Tapioca Nectarine Pudding / Dairy-Free - Bruno Albouze - The Real Deal

Tapioca Nectarine Pudding – A dairy-free and naturally sweetened.

Serves 4 / 6.

Gavottes* (Lace Dentelle / Wafer / Dried Crepe)
0.9 cup (230g) water
3 Tbsp (45g) vegetable oil
A pinch of salt
2 ea. (60g) egg whites
2 Tbsp (40g) honey, preferably raw and unfiltered
1 ounce (30g) all-purpose flour
1 tsp (4g) corn starch
1 ea. lemon zest.
*To make this dessert vegan, don’t use gavottes.

Bring to boil water, oil and salt. Meanwhile, mix egg whites, honey, starches and lemon zest. Whisk swiftly hot liquid into the egg white mixture; cool and refrigerate an hour or more. Using an offset spatula, spread into a thin and even layer on a silicone mat or greased parchment (recipe calls for 2 medium trays – (Make one at the time).

Bake a 350ºF (180ºC) for about 20 minutes or until evenly browned; rotate baking tray half way through. Store gavottes in a dry place or inside the turned off oven for a few hours before using.

Nectarine Marmalade
5 ea. (≈ 1 lb. / 450g) nectarines, rinsed, pitted and cut into small cubes
Half lemon juice
4 Tbsp (60g) honey.
In a hot non-stick frying pan, cook nectarine until it soften on high; about 8 min, add lemon juice and honey – cook for a minute more and transfer marmalde in a large bowl or plate to cool off.

Lemon Verbena Infusion*
0.6 cup (150g) water
6 grams lemon verbena greens, washed
3 Tbsp (45g) honey.

Bring water to a boil, add greens and turn off heat – cover and let infuse for 6 min. Drain, cool and set aside.

*Verbena infusion (Tisane) is a tonic beverage to be taken before bed for sleeping. It is a delicious tea and can be drunk anytime as it is relaxing and soothing…

Tapioca Pudding
0.4 cup (70g) tapioca*
1 cup (250g) water.
1 can ≈ 400g coconut milk.
*Follow instructions on tapioca packaging label before starting. Some brands require different saoking procedure.

Soak tapioca in water for 30 min and cook in coconut milk for 2 min. Cool to room temp. If becoming too firm, soften it up with some almond milk.

2 ea. nectarines, rinsed and cut into thin wedges
Mint leaves
Lemon verbena infusion.

Nectarine marmalade / tapioca pudding / Netarine wedges / Mint / Lemon verbena infusion. Enjoy!

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Cioppino Recipe - Bruno Albouze - The Real Deal

Cioppino Stew Recipe.
Serves 6 / 8.
4 ea. seabass such as branzino (loup de mer), scaled, gutted, gills and eyes removed – 8 ea. fillet, boned and skin on. Save bones and heads.
1 lb. (450g) (16/20) shrimp, shelled but tail left on and deveined, save shells
1.5 lb. (700g) mussels, debeard, scrubbed in cold water, drain
1 lb. (450g) clams. Soak clams in cold water with some corn meal for an hour to encourage the clams to spit out more sand, scrub
Cooked crabs or crab legs can be added to the cioppino at the end.

Hearty Fish Fumet (Fish Stock)
Broken fish bones, tails and cut in half heads (eyes removed) from seabass such as branzino (loup de mer)
Shrimp shells
2 Tbsp (30g) olive oil
1 ea. white onion, peeled and chopped
1 ea. large fennel, chopped
4 ea. garlic cloves, unpeeled and crushed
4 ea. plump tomato vine, cut into pieces
1 tsp black peppercorns
3 ea. parsley stems + 1 bay leaf
1 ea. lemon zest
2 qt. (2L) chicken* stock or water.
* Chicken stock deepens flavor of the fumet.

Soak fish bones and heads in cold water; let water running in thin string until water turns clear. Drain and set aside. Heat up a large pot, add olive oil and sweat onions, fennel, garlic, lemon zest and peppercorns for 10 min on medium-low heat, covered. Add fish bones, heads and shrimp shells – stir well and cook for 5 min; covered. Add tomatoes and cook for 5 min on medium heat; covered. Add the hot chichen stock or water, parsley stems and bay leaf – bring to boil and let simmer for 20 min; uncovered – skimming off impurities as it goes. Turn off heat, cover the fish fumet et let infuse 20 min more. Drain and reduce fish fumet by a third.

Chicken Stock Recipe (Fond Blanc de Volaille)

Yields 2qt (2L)

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
Do not add salt.

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.


2 Tbsp (30g) olive oil
1 ea. onion, thinly chopped
2 funnel bulb, rinsed, pat dry and thinly chopped
6 ea. garlic cloves, thinly chopped (germs removed)
1 tsp salt
2 Tbsp (30g) tomato paste
3 Tbsp (45g) Pernold (optional)
1 cup (250g) red wine such as Cabernet
2 lb. (900g) roma tomatoes, rinsed and diced
3 fresh thyme sprigs & oregano
1/2 tsp dried oregano & thyme
1.5 qt (1.5L) fish fumet / stock*
Season to taste with grey salt, black pepper and red pepper flakes.

Country bread slices: brush bread slices with olive oil and toast.

*Fish fumet can be substituted for 2 cups (500g) clam juice and 4 cups (1L) water.

In a hot pot or duch oven, add olive oil, onions, fennel and garlic. Season with salt. Cook for 8 min on high heat stiring every so often. Add tomato paste and cook well. Deglaze with Pernold (optional). Deglaze with red wine and reduce to dry. Add diced tomatoes and cook for 5 min. Add fresh and dried thyme and oregano. Add fish fumet, bring to a boil and season to taste with grey salt, black pepper, red pepper flakes. Let simmer for about an hour; uncovered. Immerse seafood and fish in stew, bring to boil and cook for 7 min on low heat; covered. Cook 9 min if using clams…Serve immediately – garnish with fresh oregano if desired. Enjoy!

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Açaí Berry Kombucha Smoothie - Bruno Albouze - The Real Deal

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Peanut Cookies / Dulce de Leche - Bruno Albouze - The Real Deal

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French Toast - Bruno Albouze - The Real Deal

French Toast Recipe
Serves 4.
4 stale Kugelhopf cut into 3 slices, or 4 thick slices of brioche or bread
3 ea. whole egg
0.7 cup (130g) sugar
1 pinch cinnamon
1.6 cups (half/half) or heavy cream
1 Tbsp (15g) dark rum (optional).
Blend all ingredients together. Soak brioche slices for 2 hours or until completely moisturized – drain before searing. Sear in a hot frying pan with some butter for about 3 minutes on both sides or until cooked through. Keep warm.

Dried Fruits Chutney
1.4 ounces (40g) dried apricot / 1.4 oz dried prune / 1.4 oz dried figs / 1.4 oz dried dates, all diced
1 Tbsp (15g) butter
1 Tbsp (15g) agave syrup, honey or regular or brown sugar
1 Tbsp (15g) apple cider vinegar.
1 ounce (25g) walnuts, crushed and toasted
1 ounce (25g) pistachios, crushed and toasted.
Apricot Marmalade
7 ounces (200g) fresh apricot, diced
1/2 Tbsp (7.5g) butter
Granulated sugar to taste.
A drizzle of Kirsch alcohol (optional).

Saute dried fruits cubes in butter and sugar for about 2 minutes on high heat. Deglaze with apple cider vinegar, reduce heat and cook for 5 min more. Transfer mixture to a bowl. Clean frying pan. Dice out fresh apricots and saute with butter and sugar on high for 2 min. Reduce heat, put lid on and let cook for 5 min more. Fold in dried fruit mixture, the toasted walnuts and pistachios. Add a drizzle of Kirsch – Relax the chutney with some water if too thick. Keep at room temp.

Place warm toast on a plate along with a couple of tablespoons of the room temperature dried fruit chutney. Enjoy!

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Strawberry Chia Cup - Bruno Albouze - The Real Deal

Strawberry Chia Cup Recipe / Serves ≈ 4.
0.8 cup (200g) almond milk
0.8 cup (200g) coconut milk (canned)
3 Tbsp (40g) chia seeds
3 Tbsp (40g) blue agave syrup (to taste)
1 tsp (5g) vanilla extract or paste (optional)
1 lime zest
1/2 lime juice.
1 lb. (450g) strawberry, diced
1 ea. mango, diced
Blue agave syrup to taste.
Poached Meyer lemons (optional).
Lemon verbena or mint leaves
Lime zest.
Other fruits can be used such as peach, nectarine, blueberry, raspberry, pineaple, papaya…

Mix all ingredients together and chill overnight to thicken. Begin with a layer of diced fruits, add chia mixture and garnish with more fruits, poached lemons, lemon verbena greens and lime zest. Chill a couple of hours before serving. Enjoy!

Poached Meyer Lemon (semi-confit lemon)
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
2 lb. (900g) sugar
2 lb. (900g) water.
Remove stems and cut each lemon into 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook very slowly for 4 to 5 hours at 195ºF (85/90ºC). Once poached through, drain the lemons. Lemon wedges can also be poached using the sous-vide method at 160ºF (70ºC).
Save up syrup and cook it to 218ºF (103ºC) – Let cool and pour over the poached lemons to cover. Wrap up and store in the refrigerator for months.

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Hazelnut Shaped Dessert - Bruno Albouze - The Real Deal

Hazelnut Shaped Dessert Recipe

Makes 10 / Make 3 days ahead.
This dessert is glazed with a thin cocoa butter-milk chocolate coating; creating a crunchy shell. Then carefully brushed with a wire brush, dusted with edible golden powder and wrapped in a thin tempered dark chocolate leaf.

Soft Caramel
1.3 cups (330g) heavy cream
1/3 cup (85g) milk
1/4 cup (50g) sugar
2 ounces (50g) corn syrup or glucose
4 grams fleur-de-sel (optional) or 2 grams Kosher salt
1 tsp vanilla paste or powder or one vanilla bean (scrape seeds out)

3/4 cup (150g) sugar
7 ounces (200g) corn syrup or glucose.
1 stick (115g) butter.

Heat up cream, milk, sugar, corn syrup, salt and vanilla; keep hot. Meanwhile, in a large saucepan make a dark caramel with sugar and glucose (no water) – cook to 355ºF (180ºC). Very carefully, when the caramel is ready – turn the heat off and pour the hot cream mixture in thin stream (wear gloves to prevent burning). Turn heat back on and cook the caramel mixture to 221ºF (105ºC). Pass through a sieve and cool to 158ºF (70ºC), add butter and blend well. Set aside.

Soft Caramel For The Inserts
10 ounces (300g) caramel
3 Tbsp (50g) milk.
Mix milk in caramel to soften it up. Keep at room temp. Refrigerate leftover caramel for later use. If using a blast freezer, fill the 1/2 ounce (1 Tbsp/15grams) half-sphere inserts and keep hard frozen. If not, follow the instructions in the Hazelnut Assembly paragraph.

Hazelnut Paste or Butter*
5 ounces (150g) hazelnuts, toasted and preferably warm.
Blend until it form a paste. (Add a few drops of vegetable oil to ease the process). Keep at room temp.
* Make more if desired and use leftovers for spread.

Hazelnut Praliné (Caramel-a-sec method / Caramel without water)
10 ounces (300g) skin on hazelnuts, toasted
3/4 cup (150g) sugar
4 grams fleur-de-sel (optional) or 2 grams Kosher salt.

Toast nuts in 350ºF (180ºC) oven for about 20 min; cool. In a hot saucepan make caramel a sec – Melt and cook 1/3 of sugar to light brown caramel, then add the second third and cook likewise stiring as less as possible. Add remaining sugar and cook to caramel. Throw in nuts and coat them all with caramel and transfer caramelized nuts onto the work surface lined with parchment or silicone mat. Let cool. Chop into pieces and throw in a running food processor. Let run until it turns into paste (praliné); it should take a few minutes. Blend in fleur-de-sel. Keep at room temp.

Hazelnut Ganache Montée (Mousse)
6 grams gelatin sheets or powder (see packaging for instructions)
0.8 cup (200g) milk
2.7 ounces (80g) toasted hazelnuts
4.3 ounces (125g) white chocolate couverture (high cocoa butter content), just melted
2.7 ounces (80g) hazelnut paste
2 cups (500g) heavy cream.

Soak gelatin sheet in cold water for about 5 minutes or more; drain and set aside. Heat up milk, throw in toasted hazelnuts and blend well. Cover and let infuse 20 min. Drain pressing down solids to extract as much flavor as possible. Save solids for your breakfast if desired. Add one-third of the heavy cream into the hazelnut flavored milk; heat up (almost to the boling point) and pour in white chocolate and blend well. Add softened gelatin and the hazelnut paste; blend well. Add remaining chilled heavy cream; blend – chill overnight. Beat on high until soft peaks form. Do not over work.

Soft Hazelnut Biscuit (Sponge)
3 Tbsp (50g) butter, softened
3 Tbsp (50g) hazelnut paste, at room temp
3 ea. (70g) egg-yolks
3 Tbsp (30g) sugar
3 ea. (90g) egg-whites, at room temp
1/4 cup (50g) sugar
1/2 Tbsp (6g) flour, sifted
1/2 Tbsp (6g) corn starch, sifted
1.7 ounces (50g) hazelnut, crushed.

Cream butter and hazelnut paste with a whisk. Separately, beat yolks and sugar and combine both mixture. Meanwhile, make a meringue with the egg-whites and sugar. Fold meringue into the yolk-hazelnut mixture in 2 times. Spread onto a small baking tray lined with a greased parchment. Top evenly with crushed hazelnuts and bake at 350ºF (180ºC) for ≈ 18 minutes. Cool.

Hazelnut Praliné Inserts (1/2 Mini Sphere)
Using a 1.18-inch (3cm) diameter cookie cutter, cut out hazelnut sponge disks; save leftovers. Pipe out a dollop of hazlenut praliné inside each mini (1Tbsp/15g) demi-sphere silicone mold, add hazelnut sponge disks and more hazelnut praliné – smooth out and freeze completely. Unmold and keep frozen.

Soft Caramel Inserts (1/2 Mini Sphere)
If using a blast freezer: The simple definition of a blast freezer is a freezer which is extremely cold use by some advanced professionals.
Fill up each mini demi-sphere silicone mold (1Tbsp/15g) with the soft caramel and blast freeze until it has hardened. Then, seal each with a frozen hazelnut praliné insert to form a sphere. Keep frozen.

For homecooks, the soft caramel insert is going to be achieved using a different technique as the video shows – See next paragraph.

Hazelnut Assembly / Using Silicone Molds (3D Ø58)
Fill each half 3D Ø58 sphere with the whipped hazelnut mousse. Freeze for about 30 minutes. Using a small ice cream scoop, make a cavity the same size as the mini silicone mold insert. Fill each hole with the soft caramel and freeze for 30 min.Top with a frozen praliné insert. Enclose with the half sphere silicone mold lid. Fill up each cavity with the remaining mousse. Freze for at least 6 hours or overnight. Unmold hazelnut spheres and flip (caramel side up). Shave off bottoms a bit to stabilize the cake. Pipe out a dollop of hazelnut mousse on top of each cake and carve out to mimic the shape of the hazelnut. Freeze. Using gloves, smooth out the surface of each cake. Keep frozen.

If using a blast freezer, place the finished one ounce sphere insert in the center (caramel side up) of the mousse; pressing down a bit. Enclose with the half sphere silicone mold lid and fill up each cavity with the remaining mousse. Blast freeze for 2 hours. Unmold hazelnut spheres and keep caramel side up. Shave off bottom a bit to stabilize the cake. Freeze. Pipe out a dollop of hazelnut mousse on top of each cake and carve out to mimic the shape of the hazelnut. Freeze. Using gloves, smooth out the surface of each cake. Keep frozen.

Milk Chocolate Coating Glaze (Enrobage)
10 ounces (300g) milk chocolate couverture, chopped or disks
10 ounces (300g) cocoa butter.

Melt cocoa butter to 175ºF (80ºC) first and pour in milk chocolate and blend. Pass through a sieve lined with cheesecloth. Keep warm – use at 113ºF (45ºC).

Insert a bamboo skewer, immerse frozen nut cake in milk chocolate coating in clockwise quick motions, lift up and rotate until the chocolate sets. Brush off the sides of the glazed cake using a wire brush. Remove bamboo skewer and make 4 more. Dust gold powder and refrigerate. Do likewise with remaining hazelnut cakes (x10 total).

Chocolate Hazelnut Leaf
Cut out plastic acetate sheet into 10 each 7.5 x 2 inch (20x5cm) strips. Temper about 1/2 lb. (225g) dark chocolate couverture. Melt dark chocolate over water-bath to 50ºC – Refrigerate a few minutes until temp reaches 26/27ºC – Carefully, rewarm chocolate to 31/32ºC. Drizzle some dark chocolate on the plastic strip, brush off sides to mimic hazelnut leaf – place the finished hazelnut cake in the center and wrap in contact carefully without any excessive pressure. Refrigerate to set. Store finished desserts in the refrigerator for 12 hours to thaw completely before serving or for up to 3 days. Enjoy!

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Kugelhupf Cake / No Mixer Recipe - Bruno Albouze - The Real Deal

Kugelhupf Recipe

Makes ≈ 20 x 2.6 ounces (80g) indidual molds or 2 x 1.6 lb. (750g) large cake.

Macerated Raisins
1 cup (250g) water
1/2 cup (100g) sugar
1/4 cup (60g) dark rum
7 ounces (250g) golden raisins.
Mehtod: Boil water and sugar – turn off heat, add rum and raisins. Let cool, cover and chill overnight or up to a week. Drain and save syrup.

Kugelhupf Syrup
Macerated raisin syrup
1 cup (200g) sugar
1.7 cups (350g) water
2 Tbsp (30g) orange blossom water or rose.
Bring to boil – Use the kugelhopf syrup lukewarm.

Kugelhupf Dough
2.2 cups (300g) all-purpose flour
2.2 cups (300g) bread flour
0.4 cup (90g) sugar
2 tsp (10g) salt
1.2 cups (300ml) whole milk, chilled
2 ea. (100g) eggs
2 packs (15g) instant yeast* or 1 ounce (30g) fresh yeast

*If using active yeast, it needs to be disolved in some of the milk (warm up one-third of the milk to 85ºF (30ºC) and mix in yeast, let sit 5 min and add it to the rest of the ingredients).

14 Tbsp (200g) butter, at room temp
Drained macerated golden raisins.

In a large bowl, combine dry ingredients first. Then add milk and eggs and mix until it comes together. Transfer dough onto a work surface an knead it for 10 minutes until it becomes elastic and smooth; it should not stick anymore. Add butter and continue to knead for an additional 10 minutes until the dough turns smooth and elastic again. A dough scraper helps to clear up the work surface as it goes.

Now, the internal temperature of the dough should reach between 72ºF (22ºC) to 80ºF (26ºC). Mix in raisins. Transfer Kugelhopf dough into a greased bowl. Cover with plastic wrap or a wet kitchen towel – let rise (first fermentation) for about 2 hours or until it has tripled in size. Transfer dough onto work surface (no extra flour needed). Scale out individual cakes into 20 x 2.6 ounces (80g) portions or 2 x 1.6 lb. (750g) large cakes. Shape into balls and let rest. Grease mold generously with butter and coat with sliced almonds. Add dough into each mold and press down.

Turn on oven and set at 400ºF (200ºC) with an empty baking tray left inside. Cover Kugelhopf cakes and let proof until it has doubled in volume.

Transfer proofed Kugelhopf onto the hot baking tray, lower oven temp to 350ºF (180ºC) and bake for 20 to 25 min. Unmold immediately and flip on a wire rack to cool.

Soak room temperature Kugelhopf in the lukewarm orange blossom water syrup and place them on a tray. Brush each Kugelhopf with melted butter; let set and dust powdered sugar. Drain syrup and save for later use such as cocktails and dry out the toasted almonds left behind. Serve Kugelhopf at room temperature. Bon appétit!

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Apricot Pie Recipe - Bruno Albouze - The Real Deal

Apricot Pie Recipe

Serves 8.

Sugar Dough / Pâte Sucrée
10 Tbsp (150g) butter, chilled and cubed
1/2 cup (90g) powdered sugar
1/4 cup (30g) almond meal
1 pinch Celtic grey salt or fleur-de-sel
1/4 tsp (2g) vanilla paste or powder
1 ea. (60g) large egg
1.8 cups (250g) all-purpose flour.
In a food processor, blend butter with sugar, almond meal and salt until it turns to paste. Add the egg and vanilla; blend until homogenous. Add flour in 2 times and process until it forms a ball. Wrap up and chill completely. Flour work surface and soften the pastry to make it supple. Roll out into a ≈ 0.12 inch (3 mm) thick disk and a couple of inches larger than the tart mold. If the dough is getting too soft, refrigerate for a few minutes. Lay pastry in the greased mold. Let dough go down the sides of the mold without stretching it. Apply the pastry against the sides of the mold making sure there is no gaps left behind. Trim and chill 12 hours; uncovered. Save trimmig for another small pie or refrigerate for up to a week or freeze for months. Cover pastry with a couple of microwave-safe plastic wrap sheets and fill it with pie weights such as raw rice, beans, cherry pits…

5 ounces (150g) whole almonds, crushed
6.5 Tbsp (100g) butter, cubed and chilled
0.4 cup (80g) sugar
1 cup (130g) flour.
Method: Crush almonds in a food processor and remove. Process butter, sugar and flour – add almond back and mix until just combined. Let dry out.

Eggwash (optional)
1 egg yolk
1 tsp heavy cream.

Dried Rosemary: dry out some fresh rosemary (only the greens) in a 180ºF (80ºC) oven for an hour. Turn oven off and leave rosemary inside. To turn into powder or close, use a coffee grinder or a powerful blender. Store as other spices.

Rosemary Almond Cream
5.4 Tbsp (80g) butter, cubed and chilled
0.4 cup (80g) sugar
2/3 cup (80g) almond meal or, 50g almond paste (52% Lubeca marzipan) and 30g almond meal.
1 ea. large egg
A couple pinches rosemary powder.


Process butter, sugar and almond meal. Add the egg and mix until combined and season with rosemary.
If using almond paste, process marzipan with sugar first and add remaing ingredients.

Apricot Marmalade
1 lb. (450g) apricots, rinse pat dry and cubed
1.5 Tbsp (25g) butter
1/3 cup (60g) brown sugar (to taste, add more if needed)
1 Tbsp (15g) cold water + 6 grams cornstarch (mix together).
Method: Cook butter until it turns light brown. Add apricot and saute on high. Cover and cook for 5 min. Add sugar and cook for 2 min. Add cornstarch; stir well and cook for a minute – cool.

Baking (in 4 times)
Conventional oven: Prebake pie at 350ºF (180ºC) for 25 min. (If using convection oven, reduce to 20 min) – remove pie weights, coat crust with eggwash and bake again 10 min more.
Pipe out rosemary almond cream and top with some thinly cut apricot slices. Bake for 20 min or until set from the center.
Cover with apricot marmalade and top with crumble and dust pie with powdered sugar. Bake for 20 to 25 minutes more. Cool to room temp.

Seared Apricots
≈ 3 ea. apricots, cut into 8 slices (keep 1/3 slices raw)
2 tsp (10g) frying oil or clarified butter
1 Tbsp (10g) or more sugar (depending on the acidity of the fruit)
A couple pinches rosemary powder.
Method: In a hot frying pan, add oil and begin to sear two-third of apricots slices, sprinkle sugar over and continue to cook until it begins to caramelize. Season with rosemary and transfert onto a cool plate.

Top the baked pie with seared and raw apricots. Serve at room temperature. This pie can be refrigerated for up to 2 days; rewarm before serving. Enjoy!

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Peach Shaped Dessert - Bruno Albouze - The Real Deal

Peach Shaped Dessert Recipe

Makes 10 Peaches / Make 3 days ahead.
This dessert is first glazed with a thin cocoa butter-white chocolate coating, then air sprayed with the same but red colored coating to create a velvet effect and lightly sprayed again with white colored chocolate coating and then a light dust of edible silver powder.

Peach Marmalade Inserts
0.6 lb. (250g) ripe white peaches, peeled and pureed
0.6 lb. (250g) white or yellow peaches, peeled and cubed (select firmer peaches for this purpose)
1 gram ascorbic acid*
2 Tbsp (20g) sugar
4 grams pectin
2 Tbsp (25g) crème de pêche de vigne / peach vine liquor* (optional)
1 gram ascorbic acid
2 tsp (10g) lime juice.

*Ascorbic Acid (E300) is a naturally occurring organic compound with antioxidant properties and a form of vitamin C. It is used to prevent oxidation in some fruits and vegetables helping them to maintain their color. 2 tsp (≈10g) of lemon juice can be substituted for ascorbic acid but it wont replace it completely.

*The Creme de Peche de Vigne has a nose of peach pie with light floral notes. The palate taste of pure white peach flesh with hints of honey and orange blossom. This creme is made exclusively from macerated fresh vine peaches from the Coteaux du Lyonnais. The peaches from this region give the liqueur a soft, delicately sweet flavor.

Puree peach flesh with the ascorbic acid or lemon juice; pass through a sieve. Meanwhile combine sugar and pectin. In a saupan, heat up peach puree, lime juice and mix in the sugar-pectin mixture and cook for 2 min; cool on ice. Mix peach vine liquor with ascorbic acid and fold in peach cubes and puree. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold the frozen peach marmalade halves shaving off the surface if uneven and seal them by two to make one ounce (30g) inserts. Keep doing it until done. Keep frozen.

Lemon Verbena Peach Ganache Montée (Mousse)
4 ounces (120g) ripe white peach, peeled, cored and pureed
1 gram ascorbic acid or (2 tsp/10g) lemon juice
3.7 ounces (110g) white chocolate disks or chopped
6 grams (≈ 2 sheets) gelatin
1 pint (450g) heavy cream (2x225g)
3 Tbsp (50g) creme de pêche de vigne (peach vine)
8 grams lemon verbena leaves, chopped (fresh or frozen).

Soak gelatin sheet in cold water for about 5 minutes or more; drain and set aside. Puree the peaches with ascorbic acid or lemon juice and pass through a sieve; set aside. Rinse, pat dry and chop lemon verbena. Meanwhile, boil half of the heavy cream with lemon verbena, turn the heat off, cover and let infuse 20 min. Pass infused cream over the white chocolate pressing down greens to extract as much flavor as possible – discard greens. The chocolate should begin to melt, add soften gelatin and blend well. Add peach vine liquor, peach puree and the remaining chilled heavy cream; blend well and refrigerate for 12 hours at least. With the whisk attachment, beat on high speed the chilled peach ganache until soft peaks. Do not over work or it will get too firm.

Peach Shaped Dessert Assembly / Using Apple/Cherry/Peach Shape Silicone Molds.
Fill half way through each cavity of the silicone mold with the peach mousse. Place a frozen peach marmalade insert in the center; pushing down slightly. Fill up molds making sure there isn’t any gaps left behind. Freeze for 6 hours or until it has completely hardened. Carefully, unmold desserts onto a frozen tray lined with silicone mat or parchment and put back in the freezer. Make another batch with leftover of peach mousse if you only have a set of 5 molds. This recipe makes 10 servings.
Carve each frozen ‘peach dessert’ by runing the tip of a pairing knife from the top to bottom following the shape of the cake to resemble the peach design. Keep well frozen until it gets glazed.

To mimic the small peach stems: blend some dark chocolate in a food processor until it forms a workable paste; shape into very small rope and cut out some little stems. Stems can also be done using marzipan mixed with some cocoa powder. Set aside.

Yellow Chocolate Coating Glaze (Enrobage)*
8 ounces (250g) white chocolate couverture
8 ounces (250g) cocoa butter.
1/4 tsp (2g) liposoluble yellow powder food coloring.

Method: Melt cocoa butter to 175ºF (80ºC) first and pour in white chocolate and blend. Add food coloring and blend; pass through a sieve lined with cheesecloth. Keep warm – use at 77ºF (25/28ºC). *The video says 113ºF (45ºC) but it is wrong.

Red Chocolate Coating Glaze (Flocage): 3 oz white chocolate, 3 oz cocoa butter, 1/4 tsp (2g) liposoluble red powder food coloring. Keep warm – use at 113ºF (45ºC).
White chocolate Coating Glaze (Flocage): 2 oz white chocolate, 2 oz cocoa butter, 0.5g liposoluble tianium dioxyde powder food coloring.
Follow the same rules as for yellow chocolate coating glaze. Keep warm – use at 113ºF (45ºC).

How To Air Spray The Peach Shaped Dessert
Protect counter tops and trays with plastic wrap. Use carton boards to create a screen while gun spraying the cakes. The needle and nozzle of the gun must be in perfect condition, cleaned and dried. The use of a hair-dryer can be useful to keep the nozzle and cup in working condition especially during cooler temp. Or, keep empty gun spray in a ≈105ºF (40/45ºC) oven before using. To minimize risks, fill the paint cup (less than half way through) right before using it. If you have the space, the 10 peach cakes can be air sprayed and finished all at once.

1) Yellow Chocolate Shell: Use chocolate coating at 77ºF (25/28ºC) – Insert a short bamboo skewer inside a hard frozen peach cake; wear gloves.
Carefully, immerse into the yellow colored white chocolate coating glaze, pull and rotate the fruit to allow the coating to spread more evenly and set faster. Once set, place onto a frozen baking tray lined with silicone mat. At that point, the glazed desserts can be refrigerated before being sprayed but no longer than 30 min.

2) Red Velvet Effect: use at 113ºF (45ºC). Air spray peaches at a 45º angle and at 15 inches (40cm) away from the cake leaving some untouched spots to mimic the color of the real fruit.

3) White Velvet Effect: use at 113ºF (45ºC). Use the same technique but even farther from the item and in a very light touches.
Last touch up and going very easy, dust some edible silver powder.

Store finished desserts in the refrigerator for 12 hours or more to thaw completely before removing the bamboo skewers. Insert stems and serve.
Peach shaped dessert can be kept refrigerated for up to 3 days or weeks in the freezer. Enjoy!

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