Xmas Chocolate Ornament - Bruno Albouze - THE REAL DEAL

Christmas Chocolate Ornament, Passion Fruit Apricot Recipe

Make 3 days prior serving. Serves 10.

Chocolate Xmas Tree Cookies
2.3 cups (300g) all-purpose flour
2 Tbsp (30g) unsweetened cocoa powder
1.2 tsp (8g) baking powder
0.8 cup (170g) brown sugar
A pinch of salt
1/2 tsp (1g) allspice (optional)
1 stick (115g) butter, cubed and cool
4 Tbsp (70g) honey
1 Tbsp (20g) molasse
1 ea. (50g) eggs.

First, mix flour, cocoa powder, baking powder, sugar, salt and allspice. Mix in butter and add honey, molasse and eggs. Mix until just combined. Wrap up and chill. Divide pastry in 2. On a floured work surface, roll out each into a 0.12-inch/3 mm thick sheet*, ...

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Gingerbread House - Bruno Albouze - THE REAL DEAL

Gingerbread House Recipe

Crisp Ginger Biscuit
5.4 cups (700g) all-purpose flour
1.5 Tbsp (20g) baking powder
1.6 cups (340g) brown sugar
A pinch of salt
1 tsp (2g) allspice or cinnamon
1.7 stick (200g) butter, cubed and cool
8 Tbsp (140g) honey
2 Tbsp (40g) molasse
2 ea. (100g) eggs.
If using a food processor, make 2 batches. First, mix flour, baking powder, sugar, salt and allspice. Mix in butter and add honey, molasse and eggs. Mix until just combined. Wrap up and chill. Divide pastry into 3 pieces. On a floured work surface, roll out each into a 0.12-inch/3 mm thick sheet, no need to prick with a fork – square up – save and chill excess pa...

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Stollen Recipe - Bruno Albouze - THE REAL DEAL

Stollen Recipe

Makes 2x1.8lb./800g + 1x0.9lb./400g Stollen Bread. The recipe can be doubled if using a 7 or 7.5-Quart Bowl.
Bake Stollen bread one day before serving. Dry Fruits Marinade. Make 2 weeks at least prior kneading the dough, best 4 weeks.

1.7 ounces (50g) hazelnut
1.7 ounces (50g) pistachio
2 ounces (60g) pine nut
4 ounces (125g) almond
1.4 ounces (80g) walnut
1.4 ounces (80g) candied orange, aslo called glazed orange peel
4 ounces (120g) raisins
3.4 ounces (100g) pruneaux, pitted (dried prune)
2 ounces (60g) brown sugar
1 cup (250ml) Kirschwasser.*

*Most of Stollen recipes call for dark rum; it works but using kirsch makes more sense in addition t...

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Hunter’s Chicken / Poulet Chasseur Recipe

A French classic that never seems to go out of style, Italy has its own version too called chicken cacciatore. This dish fuses mushrooms and chicken in a rich brown stock (a parent of espagnol-based sauce) The name, literally "hunter's chicken”, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Definitely a family dish to enjoy next to the fire place along with mashed potatoes or rice…
Serves 8.

Brown Stock
Chicken parts: 2x backs, 2x wings, 2x necks and knobs from the legs
1/2 Tbsp (7.5ml) grape seed oil and a couple of pinches of salt.
2 carrots, peeled and chopped
1 leek, clean...

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Almond Paste Recipe-Bruno Albouze-THE REAL DEAL

Professional Grade Almond Paste 50% Recipe. (Pâte d’Amande 50%).

This recipe is suitable for baking, confectionery, and bonbons… Due to its high almond content, this is not a marzipan decor which is made with more sugar and less almond; 78/22% or 67/33%.

1.1 lb. (500g) finest almond meal
1.16 lb. (525g) sugar
0.8 cup (200g) water
1.4 oz (40g) glucose or corn syrup
2.3 oz (70g) trimoline (inverted sugar), or honey
A few drops of almond extract (optional).

In order to turn almond meal into a thinner grain/powder, blend in a food processor in 2 batches.

Cook sugar with water and glucose to 248ºF/120ºC. In the stand mixer fitted ...

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Rockfish Cromesquis Amuse-Bouche-Bruno Albouze-The Real Deal

Rockfish Cromesquis, Herbed Mayo Amuse-Bouche Recipe

Yiled 16 to 24 amuse bouche/1.4oz/40g to 0.9oz/25g.

Court Bouillon For The Fish
1.5 qt (1.5L) water
Half carrot, 1/2 celery stalk, 1/2 leek, 1/2 onion piquée, thyme, bay leaf, parsley stems, salt and pepper…
Bring to boil and cook for 30 min prior cooking fish.

10 ounces (300g) skinned and boned fish fillet such as rockfish / red snapper / dorado (mahi mahi)…
Add fish fillet in court bouillon, turn the heat off – put the lid on and let poach for about 5 min (Do not over cook). Transfer fish fillet onto a plate to cool. Shred fish making sure there is none pin b...

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Tatin Yule Log/ Bûche de Noël - Bruno Albouze -THE REAL DEAL

Tatin Yule Log Recipe / Bûche de Noël Façon Tatin
Serves 10. Use a baking tray or similar pan 9x13’’ (23x33cm) and a silicone or metal yule log mold lined with parchment:10’’x3.25’’x3’’(25.5x8x7.5cm).
Make this dessert a day ahead. Store for up to 48 hours in the fridge. Do not freeze. If served warm, add chantilly on side.

Sablée Breton/French Butter Cookie
10 Tbsp (150g) butter, room temp
0.10 ounce (3g) fleur de sel/salt
0.6 cup (125g) raw sugar
3 ea. (60g) egg yolks
1 tsp (5ml) vanilla extract, paste or bean
1/3 cup (40g) almond meal
1.3 ounces (40g) whole...

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Chicken Pot Pie - Bruno Albouze -THE REAL DEAL

Chicken Pot Pie Recipe / Makes 2 Pies / Serves 10/12.
Pâté Crust (Pâte à Pâté). Make a day ahead
2.6 sticks (300g) butter, soften
1/2 Tbsp (9g) salt
1 tsp (3g) sugar
1.15 cups (150g) potato starch
1 ea. (55g) egg, room temp
0.45 cup (110g) water
1.5 tsp (9g) white vinegar
2.2 cups (285g) all-purpose flour.

Cream butter, salt and sugar. Add potato starch and mix until smooth. Add egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll out one-third of the crust into a 0.12’’/3mm thi...

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Cinnamon Rolls Recipe - Bruno Albouze - The Real Deal

Cinnamon Rolls Recipe

Serves 7.

Brown Sugar Cinnamon Caramel Filling
0.8 cup (200g) heavy cream
2 Tbsp (20g) caster sugar + 2 grams pectin; mixed together
1/2 Tbsp (3.3g) ground cinnamon.
2.3 ounces (70g) glucose or corn syrup
0.2 cup (40g) granulated sugar
0.2 cup (40g) brown sugar
A pinch of salt
5 Tbsp (80g) butter, cubed.

Warm up heavy cream, whisk in the sugar-pectin mixture and cinnamon; bring to boil and set aside. Meanwhile, make a brown caramel with corn syrup and sugars. Note that since the brown sugar will trick the color of the caramel at its early stage; cook sugars until it begins to smoke. Turn heat off and carefully, pour in th...

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