Recipes

Savory Spiced Nuts Recipe - Bruno Albouze - THE REAL DEAL

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Vegetarian Stuffed Bell Peppers - Bruno Albouze - THE REAL DEAL

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Salade Salsa Déclinée & Avocat 2 Façons - Bruno Albouze - THE REAL DEAL

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Deconstructed Salsa Salad & Avocado 2 Ways - Bruno Albouze - THE REAL DEAL

Deconstructed Salsa Salad & Avocado 2 Ways Recipe.

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Chocolate S'More Cookie Sandwiches - Bruno Albouze- THE REAL DEAL

Chocolate S’More Cookie Sandwiches Recipe
Here is an irresistible decadent chocolatey twist from the famous roasted marshmallow s’more.

Makes 28 Cookies or 14 Sandwiches.
3.4 ounces (100g) bittersweet chocolate, chopped
3.5 Tbsp (50g) unsalted butter, softened
3/4 cup (130g) brown sugar
1 ea. large egg, room temp
1 tsp (5ml) vanilla paste or extract (optional)
2/3 cup (100g) all-purpose flour
1/4 cup (25g) Dutch cocoa
2 tsp (4g) baking soda.

4 ounces (120g) graham craker, crushed
14 marshmallows, squares or disks (Watch the How To Make Marshmallows Video).
3.4 ounces (100g) dark chocolate, extra, melted.
Method
Carefulluy and slowly melt chocolate over a waterbath or microwave on lower heat and 35 to 25 seconds intervals – so that you can keep checking the progress and not burn the chocolate. Set aside and keep warm. Cream the softened butter, sugar and vanilla. Add the egg and continue beating until smooth. Mix in the melted chocolate on low speed. Stop mixer and sift in the flour, cocoa powder and baking soda together and mix on low speed to combine. The dough should be firm enough to work with, otherwise transfer dough into a smaller bowl and chill for about 30 minutes. Divide dough into 1/2 ounce (15g) portions and shape into balls and roll them in the biscuit to coat. Refrigerate beetween steps if necessary. Chill until ready to bake. Cookies can be kept refrigerated for up to a week or frozen in a freezer bag for weeks. Place chilled cookies on 2 baking trays lined with silicone mat or parchment.

Baking
Preheat oven to 350ºF (180ºC). Bake cookies for 10 to 12 minutes or until the surface crack and the edges are crispy leaving the center of the cookies soft. Let cool. Chocolate cookies can be stored at room temperature for up to 4 days.

Assembly
Flip half of the cookies and top with a teaspoon of melted chocolate; do not over heat – use at ≈ 90ºF (32ºC). Chill cookies until chocolate is just set to the touch. Add a piece of marshmallow, top with another teaspoon of melted chocolate and sandwish together. Refrigerate until ready to serve. Lightly toast the outside of each marshmallow with a kitchen blowtorch – For the gooey effect microwave just for a few seconds. Want some more? – Enjoy!

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La Recette de La Guimauve - Bruno Albouze - THE REAL DEAL

Recette de la Guimauve

De cette plante que l'on rencontre particulièrement dans les prés salés ou les zones humides littorales, on extrayait le mucilage des racines pour produire la pâte de guimauve. Les Egyptiens l’utilisaient avec du miel réservé alors pour leurs Dieu et royaume. Dans sa forme moderne, la guimauve aussi connue sous le nom de marshmallow ou Chamallow de la marque Haribot, est faite de sucre cuit, de blanc d'œufs et de gélatine. Certaine recette utilise seulement de la gélatine et sirop à base de sucre inverti.

Pour: 64 guimauves rectangulaire ou 128 petit cubes / Poid total: 720g.

Meringue Italienne
4. 120g blanc d’oeuf, à température ambiante
1g crème de tartre ou jus de citron
10g sucre semoule blanc.

Sucre Cuit
100ml eau
500g sucre
80g sirop de maïs ou glucose.

40g gelatine* en feuille ou en poudre
15ml eau de rose ou de fleur d’orangé ou extrait d’orange
15ml pâte de vanille, extrait ou 3 gousses de vanille fendues et grattées
* L’Agar agar ne remplacera pas la gélatine pour cette recette.

TPT Sucre/Fécule de Maïs
150g fécule de maïs ou pomme de terre
150g sucre en poudre
Mélanger et passer au tamis.

Méthode
Tremper les feuilles de gélatine dans de l’eau froide. Dans la cuve du batteur bien propre, battre les blancs d’oeufs en moyenne vitesse avec la crème de tartre et les 10g de sucre semoule. Ce procédé va permettre d’aérer les blancs sans vraiment les monter tout en nous laisant le temps d’organiser la cuisson du sucre qui devrait prendre 15 minutes. Pendant ce temps, mettre le sucre, l’eau et le glucose à cuire; couvrir pendant 5 minutes. Cela va créer de la vapeur qui va auto-nétoyer les bords de la casserole en évitant ainsi a certain cristaux de se former. Apres 5 minutes, retirer le couvercle et continuer a cuire le sucre a feu moyen jusqu’a ce qu’il atteigne 130º celsius. Délicatement, verser le sucre cuit sur les blancs partiellement montés en augmentant la vitesse du batteur jusqu’a son maximum. Sans attendre, égouter et présser la gélatine pour en extraire l’eau restante puis la mettre a fondre a feu myen dans la casserole du sucre cuit. Une fois juste fondu, ajouter les arômes. (La gélatine ne doit pas bouillir, elle perdrait alors son pouvoir gélifiant). Verser la gélatine fondu et arômatisé dans la meringue Italienne et continuer de battre à pleine vitesse. Chauffer la cuve du batteur pendant une minute afin de faire sécher un peu plus notre appareil; la texture finale de la guimauve n’en sera que meilleurs et moins collante. Continuer de mixer a pleine vitesse pendant environ 5 minutes. Préparer un moule carré de 23cm de côté, légèrement huilé et couver d’un papier cuisson; huilé également. Verser la guimauve encore chaude dans le moule. Ne pas racler de trop la cuve. Couvrir la guimauve chaude au contact avec un papier cuisson huilé. Bien répartir la masse et taper le moule.
Faire reposer au frigo toute une nuit avant de démouler. Pour laver vos ustencils et la cuve du mixer, faire tremper le tout dans de l’eau chaude pendant quelque heures ou toute la nuit.
Couper la guimauve à la taille désiré – voir la video pour plus de détails.

Glaçage Facile au Chocolat
450g chocolat noir ou lait
15ml huile neutre
15ml beurre de cacao ou huile de noix de coco.

Méthode
Faire fondre doucement le chocolat et les huiles sans surchauffer le mélange. Utiliser à 31/35ºC.

Finir Les Guimauves
Eviter de passer les guimauves au TPT avant le trempage. Inserer des pics en bois dans chaque guimauve. Placer les au congélateur une quinzaine de minutes afin que le glaçage chocolat prenne instantanément. Vous pouvez aussi les finir avec des morceaux de fruits secs, biscuit concassé, popcorn caramélizé etc.. ou tout simplement griller vos marshmallows au coin d’un feu de camp comme aux U.S!.. Bon appétit et bon camping!

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How to Make Marshmallows - Bruno Albouze - THE REAL DEAL

Marshmallows Recipe

Marshmallows were made from the root sap of the marshmallow plant. Egyptians combined the marshmallow root with honey; the candy was reserved for gods and royalty. The French version of the recipe, called "guimauve" includes an egg white meringue which offers better results; texture-wise and handling. Keep marshmallow refrigerated in a airtigth container or freezer bag for up to 3 weeks.

Yield: 64 rectangle marshmallows or 128 bite-size cubes / 1.6lb. (720g).

Italian Meringue
4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or lemon juice
1 Tbsp (10g) granulated sugar

Syrup
0.4 cup (100ml) water
1.1 lb. (500g) granulated sugar
1/3 cup (80g) light corn syrup or glucose

1.3 ounces (40g) gelatin* sheets or gelatin powder.
1 Tbsp (15ml) orange blossom water or rose or orange extract…
1 Tbsp (15ml) vanilla paste or 3 vanilla beans.
* Agar agar is not a suitable replacement for this recipe.

Starch-Sugar Mixture
1 cup (150g) corn starch or potato starch
1 cup (150g) powdered sugar.
Mix and pass through a sieve.

Method
Soak gelatin sheets in cold water. In a mixer bowl, combine room temperature egg whites, cream of tartar and a tablespoon of granulated sugar. Beat on medium low speed and keep mixture in its early foamy stage. Meanwhile, combine water, sugar and corn syrup in a small saucepan. Cover and cook for 5 minutes on medium high heat; this will self clean the sides of the saucepan. Then, remove the lid and continue to cook until syrup reaches 265ºF (130ºC). Drizzle hot syrup into the foamy egg whites increasing the speed to full blast as you go. Immediately squeeze liquid out of the gelatin sheets or the bloomed powder and melt over medium heat. Gelatin must not boil. Mix in flavorings and pour into the Italian meringue. Heat up the mixer bowl using a torch for about a minute; it dries out the marshmallow mixture improving thus, its final texture. Run the torch all over the surface of the mixer bowl – continue beating for about 5 minutes more on high speed. Line a 9inch (23cm) square pan with a parchment paper and grease lightly with oil. Stop mixer – the batter should remain warm. Transfer batter into the greased pan. Avoid scraping out sides of the bowl. Cover marshmallow batter with a oiled parchment in contact. Tap pan over the countertop to even the marshmallow block. Refrigerate overnight. To clean utencils and the mixer bowl effortless, soak them in soapy and warm water for a few hours.

Chocolate Coating
1lb. (450g) dark or milk chocolate
1 Tbsp (15ml) neutral oil
1 Tbsp (15ml) cocoa butter or coconut oil.

Method
Slowly melt chocolate along with the oils. Do not over heat. Use chocolate coating at 95ºF (35ºC).

Glazing Marshmallows
Before dipping marshmallows into the chocolate coating make sure that these have not previoulsy been coated with the corn starch-powdered sugar mixture. If so, brush out any excess starch otherwise the coating wont stick. Insert a bamboo skewer like a lollipop inside each marshmallow. If dealing in a warm environment freeze marshmallows for about 20 minutes prior coating; the chocolate will set immediately then. Right after dipping marshmallow into the chocolate, they can be finished with a layer of crushed graham craker, toasted nuts, caramelized popcorns and so forth… Enjoy!

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Feuilleté D'Asperges, Sauce Hollandaise - Bruno Albouze - THE REAL DEAL

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Asparagus Puff Pastry w/ Hollandaise Sauce - Bruno Albouze - THE REAL DEAL

Asparagus Puff Pastry Recipe
Here is an elegant and delicious Entree served with asparagus cream and the traditional Hollandaise sauce.

Serves 6.
2 bunches jumbo asparagus* ≈ 2 lb (900g), peeled, trimmed and par-boiled. (Save bottoms and peelings for stock and cream).
*Be sure to begin with fresh asparagus. Look for firm spears with ends that aren't too dried out and tight, compact heads.

Par-Boiling Asparagus
Bring to boil about 2qt (2L) of water and add 2 teaspoons of salt. Plunge in the prepared asparagus, bring back to boil and cook for 4 minutes on low simmer. Carefully, transfer asparagus in ice water. Drain on paper towels.

Asparagus Stock
In a sauce pan, add asparagus bottoms and peelings and cover with water. Let simmer for 30 minutes; covered. Strain and set aside. The stock can be used for other purposes such as risotto, soups, cooking pasta…

6 ea. puff pastry 3.5inch (9cm) squares.
For the inverted puff pastry demo watch the Apple Turnovers Video.

Asparagus Cream
1 Tbsp (15g) unsalted butter
2 ea. shallots, chopped
1.5 cups (200g) asparagus trimmings (from the second cut)
2/3 cup (150ml) asparagus stock
1.6 cup (400ml) heavy cream
A few Italian parsley leaves
Salt and pepper to taste.

Method
In a hot frying pan, melt butter and sweat shallots for about 3 minutes on medium heat. Then, throw in asparagus trimmings (from the second cuts/a few asparagus heads can be added too) and continue to cook for 3 minutes more. Add asparagus stock and cream. Bring to boil and blend with parsley leaves. Pass through a sieve and cook to thicken it up for about 15 minutes on low heat. Season with salt and pepper and keep warm.

Hollandaise Sauce
3 ea. (60g) egg yolks
1 Tbsp (15ml) water
1.5 sticks (150g) unsalted butter, clarified
1/2 Tbsp (7.5ml) Vermouth, Chardonnay, or lemon juice
Salt and pepper to taste.

Method
Clarified Butter
Melt butter on low heat. As soon as butter is liquified, turn off the heat. Avoid boiling it; it will get cloudy. Do not shake nor stir. Grab the milk solids that rises on the surface with a small laddle and discard. Then, slowy transfer butter into another container leaving remaining milk on the bottom of the pan (décanter in French). Clarified butter can be stored months in the refrigerator.

For The Sauce
Place a stainless steel bowl over a saucepan containing a couple of inches of barely simmering water, the water should not touch the bottom of the bowl. Whisk the egg yolks and water together and until the mixture is thickened and doubled in volume; it should reach 150ºF (65ºC). Be careful not to let the eggs get too hot or they will scramble. Turn off the flame. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, whisk in the Vermouth, Chardonnay or lemon juice. Season with salt and pepper. Add a pinch of cayenne if desired. Cover and place in a warm spot until ready to use. The Hollandaise sauce can’t be stored in the refrigerator; make it and use it the same day.

Asparagus Puff Pastry Assembly
Puff pastry squares
Par-boiled asparagus
Asparagus cream and Hollandaise sauce
Parmigiano shavings (optional)
Italian parsley leaves or baby arugulas
Fleur-de-sel, ground black pepper.

To give the asparagus a glossy finish – In a hot pan, sauté asparagus with some butter or olive oil for 1 minutes on high heat. Or, plunge them in boiling water for a few seconds or give a quick steam and luster with melted clarified butter or olive oil.
Plating for one serving: arrange 3 hot asparagus, spoon in the asparagus cream. Place warm pastry on the top of the asparagus and add the warm hollandaise sauce. Garnish with parmigiano shavings and parsley leaves. Sprinkle some fleur-de-sel – Enjoy!

Inverted Puff Pastry Recipe
Traditional puff pastry requires enclosing butter in dough. In the inverted puff pastry the butter encloses the dough. One thing for sure is that inverted puff pastry bakes rather light and produces very flaky results and the ideal choice for filled applications such as apple turnovers and galettes, it stands up really well to the steam produced from the filling and therefore leaves virtually no traces of under baked dough. Puff pastry should be handled in a cool kitchen; below 70ºF (21ºC). Puff pastry freezes very well. Making your own is definitely something worth mastering. The best way to handle it is to make beurre manié and dough on day1. The foldings on day2 and the baking day3.

Inverted Puff Pastry
Makes ≈ 18 Servings.

Beurre manié
0.9 lb. (400g) unsalted European style butter* softened
1.1 cups (175g) all-purpose flour.

*European style butter (EB) has more fat, less water. It contains 84 to 86% fat content and it really makes a difference in laminated doughs such as puff pastry. It makes things flakier and tastier.

Dough / Détrempe
0.6 cup (150ml) cold water
1 tsp (5ml) white vinegar (optional but it prevents dough discoloration)
1 Tbsp (15g) salt
1 stick (110g) unsalted butter, melted but at room temp
1.2 cups (175g) all-purpose flour
1.2 cups (175g) bread flour.

Inverted Puff Pastry Method
For the beurre manié, in the stand mixer fitted with the paddle attachment mix the softened butter with flours until well combined. Roll beurre manié into a large rectangle ≈ 1/2-inch (1.3cm) thick) between two parchment papers and refrigerate until it has completely hardened.

For the dough, mix all ingredients together until just combined. Flatten dough into a square inside a large freezer bag and refrigerate completely. Both, beurre manié and dough can be made a day ahead.

Folding Process / Tourage (One single turn + one double + one single + one double).
Remove beurre manié and dough from the refrigerator. Flatten the dough to match with the size of the butter slab. Brush off any excess flour from the dough and place it in contact with the beurre manié. Flour work surface generously. Gently tap the to seal the dough and butter together and roll out into a 20inch (50cm) rectangle. Brush off any excess flour and fold into thirds (single turn/tour simple) then, flatten into a 8x11inch (20x28cm) rectangle, wrap up and chill for an hour to rest. Flour work surface lightly and roll out dough (keep the key on the right side) into a 28inch (72cm) rectangle. Fold in four (double turn/tour double). Wrap up and refrigerate an hour to rest. Repeat these 2 steps; one single and one double turn and store puff pastry in the refrigerator for up to 4 days for freeze for weeks.

During resting, gluten relaxes and become elastic again, making rolling easier and preventing the pastry from shrinking and becoming misshapen during baking. The inverted puff pastry is known to be more stable than the traditional one.

Egg wash
2 egg yolks mixed with a few drops of water. Or, 1 whole egg and 2 yolks beaten with a pinch of salt.

Puff Pastry for Asparagus
Flour lightly your work surface. Divide puff pastry in two pieces. Refrigerate the other half or freeze for later use. Roll out dough into a 12inch (30cm) square ≈ 0.2inch (5mm) thick. Move the pastry around, lifting a little with your fingers under the sides to relax it. Do this often to prevent sticking. Chill if necessary before cutting. Divide dough into nine 3.5inch (9cm) squares. Save 6 pastries for the recipe and freeze leftovers for later use. Transfer pastries onto a wet silicone mat to prevent from moving. Brush with egg wash and chill for 30 minutes to rest. Brush with egg wash again and score with the tip and back of a pairing knife. Chill again until ready to bake or freeze for later use.

Baking
Preheat oven to 450ºF (230ºC). To make your puff pastry squares perfectly even, place two ≈ 1.25inch (3.2cm) high English muffin rings on the baking tray and top with an upsidedown cooling rack. Put pastry in the oven and lower temperature to 325ºF (160ºC) and bake for 40 minutes more. If using a convection oven the baking time may be shortened by 5 minutes. Keep warm until ready to use. Enjoy!

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Soufflé Avocat Chocolat - Bruno Albouze - THE REAL DEAL

La recette est dans la video.