Passion Fruit Ginger ❤️ Shape Cake - Bruno Albouze - THE REAL DEAL

Passion Fruit Ginger ❤️ Cake Recipe
Make x2 Silikomart (≈2 Servings per Mold) Amor Heart-Shape or Any Classic Heart-Shape Pastry Ring. Make 3 days in advance.

Almond Base Crust
Sweet Dough / Pâte Sucrée
0.9 stick (100g) butter, cubed
A pinch of salt
1/2 cup (70g) powdered sugar
1 ounce (30g) almond meal
1 ea. (50g) egg
1.75 cups (210g) all-p flour.

In a food processor, cream butter, salt, sugar and almond meal. Mix in egg and the flour – blend until just combined. Wrap up and chill completely.
Roll out into a 3mm thin, 7 inch (≈18cm) disk for one cake – prick the dough with a fork and place it onto a baking tray line with a silicone mat or parchment, cut with a 6 inch (≈15cm) diameter pastry ring. Chill.

Almond Cream (use 3.3 ounces /100g per ring)
3.3 Tbsp (50g) butter, softened
0.4 cup (50g) powdered sugar
1/2 Tbsp (5g) flour or corn starch
1.7 ounces (50g) almond meal
1 ea. (50g) egg
1/4 tsp (2g) vanilla paste.

In a food processor or by hand, cream butter, add sugar, flour and almond meal. Mix well until homogenized – add the egg and vanilla; whisk well. Pipe out almond cream onto the chilled crust (Makes 2); chill.

Bake for about 25 min at 350ºF (180ºC) – cool to room temp. Use the red template-cutter that comes with the silicone mold (small side) and cut the almond-crust into heart shape and set aside.

Chocolate Shell Glaze / Enrobage
5 ounces (150g) white chocolate
5 ounces (150g) cocoa butter
Liposoluble powder (fat-base) red food coloring.

Heat up cocoa butter until completely melted (cocoa butter can boil). Disolve in the white chocolate. Microwave a few more sec if necessary and blend and add food coloring and blend again. Use at 45ºC (113ºF). Can be stored at room temp for up to 6 months.

Mirror Glaze (Make a day ahead)
0.5 cup (100g) water
1 cup (200g) sugar
6.6 ounces (200g) corn syrup or glucose
7.3 ounces (220g) white chocolate
4.4 ounces (130g) condensed milk
1/2 tsp (2g) vanilla paste or from one bean
1/2 ounce (14g) gelatin sheet, soaked in ice water and well drained
Hydrosoluble (water-base) red food coloring.

Cook water, sugar and corn syrup to 215ºF (102ºC). Pour into the chocolate, let sit for a few sec to melt and blend gently. Add condensed milk, vanilla and blend. Add gelatin and the food coloring. Blend well keeping the nozzle down to prevent from air bubbles to form. Sieve and chill overnight before using. Can be refrigerated 2 weeks or kept frozen for months. Rewarm and use at 100ºF (38ºC). Can be refrigerated for 3 weeks or kept frozen for months.

Passion Ginger Ganache Monté (Quick Mousse)
0.13 ounce (4g) gelatin sheet, soaked in ice water and well drained
1.6 cups (400g) heavy cream
3.6 ounces (110g) white chocolate, melted
3 ounces (90g) passion fruit puree
1/2 ounce (15g) fresh ginger.

Heat up half of the cream and pour in chocolate and blend gently. Add remaining chilled heavy cream, gelatin, passion fruit puree and ginger. Blend well and refrigerate overnight. Whip to soft peaks before using.

Passion Ginger Marmalade (Insert) / Make a day ahead

1/2 cup (120g) water
0.7 cup (170g) lemon juice
1/4 cup (50g) sugar
0.16 ounce (5grams) agar-agar
0.6 cup (150g) fresh squeezed passion fruit flesh or use half passion puree and half fresh passion fruit
1.3 ounces (40g) crystallized ginger, minced.

Heat up water and lemon juice. Meanwhile mix sugar and agar-agar and whisk in the hot liquid. Bring to a boil and cook for 2 min on low. Chill to set completely. Blend the lemon agar-agar mixture to smooth out and fold in the fresh passion fruits seeds along with the ginger.

Fill up the red template cutter that (smaller side – up to 0.9 inch/2.3cm high); freeze completely.

Heart Cake Assembly
This cake is built upside down. If using a regular pastry ring, reverse the steps.
Fill the silicone mold with the passion fruit ginger mousse; more than half way through. Place the frozen passion ginger insert in and press down leaving just enough space for the almond based crust to fit (crust side up) – scrape out excess mousse; freeze for at least 6 hours or until completely hardened.

Unmold the frozen cake and put it back in the freezer until ready to glaze.
Rewarm chocolate shell glaze to 45ºC (113ºF) and the mirror glaze to 100ºF (38ºC).

Place frozen cake onto a cooling rack and a baking tray lined with plastic wrap (have 2 separate tray ready). Glaze with the chocolate shell first, once set (it takes a few seconds) transfer cake onto the other tray and add a second coating using the red mirror glaze – Save leftover glaze…Let set and transfer the glazed cake onto a serving plate. Place in the refrigerator overnight to thaw completely – Decorate with rose petals and gold leaf or gold flakes. Happy Valentine’s Day ❤️

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Raspberry Pistachio Cream Tart - Bruno Albouze - THE REAL DEAL

Raspberry Pistachio Cream Tart Recipe

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Chocolate (Jaffa) Yule Log - Bruno Albouze - THE REAL DEAL

Chocolate (Jaffa) Buche de Noel Recipe

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Marrons Glacés - THE REAL DEAL - Bruno Albouze

Marrons Glacés Recipe (Glazing process)

Order chestnut in Syrup online from Agrimontana or Clément Faugier.

3 sizes are available: small ≈(40 ea. per can), medium ≈(25 per can) and large ≈(12 per can) / the larger the more expensive.

2 medium size chestnuts in syrup (marron au sirop/confit).


1 cup (200g) Chestnut syrup

0.6 cup (150g) water

1.3 lbs. (600g) powdered sugar

A few drops of lemon juice (optional).

Mix all ingredients together and sieve ad reserve glaze in a large bread loaf pan.

Heat up oven to 400F (190C). Arrange chestnuts onto a cooling rack to drain leaving ≈1/2 inch (2cm) space in between. Heat up marrons in the oven for 4 min. Glaze immediately and let set in the oven for one minute. Turn oven off, leave door a few inches open – let marrons to dry out for a few hours.. the oven door can be shut off as soon as the temperature drops; about 30 min after oven is turned off. Marrons glacés can be wrapped individually in candy wrap or placed in small baking cups and sealed containers in a dry and cool area or refrigerated for weeks. Enjoy!

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Bacon Wrapped Stuffed Pork Tenderloin - Bruno Albouze - THE REAL DEAL

Bacon Wrapped Stuffed Pork Tenderloin Recipe
Serves ≈12
2 x pork tenderloin 2lbs (900g) each / ≈ 4lbs (1900g) Total.

1.5 ounces (50g) chopped bacon
2 ounces (60g) shallots, minced or 1 onion, thinly chopped
1.5 ounces (50g) celery, cut into small cubes
4 ounces (120g) carrots, cut into small cubes
2 garlic cloves, minced
1/2 tsp (≈1g) dried thyme
3.5 ounces (100g) dried prune (pruneaux) or apricot, sliced
2 ounces (60g) pine nuts, toasted
1 ea Bartlett pear (optional), cut into cubes
1 cup (250g) white wine; Chardonnay
1.3 lbs (600g) ground pork or veal or 50/50
1.5 ounce (40g) stale brioche or bread
1 ea (50g) egg
≈1/4 cup (60g) milk or half/half
Salt and pepper to taste.
15 ea. bacon slices for wrapping.

In a hot pot or duch oven, render bacon fat and cook shallots, celery, carrots, season with some salt – cook for about 8 min on medium heat or until fork tender. Add garlic and cook until fragrant ≈ 2 min. Add dried fruit, nuts, pears, thyme, salt and pepper; give a good stir and deglaze with white wine – reduce to dry. Add ground meat and pre-cook for a minute or 2. Transfert mixture onto a baking tray lined with plastic wrap – let cool completely. Soak bread in milk and set aside. Finish the stuffing by adding the egg, bread or brioche soaked in milk; chill.
Meanwhile, prepare the tenderloins; remove silverskin and open up each tenderloin without cutting through. Line countertop with plastic wrap and arrange tenderloins* to form a rectangle, top with more plastic wrap and gently pound the meat to even up its thickness.
*Tenderloin can be stuffed individually as well.

Season tenderloins with salt and ground black pepper. Spread stuffing evenly, roll out into a tight log using the plastic wrap as it goes. Chill.

Clean countertop and line up a couple of plastic wrap sheets. Arrange bacon slices in order to cover the surface of the log. (Cut bacon in half if stuffing tenderloin individually).
Line work surface with plastic wrap. Unwrap the meat log and wrap it in bacon slices; make a tight cylinder and chill. At this juncture, the roast can be devided in 2; easier to sear if desired.

Fold a sheet of heavy duty aluminum foil into a large 2 inch (5cm) width strip and place the bacon wrapped stuffed tenderloin on it; seam side down. Apply foil to cover cavities in each side; trim off excess foil. Tie* the roast and season with salt and pepper; chill.

*Roasts are tied for two reasons: it maintains the roast in an aesthetically pleasing round and it holds stuffing inside of the roast.

The bacon wrapped tenterloin can be seared prior baking.

Bake in a 400ºF (190ºC) for 40 min (flip roast once half way through). Individual bacon wrapped tenterloins will bake faster ≈ 25 to 30 min. Bake until internal temperature reaches 150ºF (65ºC) – let rest 20 or more before carving. Save juice for the sauce. Enjoy!

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Chestnut Basque / Gâteau Aux Marrons Recipe

Serve 10/12. For a 10.5’’ x 1’’ (27x2.5cm) pizza pan, buttered and floured.

Basque Dough
1.8 cups (250g) cake for pastry flour
A couple pinches salt (2g)
1/2 Tbsp (6g) baking powder
1.3 cups (250g) sugar
17 Tbsp (250g) butter, softened
2 ea. (100g) eggs
1 Tbsp (15g) dark rum or brandy.
Mix all ingredients together until combined. Chill.

Chestnut Custard
1 cup (250g) milk
1/2 tsp (2.5g) vanilla paste
1/4 cup (50g) sugar
2 ea. (40g) egg yolks
1 Tbsp (12g) flour
1 Tbsp (12g) corn starch.
0.8 Tbsp (10g) dark rum
1.4 ounces (40g) chestnut paste (pâte de marrons)
1.4 ounces (40g) chestnut cream (crème de marrons).
Heat up milk with 1/2 of the sugar and vanilla. Meanwhile, beat yolks with remaining sugar – add flour and corn starch. Temper yolk mixture with one-third of the boiling milk and add remaining; mix well. Transfer mixture back in the saucepan. Turn heat back on and cook pastry cream for 2 minutes whisking constantly. Transfer custard in a smaller container, add chestnut cream, paste and rum – blend well using an immersion blender. Spread chestnut custard onto a baking tray lined with plastic wrap. Cover in contact, cool to room temp and chill.

3 ounces (100g) marron glacé pieces (candied chestnuts), rinse and pat dry*
1.5 ounces (50g) praliné (optional).

Chestnut cream, chestnut paste, marrons glacés and praliné can be found online.
* Marron glacés can be substituted for chestnut paste cut into pieces (pâte de marron)

Egg-wash: 1 egg yolk beaten with a few drops of water. Chill.

Lemon Glaze
1 Tbsp (15g) lemon juice
1/2 cup (60g) powdered sugar, sifted.

Whisk sugar and lemon juice.. add more sugar if necessary (get an honey-like consistancy). Cover and set aside.

Basque Assembly
Dust flour over countertop. Roll out half of the chilled dough into a 1/4 inch (4mm) disk and unfold the basque dough in the greased and floured pan then gently press in it rotating the pan as it goes. Spread evenly the chestnut custard, add marron glacé pieces and make a thin swirl of praliné. Chill.
Roll out remaining crust into a 1/4 inch (4mm) disk , cover the basque, trim off excess dough.
Egg wash twice and make a nice patern using the back of a fork. Chill basque for 30 min before baking or for up to 3 days or freeze for 3 months.

Preaheat oven to 350ºF (180º). Bake for about 45 min, remove from the oven and spread a thin layer of lemon glaze. Put basque back in the oven and let set for one minute. Cool completely – unmold and cut into 10 to 12 portions. Serve at room temperature or warm. Enjoy!

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Chocolate Napoleon - Bruno Albouze - THE REAL DEAL

Chocolate Napoleon Recipe

Makes 6 Plated Desserts
Chocolate Gavotte / Makes 3 large Sheets ≈ one sheet for 2 desserts
1.1 cup (270g) water
2 Tbsp (30g) butter
1/2 tsp (1g) salt.
1/3 cup (50g) powdered sugar
0.2 cup (30g) flour
1 Tbsp (10g) cocoa powder
2 ea. (60g) egg whites.
Bring to boil water, butter and salt. Meanwhile, mix dry ingredients and egg whites to form a paste. Pour hot liquid in the choco-egg-white paste. Bring to a boil and cook for 2 minutes. Blend and chill.

Preheat oven to 350ºF (180ºC). With a oiled damped paper towel, lightly grease silicone mat or parchment paper onto an upside down large baking tray. Spread chocolate gavotte mixture into a thin sheet – Make 3 sheets. Bake for abour 10 minutes; one tray at a time. Carefully remove gavotte pieces from the silicone mat. Store in a dry place in sealed containers or ziploc style bags. If gavotte have softened, preheat oven to 250ºF (120ºC), spread gavotte evenly onto 3 baking trays and put in the oven for about 5 min – turn oven off and leave them inside. Use at room temp.

Ginger Chocolate Sauce
1/2 cup (100g) sugar
3 Tbsp (30g) poweder milk
1/3 cup (50g) unsweetened cocoa powder
0.4 cup (100g) water
1/2 cup (120g) heavy cream
1 tsp vanilla paste or extract
2 tsp (10g) fresh ginger, peeled & grated
1 gram gelatin sheet; soaked in cold water and drained.
Method: Bring to a boil all ingredients – remove from heat, blend in the softened gelatin – pass through a sieve; chill. Use at room temperature.

Praliné (Hazelnut Spread)
3.5 ounces (75g) whole almonds
3.5 ounces (75g) whole hazelnuts*
4 ounces (100g) sugar
3 Tbsp (30g) water.
*Praliné can be 100% hazlenuts.

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.
In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.

Praliné Nuggets
3 ounces (100g) milk chocolate, melted
1.8 ounces (50g) praliné, room temp
3.6 ounces (100g) feuillantine (dried crepes / wafers) or unsweetened corn flakes, broken into small pieces.

Gently, melt milk chocolate, add praliné and feuillantine. Divide into small nuggets – chill. Dust some for garnishing with gold powder. Keep refrigerated.

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

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.

Milk Chocolate Mousse
1/4 cup (60g) heavy cream
1/4 cup (60g) milk
2 ea. (40g) yolks
1 Tbsp (15g) sugar
7 ounces (200g) milk chocolate, melted
0.8 cup (200g) whipped cream.

Creme Anglaise
Boil cream and milk. Meanwhile, beat sugar and yolks. Temper yolks mixture with one-third of the hot half/half – cook to 185ºF (85ºC). Drain over melted milk chocolate, mix well and cool to ≈ 104ºF (40ºC). Fold in the whipped cream; chill to set.

Chocolate Napoleon Plating
Spoon out a dolop of praliné on the plate first. Add a piece of gavotte, pipe out some chocolate mousse, add some plain (no gold) crushed praliné nuggets & macadamia. Top with gavotte, chocolate mousse – repeat this step 3 or 4 more times (go easy with the mousse). Garnish with some golden nuggets, macadamia and dots of ginger chocolate sauce. Dust some powdered sugar if desired and serve immediately – To prevent moisture from the mousse to soften the gavotte, do not assemble this dessert in advance. Enjoy!

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Toasted Baguette, Green Olive Garlic & Ricotta - Bruno Albouze - THE REAL DEAL

French baguette Video & Recipe:

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Citrus - Bruno Albouze - THE REAL DEAL

Citrus Recipe
This citrus cake (Entremet aux agrumes in French) is an easy to follow-steps recipe. The ideal family style gâteau that can be served whole or cut into 10 bars or 30 bite size portions. Professionals use stainless steel square pastry ring which ease the making process. However, and as the demo shows a ≈ 9 inch (23cm) square baking pan will do the trick.

Citrus Marmalade
0.7 lb. (300g) mandarine + water
2 ounces (60g) sugar
2 ounces (60g) candied orange peels or 2 orange zest and 1/4 teaspoon orange extract
0.9 cup (200g) grapefruit juice.
A day before, place mandarine in a saucepan and cover with water – bring to boil and cook for 2 minutes. Cover, turn the flame off and let sit overnight. Drain mandarine, quater and remove any white membranes and seeds. In a food processor, blend sugar with the diced candied orange peels. Add the chopped mandarine and give a few pulses to puree but not completely. Transfer mandarine mixture into a saucepan or frying pan, add grapefruit juice, bring to boil and cook for 20 min on medium low heat stirring every so often and cool. It can be kept refrigerated for up to 2 weeks.

Pain de Gênes
4 ounces (120g) almond paste 50% (best quality), cut into small cubes
3 ea. (150g) eggs
1 ounce (30g) pistachio paste
1.3 ounces (40g) sugar
A pinch of salt
1/2 orange zest
1 mandarine or clementine zest
1/2 lemon zest
1.9 ounces (55g) butter, melted
2 ounces (65g) flour, sifted
3 grams baking powder, sifted.

Pistachio Paste
Process 4 ounces (120g) pistachio with a drizzle of vegetable oil and almond extract until it turns into paste. Store for months in the refrigerator.

In a large pastry bowl, combine together zests, eggs, salt, sugar, pistachio paste (1 oz/30g) and the cubed almond paste. Heat up to 122ºF (50ºC) whisking constantly over a water-bath (Hot water must not touch the bottom of the pastry bowl).
Transfer warm mixture in the mixing bowl and beat on high speed until fluffy and cool; it should take 10 minutes. In a separate bowl, mix one-third of the mixture with the melted butter – add remaining batter and fold in the sifted powder (flour + baking powder). Turn oven on to 400ºF (200ºC).
Spread batter onto a large baking tray lined with a very lightly oiled silicone mat – making sure that it does not go larger than twice the size of the baking pan. Bake pain de gênes for 8 min – cool completely.

Lemon Custard
1/2 cup (130g) fresh lemon juice
1 ea. lemon zest
3 Tbsp (45g) butter
2 ea. (100g) eggs
0.6 cup (130g) sugar
4 grams gelatin sheet.
Soak gelatin in cold water for about 10 min. Drain well. In a large saucepan, gather all ingredients but the gelatin. Bring to a quick boil whisking constantly. Transfer lemon custard in a separate pastry bowl and mix in soften gelatin. Cool on ice water and chill.
Save 7 ounces (200g) lemon custard for the lemon chantilly and save remaining plain lemon custard for the topping.
Lemon Chantilly
7 ounces (200g) chilled lemon custard
1/2 cup (100g) whipped cream.
Smooth out lemon custard and fold whipped cream; refrigerate.

Line baking pan with plastic wrap (lightly coat the mold with some oil so then the plastic film wont move). Make 2 equal pain de gêne squares which would fit into the baking pan. Place the first pain de gênes sheet (skin side up) in the pan. Spread evenly 0.9lb. (400g) citrus marmalade. Enclose with the second pain de gênes sheet (skin side down). Cover the surface with small lemon custard balls followed by the lemon chantilly. Freeze the cake for up to 2 months. Unmold and split in half; cut each half into 5 bars (10 servings). Let thaw and garnish with mandarine supremes. Enjoy!

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Salted Chocolate Caramel Pecan Cookies - THE REAL DEAL

Salted Chocolate Caramel Cookies Recipe

Makes 18 Cookies ≈ 1.7 ounces (50g) ea. Total weighs with toppings 2.7 ounces (80g)
To toast: hazelnuts 4.5 ounces (130g) and pecans 11 ounces (330g) for about 15 min in a 350ºF (180ºC); cool and set aside. Save 18 pecans for the final touch up.

6 Tbsp (90g) butter, room temp
2 ounces (60g) cream cheese, room temp
6 grams fleur de sel ot 4 grams kosher salt
4 Tbsp (50g) hazelnut butter
0.8 cup (150g) raw sugar
1/4 cup (40g) brown sugar
1/4 cup (40g) granulated sugar
1 ea. (55g) egg
2.2 cups (320g) all purpose flour
1/2 Tbsp (6g) baking soda
2.5 ounces (80g) hazelnuts, toasted and crushed.
Cream butter, cream cheese and salt. Add hazelnut butter and the 3 sugars. Add the egg and the flour mixed with baking soda. Add the crushed hazelnuts. Scoop out cookie dough into 1.7 ounces (50g) portions and chill. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for months.

Salted Chocolate Caramel
1/4 cup (60g) heavy cream
2 Tbsp (30g) milk
1 Tbsp (20g) corn syrup or glucose
1/2 tsp (2.5g) vanilla paste
1 pinch of salt
0.8 ounce (25g) bittersweet chocolate
3 Tbsp (30g) sugar
1 Tbsp (15g) corn syrup or glucose
1 Tbsp (15g) butter.

Heat up cream, milk, corn syrup, vanilla and salt. In the mean time, make brown caramel with sugar and corn syrup. Turn heat off and carefully pour hot liquid in the caramel wisking constantly, mix in chocolate and cool to 160ºF (70ºC). Add butter and blend. Use at room temperature or chill for later use; it can be kept refrigerated for weeks.

Caramelized Pecans & Praliné (spread)
10 ounces (300g) toasted pecans, roughly chopped
3/4 cup (150g) granulated sugar or 50% raw sugar & 50% granulated sugar
3.5 Tbsp (50g) water
3 grams fleur de sel or kosher salt.

Cook sugar and water to 244ºF (118ºC) or for 5 min. Throw in pecans and salt and stir constantly on medium high heat. Soon the sugar is going to cristalized – continue stirring for 15 minutes or until the nuts are completely caramelized. Cool onto a silicone mat.
Use 40% of the caramelized pecans for the praliné spread and save remaining for the topping.

Preheat oven to 350ºF (180ºC). Arrange chilled cookies onto 2 baking trays lined with silicone mat. Bake one tray at the time. Flatten cookies a bit, incrust some caramelized pecans in each cookie. Bake for 12 min (10 min if using convection oven). Remove pre-baked cookies from the oven and fill each cookie with 3 hazelnut size dots of pecan praliné – bake again for 8 min more. Note that cookies should never be over baked but rather at “medium-rare” stage. Top baked cookies with more praliné and the salted chocolate caramel. Garnish with more caramelized pecans and a gold dusted toasted pecan for the final touch. Serve salted chocolate caramel pecan cookies at room temperature – they can be stored at room temperature for up to 3 days, refrigerated for a week or even kept frozen for 3 months. Enjoy!

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