Paella Recipe - Bruno Albouze - THE REAL DEAL

Paella Recipe

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Baked Alaska Recipe - Bruno Albouze - THE REAL DEAL

Baked Alaska Recipe
Serves 8 / 10. Make 3 days ahead.
Recipe for a 9.84x3.34 inch (25x8.5cm) silicone mold; available at

1.5 qts (1.6L) vanilla ice cream
14 ounces (400ml) raspbeberry sorbet.

Place vanilla ice cream in the refrigerator for about 2 hours to soften a bit. Line mold with plastic wrap in contact. Fill mold up to the top with vanilla ice cream and freeze for 6 hours or more. Dig out a 1.5 to 2 inch (4 to 5cm) trench going back and forth using an ice cream scoop; freeze a few hours. Fill the channel two-third up with the raspberry sorbet and freeze a couple of hours or until it has hardened. Finish covering the gap with more vanilla ice cream and freeze the log for 24 hours before unmolding or store log for weeks.

Joconde Biscuit (for a 15x21 inch (37.5x52cm) baking tray).
4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice (It stabilizes the meringue)
1/4 cup (40g) sugar.

Almond Mixture
2 cups (190g) almond meal
2 cups (190g) powdered sugar
0.4 cup (60g) all-purpose flour
4 ea. (200g) whole eggs
2 Tbsp (30g) butter, melted.

In a mixing bowl, beat egg whites and cream of tartare adding sugar gradually. Transfer meringue in a separate bowl. No need to clean the mixing bowl. Beat almond mixture ingredients for 5 min on high speed uisng the whisk attachment. Fold in one-third of the meringue first and add remaining meringue and melted butter. Grease parchment paper and tray generously with cooking spray. Avoid the use of a silicone mat for that particular sponge. Spread Joconde batter evenly using an large off set spatula.
Bake at 450ºF (230ºC) for about 7 min using a convection oven or 10 min in conventional oven. Do not over bake the biscuit joconde sheet or it will lose its flexibility. Let cool to room temp, wrap up and refrigerate for up to a week or store in the freezer for up 3 months.

Unmold the frozen ice cream log over a tray and refreeze it. Meanwhile, unwrap Joconde biscuit, run a knife around the edges of the sponge to loose it up. Place a silicone mat on top and flip. Carefully, remove the parchment paper.
Cut out a 3.9 inch (10cm) x 9.85 inch (25cm) rectangle for the bottom Joconde (it must be cut slightly larger than the base of the frozen log which should be at 3.34 inch (8.5cm), so the top biscuit enveloping the log will meet the seams enclosing the whole ice cream log perfectly. Cut a 7.5 inch (19cm) x 9.85 inch (25cm) rectangle for the top. Save leftover biscuit for later use (safer to have extra sponge). Place the bottom Joconde biscuit onto a rectangular serving tray. Place the hard frozen ice cream on top and dress the log with the second Joconde sheet. Freeze the ice cream cake. At this joncture, the cake can be wrapped up and kept frozen for weeks.

Special Meringue*
*This is a 3 Michelin star recipe. It combines a classical French style meringue with a beaten egg yolk mixture. Far less sweet than using Italian meringue in addition to offer an incomparabe creamy texture that mingles with the ice cream so well.
Use pasteurised eggs if desired.

4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice (It stabilizes the meringue)
1/2 cup (100g) sugar.

4 ea. (80g) egg yolks
1 tsp (2g) vanilla extract, powder or paste
0.4 cup (80g) sugar.

Beat room temp egg whites with cream of tartar and one-third of the sugar on high speed. Continue beating until fluffy and smooth adding remaining sugar gradually.
Transfer meringue in a large separate bowl. Do not clean the mixing bowl – beat egg yolks, vanilla and sugar on high speed for 5 minutes uisng the whisk attachment. Combine both mixtures. Coat the frozen ice cream cake and pipe out using a plain or a star pastry tip with dots, rosettes or strips…Once done, place cake in the freezer; again ;)

Blow-torch the cake right before serving or bake it in a 450ºF (230ºC) oven for a few minutes; until golden brown. If desired: heat up some Grand-Marnier, Cognac or old dark rum, ignite it and pour over the baked Alaska or on the plate or tray – Serve immediately – Enjoy!.

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Scones - Bruno Albouze - THE REAL DEAL

Scones Recipe

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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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