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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The Pink Praline Tart Recipe - Bruno Albouze - THE REAL DEAL

Pink Praline Tart Recipe

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How To Make Pink Praline - Bruno Albouze - THE REAL DEAL

Pink Praline Recipe

Pink pralines or praliné roses are unique to Lyon; a city in east-central France. Yet, the story behind the sweet’s rosy pink color remains a bit of a mystery. Great for Easter time, enjoy them as candies and for a touch of whimsy on floating island and plated desserts. Mixed in the brioche dough and it will be called the ‘Brioche St genix’ a specialty from Saint-Genix-sur-Guiers in Savoy. Not to mention one of the greatest Lyon’s sweet creation: The Pink Praline Tart. These delectable candies can be found online but they come with a price tag, so it worth the work to make them at home; surprisingly doable!. They last for months if stored in an airtight container. The trick to making true praline is to add the sugar in three stages. Professionals, cook candied nuts in copper bowls, turning it over the flame ensuring a perfect sugar coating. A good grade sauté or frying pan will do the trick at home though.

Pink Candied Almonds* Yields: 1.5lb. (700g).
8.3 ounces (250) whole almonds
2 tsp (10ml) orange blossom water or rose water
1 lb. (450g) granulated sugar divided into 3x5 oz (150g) portions
1/2 cup (125g) water divided into 3x1.5oz (40ml) portions
Red food coloring, preferably professional grade and natural.

*After each stage, all utencils and pans should be cleaned to avoid premature syrup crystallization. To do it fast, fill pans with water, cover and bring to a boil and set to a simmer for about 15 minutes or so.

In a saute or frying pan, place one-third of the water (1.5oz/40ml) and sugar (3oz/150g). Add a few drops of red coloring. Bring to a boil. When large bubbles begins forming, throw in the almonds stirring constantly and shaking the pan. Add flavoring. The syrup will begin to crystallize; keep stirring so that the nuts are well coated in sugar. At some stage, some of the sugar wont adhere to the nuts, and it looks like powdered pink sugar. Allow it to melt slightly so that it coats the nuts again. Transfer the contents of the pan onto a baking tray lined with silicone mat or parchment paper. Set the nuts aside and save remaining pink sugar. Clean up all utensils and pans. Place the remaining pink sugar in a saucepan and add the second-third of the sugar and water. Add a couple of drops of red food coloring if necessary. Stir it, cover with a lid and bring to a boil – after 2 minutes boiling, remove the lid and conitnue to cook until temperature reaches 255ºF (124ºC). When the syrup is almost at the desired temperature, switch on the burner below the cleaned pan and add nuts. Pour the syrup over the nuts, stirring as you pour. Coat the almonds well on high heat. Yet, the syrup will once again beguin to cristalized. Lower the heat if necessary. Allow the sugar that does not coat the almonds to melt; continue stirring. Do not over cook. Transfer the contents of the pan onto a baking tray lined with silicone mat or parchment paper. Set the nuts aside and save remaining pink sugar. Repeat the last step one more time with the remaining water and sugar.
Preheat oven to 160°F (70°C) and dry out the pink praline for about 50 minutes. Let cool. Enjoy!.

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Crème Brûlée - Bruno Albouze - THE REAL DEAL

No printable recipe available.

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Floating Island / Oeufs à la Neige Recipe - Bruno Albouze - THE REAL DEAL

Floating Island Recipe.
Floating island, île flottante or oeufs à la neige (snow eggs) is a French classic consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla then poached in milk, or quickly microwaved or baked. The chilled or room temp custard is topped with the egg whites dumplings and drizzled with caramel and often garnished with caramelized nuts. The size of the egg whites dumplinds may vary – in this version, a six 2.75 inch (7cm) diameter half round silicone molds is used; one per serving. Though, more meringue can be served or using lager diameter silicone molds; in this case reajust the meringe recipe for 5 egg whites.
Serves 6.

Crème Anglaise
2 cups (500ml) whole milk
1/2 cup (125g) heavy cream
6 ea. (120g) egg yolks (save egg whites for macarons or financiers)
1/3 cup (80g) sugar
1 vanilla bean, scrap seeds out or 1 tsp (5ml) vanilla paste or extract.
Heat milk and heavy cream with one-third of the sugar; stir to combine. Meanwhile, beat yolks and remaining sugar. When milk is boiling, whisk in the hot milk gradually in the yolk mixture. Return mixture to the saucepan and cook to 185ºF (85ºC); whisking constantly on low heat. Pass the vanilla custard through a fine sieve on ice water. Stir every so often to cool down the crème Anglaise faster, then chill. Crème Anglaise can be refrigerated for up to 3 days.

3 ea. egg whites, at room temp
A pinch of salt
2 Tbsp (30g) sugar
1 tsp (5ml) vanilla paste or extract.
Lightly, oil half round silicone molds and set aside. In a stand mixer fitted with the whisk attachment, beat egg whites with the salt and one-third of the sugar for 10 min on medium speed. When ready, increase speed to high and add remaining sugar and vanilla as it goes. Fill the oiled half round silicone molds with the meringue and even off edges using an offset spatula. Bake meringue in a 300ºF (150ºC) preheated oven and in hot water bath for 15 min. Or, bake meringue in a preheated 350ºF (180ºC) oven for 3 minutes without water. In any cases, the meringue should not get any color. Let cool meringue before unmolding. Meringue can be made a day ahead. Carefully, unmold them on a lightly oiled silicone mat or parchment.

Caramel (Make about an hour prior serving)
2 ounces (60g) light corn syrup or glucose
8 ounces (250g) powdered sugar or granulated sugar.
No water.
Cook corn syrup and sugar to medium amber caramel, stirring every so often. Immerse the bottom of the pan in cold water for a second to stop cooking process. Then, over the upside down half round silicone molds, drizzle hot caramel into thin strings going back and forth to form a nest. Reheat caramel if needed. To keep the caramel at its best, do not expose it to humidity.

Floating Island can be served in shallow plates, bowls or glasses. Spit the chilled vanilla custard into 6 portions, add the baked meringue and place the caramel cage on meringue. Garnish with some crushed pink praline or caramelized almonds. Enjoy!

Pink Praline Recipe: coming soon

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Raspberry Lemon Macaron - Bruno Albouze - THE REAL DEAL

Raspberry Lemon Macaron Recipe

There are 3 different methods to creating a proper meringue for macarons: the French, the Swiss and the Italian.
The French method macaron like at Lenôtre in Paris and is the most used in macaron recipes, because it results in the correct texture and taste for the French macaron. Though, they need more resting time before baking.
The Swiss method macaron consists in beating egg whites and sugar over a water-bath first. It achieves consistant and great results. However, a bit more challenging especially if made in large numbers.
The Italian method macaron like in Ladurée in Paris is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar. Known to be sweeter though and less obvious to bake. Great for large baches.

Cracking: an unfortunate and undesirable side effect in a macaron shell. Cracking seems to be caused by multiple issues, including: oily or wet almond meal, whipping the egg whites for too long or not enough, over-folding the dry ingredients into the meringue during the macaronage step, excessive moisture in the batter and skipping the drying step before baking; this allows cookie to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).

Makes 60 shells / 30 Macarons.
Note: Measuring by weight is far more accurate than measuring by volume.

1 cup + 1/8 cup (125g) almond meal, (preferably super fine), toasted*
1 3/4 cups (225g) powdered sugar.

3 ea. (100g) a couple of days old egg whites or previously frozen, at room temp
1/4 tsp (1g) tartar of cream or lemon juice (tartar of cream stabilizes the egg whites)
2 Tbsp (30g) super fine granulated sugar
*For colored macarons; add a few drops of food coloring into the meringue.

*The almond meal can be lightly toasted in a 210ºF (100ºC) for 30 min. Let cool completely and process with powdered sugar then. Since macaron hates excessive moisture, simply avoid making them at home if the humidity is too high or persistent.

In a food processor, blend almond and powdered sugar until it turns into a fine powder. Do not over process. Pass through a fine sieve. This almond-sugar mixture is called tant pour tant and can be made in advance – store in a dry and cool place; sealed.
In a stand mixer fitted with the whisk attachment, beat room egg whites with cream of tartar and one-third of the sugar on medium speed for 10 minutes. This allows the egg whites to catch as much air as possible without rushing them – when ready, increase the speed to high adding remaining sugar as it goes; it should take 30 seconds to form stiff peaks. Do not over whip. With a rubber spatula or plastic scraper, fold in the almond-sugar mixture until just combined. Finish folding and scraping down batter (macaroner) until it forms a ribon. Pipe out macaron onto 2 half baking trays lined with silicon mat or parchment paper; 30 shells per tray; 1.5 inch (3.8cm) diameter. The size of a baked macaron may vary but it should not go over 1.75 inch (4.5cm) in diameter.
Tapping sheets firmly against counter a couple of times to release air bubbles is optional. Let the cookies "dry" for 40 minutes before baking maybe more using the Freanch method. When the shell is dry to the touch; it’s ready. The drying step or resting time before baking allow cookies to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).

When it comes to baking macarons, there is no doubt that a convection oven remains the best option. The increased air flow means that more heat gets into your cookies so it bakes quicker and more evenly.
If using a convection oven:
Preheat oven to 300ºF (150ºC) and bake for 12 to 15 minutes.
If using a conventional oven:
Preheat oven to 285ºF (145ºC) and bake for 18 to 22 minutes.
Bake 1 sheet of macarons at a time.

Freeze dried raspberries, turned into powder
Lemon and lime zest.
Method: Sift over the just baked macaron shells the freeze dried raspberry powder. Add zests. Let cool completely before the final assembly.

Raspberry Jam
1 Tbsp (15ml) water
7.5 ounces (220g) fresh raspberry
0.6 cup (125g) sugar
2 tsp (10ml) lemon juice.

Cream Cheese Mixture
4 ounces (120g) cream cheese, at room temp
2 Tbsp (30g) butter, softened
3.3 ounces (100g) raspberry jam
1 Tbsp (10g) lemon confit, cut into fine brunoise. Or, use 2 lemon zest instead.
Heat up raspberries, water and sugar. Blend well and bring to boil and let simmer for about 30 minutes; it will thicken. Add lemon juice and transfert into a small container, cover with a plastic wrap in contact and chill; up for a month.
Beat cream cheese and the softened butter together until smooth. Add the chilled raspberry jam (3.3 ounces/100g) and season to taste with the lemon confit.

Spread the bottom macaron shells with a thin layer of raspberry jam and top with the raspberry lemon cream cheese filling.
A finished macaron should weigh ≈ 0.7/0.8 ounces / 20/25 grams.
For best results, refrigerate filled macarons on a tray; covered but not too tight. That way the shells can absorb the filling and become softer for at least 12 hours. Once chilled, re-arrange them standing up for longer storage; covered. They will stay good for about 5 days at most. Macarons withstand freezing very well though. Store macarons with or without filling in an airtight container, then freeze for up to 3 months.

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