Recipe and Video Coming Next :)

Spiced Bread / Pain d'Epices - Bruno Albouze - THE REAL DEAL

French Spiced Bread / Pain d’Epices Recipe

Read more

Blue Cheese Soufflé Pie - Bruno Albouze - THE REAL DEAL

Blue Cheese Soufflé Pie Recipe
Serves 8 /10.

This recipe makes 2 ≈ 10-inch diameter pies.
To ease unmolding: Use a non-stick quiche pan deep design with removable bottom.
This soufflé can also be baked in individual ramekins without the use of pastry; butter ramekins generously with softened butter and coat with grated parmesan, fill to the top with soufflé mixture and bake for about 20 minutes.

Shortcrust Pastry / Pâte Brisée
3.3 cups (500g) all-purpose flour
2.2 sticks (250g) butter, cubed
2 tsp (10g) salt
1 ea. (50g) egg
1/3 cup (80ml) water.

Sand flour, salt and butter. Add the egg and water and knead until just combined. Wrap up and chill until firm (the crust can be made a couple days in advance). For one pie, use two-third of the chilled pastry. Work it out a bit to soften dusting flour on the crust and work surface as you go. Roll out into a 1/4-inch thick disk. Never pull the pastry or you will get skrinkage. Gently lay in the greased pan, ligthly press pastry into bottom and up sides of pan. Refrigerate pastry during this process if necessary. Roll your rolling pin over top of pan to get rid of excess pastry. Lift up the edges; refrigerate to rest half an hour and trim off excess dough again. With a fork, prick the bottom of the dough (this will prevent from puffing up). Chill the pastry a couple of hours or best overnight before baking. Gather pastry scraps with remaining dough; do not over work scraps. Wrap up and refrigerate for up to 5 days or freeze for weeks.

Blue Cheese Béchamel
3 Tbsp (50g) butter
2 ounces (60g) all-purpose flour
2 cups (500ml) milk
6.5 ounces (200g) blue cheese, gorgonzola or roquefort, crumbled
3 ea. (60g) egg yolks
3 ea. (90g) egg whites at room temp
Salt & pepper to taste.
3 ounces (100g) crushed and lightly toasted walnuts and hazelnuts (optional).

In a large saucepan, melt butter in medium heat. Whisk in flour and cook for a minute. Pour in the lukewarm milk, bring to a boil and cook for 2 minutes whisking constantly. Remove from the heat and whisk in yolks and add blue cheese. Ajust seasoning with salt and pepper. A dash of nutmeg can be added too. Cover to keep warm.
Preheat oven to 350ºF (180ºC).
Beat egg whites on high with a pinch of salt to firm peak stage. Using a whisk, fold the egg whites into the béchamel in two times. Cover bottom of the pie with the crushed nuts if desired, fill to the top and bake immediately.

Bake at 350ºF (180ºC) on the middle rack for about an hour (≈50min is using a convection oven). Remove from oven, carefully unmold and serve immediately. Blue cheese soufflé pie pairs with salad mesclun or arugula very well; just seasoned greens with a lemon juice, olive oil and minced garlic vinaigrette. Enjoy!

Click To Print

Pâte de Fruits - Bruno Albouze - THE REAL DEAL

Pâte de Fruits Recipe

The basic pâte de fruits recipe is pretty straightforward. Since most fruit contains pectin and sugar at different concentrations, the amount you must add differs for most types of fruit. The good news is that most frozen fruit purees can be found online from Sicolly or Boiron. Here’s a few great combinations of flavors…

Yields 160/200 ≈ 10grams each pâte de fruits.

Passion & Mango Or Passion & Blackcurrant Or Raspberry.
2 cups (500g) passion fruit puree
2 cups (500g) mango or blackcurrant puree
Or, 2.2 lb. (1000g) raspberry puree.
Pectine Mixture
1/2 cup (100g) granulated sugar
1 ounces (30g) pectine.

2.1 lb. (950g) granulated sugar Or 2 lb. (900g) if using raspberry puree instead.
8 ounces (250g) glucose or corn syrup
1.3 Tbsp (20ml) lemon juice.

Green Apple Pâte de Fruits
1000g green apple puree
100g lemon puree

100g sugar
30g pectine

300g glucose
750g sugar
22g lemon juice.

Follow the same cooking method.

Pectine mixture: Mix well together 1/2 cup of sugar with the pectine. In a large saucepan, heat puree(s) to 120ºF (60ºC) and whisk in the pectine mixture. Bring to boil and add glucose (powdered glucose can be used as well). Whisk in remaining sugar in 2 times. Bring to boil, reduce the heat to low and cook to 225ºF (107ºC).
Caution: keep flame on low when cooking pate de fruits. It takes quite awhile maybe up to 45 minutes of stirring. Use a long whisk or spatula to avoid splashes of hot liquid but if the flame is on low it should not cause any problem.
Once at 107ºC, remove saucepan from the heat and whisk in the lemon juice. Immedialty, fill up silicones molds using a confectionery dispenser funnel. If using small canelé silicone molds, fill molds up to a third of their height or pour the hot pate de fruits mixture into a baking tray lined with heavy dutty plastic wrap. Let the pâte de fruit set 6 hours at room temp, uncovered, until it is completely set throughout. Leave pate de fruits in their silicone molds until ready to be served. Then, coat them with granulated sugar; enjoy!. Keep at 24°C/ 75° F and 65% humidity for weeks.

Click To Print

Pistachio Crème Brûlée - Bruno Albouze - THE REAL DEAL

Pistachio Crème Brûlée Recipe

Read more

Triple Chocolate Fondant Cake - Bruno Albouze - THE REAL DEAL

No printable recipe available; the recipe is in the video. Enjoy!

Read more

Baba au Rhum Recipe - Bruno Albouze - THE REAL DEAL

Baba au Rhum Recipe.

Read more

Cheese Sticks Recipe - Bruno Albouze - THE REAL DEAL

No printable recipe needed. Enjoy!

Puff Pastry Recipe

Read more

Pecan Pie Recipe - Bruno Albouze - THE REAL DEAL

Recipe in the video.

Pain aux Raisins / 2 Ways - Bruno Albouze - THE REAL DEAL

Pain Aux Raisins / 2 ways Recipe.

Yields ≈ 20 / 3 ounces/90g each. Make a day ahead.

8 ounces (250g) mixed raisins, soaked in water overnight.

Croissant Dough
1 cup (250ml) water at 82ºF (28ºC)
2 packets (14g) RapidRise yeast, instant yeast or (30g) fresh yeast
1 Tbsp (10g) granulated sugar
1.7 cups (250g) unbleached all-purpose flour
1.7 cups (250g) unbleached bread flour
2.7 tsp (12g) salt
1/4 cup (40g) granulated sugar
6.5 Tbsp (100g) unsalted butter, at room temp.

Butter Slab for Tourage (folding and turning process)
16.5 Tbsp (250g) European-Style unsalted butter at room temp.

In a large bowl, combine water, yeast and 1 tablespoon (10g) of sugar and let sit for 5 minutes. Add remaining ingredients and mix until it comes together. Transfer mixture onto the work surface and knead for about 8 minutes; until smooth (no extra flour needed). The temperature of the dough should be around 73/80ºF (23/27ºC). Form dough into a tight ball and place in a lightly greased container, wrap up loosely or cover with a wet kitchen towel and let rise for about an hour or until it has trippled in size. Flip over work surface and deflate dough. (No extra flour needed). Fold up corners and shape into a tight rectangle. Place dough onto a previously frozen baking tray line with a silicone mat. Freeze each side for 30 minutes; this will ease the lamination process.
Meanwhile, make a slab of butter using parchment paper folded into a 8x8inch (20x20cm) square and chill.

Egg Wash
1 egg beaten with a pinch of salt.

Tourage (One double turn and one single turn)
Do your preparation in a cool room. Most important, the dough and butter must be the same consistency. The butter should remain cool but malleable. If it's too soft and greasy, it will ooze out of the dough; if it's too firm, it might break through the dough. As you roll it out, work quickly and handle the dough as little as possible, so the heat of your hands doesn't melt the butter. Let the butter warm up for about 5 minutes before folding it into the dough.
Flour work surface and roll out dough into a rectangle twice the size of the butter slab. Place butter slab on the dough and fold over. Roll out dough into a 28inch (72cm) rectangle. Brush off any excess flour and fold in four (double turn/tour double). Wrap up and refrigerate an hour to rest.

Single Turn w/ Sugar (Tour Simple)
Flour work surface lightly and roll out dough into a 34x7inch (85x18cm) rectangle. Brush off any excess flour and fold into thirds (single turn/tour simple). Chill for an hour or overnight to rest.

Pastry Cream / Crème Pâtissière
1.2 cups (300ml) whole milk
1/2 Tbsp (7.5ml) vanilla extra or paste
1/4 cup (50g) granulated sugar
3 ea. (60g) egg yolks
2 Tbsp (25g) corn starch or potato starch
2 Tbsp (30g) butter.

Bring milk and vanilla to a boil. Meanwhile, beat sugar, starch and yolks together. Gradually, pour the hot milk into the yolk mixture – mix well. Transfer mixture back into the saucepan. Bring to boil and cook for 2 minutes. Turn off heat and mix in butter. Transfer pastry cream onto a baking tray lined with plastic wrap. Wrap up in contact and let cool to room temperature and chill completely. Beat to smooth out before using. Pastry cream can be refrigerated up to 3 days.

Pain Aux Raisins Log
Drain the plumped raisins and set aside. Beat the chilled pastry cream to smooth it out and set aside. Dust work surface and dough with flour. Roll out dough into a 24x13inch (60x33cm) rectangle – during this process, the dough sheet can be placed in the freezer for about 30 min to relax. Using an offset spatula, spread the softened pastry cream evenly all over the croissant dough. Sprinkle evenly with reserved raisins. Roll tightly into a 20inch (51cm) log and place log seam side up to ease the cutting process. Cut the log into 20 x 1inch (2.5cm) thick portions. Seal seam underneath each roll. Brush with egg wash, wrap up and freeze overnight or up to a month. Arange 6 frozen pain aux raisins per tray lined with a silicone mat or parchment. If using English muffin rings, butter rings generously and coat with brown sugar. Let proof on the countertop overnight. Brush with egg wash, sprinkle pearl sugar if using option 1 and bake.

Orange Marmalade Simple Syrup
2 Tbsp (30g) orange marmalade or apricot preserve
2 Tbsp (30ml) water
3 Tbsp (30g) sugar.
Bring to a boil all ingredients and set aside.

Option 1: Pearl sugar.
Option 2: Extra softened butter for English muffin rings, brown sugar and orange simple syrup.

Bake pain aux raisins in a preheated 400ºF (200ºC) oven for about 20 minutes. For the option 2 using English muffin rings: glaze the just baked pain aux raisins with the orange marmalade simple syrup. Transfer onto a wire rack and let cool. Best at room temperature and eaten within 12 hours – Enjoy!

Click To Print

Read more