior using.

Crêpes / Makes 6/8.
1 ea. (50/55g) egg
1.1 cups (275) whole milk
1 Tbsp (10g) sugar
1 pinch of salt
0.65 cup (85g) bread flour
1.2 Tbsp (20g) butter, melted
1 Tbsp (10g) neutral oil
1 ea. orange zest and few drops of orange blossom water or rum, Grand Marnier…

In a narrow and tall cup, put all ingredients in order and blend well using an immersion blender or Vitamix. Chill for at least an hour or best overnight. Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax making the most delicate, melt-in-your-mouth crepes. Shake crepe batter before using. Heat up a crepe pan, grease lightly with frying oil and coat bottom of pan, when edges get brown, run a spatula around the crepe and flip. Reheat and grease pan between each crepe.

Winter Fruits Stuffing/Filling
10 ounces (300g) rhubarb
1 cup (200g) sugar
1/2 cup (125g) orange juice.

Peel and clean rhubarb. Trim off ends and divide in large stiks (if rhubarb stalks are too thick, split in half lengthwise). Arrange rhubarb, orange juice and sugar in a saucepan. Bring to boil and cook simmer for 2 min. Turn the heat off, put a lid on and leave rhubarb alone to poach. When at room temp, check the doneness. The rhubarb stalks should remain whole and just tender.

2 ea. apples (granny smith/gala/honeycrisp/golden..)
1 lemon juice
1 Tbsp (15g) butter
1/4 cup (sugar)
1/4 tsp (1g) cinnamon.

Peel and make apple cylinders using a corer. Soak apples in water and lemon juice until ready to use. Drain apples. In a hot frying pan, brown apples with butter and sugar for about 8 min, add cinnamon. Transfer onto a plate to cool and save remaining juice left in the pan for the bananas.

2 ea. large bananas.
Peel, divide in 2 and split in half lengthwise. Reheat pan that was used to cook the apples, throw in bananas, add more sugar and butter if needed and sautee on high heat for about 90 sec on each side. Transfer onto a plate to cool.

3.3 ounces (100g) dried apricot, chopped
3.3 ounces (100g) apricot jam
2 Tbsp (30g) fresh passion fruit pulp with seeds or passion puree (for cocktails).
Mix jam with passion fruit and add dried apricots; set aside.

Egg-Wash: mix 2 yolks with a dash of milk and a pinch of salt; chill.
Simple Syrup: 3 Tbsp/30g sugar and 3 Tbsp water. Boil and set aside.

Coulibiac Assembly*

Lay a couple of plastic wrap sheets onto the countertop. Overlap 4 crepes first and arrange bananas, rhubarb, apples, jam – repeat this step once. Fold into a 9.5 inch (24cm) log and freeze for 2 hours max.

On a floured work surface, roll out two-third of the chilled brioche 1.5 lb. (650g) into a 13x13 inch (33x33cm) ≈1/4 inch/5mm thick sheet. Place over a large tray and refrigerate to rest.

When ready, place brioche over a floured work surface and reajust its size. Remove excess flour and egg wash brioche sheet. Unwrap and place the winter fruits log in the center and wrap. Egg wash seams, seal and flaten corners with the rolling pin – egg wash and wrap sides tight around log. Flip coulibiac, egg wash and refrigerate for an hour or for up to 2 days (do not freeze). Egg wash again and score. Make a few small holes on the top using a bamboo skewer. Leave coulibiac to proof at room temperature 75ºF/24ºC) for about 90 minutes.

*If the room temperature allows it (≈70ºF/21ºC), the winter fruits log can definitely be built and wraped directly onto the brioche sheet.

Bake coulibiac at 350ºF (180ºC) for 35 minutes. Glaze with simple syrup if desired. Let cool for 4 hours prior serving. Baked coulibiac can be refrigerated for up 4 days. Serve at room temperature or slightly warm. Enjoy!

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Butternut Squash Muffins-Bruno Albouze-THE REAL DEAL

Butternut Squash Muffins Recipe
Makes 6.
Roasted Butternut
1 ea. small butternut squash or kabocha or acorn, peeled, seeded and cut into ≈3/4 inch (2cm) cubes
1 ea. carrot, peeled and chopped (carrot pairs very well with butternut and orange)
1 Tbsp (15g) butter
3 Tbsp (30g) brown sugar
2 cups (500g) orange juice
1/2 Tbsp fresh ginger, grated
2 cinnamon sticks
2 start anise
1/4 tsp nutmeg
1/2 tsp (1g) allspice.

Soak pumpkin seeds in water, grab and drain. Lightly oil seeds and bake at 375ºF (190ºC) for about 25 min or until donw. In a sautoir pan, sweat the cubed butternut and carrot with butter for 5 min. Add brown sugar, orange juice and spices. Cook for 35 to 40 minutes until liquid is gone, stirring every so often. Set aside to cool – remove star anise and cinnamon sticks; rinse and use for garnishing.

Muffins Batter
1.5 cups (200g) all-purpose flour
1 tsp (5g) baking powder
1/3 cup 70g brown sugar + a pinch of salt
1/4 tsp (1g) cinnamon and allspice
1 tsp (2g) anis seeds (optional).
1/2 cup (125g) milk
2 ea. (100g) eggs
6 Tbsp (90g) butter, melted.

In a pastry bowl, combine dry ingredients first; flour, baking powder, sugar, salt and spices. In a narrow and tall cup, blend eggs with milk and melted butter. Throw in a couple of tablespoons of roasted butternut – blend and pour into the dry ingredients, mix by hand with a whisk or paddle attachment if using a stand mixer. Do not over work. Fill up greased muffin molds half way full, stuff with a couple of roasted butternut chunks and add more batter and top with more roasted butternut mixture. Bake at 400ºF (200ºC) for about 25 min; cool and unmold. Garnish muffins with baked butternut seeds.
Enjoy!

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GF Lemon Sesame Muffins-Bruno Albouze-THE REAL DEAL

Gluten Free Lemon Muffins Recipe

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3 Sandwiches/Jambon / Caprese / Prosciutto-Bruno Albouze-THE REAL DEAL

3 Whole-Grain French Mini Baguette Sandwiches

Jambon Beurre (Ham Butter)
Spread fair amount of EU style butter on both sides of the baguette, add cooked ham (cotto proscuitto) and cornichons.

Caprese Con Di Mozzarella Bufala
Slice heirloom or roma tomatoes, season with salt and pepper and let drain on cooling rack for a couple of hours or chill overnight. Spread pesto on both sides of the baguette, overlap tomato with mozzarella bufala slices, garnish with small basil leaves if desired. Season with aged balsamic vinegar or reduced balsamic and olive oil.

Proscuitto Di Parma Roasted Mango
Peel and cut mango into thick slices. Sautée quickly with a drizzle of olive oil, deglaze with aged baslamic and transfer onto a plate to cool. Carpet bread with cleaned watercress or arugula. Add a few slices of mango, proscuitto or coppa. Garnish with a couple of blueberries if desired.

Pesto
≈1 cup (large bunch) basil leaves, washed and pat dry
≈1/4 cup (50g) pine nuts
≈1/3 cup (50g) grated parmesan
1 garlic clove
≈1/4 cup (60g) olive oil.

Blend all ingredients together. Reajust seasoning and consistency to taste. Chill.

Whole-Grain Traditional French Mini Baguette Recipe

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Whole-Grain French Mini Baguette -Bruno Albouze-THE REAL DEAL

Whole-Grain Mini Baguette Recipe
Yield: 8x5.3oz/160g (4.6oz/140g once baked).

Whole-Grain Mixture
1 ounce (30g) barley, cooked
1 ounce (30g) rolled oats
0.7 ounce (20g) semolina
0.7 ounce (20g) fine corn meal
1 ounce (30g) millet
1.3 ounces (40g) sesame
1 ounce (30g) flax seeds.
3.3 ounces (100g) water & a pinch of salt.

Baguette Topping
Oats / fine corn meal / sesame / flax seeds / millet. Combine and set aside.

In a cup, place barley and pour boiling water to cover; wrap up and let stand a few hours or overnight and drain. The barley should be now good to eat (no need to cook for 30 min or more as often suggested). Combine cooked barley with remaining grains and mix with water and salt; wrap up and leave at room temperature for a least an hour before using. Water should be completely absorbed.

Traditional French Baguette*
1.64 cup (410g) room temp water ≈22ºC/72ºF
10 ounces (300g) unbleached bread flour
10 ounces (300g) unbleached app-purpose flour
2 grams active dry yeast or 4 grams fresh yeast
2.5 tsp (12g) salt.

*Ideal room temperature to make bread: 75/80ºF (24/27ºC). Internal dough temperature after mixing 75/80ºF (24/27ºC).
In the mixing bowl, add water, salt, flours and yeast. Mix on low and medium-low for 12 min with the hook attachment. Scrap down sides of bowl and hook twice during mixing time. After 12 min, add the wholegrain mixture and mix for an additional 2 min or until well combined. Transfer dough in a lightly oiled pastry bowl. Direct Method: Cover and let to ferment for 4 hours at room temperature. Deflate or degas every hour (3 times) during the fermentation process.
Delayed Method: Cover and let dough to ferment for an hour. Deflate, wrap up and chill overnight.

Direct Method: Gently transfer fermented dough onto a floured work surface. Dust top and divide into 8 equal portions. Form oval shapes (not to tight) and let rest on the countertop for 20 min; covered.
Delayed Method: Pull dough from the fridge and leave it at room temp for an hour. Transfer dough onto floured work surface. Degas gently folding it over; cover and let rest 30 min. Dust top and divide into 8 equal portions. Form oval shapes (not to tight) and let rest on the countertop for 20 min; covered

Shape each into 9 inch (23cm) baguette and moisturize on wet towel and coat with baguette topping. Arrange mini baguettes on lighlty floured baker’s couche, cover and let proof for an hour. Turn oven on (baking position /no fan) with pizza stone* inside to 480ºF (250ºC). Place tray of proofed mini baguettes in the freezer for 25 min. This step will ease transfering bread onto the hot pizza stone.

*Use a large rectangle pizza stone. I personaly use my pizza stone to bake pretty much anytning. Indeed, thermal mass accumulates heat, and since baking stone is typically much heavier than baking sheet it can store much more energy. Most baking goods and especially bread needs to be seized as soon as it enters in the oven.

Baking Baguette at Home
Carefully, pull out the super hot pizza stone and place it on the stove. This procedure mimic the use of a professional deck oven. Transfer the proofed and superficially frozen mini baguette immediately onto the hot pizza stone. Cautiously, put pizza stone in the oven. Spray some water on the bread and oven sides to create steam; shut the oven door and bake for 20/22 minutes. Transfer baked bread on cooling rack immediately after coming out of the oven. Let cool to room temp.

How To Make Pre-Baked Mini Baguette
Remove baguettes from the oven after 15 min of baking. Cool to room temperature and freeze in frozen bags. When needed, throw frozen bread in 500ºF (260ºC) oven for 5 minutes.Turn oven off and leave it for 5 minutes more. Cool to room temp and enjoy!

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Whole-Grain Sandwiches

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Gâteau À La Ricotta / Taste of Italy -Bruno Albouze-THE REAL DEAL

Gâteau À La Ricotta Recipe / Serves 8.
This recipe is a parent of the pastiera Napolitana which is traditionally served for the holidays. This version is however lower in sugar and fat and the olive oil brings out an interesting savory touch.

Crust
2.1 cups (280g) all-purpose flour
3 Tbsp (50g) semolina
2 pinches (2g) salt
1 tsp (4g) baking powder
3 Tbsp (50g) honey
6.5 Tbsp (100g) butter, cold and cubed
1 ea. (50g) egg
4 Tbsp (60g) olive oil.

In a stand mixer fitted with the paddle attachment, sand flour with semolina, baking powder, honey, salt and butter. Meanwhile, beat with a fork the egg and olive oil and add to the flour-butter mixture and mix on low until just combined. Do not overwork. Wrap up and chill a couple of hours or best overnight to relax. Roll out half of the crust into a 4mm thick round. Lay pastry over the greased tart pan and shape. Freeze for about 20 min. Fill up pie with ricotta filling and chill. Roll out remaining pastry and enclose the pie, seal the edges and freeze for 20 min to rest. Trim off excess pastry and prick a few times with a fork. Egg-wash twice (chill 20 min in between) and make a nice patern using the back of a fork; refrigerate to rest for about 2 hours.
Egg-wash: beat an egg with a pinch of salt.

Ricotta Filling
9 ounces (280g) ricotta
1 ounce (30g) dried raisins
2 Tbsp (30g) honey
1/4 teaspoon vanilla extract , paste or powder (optional).
1 ea. (50g) egg
1 Tbsp (15g) olive oil
2 ounces (60g) pinenuts, lightly toasted
1 lemon zest.
In a bowl, combine ricotta, raisins, honey and vanilla; set aside. In a separate pastry bowl, mix the egg with olive oil, pinenuts and zest. Combine both mixtures and chill.

Bake at 350ºF (180ºC) for about 50 min. Serve just warm or at room temperature. Buon appetito!

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Creamy Tuna Bruschetta -Bruno Albouze-THE REAL DEAL

Since the recipe is in the video, there is no printable recipe ☺️

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