Recipes

Chocolate Hazelnut Candy - Bruno Albouze - The Real Deal

Chocolate Hazelnut Candy Recipe

Makes a ≈ 6.5x9.5-inch (16x24cm) Baking TrayGianduja for Confectionery
Yields 32 Candies

Caramelized Nuts for Praliné
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be made 100% hazlenuts as well.

1) Old-Fashioned Method
Toast nuts in a 350ºF (180ºC) oven for about 10 min. In a large saucepan or best copper bowl, cook sugar and water to (244ºF) 118ºC. Toss nuts in syrup and cook stirring constantly on medium high; it should crystalize coating thus each nut with sugar. Continue stirring and cooking until it caramelize; it should take 20 minutes. Transfer caramelized nuts onto a silicone baking mat to cool completely.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only, in a hot frying pan to caramel stage. Toss in warm nuts, turn heat off and transfer onto a silicone baking mat to cool.

Praliné
Save some caramelized or plain toasted nuts for garnishing. In a running food processor, blend the cooled caramelized nuts with a pinch of salt until it turns into paste. Save leftovers praliné for later use.

1) Crunchy Praliné
1.2 ounce (40g) milk chocolate
1 Tbsp (15g) butter
3.3 ounces (100g) praliné (hazelnut spread)
1.7 ounces (50g) feuillantine or unsweetened corn flakes, broken into small pieces.

Method*
Chop chocolate and carefully microwave it with butter (temperature should not exceed 86ºF (30ºC). Mix with the room temperature praliné along with the corn flakes. Spread crunchy praliné mixture in a baking tray lined with silicone mat or parchment paper. Caramel rulers are a must for this type of confectionery; it makes things perfectly squared and clean.

*Small quantity of chocolate is challenging to temper. Good news, here is the trick: process or cut chocolate into small pieces and microwave it, stirring every 5 or 10 sec – its temperature then must not go over 86ºF (30ºC). Combine the just melted or tempered milk chocolate with the room temperature praliné.

2) Gianduja (Praliné + Tempered Chocolate)
4 ounces (125g) praliné, room temp
4 ounces (125g) milk chocolate*, tempered or just melted to 84/86ºF (29/30ºC).

Method
Spread evenly over the crunchy praliné, tap over the countertop and cool. Gianduja should not be refrigerated but rather kept in cool and low humidity storage ≈ 60/65ºF (16/18ºC). In warm days and households environement though, it can be refrigerated to set faster.
Tempered or melted to 29/30ºC, chocolate in gianduja making creates a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. If not tempered, the texture of the gianduja nor chocolate itself would rather be grainy.

Tempering Dark Chocolate
Use a large amount of dark chocolate couverture* for tempering, not only it will remain tempered longer but it makes the job easier. Once done, leftover of chocolate can be spread onto a baking tray lined with silicone mat, chilled to set and broken into pieces for later use.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter ≈ 35% than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more viscosity and sheen, a firmer "snap" when broken. Extra cocoa butter can always being added to the chocolate as well.

2.2lb. (1k) bittersweet chocolate couverture (≈ 64%) disks or chopped if from a block

Melt chocolate over water bath (bain-marie) on low heat to ≈ 122ºF (50ºC). Chill to drop temp to 77/79ºF (25/26ºC) and rewarm to 84/86ºF (30/31ºC).
Hot water should not touch the bottom of the bowl – wipe off bottom each time when removing bowl from water bath.

Cutting Gianduja Slab
If not firm enough, chill it. Run a spatula around the edges of the tray and flip to unmold. At this juncture both sides of the slab can be coated with a thin layer of tempered dark chocolate to strengthen each ready to be dipped candy. Let set and cut into 32 bonbon.

Dipping
Use a 3 tooth chocolate fork. Ready to be enrobed bonbon should not be refrigerated prior dipping or the chocolate will set too fast, creating a thicker coating and dull aspect. So, leave them out 30 min prior dipping or so – best room temperature ≈ 64/68ºF (18/20ºC).

Drop one candy at the time into the tempered dark chocolate; crunchy side up and flip over into the chocolate once and quicly, remove excess dripping chocolate and lay over a clean silicone mat or an acetate plastic sheet, wait about 5 sec and mark with the fork or top with a nut.
Maintain chocolate temperature by doing a quick rewarm over water bath every so often.

Like most confectioneries, chocolate candies are best stored between 57/61ºF (14/16ºC) and low humidity for about 3 months. Though, for household uses the refrigerator remains an option during warm days. Just leave chocolate candies out for about 30 min before eating. Enjoy!😋

Click To Print

Read more

Chocolate Mille-Feuille, Passion Matcha - Bruno Albouze - The Real Deal

Read more

Chocolate Nougat / Torrone - Bruno Albouze - The Real Deal

Chocolate Nougat Recipe
Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. This recipe bellow calls for medium-firm. Nougat de Montélimar must contain 30% of dry fruits such as almonds and pistachios. Nougat paste isn’t the same and requires only 15%. The quality of the nougat depends on dry fruits and honey percentage. Candied orange peels brings up the nougat to next level (nougat de Montélimar a l’orange). Other dried fruits can be added to such as apricot, cherry, raisins… and flavors as well such as lemon, anis, vanilla, ginger and chocolate. Nougat is an important component of Christmas celebration. However, there’s always an excuse to enjoy it all year long!

Makes a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25x2.5cm) bars or 66 ≈ 1.5”x1.5” (3.75cm) bite-size.
Use a 7 qt (7L) Heavy Duty Mixer.
3 ea. (90g) egg whites, room temp + 1/2 tsp (1g) cream of tartar or a few drops of lemon juice
Sugar syrup (to cook to 293ºF (145ºC)
0.9lb. (400g) sugar
0.6 cup (150g) water
7 ounces (200g) glucose or corn syrup.
Honey (to cook to 266ºF (130ºC)
1 cup (350g) honey.

8 ounces (250g) whole almonds
8 ounces (250g) whole hazelnuts
4 ounces (120g) pistachios, preferably skinless
1.2 lb (500g) gianduja (purchased online or homemade).

Wafer paper sheets / 0.3mm thickness (papier azime). Wafer paper holds best nougat’s shape in addition to better storage purpose.
Wafer paper can be found in most cake decorating bakeries or online at Inkedibles.
Or, mix 50% powdered sugar and corn or potato starch or use thinly crushed pistachios, hazelnuts, coconuts…

Method
Toast nuts (toast pistachios separately) in a 350ºF (180ºC) oven for about 12 min (shake tray half way through – do not toast them to much). Keep warm; doing so, it wont cool down the hot meringue to fast.

Gianduja for Confectionery (Firm Sweetened Hazelnut Spread)
Praliné
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be made 100% hazlenuts as well.

1) Old-Fashioned Method
Toast nuts in a 350ºF (180ºC) oven for about 10 min. In a large saucepan or best copper bowl, cook sugar and water to (244ºF) 118ºC. Toss nuts in syrup and cook stirring constantly on medium high; it should crystalize coating thus each nut with sugar. Continue stirring and cooking until it caramelize; it should take 20 minutes. Transfer caramelized nuts onto a silicone baking mat to cool down.

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.

Praline (Hazelnut Spread)
In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.

Gianduja for Confectionery*
Tempering Chocolate
7 ounces (200g) milk chocolate or dark (couverture quality with high cocoa butter content)
Melt chocolate over water-bath to 105/113ºF (40/45ºC) – wipe off the bottom of the bowl when removing it from the heat. Place melted chocolate in the refrigerator and let cool down; stirring every so often until the temperature reaches 77ºF (25/26ºC); chocolate will begin to set on the sides of the bowl; scrap it out.. Carefully, rewarm chocolate to 84/86ºF (29/30ºC) for the milk chocolate and 86/88ºF (30/31ºC) for dark chocolate.
*For a stronger chocolate taste and color use dark chocolate in this recipe.

7 ounces (200g) tempered chocolate*
10 ounces (300g) praliné.
Combine tempered chocolate with the room temperature praliné.
*The chocolate should be tempered to create a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. Gianduja should not be refrigerated but rather kept in cool and low humidity storage.

Have baking tray or mold ready before starting. Sides of the tray must be oiled (except silicone molds) and bottom covered with a glossy side down wafer paper sheet or some of the sifted sugar-starch mixture or covered with thinly crushed nuts. Avoid plastic wrap in direct contact with the hot nougat; it wont get off well.

Have the sugar syrup and honey ready in 2 separate saucepan and cook the sugar syrup first. Meanwhile, beat the room temp egg whites and cream of tartar on medium low speed; Keeping egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low and begin cooking the honey on high. When honey reaches 266ºF (130ºC), the meringue is still in its foamy stage or near soft peaks – set mixer speed to high, and pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF (145ºC)* “firm-ball stage”, pour syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 5 minutes more on medium high. Turn mixer off and switch the whisk for the paddle attachment. Add warm gianduja – Turn mixer back on and continue mixing for a minute. Add the warm nuts and mix to combine for a few seconds – do not over mix or nuts will break into pieces.

*If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.

Oil utencils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It gets harder and harder as the mixture cools down. Shape into rectangle and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out.
Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min or so before cutting, it should be quite firm but not rock hard. The pros use electric saw to cut out nougat into neat portions.

To unmold nougat, run an oiled spatula all over the edges and flip. Use a good serated knife to trim off edges. Divide nougat slab in half lengthwise and each half into 11 bars or bite-size. Nougat can be wrapped in clear caramel, chocolate and candy wrappers or wax paper.

Cleaning: Soak mixing bowl and utencils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for 3 months at least. Though, for household uses the refrigerator remains the best option during summer time and warm countries. Just leave nougat out for about 30 min or until it has soften enough to be enjoyed 😋

Click To Print

Read more

Mocha Walnut Nougat - Bruno Albouze - The Real Deal

Mocha Walnut Nougat Recipe
Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. Rich in walnuts and flavored with coffee, this recipe calls for a medium texture. Nougat is an important component of Christmas celebration. However, there’s always an excuse to enjoy it all year long!

Makes ≈ Two 9.5”x3” Logs or Two 13”x9”x1” (32x23x2.5cm) baking tray / 22 each 4.5”x1” (11.25x2.5cm) bars or 66 ≈ 1.5”x1.5” (3.75cm) bite-size.

Use a 7 qt (7L) Heavy Duty Mixer.

3 ea. (90g) egg whites, room temp + 1/2 tsp (1g) cream of tartar or a few drops of lemon juice
Sugar syrup (to cook to 293ºF (145ºC)
1.3lb. (600g) sugar
0.8 cup (200g) water
2/3 cup (200g) glucose or corn syrup.

Honey Syrup (to cook to 266ºF (130ºC)
1.1lb. (500g) acacia or clover honey
2/3 cup (200g) corn syrup or glucose.

5 grams fine ground French roast coffee
10 grams instant coffee (avoid coffee extract for its humidity content)
1 ea. (30g) egg white.

1.4lb. (600g) walnuts halves.

Method
Toast walnuts in a 350ºF (180ºC) oven for about 15 min (shake tray half way through – do not toast them to much). Keep warm; doing so, it wont cool down the hot meringue to fast.

Have the sugar-syrup and honey corn-syrup ready in 2 separate large saucepan and cook the sugar syrup first. Meanwhile, beat 3 of the room temp egg whites along with the cream of tartar on medium low speed. Mix the fourth egg white with both coffee and add to the other running egg whites; keep egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low and begin cooking the honey-corn syrup on high. When honey syrup reaches 266ºF (130ºC), the meringue is still in its foamy stage or near soft peaks – set mixer speed to high, pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF (145ºC)* “firm-ball stage”, pour syrup in the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 8 minutes on medium high. Turn mixer off and switch the whisk for the paddle attachment. Turn mixer back on and continue mixing for a couple of minutes. Add the warm walnuts; mix to combine for a few seconds.

*If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.
Use wafer paper sheets / 0.3mm thickness (papier azime). Wafer paper holds best nougat’s shape. Wafer paper can be found in most cake decorating bakeries or online at Inkedibles. A mixture of 50% powdered sugar and 50% corn or potato starch can also be used in place of the wafer paper; sift over mold.
Oil utencils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pans (wafer paper glossy side down); go as fast as possible. It gets harder and harder as the mixture cools down. Press down into desired shape and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out. Let cool for 3 hours at room temperature or chill.

Tempering Milk Chocolate
≈ 1lb. (450g) milk chocolate ≈ 32% cocoa butter content (the higher the better)
Melt chocolate over water-bath to 105ºF (40ºC).. wipe off the bottom of the bowl when removing it from the heat (water is the worst enemy of chocolate). Place melted chocolate in the refrigerator and let cool down; stirring every so often until the temperature reaches 77ºF (25/26ºC); chocolate will begin to set on the sides of the bowl; scrap it out.. Carefully, rewarm chocolate to 84/86ºF (29/30ºC).

Glazing: Pat dry the log if previoulsy chilled and glaze – allow to set a bit and run a spatula to create a ructic effect.
Slicing the log: warm up serrated knife’s blade in hot water; clean the blade after each slice.
Nougat slices can be wrapped in clear caramel, chocolate and candy wrappers or wax paper or even plastic wrap for that kind.

Cleaning: Soak mixing bowl and utencils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for 3 months at least. Though, for household uses the refrigerator remains the best option during summer time and warm countries. Just leave nougat slices out for about 30 min or until it has soften enough to be enjoyed 😋

Click To Print

Read more

Nougat de Montélimar Recipe - Bruno Albouze - The Real Deal

Nougat de Montélimar Recipe
Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. This recipe bellow calls for medium-firm. Nougat de Montélimar must contain 30% of dry fruits such as almonds and pistachios. Nougat paste isn’t the same and requires only 15%. The quality of the nougat depends on dry fruits and honey percentage. Candied orange peels brings up the nougat to next level (nougat de Montélimar a l’orange). Other dried fruits can be added to such as apricot, cherry, raisins… and flavors as well such as lemon, anis, vanilla, ginger… Nougat is an important component of Christmas celebration. However, there’s always an excuse to enjoy it all year long!

Makes a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25x2.5cm) bars or 66 ≈ 1.5”x1.5” (3.75cm) bite-size.
Use a 7 qt (7L) Heavy Duty Mixer.
4 ea. (120g) egg whites, room temp + 1/2 tsp (1g) cream of tartar or a few drops of lemon juice
Sugar syrup (to cook to 293ºF (145ºC)
1.3 (600g) sugar
0.8 cup (200g) water
5.7 ounces (170g) glucose or corn syrup.
Honey (to cook to 266ºF (130ºC)
0.9 (400g) orange blossom or lavender honey.

8 ounces (240g) whole almonds
5 ounces (150g) pistachios, preferably skinless
7 ounces (210g) candied orange peels (watch: Chocolate Orangette video)
3.3 ounces (100g) dried apricots (optional)
1.3 ounces (40g) cristalized ginger (optional).

Wafer paper sheets / 0.3mm thickness (papier azime). Wafer paper holds best nougat’s shape in addition to better storage purpose.
Wafer paper can be found in most cake decorating bakeries or online at Inkedibles.
Or, mix 50% powdered sugar and corn or potato starch or use thinly crushed pistachios, hazelnuts, coconuts…
Method
Toast nuts in a 350ºF (180ºC) oven for about 12 min (shake tray half way through – do not toast them to much). Chop candied orange peels, apricots and mince ginger. Combine nuts and dried fruits and keep warm; doing so, it wont cool down the hot meringue to fast.

Have baking tray or mold ready before starting. Sides of the tray must be oiled (except silicone molds) and bottom covered with a glossy side down wafer paper sheet or some of the sifted sugar-starch mixture or covered with thinly crushed nuts. Avoid plastic wrap in direct contact with the hot nougat; it wont get off well.

Have the sugar syrup and honey ready in 2 separate saucepan and cook the sugar syrup first. Meanwhile, beat the room temp egg whites and cream of tartar on medium low speed; Keeping egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low and begin cooking the honey on high. When honey reaches 266ºF (130ºC), the meringue is still in its foamy stage or near soft peaks – set mixer speed to high, and pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF (145ºC)* “firm-ball stage”, pour syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 8 minutes more on medium high. Turn mixer off and switch the whisk for the paddle attachment. Turn mixer back on and continue mixing for a couple of minute. Add the warm nuts and dried fruits mixture; mix to combine for a few seconds – do not over mix or nuts will break into pieces.

*If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.

Oil utencils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It gets harder and harder as the mixture cools down. Shape into rectangle and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out.
Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min or so before cutting, it should be quite firm but not rock hard. The pros use electric saw to cut out nougat into neat portions.

To unmold nougat, run an oiled spatula all over the edges and flip. Use a good serated knife to trim off edges. Divide nougat slab in half lengthwise and each half into 11 bars or bite-size. Nougat can be wrapped in clear caramel, chocolate and candy wrappers or wax paper.

Cleaning: Soak mixing bowl and utencils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for 3 months at least. Though, for household uses the refrigerator remains the best option during summer time and warm countries. Just leave nougat out for about 30 min or until it has soften enough to be enjoyed 😋

Click To Print

Read more

Chocolate Orangette / Candied Orange Peels - Bruno Albouze - The Real Deal

Chocolate Orangette / Candied Orange Peels Recipe
In addition to be the perfect long shelf life holidays gift, candied orange (oranges confite) are also widely used in the pâtisserie world; it sublimates the final product. Indeed, orange confit like lemon and ginger can be blended to the butter while making pouncake and cookies, or added to the panattone dough, brioche, spice bread, scones, icecream, custard, nougat as well as used as a garnish for many regional specialties and confectioneries. Enjoy!

Read more

Frozen Nougat / Nougat Glacé - Bruno Albouze - The Real Deal

Frozen Nougat / Nougat Glacé Recipe.

Serves 8.

2 ounces (60g) golden raisins
2 Tbsp (35ml) Grand Marnier, Cointreau or orange juice
2.5 ounces (80g) pistachios, chopped
2.5 ounces (80g) almonds, chopped
2.5 ounces (80g) orange confit (candied) or dried apricots, diced

Meringue
4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice
1 ounce (30g) sugar
0.7 cup (180g) honey.

0.8 cup (200g) sour cream
0.8 cup (200g) heavy cream
1 tsp (5ml) vanilla paste (optional).

Raspberry Coulis
1/2 lb. (250g) fresh raspberries / 1 ounce (30g) powdered sugar / 1 Tbsp lemon juice or Limoncello. Blend and pass through a sieve. Chill.

Garnishing: Crushed pistachios, fresh raspberries or any other red fruits available / mint leaves, lime zest…

Method
Soak raisins in hot water for about 30 min. Strain and add alcohol (it can be done days in advance). Chop nuts and toast if desired. Add orange confit or apricots and mix in the macerated raisins; set aside.

Meringue
In a clean mixing bowl, beat the room temperature egg whites with cream of tartar and sugar on medium-low speed. The meringue must remain in the foamy stage until honey is cooked accordingly. Meanwhile, cook honey to 242ºF (117º/118ºC) – as soon as the honey reaches 240ºF increase the speed to high and carefully pour the hot honey in thin stream. Continue to beat on high for 2 min, then lower the speed and beat on medium speed until the meringue cools; scrape down the sides of the bowl as it goes…this may take 10 minutes. Transfer meringue to a large bowl and chill the mixing bowl (no need to clean it).
Beat sour and heavy cream along with the vanilla on high speed to soft peaks.

Plating
Fold one-third of the meringue into the whipped cream. Add remaining meringue along with the nuts and fruits.
Fill up silicone mold(s) and freeze for at least 12 hours. Unmold and store nougat in the freezer before serving. Slice out and serve with a ladle of raspberry coulis and garnish with fresh red fruits, crushed pistachios and mint leaves or other edible greens. Serve immediately.
Frozen nougat can be kept frozen for up to 3 months. The raspberry coulis can also be stored in the freezer. Bon appétit!

Click To Print

Read more

Walnut Dream / Plaisir Aux Noix - Bruno Albouze - The Real Deal

Plaisir Aux Noix / Walnut Dream Recipe.
Le Plaisir aux noix is a creation of Gaston Lenôtre. He was a French pastry chef known as a possible creator of the opera cake, the founder of "Lenôtre" a culinary empire…
The original plaisir aux noix filling is based on crème Anglaise buttercream lightened with some Italian meringue. It can also be achieved using mousseline cream. This version is based on creme diplomate; easier to execute, lower in fat and sugar.

Serves 8 +
Walnut praliné
230g walnut halves, chopped
150g powdered sugar.

Method: Toss walnuts in sugar and cook to caramel; stirring constantly. Cool. In a running food processor, blend caramelized walnuts to fine coarse and save 2.7 ounces (80g) for the succes biscuit. Continue to blend the remaining mixture until it forms a paste (praliné). Set aside.

Crème Diplômate (Walnut Diplomate Custard)
300ml milk
1 tsp (5ml) vanilla paste or extract
4 ea. yolks (80g), save egg whites for the succes biscuit
2 ounces (60g) brown sugar
1.5 Tbsp (20g) corn starch
6 grams gelatin sheets, softened in cold water
7 ounces (220g) mascarpone
10 ounces (300g) walnut praliné
1 Tbsp (15ml) rubby Port or walnut wine (vin de noix)
2/3 cup (170g) whipped cream.

Method
Heat up milk and vanilla. Meanwhile, beat yolks, sugar and starch. When milk is boiling, turn the heat off – temper yolk-mixture with one-third of the hot milk. Add yolk-mixture into remaining hot milk – bring to boil and cook for 2 minutes; whisking constantly. Turn off heat, mix in the softened gelatin and mascarpone. Transfer onto baking tray lined with plastic wrap; film in contact – cool and chill completely. Beat chilled custard on high speed, add walnut praliné, port and the whipped cream. Set aside.

Succès Biscuit (Macaron)
Meringue
4 ea. (120g) egg whites, at room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice (it stabilizes the meringue)
4 ounces (120g) fine white sugar
2.6 ounces (80g) almond meal
Or,
1.3 ounces (40g) almond meal
1.3 ounces (40g) walnut meal
2.7 ounces (80g) powdered sugar
2 Tbsp (30ml) milk.

2.7 ounces (80g) caramelized walnut meal.
A couple tablespoons of toasted sliced almonds (toast them quickly in a frying pan).

Method
In a food processor, blend almond meal and powdered sugar to combine and add milk. For the meringue, beat to stiff peaks: egg whites with cream of tartar and one-third of the fine white sugar – Fold one-third of the meringue into the almond-sugar mixture. Add remaining meringue and the previoulsy saved caramelized walnut meal.
Turn oven on. On a baking tray lined with a silicone mat or parchment paper, pipe out two 8 -inch (20cm) diameter disk using the #808 pastry tip (one penny /16mlmØ). Make 2 extra smaller disks with remaining mixture if so.

Baking
Bake succes biscuit at 260ºF (130ºC) for 1 hour and 10 min. Turn oven off and leave succes to dry out for 20 to 30 minutes more. It should be firm to the touch.

Assembly
Place a succes biscuit (flat side down), pipe out 12 large dollops of walnut diplomate cream from the edge of the succes and fill up the center. Coat the surface of the second succes biscuit (flat side up) with a thin layer of filling and top with toasted sliced almonds. Place it on top of the cake like a sandwich and refrigerate it for 6 hours before eating (best overnight). Dust with powdered sugar or snow sugar (it wont melt). Walnut dream cake can be refrigerated for up to 4 days or kept frozen for up to 3 months. Bon appétit!

Click To Print

Read more

Tomates Farcies / French Stuffed Tomatoes - Bruno Albouze - The Real Deal

Tomates Farcies / Stuffed Tomatoes Recipe
Serves 8.
8 ea. beefsteack tomatoes*
4 ea. large shallots, thinly chopped
4 ea. garlic cloves, peeled, germ removed and minced
5 ounces (150g) shiitake mushrooms caps or porcini*, clean and cut into cubes (save stems for stock)
5 ounces (150g) prosciutto di San Daniele, a thick slice cut into cubes
1 Tbsp (15ml) olive oil.

Read more

Tapioca Nectarine Pudding / Dairy-Free - Bruno Albouze - The Real Deal

Tapioca Nectarine Pudding – A dairy-free and naturally sweetened.

Serves 4 / 6.

Gavottes* (Lace Dentelle / Wafer / Dried Crepe)
0.9 cup (230g) water
3 Tbsp (45g) vegetable oil
A pinch of salt
2 ea. (60g) egg whites
2 Tbsp (40g) honey, preferably raw and unfiltered
1 ounce (30g) all-purpose flour
1 tsp (4g) corn starch
1 ea. lemon zest.
*To make this dessert vegan, don’t use gavottes.

Method
Bring to boil water, oil and salt. Meanwhile, mix egg whites, honey, starches and lemon zest. Whisk swiftly hot liquid into the egg white mixture; cool and refrigerate an hour or more. Using an offset spatula, spread into a thin and even layer on a silicone mat or greased parchment (recipe calls for 2 medium trays – (Make one at the time).

Baking
Bake a 350ºF (180ºC) for about 20 minutes or until evenly browned; rotate baking tray half way through. Store gavottes in a dry place or inside the turned off oven for a few hours before using.

Nectarine Marmalade
5 ea. (≈ 1 lb. / 450g) nectarines, rinsed, pitted and cut into small cubes
Half lemon juice
4 Tbsp (60g) honey.
Method
In a hot non-stick frying pan, cook nectarine until it soften on high; about 8 min, add lemon juice and honey – cook for a minute more and transfer marmalde in a large bowl or plate to cool off.

Lemon Verbena Infusion*
0.6 cup (150g) water
6 grams lemon verbena greens, washed
3 Tbsp (45g) honey.

Bring water to a boil, add greens and turn off heat – cover and let infuse for 6 min. Drain, cool and set aside.

*Verbena infusion (Tisane) is a tonic beverage to be taken before bed for sleeping. It is a delicious tea and can be drunk anytime as it is relaxing and soothing…

Tapioca Pudding
0.4 cup (70g) tapioca*
1 cup (250g) water.
1 can ≈ 400g coconut milk.
*Follow instructions on tapioca packaging label before starting. Some brands require different saoking procedure.

Method
Soak tapioca in water for 30 min and cook in coconut milk for 2 min. Cool to room temp. If becoming too firm, soften it up with some almond milk.

Garnishing
2 ea. nectarines, rinsed and cut into thin wedges
Mint leaves
Gavottes
Lemon verbena infusion.

Plating
Nectarine marmalade / tapioca pudding / Netarine wedges / Mint / Lemon verbena infusion. Enjoy!

Click To Print