Lemon Verbena Cupcake - Bruno Albouze - THE REAL DEAL

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Flip Flop Sugar Cookies - Bruno Albouze - THE REAL DEAL

Flip Flop Sugar Cookies Recipe

Vanilla Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
1g vanilla extract
250g all-purpose flour.

Chocolate Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
230g all-pupose flour
20g cocoa powder.

In a stand mixer using the paddle attachment, cream butter, salt and sugar. Add the egg and vanilla. Add flour (cocoa powder if in used) and mix until just combined. Wrap up and chill completely before using. Roll out both pastries into a 3mm thick sheet, prick lightly with a fork and chill. Cut into flip flops and superimpose by 2; brush water to seal. Chill an hour prior baking. Cookie dough can be frozen for weeks.

Bake at 375ºF (190ºC) for about 20 min. Cool.

For the laces, roll out some marzipan or chocolate modeling. Seal each lace with melted white chocolate. Add M&M’s buttons if desired.
Flip flop cookies can be stored 3 days at room temp or refrigerated for up to a week; wrapped. Enjoy!.

Blueberry Muffins Recipe - Bruno Albouze - THE REAL DEAL

Blueberry Muffins Recipe.

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Lemon Saffron Poppy Seed Bread - Bruno Albouze - THE REAL DEAL

Lemon Saffron Poppy Seed Bread / Pound Cake Recipe.

Makes three 5.5x2 inch nonstick pans or one large.

1 cup (250ml) milk
A few saffron threads.

2 ea. (100g) eggs
0.4 cup (90ml) grape seed oil
1.5 cups (300g) sugar
1/2 cup (125g) sour cream
1.2 cups (280g) cake flour, sifted
0.4 ounce (12g) baking powder
0.8 ounces (20g) poppy seeds
2 ea. lemon zest
A few drops of lemon extract (optional).

Bring milk to a boil with saffron and blend; let cool to room temperature (it can be done a day ahead). In a stand mixer fitted with the whisk attachment, beat eggs, oil and sugar on high speed for about 5 minutes. Lower speed and add sour cream and saffron milk. Mix in sifted powders, poppy seeds, lemon zests and extract. Mix well.

Fill greased nonstick cake pan two-third up. Bake at 325ºF (160ºC) for 45 min or one hour if using one large cake pan. Lower oven temperature to 300ºF (150ºC) if using convection oven. Let pouncake sit for 10 minutes before unmolding. Cool to room temperature, wrap up and chill overnight before slicing. Lemon saffron poppy seed poundcake can be kept refrigerated for up to a week or frozen for weeks. Enjoy!

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Rice Krispies Mice Cookies - Bruno Albouze - THE REAL DEAL

Recipe in the video :)

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Roast Chicken Mole - Bruno Albouze - THE REAL DEAL

Roast Chicken Mole Recipe.
Serves 6.

1 whole chicken ≈ 4.5lb. (2k)
1 Tbsp (10g) Mole spice blend* or paprika.
*Mole Spice Blend is a hand blended mixture of ancho powder, smoked paprika, brown sugar, sea salt, cumin, cocoa powder, molasses powder, garlic, black pepper, chipotle powder, ginger, oregano, cinnamon and cloves.
3/4 cup white wine Chardonnay
3/4 cup water or chicken stock
A couple of sprigs of rosemary or thyme.

1 Tbsp (15ml) olive oil
4 ounces (120g) chorizo, diced
3/4 onion, chopped
4 ea. garlic cloves, chopped
3 ounces (90g) semi dried tomatoes
2 ea. small bell peppers, chopped
1/2 lemon confit, rinsed, kept whole and finely chopped
1 cup (200g) cooked rice, beans or bulgur
One small rosemay or thyme sprig or a pinch of dry thyme
Salt and pepper to taste.

In a hot skillet, sweat chorizo and olive oil. Add onions and cook for 5 min on medium heat. Add garlic, semi dried tomatoes, peppers and cook for an additional 10 min. Add lemon confit, cooked rice or beans, lemon confit and some of the herbs. Cook for 10 min on low heat. set aside.
Rinse and pat dry chichen in a sanitized sink and cutting board. Chop off knuckles and wings tip and save for stock. Season the whole chicken and cavity generoulsy with salt. Stuff bird’s cavity and seal up using a wooden skewer. Rub bird with olive oil. Dust with Mole spice blend without rubbing it. Place stuffed bird in a large skillet or sautoir or dutch oven. Pour in wine, water, herbs and knuckles and wing tips. Cover with heavy duty aluminum foil and seal well.

In a preheated oven, bottom rack – roast chicken for 50 minutes at 375ºF (190ºC). Remove foil and finish roasting for 30 minutes more or until internal temperature reaches 160ºF (71ºC). Transfer bird onto a clean cutting board and let rest 20 min; internal temp will rise a few more degrees. Meanwhile, pass stock through a sieve; return to the stove. Add more Mole spice blend to taste if desired. Thicken up gravy with 3 tablespoons (45ml) of red wine and 1.5 tablespoon of cornstarch. Swirl some into the boiling stock until velvet texture is reached. Remove stuffing from the chicken cavity. Carve it or serve whole along with stuffing and gravy. Enjoy!

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Super Food Bar Recipe.
Yields ≈ 18 Bars

Mixture 1.
1 cup (100g) almond meal
1 cup (140g) whole cashews.
In food processor, blend until finely ground.

Mixture 2.
1 cup (70g) finely shredded unsweetened coconut
1/2 cup (60g) quick cooking oats
1/4 cup (45g) chia seed
1 pinch of salt
1/4 (30g) cup cocoa nibs
1/3 cup (60g) dried blueberries
1/3 cup (60g) dried Goji berries.
1/3 cup (50g) white sesame seeds, lightly toasted.
In a large bowl, combine mixture 1 and 2; set aside.

Honey Mixture
0.9 cup (300g) honey
1 Tbsp (20ml) vanilla extract
1/3 cup (60g) dried blueberries
1/3 cup (60g) dried Goji berries
1/4 cup (20g) Açai powder (optional)
2 lemon zest and 1/2 lemon confit peels (optional)
1.5 Tbsp (15g) pectin
10g crystallized ginger.

Combine al...

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Red Fruit Fontaine Plated Dessert - Bruno Albouze - THE REAL DEAL

Red Fruit Waterfall Plated Dessert Recipe.
Fresh raspberries, strawberries, figs, currants, blackberries, kiwis, mint, kumquats. Edible flowers. Lime Parfait, Lemon Crémeux, Lemon Jelly, Volcano Nuggets, Coral Sponge, Raspberry Sorbet, herbs and edible flowers.
To avoid leftovers, make larger portions for later use.

Meringue Volcano Nuggets (Swiss Meringue)
4 ea. (120g) egg whites, room temp
0.6 cup (120g) granulated sugar
1 cup (130g) whole almonds, chopped
1/3 cup (60g) orange confit or candied, thinly chopped.

Beat egg whites and granulated sugar on a water-bath until temp reaches 121ºF (50/55ºC). Continue beating using stand mixer on high speed until it cools down. Fold in nuts and orange confit with a spatula. Divide into small portions and bake at 190ºF (90ºC) for about 2 hours. Turn oven off and let dry. The meringue should remain white. Store in tight sealed containers in a dry place.

Microwave Almond Sponge
3 ea. (150g) eggs
1/3 cup (80g) sugar
1/2 cup (50g) almond meal
2 Tbsp (25g) all-purpose flour
3 Tbsp (40ml) Limoncello or pistachio paste.

Blend all ingredients together and fill canister (1/2 liter) pressure with 2 x N2O Cartridges. Chill. Fill a paper cup half way through and microwave for 45 sec. Let cool and remove paper. Store in the refrigerator in freezer bag.

Lemon Jelly
1/2 cup (125ml) water
1/2 cup (100g) sugar
1 lime zest
1 Tbsp (15ml) limoncello,
8 grams gelatin sheets; (soak in cold water and drain).

Boil water, sugar and zest. Add limoncello and melted gelatin; mix well and strain. Freeze and cut into desired shapes.

Lemon Crémeux
0.4 cup 100g lemon juice + 1 zest
2 ea. (100g) eggs
1/2 cup (100g) sugar
6 Tbsp (100g) butter, cubed
1g gelatin sheet.

Soak gelatin in cold water to soften and drain. Beat eggs, sugar, zest and lemon juice. Bring to boil; whisking constantly. Turn off heat and add gelatin. At 131ºF (55ºC), throw in butter and blend well. Let cool, fill up silicon shapes and freeze.
For more watch the Lemon Tart Video.

Lime Parfait
4 ea. egg yolks
90g sugar
30g water
30g lemon juice
6 ea. lime zest
6g gelatin sheet
300g whipped cream.

Soak gelatin in cold water to soften and drain. Cook sugar and water to 121ºC. Pour syrup in beaten yolks and continue beating on high speed until cool. Add lemon juice and zests, and melted gelatin. Fold in whipped cream. Fill small spheric silicon shapes and freeze. Use leftover to make larger sizes for backup desserts if desired.

Raspberry Coulis
Cook a cup of raspberry with a tablespoons of corn syrup and sugar to taste. Add a teaspoon of lemon juice. Blend and strain. Keep refrigerate for up to a week. Can be frozen.

Kumquats in Syrup
Slice a few kumquats and lemonquats, remove seeds and cook in limoncello and a tablesppon of sugar until reduced by half and sirupy; about 10 min. Do not over cook. Chill.

Draw a straight or half-moon line with the raspberry coulis. Place the frozen lemon crémeux first (it will soften once plate is finished). Arrange fresh fruits nicely, sponge, jelly and the frozen parfait. Serve with a raspberry, strawberry, blackcurrant, blackberry, lime or lemon sorbet scoop or quenelle.

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Teddy Bear Marshmallow Cookie Sandwich - Bruno Albouze - THE REAL DEAL

Teddy Bear Lemon Marshmallow Cookie Sandwich Recipe
Makes ≈ 26 Cookies / 13 Sandwiches. Note that the number of cookies will depend on the size of the cookie cutter. Other shapes can be made such as bunnies for Easter, gingerbread man for Christmas and dipped in chocolate…

Pâte Sablée / Pastry Crust Recipe
140g butter, softened
A pinch of salt
90g powdered sugar, sifted
1 egg (50g), at room temp
1/4 tsp (1.5ml) vanilla paste or bean
0.9 cup (130g) all-purpose flour
3 Tbsp (30g) almond meal.

Cream butter and salt and add sugar and beat until smooth. Add the egg and vanilla and beat until homogenized. Add flour and almond meal and mix to combined. Wrap up and chill completely. Pastry can be made a day ahead. On a floured work surface, work the chilled pastry to soften and becomes pliable. Roll out into a 0.12 inch (3mm) thick sheet. Keep dough cool especially during warm days. Cut into desired shapes. Chill pastry leftovers and make more cookies until done. Lay cookies on tray lined with silicon mat or parchment and freeze. At that point, frozen cookies can be stored in freezer bags for later use. Bake frozen in a preheated 375ºF (190ºC) oven for about 12 minutes or until barely golden brown. Let cool.

Marshmallow Filling
4 ea. (120g) egg whites, at room temp
1/4 tsp cream of tartar or a few drops of lemon juice. (It stabilizes the meringue).
2 Tbsp (30ml) water
1 cup (200g) granulated sugar
1 Tbsp (20g) corn syrup or glucose.
8 grams gelatin sheets, softened in cold water and drained4 lemon zests. (A couple of drops of lemon extract can be added too).

Soak gelatin sheets in cold water. Once softened, drain and set aside. In a stand mixer fiited with the whisk attachment, beat egg whites and cream of tartar on medium speed for 5 minutes or more. Meanwhile, in a small saucepan bring to boil: water, sugar and corn syrup. Cover and let cook for 5 min on medium heat. Remove the lid and continue to cook syrup until it reaches 250ºF (120ºC). Remove from the heat and throw in the softened gelatin into the hot syrup. Carefully, pour hot syrup into the foamy egg whites. Increase the speed to high and beat until cool; about 10 minutes. Add lemon zests.

Cookie Assembly
Flip half of the baked cookies (face side down) and pipe out the marshmallow filling following the shape of the animal. Cover with the second cookie to stick (face side up). Refrigerate cookies overnigtht before eating. Leftover filling can be saved and spread in a small baking tray lined and cover in contact with a greased plastic wrap. Chill completely. Once chilled, the set marshmallow filling can be cut out into desired shapes. However, it cannot be piped out anymore.
Teddy bear marshmallow cookies can be refrigerated for up to a week. Avoid freezer.

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Cake Pops / Pink Praline - Bruno Albouze - THE REAL DEAL

Pink Praline Cake Pops Recipe

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