Recipes

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Pistachio Crème Brûlée - Bruno Albouze - THE REAL DEAL

Pistachio Crème Brûlée Recipe

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Triple Chocolate Fondant Cake - Bruno Albouze - THE REAL DEAL

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

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Baba au Rhum Recipe - Bruno Albouze - THE REAL DEAL

Baba au Rhum Recipe.

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Cheese Sticks Recipe - Bruno Albouze - THE REAL DEAL

No printable recipe needed. Enjoy!

Puff Pastry Recipe

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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.

Method
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.

Method
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.

Baking
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!

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Arancini - Bruno Albouze - THE REAL DEAL

Arancini Recipe/ Yields ≈ 35 / 1 ounce/30g ea.

Chicken Stock – Yields 2qt (2L) /Freeze Leftovers.
1.5 lb. (675g) chicken such as back bones / legs / wings / necks / feet…
1 carrot, unpeeled, washed and chopped
1 celery rib, washed and halved
1 white onion, unpeeled and quartered
1 clove
2 garlic cloves, crushed
1 leek, white part / washed and halved
3 parsley stems
4 sprigs fresh thyme
1 bay leaf
1 tsp black peppercorns
2 cups (500ml) Sauvignon blanc or Chardonay
2 qt (2L) cold water.
Method
Place chicken parts under cold running water until they are cleared of remaining blood and impurities. Place chicken and all ingredients in a large pot. Bring to boil and let simmer slowly for 2 to 4 hours; covered. Do not stir the stock or it will get cloudy. Eventually skim off surface to remove remaining impurities. Carefully pass the chicken stock, discard solids and let cool over ice water. Refrigerate for up to 4 days or freeze for several weeks. Skim off the fat left on the surface of the chilled stock before using. Chicken stock can be used for many dishes, soups and sauces. It can also be reduced to concentrate its flavors.

Parsley Puree
2 bunches Italian parsley, washed, stems removed and blanched
1/2 cup (125ml) chicken stock, chilled.
Method: Blend well until smooth.
Mozzarella pearls
Blanched asparagus (optional).
Garnishing
Paper thin prosciutto, fried
Basil leaves, fried (When frying, put the lid on immediately and fry for a few sec.
Tiny tomatoes, halved.
Seared Tomatoes
In a hot saucepan, drizzle some olive oil and salt. Sear tomatoes for 3 minutes, face down. Deglaze with some balsamic vinegar and flip tomatoes and continue cooking for a minute. Transfer to a plate and let cool.

Arancini Risotto
1 Tbsp (15ml) unsalted butter
1 Tbsp (15ml) olive oil
2 ounces (60g) shallots or onions, minced
1.2 cups (250g) Arborio rice
1/2 cup (125ml) white wine such as Chardonnay or Vermouth
3.5 cups (900ml) chicken or vegetable stock.

3 Tbsp (50g) unsalted butter, cubed
3 ounces (90g) grated Parmesan cheese
Parsley puree
Salt and pepper to taste.
1 ea. (55g) beaten egg.
Method
Heat up a large skillet or Duch oven, melt butter and olive oil. Sweat the minced shallots until translucent; about 2 min on medium hight heat. Add the rice to the pot and stir briskly so each grain is coated with the fat. Don’t let rice turn brown!. Add wine and give a stir and leave it alone until the liquid is fully absorbed. Pour in 2.5 cups (625ml) of hot stock first, stir and let cook for about 12 minutes on low heat stirring every so often. Add remaining liquid; 1 cup (250ml) and finish cooking for 8 to 10 minutes or more* until tender; stirring every so often.
*The rice for the Arancini must be cooked through while traditional risotto should be slighlty underdone especially if made in advance so that it can be reheated with some stock, butter or mascapone or cream and parmesan cheese.
Turn heat off and add the cubed butter and parmesan. Let cool to room temperature. Add the parsley puree and season with salt and pepper and add the beaten egg.
Line a baking tray with plastic wrap. Scoop out risotto into 1/2 tablespoon portion. Top with a mozzarella pearl and cover with another 1/2 tablespoon of risotto and shape into balls. Freeze an hour or until firm to the touch before breading.

Breading
1 cup (150g) flour / 2 eggs beaten with a pinch of salt / 2 cups bread crumbs.
Method
Coat the rice balls in flour first, then the beaten eggs and bread crumbs and freeze until it has hardened. Store arancini in the freezer in air-tight containers for a few weeks or sous-vide for 3 months.
Frying
Heat up frying oil to 350ºF (180ºC). Fry frozen arancini on all sides unitil brown and transfer onto paper towels – keep arancini warm in the oven until ready to serve. Plate with the fried proscuitto and basil leaves and the seared tomatoes. Season with fleur de sel and ground black pepper. Enjoy!

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Vol-Au-Vent w/ Chicken Suprême Sauce - Bruno Albouze - THE REAL DEAL

Vol-Au-Vent with Chicken Suprême Sauce & Spring Vegetables.

Makes 12.
2.6 lb. (1200g) puff pastry*

Chicken Stock
4 ea. chicken thighs with drumsticks
1 qt (1L) water
2 cups (500ml) white wine (Chardonnay).
Bouquet
1 carrot, washed
1 leek, white part only, halved lengthwise and washed
2 celery stalks, washed and trimmed
1 onion + 1 bay leaf + 3 cloves
3 springs fresh thyme
1 garlic bulb, halved
Mushroom stems.*

Chicken Suprême Sauce
3 Tbsp (45g) unsalted butter
2 ounces (60g) shallots, minced
5 ounces (150g) carrot, washed and cubed
5 ounces (150g) celery, washed and cubed
7 ounces (210g) baby bella mushrooms or porcini, cleaned, stems removed (save for the stock*)
2 Tbsp (30g) all-purpose flour
2 cups (500ml) reduced chicken stock
1/2 cup (125ml) heavy cream
Shredded chicken meat
5 ounces (150g) English peas, blanched
1 Tbsp (18g) lemon confit, minced (optional)
Salt & ground black pepper to taste. Some fresh herbs such as chopped parsley, tarragon or dill can be added to the mixture if desired.

Chicken Stock Method
In a large pot or cast iron duch oven, add chicken and the following ingredients and bring to a boil. Put the lid on and let simmer for 45 minutes. Remove chicken, let cool for about 10 minutes and shred. The meat should easly come off the bones. Be aware of small bones though!. Throw the chicken bones into the stock and continue to reduce the chicken stock to 2 cups (500ml). Pass through a fine mesh sieve into a clean saucepan and keep warm. Discard solids.

Chicken Suprême Sauce
In a hot pot or duch oven, add butter and saute shallots, carrot and celery for 5 minutes on medium heat. Add mushrooms and cook for 3 minutes more. Add flour and cook for a minute. Pour in the reduced chicken stock and the heavy cream, give a good stir and cook for 10 minutes on low heat; covered. Add the shredded chicken, the blanched English peas. Season with the lemon confit, salt and ground black pepper. Add some chopped fresh herbs and cheese if desired. Keep warm. The chicken suprême sauce can be refrigerated for up to 3 days.

*Puff Pastry for Vol-Au-Vent
For the inverted puff pastry recipe: look up for The Apple Turnovers recipe. One recipe will hold 12 vol-au-vent.

Dust work surface with flour and roll out puff pastry into a generous 1/4inch (1cm) thick rectangle. (If using store bought puff pastry, superimpose 2 sheets of pastry to match the desired thickness and gently brush with water to seal. Reajust the thickness with the rolling pin. Refrigerate dough for 30 min to relax before cutting into circles. Then divide into nine ≈ 4inch (10cm) rounds using a flutted cookie cutter. Save scraps for later use such as pies, mille-feuille etc.. Arrange disks onto a baking tray lined with a moistened silicone mat or parchment papper (it prevents pastry moving around). With a smaller plain ≈ 2.4inch (6cm) diameter cookie cutter, make a round center cut almost all away through. Brush tops with egg wash and chill for 30 minutes. Brush with egg wash again and score (optional). Refrigerate an hour before baking or overnight.
To freeze vol-au-vent: place them in the freezer overnight or until it has completely hardened. Store in a sealed freezer bag and keep frozen for a few weeks or sous-vide for up to 10 months.

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.

Baking
Preheat oven to 325ºF (160ºC). Place two ≈ 1.75inch (4.5cm) height pastry rings or something similar and ovenproof that can hold an upside down draining grate. This allows vol-au-vent to rise evenly. Bake vol-au-vent for 45 minutes. Turn off oven and leave pastry shells to dry out for 15 minutes. Remove from oven and let cool. If using a convection oven, baking time may be shortened.

Final Assembly
Carefully, slice off top from each vol-au-vent following the round mark. Fill each vol-au-vent generoulsy with the hot chicken suprême sauce, put tops back on if desired and serve immediately. Bon appétit!

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Kouign-Amann Recipe / No Mixer - Bruno Albouze - The Real Deal

Kouign-Amann Recipe.
kouign amann. It’s a classic Breton specialty, a tradition of northwestern France where it originated around 1860. The name derives from the Brittany words for cake (kouign) and butter (amann). A viennoiserie item for continental breakfast or teatime.

Makes 18/20 ≈ 2 ounces (50/60g) each.

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 butter (salted or unsalted) at room temp.

Sugar for the last turn ≈ 1/2 cup (100g).
Extra sugar and softened butter for the silicone mat and pastry rings.

Method
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. 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 a freezer bag or shaped between 2 parchment pappers folded into a square and chill.

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 or overnight to rest.

Single Turn w/ Sugar (Tour Simple).
Flour work surface lightly and roll out dough into a 28inch (72cm) rectangle. Sprinkle granulated sugar all over (about a 1/4 cup (50g) and on both sides. Fold into thirds (single turn/tour simple). Chill for 30 minutes to rest. Roll out dough to double in size and split in half. Chill one half and roll out the other half into a 9x9inch (23x23cm) square. (No extra flour needed). Divide sheet into nine 3x3inch (7.5x7.5cm) squares – if using English muffin rings, divide into 3.5x3.5inch squares… Fold up the four corners of a square and place each pastry inside a greased and sugared pastry ring. Or, roll up the sugared sheet of dough tightly into a log and cut into 10 swirl portions. Do likewise with the other half of the sheet. Scraps can be baked separately. Unbaked Kouign-Amann can be kept frozen for a couple of weeks. However, note that as soon as the sugar is added into the last turn; it will begin to melt but no worries, it is still workable without any addition of extra flour though. Let proof pastries until it has doubled in size before baking.

Baking
Bake Kouign-Amann in a preheated 350ºF (180ºC) oven for about 35 minutes. Transfer onto a wire rack and let cool. Best at room temp. This viennoiserie must be eateen the same day – Enjoy!

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