Recipes

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

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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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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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Pickled Carrots / Red Onions / Cauliflower - Bruno Albouze - THE REAL DEAL

Vinegar Pickles Recipe

Pickled Carrots & Enoki Mushrooms
2 ea. carrots, peeled and cut into batonnet / A couple bunch enoki; trimmed.
Brine (one recipe for each)
3 cups (750ml) apple cider vinegar
1/3 cup (30g) sugar
1/2 Tbsp (5g) mustard seeds
A few black peppercorns
1/2 tsp (2g) curry
1 bay leaf / a couple of sprigs oregano and thyme
3 garlic cloves, cruched.

Blanch carrots for 30 sec and chill in ice water. Bring brine to a boil – cover and let simmer for 5 min. Transfer to a bowl to cool down for about 10 min. Arrange carrots in jar and cover with the brine. Cool and chill.
For the mushrooms brine, use the same recipe (without the curry). Blanching mushrooms is optional, if so – blanch them for 5 sec.

Pickled Red Onions & Purple Cauliflower
1/2 lb. (225g) red pearl onions, peeled and cut into quaters (if using large red onions, slice into rings)
1 ea. purple cauliflower, trimmed and cut into florets.
Brine (one recipe for each)
3 cups (750ml) apple cider vinegar
1 beet, peeled and cubed
1/4 cup (50g) sugar
1/2 Tbsp (5g) mustard seeds
A few black peppercorns
1 bay leaf / a couple of sprigs oregano and thyme
3 garlic cloves, cruched.

Bring brine to a boil – cover and let simmer for 5 min. Then, pour in cauliflower florets or red onions in separate jar. Cool and chill for up to 3 weeks. For longer shelflife pickles can be canned…Enjoy!

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Crispy Salsa Avocado Roll - Bruno Albouze - THE REAL DEAL

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Easter Bunnies Brioche - Bruno Albouze - THE REAL DEAL

Easter Bunnies Brioche Recipe
Makes ≈ 8 Bunnies
Brioche
1.5 cups (200g) bread flour
1.5 cups (200g) all purpose flour
13.5 Tbsp (200g) butter, cut into small cubes and cold
4 ea. (200g) eggs
1/4 cup (60ml) milk
1 ounce (30g) fresh yeast or 1/2 ounce (15g) instant yeast
0.2 cup (40g) sugar
1.5 tsp (8g) salt.

4 ea. dry raisins cut in half for the eyes
Almond cream / custard or preserves
Pearl sugar for the tails
Egg wash (blend a egg with a pinch of salt).

Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and becomes elastique; scraping sides of bowl and hook as it goes. Add cubed butter and continue to mix for an additional 10 min; until completely smooth. The internal temperature of the dough should be around 77ºF (25ºC). Shape into tight ball, place in a container, cover and let ferment for about an hour or until it has doubled in size. Transfer dough onto work surface (no flour needed) degase it, shape into a ball, cover and chill overnight.
On a floured work surface, divide chilled brioche into 3 portions:
For the bunny bodies: 1 x 0.9 lb (400g). For the head: 1 x 0.4 lb (200g). For the tails: 1 x 4 ounces (120g) and chill. Roll out the 400g portion into a 1/4 inch (6mm) thick square and chill to rest for about 15 min. Meanwhile, shape the 2 other brioche portions into a tight cylinder and cut into 8 equal portions. shape into tight balls and chill. Put the chilled brioche square back onto the work surface; reajust its thickness. Spread some almond cream, pastry cream or preserves and roll into a cylinder; cut into 8 equal portions; chill the bunny bodies 🐰. Shape heads into tight carrots to mimic bunny’s ears; keep refrigerated.

Assembly
Arrange bodies on a large baking tray seam (9 o’clock) slightly open (paws). Cut each ‘carrot’ shaped head to mimic bunny’s ears – brush some egg wash and stick on each body. Brush out each tail in egg wash and coat the outer surface with pearl sugar or sesame seeds or poppy seeds; skick in bunny’s butt🐇. Insert half raisin for the eye. Egg wash bunnies, top with granulated sugar if desired and let proof for about an hour. At this joncture, finished bunnies can be frozen for up to 2 weeks.

Baking
Bake Easter bunnies brioche at 425ºF (220ºC) for 8 min. Lower oven temp to 350ºF (180ºC) and bake for an additional 5 min. Do not over bake brioche. Let cool on cooling rack.

Almond Cream Filling
1 cup (90g) almond meal
0.7 cup (90g) powdered sugar
1 Tbsp (15g) corn starch or flour
10 Tbsp (150g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1/2 tsp (2g) vanilla extract.

Method
In a food processor, blend almond meal, sugar and starch. Add butter and salt and process until smooth. Add egg and vanilla a mix until homogenized. Save leftover for later use.

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Auctioned off at the 13th San Diego Youth Services Charity Event. Theme: 3 cheers for you.. / Won best design ☺️

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