Recipes

Rustic Apple-Banana Croustade - Bruno Albouze - The Real Deal

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Countryside Apple Pie - Bruno Albouze - The Real Deal

Countryside Apple Pie Recipe

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Cara Damia - Bruno Albouze - The Real Deal

Cara Damia Recipe / Serves 8. Make 2 days ahead
This recipe is inspired by French chef Kévin Lacote.
Cara Damia could be translated as “Le plaisir des Dieux (pleasure of Gods). Each element of this dessert pairs so beautifully with each other; the buttery crust, the soft salted caramel and the crunch from the caramelized macadamia, the coconut dacquoise macaron-like texture and the delicate dulce de leche milk chocolate mousse.

Sugar Dough / Pâte Sucrée
8 Tbsp (120g) unsalted butter, cubed
2.5 ounces (75g) powdered sugar
1 ounce (30g) almond meal
A pinch fleur de sel or kosher salt
1 ea. (50g) large egg
1 tsp (5ml) vanilla paste
7 ounces (200g) all purpose flour.

Method
In a food processor, cream butter, sugar, almond meal and salt. Add the egg and vanilla; give a few pulses. Scrap down sides of the bowl as it goes. Add half of the flour; mix to combine and add the other half. Wrap up and chill completely.
Butter pastry rings generously. Flour work surface and work out half of the chilled pastry to soften – the dough should remain cool and supple. Roll out pastry into a ≈ 0.12 inch (3mm) thick sheet. Cut out three 4.25 inch (10.5cm) diameter disks for 3.25 inch (8cm) diameter pastry rings. Chill scraps and roll out the other half and do likewise. Chill scraps and make 2 more tart. Keep disks cool but still malleable. Shape tart shells and freeze. Once frozen, line each tart with double layers of microwave-safe plastic wrap or parchment. Fill up with pie weights, beans, rice or cherry pits. Keep refrigerated or frozen until ready to bake.

Caramelized Macadamia
120g macadamia, toasted and crushed
60g sugar
50g water
A pinch of salt and a dash of vanilla extract or paste.

Method
Cook sugar, water, salt and vanilla to 118ºC. Toss in the macadamia and cook until caramelized stirring constantly. Let cool and keep them in a sealed container at room temperature; it can last for weeks. A couple of silica gel desiccant packets extend any caramelized nuts shelf life.

Salted Caramel
1/2 cup (110g) sugar
1 ounce (30g) corn syrup or glucose
0.8 Tbsp (10g) butter
1/2 cup (125g) heavy cream
A couple of pinches fleur de sel or kosher salt
1/2 tsp (5ml) vanilla paste.

Method
Bring up sugar and corn syrup to brown caramel on medium high heat. Turn heat off and add butter, hot cream, salt and vanilla. Turn heat back on and cook caramel to 216ºF (102ºC). Transfer to a container and let cool. Salted caramel can be kept weeks in the refrigerator.

Coconut Dacquoise
3 ea. (90g) egg whites, at room temp
2 Tbsp (30g) sugar.

3/4 cup (90g) powdered sugar
2 Tbsp (20g) almond meal
3/4 cup (70g) unsweetened shredded coconut.

Method
In a food processor blend dry ingredients to combine; set aside. Turn oven on to 350ºF (180ºC). Beat egg white and sugar to stiff peaks on high. Fold in dry ingredients. Spread coconut mixture into a 3/4 inch (2cm) thick sheet onto a baking tray lined with a silicone baking mat; lightly oiled or a greased parchment papper and bake. Save leftovers for later use.

Baking
When oven is preheated, bake coconut dacquoise for ≈ 25 min. Then toast macadamia for about 15 minutes or until golden. Then bake tart shells for 20 min with pie weights and 5 minutes more without.

Dulce De Leche Milk Chocolate Mousse
0.4 cup (80g) sugar
2 ea. (40g) egg yolks
0.4 cup (100g) heavy cream
4 ounces (120g) milk chocolate milk couverture*
3 grams gelatin sheet
0.9 cup (200g) heavy cream, whipped to soft peaks.

Chocolate couverture is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.

Method
Soak gelatine in cold water for about 10 min; drain and set aside. Melt milk chocolate gently and set aside. In a hot frying pan, cook sugar to brown caramel on medium high heat. Turn heat off and deglaze with hot heavy cream. Bring caramel mixture to a boil and transfer into a small saucepan. In a separate bowl, temper yolks with the caramel mixture and return to the saucepan. Cook like a creme Anglaise to 185ºF (85ºC). Add gelatin and pass caramel creme Anglaise through a fine sieve over the melted milk chocolate and mix to combine. Make sure that the caramel chocolate mixture is at ≈ 105ºF (40ºC); fold in whipped cream using a whisk. Fill half sphere silicone mold up to 1.7 ounces (50/55g) max per serving. Freeze mousse overnight or for up to 3 months. When ready to be glazed, unmold frozen mousse onto a frozen baking tray lined with plastic wrap and frozen cooling rack; keep frozen.

Caramel Glaze (Using Fondant Patissier*)
7 ounces (200g) fondant patissier
1.2 cups (300g) heavy cream
4 grams gelatin sheet.

Method
Heat up heavy cream. Meanwhile, cook fondant to brown caramel on high heat. Turn heat off and pour in hot cream on thin stream. Bring back to boil and cool to 140ºF (60ºC). Add gelatin without adding too much friction to prevent air bubbles to form. Chill overnight* or for up to 2 weeks. Any glaze made with gelatin must be chilled to rest for at least 12 hours before being used. When ready to finish the cakes, rewarm to 86ºF (30ºC) and glaze frozen mousse. Leftover glaze can be kept frozen for months.

*Fondant patissier is also known as pouring fondant or white icing fondant (Not to be confused with the roll fondant used for wedding cakes).
A perfect hold and gloss outside, in fridge or in freezer such as eclairs and choux. It can be found online and through fine bakeries and patisseries.
Make your own will end up being an interresting experience. Fondant can be kept refrigerated for months.

Fondant Patissier
1.6 cups (325g) sugar
2 Tbsp (30ml) water
1.7 ounces (50g) glucose or corn syrup.

Method
This recipe can be doubled; it is easier to handle. Cook sugar, water and glucose covered for about 3 min after boiling. Remove the lid and cook syrup to 244ºF (118ºC); immediately immerse the bottom of the saucepan in cool water to stop cooking process, wait and lower syrup temperature to 167ºF (75ºC) and transfer in the mixing bowl. Let run mixer for about 5 min fitted with the paddle attachment on medium low speed. As it cools down, the syrup gets thicker and whiter – as soon it turns white but must remain quite supple; it’s ready. Be carefull though, one minute more and it will turn into a pasty mixture which wont be good anymore.
Turn off mixer immediately. Transfer fondant onto a clean work surface and finish kneading the still hot mixture with the palms of your hands* (called fraser in French) and continue for about 5 min or until it comes together and gets firmer. Wrap up and chill 24 hours before using.
*Because the mixture may still be in the hot side; kitchen cleaning rubber gloves are recommended.

Cara Damia Assembly
The good news about this dessert is that every component can be made days or weeks in advance.
The weigh of the finished dessert should not exceed 4.5 ounces (130g).

Inside each tart shell, pipe out salted caramel which should not exceed 0.5 ounce/15 grams per tart. Crush some caramelized macadamia and top the salted caramel with; about 15 grams per tart. Cover with a disk of coconut dacquoise (its diameter should be slightly smaller than the shell).
Pull the glazed dulce de leche chocolate mousse from the freezer. Heat up quickly the blade of a small offset spatula in hot water, wipe it off and slide under the frozen dome and top each tart with. Hid the thinny space left between the mousse and the seam of the upper crust with some craquelin or thinly chopped caramelized macadamia. Make sure the mousse is thawed before serving. Finished Cara Damia dessert can be refrigerated for up to 3 days or kept frozen for 3 months. Enjoy!

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Panna Cotta Recipe / Café-Caramel - Bruno Albouze - The Real Deal

Panna Cotta, Café-Caramel Recipe.

Serves 5. /4 ounces (120g each) + Caramel Sauce

Panna Cotta
2 cups (500g) heavy cream
1/4 cup (50g) brown sugar
0.3 ounce (8 grams) coffee beans
0.1 ounce (3 grams) instant coffee
1 tsp (5ml) vanilla paste or one vanilla bean (seeds and pod)
3 ea. (6 grams) sheets gelatin.

Method
Soak gelatin sheets in cold water to soften and drain. Heat up heavy cream almost to the boiling point. Turn heat off and add sugar, coffee and vanilla, cover and let infuse for 20 minutes. Mix in the softened gelatin and pass through a sieve. Fill cups and refrigerate overnight to set.

Caramel Sauce
0.4 cup (80g) sugar
0.7 cup (170g) heavy cream
A pinch of fleur de sel or kosher salt.

Method
Make a caramel a sec (caramel without water) – cook sugar to brown color, add salt. Turn heat off and deglaze carefully with the hot cream in thin stream. Turn heat back on and cook caramel sauce until smooth; for about 4 min on medium-low heat. Let cool to room temperature and transfer caramel sauce into a squeeze bottle if desired. Refrigerate for up to a month.

Before serving panna cotta, microwave caramel sauce a few seconds to soften and top the chilled panna cotta cups with thin layer of caramel. Save leftovers for later use. Decor with gold leaf if desired. Enjoy😋

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Ice-Cream Snickers Recipe - Bruno Albouze - The Real Deal

Frozen Snickers Chocolate Bars Recipe.
Makes a 13”x9”x1” (32x23x2.5cm) baking tray. Serves 22. / 1.2”x4.3” (3x11cm) bars. Makes 2 days ahead.

Caramelized Peanuts
200g peanuts, toasted
130g sugar
60g water.
Method
Cook sugar and water to 118ºC. Toss in the peanuts and cook until caramelized stirring constantly. Let cool and keep it sealed at room temperature.
Peanut Butter: Process 3.3 ounces (100g) toasted peanuts to paste with a pinch of salt. Set aside.

Nougat Ice-Cream (Parfait*)
Peanut Chocolate Spread
3.3 ounces (100g) peanut butter
2 ounces (60g) bittersweet chocolate, just melted to ≈ 92ºF (32/33ºC).
Italian Meringue
3 ea. (90g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice (it stabilizes the meringue)
1 Tbsp (10g) sugar
0.7 cup (180g) honey, cooked to 130ºC.
Parfait
7 ounces (300g) heavy cream, chilled
1/2 tsp (2.5ml) vanilla paste.
*A parfait mixture is an unchurned ice-cream.
Method
Mix peanut butter with melted chocolate; keep at room temp. In a clean mixing bowl, beat the room temperature egg whites with cream of tartar and sugar on medium-low speed. The meringue must remain in the foamy stage until honey is cooked. Meanwhile, cook honey to 266ºF (130ºC), increase the speed to high and carefully pour the hot honey in thin stream. Continue to beat on high for 2 min, then lower the speed and beat on medium speed until the meringue cools to room temp. Transfer meringue to a large bowl and chill the mixing bowl (no need to clean it). Beat heavy cream along with the vanilla on high speed to soft peaks. Fold one-third of the Italian meringue into the peanut-choco spread, fold in the second-third then the whipped cream and remaining meringue. Spread evenly onto a baking tray lined with plastic wrap and silicone mat. Freeze overnight. Cut into 22 bars and keep frozen.

Chocolate Plaque
Working with chocolate can be a challenging experience especially when the room temperature is exceeding 77ºF (25ºC); the cooler the better ≈ 64/75ºF (18 to 23ºC). Prior working with chocolate, make sure that all the tools are clean and dry as well as a cleared and spotless work surface.
It is important to melt more chocolate then needed (for 400g needed, melt 600g or more). Use chocolate couverture; it is a high-quality class of chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding, filling, sauce and garnishing.
Use ≈ 12x17-inch (30x44cm) acetate plastic sheets*. Each sheet gives 4x10 / 40 plaques (2 plaque per dessert); make 2 sheets.
Line work surface with a large silicone baking mat and place the acetate plastic sheet on top.
*Acetate plastic sheets can be found online or through refined bakeries, patisseries, confectioneries and manufactures chocolate confections.

Tempering Milk Chocolate
1.5 lb. (600g) milk chocolate disks or block, chopped
An extra of 10 grams of cocoa butter can be added (optional).

Melt milk chocolate to 104/113ºF (40/45ºC) in a bain marie (water bath) on low heat (water should not touch the bottom of the bowl). Wipe off bottom of the bowl and chill it for 5 to 10 min or until the sides of the bowl begins to set, give a good stir and check the temperature; it should be at 77/80ºF (25/26ºC). Quickly rewarm chocolate to 84/86ºF (29/30ºC).

Use 7 ounces (200g) tempered chocolate per sheet. Spread chocolate evenly using a large off set spatula starting from 9 to 3 o’clock and 12 to 6 running the spatula straight and keeping the chocolate on board, repeat once; the layer should not be thicker than one milimeter. Carefully, move the chocolate sheet further on the countertop to finish to set. Meanwhile, scrape out chocolate left on the work surface and clean spatula.
Before cutting; if the chocolate sheet takes too long to set, refrigerate for a couple of minutes; it will be ready as soon as it does not stick to the touch and it must remain supple otherwise it will break into pieces. Cut into four 4.3-inch (11cm) rectangles and 1.2-inch (3cm) plaques / 40 per sheet. Cover the chocolate plaque sheet with a large silicone mat or parchment, flip (acetate side up / shinny side). Top with a baking tray to prevent from curling and refrigerate for about an hour before using or store for weeks. Keep remaining chocolate warm to (84/86ºF / 29/30ºC) to make another sheet.

Soft Caramel Sauce
0.9 cups (210g) heavy cream
1/4 cup (60g) milk
1/4 cup (50g) sugar
1.1 ounces (35g) corn syrup or glucose
3 grams fleur-de-sel (optional) or 2 grams Kosher salt
1 tsp vanilla paste.

1/2 cup (100g) sugar
4.5 ounces (140g) corn syrup or glucose
2.7 ounces (80g) butter
Some extra milk to soften up caramel before using.

Method
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. Before using mix chilled caramel with some milk; a tablespoon at the time. Do not make it too soft. Keep it chilled.

Assembly & Plating
Sandwich each frozen parfait bar with 2 chocolate plaque (shiny side up), do 6 bars at the time. Pipe out some soft caramel sauce and crushed caramelized peanuts. Store finished snickers in the freezer to harden and arange them in a large container, seal well and freeze for up to 3 months. Serve snickers bars frozen solid as is or paired with a dollop of sour cream or some frozen nougat shaped into bars as well. Enjoy😋!

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Tricolor Quinoa Gratin - Bruno Albouze - The Real Deal

Quinoa Gratin Recipe*

Serves 6.
1 cup (200g) tricolor quinoa, washed and drained
3 Tbsp (45ml) white wine (chardonnay or vermouth)
1 lb. (450g) water or veggie or chiken or veal or beef stock
1 ea. sprig thyme
1 parsley stems
1 Tbsp (15g) butter
1 Tbsp (15g) olive oil
≈ 2 ea. (150g) carrots, peeled and diced
4 ea. (100g) large shallots, chopped
5 ea. (30g) garlic cloves, thinly chopped
1 lb. (450g) roma tomatoes, washed and sliced
1 lb. (450g) eggplant, washed and sliced
1/2 lb (225g) cheese such as gruyere, monterey jack, mozzarella…
Salt and pepper to taste.
1/2 bunch Italian parsley, washed and chopped.
Topping
Bread crumbs, grated parmesan and olive oil.
*For vegan purpose, take out butter and cheese and use veggie stock.

Method
Brush each eggplant slice with olive oil and season with salt. Overlap eggplant and tomato slices and drizzle olive oil and season with pepper and microwave for about 10 min or until fork tender (or, roast in the oven for about 45 min at 350ºF (180ºC). Let rest 20 min before using. Save the rendering juice and add it to the stock. Bring stock to a boil with the thyme and parsley stems; keep hot. Meanwhile, heat up a large frying pan, add butter and olive oil and saute diced carrots for about 5 min, stirring every so often. Add shallots and cook until fragrants; for about 5 min on medium heat. Season with salt and pepper and throw in garlic and cook for a few minutes more. Stir in quinoa and cook for 3 minutes to toast. Deglaze with wine if desired; reduce to dry. Pour hot stock and cook quinoa risotto for 10 minutes on low heat; uncovered. Turn the heat off, cover with the lid and continue to cook for 5 minutes more. Season to taste with salt and pepper and set aside; uncovered.
In a shallow dish, arrange quinoa along with the cooked eggplant and tomato slices (remove the tomato skin), cheese and parsley. Add topping and bake at 350ºF (180ºC) for about an hour. Let rest ≈ 10 min before eating and garnish with parsley. Enjoy!

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Chocolate Hazelnut Candy - Bruno Albouze - The Real Deal

Chocolate Hazelnut Candy Recipe

Makes a ≈ 6.5x9.5-inch (16x24cm) Baking TrayGianduja for Confectionery
Yields 32 Candies

Caramelized Nuts for Praliné
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be made 100% hazlenuts as well.

1) Old-Fashioned Method
Toast nuts in a 350ºF (180ºC) oven for about 10 min. In a large saucepan or best copper bowl, cook sugar and water to (244ºF) 118ºC. Toss nuts in syrup and cook stirring constantly on medium high; it should crystalize coating thus each nut with sugar. Continue stirring and cooking until it caramelize; it should take 20 minutes. Transfer caramelized nuts onto a silicone baking mat to cool completely.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only, in a hot frying pan to caramel stage. Toss in warm nuts, turn heat off and transfer onto a silicone baking mat to cool.

Praliné
Save some caramelized or plain toasted nuts for garnishing. In a running food processor, blend the cooled caramelized nuts with a pinch of salt until it turns into paste. Save leftovers praliné for later use.

1) Crunchy Praliné
1.2 ounce (40g) milk chocolate
1 Tbsp (15g) butter
3.3 ounces (100g) praliné (hazelnut spread)
1.7 ounces (50g) feuillantine or unsweetened corn flakes, broken into small pieces.

Method*
Chop chocolate and carefully microwave it with butter (temperature should not exceed 86ºF (30ºC). Mix with the room temperature praliné along with the corn flakes. Spread crunchy praliné mixture in a baking tray lined with silicone mat or parchment paper. Caramel rulers are a must for this type of confectionery; it makes things perfectly squared and clean.

*Small quantity of chocolate is challenging to temper. Good news, here is the trick: process or cut chocolate into small pieces and microwave it, stirring every 5 or 10 sec – its temperature then must not go over 86ºF (30ºC). Combine the just melted or tempered milk chocolate with the room temperature praliné.

2) Gianduja (Praliné + Tempered Chocolate)
4 ounces (125g) praliné, room temp
4 ounces (125g) milk chocolate*, tempered or just melted to 84/86ºF (29/30ºC).

Method
Spread evenly over the crunchy praliné, tap over the countertop and cool. Gianduja should not be refrigerated but rather kept in cool and low humidity storage ≈ 60/65ºF (16/18ºC). In warm days and households environement though, it can be refrigerated to set faster.
Tempered or melted to 29/30ºC, chocolate in gianduja making creates a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. If not tempered, the texture of the gianduja nor chocolate itself would rather be grainy.

Tempering Dark Chocolate
Use a large amount of dark chocolate couverture* for tempering, not only it will remain tempered longer but it makes the job easier. Once done, leftover of chocolate can be spread onto a baking tray lined with silicone mat, chilled to set and broken into pieces for later use.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter ≈ 35% than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more viscosity and sheen, a firmer "snap" when broken. Extra cocoa butter can always being added to the chocolate as well.

2.2lb. (1k) bittersweet chocolate couverture (≈ 64%) disks or chopped if from a block

Melt chocolate over water bath (bain-marie) on low heat to ≈ 122ºF (50ºC). Chill to drop temp to 77/79ºF (25/26ºC) and rewarm to 84/86ºF (30/31ºC).
Hot water should not touch the bottom of the bowl – wipe off bottom each time when removing bowl from water bath.

Cutting Gianduja Slab
If not firm enough, chill it. Run a spatula around the edges of the tray and flip to unmold. At this juncture both sides of the slab can be coated with a thin layer of tempered dark chocolate to strengthen each ready to be dipped candy. Let set and cut into 32 bonbon.

Dipping
Use a 3 tooth chocolate fork. Ready to be enrobed bonbon should not be refrigerated prior dipping or the chocolate will set too fast, creating a thicker coating and dull aspect. So, leave them out 30 min prior dipping or so – best room temperature ≈ 64/68ºF (18/20ºC).

Drop one candy at the time into the tempered dark chocolate; crunchy side up and flip over into the chocolate once and quicly, remove excess dripping chocolate and lay over a clean silicone mat or an acetate plastic sheet, wait about 5 sec and mark with the fork or top with a nut.
Maintain chocolate temperature by doing a quick rewarm over water bath every so often.

Like most confectioneries, chocolate candies are best stored between 57/61ºF (14/16ºC) and low humidity for about 3 months. Though, for household uses the refrigerator remains an option during warm days. Just leave chocolate candies out for about 30 min before eating. Enjoy!😋

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Chocolate Mille-Feuille, Passion Matcha - Bruno Albouze - The Real Deal

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Chocolate Nougat / Torrone - Bruno Albouze - The Real Deal

Chocolate Nougat Recipe
Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. This recipe bellow calls for medium-firm. Nougat de Montélimar must contain 30% of dry fruits such as almonds and pistachios. Nougat paste isn’t the same and requires only 15%. The quality of the nougat depends on dry fruits and honey percentage. Candied orange peels brings up the nougat to next level (nougat de Montélimar a l’orange). Other dried fruits can be added to such as apricot, cherry, raisins… and flavors as well such as lemon, anis, vanilla, ginger and chocolate. Nougat is an important component of Christmas celebration. However, there’s always an excuse to enjoy it all year long!

Makes a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25x2.5cm) bars or 66 ≈ 1.5”x1.5” (3.75cm) bite-size.
Use a 7 qt (7L) Heavy Duty Mixer.
3 ea. (90g) egg whites, room temp + 1/2 tsp (1g) cream of tartar or a few drops of lemon juice
Sugar syrup (to cook to 293ºF (145ºC)
0.9lb. (400g) sugar
0.6 cup (150g) water
7 ounces (200g) glucose or corn syrup.
Honey (to cook to 266ºF (130ºC)
1 cup (350g) honey.

8 ounces (250g) whole almonds
8 ounces (250g) whole hazelnuts
4 ounces (120g) pistachios, preferably skinless
1.2 lb (500g) gianduja (purchased online or homemade).

Wafer paper sheets / 0.3mm thickness (papier azime). Wafer paper holds best nougat’s shape in addition to better storage purpose.
Wafer paper can be found in most cake decorating bakeries or online at Inkedibles.
Or, mix 50% powdered sugar and corn or potato starch or use thinly crushed pistachios, hazelnuts, coconuts…

Method
Toast nuts (toast pistachios separately) in a 350ºF (180ºC) oven for about 12 min (shake tray half way through – do not toast them to much). Keep warm; doing so, it wont cool down the hot meringue to fast.

Gianduja for Confectionery (Firm Sweetened Hazelnut Spread)
Praliné
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be made 100% hazlenuts as well.

1) Old-Fashioned Method
Toast nuts in a 350ºF (180ºC) oven for about 10 min. In a large saucepan or best copper bowl, cook sugar and water to (244ºF) 118ºC. Toss nuts in syrup and cook stirring constantly on medium high; it should crystalize coating thus each nut with sugar. Continue stirring and cooking until it caramelize; it should take 20 minutes. Transfer caramelized nuts onto a silicone baking mat to cool down.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool.

Praline (Hazelnut Spread)
In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.

Gianduja for Confectionery*
Tempering Chocolate
7 ounces (200g) milk chocolate or dark (couverture quality with high cocoa butter content)
Melt chocolate over water-bath to 105/113ºF (40/45ºC) – wipe off the bottom of the bowl when removing it from the heat. Place melted chocolate in the refrigerator and let cool down; stirring every so often until the temperature reaches 77ºF (25/26ºC); chocolate will begin to set on the sides of the bowl; scrap it out.. Carefully, rewarm chocolate to 84/86ºF (29/30ºC) for the milk chocolate and 86/88ºF (30/31ºC) for dark chocolate.
*For a stronger chocolate taste and color use dark chocolate in this recipe.

7 ounces (200g) tempered chocolate*
10 ounces (300g) praliné.
Combine tempered chocolate with the room temperature praliné.
*The chocolate should be tempered to create a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. Gianduja should not be refrigerated but rather kept in cool and low humidity storage.

Have baking tray or mold ready before starting. Sides of the tray must be oiled (except silicone molds) and bottom covered with a glossy side down wafer paper sheet or some of the sifted sugar-starch mixture or covered with thinly crushed nuts. Avoid plastic wrap in direct contact with the hot nougat; it wont get off well.

Have the sugar syrup and honey ready in 2 separate saucepan and cook the sugar syrup first. Meanwhile, beat the room temp egg whites and cream of tartar on medium low speed; Keeping egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low and begin cooking the honey on high. When honey reaches 266ºF (130ºC), the meringue is still in its foamy stage or near soft peaks – set mixer speed to high, and pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF (145ºC)* “firm-ball stage”, pour syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 5 minutes more on medium high. Turn mixer off and switch the whisk for the paddle attachment. Add warm gianduja – Turn mixer back on and continue mixing for a minute. Add the warm nuts and mix to combine for a few seconds – do not over mix or nuts will break into pieces.

*If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.

Oil utencils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It gets harder and harder as the mixture cools down. Shape into rectangle and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out.
Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min or so before cutting, it should be quite firm but not rock hard. The pros use electric saw to cut out nougat into neat portions.

To unmold nougat, run an oiled spatula all over the edges and flip. Use a good serated knife to trim off edges. Divide nougat slab in half lengthwise and each half into 11 bars or bite-size. Nougat can be wrapped in clear caramel, chocolate and candy wrappers or wax paper.

Cleaning: Soak mixing bowl and utencils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for 3 months at least. Though, for household uses the refrigerator remains the best option during summer time and warm countries. Just leave nougat out for about 30 min or until it has soften enough to be enjoyed 😋

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Mocha Walnut Nougat - Bruno Albouze - The Real Deal

Mocha Walnut Nougat Recipe
Many legends exist around nougat’s origins. The word “nougat” comes from latin “nux gatum”, meaning nut pie (gâteau aux noix) and it came to western Europe from the old Byzantium during the era of the Roman Empire. There are three basic kinds of nougat. The first, and most popular, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites, cooked honey and sugar base syrup; it appeared in Italy; early 15th century, in Alicante, Spain in the 16th century, and in Marseille and Montélimar, France, in the 18th century. The texture of the nougat may vary from soft to hard; the higher the temperature of the cooked sugar the harder the nougat. Nougat can also be finished in the oven to get a toasted color and thus, a firmer texture. Rich in walnuts and flavored with coffee, this recipe calls for a medium texture. Nougat is an important component of Christmas celebration. However, there’s always an excuse to enjoy it all year long!

Makes ≈ Two 9.5”x3” Logs or Two 13”x9”x1” (32x23x2.5cm) baking tray / 22 each 4.5”x1” (11.25x2.5cm) bars or 66 ≈ 1.5”x1.5” (3.75cm) bite-size.

Use a 7 qt (7L) Heavy Duty Mixer.

3 ea. (90g) egg whites, room temp + 1/2 tsp (1g) cream of tartar or a few drops of lemon juice
Sugar syrup (to cook to 293ºF (145ºC)
1.3lb. (600g) sugar
0.8 cup (200g) water
2/3 cup (200g) glucose or corn syrup.

Honey Syrup (to cook to 266ºF (130ºC)
1.1lb. (500g) acacia or clover honey
2/3 cup (200g) corn syrup or glucose.

5 grams fine ground French roast coffee
10 grams instant coffee (avoid coffee extract for its humidity content)
1 ea. (30g) egg white.

1.4lb. (600g) walnuts halves.

Method
Toast walnuts in a 350ºF (180ºC) oven for about 15 min (shake tray half way through – do not toast them to much). Keep warm; doing so, it wont cool down the hot meringue to fast.

Have the sugar-syrup and honey corn-syrup ready in 2 separate large saucepan and cook the sugar syrup first. Meanwhile, beat 3 of the room temp egg whites along with the cream of tartar on medium low speed. Mix the fourth egg white with both coffee and add to the other running egg whites; keep egg whites on foamy stage. When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low and begin cooking the honey-corn syrup on high. When honey syrup reaches 266ºF (130ºC), the meringue is still in its foamy stage or near soft peaks – set mixer speed to high, pour the hot honey on thin stream against the side of the bowl – continue beating on high. In the mean time, the temperature of the sugar syrup should be at 293ºF (145ºC)* “firm-ball stage”, pour syrup in the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 8 minutes on medium high. Turn mixer off and switch the whisk for the paddle attachment. Turn mixer back on and continue mixing for a couple of minutes. Add the warm walnuts; mix to combine for a few seconds.

*If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temp.
Use wafer paper sheets / 0.3mm thickness (papier azime). Wafer paper holds best nougat’s shape. Wafer paper can be found in most cake decorating bakeries or online at Inkedibles. A mixture of 50% powdered sugar and 50% corn or potato starch can also be used in place of the wafer paper; sift over mold.
Oil utencils and your finger tips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pans (wafer paper glossy side down); go as fast as possible. It gets harder and harder as the mixture cools down. Press down into desired shape and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out. Let cool for 3 hours at room temperature or chill.

Tempering Milk Chocolate
≈ 1lb. (450g) milk chocolate ≈ 32% cocoa butter content (the higher the better)
Melt chocolate over water-bath to 105ºF (40ºC).. wipe off the bottom of the bowl when removing it from the heat (water is the worst enemy of chocolate). Place melted chocolate in the refrigerator and let cool down; stirring every so often until the temperature reaches 77ºF (25/26ºC); chocolate will begin to set on the sides of the bowl; scrap it out.. Carefully, rewarm chocolate to 84/86ºF (29/30ºC).

Glazing: Pat dry the log if previoulsy chilled and glaze – allow to set a bit and run a spatula to create a ructic effect.
Slicing the log: warm up serrated knife’s blade in hot water; clean the blade after each slice.
Nougat slices can be wrapped in clear caramel, chocolate and candy wrappers or wax paper or even plastic wrap for that kind.

Cleaning: Soak mixing bowl and utencils in boiling water and soap, let cool – wash and rinse or finish in the dishwasher but the knife.

Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for 3 months at least. Though, for household uses the refrigerator remains the best option during summer time and warm countries. Just leave nougat slices out for about 30 min or until it has soften enough to be enjoyed 😋

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