Pavlova Recipe - Bruno Albouze - The Real Deal

Pavlova Recipe

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Blanquette de Veau / Veal Stew - Bruno Albouze - The Real Deal

Blanquette de Veau / Veal Ragout / Stew Recipe

Serves 6.

3 lb. (1.5kg) veal shoulder or breast, cut into ≈ 1.5 inch (4cm) cubes
Bouquet: white leek part cleaned, 2 thyme sprigs, 1 bay leaf, 8 parsley stems
Onion piqué: 1 yellow onion + 3 cloves
2 medium size carrots, peeled, rinsed and cut into bite size
4 ea. garlic cloves, crushed
1 ea. celery stalk, washed and cut in 2 or 4
1 Tbsp (10g) salt
2 beef or chicken bouillon cubes
Water or veal stock (remouillage) to cover.
Blanch meat for 3 min skimming off impurities as it goes. Drain and rinse and set aside.
In a clean pot or dutch oven, add blanched veal shoulder and all remaining ingredients. Bring to boil and cook on low heat for 45 minutes; covered. Note that if the veal is cut into lager portions ≈ 4 ounces/120g, the cooking time should be increased by 30 minutes. Drain and save meat, carrots and stock. Discard remaining solids. Cool stock to room temp. Save 1 qt (1L) of stock for the sauce.

0.6 lb. (250g) button mushrooms (preferably small), quickly washed and trimmed.
1 cup (250g) water
1 Tbsp (15g) butter
1/2 lemon juice
Salt and pepper.
Put everything in a small saucepan and cook for 15 minutes and drain. The mushroom stock can be save for later use.

Pearl Onions
20 ea. pearl onions
1 Tbsp (15g) butter
1 Tbsp (10g) sugar
2 Tbsp (30ml) water or stock.

To peel onions easily, plunge pearl onions in boiling water for a minutes and cool in ice water and peel. Pearl onions can also be deep fried a few sec.
In a hot small frying pan, cook pearl onions with butter, sugar and water for about 10 minutes or until it begins to caramelize. Set aside.

Sauce (Velouté)
2 ounces (60g) butter
2 ounces (60g) all-p flour
1 qt (1L) stock, at room temp.
Salt and black ground pepper to taste.

Yolk-Cream Mixture
Mix one egg yolk with 1/3 cup heavy cream or creme fraiche (sour cream). Temper with some sauce from the stew and stir in the finished blanquette de veau.

1/2 lemon juice.

In a large pot or dutch oven, melt butter and make a paste with flour. Cook for a few minutes or until light brown color. Whisk in stock swiftly and bring to boil. Season with salt and pepper if needed.
Add the cooked veal, carrots, mushrooms and pearl onions. Bring the stew slowly to a boil, then let it simmer for 20 minutes. Then stir in the yolk-cream mixture and lemon juice. Turn the heat off and serve. As soon as the yolk-cream mixture is added, do not boil. Serve blanquette de veau with rice, noodles or potatoes. Bon appétit!

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Croquant of Cordes / Crispy Almond Cookie - Bruno Albouze - The Real Deal

🇺🇸Croquant of Cordes Recipe.

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Club Sandwich - Bruno Albouze - THE REAL DEAL

Club Sandwich Sandwich Recipe.

Makes 4 Sandwiches
Cooked chicken breast
8 ea. hard boiled eggs
4x5 = 20 white bread slices (pain de mie)*, trimmed and toasted
8 ea. slices bacon ≈ 2 per sandwich, baked between 2 baking tray for about 25 min until crispy at 350ºF (180ºC)
1 jar piquillo pepper, drained and chopped or 10 fresh roma tomatoes, seeded and diced
16 ea. black olives, chopped
1/2 lemon confit, flesh removed, rinsed off and minced (optional)
1 ea. romaine heart, washed and chopped.
*Other type of bread can be used such as whole wheat, multigrain etc..

Chicken Breast au Bouillon (cooked in stock)
≈ 3 chicken breasts
1 carrot, 1 celery stalk, 1 leek, washed and chopped
1 onion, quartered
3 garlic cloves, crushed
1 cup (250ml) Chardonnay white wine
1 bay leaf, 1 teaspoon black peppercorns and salt
3 ea. cloves
1/2 teaspoon dry thyme or a sprig fresh thyme.
In a large pot or dutch oven, place all ingredients – add water to cover (do not add too much water). Bring to a boil, reduce to low simmer and cook for 15 minutes, covered. Check out doneness – Remove chicken breasts from stock and let cool. Drain and save stock for later use; wonderful for cooking pasta. Save carrots, celery and leek if desired. Stock can be kept frozen for months.

Room temperature ingredients: 2 egg yolks / 1.8 cup (450ml) peanut oil or grape seed or sawflower / 1 teaspoon Dijon mustard / Salt & pepper / A few drops of vinegar or lemon juice.
In a large bowl, combine yolks, mustard and seasoning. Pour oil in very thin stream whisking constantly until it gets firm and add vinegar. Mayonnaise can be kept refrigerated for up to 3 days.

Sandwich Assembly
Peel and halve hard boiled eggs and separate whites from the yolks. Chop whites and mix with some mayonnaise to combine. Do likewise with the egg yolks and reserve. Save some mayonnaise. Trim and toast bread slices. Let cool.

1st layer: Thin layer of mayonaise, chopped piquillo pepper or fresh roma tomatoes, olives slices, lemon confit and romaine
2nd layer: Egg yolks-mayo mixture
3rd layer: Mayo and chicken breast + mayo + romaine
4th layer: Egg whites-mayo mixture
5th layer: Thin layer of mayo and crispy bacon.

Insert 2 wooden sticks to hold the sandwich straight, cut in half and serve with more romaine on side and vegetable chips.
And of course club sandwich can be wrapped for eating on the go.

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Escargot Aioli Tart, Garlic Custard - Bruno Albouze - THE REAL DEAL

Escargot Aioli Tart & Garlic Custard Recipe.
This recipe is inspired by Jacques Maximin ***Michelin.
The escargot (French for snail) is a delicacy consisting of cooked land snails. Escargots are usually served as a starter in France, Spain, and Portugal and are a classic dish in Catalonia and other North African countrie.

Serves 6 to 8.
Butter Crust / Pâte Brisée
2 cups (250g) all-purpose flour
1 tsp (4g) salt
1.1 stick (125g) unsalted butter, cubed and chilled
1/4 cup (50ml) whole milk or water
1 ea. egg yolk.
Sand flour, salt and butter. Add liquid and egg yolk (add the whole egg if too dry); knead until just combined. Wrap up and chill completely. Dust flour onto work surface and work out dough gently to soften and roll out into a 3 milimiter ≈ 1/8-inch thick disk; larger than the used ring. Make 6 or 8 greased individual tart ring or two x 8.5 inch (22cm) diameter fluted tart molds. Prick dough with a fork. Chill or freeze for 30 min. Line each pie with 2 layers of microwave-safe plastic wrap. Fill with rice, beans, cherry pits or pie weights. Pre-bake at 350ºF (180ºC) for 20 / 25 min. Remove rice and bake again for 10 minutes more. Set aside.

Escargot & Veggies For The Tart*
3 doz ≈ 36-count, canned or vacuum-packed snails, drained (save some of the juice for the garlic custard)
1 Tbsp (15g) butter
2 Tbsp (half bench) Italian parsley, washed, pat dry and chopped
6 leaves basil, minced. Salt and pepper to taste.
In a hot frying pan, melt butter and sautée snails for 2 minutes on high heat. Transfer into a bowl and season with parsley, basil, salt and pepper.

*Save all remaining veggies for later use.

Cauliflower and broccolini florets, cooked
1/2 russet potato, peeled, diced and cooked
A few sugar snap peas, tips and strings removed and blanched
1 ea. zucchini, cut into bite sizes
1/2 carrot, scrubbed, diced and cooked
A few frozen artichoke hearts, cooked and outer leaves removed (save tender parts only and discard tough leaves).
Use 2 fresh artichoke hearts if desired. (Watch my video: How To Prepare An Artichoke).

Garlic Custard / Flan
6 garlic cloves, peeled and cooked in boiling water for 5 min
2 Tbsp (30g) escargot juice from the can
1 cup (250g) half/half or heavy cream
2 ea. (100g) whole eggs
Salt and ground black pepper to taste.

Blend all ingredients and set aside.

Tart Assembly
Arrange each pre-baked tart shell with an assortment of cooked veggies and escargots; putting more or less veggies according to your taste and preferences. If using less veggies though, you may need more garlic custard ≈ 50% more. Fill tarts with garlic custard and bake.

Bake escargot tarts at 350ºF (180ºC) for 30 minutes. Cool to room temperature. Serve with mayonaise and mesclun seasoned with extra virgin olive oil and lemon juice if desired.

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Breakfast Sandwich - Bruno Albouze - THE REAL DEAL

Breakfast Sandwich Recipe. Makes 4 Sandwiches
4 ea. croissant (For the recipe watch: Croissant Taste of Paris Video).
4 ea. slices uncurred bacon
4 ea. slices cheddar, gruyere or comté cheese
1 ea. large ripe avocado, sliced.
Tomato Sauce
1.5 Tbsp (25g) bacon fat
1/2 onion, chopped
3 ea. garlic, minced
1/4 tsp herb de Provence or thyme or oregano…
1 ea. can (400g) crushed tomato
1/2 Tbsp (8g) tomato paste (optional)
3 Tbsp (45g) red wine, Cabernet Sauvignon*
0.8 cup (200g) chicken stock.
Seasoning: Ketchup ≈ 1 Tbsp (15g), salt, pepper and tabasco to taste.
*Red wine can be substituted for chicken stock.
Bake bacon at 450ºF (230ºC) for about 15 min and drain the fat out; reserve. In a hot pan, add bacon fat and sweat onions for about 5 min on medium high heat. Add garlic and cook until fragrant. Deglaze with wine and reduce to dry. Add tomato paste, crushed tomatoes, herbs and chicken stock ; cook on low heat for about 25 minutes. Season with ketchup, salt, pepper and tabasco to taste. Keep warm.
Scrambled Eggs
6 ea. large eggs, preferably pasture-raised
2 Tbsp (30g) butter
1 Tbsp (15g) heavy cream or whole milk
Salt and pepper to taste.
In a nonstick frying pan and when it begins to heat up, throw in butter and the lightly beaten eggs. Stir up eggs using a whisk shaking up the pan as it goes. When it begins to set, reduce the heat to low whisking constantly. Turn heat off and add cream, stir up to combine and season with salt and pepper. Transfert into a bowl. Keep warm.
Slice each croissant in half. Spread tomato sauce, add cheese and broil until cheese melts positioning the sandwich from 7 inch (18cm) bellow the flame). Add bacon, scrambled eggs and avocado. Season with fleur de sel and ground black pepper. Breakfast sandwiches can be made in advance and warmed up in a 400ºF (200ºC) for a few minutes. Enjoy!

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Lemon Shaped Dessert - Bruno Albouze - THE REAL DEAL

Lemon Shaped Dessert Recipe.
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.

Makes 12 Lemons / Make 3 days ahead.
This dessert is first glazed with a thin cocoa butter-white chocolate coating, then air sprayed with the same coating to create a velvet effect and sprayed again with hot neutral or apricot glaze to resemble citrus fruit skin, then it is lightly pigmented with a Kirsch and gold powder solution.

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.

Lemon Marmalade Inserts
*Lemon Jelly
0.7 cup (180g) lemon juice
1/3 cup (80g) water
1/4 cup (50g) sugar
10 grams agar-agar.
7 ounces (220g) poached Meyer lemons, cut into cubes
2 ounces (60g) finger lime (lemon caviar), seeds removed
1.5 ounces (45g) lemon supremes ≈ 2 or 3 lemons
6 grams fresh mint, minced.

For the lemon jelly, heat up lemon juice and water. Mix together the sugar and agar-agar and sprinkle over the hot liquid whisking swiftly, bring to boil and cook 2 min. Remove from the heat; chill completely. Meanwhile, cut out finger limes crosswise in order to squeeze out its caviar, remove some of the larger seeds and set aside. Cube the poached lemon wedges, remove supreme (flesh only) from 2 or 3 lemons, chopped roughly and set aside.
For the marmalade, smooth out the chilled lemon jelly using an immersion blender giving just a couple of pulses. Fold in the cubed poached lemons, lemon supreme, finger lime, and mint. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold and seal them by two forming one ounce (30g) inserts; keep frozen.

Yuzu Mousse / Ganache Montée
1 pint (480g) heavy cream /divide in two equal portions
3 grams gelatin sheet
4.7 ounces (140g) white chocolat
1/2 cup (120g) yuzu*

*About the size of a tangerine, yuzu is mainly cultivated in Japan, Korea, and China. It's incredibly fragrant just like lemon or lime juice. It adds acidity and freshness to mousse, dressing and so on.

Soak gelatin sheet in cold water for about 5 minutes or until softened; drain and set aside. Meanwhile, boil half of the heavy cream, add white chocolate and the soften gelatin and blend. Add the remaining and chilled heavy cream; blend. Add yuzu juice and give a good emulsion and refrigerate for 12 hours. With the whisk attachment, beat chilled yuzu ganache until soft peaks and pipe out.

Lemon Shaped Dessert Assembly / Use Lemon Shape Silicone Molds.
Fill half way through each cavity of the first half lemon shape mold with the yuzu mousse. Place a frozen lemon marmalade insert in the center of each half lemon mold. Close off on all sides with the lemon shape mold top. Insert the tip of the pastry bag inside the little aperture and rotate the tray while filling up each cavity to ensure there will be no gaps left around the lemon marmalade sphere and the seam. Freeze for 12 hours or until it has completely hardened. Flip mold (top side down), unmold and scrape off any excess mousse that may come out from the seam, smooth out and freeze. Lemon cakes can be kept frozen for up to 3 months.

Marzipan Coins: Roll out some marzipan into a 3 mm thick sheet and cut out 12 ≈ 1.2 inch (3cm) diameter; set aside.

White Chocolate Coating Glaze (Enrobage & Flocage)
10 ounce (300g) white chocolate couverture
10 ounce (300g) cocoa butter.
1/2 tsp (4g) liposoluble yellow powder food coloring.

Melt cocoa butter first and mix in white chocolate and blend. Add food coloring and blend; pass through a sieve lined with cheesecloth.

How To Glaze and Air Spray The Lemon Shaped Dessert
Protect counter tops and trays with plastic wrap. Use carton boards to create a screen while gun spraying the items. 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. To minimize risks, fill the paint cup (less than half way through) right before using it. If you have the space, the 12 lemon cakes can be air sprayed and finished all at once.

1) Chocolate Shell: Warm up the yellow colored white chocolate coating glaze to 77ºF (25/28ºC) – pass through a sieve lined with cheesecloth. Keep warm. Insert a short bamboo skewer inside a hard frozen lemon 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, remove the bamboo skewer, flip and place the glazed lemon cake on a marzipan coin.

2) Velvet Effect: Immediately, air spray lemons with the same chocolate coating and at the same temperature. If condensation appears on the surface of the first coating, spray air first only to eliminate any moisture left, then spray the chocolate coating.

3) Citrus Skin Effect: Use professional neutral glaze diluded with some water ≈ 20% or apricot glaze. Heat up without boiling the glaze; it should have a syrupy consistency. Pass through a cheesecloth and fill the paint cup. Air spray evenly hot glaze on the velveted lemons; this technique smoothes out the just created velvet effect resembling now to citrus skin!.

4) Citrus Skin Pigmentation Enhancer (optional): Mix and pass through a sieve lined with cheesecloth 1.2 Tbsp (20g) Kirsch with 1 tsp (5g) edible gold powder. Carefully, air spray softly positioning the gun at 15 inch (≈40cm) away from the lemon ends.

Stem & Leaf: Warm up a pairing knife tip in hot water and slightly melt one end of the finished lemon cake. Insert the lemon stem sealing it immediately using an upside down air duster.
Place the finished lemon shaped desserts in the refrigerator overnigth to thaw allowing thus, the surface of the ‘lemon skin’ to dry out. Lemon cakes can be kept refrigerated for up to 3 days. Enjoy!

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Braised Endive, Ham & Gruyere - Bruno Albouze - THE REAL DEAL

Braised Endive with Ham & Gruyère Recipe
Serves 4.
This dish can keep refrigerated (unbroiled and wrapped) for up to 2 days.

8 ea. Belgium endives
1 lemon juice and cold water
2 Tbsp (30g) butter
1.5 qt (1.5L) chicken stock
Salt to taste (fleur de sel if possible).
Endives outer leaves, chopped
1 Tbsp (15g) butter
1 pint (500g) heavy cream
4 ea. cloves, crushed
Salt and pepper (easy on salt).
Caramelized Endives
2 Tbsp (30g) butter
1 Tbsp (20g) granulated sugar.

8 ham slices (preferably uncured and all natural)
4 ounces (120g) Gruyère or Comté cheese, shredded.

Trim off each endive bottom and remove one or 2 outer leaves. Soak leaves first and endives in lemony water and drain well. Chop outer endive leaves. Heat up a large saucepan or dutch oven, melt butter, throw in garlic and the chopped endive leaves, season with salt and pepper and sweat for about 4 min on medium high heat. Add heavy cream, bring to boil and let simmer for 45 min to reduce; uncovered. Pass through a sieve. Save solids if desired and reserve the reduced endive flavored cream.
In a large sautoir, melt 2 Tbsp (30g) butter to coat endives. Add chicken stock, season with salt, bring to boil, put the lid on and let simmer for 30 minutes or until fork tender. Drain endives well and let cool – squeeze out excess moisture left inside each endive and reserve on paper towels. Save stock for later use such as cooking pasta or soup. In a heated frying pan, melt butter and sprinkle half of the sugar. Arrange cooked endives and caramelize on both sides – let cool.
Wrap each endive in ham, arrange them in a shallow dish, glaze with the reduced cream sauce, add shredded cheeese and broil until the cheese melts and brown slightly. Serve hot – Bon appétit!

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Williams Pear Shaped Dessert - Bruno Albouze - THE REAL DEAL

Williams Pear Shaped Dessert Recipe.

Makes 10 / 12 Pears / Make 3 days ahead.
This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. Food coloring can be added according the theme of the fruit in both glazes. A naturel one (turmeric) is added into the mirror glaze to resemble a pear.
Note that this recipe requires high quality ingredients and special silicone molds available online. For the molds and utencils go to bruno’s store. Some ingredients such as high quality chocolate and cocoa butter can be found in your bakery next door as well!..

Williams & Bosc Pear Jelly Inserts
*Pear Jelly
1.2 cups (300g) pear juice
2 Tbsp (20g) sugar
4 grams agar-agar
1 Tbsp (10g) lemon juice.
7 ounces (200g) Bosc or Conference pears or equivalent, peeled and cubed
1/2 Tbsp (7ml) olive oil
2 Tbsp (30g) powdered sugar.
7 ounces (200g) Williams / Bartlett pears, peeled and cubed
1.2 Tbsp (25g) lemon juice.
*11 ounces (330g) pear jelly, chilled and blended
10 ea. (≈1g) juniper berries, finely crushed.
For the pear jelly, heat up pear juice. Mix together the sugar and agar-agar and sprinkle over the hot pear juice whisking swiftly and boil. Remove from the heat and add lemon juice. Chill completely. Meanwhile, peel, core and cube pears (separating Bosc from Williams/Bartlett). Mix Williams pear cubes with lemon juice and set aside. In a hot frying pan, sautee Bosc pears with olive oil and sugar on high heat for about 3 to 4 min. Transfer into a large bowl to combine with the Williams pear cubes. With an immersion blender, smooth out the chilled pear jelly, add crushed juniper berries; blend. Fold jelly in the pear cubes mixture. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold mini-half spheres (wear disposable gloves), seal them by two forming a one ounce (30g) insert; keep frozen.

Pear Mousse / Ganache Monté
1.4lb. (650g) Williams pear flesh only, (skin and core removed) / or use professional grade frozen pear puree
1 Tbsp (15g) lemon juice
20 ea. (2g) juniper berries, crushed
7 ounces (120g) cocoa butter*
7 ounces (120g) white chocolate*
0.2 ounce (6g) gelatin sheets, softened
4 grams Xanthan gum (thickener)
7 ounces (200g) heavy cream, chilled
7 ounces (200g) mascarpone or sour cream.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.
Soak gelatin sheets in cold water for about 5 minutes or until softened; drain and set aside. Meanwhile, heat up cocoa butter over direct heat or microwave (cocoa butter can be boiled) and pour over white chocolate; mix well and set aside. Puree pear with lemon juice and bring to boil; remove from heat, add juniper berries and the cocoa butter-white chocolate melted mixture and blend. Add gelatin and xanthan and blend. Add heavy cream and mascarpone and give a good emulsion. Refrigerate for 12 hours. Beat chilled pear ganache until soft peaks and pipe out.

Pear Shaped Dessert Assembly*
Fill each apple shaped mold half way through with the whipped pear ganache and place a frozen pear jelly insert in the center. The apple jelly inserts must not touch the bottom of the mold. Fill up each cavity with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold. Freeze for 12 hours. Refrigerate remaining pear mousse. Unmold fruit and flip (curved side down) and pipe out a little head on each. Freeze for a few hours or until it has hardened. Wearing gloves, smooth out each fruit with your hands to resemble a pear and put it back in the freezer. Make another batch with leftover mousse.
White Chocolate Coating Glaze (Flocage / Enrobage)
Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.
8 ounce (250g) white chocolate couverture
8 ounce (250g) cocoa butter. Food coloring can be added: use preferably powder liposoluble yellow food coloring.

Method: Melt cocoa butter first and mix in white chocolate, blend and pass through a sieve. Use at 113ºF (45ºC). Store at room temperature or in a warm area if uses every day.

White Chocolate Mirror Glaze
0.6 cup (150g) water
10 ounces (300g) sugar
10 ounces (300g) corn syrup or glucose
0.8 cup (200g) condensed milk
1/2 tsp (2g) vanilla powder or paste
0.7 ounces (21g) gelatin sheets
11 ounces (330g) white chocolate couverture disks or chopped into small pieces
≈ 2 tsp (5g) organic ground turmeric or yellow food coloring. Use preferably powder hidrosoluble food coloring.

Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla. Pour over white chocolate, let sit to melt and blend well without adding too much air. Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 88/90ºF (32/34ºC) before using.

For the pear stems: blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside. Or, smooth out some marzipan with cocoa powder.

How To Glaze The Pear Shaped Dessert
Insert a short banboo skewer (one inch dip) inside each ‘pear’. Place them back in the freezer before glazing.

Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.
Warm up chocolate mirror to 88/90F (32/34ºC). Check temperature after the third pear – rewarm if necessary.

Carefully, immerse an hard frozen pear cake (do one at the time keeping remaining apple cakes in freezer) into the white chocolate coating glaze first. Rotating the fruit allows the coating to spread more evenly and set faster. Once set, immerse the pear cake into the white chocolate mirror glaze and continue until done – Leave the glazed pears at room temperature for now and remove skewers and insert stems. Place the finished pears in the refrigerator for a few hours to thaw completely before serving – it can be kept refrigerated for up to 3 days. Enjoy!

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Brioche Feuilletée / Puff Pastry Brioche - Bruno Albouze - THE REAL DEAL

Brioche Feuilletée / Puff Pastry Brioche Recipe.

Makes 14.
4 cups (500g) all-purpose flour
2 tsp (10g) salt
0.2 cup (40g) sugar
2 packs (14g) instant yeast or active or 30g fresh yeast
3 Tbsp (50g) butter, cubed
0.7 cup (150g) milk at room temp
3 ea. (150g) whole eggs.

Butter Slab for Folding (Tourage)
0.7 lb. (300g) European style high quality butter (83/86% butterfat) at room temp.

Method by Hands
In a large bowl, mix dry ingredients together with the cubed butter. Add milk and eggs and mix until combined. Transfer mixture on work surface and knead for 10 minutes; scraping off fingers as it goes. The dough should become more elastic and smooth after 5 minutes of kneading. Do not add extra flour. Once completely smooth, shape dough into a tight ball and place in a greased bowl. The internal temperature should reach about 77ºF (25ºC). Wrap up and let rise in a warm place ≈ 85ºF (30ºC) until it has trippled in size. Deflate dough and fold into a firm and flat log onto a lighlty floured work surface. To cool dough faster: wrap up and freeze for 30 min on each side or refrigerate overnight. Meanwhile, work room temp butter into a 6 inch square slab using a ziploc bag or parchment paper; chill.
With Stand Mixer: mix on 1st speed for 4 min and 10 min on 2nd speed.

Folding / Laminating Process / Tourage
Pull butter slab from the fridge 20 minutes prior folding; butter’s temperature should be around 60°F (15ºC) when you start the lamination. If it’s too warm or cold, stick it in the fridge / leave it out, respectively.
Gently, flour work surface and dough. Roll out chilled dough twice larger than butter slab. Place butter and fold the top of the dough over the butter. Flatten the book until it thins out a bit before going at it with the rolling pin. Brush out any excess flour. Make the first fold by taking the right one-third of the dough and folding it across like an enveloppe (giving the first single turn / tour simple) – wrap up and chill for 30 min. Perform the steps just as you did for the first fold and give a second single turn. Wrap up and chill for 45 min. Time for the last fold (third), repeat the same procedure, wrap up and chill for an hour or more. Total folds / single turn / Tour simple: 3.

As it goes with any dough that contain a fair amount of fat, the room temperature should not exceed 77ºF (25ºC) while rolling it.
Brioche feuilletée offers many ending options using different type of molds or none. Serving size ≈ 3 ounce (90g). For instance if using a mini loaf pan, you would need 9 ounce (270g) of brioche.

Roll out chilled dough into a 20x12 inch (50x30cm) and 1/4 inch (≈5mm) thick sheet. Divide into 7 strips from bottom to top and cut in half lenghtwise ending up making 2.5x5 inch (6x12cm) 14 portions. Make 2 cuts (3.5 inch / 9cm) on each portion, braid and carefully shape into a ball. (Brioche feuilletée can be kept frozen for up to a month). Place in greased pastry rings or ramekins.
Tent with plastic wrap and let proof in a 85ºF (29/30ºC) place for about an hour or until double in size.

The use of egg wash isn't necessary; it may indeed damage the layers.

Convection oven: Bake at 360ºF (180ºC) for about 20 min.
Conventional oven: Bake at 425ºF (210ºC) for 5 min and 375ºF (190ºC) for about 15 min. Let cool to room temp.

Brioche feuilletée is delicious as is – it can definitley be served with any spread such as chocolate, peanut, preserves etc…

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