Bananas Foster 🇺🇸🇫🇷 - Bruno Albouze

Bananas Foster

Serves 2.

200g Bananas (2)
35g White sugar
15g Brown sugar
25g Butter, cubed
5g Vanilla paste, or bean (halved)
20g Banana liquor (optional)
100g Black spiced rum.

Making caramel first prevent bananas from breaking apart. Heat up a heavy bottom skillet, cook sugar to light caramel stage. Whisk in butter; gradually. Roast bananas a couple of minutes on each side. Add black rum and flambé. Let sit a couple of minutes to rest. Carefully, transfer roasted fruits onto a serving plate. Reduce the caramel-rum mixute to a sirupy sauce and top bananas with. Scoop out vanilla ice cream and serve immediately. Enjoy!

Vanilla Ice Cream / 1120g.
Crè...

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Vanilla Ice Cream 🇺🇸🇫🇷 - Bruno Albouze

Vanilla Ice Cream / Serves 16. / 1120g

Crème Anglaise
500g Milk
180g Sugar
30g Corn syrup, or glucose
30g dry milk
8g Vanilla paste or use one vanilla bean* (scrap seeds out)
2g Salt
100g Egg yolks (5)
4g Gelatin sheets*
300g Heavy cream.

*If using vanilla bean, infuse seeds and bean in hot milk for 20 min first. Sieve, and save the pod (wash and dry) for later use. Then, proceed as follow.
*The trickiest part in ice cream and sorbet making is to be able to get the right texture once done and frozen. Professional glaciers use accurate formulas for each flavor. Indeed, the percentage of water, fat, dry component, acidity, and sweetness are taken into consi...

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Chocolate Croissant🇺🇸🇫🇷Chocolatine - Bruno Albouze

Chocolate Croissant / Chocolatine
Make 2 or 3 days ahead. Yield 14. 2.8 oz (80/90g each) + 0.7 oz / 24g Chocolate Hazenut Bars.

Cocoa Nibs-Milk Infused*
100g Cocoa nibs
450g Milk, chilled.

*Use milk or water only if cocoa nibs aren't available. Toast cocoa nibs in the oven for 5 min at 350ºF. Throw cocoa nibs in milk and blend well. Sieve and readjust liquid weight by adding more milk if missing (425g is needed for the dough). Save cocoa nibs for snacks; excellent mixed in yogurt...

Chocolate Croissant Dough TTF 56ºC*
250g Bread flour
250g All-purpose flour
50g Cocoa powder
15g Instant yeast, or 30g fresh yeast
12g Salt
60g Sugar
15g Honey
8...

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Croissant Taste Of France🇺🇸🇫🇷- Bruno Albouze

Croissant Taste Of France
Make 2 or 3 days ahead. Yield 14. 2.8 oz (80/90g each).

Croissant Dough TTF 56ºC*
500g Bread flour
15g Instant yeast, or 30g fresh yeast
12g Salt
50g Sugar
250g Water at 12ºC
100g Butter, cubbed and room temp.

Butter Slab
250g butter, at room temp (Use the best European style butter available / +82% fat).
Make a 6’’x6’’/15x15cm butter slab between 2 parchment paper sheets and chill. Leave it out 20 minutes prior folding.

Follow the same protocole wether mixing by hand or using a stand mixer fitted with the hook attachment. Mix flour with sugar, salt and yeast, and add butter. Roughly sand and add ...

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Zucchini Tart Scarpaccia 🇺🇸🇫🇷 - Bruno Albouze

Zucchini Tart Scarpaccia / Yield 12.

Scarpaccia is a dish that originates from the Tuscan region in Italy. The name is loosely translated as meaning 'old shoe’. Scarpaccia can be served hot, warm or at room temperature for breakfast, brunch, lunch, parties and so on.

For a 17.5’’x13’’/44.5 x 33cm baking tray.

800g zucchini, rinsed & cut into batonnet
160g Scallions, trimmed & rinsed
6g Fresh thyme, chopped
3g Salt
10g Olive oil.

In a hot and large skillet, add olive oil and salt and saute (pre-cook) zucchins along with scallions, thyme for 10 min on full blast; shaking pan every so often. Drain and save juice for your nex...

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Lemon-Strawberry Cake🇺🇸❤️🇫🇷-Bruno Albouze

Lemon Strawberry Cake (Charlotte)

Lemon Cake
Serves 9. Pouncake pan greased and floured or lined with greased parchment.

350g Pastry flour
18g Baking
400g Eggs
350g Sugar
2g Salt
160g Sour cream
110g Butter, melted
15g Lemon zest
150g Limoncello, or Meyer lemon juice.

Syrup
200g Water
150g Sugar
60g Lemon juice
Bring to boil and set aside. Use warm.

A pound cake pan greased and floured or lined with greased parchment. Sift flour with baking powder; set aside. With the whisk attachment, beat on high eggs with sugar and salt until fluffy. Lower the speed and throw in sour cream, melted butter, zests, Limoncello and flour. Mix to combine. Fill greased cake pan ...

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Cacio E Pepe / Taste Of Italy - Bruno Albouze

Cacio E Pepe / Yield 4.
Spaghetti Dough
150g Durum wheat semolina
150g All-purpose flour
150g Farm eggs (duck or chicken)
2g Salt
10g Olive oil.

In a medium size bowl, mix all ingredients together. Transfer onto work surface, and begin to knead the dough by pressing firmly into it with the heel of your hand. Do not overwork; it’s useless. The pasta machine will do the job once dough has rested. Wrap up and chill for 30 min at least prior folding. Best overnight. Set up your pasta machine, clamping it to your work surface. Turn the dial to the widest setting. Divide the pasta dough into 2 pieces or 4 if doubling the recipe (depends on the size of th...

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Fettuccine Bolognese - Bruno Albouze - THE REAL DEAL

Fettuccine Bolognese

Pasta Dough (Serves 6)
300g Durum wheat semolina
150g Farm eggs (duck or chicken)
2g Salt
10g Olive oil.

In a medium size bowl, mix all ingredients together. Transfer onto work surface, and begin to knead the dough by pressing firmly into it with the heel of your hand. Do not overwork; it’s useless. The pasta machine will do the job once dough has rested. Wrap up and chill for 20 min at least prior folding. Set up your pasta machine, clamping it to your work surface. Turn the dial to the widest setting. Divide the pasta dough into 2 pieces or 4 if doubling the recipe (depends on the size of the pasta machine). Flatten d...

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Strawberry Gratin🇺🇸🇫🇷Bruno Albouze - THE REAL DEAL

Strawberry Gratin / Yield 8.
Strawberry Coulis
200g Strawberries, washed & splitted in half
200g Raspberries
60g Powdered sugar
10g Lemon Juice.
Blend and set aside.
Montage In large Saucepan
470g Strawberry coulis
800g Strawberries, washed & splitted in half.

Lemon Chiboust Cream
Custard
130g Lemon juice
120g Heavy cream
100g Egg yolks (5)
30g Sugar
20g Corn starch
6g Gelatin, soaked in cold water and drained.
A couple of lemon verbena greens if desired. 
Italian Meringue
150g Egg whites (5)
130g Sugar
20g Corn syrup, or glucose
50g Water.

Prior making the custard, start to beat egg whites with a few drops of lemon juice (stabilizer) on medium speed – ke...

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Matcha Cake🇺🇸🇫🇷Bruno Albouze - THE REAL DEAL

Matcha Cake
Serves 16.

Cake Batter
500g Pastry flour*
30g Tea matcha powder
20g Baking powder
250g Eggs
250g Neutral oil (Grape seed)
520g Sugar
1g Salt
225g Sour cream
400g Milk.

Passion Fruit Icing
30g Passion fruit puree*
140g Powdered sugar.
*Use passion fruit puree, or the flesh, seeds and juice from fresh passion fruit, or a mix of both. Icing can also be made with lemon juice. Mix well; set aside.

Topping
20g Goji berries
Tea matcha.

*Use Japanese culinary grade Matcha. Pastry flour can be subbed for 450g all-purpose and 50g corn starch. Sift flour with tea matcha and baking powder; set aside. With the whisk attachment, beat on high eggs with oil, and suga...

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