Bûche Aux Marrons Glacés (Candied Chestnut Yule Log) Recipe.

The French refer to chestnuts as châtaigne or marron. A marron glacé is a confection; candied in sugar syrup and glazed – originating in southern France and northern Italy. Marrons glacés are an ingredient in many desserts and are also a pure delicacy on their own. The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I. Towards the end of 19th century, Lyon was suffering from the collapse of the textile market, notably silk. In the midst of this crisis, Clément Faugier, a bridge an...

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Double Chocolate Pistachio Muffins - Bruno Albouze - THE REAL DEAL

Double Chocolate Pistachio Muffins Recipe.

Makes 14 Muffins / ≈ 4.5 ounces (130g) per serving.
4 ea. (200g) eggs
0.8 cup (200ml) grape seed oil
1 cup (200g) sugar
4 Tbsp (50g) honey
1 tsp (5g) vanilla extract
2 tsp (10g) coffee extract (optional)
1/2 Tbsp (5g) salt
1/3 cup (80g) sour cream
1.4 cups (350ml) milk
1 lb. (450g) all-purpose flour, sifted
2 Tbsp (25g) baking powder, sifted
1/2 cup (60g) cocoa powder, sifted
8 ounces (240g) chocolate chips
3 ounces (90g) chopped pistachio.

Toppings: Pistachio streusel, pearl sugar, sweet dark cheries (frozen) or amarena.
Garnishing: after baking, crushed Sicilian pistachios.

Pistachio Streusel
2.4 ounces (70g) pistachio / 1.6 ounces (50g) all purpose flour, powdered sugar and butter. A pinch of salt and a couple drops of almond extract.
Grind pistachio in a food processor. Add remaining ingredients and blend until it comes together. Spread over a baking tray and let dry out. Refrigerate for up to 2 weeks.

With the whisk attachment, beat eggs, vanilla, coffee extract, oil, sugar, honey and salt for about 4 minutes; on high speed. Lower speed and add sour cream and milk. Mix all sifted powders together and add into the liquid and mix until well combined. Add choco chips and pistachios. Fill greased paper cups. (Muffin batter can be kept refrigerated for up to 5 days). Top each muffin with some pistachio streusel, pearl sugar and one cherry. Bake.

Bake chocolate muffins at 375ºF (190ºC) for about 25 /30 min. Sprinkle muffins with some crushes Sicilian pistachio. Cool to room temp and enjoy!
Baked muffins can be kept refrigerated for up to 6 days or frozen for a month; reheat before eating.

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Peanut Gianduja Spread - Bruno Albouze - THE REAL DEAL

Recipe in the video :)

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Raspberry Mousse / Vegan Recipe - Bruno Albouze - THE REAL DEAL

The recipe is in the video.

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Paella Recipe - Bruno Albouze - THE REAL DEAL

Paella Recipe

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Baked Alaska Recipe - Bruno Albouze - THE REAL DEAL

Baked Alaska Recipe
Serves 8 / 10. Make 3 days ahead.
Recipe for a 9.84x3.34 inch (25x8.5cm) silicone mold; available at

1.5 qts (1.6L) vanilla ice cream
14 ounces (400ml) raspbeberry sorbet.

Place vanilla ice cream in the refrigerator for about 2 hours to soften a bit. Line mold with plastic wrap in contact. Fill mold up to the top with vanilla ice cream and freeze for 6 hours or more. Dig out a 1.5 to 2 inch (4 to 5cm) trench going back and forth using an ice cream scoop; freeze a few hours. Fill the channel two-third up with the raspberry sorbet and freeze a couple of hours or until it has hardened. Finish covering the gap with more vanilla ice cream and freeze the log for 24 hours before unmolding or store log for weeks.

Joconde Biscuit (for a 15x21 inch (37.5x52cm) baking tray).
4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice (It stabilizes the meringue)
1/4 cup (40g) sugar.

Almond Mixture
2 cups (190g) almond meal
2 cups (190g) powdered sugar
0.4 cup (60g) all-purpose flour
4 ea. (200g) whole eggs
2 Tbsp (30g) butter, melted.

In a mixing bowl, beat egg whites and cream of tartare adding sugar gradually. Transfer meringue in a separate bowl. No need to clean the mixing bowl. Beat almond mixture ingredients for 5 min on high speed uisng the whisk attachment. Fold in one-third of the meringue first and add remaining meringue and melted butter. Grease parchment paper and tray generously with cooking spray. Avoid the use of a silicone mat for that particular sponge. Spread Joconde batter evenly using an large off set spatula.
Bake at 450ºF (230ºC) for about 7 min using a convection oven or 10 min in conventional oven. Do not over bake the biscuit joconde sheet or it will lose its flexibility. Let cool to room temp, wrap up and refrigerate for up to a week or store in the freezer for up 3 months.

Unmold the frozen ice cream log over a tray and refreeze it. Meanwhile, unwrap Joconde biscuit, run a knife around the edges of the sponge to loose it up. Place a silicone mat on top and flip. Carefully, remove the parchment paper.
Cut out a 3.9 inch (10cm) x 9.85 inch (25cm) rectangle for the bottom Joconde (it must be cut slightly larger than the base of the frozen log which should be at 3.34 inch (8.5cm), so the top biscuit enveloping the log will meet the seams enclosing the whole ice cream log perfectly. Cut a 7.5 inch (19cm) x 9.85 inch (25cm) rectangle for the top. Save leftover biscuit for later use (safer to have extra sponge). Place the bottom Joconde biscuit onto a rectangular serving tray. Place the hard frozen ice cream on top and dress the log with the second Joconde sheet. Freeze the ice cream cake. At this joncture, the cake can be wrapped up and kept frozen for weeks.

Special Meringue*
*This is a 3 Michelin star recipe. It combines a classical French style meringue with a beaten egg yolk mixture. Far less sweet than using Italian meringue in addition to offer an incomparabe creamy texture that mingles with the ice cream so well.
Use pasteurised eggs if desired.

4 ea. (120g) egg whites, room temp
1/2 tsp (1g) cream of tartar or a few drops of lemon juice (It stabilizes the meringue)
1/2 cup (100g) sugar.

4 ea. (80g) egg yolks
1 tsp (2g) vanilla extract, powder or paste
0.4 cup (80g) sugar.

Beat room temp egg whites with cream of tartar and one-third of the sugar on high speed. Continue beating until fluffy and smooth adding remaining sugar gradually.
Transfer meringue in a large separate bowl. Do not clean the mixing bowl – beat egg yolks, vanilla and sugar on high speed for 5 minutes uisng the whisk attachment. Combine both mixtures. Coat the frozen ice cream cake and pipe out using a plain or a star pastry tip with dots, rosettes or strips…Once done, place cake in the freezer; again ;)

Blow-torch the cake right before serving or bake it in a 450ºF (230ºC) oven for a few minutes; until golden brown. If desired: heat up some Grand-Marnier, Cognac or old dark rum, ignite it and pour over the baked Alaska or on the plate or tray – Serve immediately – Enjoy!.

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Scones - Bruno Albouze - THE REAL DEAL

Scones Recipe

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Lemon Verbena Cupcake - Bruno Albouze - THE REAL DEAL

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Flip Flop Sugar Cookies - Bruno Albouze - THE REAL DEAL

Flip Flop Sugar Cookies Recipe

Vanilla Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
1g vanilla extract
250g all-purpose flour.

Chocolate Cookie Dough
175g unsalted butter, softened
1g salt
100g powdered sugar, sifted
1 ea. (50g) egg, room temp
230g all-pupose flour
20g cocoa powder.

In a stand mixer using the paddle attachment, cream butter, salt and sugar. Add the egg and vanilla. Add flour (cocoa powder if in used) and mix until just combined. Wrap up and chill completely before using. Roll out both pastries into a 3mm thick sheet, prick lightly with a fork and chill. Cut into flip flops and superimpose by 2; brush water to seal. Chill an hour prior baking. Cookie dough can be frozen for weeks.

Bake at 375ºF (190ºC) for about 20 min. Cool.

For the laces, roll out some marzipan or chocolate modeling. Seal each lace with melted white chocolate. Add M&M’s buttons if desired.
Flip flop cookies can be stored 3 days at room temp or refrigerated for up to a week; wrapped. Enjoy!.

Blueberry Muffins Recipe - Bruno Albouze - THE REAL DEAL

Blueberry Muffins Recipe.

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