Recipes

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Egg in Green Dress / L'oeuf en Habit Vert - Bruno Albouze - THE REAL DEAL

Egg in Green Dress Recipe 🇱🇷

Serves 5.
5 ea. fresh pastured eggs
1 lb. (450g) spinach
2 bunches (250g) Italian parsley (leaves only).
1.6 cups (400g) chicken stock
0.02 lb. (12g) gelatin leaves, soaked in cold water and drained.

Garnishing
Loaf bread (pain de mie) for croutons, cubed and toasted in hot frying pan with some clarify butter
Wild salmon caviar
Gold leaf (optional).

Oeufs Mollets (Poached eggs in their shell)
Bring water to a boil, add about 1/2 Tbsp salt (6g) salt and 1/4 cup (60ml) white vinegar. Immerse cold eggs carefully, lower the heat and cook for 6 minutes moving eggs around every so often. Transfer eggs in ice water to stop cooking. After 20 min or so, gently crack the shell and place eggs back in the water. It’s a delicate procedure since eggs aren’t fully cooked – eggs should remain intact once peeled. Store poached eggs in cold water and fridge for up to 3 days changing water every day.

Blanching Greens
In a large pot almost full of hot water, add 2 Tbsp (25g) salt. Bring to boil and immerse greens in. As soon as it comes back to a boil, cook for a min and transfer greens in ice water to stop cooking. Drain and squeeze off most of the water. Blend well and pass through a sieve or tamis. Blanched green leaves should lost half of their original weight.

Green Coulis
Warm up chicken stock, turn heat off and add gelatin and the green purée, season with salt if necessary and blend to smooth out and sieve. The final consistency should be like honey. If too firm add more chicken stock a little at a time. Use the coulis lukewarm.

Assembly
Right before serving, drain cold poached eggs and place on papper towel and then cooling rack. Glaze each egg in 2 times if necessary.
Plating: make a round shape with the coulis using a large cookie cutter or pastry ring. Decorate with caviar. Transfer glaze carefully using a small off set spatula. Top 3 croutons with caviar and gold leaf if desired. Serve immediately. Enjoy!

L’Oeuf de Poule en Habit Vert Recette 🇫🇷
Pour 5 prs.
5 oeufs de ferme frais
450g d’épinard lavé
250g de persil plat (feuilles)
400g de fond blanc de volaille
12g gélatine en feuille, trempé et préssé.

Garniture
Pain de mie coupé en cube et doré à la poêle et beurre clarifié
Caviar de saumon sauvage
Feuille d’or (facultatif).

Oeufs Mollets
Porter a ébulition une casserole d’eau avec 6g de sel et 60ml de vinaigre blanc. Déposer les oeufs doucement dans l’eau bouillante, réduire le feu et laisser cuire doucement pendant 6 minutes en bougeant les oeufs de temps a autre. Les plonger dans de l’eau glacée pour stoper la cuisson. Apres 20 min, les fragmenter légèrement et les replonger dans l’eau. Les peler en faisant attention de les garder intacte. Garder les oeufs mollets dans de l’eau froide et au frigo pendant 3 jours max en changeant l’eau tous les jours.

Blanchir La Verdure
Dans une large quantité d’eau bouillante et fortement salée, y plonger les épinards et feuilles de persil, dès que l’ébullition repart cuire une minute et refroidir aussitôt dans une eau glacée. Égoutter et presser puis mixer en purée et passer au tamis; réserver.

Coulis / Habit Vert
Réchauffer le fond blanc de volaille sans le faire bouillir. Ajouter la gélatine fondu et la purée verte. Assaisoner avec du sel si besoin, mixer sans incorporer d’air et passer au chinois. La consistence du coulis devrait être comme du miel; ni trop épais ni trop liquide. Le coulis doit être tiede au moment de glacer les oeufs.

Finition
Au moment, égoutter les oeufs et les poser sur une grille et plaque filmée afin de récuper l’exédent de coulis. Tiedir le coulis vert et glacer chaque oeuf froid; 2 fois si nécessaire. Faire une empreinte ronde de coulis dans chaque assiette avec l’aide d’un large emporte piece. Décorer avec le caviar de saumon tout autour. Poser délicatement l’oeuf glacé puis 3 croutons avec du caviar posé dessus. Bon Appétit!

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French Palmier Cookies Recipe
Makes 16.

≈1.6 lb. (750g) puff pastry, divided in 2 sheets
≈1 cup (200g) granulated or powdered sugar.

If using puff pastry sheets, top the first sheet with sugar and superimpose with the second sheet. Roll out into a 20 inch (50cm) rectangle and fold in 3 like a business letter (single turn); chill for an hour or more to rest. If using puff pastry from scratch, add sugar to its last single turn (6th); chill to rest.

Roll out pastry into a 25 inch (65cm) length adding sugar as is goes. Trim off edges and fold each side in 2 leaving a small space in the center and fold. The finished palmier slab should measure 9.5x4 inch (24x10cm). Wrap up and chill overnight. Some of the sugar should melt due to the...

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Chocolate Caramel Tartlets - Bruno Albouze - THE REAL DEAL

Chocolate Caramel Tartlets Recipe / Yields ≈8 Tartlets

Chocolate Sugar Dough (Pâte Sucrée)
8.3 Tbsp (125g) butter, softened
2.6 ounces (80g) powdered sugar
3 Tbsp (30g) almond meal
A pinch salt
1 ea. egg
1.4 cups (180g) all-p flour
1.5 Tbsp (20g) unsweetened cocoa powder.

Combine flour and cocoa powder; set aside. Meanwhile, cream butter, salt, sugar and almond meal and add the egg. Add powders in two times and mix until combined – wrap up into a slab and chill.
On a floured work surface, cut pastry in half (chill the other half), work out dough to soften to become pliable but should remain cool (do not over work). Roll out into a 3 mm (≈0.12 inch) thick sheet, lightly prick with a fork. Cut out ≈4 disks using a cookie cutter that is more than a inch (2.5//3cm) larger than the pastry ring. Chill pastry disks to rest and repeat with the remaining dough.
Grease pastry rings generously with soft butter but not melted. Gently soften pastry with the palm of your hands to soften if necessary and place loosely inside of the ring. Carefully apply pastry against the edges making sure there is no gaps left between the base of the mold and the bottom crust. A leap should form on the upper edges though. Chill to rest.
A Velesco non-stick perforated silicone liner can definitely be used or any other silicone baking mats. Shave off surface of each tartlet to create a perfectly even tart shell. Refrigerate for up to 3 days; uncovered – Prebake tartlets with beans, rice or pie weights at 350ºF (180ºC) for 15 min; remove rice and bake for an additional 10 min. Baking time may be reduced if using a convection oven. Cool. Baked tart shells can be kept in dry storage for a week.

Chocolate Ganache Montée (Mousse/Chantilly)
0.7 cup (180g) heavy cream, hot
1 Tbsp (15g) glucose or corn syrup
1 Tbsp (15g) trimoline or honey
2 ounces (60g) bittersweet chocolate such as Barry Guayaquil, melted
1 ounce (30g) milk chocolate, melted
0.7 cup (180g) heavy cream, chilled.

Heat up cream, glucose and trimoline and blend in melted chocolates. Add remaining heavy cream (chilled); blend well and refrigerate overnight.
Whip to medium-firm peaks before using.

Soft Salted Caramel
0.6 cup (120g) sugar
1/2 cup (120g) heavy cream, hot
4 Tbsp (60g) butter, cubed
2 pinches (2.5g) fleur de sel or kosher.

In a hot frying pan, make caramel a sec (without water); use a wooden spatula to stir every so often. When caramel begins to smoke lower the heat and carefully stir in hot heavy cream, butter and salt. Cook for a couple of minutes, sieve and cool to room temp (do not refrigerate).

Chocolate Cremeux (Creamy Custard)
Custard / Creme Anglaise
1 cup (250g) half/half (heavy cream & milk)
2 Tbsp (30g) sugar
3 ea. (60g) egg yolks
3.3 ounces (100g) bittersweet chocolate, melted.

Bring to boil half/half with one-third of the sugar. Meanwhile, beat yolks and remaining sugar. Turn heat off and temper yolk mixture. Pour mixture in remaining half/half – whisk well, turn heat back on (medium-low) and cook creme anglaise to 185ºF (85ºC) / creme anglaise should not boil. Pass through a sieve over the melted chocolate. Blend well – Use warm.

Chocolate Velvet Spray Glaze (Flocage/Enrobage)
5 ounces (150g) bittersweet chocolate
5 ounces (150g) cocoa butter, melted.

Melt cocoa butter completly and pour over the chopped dark chocolate; let sit a few minutes and blend well and sieve. Use at 113ºF (45ºC).

Tartlet Assembly
Pour soft salted caramel inside each baked tart shell (1 Tbsp/20g) per serving); chill. Fill up tartlets with warm chocolate cremeux and chill to set. Top tartlets with the whipped chocolate ganache montée using a St. Honoré decorating tip and freeze before spraying.

Use a small paint spray gun with the cup on top (no air regulator needed). Spray frozen tartlets and refrigerate overnight to thaw. Lightly dust one side of the tartlet with cocoa powder if desired before serving. Chocolate caramel tartlets can be refrigerated for up to 3 days or kept frozen for weeks. Enjoy!

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Lemon Eclair Recipe - Bruno Albouze - THE REAL DEAL

Eclair Recipe
Yields ≈16 Large Eclair / ≈48 petit fours

Pâte à Choux / Choux Pastry
1/2 cup (125g) milk
1/2 cup (125g) water
8.3 Tbsp (125g) butter, cubed
1 Tbsp (15g) trimoline or honey or 2 tsp (5g) sugar
2 tsp (5g) salt
1.15 cups (150g) all-purpose flour
5 ea. (250g) eggs, beaten.
Powdered sugar for dusting.

The use of a scale is highly recommended. Scale eggs to make sure it does not go over or under 8.3 ounces (250 grams) and break them down using an immersion blender or a whisk; set aside. Bring to a boil, water, milk, butter, trimoline and salt. Remove from the heat, stir in flour until fully incorporated. Turn the flame back on stirring dough swiftly on high heat for about 3 to 4 min or until it forms a ball and film on the bottom of the saucepan. This initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up.
Transfer dough in mixing bowl and beat on low with the paddle attachment for about 3 min or until most steam is gone. This prevents eggs from cooking if added too early. Add eggs at once and mix until smooth on low speed.

Pipe out eclair onto a “My Eclair” Velesco non-stick perforated silicone liner using a French pipping tip #869 for large eclair and #866 for petit fours.
At this juncture, pipped eclairs can be placed in the freezer to harden and stored in freezer bags for weeks.
Eclairs can be thrown in the oven frozen; no need to thaw prior baking. Dust out eclairs with powdered sugar before baking.

Baking
Preheat oven to 375ºF (190ºC).
If using conventional oven: Bake large eclairs for 40 min / petit fours for 30 min + 5 min.
If using convection oven: Bake large eclairs for 35 min / petit fours for 25 min + 5 min.
Bake one tray at the time. Never open the oven during that time or it will deflate. After 40 min (30 min for small), leave door ajar and turn oven off – let remaining steam to escape for 5 min. Leave eclairs on tray to cool. Reheat oven accordingly if baking another batch.
Baked eclairs can be stored in the freezer for a month.

Lemon Marmalade Insert
0.70 cup (180g) lemon juice (preferably Meyer lemon)
1/3 cup (80g) water
1/3 cup (60g) sugar
0.13 ounces (4g) agar-agar.

8 ounce (240g) poached lemons (semi-confit)
2 ounce (60g) finger lime, halved and caviar squeezed out
1.2 ounce (40g) lemon supreme (flesh), chopped
0.2 ounce (6g) fresh mint, thinly chopped or herb crystals basil*

*Herbs crystal is a trademark from Fresh Origins Microgreens. Fresh Origins is America’s leading producer of Microgreens and Edible Flowers...
Specialties near San Diego, California. Available online.

Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 on low. Chill on ice water and refrigerate until firm.

Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture.
Fill up molds accordingly and freeze completely. For eclair inserts, use a small tray lined with plastic wrap and make a 1/2 inch (1.25cm) thick slab. Freeze and cut out into 4x0.5 inch (10x1.25cm) bars (divide each bar into 3 portions for petit fours). Keep frozen.

Yuzu Ganache Monté / Mousse (Make a day ahead)
0.9 cup (240g) heavy cream, hot
0.9 cup (240g) heavy cream, chilled
0.1 ounce (3g) gelatin, soaked in cold water and drained
4.6 ounces (140g) white chocolate, just melted
4 ounces (120g) yuzu juice.

Blend melted chocolate with hot cream. Add gelatin, remaining chilled cream and yuzu juice. Blend well and chill overnight.
When ready to use, beat to soft peaks.

Eclair Glaze (make a day ahead)
14 grams gelatin sheets, soaked in cold water and drained
1/2 cup (125g) milk
1.2 cups (300g) heavy cream
1/2 cup (100g) glucose or corn syrup
1.6 cups (325g) sugar
1 ounce (30g) corn starch
0.16 ounce (5g) liposoluble yellow food coloring.

Combine sugar and corn starch together and set aside. Meanwhile, heat up milk, heavy cream, glucose. Blend in food coloring and mix in the sugar-starch mixture. Cook to 218ºF (103ºC). Cool to 140ºF (60ºC) and add gelatin; blend well and sieve. Refrigerate overnight prior using.
To glaze eclairs or choux, rewarm glaze to 77/81ºF (25/27ºC). Glaze can be kept refrigerated for up to 2 weeks or frozen for months.

Assembly
Slice off eclair tops, fill two-third up each eclair with the whipped yuzu mousse. Place a frozen lemon marmalade insert insite each eclair; pressing down a bit. Pipe out more filling inside each top. Enclose eclair well; arrange them up side down on tray and freeze 2 hours or until firm before glazing. Glaze each frozen eclair once and freeze for 20 min or longer, and glaze a second time. Temperature of the glaze should not exceed 82.5ºF (28ºC). Finished eclairs can be stored in the refrigerator for 2 days or kept frozen for weeks.

Sprinkle some herb crystal basil right before serving.

Poached Meyer Lemon / Cooking Method (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 4 or 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, drain and rinse.

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar.
Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months.

Poached Meyer Lemon / Sous-Vide Method
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
1 lb. (450g) sugar
1 lb. (300g) water.

Remove stems and cut each lemon into 4 or 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, drain and rinse.

Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF (85ºC). Immerse bags into the hot water and cook for 5 hours. Chill on ice water and refrigerate for up to 6 months. Enjoy!

To purchase the non-stick perforated silicone liner click here

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Cranberry Cherry Pistachio Cookies - Bruno Albouze - THE REAL DEAL

Cranberry Cherry Pistachio Cookies Recipe

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Strawberry Lemon Basil Mousse Bars - Bruno Albouze - THE REAL DEAL

Strawberry Lemon Basil Bars Recipe / Makes 16.

Fruity Marmalade Insert
Lemon Mixture
1/4 cup (65g) lemon juice
1/4 cup (65g) water
1 ounce (30g) sugar
0.07 ounce (2g) agar-agar.
1 Tbsp (20g) Limoncello (optional).

Heat up lemon juice and water. Meanwhile, combine sugar and agar-agar. Sprinkle sugar-agar mixture in hot liquid stirring constantly using a whisk. Bring to a boil and cook for a minute on low heat. Cool mixture on ice water to set completely and chill. Add Limoncello and blend well to smooth out. Set aside.

Fruit Mixture
4 ounces (120g) poached lemons, cubed
2 ounces (60g) fresh strawberries, washed and cubed
1/2 Tbsp (10g) Herb crystals basil* or mint / or, fresh basil or mint.

Combine lemon and fruit mixture together and fill (one-third up) Silikomart silicone mini ice cream bar mold and freeze. Any ice cream molds would to the work.
*Herbs crystal is a trademark from Fresh Origins Microgreens. Fresh Origins is America’s leading producer of Microgreens and Edible Flowers...
Specialties near San Diego, California. Available online.

Strawberry Ganache Monté (Mousse)
0.8 cup (200g) heavy cream, hot
0.8 cup (200g) heavy cream, chilled
7 ounces (210g) white chocolate, melted
0.2 ounce (6g) gelatin, soaked in cold water and drained
5 ounces (150g) fresh strawberries, pureed
Red food coloring (optional).

Melt white chocolate (just melted). Meanwhile heat up heavy cream (0.8 cup/200g) and mix in chocolate. Blend inthe softened gelatin, remaining and chilled heavy cream and strawberry puree – blend well and chill overnight to set completely.

Bar Assembly
Whip strawberry ganache to soft peaks. Fill up frozen molds to the top and insert sticks. With an offset spatula, even up surface making sure the mousse goes deep inside each cavity. Freeze bars for at least 6 hours before unmolding. Unmold bars and arrange onto a frozen tray lined with silicone mat; keep frozen. Save leftover mousse for later use.

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

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

Chocolate Shell
Warm up glaze to 95ºF (35ºC). Glaze each bar and garnish with some herb crystals basil right before it sets.
Store bars in the refrigerator a couple of hours to thaw prior serving. Bars can be refrigerated for up to 2 days or kept frozen for weeks.

Poached Meyer Lemon / Cooking Method (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 4 or 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, drain and rinse.

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar.
Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months. Chop what’s needed for the cookies; keep them in syrup.

Poached Meyer Lemon / Sous-Vide Method
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
1 lb. (450g) sugar
1 lb. (300g) water.

Remove stems and cut each lemon into 4 or 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, drain and rinse.

Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF (85ºC). Immerse bags into the hot water and cook for 5 hours. Chill on ice water and refrigerate for up to 6 months. Enjoy!

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Blueberry Chocolate Cookie - Bruno Albouze - THE REAL DEAL

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Taste of Provence - Olive Fougasse/FlatBread - Bruno Albouze - THE REAL DEAL

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Raspberry Lemon Basil Cookies - Bruno Albouze -THE REAL DEAL

Raspberry Lemon Basil Cookies Recipe

Makes 22 Cookies ≈ 1.7 ounces (50/55g) ea.
Cookie Dough
8 Tbsp (120) butter, room temp
3 grams fleur de sel or kosher salt
2 grams fat base red food coloring
3 ounces (90g) almond paste (Lubeca 50%), cubed
3 ounces (90g) brown sugar or raw sugar
1 cup (200) granulated sugar
2 ea. (100g) eggs
3.2 cups (420g) all purpose flour
1/2 Tbsp (8g) baking soda.

Mix flour and baking soda together and set aside. Cream butter and salt. Add food coloring and mix well. Add sugars and the cubed almond paste and blend until smooth. Add one egg and blend, and add half of the flour and mix to combine – add the remaining egg and flour. Transfer cookie dough in a pastry bowl. Scoop out and line up onto a baking tray lined with silicon mat. Coat each cookie with the caramelized and crushed almonds and chill cookies. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for weeks.

Caramelized Almond
7 ounces (200g) almonds, toasted
2.8 ounces (80g) sugar
2 Tbsp (30g) water.

Bring water and sugar to a boil; cook for for 3 min and throw in almonds. Stir constantly on medium high heat. The sugar will begin to cristalize, continue stirring to coat each nut with sugar for about 15 minutes or until completely caramelized. Cool onto a silicone mat. Crush almonds and set aside. Store in a sealed container at room temperature.

Let cookies to come to room temp before coating them with crushed almonds. Chill.

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 on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar.
Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months. Chop what’s needed for the cookies; keep them in syrup.

Toppings
Raspberry jam with seeds
Chopped poached Meyer lemon or use lemon preserve
Frozen dried raspberries
Herbs crystal basil*
Lemon confit (cured salted/sugar lemons) /Optional.

*Herbs crystal is a trademark from Fresh Origins Microgreens. Fresh Origins is America’s leading producer of Microgreens and Edible Flowers...
Specialties near San Diego, California. Available online.

Baking
Arrange cookies onto baking tray lined with a silicone mat. Gently press down cookies and bake at 350ºF (180ºC) for 10 min. Stuff each cookie with raspberry jam and top with some poached lemons pieces. Put cookies back in the oven for an additional 10 min. (You may want to reduce baking time if using convection oven).
Add more jam, top with some frozen dried raspberries and sprinkle some crystal basil and minced lemon confit. Serve at room temperature.

Lemon Confit Recipe (Cured Lemons)
6 organic organic Meyer lemons, scrubbed and quartered 1 cup (150g) Kosher salt
1 Tbsp (15g) granulated sugar
+ 2 lemons, juiced.
Mix salt and sugar together. Pour a layer of salt-sugar mixture into the bottom of a quart-size jar. Pack the lemons into the jar and covering each layer of lemon with the salt-sugar mixture. Add the lemon juice, seal the jar and refrigerate for a least 2 weeks, but they are best after 3 months and for up to one year.
To use confit lemons, remove and discard flesh – save and rinse the peel and pat dry; mince. Excellent with salmon tartare, lemon butter, pork and chicken dishes, caesar salads, vinaigrette, stews, vegan food, grain dishes, ice cream, cookies, pies etc…

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